Chicken Tinga

The literal translation of this is simply “Chicken that is just a little bit spicy.”

If you are making Poached Chicken from scratch, START HERE. Use the back button on the Poached Chicken page to return to this recipe. You can also use a precooked deli chicken.

INGREDIENTS

  • Poached Chicken (view recipe)
  • 4 oz chorizo
  • 1/2 onion – diced
  • 3 cloves of minced garlic
  • EVOO
  • 3 tomatoes – peeled (or 1 can drained)
  • 2 tomatillos
  • sprigs of marjoram, thyme and oregano
    Keep whole so you can remove them later
  • Chipotle packed in adobo

STEP BY STEP

  1. Start your chicken poaching (view recipe)
  2. Brown chorizo
  3. Add in onion and stir till translucent
  4. Add garlic and EVOO
  5. Add tomatoes and tomatillos
  6. Add sprigs
  7. Let simmer about 20 minutes, then remove sprigs
  8. Add shredded chicken
  9. Thin as necessary with chicken stock – Should be fairly thick, but moist
  10. Use this as a base for tacos or tostadas or even a burrito

 

Poached Chicken

This is actually the base for dozens (if not hundreds) of recipes.  It is actually very easy, but it takes a bit of time, so start this before you start on any other portion of a recipe.  It is always better to let it cool after poaching so you don’t burn yourself.

INGREDIENTS

STEP BY STEP

  1. Bring 3 C of water to a boil
  2. Add 1 TBL salt
  3. Cut your chicken into pieces so it compactly fits into your pot
  4. Add water just to barely cover your chicken
  5. Add 1 bay leaf, 1 TBL peppercorns (whole) , 3 cloves garlic (whole) and 1 onion (pieced)
  6. Bring to a full boil, then reduce heat
  7. Cover and simmer for 20 minutes
  8. Drain and set aside to cool
  9. Discard the chicken skin, bay leaf, peppercorns, garlic and onion
  10. Retain the chicken stock for use in other recipes
  11. After it can be safely handled, use two forks to shred it into pieces/strips

Pork Chops – COLLECTION

Pork Chop Notes

  1. All Pork Chops are taken from the loin – or the back
    1. Shoulder chop is closest to the head
      Lots of muscles and connective tissue
      Good for braising and slow cooking, but not for pan frying
    2. The rib chop is next – This is the front part of the center cut
      Cut these thick and cook with fast dry heat – like a BBQ grill
      Good for stuffing since it is an entire muscle
    3. The tenderloin and loin chop – This is the back of the center cut
      The pork equivalent of the T-bone and Porterhouse
      The loin and tenderloin cook at different rates
      Wrap the tenderloin with foil for the first half of the cooking process
    4. The sirloin chop is near the back of the hog
      Most amount of muscles and connective tissue
      Good for braising and slow cooking, but not for pan frying
  2. Bone-in means more flavor.  Unless you have a specific reason, always use bone-in pork chops.
  3. Frenching the pork chop means to scrape the meat off the bone to create a “handle.”
  4. Consider a two-day brine otherwise it will taste dry – Bring 2 C apple cider to about 185º :: and add 1 C brown sugar, 1 C salt, 8 cloves, bay leaf, 1 tsp corriander and 1 TBL peppercorns, 1 TBL dry mustard.  Add 1.5 C ice after all solids are dissolved. Let cool, then marinate 24-48 hours in the fridge.  This will really enhance the flavor of your pork chops.

Basic Pork Chops

Beginner Pork Chops

A very easy recipe.  Use the above link or CLICK HERE

Novice Pork Chop

  1. Season 2 bone-in pork chops with salt and pepper
  2. Heat 2 TBL EVOO in a hot cast iron skillet
  3. Sear pork chops till brown
  4. Flip chops, then cook 1 minutes more
  5. Set pork chops aside on a plate
  6. Add minced garlic, onion, tomatoes, kalamata olives, capers and one chopped anchovy to the hot skillet.
  7. When softened, add pork chops back into the pan.
  8. Cook at 450º for 5 minutes

Fancy Pork Chop

INGREDIENTS

  • 2 (bone-in) pork chops, 1 inch thick (with pockets for stuffing)
  • BRINE – Let soak in brine overnight
    • 1/2 C orange juice
    • 1 TBL Worcestershire
    • 1/4 C white vinegar
    • 2 TBL sugar or Karo syrup
  • STUFFING
    • 1 TBL butter
    • 2 TBL onion, finely chopped
    • 1 apple, finely chopped
    • 2 TBL water
    • 1 tsp celery – finely chopped
    • 1/2 tsp salt
    • 1/4 tsp pepper
  • DREDGE INGREDIENTS
    • 2 eggs – beaten
    • 1/2 C flour
    • 1/2 C bread crumbs

