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Cider Brined Fried Chicken

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.

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Rosemary-Brined, Buttermilk Fried Chicken



  • 1 small onion, thinly sliced
  • 4 garlic cloves, smashed with the flat side of a knife
  • 1 teaspoon olive oil
  • Kosher salt
  • 5 or 6 branches rosemary, each 4 to 5 inches/10 to 12 centimeters long
  • 4 1/2 cups water
  • 1 lemon, quartered
  • 8 boneless, skinless chicken breasts, flattened
  • 3 cups all-purpose/plain flour
  • 3 tablespoons freshly ground black pepper
  • 2 tablespoons paprika
  • 2 tablespoons fine sea salt
  • 2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 cupss buttermilk
  • Oil for deep-frying


Make the brine:
In a medium saucepan over medium-high heat, sauté the onion and garlic in the oil until translucent, 3 to 4 minutes. Add 3 tablespoons salt after the onion and garlic have cooked for 30 seconds or so. Add the rosemary and cook to heat it, 30 seconds or so. Add the water and lemon, squeezing the juice from the wedges into the water and removing any seeds. Bring the water to a simmer, stirring to dissolve the salt. Remove from the heat and allow the brine to cool. Refrigerate until chilled.

Place all the chicken pieces in a large, sturdy plastic bag. Set the bag in a large bowl for support. Pour the cooled brine and aromatics into the bag. Seal the bag so that you remove as much air as possible and the chicken is submerged in the brine. Refrigerate for 8 to 24 hours, agitating the bag occasionally to redistribute the brine and the chicken.

Remove the chicken from the brine, rinse under cold water, pat dry, and set on a rack or on paper towels. The chicken can be refrigerated for up to 3 days before you cook it, or it can be cooked immediately. Ideally, it should be refrigerated, uncovered, for a day to dry out the skin, but usually I can’t wait to start cooking it.

Combine the flour, black pepper, paprika, sea salt, cayenne, and baking powder in a bowl. Whisk to distribute the ingredients. Divide this mixture between two bowls. Pour the buttermilk into a third bowl. Set a rack on a baking sheet/tray. Dredge the chicken in the flour, shake off the excess, and set the dusted pieces on the rack. Dip the pieces in the buttermilk, then dredge them aggressively in the second bowl of flour and return them to the rack.

Heat oil in a pan for deep-frying to 350°F. Add as many chicken pieces as you can without crowding the pan. Cook the chicken, turning the pieces occasionally, until they are cooked through, 12 to 15 minutes depending on their size. Remove to a clean rack and allow them to rest for 5 to 10 minutes before serving. In a deep fryer, cook the boneless skinless breasts for 8 minutes, do not over crowd the fryer.

I have modified the Recipe from Epicurious. From Ruhlman’s Twenty by Michael Ruhlman. Text copyright © 2011 by Michael Ruhlman; photographs copyright © 2011 by Donna Turner Ruhlman. Published by Chronicle Books LLC

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The Best Banana Bread!

    • 1 2/3 cups all-purpose flour, plus additional flour for dusting pan
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup mashed ripe banana (about 2 large or 3 medium bananas)
    • 3 tablespoons sour cream
    • 1 teaspoon pure vanilla extract
    • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
    • 1 cup sugar
    • 1 large egg, at room temperature

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:

  • 3 1/3 cups all-purpose flour, plus additional flour for dusting pan
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup mashed ripe banana (about 4 large or 6 medium bananas)
  • 6 tablespoons sour cream
  • 2 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus additional butter for greasing pan
  • 2 cup sugar
  • 2 large egg, at room temperature

Recipe From Epicurious by: Flo Braker

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The Salsa

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.


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Uncle Matt’s Fish Fry


1 cup flour
1/3 cup parmesan cheese
1/3 cup lemon pepper

1 egg
Splash milk

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.

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Gorgonzola Stuffed Chicken Breast

  • 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.




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Mushroom Tortellini

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.


Melt 1