KFC Fried Chicken.. Original Recipe

Prep Time: 15 minutes

Cook Time: ten minutes

Total Time: 25 minutes

Ingredients:

one egg, beaten
one cup buttermilk
 3-pound chicken, cut in to 6 pieces
one cup all-purpose flour
one teaspoon ground oregano
one teaspoon chili powder
one teaspoon dried sage
one teaspoon dried basil
one teaspoon dried marjoram
one teaspoon pepper
two teaspoons salt
two Tablespoons paprika
one Tablespoon onion salt
one teaspoon garlic powder
two Tablespoons Accent (MSG seasoning)
one can lard (or 3-pound can Crisco), to cover chicken in fryer (see Secret Recipe Tips below)

Preparation:


Merge the egg & buttermilk in a immense bowl. Soak the chicken pieces in the mixture.

Add the flour to a separate bowl & fold in all the herbs & spices. Roll the chicken in the seasoned flour until covered.

Add the lard to a pressure fryer & heat to 365 F. Be definite to follow the manufacturer's directions for your pressure fryer.

Use a utensil to lower four pieces of the chicken in to the hot oil, & lock the lid in place. Be cautious not to burn yourself with the hot oil.


Permit to fry for 8 to ten minutes, until the chicken is golden brown & thoroughly cooked.

One time the pieces are cooked, release the pressure according to the manufacturer's directions & remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining two pieces of chicken.

Yield: 6 pieces

Rich Breakfast Sandwiches....

Ingredients:

two English Muffins
two pieces bacon
two sizable eggs
kosher salt and pepper to taste
two slices American cheese

Preparation:

Heat a medium skillet over medium-high heat. Add bacon, being cautious to step back, because the bacon might splatter. Cook until crisp, turning one time.

Split English muffins in half and toast.

Crack eggs in a medium bowl and whisk. Add salt and pepper. Pour eggs in to the pan on the stove and gently scramble, until eggs are set. Remove from heat.

Remove bacon to paper towels to drain. Keep pan on medium heat.

Place the bottom half of each English muffin on plates. Divide the egg mixture between the English muffin halves. Place a slice of cheese as well as a slice of bacon on top. Top with other English muffin half.

Nutty Chicken Biryiani

Prep Time: twenty minutes

Cook Time: 45 minutes

Total Time: one hour, five minutes

Ingredients:

one (3-pound) chicken, quartered
2-1/2 cups chicken stock
one green serrano (medium-hot) chile, seeded & chopped
three inches fresh ginger, peeled & sliced
two cinnamon sticks, crushed
1/2 teaspoon sea-salt flakes
two onions
6 Tablespoons ghee (clarified butter)
1-1/4 cups basmati rice
twenty green cardamom pods
6 whole cloves
1/4 cup blanched almonds
1/4 cup shelled pistachios, blanched & skinned
1/2 cup dried mango pieces, raisins or sultanas
one teaspoon coriander seeds, crushed
one teaspoon cumin seeds, crushed
four garlic cloves, chopped
one teaspoon saffron powder or two pinches saffron threads, crushed
Fresh cilantro leaves, chopped

Preparation:

Place chicken, stock, chile, ginger, cinnamon, & salt in a large, heavy saucepan or flameproof casserole. Bring to a boil, cover, reduce heat, & simmer 30 minutes or until tender. Remove chicken to a plate & set aside.

Pour cooking liquid in to a measuring cup & add water if necessary to make 2-1/2 cups.

Quarter onions, then separate in to petal-like layers. Add ghee to saucepan & heat until melted. Add onion & fry until golden. Remove with a slotted spoon & set aside on a little plate.

Add rice, cardamom pods, & cloves to pan; stir-fry two minutes or until rice is browned slightly.

Return chicken to pan; add almonds, pistachios, mango, coriander, cumin, & garlic. Sprinkle saffron in to mixture & cook two minutes.

Return stock & onions to pan, bring to a boil, reduce to a simmer, cover, & cook, undisturbed, 12 to 15 minutes. Rice ought to be tender & the liquid absorbed. Sprinkle cilantro on top.

Note: Though it is usual to remove the skin when cooking chicken in the Indian way, in the event you leave it on, the flavor will be richer & even more appetizing.

Yield: four servings

Potato Minced With Lobster Mixed Souce

Cook Time: 40 minutes

Prep Time: 25 minutes

Total Time: one hour, five minutes

Ingredients:

one cooked lobster, about one pound
6 medium potatoes, about 1-1/2 pounds
6 Tablespoons butter
one cup chopped green onion, white and green parts
Salt, pepper
1/2 cup cream, heated

Preparation:

Either buy a cooked lobster at a supermarket that offers cooking at no charge or boil the lobster in water to cover for ten minutes. Chilled. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for twenty minutes, or until soft. When done, remove from heat but do not drain.

Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out 1/2 cup. Freeze remaining broth to make use of later.

Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place whole lobster shell in a 3-quart saucepan. Add three cups of chilled water and bring to a boil. Cover and simmer ten minutes.

Dice lobster meat fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Saute for three minutes to flavor the butter. Set aside.

Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the 1/2 cup lobster broth, salt and pepper. Mash by hand with a potato masher until smooth. Add of the cream to produce a fluffy texture, mashing until smooth. Taste mashed potatoes and add more salt and pepper if necessary. Add the butter, lobster, and onions. Mix thoroughly.

