Happy Thanksgiving everyone! Believe it or not, I'm not cooking today! Weird, huh!
Gobble, gobble!
Thursday, November 25, 2010
Saturday, November 6, 2010
I've Got Some Catching Up To Do!
I have been running around like a chicken with her head on fire. I'm getting ready to go see my kids, and to meet my new grand-daughter! Yay!
I thought that I'd try to wedge in another food post before I head south, so here goes!
(BTW; I blame Philip for starting me on this mad quest!) ;)
I've been craving KFC, but I decided long ago I wouldn't set foot in their establishment again after 4 or 5 very disappointing meals there in a row. That and the fact that they charge way too much mu-la for their "product!" Besides, home-made is so much better! So I started to research and experiment. I knew that I could easily figure out most of the seasonings, since I do that sort of thing by smell, so I wasn't too wadded up about that. I just had to figure out the method. Google is my friend!
Here are a few helpful sites on this subject:
http://www.food.com/recipe/kentucky-fried-chicken-4859
At Food.com. Always a good place to start!
http://www.ichef.com/recipe.cfm/recipe/Fried%20Chicken/task/display/itemid/87377/recipeid/87030
At Ichef.com.
http://www.fabulousfoods.com/recipes/article/127/18276
At Fabulousfoods.com. I really liked this site overall. I'll be back for more ideas.
http://www.beachloverkitchen.com/2009/07/fried-chicken-in-pressure-cooker.html *
At Beachloverkitchen. This was actually the most helpful, but all of the sites held very helpful hints.
Any-hoo; be very careful to follow all instructions from your pressure cooker manufacturer should you decide to do this at home!
I begin by soaking a whole cut up fryer and six extra thighs in three cups of buttermilk. If you don't have buttermilk, you can use whole milk and add one teaspoon of white vinegar for every cup of milk. Just let it rest for at least ten minutes before you add the chicken. Marinate it overnight and until you want to start it for the evening meal.
Next, remove the chicken to a tray or platter. Beat one large egg and add it to the buttermilk mixture, whisking it to blend.
Set aside. In a plastic bin with a tight lid, or a large paper bag add two or three cups of self rising flour, a tablespoon of herbs de provence, 1/2 tablespoon of cayenne pepper, 1 teaspoon of marjoram, 1/2 teaspoon of bouquet garni, 1 teaspoon of onion powder and garlic powder, and salt and pepper to taste. I always add a little pinch of nutmeg or allspice to this. It gives it that something extra!
(Shh! It's a secret!) ;)
After that is ready, sift about 2 cups of all purpose flour and 1/4 cup of potato flour in a sheet cake pan.
Do a preliminary coating of the chicken. Don't be afraid to really press that flour into the skin. Trust me: it makes the egg and subsequent flour dip and dredging stick to the chicken so much better. Isn't that why we want fried chicken anyway? For the batter! Right!
This is how it should look before you dip it in the egg and buttermilk mixture.
Once you've coated the chicken well, set aside on a rack, whisk the egg/milk once again for good measure. Dip the pieces into the mixture and add them to the bin or bag--what ever method you feel most comfortable with. Shake them up very well, making sure to secure the top tightly so as not to have a mess of flour and stuff clouding your cucina! I know this from experience. You might want to just do a few at a time in order to not crowd them. That would result in inefficient coating and crappy batter syndrome!* We can't have that! Place the coated pieces on a baking rack until all are shrouded in a wonderful dusting.
Now it's time for the frying! This is when everyone in the house gets impatient! (It smells good.)
Place your pressure cooker on the stove and turn on the heat to medium high. Add your frying agent(s). I like a blend of canola oil, olive oil, a half stick of butter, and 3-4 tablespoons of lard. We're not talkin' health food here, folks! It's FRIED CHICKEN for Cripe's sake! Now that we've established that, let's get a move on. I'm hungry! ;)
Once the frying mixture has reached the proper temperature, which can be determined by sprinkling a bit of flour into the oil. If it sizzles; it's ready! (I love this tip from Beachloverkitchen!)
Now you can begin frying your pieces 2-3 at a time, again avoiding over-crowding. Brown them pretty well on all sides, and alternate to the baking rack and continue on until all of the chicken has been browned to your heart's desire!
After all the chicken is browned nice and crispy, and transferred to the rack, take up the grease (because by now it truly looks disgusting!) and discard by pouring it into an old large cottage cheese container or some such thing. Let it cool overnight before tossing it into the bin so it doesn't wreak havoc on your trash bag. Not a pretty picture! Wipe out the pressure cooker with a few paper-towels. Next add about 1/2 cup to 1 cup of chicken broth and 1/2 of an onion, rough chopped. Simmer for a couple of minutes. Place the rack for the pressure cooker into the
bottom of the pan. Bring the broth to a boil Add the basket to the pot on top of the rack, to keep the chicken out of the broth. Layer the chicken into the basket.
