Cooking recipes!

[mr beauxjangles]

grandma on my father's side made simple buttermilk southern fried chicken. Basically you just:

1) soak the chicken in buttermilk for a few hours

2) coat it in a mixture of AP flour, salt, and pepper

3) fry

my father used to make a more cajun-like recipe. it comes out like bojangles but with a thicker and crispier coating. he uses a wash of eggs and hot sauce instead of buttermilk, then coats with a mixture of AP flour, salt, pepper, and most likely cayenne.

regardless of whether you use an egg wash or buttermilk, the key to good fried chicken is to make sure that your oil is hot enough. sounds obvious, but it amazes me how many people screw this up. some say 350 degrees is sufficient. i think you need 375 degrees.

[boo7382]

grandma on my father's side made simple buttermilk southern fried chicken. Basically you just:

1) soak the chicken in buttermilk for a few hours

2) coat it in a mixture of AP flour, salt, and pepper

3) fry

my father used to make a more cajun-like recipe. it comes out like bojangles but with a thicker and crispier coating. he uses a wash of eggs and hot sauce instead of buttermilk, then coats with a mixture of AP flour, salt, pepper, and most likely cayenne.

regardless of whether you use an egg wash or buttermilk, the key to good fried chicken is to make sure that your oil is hot enough. sounds obvious, but it amazes me how many people screw this up. some say 350 degrees is sufficient. i think you need 375 degrees.

hot sauce!!!! that's what I was missing in the eggs.....thank you :)

[GritsRgreat]

bread, cheese, blowtorch..

[mr beauxjangles]

hot sauce!!!! that's what I was missing in the eggs.....thank you :)

if you want it to be absurdly spicy, marinate the chicken in hot sauce for a few hours first, then apply the egg wash. i've heard of people putting peppers in the oil while they cook the chicken to infuse some heat into the oil. i've never tried it, but i imagine it infuses some extra heat into the coating/skin.

[mr beauxjangles]

i'm gonna keep this up and try to keep this thread regularly updated.

dinner for tonight: cauliflower, pancetta, and chicken sausage risotto

head of cauliflower

1/4 cup of olive oil

1/4 cup of parmesan

1/4 cup of manchego

fresh rosemary

1/4 lb. pancetta, small cubes

1 chicken sausage - out of casing (approx 0.2 lb)

1 cup arborio rice

one vidalia or spanish onion

three to five cloves of garlic

4 cups of chicken stock (or veg stock)

1/2 cup of dry white wine (sauv blanc is good)

salt and pepper

1) cut up cauliflower into small pieces, toss in half the olive oil, parmesan, and salt and pepper. roast on foil-lined pan for 25 minutes at 425 degrees.

2) saute onion, garlic, pancetta, and sausage in remaining olive oil in a large pot or saucepan (at least 4 quart). meanwhile, bring chicken stock to a simmer in another pot.

3) add rice to pot and saute briefly. add white wine and simmer until completely reduced/absorbed.

4) gradually start adding chicken stock, about 12 cup at a time, adding more once the last batch is absorbed. stir often.

5) add cauliflower after you've added about half the chicken stock. add the rest of the chicken stock gradually until its all absorbed. add the manchego at the end and stir until you have creamy goodness. add a little s&p and eat that shiz with some toasted baguette or sourdough.

[mmmbeans]

i'm gonna keep this up and try to keep this thread regularly updated.

dinner for tonight: cauliflower, pancetta, and chicken sausage risotto

head of cauliflower

1/4 cup of olive oil

1/4 cup of parmesan

1/4 cup of manchego

fresh rosemary

1/4 lb. pancetta, small cubes

1 chicken sausage - out of casing (approx 0.2 lb)

1 cup arborio rice

one vidalia or spanish onion

three to five cloves of garlic

4 cups of chicken stock (or veg stock)

1/2 cup of dry white wine (sauv blanc is good)

salt and pepper

1) cut up cauliflower into small pieces, toss in half the olive oil, parmesan, and salt and pepper. roast on foil-lined pan for 25 minutes at 425 degrees.

2) saute onion, garlic, pancetta, and sausage in remaining olive oil in a large pot or saucepan (at least 4 quart). meanwhile, bring chicken stock to a simmer in another pot.

3) add rice to pot and saute briefly. add white wine and simmer until completely reduced/absorbed.

4) gradually start adding chicken stock, about 12 cup at a time, adding more once the last batch is absorbed. stir often.

5) add cauliflower after you've added about half the chicken stock. add the rest of the chicken stock gradually until its all absorbed. add the manchego at the end and stir until you have creamy goodness. add a little s&p and eat that shiz with some toasted baguette or sourdough.

dude. i'm inviting myself.

[Doyle]

i'm gonna keep this up and try to keep this thread regularly updated.

dinner for tonight: cauliflower, pancetta, and chicken sausage risotto

head of cauliflower

1/4 cup of olive oil

1/4 cup of parmesan

1/4 cup of manchego

fresh rosemary

1/4 lb. pancetta, small cubes

1 chicken sausage - out of casing (approx 0.2 lb)

1 cup arborio rice

one vidalia or spanish onion

three to five cloves of garlic

4 cups of chicken stock (or veg stock)

1/2 cup of dry white wine (sauv blanc is good)

salt and pepper

1) cut up cauliflower into small pieces, toss in half the olive oil, parmesan, and salt and pepper. roast on foil-lined pan for 25 minutes at 425 degrees.

2) saute onion, garlic, pancetta, and sausage in remaining olive oil in a large pot or saucepan (at least 4 quart). meanwhile, bring chicken stock to a simmer in another pot.

3) add rice to pot and saute briefly. add white wine and simmer until completely reduced/absorbed.

4) gradually start adding chicken stock, about 12 cup at a time, adding more once the last batch is absorbed. stir often.

5) add cauliflower after you've added about half the chicken stock. add the rest of the chicken stock gradually until its all absorbed. add the manchego at the end and stir until you have creamy goodness. add a little s&p and eat that shiz with some toasted baguette or sourdough.

How about instead of me cooking it you just invite me over and I'll try it.

[PanthaSan]

:lol:

[mr beauxjangles]

nom nom

would love to hear some thoughts on brisket and pork butt. i know we have some experienced smokers and bbqers here. i can pull 'em off, but not my area of expertise.

[SorthNarolina]

risotto is weekend food that is not something you want to come home from work and make unless you have a stress free job.

[SorthNarolina]

nom nom

would love to hear some thoughts on brisket and pork butt. i know we have some experienced smokers and bbqers here. i can pull 'em off, but not my area of expertise.

I'd do the butt on the weekend, shred it and store it for the week.

Brisket can be a lot less forgiving. I still can't do a foolproof brisket.

Just follow the basic rules, don't experiment with different ideas until you've established a good base run 2-3 times.

[PanthaSan]

Update:

Mr B's chicken came out excellent! We did the mild but I spiced a few up when MamaSan wasn't looking.

Thank you.

[mr beauxjangles]

risotto is weekend food that is not something you want to come home from work and make unless you have a stress free job.

don't get me wrong, i know what you mean, but this isn't the case for me sometimes. cooking dinner alongside a few quality beers, bottle of wine, or scotch and water is often a nice stress reliever after a long day at work. there are definitely days when i want nothing to do with the kitchen, but there are days when that's the perfect therapy after a rough one.

[Stumpy]

Just to add to the fried chicken tips, I always marinate the chicken overnight in buttermilk and Texas Pete, then bread, egg wash, bread. The most important thing though, IMO is adding paprika to the breading mixture.

Paprika FTW!