Yield: 8 servings

Cheesy Colorful Shrimp Spread...

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

one (8-ounce) package cream cheese, at room temperature
one teaspoon fresh dill weed, chopped
one (12-ounce) bottle cocktail sauce
1/4 pound small frozen cooked salad shrimp, thawed and patted dry
two cups (8 ounces) shredded mozzarella cheese
1/2 cup diced green pepper
1/2 cup diced roasted sweet red peppers
1/4 cup chopped fresh chives

Preparation:

Beat cream cheese until smooth. Stir in dill weed. Spread on a 12-inch round serving platter to within two inches of edge.

Merge coctail sauce and shrimp. Carefully spread in an even layer over the cream cheese, taking care not to dislodge the bottom layer.

Sprinkle with mozzarella cheese, green pepper, and roasted red peppers. Top with chives and serve with an assortment of cocktail crackers.

Spread may be made a day in advance and refrigerated. Let come to room temperature before serving.

Yield: about 12 servings

Chili Chicken Meatball Soup

Cook Time: 15 minutes

Prep Time: 30 minutes

Total Time: 45 minutes

Ingredients:

1-1/2 pounds ground chicken
one Tablespoon chopped fresh oregano or one teaspoon dried oregano crushed between hands
one Tablespoon chopped fresh cilantro
two Tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese (not canned)
1/2 sweet onion, finely minced (about one cup), divided use
four medium cloves garlic, finely minced, divided use
two teaspoons anchovy paste or two anchovy filets, finely minced (see Note)
one Tablespoon Dijon mustard
one egg, slightly beaten
two Tablespoons heavy cream
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
one teaspoon kosher salt
Freshly ground black pepper to taste
1/2 cup finely-crushed tortilla chips
two teaspoons olive oil
1/2 cup white wine
three cans (14 ounces each) chicken broth, or homemade
one teaspoon chili powder (or more to taste)
1/2 teaspoon ground cumin
one teaspoon dried oregano, crushed between hands
Salt & freshly ground black pepper to taste
one can (14.5 ounces) diced tomatoes, with liquid
two tiny cans (four.5 ounces) chopped mild green chiles, with liquid
one can (14.5 ounces) tiny white beans, with liquid
one can (14.5 ounces) pinto beans, with liquid
one cup frozen corn kernels
Hot sauce to taste
Tortilla chips & fresh cilantro for garnish

Preparation:

In a giant bowl, merge ground chicken, oregano, cilantro, parsley, Parmesan cheese, half of the sweet onion, half of the garlic, anchovy paste, Dijon mustard, egg, heavy cream, chili powder, cumin, salt, pepper, & crushed tortilla chips. Mix gently together with your hands, being cautious not to overwork the meat. Form in to 1-inch meatballs & set aside.

Gently drop chicken meatballs in to simmering liquid. Cook over medium heat for five minutes, stirring occasionally. Stir in diced tomatoes, chiles, white beans, pinto beans, corn, & hot sauce to taste. Return to a simmer & cook for an additional five minutes.

Heat a giant heavy stock-pot over medium heat. Add olive oil, remaining onion, & remaining garlic. Gently saute until onions are translucent. Add white wine & cook one minute, stirring often. Add chicken broth, chili powder, cumin, oregano, salt, & pepper. Bring to a low boil.

Garnish Chicken Meatball Chili Soup with crushed tortilla chips & fresh cilantro. Serve with tortilla chips around the outside of the bowl.

Yield: 6 to 8 servings

Note: do not omit the anchovies. You won't taste them at all, but they give an brilliant flavor boost to otherwise bland ground chicken.

Tostada Bites... !!!

Cook Time: five minutes

Prep Time: twenty minutes

Total Time: 25 minutes

Ingredients:

1-1/2 cups cooked black beans
one huge clove garlic, minced
two ripe plum tomatoes, seeded & cut in to 1/2-inch dice
Finely grated zest of one lime
three tablespoons fresh lime juice, divided use
three tablespoons chopped fresh cilantro leaves
two dashes Tabasco sauce
1/2 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cumin
Pinch of ground cinnamon
Salt & coarsely ground black pepper, to taste
one ripe avocado, preferably Hass, pitted & peeled
one tablespoon sour cream
30 little round tortilla chips
3/4 cup grated Monterey Jack cheese with jalapenos
three pale romaine lettuce leaves, thinly shredded

Preparation:

Mash the black beans to a coarse consistency with a spoon. Combine mashed black beans with garlic, tomatoes, lime zest, two tablespoons of the lime juice, one tablespoon of the cilantro, Tabasco sauce, cocoa powder, cumin, cinnamon, salt, & pepper, mixing thoroughly. 

Place avocado in a separate bowl & mash with one tablespoon lime juice & sour cream. Add salt to taste.

To serve tostada bites at room temperature, top each tortilla chip with one tablespoon bean mix, 1/4 teaspoon of the avocado mix, grated cheese, shredded lettuce, & a sprinkle of chopped cilantro.

To serve the tostada bites hot, top each tortilla chip with bean mix & cheese. Arrange on a baking sheet & place in to a preheated 350-degree F. oven for about five minutes. Remove to a serving tray & top with avocado mix, lettuce, & cilantro.

Yield: about 30 appetizers