STEP BY STEP

  1. Mix brine in a baggie.  Marinate pork chop overnight, or at least 6 hours.
    PREPARE YOUR MEAT
  2. When you are ready to cook, drain baggie and pat pork chop dry
  3. Put pork chops in freezer to firm up
  4. Heat oven to 350 degrees.
    CREATE YOUR STUFFING
  5. Place butter in saucepan and saute onions in large skillet
  6. Add apple and celery and saute 1 minute
  7. Add all remaining stuffing ingredients to skillet
    STUFFING YOUR PORK CHOP
  8. Remove pork chops from freezer and cut a pocket in them
  9. Fill pork chops with prepared stuffing.
  10. Fasten edges with wooden picks.
    COAT YOUR PORK CHOP
  11. Dip pork chop in egg, then flour, then again in egg, then in bread crumbs
  12. Place stuffed chops flat side down in single layer on top of a draining rack in a shallow baking pan
  13. Cover pan tightly with foil.
  14. Bake in moderate oven at 350 degrees about 1 hour.
  15. Uncover and continue baking another 30 minutes

VARIATIONS

  • Serve with cinnamon apple wedges or hot spiced applesauce

Braised Pork Chop

You can also use this recipe with ribs.

INGREDIENTS

  • 4 pork loin or rib chops, about 1/2 inch thick
  • 1 teaspoon salt
  • 1/4 tsp. pepper
  • 1/4 cup pineapple juice, apple juice or water (Try a can of pineapple slices)

STEP BY STEP

  1. Cook pork chops over medium heat until brown: drain. Sprinkle with salt and pepper. Reduce heat; pour juice on pork. Cover and simmer untildone, 20 to 25 minutes.
  2. My special touch with this recipe is to place pineapple slices on the chops and leave them while they simmer. I also salt and pepper to taste.
  3. This recipe comes from a 30 year old Betty Crocker cookbook, so there’s no calorie information.

Use Grandpa's Thunder Powder or Arghhh Powder for a dry rub, and coat liberally.

Stuffed Pork Chops

Fig-Stuffed Pork Chop

Pork Chops
Figs
Sugar
Sal/pepper
Rosemary
1 tblOil
1 Shallots
1 clove garlic
1 tsp Dijon
¾ cu beef stock
½ cu red wine
t tbl corn starch
1 tblbutter
chives
mustard seed

Step by Step

  1. Halve figs, cut off ends, puree in chopper
  2. Add scant sugar, salt/pepper, 1 tsp rosemary (some liquid).
  3. With boning knife stick into middle to create pocket as small as possible. 
  4. Use pastry bag inject stuffing.
  5. Sear in hot oil 7-8 minutes, toast mustard seed in pan.

Rosemary Sauce
1 tbl oiol, 1 shallot, 1 clove garlic, ¾ beef stock, ½ cu red wine, 1 tsp Dijon, salt/pepper. Reduce/whisk, add 1 tbl cornstarch to thicken, 1 tbl butter.

Top w/ chives, rosemary, mustard seed

Pork Chop with Mushroom Stuffing

Ingredients

2 tsp olive oil
2 TBS green onions
4 oz mushrooms (coarsely chopped)
2 tsp fresh rosemary or oregano
pinch of salt & black pepper
2 TBS Worcestershire sauce
2 pork chops WITHOUT marbeling

Instructions

1. Saute green onions
2. Add mushrooms and spices – cook 3-5 minutes
3. Make a pocket in each pork chop – Cut into, but not through
4. Spoon stuffing mixture into pork chop
5. Secure with wooden toothpicks
6. Grill as usual
7. Remove toothpicks before serving

Variations: Use brown crimini mushrooms for better mushroom flavor

Grandpa’s Stovetop Pork Chop

This is great for when you are on vacation and only have a skillet.

Ingredients

2 pork chops, 1 inch thick
1 Granny Smith apple (peeled, cored, diced)
1/2 small onion (sliced very thin)
1 tsp grated ginger
a few shakes allspice
a few shakes cayenne
1 CU appled cider
3 TBL brown sugar
1/8 tsp. Pepper

Instructions

1. Brine the pork chops (soak in salt water 1 hour)
2. Heat oil in dutch oven to smoke point
3. Put pork chop in and cover – cook 3 minutes
4. Flip pork chop – cook 3 more minutes
5. Remove pork chop from pan, cover with foil, set aside – let rest

– PREPARE SAUCE
6. Put onions into hot pan for two minutes
7. Add diced apple pieces – cook five minutes
8. Add all dry spices – cook three minutes
9. Add apple cider – cook until reduced and slightly thickened (about 5 minutes)
10. Dump any pork chop drippings back into pan and mix

