New dish for me; yet very, very yummy! Confit is one of those French specialty meals that is amazing! (the duck can be substituted for goose & pork) I vaguely remember my grandmother making something like this when I was a child. However, I think she made it with rabbit, or possum, coon or other wild game. Anywhoes, I also understand that the late Ron Bradshaw made a mean Duck Confit! Love it, love it, love it...just try it! For greenry you can serve this dish with spinach or leeks!
Ingredients:
*Duck Legs or Duck Wings;
*4 cups of Duck Fat; (can be purchased at Williams-Sonoma)
*3 tbs salt;
*4 garlic cloves, very finely minced;
*1 onion, sliced;
*6 springs thyme;
*3 springs rosemary;
*Pepper to taste;
What to do next:
1. Mix the salt, garlic, onion, thyme, rosemary and pepper.
2. Using a dish large enough to hold all the duck pieces in a single layer sprinkle 1/3 of the salt mixture on the bottom.
3. Put the duck pieces in the dish, skin side up on the salt mixture bed.
4. Add the remaining 2/3 of the salt mixture evenly on the duck.
5. Cover and refrigerate for about 2 weeks.
6. When ready, preheat your oven to 225 F
7. REMOVE THE SALT!!! from the duck & arrange the duck in a baking dish in a tight single layer.
8. Melt the duck fat and pour on the duck. Make sure it covers the meat entirely.
9. Put in the oven for 4 to 5 hours until the meat can easily be pulled from the bone. It can also go for longer if you want.
10. In a skillet, pour a little of fat into the skillet and brown the duck on both sides for 3 minutes.
11. The duck confit is now ready, (Can be stored in the fat where it will stay good for weeks.)
Carrot Confit
Ingredients
*2 pounds of carrots
*zest if lemon
*juice of 2 lemons
*4 cloves of garlic, minced
* 3 sprigs thyme
* 1 cup of coconut oil
What to do next:
1. Preheat your oven to 275 F.
2. Prepare your carrots. You can cut them in 1 inch pieces or leave them whole if they will fit all flat in your baking dish.
3. Mix the zest, lemon juice, garlic, thyme and fat.
4. Pour the fat mixture on the carrots. It should ideally cover the carrots completely. Add fat if necessary.
5. Put in the oven for about 2 hours.
6. Remove from oven. At this point, the carrots will be soft and delicious.
7. As an optional step before serving, brown the carrots in a large skillet with the fat mixture that was used to cook them. This will create a crispy exterior and a tender interior.
Saturday, June 4, 2011
Friday, October 29, 2010
Grandma's Southern Fried Chicken EXTRAVAGANZA
This buttermilk chicken recipe of my grandmother's is so popular that I've actually had people leave a party of mine because it wasn't included on the menu. The key is all in the brine...try it!!! Enjoy it!!!
Recipe for 6 delicious servings
Ingredients
(for the Brine)
5 lemons, halved
24 bay leaves
1 bunch of parsley
1 bunch of thyme
1/2 cup of clover honey
1 head of garlic, halved through the equator
1/4 cup of black peppercorns
2 cups of kosher salt, preferably Diamond Cystal
2 gallons of water
FRYING
parchment paper
2 1/2 to 3 pounds of chicken all ready cut up
peanut oil
Kosher salt and freshly ground black pepper
6 cups of all-purpose flour
1/4 cup of garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon of paprika
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 quart of buttermilk
fine sea salt
PREPARATION
For BRINING:
***Combine all the ingredients in a very, very large pot,
Cover,
and bring to a Boil.
Boil for 1 minute, stirring to dissolve the salt.
Remove from the heat and cool completely, then chill completely before using.
The brine can be refrigerated for up to 3 days.***
(The KEY ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley and thyme. This amount of brine will be enough for 10 pounds.)
For FRYING:
*** 1) Pour the brine into a container large enough to hold the chicken pieces, add the chicken and refrigerate for 12 hours (no longer, or the chicken may become too salty).
2) Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs and spices sticking to the skin. Pat dry with paper towels, or let air dry. Let rest at room temperature for 1 1/2 hours.
3) If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time: if not, cook the dark meat first, then turn up the heat and cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
4) Combine all the coating ingredients in a large bowl. Transfer half the coating to a large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
5) Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
6) Cook thighs for 11 to 12 minutes, until chicken is a deep golden brown.
a...transfer thighs to the cool rack skin-side-up and let rest while frying remaining chicken
7) Coat the drumsticks and transfer to the parchment baking sheet. Deep fry and cool the drumsticks the same way as the thighs.
8) Turn up the heat and heat the oil to 340 degrees. Meanwhile, coat the breasts and wings. Carefully lower the breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp.
9) Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown, cooked through. Transfer wings to the rack and turn off the heat.
10) Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.
11) Watch your guest(s) eat every piece of chicken they get their hands on!
