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Recipes
Belgrade Gardens Chicken
By mdyess
Barberton Chicken Recipe 2 frying chickens cut up Flour Salt, pepper 2 eggs, beaten Unseasoned, dr...
- Barberton Chicken Recipe
- 2 frying chickens cut up
- Flour
- Salt, pepper
- 2 eggs, beaten
- Unseasoned, dry bread crumbs
- Lard (about 4 lbs.)
- Directions
- Cut Chicken breasts in half lengthwise:separate thighs from legs.
- The chicken pieces should be all about the same size, for even cooking.
- Combine flour, salt and pepper. Roll chicken pieces in flour and shake
- off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs
- into chicken; gently shake off excess.
- Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees.
- Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken
- warm while frying remaining batches.
- Barberton Hot Sauce Recipe
- 2 onions, chopped
- 1 fresh hot pepper, sliced
- 2 tbsp. butter
- paprika (to taste...?)
- 2 one-pound cans stewed tomatoes
- 1/2 cup uncooked, long-grain rice
- salt & pepper
- Directions
- Brown onions and pepper in butter. Add paprika to taste. Process
- tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper
- to onion mixture. Cover and cook until rice is tender, about 45
- minutes, adding additional water if necessary. Remove pepper slices
- before serving.
- Barberton Cole Slaw Recipe
- 1 small head cabbage, about 1 1/4 lbs.
- 3/4 cup vinegar
- 1/2 cup oil
- 1/3 cup plus 1 tbsp. sugar
- salt to taste
- Directions
- Shred cabbage. You should have about eight cups. Combine vinegar, oil
- and sugar and whisk until sugar has dissolved. Pour dressing over cabbage
- and season with salt. Toss well. Cover and refrigerate for at least two
- hours, stirring occasionally.
Baked Gulf Oysters and Shrimp with Garlic, Lemon Butter, and Crabmeat
By mdyess
Directions In a small bowl combine the butter with the garlic, shallots, 1 tablespoon of the parsley, salt, pepper...
- Ingredients
- 1 stick unsalted butter, softened at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon freshly minced parsley leaves, plus more for garnishing
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Essence, to taste, recipe follows
- 1 pint shucked raw oysters, drained well and patted dry on paper towels
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 pound crabmeat, picked over for shells and cartilage
- 1/3 cup fine dry bread crumbs
- 1/3 cup finely grated Parmesan
- 1 tablespoon olive oil
- Lemon wedges, for serving
Crispy Blue Cheese Potatoes
By mdyess
• Tos potato wedges with olive oil
- Ingredients
- 1 pound of red potatoes, cut into wedges
- 1 TB olive oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 c. blue cheese crumbles
- 8 oz bacon, crisply cooked, chopped
- 1/2 c. shredded cheddar cheese
Indian-Spiced Pork in Tomato
By mdyess
Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or until fragrant, stirring often
- 1 teaspoon ground red pepper
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black peppercorns
- 2 cups chopped onion (1 medium)
- 3 tablespoons white vinegar
- 1 tablespoon finely chopped fresh ginger
- 2 teaspoons sugar
- 6 garlic cloves, crushed
- 2 pounds boneless pork loin, trimmed and cut into l/2-inch cubes
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 4 cups (1 1/2 pounds) baking potato, cut into 1/2-inch cubes
- 3/4 teaspoon salt
- 1 (28-ounce) can diced tomatoes, undrained
- Chopped fresh cilantro (optional)
Lebanese Cabbage Salad
By mdyess
Toss together
- 1 lb. green cabbage (1/2 medium head)
- 2 ripe large plum tomatoes, seeded and chopped
- 1/3 cup finely-chopped flat-leaf parsley
- 4 tbs. fresh mint, finely chopped
- 1/3 cup diced scallions, white and green parts
- 1 Tbsp. fresh lemon juice
- 1 tsp. minced garlic
- 1/2 tsp. salt
- 1 Tbsp. extra-virgin olive oil
- Freshly-ground black pepper
Moroccan Braised Veal Shank
By mdyess
Preheat oven to 3500• To prepare spice rub, combine first 6 ingredients in a small bowl
- SPICE RUB:
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 4 (16-ounce) veal shanks
- REMAINING INGREDIENTS:
- 1 tablespoon olive oil
- 3 cups chopped onion
- 3/4 cup chopped celery
- 3/4 cup diced carrot
- 2 tablespoons chopped garlic cloves
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 3 cups fat-free, less-sodium chicken broth
- 1 cup dry white wine
- 3 tablespoons fresh lemon juice
- 2 tablespoons tomato paste
- 3 cups (1/2-inch) cubed peeled butternut squash or sweet potato
- 4 carrots, cut into 1-inch-thick pieces (about 8 ounces)
- 1 cup drained canned chickpeas (garbanzo beans)
- 4 cu ps hot cooked couscous
- 4 teaspoons chopped fresh mint (optional)
Belgian Fries with Sauce Andalouse
By mdyess
Yield: Makes 4 to 6 servings Active Time: 1 hr Total Time: 1 1/2 hr For sauce 1 cup mayonnaise 2 tablespoon...
- Make sauce:
- 4 to 6 to 6 servings
- 1 Time: 1 hr
- 1 1/2 1 1/2 hr
- For sauce
- 1 1 1 cup mayonnaise
- 2 2 2 tablespoons tomato paste
- 2 2 2 tablespoons finely chopped onion
- 1 1 1 tablespoon finely chopped green bell pepper
- 1 1 1 tablespoon finely chopped red bell pepper
- 1 1 1 tbs chopped basil
- 1 1 1 tablespoon fresh lemon juice
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 tsp cayenne
- Dash Dash of tobasco
- Dash Dash of Worchestershire
- For fries
- 4 to 6 4 to 6 6 cups vegetable oil for deep-frying
- 3 3 6) lb russet (baking) potatoes (5 or 6)
- Special equipment: a deep-fat thermometer
- 1 to to to ingredients and chill, covered, at least 1 hour to allow flavors to develop. Bring to room temperature before serving.
- Make fries:
- 2 5- to 6-quart 300°F. slowly in a 5- to 6-quart heavy pot over moderately low heat until thermometer registers 300°F.
- Cooks' notes:
- to 1 to chilled up to 1 day. Bring to room temperature before serving.
- 6 can be cut, but not fried, 6 hours ahead and kept submerged in bowl of cold water.
- to 2 stand at room temperature between first and second frying up to 2 hours.