Variations Serve with steamed asparagus

Notes Serve with cinnamon apple wedges or hot spiced applesauce

Ribs: Pork Ribs

INGREDIENTS

  • 2 racks baby back ribs

    DRY RUB
  • 1/2 C brown sugar
  • 2 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 2 TBL salt
    – Mix together and set asideBRAISING LIQUID
    – Always contains an acid, salt and sugar
  • 1/4 CU white wine
  • 1 TBL white wine vinegar
  • 1 TBL Worcestershire Sauce
  • 1 TBL honey
  • 3 cloves garlic (smashed)
    – Mix together and then microwave 1 minute – Stir and set aside

STEP BY STEP

  1. Pat ribs until they are very dry
  2. Lay ribs on foil with the fat meaty side on top
  3. Wipe lightly with EVOO
  4. Coat liberally with Dry Rub
    – Wash your hands after this step
  5. Make a “boat” with the foil, then add braising liquid
  6. Close foil and cook at 200 degrees for 6 hours
  7. Increase heat to 350º and cook for 40 minutes
  8. After cooking, lay ribs on a pan
  9. Snip a hole in the foil to let liquid escape
  10. Collect liquid in sauce pan and heat slowly to thicken.
    reducing will make your glazing sauce (10-15 minutes)
  11. Open ribs and brush with glazing sauce
  12. Broil (uncovered) until it starts to caramelize – THIS WILL NOT TAKE LONG
  13. Cut into two-rib sections and toss in the left-over sauce

Costco Chicken Wings

This is the basic recipe for cooking pretty much any frozen chicken wings.

CLICK THE IMAGE ABOVE TO DISPLAY THE RECIPE.

It is actually better to get a “Party Wing Pack” from the grocery store.  Cut the wing tip off and safe for stock.  Cut the remaining two pieces right at the joint.

  1. Thaw wings overnight in the fridge (recipe for 12)
  2. Dry with a paper towel
  3. Spray with Pam or other baking spray
  4. Cook at 400º for 30 minutes
  5. Flip and cook another 30 minutes
  6. After flipping them, combine
    • 2 TBL  soy sauce
    • 2 TBL cornstarch
    • 1/4 C honey
    • 2 TBL Sambal Olek (or 1 TBL Sriracha)
    • 1 tsp garlic powder
    • 1/2 tsp ginger
    • 1 TBL lime juice
  7. Simmer sauce while wings finish cooking
  8. Add 1 TBL chives to the sauce before tossing
  9. Toss wings in hot sauce while wings are still hot

Pork Shoulder aka Pork Butt

Pork shoulder is also called pork butt (also called a boneless chuck roast) .  It is, however, from the shoulder.  This is the best meat for a pot roast.

The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt.  This originally took place around Boston, so it used to be called Boston Butt.  As the cut gained popularity across the country, it became simply Pork Butt – Leaving Boston’s claim to fame as Boston Cream Pie and Boston Baked Beans.

INGREDIENTS

  • 2-4 LB Pork shoulder – Much (but not all) of fat trimmed – Cut into large pieces that are about 3/4 pound each
  • 2 TBL safflower oil for searing
  • Accompanying veggies
    • 4-8 cloves garlic (sliced)
    • 14-16 oz frozen pearl onions
    • 8-10 oz button mushrooms (halved)
    • 1 LB carrots (peeled and pieced
    • 1 LB baby fingerling potatoes, red potatoes or Yukon gold (pieces)
    • 1 medium piece of ginger
  • Dry Rub
  • Deglazing Liquid
    • 1 C tomato juice
    • 1/4 C red wine vinegar
    • 1/2 C white wine
  • Braising spices
    • Dried basil, oregano, chives, pepper, whole cloves, 1/2 cinnamon stick

STEP BY STEP

  1. Mix Thunder Powder, salt and sugar
  2. Cut shoulder into nice fat 1-1/2 inch steaks
  3. Rub deeply into meat
  4. Wrap each cut in plastic and let rest overnight in the refrigerator
  5. Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
  6. Pat the meat dry, leaving as much seasoning remaining on the meat as you are able.  Then sear the meat (all sides) in a heavily oiled pan VERY HOT cast iron pan.  Don’t overcrowd the pan.
  7. Set steaks aside and put HALF of your veggies (including the ginger, but not the potatoes) into the pot and stir to caramelize.
  8. Add in your deglazing liquid
  9. Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
  10. Bring to a boil, then reduce heat
  11. Add meat back into pan
  12. Sprinkle with just a bit more Thunder Powder
  13. Cover and bake at 250º for 4-6 hours.
  14. Remove meat (briefly), turn up heat to 300º,  and remove and discard all solids in the pot. 
  15. Add meat back in with the uncooked half of your veggies, cover and cook for another two hours
  16. Uncover, flip meat and cook for 30 more minutes at 325º
  17. Remove meat and veggies and set aside.  Cover with foil.
  18. Pour into a glass and let cool for 10 minutes, then spoon off the fat that will rise to the top.
  19. Put the cleared liquid back into the pan, and return to a simmer to reduce the liquid on medium high
  20. Combine meat, veggies and broth.  Serve half tonight, and refrigerate the rest until another day.
  21. When ready, but the Dutch oven back in the oven at 400º for 45 minutes.
  22. Cut thin slices against the grain and serve a nice thick slice as a meal,
    or shred remainder for BBQ sandwiches, tacos, burritos, etc.