Position the lid of the pressure cooker on to the pot, making sure the seal is successful. Bring up to the proper pressure and cook for about 11 to 13 minutes, depending on your altitude.
The results are very good. I need to tweak it a bit, but all in all; it tasted great! If you prefer a crunchier crust, just place in a sheet pan on a baking rack in a 385 degree F. oven for a few minutes until the desired crispiness has been achieved. Just baby-sit it closely because it won't take long!
There! That's my easy pressure fried chicken in 50 easy steps! :) I really need to get a life!
I served them up with a nice salad and some scalloped potatoes with bacon.
Recipe for that at some future date. The only thing missing is some wonderful biscuits!
I know, I know! Vikki, meet the elliptical! Remember to blame Philip! ;}
*(crappy batter syndrome is a horrifying event wherein your batter does not stick to your fish, poultry, or steak-fingers in a consistent manner. oooh: steak-fingers!)
I thought that I'd try to wedge in another food post before I head south, so here goes!
(BTW; I blame Philip for starting me on this mad quest!) ;)
I've been craving KFC, but I decided long ago I wouldn't set foot in their establishment again after 4 or 5 very disappointing meals there in a row. That and the fact that they charge way too much mu-la for their "product!" Besides, home-made is so much better! So I started to research and experiment. I knew that I could easily figure out most of the seasonings, since I do that sort of thing by smell, so I wasn't too wadded up about that. I just had to figure out the method. Google is my friend!
Here are a few helpful sites on this subject:
http://www.food.com/recipe/kentucky-fried-chicken-4859
At Food.com. Always a good place to start!
http://www.ichef.com/recipe.cfm/recipe/Fried%20Chicken/task/display/itemid/87377/recipeid/87030
At Ichef.com.
http://www.fabulousfoods.com/recipes/article/127/18276
At Fabulousfoods.com. I really liked this site overall. I'll be back for more ideas.
http://www.beachloverkitchen.com/2009/07/fried-chicken-in-pressure-cooker.html *
At Beachloverkitchen. This was actually the most helpful, but all of the sites held very helpful hints.
Any-hoo; be very careful to follow all instructions from your pressure cooker manufacturer should you decide to do this at home!
I begin by soaking a whole cut up fryer and six extra thighs in three cups of buttermilk. If you don't have buttermilk, you can use whole milk and add one teaspoon of white vinegar for every cup of milk. Just let it rest for at least ten minutes before you add the chicken. Marinate it overnight and until you want to start it for the evening meal.
Next, remove the chicken to a tray or platter. Beat one large egg and add it to the buttermilk mixture, whisking it to blend.
Set aside. In a plastic bin with a tight lid, or a large paper bag add two or three cups of self rising flour, a tablespoon of herbs de provence, 1/2 tablespoon of cayenne pepper, 1 teaspoon of marjoram, 1/2 teaspoon of bouquet garni, 1 teaspoon of onion powder and garlic powder, and salt and pepper to taste. I always add a little pinch of nutmeg or allspice to this. It gives it that something extra!
(Shh! It's a secret!) ;)
After that is ready, sift about 2 cups of all purpose flour and 1/4 cup of potato flour in a sheet cake pan.
This is how it should look before you dip it in the egg and buttermilk mixture.
Once you've coated the chicken well, set aside on a rack, whisk the egg/milk once again for good measure. Dip the pieces into the mixture and add them to the bin or bag--what ever method you feel most comfortable with. Shake them up very well, making sure to secure the top tightly so as not to have a mess of flour and stuff clouding your cucina! I know this from experience. You might want to just do a few at a time in order to not crowd them. That would result in inefficient coating and crappy batter syndrome!* We can't have that! Place the coated pieces on a baking rack until all are shrouded in a wonderful dusting.
Now it's time for the frying! This is when everyone in the house gets impatient! (It smells good.)
Place your pressure cooker on the stove and turn on the heat to medium high. Add your frying agent(s). I like a blend of canola oil, olive oil, a half stick of butter, and 3-4 tablespoons of lard. We're not talkin' health food here, folks! It's FRIED CHICKEN for Cripe's sake! Now that we've established that, let's get a move on. I'm hungry! ;)
Once the frying mixture has reached the proper temperature, which can be determined by sprinkling a bit of flour into the oil. If it sizzles; it's ready! (I love this tip from Beachloverkitchen!)
Now you can begin frying your pieces 2-3 at a time, again avoiding over-crowding. Brown them pretty well on all sides, and alternate to the baking rack and continue on until all of the chicken has been browned to your heart's desire!
