From Food Network, Sunny Anderson
Stir until dissolved, add 4-5 lbs chicken, cut into pieces, if chicken is not covered in brine, add water just til covered. Refrigerate one hour.
- 2 cups Apple Cider
- 1/2 cup salt
Whisk together in small bowl:
- 2 eggs
- 2 TB cayenne powder
- 1 tsp ground black pepper
In a large brown paper bag, shake together:
- 1 cup all-purpose flour
- 1/4 cup corn starch
Drain chicken from brine, dip in egg mixture, than in brown bag. Shake bag to coat. take coated chicken out of bag, set on wire rack to rest for 10 minutes. Fry 8-10 minutes for boneless, 15-20 minutes for bone-in, in vegetable shortening at 325, in batches. Don’t overcrowd the pan. Place cooked chicken on rack or paper towel lined plate.
Position a rack in the lower third of the oven and preheat to 350°F. Butter the bottom and sides of 1 (9- by 5- by 3-inch) loaf pan and dust with flour.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a medium bowl, combine the banana, sour cream, and vanilla and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until light and fluffy, about 3 minutes. Add the egg and beat on medium until completely incorporated, about 1 minute. Add the banana mixture and beat for about 30 seconds. Add the flour mixture in 2 batches, and stir on low until just incorporated, about 30 seconds total. Add the nuts or chocolate chips, if desired, and use a rubber spatula to fold them into the batter.
Spoon the batter into the prepared pan and smooth the top. Bake until a wooden toothpick inserted in the center of the loaf emerges clean and when you press gently in the center of the loaf, it springs back without leaving an impression, 45 to 50 minutes. Transfer to a wire rack to let cool for 10 to 15 minutes then gently tap the pan on the countertop to help release the loaf. Place a second rack or a large plate on top of the loaf, invert, and then carefully remove the pan. Use the original rack to invert the loaf again so that it’s right side up then let cool completely before cutting and serving. DO AHEAD: Banana bread can be baked ahead, cooled completely, and kept, wrapped in plastic wrap, up to 2 days, or frozen, wrapped in plastic wrap and foil, up to 3 months.
For a Double Batch:
Recipe From Epicurious by: Flo Braker
Cut 12 Ripe Roma Tomatos in 3rd’s crosswise; then use a chopper.
Squeeze 3 limes, and save the pulp as well.
Cut 6 (or 2-4 really fresh) jalapenos length-wise, remove seeds and chop it up finely.
Chop up 1 bunch of cilantro and 1 white onion.
Press 4 cloves of garlic.
Put all of the above in a large glass bowl, and add:
- 1 1/2 tablespoons salt
- 3 teaspoons of sugar
Let sit for 24 hours before eating.
1 cup flour
1/3 cup parmesan cheese
1/3 cup lemon pepper
Dip fresh trout into egg wash, then roll in flour and fry in vegetable oil, 1/4 inch deep tool golden brown. (350 degrees)
For fish filets thicker than 1/2 inch filet again or finish in oven.
If fry oil gets excess coating in it and the coating turns dark brown, dump all oil and start again.
- 2 oz. bacon- cooked, chopped
- 1/2 cup Gorgonzola-crumbled
- 1/3 cup tomato-finely chopped
- 1/4 tsp. salt
- 1 TB bacon drippings
Mix above in a small bowl, stirring well.
Cut a slit in the side of 4 chicken breasts(boneless, skinless), stuff with roughly 2 TB of mix into each breast. Secure it with toothpicks. Cook chicken in olive oil mixed with salt and pepper, then place in oven. Bake 400 for 8 minutes, let stand for 5 minutes. Pour pan juice over cooked chicken breasts.
Combine 2 cups flour and a pinch of salt in a Food Processor.
Whisk together, slowly pour into food processor until dough firms:
- 6 TB water
- 1 1/2 tablespoons EVOO
- 5 large egg yolks
Knead lightly 5 times on well floured surface. Dust with flour, wrap in plastic, then let stand 30 mins. Pat dough into 3″x 9″ rectangle, 1″ thick. divide into 8 portions. Work with one portion at a time, keeping others covered. Roll out with rolling pin. Cut out circles, then fill with filling and seal edges. Boil three minutes. FILLING RECIPE BELOW
Mix 1 TB butter and 2 TB olive oil in skillet, then add 2 cup mushrooms and 2 cloves garlic-minced.
Mix, then add the mushrooms to:
- 1 tsp salt
- 1 c. ricotta cheese
- 1/2 c. Parmigiana-Reggiano cheese
- 1 egg, slightly beaten
Mix above well.