Optionally, at Step 13, you an cook on the stovetop for 2 hours or a crock pot for 5 hours

BRAISING LIQUID

  • Brown sugar
  • Soy sauce
  • Rice wine vinegar
  • Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce
  • Big strips of orange zest (to be removed later)
  • Juice of the orange as well
  • 2-3 C chicken stock

Here is a recipe from All Recipes

Hot Dog Toppings

For an interesting twist on standard hot dogs, wrap the dog in a piece of thin bacon. Grill as always.

Serve on a bocadillo, boillito, or telero with the edges cut and then grilled.

2015-12-31 17.13.26

Other topping combinations:

  • Refried Beans
  • Mayo, salt, pepper, lime, choloula
  • Red onion
  • Avocado, cilantro, jalapeño

Hot dog measuring: 7 to 1 is 7 hot dogs her pound. 10 to 1 is ten dogs to a pound. 2 to 1 dogs are HUGE half-pound hot dogs.


Meatloaf – COLLECTION

Tips and Tricks

CLICK HERE



Grandpa’s Meatloaf

This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.

Grandpa's Green Meatloaf
Grandpa’s Green Meatloaf

1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens

4 stalks Green Onions (minced)
4 stalks Garlic (minced)

1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste

  1. Steam all greens for 15 minutes
  2. * SQUEEZE as much liquid out from greens as you are able
  3. Mince on cutting board
  4. Mix with all other ingredients except hamburger
  5. Add hamburger and mix just until meat is broken apart
  6. Firmly pack into loaf pan and top with more ketchup or BBQ squce
  7. Sprinkle VERY lightly with brown or white sugar
  8. Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
  9. Let sit on counter for 10 minutes before cutting.

NOTE: Don’t over-mix the meat, or it becomes mealy.

After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.

Published in Grandpa’s Corner – IRC Volume 1, Issue 5



Great-Grandma’s Meatloaf

This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.

Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours

While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time



Non Old-Fashioned Meatloaf

Ingredients

1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach

Instructions

1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving

Special Steps

Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.

 



Mini Meatloaves

You can make a personal meatloaf for each person.

INGREDIENTS

  • 1 onion
  • 2 ribs celery
  • 1 TBL EVOO
    GLAZE
  • 1 C ketchup
  • 1/4 C brown sugar
  • 4 tsp apple cider vinegar
    MEAT LOAF
  • 1 C bread crumbs
  • 1/4 C buttermilk
  • 2 tsp thyme
  • 1 TBL salt
  • 1 TBL Dijon mustard
  • 1 C sour cream
  • 1 egg
  • 1 LB freshly ground chuck
  • 1/2 LB freshly ground pork
  • 1/2 LB freshly ground veal

STEP BY STEP

  1. Saute onion and celery in EVOO
  2. Mix with everything except meats and glaze
  3. Fold with ground meat – DO NOT OVER MIX
  4. Lightly grease cupcake pans
  5. Pack into cupcake pan and brush with glaze
  6. Bake at 350º for 25-30 minutes
  7. Let cool at least 5 minutes before trying to remove

 



Easy Peasy Meatloaf

Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper

REWRITE THESE

Preheat the oven to 350 degrees F.

Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.

In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.

Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!

Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.



THIRD PARTY RECIPES – RecipeBox.XYZ

Sunny Anderson’s Nunya Meatloaf


The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Third Party Recipe – CLICK HERE

Jeff Mauro’s Crackin’ Meatloaf

Ingredients

Meatloaf:
1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
Glaze:
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.

In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.

For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.

Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.

Recipe courtesy of Jeff Mauro

To view original recipe, CLICK HERE.