After all the chicken is browned nice and crispy, and transferred to the rack, take up the grease (because by now it truly looks disgusting!) and discard by pouring it into an old large cottage cheese container or some such thing. Let it cool overnight before tossing it into the bin so it doesn't wreak havoc on your trash bag. Not a pretty picture! Wipe out the pressure cooker with a few paper-towels. Next add about 1/2 cup to 1 cup of chicken broth and 1/2 of an onion, rough chopped. Simmer for a couple of minutes. Place the rack for the pressure cooker into the
bottom of the pan. Bring the broth to a boil Add the basket to the pot on top of the rack, to keep the chicken out of the broth. Layer the chicken into the basket.
Position the lid of the pressure cooker on to the pot, making sure the seal is successful. Bring up to the proper pressure and cook for about 11 to 13 minutes, depending on your altitude.
The results are very good. I need to tweak it a bit, but all in all; it tasted great! If you prefer a crunchier crust, just place in a sheet pan on a baking rack in a 385 degree F. oven for a few minutes until the desired crispiness has been achieved. Just baby-sit it closely because it won't take long!
There! That's my easy pressure fried chicken in 50 easy steps! :) I really need to get a life!
I served them up with a nice salad and some scalloped potatoes with bacon.
I know, I know! Vikki, meet the elliptical! Remember to blame Philip! ;}
*(crappy batter syndrome is a horrifying event wherein your batter does not stick to your fish, poultry, or steak-fingers in a consistent manner. oooh: steak-fingers!)
Saturday, October 23, 2010
In Memory Of...
Been a bit marny today. One year ago, I lost my beloved Joe. He was one of the most intuitive pets I had ever owned. We had him from the time Karl and I got together, so adjusting to life without him has been odd. I have vivid dreams that make me feel his presence is so real that I awake as I reach out to touch him. I know that this sounds somewhat looney, but it has happened SO many times that I really have a hard time discounting it. I miss him dearly.
I'm thankful to have my other little loves in my life, but he was and always shall be extremely special to me.
Sorry to use the same pic of him, but I lost most of the photos that I had of Joey when I hadn't backed up my files. Don't make that mistake; it sucks!
Anyway, if you have that wonderful pet in your life, give them a big hug in honor of Mr. Joseph. For me.
Friday, October 15, 2010
I Now Present Edith Miriam Baber!
Mom and Grandpa were there too, as well as Dad, and a host of others!
Tuesday, September 21, 2010
Random Bits: It's What's For Dinner!
I find it exciting that two of my favorite producer/performer/musician/songwriters are collaborating on this one, due out at the end of the month. Thanks to NPR, Neil Young, and Daniel Lanois for allowing us the opportunity to have a sneak-peek, so to speak! (Sorry, couldn't resist!)
In other news, still no grand baby! I'm sure that no-one is more anxious than Michele and Jason, and Judy, as well. She is embracing the idea of being a big sister. I can't wait to see them all! Here is a favorite shot of her that will just have to tide me over 'til then.
She has grown so much since this was taken, but I still think that she looks adorable!
I had a craving for butter beans all week-end and finally got around to making a huge pot of them today. You know me, I can only seem to cook for an army! Thank goodness we have a chest freezer. I baked some cornbread sticks and mini-muffins to accompany them. To quote one of my favorite blog friends Ralph, "T'was guuud!"
***Warning: Gratuitous food pic follows!***
Sunday, September 19, 2010
Help 'Em Out
Here's a cause that's close to my heart. I used to work for a veterinarian, and later for an animal humane association. I've seen many pets that could use a hand-up, and many shelters can certainly benefit from having a consistant food supply. Most of the animals that have joined my family have been rescues, and they brought much love into my life.
This project is fairly simple, and all it cost is a bit of time on the innertubes; something that we're all doing anyway. Right ? Right!
For every blog that posts about the PEDIGREE® Adoption Drive through September 19th, PEDIGREE® will donate a bag of their new Healthy Longevity Food for Dogs to shelters nationwide.
Thursday, September 16 through Sunday, September 19, the Pedigree BlogPaws bloggers will host a Blog Hop, to help raise awareness for the “Write a post, help a dog” effort. So easy, even I can do it!
Just go here and follow the instructions. Be sure to link back to Life With Dogs, because that's how it works. Okay? Okay!
Besides, it's free! We all like free!
There is a FaceBook page here that if you click on like, a free bowl of food is donated to the cause as well.
So head out and help. I just found out about this today, and today is the deadline, so hurry! I know, I know! I'm always late to the party; but better late than never.
Do it for guys like Joe. Or for the little loves in your life. You won't regret it!
Have a great Sunday!
Sunday Serenade
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