Recipe for 6 delicious servings
Ingredients
(for the Brine)
5 lemons, halved
24 bay leaves
1 bunch of parsley
1 bunch of thyme
1/2 cup of clover honey
1 head of garlic, halved through the equator
1/4 cup of black peppercorns
2 cups of kosher salt, preferably Diamond Cystal
2 gallons of water
FRYING
parchment paper
2 1/2 to 3 pounds of chicken all ready cut up
peanut oil
Kosher salt and freshly ground black pepper
6 cups of all-purpose flour
1/4 cup of garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon of paprika
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 quart of buttermilk
fine sea salt
PREPARATION
For BRINING:
***Combine all the ingredients in a very, very large pot,
Cover,
and bring to a Boil.
Boil for 1 minute, stirring to dissolve the salt.
Remove from the heat and cool completely, then chill completely before using.
The brine can be refrigerated for up to 3 days.***
(The KEY ingredient here is the lemon, which goes wonderfully with chicken, as do the herbs: bay leaf, parsley and thyme. This amount of brine will be enough for 10 pounds.)
For FRYING:
*** 1) Pour the brine into a container large enough to hold the chicken pieces, add the chicken and refrigerate for 12 hours (no longer, or the chicken may become too salty).
2) Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs and spices sticking to the skin. Pat dry with paper towels, or let air dry. Let rest at room temperature for 1 1/2 hours.
3) If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time: if not, cook the dark meat first, then turn up the heat and cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of peanut oil and heat to 320 degrees. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.
4) Combine all the coating ingredients in a large bowl. Transfer half the coating to a large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.
5) Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment-lined pan.
6) Cook thighs for 11 to 12 minutes, until chicken is a deep golden brown.
a...transfer thighs to the cool rack skin-side-up and let rest while frying remaining chicken
7) Coat the drumsticks and transfer to the parchment baking sheet. Deep fry and cool the drumsticks the same way as the thighs.
8) Turn up the heat and heat the oil to 340 degrees. Meanwhile, coat the breasts and wings. Carefully lower the breasts into the hot oil and fry for 7 minutes, or until golden brown, cooked through, and crisp.
9) Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown, cooked through. Transfer wings to the rack and turn off the heat.
10) Arrange the chicken on a serving platter. Add the herb sprigs to the oil (which will still be hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.
11) Watch your guest(s) eat every piece of chicken they get their hands on!
Saturday, September 5, 2009
Marty Shroff's Ghirardelli Chocolate Brownies w/ Bud's Peanut Butter Surprise
Marty Shroff's granddaughter Emily was a member of my church, Harbor, for a number of years. During one of our gatherings were we were eating (which often seems to be the case) Marty sent these brownies and they were an instant crowd pleaser. I've taken them to work and given them to my guys at Blur and they were gonna literally in less than 5 minutes. This is one of my all time favorite "if you need to make a dessert, make this one" recipes.
Ingredients:
1 Box Ghirardelli Ultimate Fudge Brownie Mix
1 Box Ghirardelli Chocolate Syrup Brownie Mix
3 Hershey's Symphony Milk Chocolate Bars
1 18oz. Creamy Peanut Butter Jar
water, oil and eggs on each package of brownie mix
INSTRUCTIONS
1. Preheat the oven to 375. Grease a 13x9 inch pan.
2. Mix the Chocolate Syrup mix first....(BE SURE TO MIX THE PACKAGE OF SYRUP IN WITH MIX I always seem to forget that) and pour into pan.
3. Open Chocolate bars and liberally spread peanut butter on top of bars. And place bars on top of brownie mix.
4. Mix Ultimate Fudge recipe and pour on top of bars.
5. Bake for 45 minutes. Squeeze fudge pouch onto brownies. Cool. Serve when completely cool.
Ingredients:
1 Box Ghirardelli Ultimate Fudge Brownie Mix
1 Box Ghirardelli Chocolate Syrup Brownie Mix
3 Hershey's Symphony Milk Chocolate Bars
1 18oz. Creamy Peanut Butter Jar
water, oil and eggs on each package of brownie mix
INSTRUCTIONS
1. Preheat the oven to 375. Grease a 13x9 inch pan.
2. Mix the Chocolate Syrup mix first....(BE SURE TO MIX THE PACKAGE OF SYRUP IN WITH MIX I always seem to forget that) and pour into pan.
3. Open Chocolate bars and liberally spread peanut butter on top of bars. And place bars on top of brownie mix.
4. Mix Ultimate Fudge recipe and pour on top of bars.
5. Bake for 45 minutes. Squeeze fudge pouch onto brownies. Cool. Serve when completely cool.
Saturday, January 10, 2009
WOW! Triple Berry Cake w/Creamy Lemon Cake Icing
1 (15 oz.) berries (fresh or frozen)
1 (17 oz.) pkg. Lemon or Pineapple batter cake mix
1 (8 oz.) sour cream
4 eggs
1 1/3 cups of water
Pre-heat the oven at 350 degrees. Rinse the berries; drain well. Combine dry cake mix, sour cream, water and eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold the drained berries into the batter. Pour into a generously greased, slightly floured 10 inch bundt pan. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Remove from pan.
for Icing combine the following:
Lemon Icing
8 ounces whipped topping
1 TBL lemon peel.
Blend well together
Store loosely covered in refrigerator.