Mushroom Crusted Turkey Meatloaf

Mushroom crusted turkey meatloaf

Adapted from the cooking show Family-Style with Chef Jeff

Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt

2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale

3 pounds lean ground turkey meat
Sauce
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan

Schnitzel

•• Flatten meat, flour, fry quickly, cover with sauce

  1. Cut meat thinly, then pound pork, chicken, or veal flat
    Use oil or water in a bag to prevent meat from tearing
    Pat meat dry after flattening
  2. Bowl 1: 2 egg yolks, 3/4 C half-and-half and 1/4 C soy
    Let meat marinate for at least 30 minutes
  3. Bowl 2: egg whites, 1/2 C water, 1/2 C flour and 1 TBL cornstarch
  4. Bowl 3: Nutmeg, salt and Grandpa's Thunder Powder or Arghhh Powder in fine breadcrumbs
  5. Meanwhile, cut red cabbage with diced honey crisp apple over top and add 1 cup apple cider
  6. Season with salt and pepper, bay leaf, corriander seed, yellow mustard, caraway, juniper berries
  7. Sprinkle 1/4 cup brown sugar over top
  8. Bring to boil, then reduce heat and simmer covered one hour on very low heat
  9. Back to the meat… After marinating in Bowl 2, dredge pounded cutlets in bowls 2 and 3
  10. Fry in shallow pool of oil in cast iron skillet
  11. Keep hot in oven ON A RACK
  12. Pan Sauce:  In the cutlet skillet, add 1 C cold chicken broth mix in 2 T from Bowl 2 and bring to a boil.  As soon as it starts to boil, add 1/4 C sour cream.  Stir until thickened.  Add the cutlets back into the pan and toss just to coat.
  13. Put onto plate or a bed of spaetzle.
  14. Serve with a slice of lemon

See recipe for Spaetzle

Tonkatsu

Tonkatsu is thin medallions of pork loin (pallard) dipped in flour, oil, and Panko – then deep fried.  After they drain, double fry for extra crispy.

INGREDIENTS

  • Pork Loin, cut into one inch medallions, then pounded to about 3/8 inch thick.
  • Flour
  • Egg
  • Panko bread crumbs
  • Peanut oil or sunflower oil – 365º – 400º
  • Onion, carrot, potatoes, cabbage, butter
  • Lemon

STEP BY STEP

  1. Pallard pork medallions into 3/8 inch steaks
  2. Sear (but do not cook) steaks in hot skillet, then set aside
  3. Add salt and pepper to top of steak
  4. Sautee onion and vegetables in the fond left behind in the skillet.  Add butter, and saute onion, bite sized carrot pieces, and fingerling potatoes
  5. And juice of one half lemon
  6. Slice cabbage really really thinly, and put in with the onion
  7. When it wilts down a bit, set aside
  8. Put slits every half inch along the edge of steak
  9. Use paper towels to press all moisture from Pork
  10. Dip pork slices in egg, then flour, then egg, then a mixture of salt, pepper, Panko breadcrumbs, and perhaps red pepper flakes.
  11. Press breadcrumbs aggressively into pork
  12. Slide pork into hot oil
  13. Use skimmer to clean up debris that floats to top
  14. Cook until nicely golden brown
  15. Drain the food on paper towel.
  16. Cut pork into strips
  17. Plate over rice with pickled ginger on the side
  18. And a slice of lemon or lime plus the sauteed veggies

Grandpa’s Fried Chicken

Create Chicken Marinate

  • 2 C low fat buttermilk
  • 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  • 1 bay leaf
  • 1 tsp ground garlic
  • 1 tsp cayenne pepper
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1/4 C honey
  • 1/4 C slivered onion or shallot
  • 2 dashes Tabasco sauce

Pallard chicken between two plastic sheets spritzed with water
Marinate chicken breasts overnight in buttermilk mixture

When ready to drain, dredge and fry

  1. Mix together dredge in a large bowl or a bag:  1/2 C AP flour, 1/2 C crushed corn flakes or Special K cereal, 1 tsp salt, 1 TBL confectioner sugar, 1 tsp baking powder, 3/4 C cornstarch, 1 TBL Grandpa's Thunder Powder or Arghhh Powder
  2. Whisk together
  3. Drain chicken well and pat dry.
  4. Dip into a bowl with plain flour
  5. Dip into mixture of 2 egg whites and 1 TBL water
  6. Put into flour mixture, pressing the dredge into the chicken.
  7. Put onto baking tray (skin side up) and let rest an hour in the refrigerator
  8. Heat Canola to 365° in cast iron
  9. DO NOT put too much chicken in the oil. Keep temp between 350° and 365°  – Let temperature recover before adding more chicken.
  10. Flip about every 4-5 minutes . Fry till golden brown – total about 12-18 minutes (larger pieces take longer)
  11. Drain 10 seconds PER SIDE on clean newspaper or paper towel and sprinkle with salt while still hot
  12. Move to wire rack to finish draining
  13. For extra crunch, let cool, then return to fry pan for an extra four minutes.

