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Recipes
Honey Fried Chicken
By á-58
Honey dipped fried chicken should be juicy and tender inside, with a crispy, honey-kissed coating
- BRINE
- 1/2 cup salt
- 1/2 cup sugar
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- BATTER
- 1 1/2 cups cornstarch
- 3/4 cup cold water
- 2 teaspoons pepper
- 1 teaspoon salt
- 3 quarts peanut or vegetable oil
- HONEY GLAZE
- 3/4 cup honey
- 2 tablespoons hot sauce
Raisin Water Starter Sourdough Bread
By á-58
To make the fermented raisin water: Day 1 (22 °C): You’ll need some raisins, water, and a teaspoon of sugar
- For the starter :
- Fermented raisin water
- 1 1/4 cups (300 grams) spring water (not chlorinated!)
- 1 tablespoon sugar
- 100 grams chopped raisins
- Raisin water starter sourdough bread
- 2/3 cups (150 grams) fermented raisin water
- 1 cup (150 grams) all-purpose flour
- 1 teaspoon sugar
- For the rest of the ingredients :
- 2/3 cups (150 grams) spring water, warm
- 1 2/3 cups (250 gram)s whole wheat flour
- 2/3 cups (100 grams) bread flour
- 2 teaspoons (10 grams) fine sea salt
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
Italian Chicken Soup with Parmesan Dumplings
By á-58
Passatelli—dumplings served in a light chicken broth—mainly comprise bread crumbs, egg, and Parmesan cheese
- 4 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 1 fennel bulb, 1 tablespoon fronds minced, stalks discarded, bulb halved, cored, and cut into 1/2-inch pieces
- 1 onion, chopped fine
- 2 carrots, peeled and cut into 3/4-inch pieces
- 1/2 cup dry white wine
- 8 cups low-sodium chicken broth
- 1 Parmesan cheese rind, plus 3 ounces Parmesan, shredded (1 cup)
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 2 large egg whites
- 1/4 teaspoon grated lemon zest
- Pinch ground nutmeg
- 1/2 small head escarole (6 ounces), trimmed and cut into 1/2-inch pieces
Roast Pork Shoulder Caribbean-Style
By á-58
This season, wow your guests with tender, juicy pork! Made with onions, garlic and a dash of citrus, this zesty Car...
- 4-5 pound bone-in pork shoulder
- 1 medium onion, thickly sliced
- 1 head garlic, peeled
- 2 tablespoons oregano
- 2 teaspoons cumin seeds
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 tablespoon lard, OR oil
- Zest and juice of 1 orange grated
- Zest and juice of 1 lemon grated
- Juice of 1 bitter orange
Homemade Corn Dogs
By á-58
To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups buttermilk
- 4 large eggs, lightly beaten
- 8 hot dogs
- 3 quarts peanut or vegetable oil
Homemade Whole Grain Pancake Mix
By á-58
*Don't have buttermilk on hand? Here are some substitutions: Buttermilk powder: Add 1/4 cup buttermilk powder to ...
- Mix
- 3 1/2 cups old-fashioned or rolled oats
- 4 cups King Arthur White Whole Wheat Flour
- 1 cup King Arthur Unbleached All-Purpose Flour or Organic All-Purpose Flour
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
- Pancakes
- 1 cup homemade mix
- 1 cup buttermilk*
- 1 large egg
Creamed Chipped Beef on Toast
By á-58
Melt the butter in a saucepan over medium heat
- 4 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 4 tablespoons all-purpose flour
- 1 teaspoon dry mustard
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups half-n-half
- 1 1/2 cups whole milk
- 1 cup reserved corned beef cooking liquid
- 2 cups chopped cooked corned beef
- Pinch nutmeg
- Pepper
- 6 slices hearty white sandwich bread, toasted
- 3 tablespoons minced fresh chives
Roasted Beets, Turnips, and Carrots
By á-58
Preheat an oven to 400°F
- 3 red beets, peeled and cut into wedges
- 3 turnips, peeled, if desired, and cut into wedges
- 3 carrots peeled, cut into 1-inch chunks
- 4 Tbsp butter, melted
- 2 Tbsp chopped fresh sage
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp balsamic vinegar
Asian-Style Braised Pork Belly
By á-58
Place each portion of pork belly in a 1-gallon re-sealable plastic bag
- 2 (2 1/2 pounds each) slabs pork belly
- 2 cups fresh squeezed orange juice
- 1 cup soy sauce
- 1 cup light brown sugar
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup fresh squeezed lime juice
- 1/3 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup minced green onion bottoms (white part only)
- 1/4 cup sambal oelek
- 4 cups chicken stock
- 12 ounces frisee lettuce, cleaned, rinsed and spun dry
- 1/3 cup rice wine vinegar
- Salt and freshly ground black pepper
Butternut Squash Soup
By á-58
Recipe courtesy Claire Robinson, 2010
- 1 (3-pound) butternut squash
- Extra-virgin olive oil, for roasting, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, chopped
- 1 quart low-sodium chicken stock
- 2 teaspoons curry powder (mild or spicy)