Saturday, December 11, 2010

Pecan Pie

2 eggs
1 cup light corn syrup
1/4 cup sugar
2 Tbsp flour
1/4 tsp salt
1 tsp vanilla
1 1/2 cup pecans halves

Mix. Bake. Eat.

Saturday, September 11, 2010

Honey Cinnamon Fried Chicken

As with most of my recipes, I don't really measure, I just eyball it.  Make your best guess on the right quantities to use.

chicken pieces (your choice)

red pepper

heavy cream

1-2 sticks butter
red pepper flakes

In large cast iron skillet, add enough oil to cover the chicken half way (1-2 inches). Heat on med-high until it sizzles when you drop a bit of flour in.

Mix dry ingredients in large bowl.  Mix wet ingredients in large bowl.  Dredge chicken in dry, then wet then dry.  This will make a nice crunchy outside when fried.  For less crunch dredge in wet then dry.  Add chicken to skillet.  Cook until golden brown.  Flip as needed.  If frying multiple batches, remove large solids from oil to prevent burning.  Remove and rest on paper towels to remove excess oil.  You will want to let the chicken rest until mostly dry and crispy.  This lets the glaze work best.

Melt butter and honey.  Add pepper and cinnamon.  Generously coat chicken with glaze.  Reserve some glaze for dipping.

This image is from Food  Network.  I didn't get any pics when I made this recipe.

Consider serving with Popeyes Buttermilk Biscuits.

Monday, August 30, 2010

Redfish Fish on the Half Shell

I was in New Orleans earlier this year and ate at Couchon (pig)  I ordered their Oven Roasted Gulf Fish - Fisherman Style.  Fisherman style is a filet with the skin and scales still on.  It was cooked very simple with just salt and light seasoning on it.  It was the most moist redfish I've ever eaten.  It just flaked away.  Keeping the skin and scales on really made a difference.  The other day, picked up Field and Stream magazine and found this article with this recipe listed by the owner of Couchon.  I haven't made it yet, but I know it's worth catching a few fish to try it our. I thought I would share it with you:

Six 7-oz. fillets of redfish (or other fish), skin and scales on, with pin bones removed
1/4 tsp. kosher salt for each fillet
Scant 1/4 tsp. black pepper for each fillet
Scant 1/4 tsp. crushed red chili flakes for each fillet
1/2 cup extra-virgin olive oil
1 Tbsp. coarse sea salt
1/2 cup chopped Italian parsley
Two large lemons

1. Rinse the fish fillets and pat dry with paper towels. Place them on a baking sheet and season each with the salt, pepper, and chili flakes. Drizzle half of the olive oil over the fish. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill.
2. Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale-side down on the hot grill and do not move. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.)
3. Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice (through a small strainer or cheesecloth) evenly over the fish. Serves 6

Monday, July 26, 2010

4 Cheese Macaroni (really egg noodles)

16 oz bag of pasta (egg noodles or macaroni)
8 oz block sharp cheddar cheese - shredded (start with the block and shred at home instead of pre-shredded)
8 oz block medium cheddar cheese - shredded (save 6 oz on the side for topping)
10 oz total Romano, Parmesean and Asiago (I jost used 2 5ox containers of 3 cheese blend)
1/4 stick butter
1/2 c heavy cream - whipped (I don't know if it helped any, but I whipped it to make the it fluffier)
1 egg

Boil Pasta until aldente then drain. In large mixing bowl, combine hot pasta, butter, and cheeses (exclude 6oz topping cheese).  Mix with hands (just works better).  When well mixed add cream and egg.  Mix until well incorporated.  Spead in 9x13 baking dish.  Top with remianing cheese.  Bake for 30 mins @ 350 or until top is slightly crispy on the edges.  Serve hot.

Serves a lot.

Saturday, January 30, 2010

Chicken Tortilla Soup

Tonight, I was hungry and decided to look through through the cabinets. I've never seen a chicken tortilla soup recipe, but I've eaten a few bowls.  Here's my the way, I didn't measure, so just use your skill.  All ingredients are chopped however you want.

Chicken Tortilla Soup
Adam Gross Original

olive oil
green bell pepper
chicken pieces
flour - about 3-4 tablespoons
chicken stock or broth
rotel tomatoes
cilantro - dry or fresh
chili powder
corn tortilla strips - toasted

I think that's about all the ingredients I put, though if I had them, I would have put corn and maybe black beans.  Also, instead or rotel, you can add a few fresh tomatoes and green chilis.

In a stock pot, saute vegetables in olive oil.  Once wilted, add chicken and lightly brown.  Add flour and stir. Add everything else except tortilla strips. You can add water or chicken stock to make desired quantity. Simmer on med-high heat until thickened...

(Update: At this point I need to interject.  I had some soup left over and ate some last night.  Turns out, you shouldn't put the tortilla strips in until you serve it.)

...then add tortilla strips.  Simmer 5 minutes.  Serve.  Top with crispy tortilla strips, cheese and sour cream(optional).  I didn't have avocado, but that would be great on top also.  Oh, fresh lime on top would have been great too.  Maybe next time.