CHICKEN DIP

Here is an option if you like spicy wet fried chicken.

  1. Combine 1 C Franks Red Hot Cayenne Pepper Sauce, 1/4 C Worcestershire Sauce, 1/4 C peanut oil, 2 TBL molasses, 1 TBL apple cider vinegar
  2. Heat in microwave for 60 seconds
  3. Roll the chicken in the sauce and set each piece aside on a serving plate

Here is another fun option that went over well with our grand kids

Fried Chicken on a Stick:  Mostly the same as above, but fry the chicken in pieces, then thread the chicken pieces on skewers with tomato, chunks of iceberg lettuce, and pieces of cheese. 

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REVAMP

Deep Fried Chicken

Broiler/Fryer chicken – Free Range – Whole chickens keep longer than pieces

  • Piece your chicken
    • Grab a wing, pull from the body, and cut between the joint
    • Trim the legs at the depression, flip, and pop the socket
    • Separate the thigh and the drumstick at the joint
    • Cut the breast just on side of the keel to the ribs, and peel the breast off the ribs – Repeat on other side
  • Put chicken on a rack and sprinkle both sides with GTP
  • Let rest in refrigerator uncovered on the counter for 4-16 hours minutes
  • Next day put 2 C AP flour in large mixing bowl and add 1 TBL GTP and 2 TBL cornstarch
  • In another bowl add 1 beaten egg and 1 C buttermilk and 1 TBL sumac
  • Dip your chicken in the egg, then in the flour, then put on a greased rack
  • Put 1 QT peanut oil in a heavy baking pan
  • Heat oil to 350
  • Fry for about 12-14 minutes
  • Internal temp about 155-160º or AS SOON as bubbles stop
  • Put onto rack to drain
  • Dark meat will hold longer than breast meat

 

Chimichuri Sauce

INGREDIENTS and STEP BY STEP

  • 1/4 C Olive oil
  • 2 TBL red cooking wine
  • Lots of Fresh Parsley – Stems removed
  • Lots of Fresh Cilantro – Stems chopped
  • 1 tsp brown sugar
  • 1 tsp dried Oregano
  • 1/2 tsp Coriander
  • 1/2 tsp Mrs Dash (or salt & pepper)
  • 1-2 clove garlic
  • 2 Scallions – minced
  • Lemon zest
  • 1/2 tsp cayenne pepper sauce OR
  • 1/2 tsp Ground Chili or Chili Flakes

Suggested use

  • Steak Sandwich
  • Mix together all of the above – Put through blender
  • Oil and season a chicken breast.
  • Grill chicken breast for about 60 seconds each side.
  • Spread chimichurri sauce on top and serve

 

Super tasty and incredibly easy to make, this recipe features fresh parsley, cilantro, garlic, and tangy vinegar. It gets an extra kick from crushed red pepper.

 

Honey fried chicken

  • Crack four eggs
  • Mix in 1 C evaporated condensed milk
  • Add 1 C cold water
  • Add 1/2 C sugar
  • Brine chicken thighs for one hour

Create covering powder

  • 1 cup flour
  • 1 cup cornstarch
  • 1 TBL Grandpa’s Thunder Powder

Dry chicken thoroughly, then dip in sifted flour/corn starch mixture

  • Heat peanut oil to 365°F
  • Dip and fry chicken – Keep oil temp between 365° and 175°
  • Will take 15-20 minutes to cook through
    • Take wings out first, then drumsticks, then thighs and breast

Roll in Panko bread crumbs, then set aside to cool for a little bit, then fry again for 5 minutes

Mix honey and cayenne sauce
Toss just before serving or serve with sauce on the side

Chicken nuggets

Brine chicken pieces two hours

Mix together brine liquid and put into a zip lock bag

  • 1 C warm water
  • 1 C warm buttermilk
  • 1 TBL sugar
  • 1 TBL salt
  • 2 TBL Worcestershire

Cut boneless chicken breasts into equal parts about 1/2 inch across, place in the brine bag and put into and bowl and place in the refrigerator.  Agitate every 30 minutes, or so.

