Deep Fry Batter

1 1/2 c flour
1 1/2 tsp salt
3/4 c milk
1/2 c + 1 Tbsp hot water
3 T veg oil

Combine all. Mix well. This can be used right away but I always make it the day before and keep in a covered bowl in the fridge. This creates the lightest crispiest batter I've found. I've also experimented with different flours using 1 cup all purpose, 1/4 cup whole wheat and 1/4 cup rye flour. So good!

Coke Brined Grilled Chicken

FOR THE CHICKEN AND BRINE--

1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine -- rub over chicken and grill:


1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
1 SERVE WITH:
Bourbon BBQ or Sweet Carolina Dipping Sauce

Spatchcock the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.

Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.

Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.

Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.

Serve chicken with dipping sauces.

Source:

"CuisineAtHome, June 2007, pg 7" 

Shrimp de Jonghe

1 cup butter
1 small onion, small dice
5 cloves garlic, small dice
1/2 cup white wine
Salt & pepper to taste
3# clean raw shrimp
1 1/2 cups bread crumbs
Fresh parsley, chopped

In a glass 9X13 pan add shrimp in a single layer. Top with bread crumbs, parsley, salt and pepper.

Saute onion in butter for 5 minutes. Add garlic and  wine continue cooking for 3 more minutes.

Pour over shrimp. Bake at 250 degrees for 15-20 minutes.

Teriyaki Wings

Thaw and clean 3 pounds of wings.
In a bowl combine:

1 clove minced garlic
1/4 teaspoon ground ginger
1 teaspoon sugar
2/3 cup of soy sauce (i use regular, not lite)
2/3 cup of water

In a casserole dish or small roasting pan add chicken. Top with marinade. Refrigerate for 1 hour. Bake at 350 degrees for 1 1/2 hours. Drain off 3/4 of marinade. Stir wings and bake for another 1/2 hour so they get sticky!!!

Chicken Benedict

This is so delicious I hate it when I get down to the last bite.

 

 

 

 

Fried Chicken Benedict

 

1# chicken breast

Hash browned potatoes

Fried bacon strips

2 Baked biscuits or toasted english muffins

2 eggs, beaten

1 c. cornflake crumbs

1 c. bread crumbs

Cheese of your choice, fried

Hollandaise sauce

1 chipotle pepper, minced

1 tsp chipotle sauce

1 roma tomato, sliced

 

Pound breasts to even thickness. Dip in egg wash. Mix crumbs together then coat chicken with crumbs.Deep fry until done and drain on paper toweling.

 

In skillet add some oil and fry hashed potatoes until done to your liking.

 

Make hollandaise sauce in double boiler. Keep top pan over hot water to keep sauce warm. Add chopped chipotle and sauce, stir.

 

Spray a skillet with non stick cooking spray. Over medium high heat add a few handfuls of shredded cheese. Let melt and fry on one side only.5

 

To assemble, split biscuit. Top with potatoes, bacon strips, cheese, a ladle of hollandaise, chicken breast, tomato slices and top with more hollandaise.

 

Fried or poached eggs are optional. I like it with the eggs and I also prefer chopped green olives sprinkled on top along with the tomato. It gives it a little extra tang.

Nacho Cheese Broccoli Dip

• This is so good I can never stop eating it!
• 1# velveeta
• 1# Mexican velveeta
• 2 cans cream mushroom soup
• 20 oz frozen chopped broccoli
• 1/4 cup sour cream
• 2 tsp garlic powder

Cook broccoli. Put all ingredients in crock pot to heat through. Nummy and addictive.

Asparagus Gratin

Asparagus Gratin

 

Asparagus Gratin

1 lb asparagus, trimmed & cut into 1-inch pieces
1/2 cup finely chopped yellow onion
1-1/2 Tbs olive oil
Kosher salt
Fresh ground black pepper
3/4 cup panko breadcrumbs
1/3 cup grated parmesan or other hard cheese
5 oz mascarpone cheese (look for it in a small
fresh grated nutmeg
1 tsp butter, cut into tiny cubes

Place a rack 6 inches from the broiler element and heat the broiler on high. In a 2-quart gratin dish or small casserole, toss the asparagus with the onion, 1/2 tablespoon of the olive oil, salt & pepper. Broil until tender but still crisp, 5 – 6 minutes.

Mix the breadcrumbs with the grated cheese, remaining 1 tablespoon of olive oil and some ground pepper.

Drop the mascarpone in little spoonfuls over the asparagus. A small cookie dough scoop works well for this. Sprinkle with a little nutmeg, and top with the breadcrumb mixture. Dot with the butter cubes. Broil until bubbling around the edges and golden brown and delicious, about 2 minutes. Keep an eye on it, it browns quickly!