***************************************************************************
This is one of my all time favorite cakes. The icing is killer! I made this the night that we hosted Annise, Kathy and Lane at our house. That was truly a fun night shared with all of our holiday decorations about our house. I also made this for Frank, Tricia and Ethan's New Years Eve party 2008. I was frustrated because I couldn't attend;---I had to work. As I understand it was devoured. I made it again for Saturday night church at our house in early January. The point is this is a REAL CROWD pleaser...and it's easy to do...so do it!
1 (17 oz.) pkg. Lemon or Pineapple batter cake mix
1 (8 oz.) sour cream
4 eggs
1 1/3 cups of water
Pre-heat the oven at 350 degrees. Rinse the berries; drain well. Combine dry cake mix, sour cream, water and eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold the drained berries into the batter. Pour into a generously greased, slightly floured 10 inch bundt pan. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Remove from pan.
for Icing combine the following:
Lemon Icing
8 ounces whipped topping
1 TBL lemon peel.
Blend well together
Store loosely covered in refrigerator.
***************************************************************************
This is one of my all time favorite cakes. The icing is killer! I made this the night that we hosted Annise, Kathy and Lane at our house. That was truly a fun night shared with all of our holiday decorations about our house. I also made this for Frank, Tricia and Ethan's New Years Eve party 2008. I was frustrated because I couldn't attend;---I had to work. As I understand it was devoured. I made it again for Saturday night church at our house in early January. The point is this is a REAL CROWD pleaser...and it's easy to do...so do it!
Monday, November 3, 2008
LuJack's Someday Famous Fried Chicken for 20
5 3lbs. cut chicken
2 1/2 cup all-purpose flour
20 tbsp. butter
salt, pepper and creole seasonings
buttermilk
corn or peanut oil, for pan-frying
(for less 1 cut up fryer
1 1/2 cup all purpose flour
5 tbsp. butter)
1. Put the chicken into a large bowl with 5 (1 TBL) teaspoons of salt and cold buttermilk to cover, then cover the bowl and let stand in the refrigerator for at least 4 hours, but ideally overnight. Drain the chicken pieces well and pat completely dry with paper towels.
2. Put the flour and salt, pepper and creole seasonings into a large closed bowl, hold closed and shake to mix. Add the chicken pieces and shake until well coated. Remove the chicken pieces from the bag and shake off any excess flour.
3. Melt 10 (5) tablespoons of butter with about 1 inch of oil in a large skillet with a lid over medium heat.
4. Add as many chicken pieces as will fit in a single layer without overcrowding, skin-side down. UNCOVERED
5. Cook 5 minutes, or until skin is golden and crisp. Turn the chicken over and cook for an additional 10/15 minutes, depending on chicken size, covered, until it is tender and the juices run clear when a fork is inserted into the thickest part of the meat. Remove the chicken from the skillet and drain well on paper towels.
***Transfer to a low oven to keep warm while cooking any remaining pieces, or let cool completely.
This is a very popular dish that I cook during times of celebration such as my 1 year anniversary for sobering up and I threw a party and election night 2008.
2 1/2 cup all-purpose flour
20 tbsp. butter
salt, pepper and creole seasonings
buttermilk
corn or peanut oil, for pan-frying
(for less 1 cut up fryer
1 1/2 cup all purpose flour
5 tbsp. butter)
1. Put the chicken into a large bowl with 5 (1 TBL) teaspoons of salt and cold buttermilk to cover, then cover the bowl and let stand in the refrigerator for at least 4 hours, but ideally overnight. Drain the chicken pieces well and pat completely dry with paper towels.
2. Put the flour and salt, pepper and creole seasonings into a large closed bowl, hold closed and shake to mix. Add the chicken pieces and shake until well coated. Remove the chicken pieces from the bag and shake off any excess flour.
3. Melt 10 (5) tablespoons of butter with about 1 inch of oil in a large skillet with a lid over medium heat.
4. Add as many chicken pieces as will fit in a single layer without overcrowding, skin-side down. UNCOVERED
5. Cook 5 minutes, or until skin is golden and crisp. Turn the chicken over and cook for an additional 10/15 minutes, depending on chicken size, covered, until it is tender and the juices run clear when a fork is inserted into the thickest part of the meat. Remove the chicken from the skillet and drain well on paper towels.
***Transfer to a low oven to keep warm while cooking any remaining pieces, or let cool completely.
This is a very popular dish that I cook during times of celebration such as my 1 year anniversary for sobering up and I threw a party and election night 2008.
Subscribe to:
Posts (Atom)