Coat the Chicken Pieces

  • Combine
    • 1/2 C AP flour
    • 1 TBL Grandpa’s Thunder Powder
    • 1 tsp salt
    • 1/2 tsp baking soda
  • Put coating mixture into a bag
  • Drain and toss still wet chicken pieces in the coating
  • Set aside on a pan for the coating to firmly adhere
  • Meanwhile, separate the yolk from the egg white.  Keep the yolk for another recipe – we will be using only the white – beat the whites, then set aside
  • Combine 1 C Panko with 1 TBL Thunder Powder
  • Dip the chicken pieces into the egg with your left hand
  • Let drain for a few seconds, then drop into the Panko bread crumbs
  • Take the piece out with your right hand, and place on a clean plate
  • Repeat with all of the pieces.  Let rest for 5-10 minutes

Fry the Nuggets

  • While the pieces rest, preheat 4 cups vegetable oil to 350°F . Oil should be deep enough to completely submerge chicken pieces
  • Fry in the hot oil for exactly 3 minutes.  Do not overcrowd the pan.
  • Flip and cook for one more minute.
  • Set on plate and salt while still hot
  • Remove from your plate and place on cookie sheet in oven at 200° F to keep warm
  • When oil has returned to 350° add six more pieces
  • Repeat as necessary
  • See recipes below for dipping sauces

Honey mustard dipping sauce

  • 1/3 cup honey
  • 1/2 cup mustard
  • Salt and pepper to taste

Chicken Breast Brine

Because chicken breast is lean, it gets dry when it is cooked properly.  The problem is that it can be unsafe if you don’t cook it properly.  If you BRINE it prior to cooking, it infuses the meat with more moisture and will stay moister while it finishes cooking.

INGREDIENTS

  • 1 C kosher salt
  • 3/4 C brown sugar
  • 3/4 C apple cider vinegar
  • 1/2 gallon HOT water
  • 2 bay leaves
  • 3 large sprigs of rosemary
  • 3 large sprigs of thyme
  • 2 cloves of crushed garlic
  • OPTIONAL:  1 tsp red chili flakes

STEP BY STEP

  1. Mix all ingredients
  2. Let cool to room temperature
  3. Place chicken in zip-lock bag (if possible)
  4. Place bag in a bowl, and the bowl into the fridge for an hour soak
  5. Agitate about every 15 minutes
  6. After an hour soak, prepare the breasts as you normally would

NOTES

  • Amounts listed are for a four chicken breasts, but just use what you need and store the rest in the refrigerator for up to a month.
    DO NOT reuse brining liquid after it has been used

Turkey Marsala

INGREDIENTS

Photo by PiratesLiving.com
Photo by PiratesLiving.com
  • 2 turkey breast cutlets
  • olive oil (divided)
  • 6 OZ sliced mushrooms
  • 1/2 CU sliced onion
  • 3/4 CU Marsala wine
  • 1 TBL chopped parsley
  • Block Parmesan

STEP BY STEP

  1. Heat 1/2 TBL olive oil in large skillet until smoking
  2. Add turkey.
  3. Cook 2 minutes each side
  4. Remove from skillet, and cover with waxed paper
  5. Add 1/2 TBL more olive oil and bring up to smoke point
  6. Saute mushrooms and onions
  7. Add wine and bring to light boil
  8. Reduce heat to medium low
  9. Return cutlets, coat with sauce and sprinkle with parsley
  10. Simmer uncovered for 2-5 minutes
  11. Baste with juice
  12. Cover and cook an additional 30 minutes
  13. Plate and top with sauce, mushrooms and some fresh parsley
  14. Top with shaved Parmesan cheese

Turkey Breast

INGREDIENTS

  • Medium sized turkey breast with skin
  • 1/2 CU compound butter (see recipe)

INGREDIENTS – COMPOUND BUTTER

Photo from CoolMomPicks.com
Photo from CoolMomPicks.com
  1. 1 stick of butter – softened, but not melted
  2. 1 tsp each – Salt, Sugar
  3. 1/2 tsp each – Dried Basil, Garlic Powder, Onion Powder, Thyme
  4. pinch each – Ground Clove, Cinnamon, Pepper
  5. Mix above ingredients together and lay out in a rough log in waxed paper
  6. Bring the edges together, creating a sling
  7. Wrap the edges together, creating a solid log
  8. Refrigerate for at least 30 minutes before using

STEP BY STEP

  1. Lift up skin creating cavity between skin and meat
  2. Stuff in compound butter and manipulate to spread
  3. Brush outside of skin with bacon grease, lard, or oil
  4. Season outside of skin with salt and pepper
  5. Bake at 350 for approx 1.5 hour
    – BEST WAY: Bake until internal temperature is 160 degrees
  • Instant read thermometer by Thermoworks – My suggested purchase
  • An insertable, remote thermometer – Less expensive, but very helpful from Amazon.com

Turkey and Dumplings

From KitchenJoyBlog.com
Photo from KitchenJoyBlog.com

INGREDIENTS – TURKEY BASE

  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1 bay leaf
  • 3-4 C turkey broth (or chicken)
  • 1 TBL white wine vinegar
  • 2 tsp Grandpa’s Thunder Powder
  • 1 rib celery – 1/4-inch diagonal pieces
  • 1 carrots – julienne strips
  • 1 small onion – large dices
  • 2 C of turkey or chicken (chopped or shredded)
  • 2 TBL heavy cream
  • 1 small can of baby peas
  • 1TBL chopped fresh parsley leaves

INGREDIENTS – DUMPLINGS

  • 1 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 TBL butter
  • 2 TBL AP flour
  • 1/2 C milk
  • 3 TBL butter

STEP BY STEP – DUMPLINGS

  1. In a medium bowl, combine 1 C flour, baking powder, and salt.
  2. Set aside
  3. Melt 2 TBL butter in a small sauce pan
  4. Add flour and cook until it starts to brown
  5. Whisk in milk
  6. Bring to low simmer
  7. Combine the milk mixture with the dry ingredients with a fork
  8. Stir until the mixture just comes together.
  9. On a lightly floured surface, roll the dough to about 1/8 inch thickness
  10. Cut into long strips 1-inch wide.
  11. Cut across strips to about 1/4 to 1/2 inches
  12. Toss noodles with flour to keep from sticking
  13. Transfer to a large plate or baking sheet and cover with plastic wrap.
  14. Refrigerate until ready to use.

STEP BY STEP – BASE

  1. In a heavy ceramic cook pot, melt the butter over medium heat.
  2. Whisk in the flour and salt
  3. Cook until golden-brown, 3 to 4 minutes.
  4. While whisking, add the turkey broth, vinegar, bay leaf and Thunder Powder
  5. Cook until thickened, about 5 minutes
  6. Add the celery, carrots, and onion.
  7. Cook until the vegetables are tender, about 15 minutes.
  8. Add the turkey meat, heavy cream and peas
  9. Season with salt and black pepper if necessary.

STEP BY STEP – BRINGING IT ALL TOGETHER

  1. Place the dumplings on top of the chicken mixture
  2. Gently submerge and fold into the hot liquid.
  3. Cover and simmer until the dumplings are cooked through, – about 10 minutes.
  4. Gently stir in the parsley.
  5. Serve in large soup bowls.

 

Tossed Eggplant

Prepare this recipe as a side to chicken, pork or beef. Eggplant is a very versatile vegetable.

INGREDIENTS

  • 2 medium eggplants
  • 1 large onion
  • 1 large tomato
  • EVOO
  • Oregano

STEP BY STEP

  1. Cut 2 (washed) eggplants into approx 1″ cubes including the skin
  2. Put in large bowl and toss with 1TBL salt
  3. Dump into colander and let drain into sink for 15 minutes
  4. Repeat Steps 2 (yes, with more salt) and 3 about four times total.
  5. After drained, rinse the bowl and fill with tap water
  6. Dump eggplant into the bowl with water and then back into the colander to drain
  7. Repeat Steps 5 and 6 also a total of four times
  8. Note: Steps 2 through 7 will drain much of the moisture from the eggplant
  9. Let eggplant remain in the colander to finish draining
  10. Heat 1 TBL Olive Oil in as large a fry pan as you have
  11. Saute 1 sliced onion (till starts to brown) in the pan
  12. Add eggplant to the pan and continue to saute until eggplant starts to brown
  13. Add some oregano
  14. As eggplant is cooking, dice 1 large tomato
  15. Add tomato into pan near the end of the cooking process

NOTES

  • The salt will draw the moisture from the eggplant creating meatier eggplant
    pieces.
  • Do not add salt to your pan.  There is enough residual salt from Step 2.
  • Serve as a side to chicken

Chicken Wraps

INGREDIENTS

    • 1 Grilled chicken breast – shredded – OPTION: Pork
    • 1 C vermicelli rice noodles
    • 3 Chipotle chiles – chopped
    • 1/2 C Carrot – shredded
    • 1/4 C Cilantro
    • Zest and juice from one orange
    • 1 clove Garlic – minced
    • 2 TBL Hoisin sauce

STEP BY STEP

    1. Soak noodles in boiling water until tender – about 3-5 minutes
    2. Drain, rinse, and leave in colander to finish draining
    3. Put shredded chicken breast in a mixing bowl
    4. Toss with chopped chilies, cilantro and orange parts
    5. Add garlic, carrots, or other vegetables – shredded
      Bell pepper or zucchini is good
    6. Toss in Hoisin sauce
    7. 12 butter or bibb lettuce leaves, washed and dried
      Wrap in lettuce leaves – Tie with butcher twine.
    8. Serve with Hoisin or peanut dipping sauce

A Surgeon’s Knot is a good knot for tying these shut.  Use a little piece of butcher’s string.

This is a good opportunity to try learning the Butcher Knot. This is a knot that you will use many times once you are familiar with it.  Here is a link to an ULTRA ULTRA Slowdown of a demo video by The Scott Rea Project.

 

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