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Recipes
Dry Chicken Rub
By FoodLady
An easy, yet flavorful dry rub that adds great taste to this smoked chicken recipe
- 2 tablespoons onion powder
- 1 tablespoon white sugar
- 1 tablespoon paprika
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon crushed oregano
- 1 teaspoon black pepper
- 1/2 teaspoon powdered cayenne pepper
Smoked Citrus Chicken
By FoodLady
Smoked chicken! Mmmm! The smoke and the citrus sauce in this recipe compliment each other very well
- 5 5 5 pounds chicken breasts or thighs
- 3 3 3 qts water
- 1 1 1 qt orange juice
- 5 5 5 oz kosher salt *
- 1 1 1 Tsp white pepper
- 1 1 1 cup orange marmalade
- 1/2 1/2 1/2 cup orange juice
- 2 2 2 Tbs lime juice
- 2 2 2 Tbs lemon juice
- 2 2 2 Tbs honey
- 2 2 57, Tbs favorite sauce (Heinz 57, Teryaki, etc.)
- 1/2 1/2 1/2 Tsp salt
- 1/2 1/2 1/2 Tsp black pepper
Quick Smoke Whole Chicken
By FoodLady
Smoke chicken at 275 degrees and it will cook quicker and the skin will get crispy and browned, adding another laye...
- Whole Chicken
- Seasonings
- Brine Solution
Eliopsomo: Olive Bread
By FoodLady
Preparation: Dissolve the yeast in warm water
- 6 3/4 ounces (200 ml) of warm water
- 1 package dry yeast (2 1/4 teaspoons)
- 3 1/4 cups of all-purpose flour
- 1 teaspoon of sea salt
- 2 teaspoons of sugar
- 4 teaspoons of olive oil
- 5 1/3 ounces, 150 gr of coarsely chopped Greek olives
- additional flour
Smoked Chicken
By FoodLady
Whole chickens or halved halved, brined and seasoned with a special chicken dry rub before going into the smoker
- Non-Iodized Salt:
- Chicken cut into Halves (breast, thigh, leg)
- OR
- 3-4 Game Hens
- Brine Solution: Brine recipes contain salt, sugar, and flavorings. And good brine recipes strike a balance between these three components, so that no single taste or flavor is overpowering in the smoked meat.
- Canning Salt - Kosher Salt - Sea Salt
- White Sugar or Brown Sugar
- Optional Vinegar
- Optional Spices
- Rinse a whole chicken. Trim off excess skin and fat. Soak the chicken in a simple brine for 4 hours:
- 2 quarts cold water
- 1/3 cup non-iodized salt
- 1/4 cup sugar
Yeast Batter
By FoodLady
This batter is ideal for your next fish fry
- YEAST BATTER:
- 1/4 1/4 1/4 ounce sachet easy-blend dried yeast (2 1/4 teaspoon dry yeast)
- Pinch Pinch baking soda
- Pinch Pinch salt
- Pinch Pinch sugar
- 3/4 3/4 3/4 cup (3 ounces) all purpose flour
- 1/4 1/4 flour with corn meal or panko crumbs)
- 1/2 1/2 1/2 cup (4 fluid ounces) warm water
- 1/4 1/4 1/4 cup (2 fluid ounces) warm milk
- (Substitute beer for liquid)
Smoking Chicken - Tips
By FoodLady
Poultry Smoking Tips Before you start smoking, here’s a few "secrets" that will help you create the best smoked...
- Game Hens
- Young Organic Chickens
- Cut Up Chicken Pieces
- Brine Solutions
- Marinades
- Glazes
Traditional English Fried Fish
By FoodLady
Yeast batter works particularly well with fried fish, as it stays crisp to the last bite
- Yeast Batter:
- 1 1/2 lbs firm white fish fillets, e.g., cod or haddock
- Salt and pepper
- All purpose flour, for coating
- (Substitute 1/2 corn meal)
- 1 cup yeast batter (below)
- Oil for deep frying
- Lemon to garnish
- 1/4 oz sachet of easy-blend dried yeast (0.25 oz. = 2 1/4 teaspoon dry yeast
- Pinch baking soda
- Pinch salt
- Pinch of sugar
- 3/4 cup (3oz) all purpose flour
- 1/2 cup (4 fluid oz) warm water
- 1/4 cup (2 fluid oz) warm milk
- Sprinkle the yeast and sugar over the flour in a bowl. Stir until well blended. Pour in the water and milk and stir to make a smooth batter. Cover and leave to stand 1 hour until frothy. Stir before dipping fish pieces into batter to release gas.
Basic Brine Solution
By FoodLady
Brining is a popular method for improving the flavor and moisture content of lean meats like chicken, turkey, pork ...
- Chicken Brine Recipe:
- Mixing Brine Solution:
- 1 1 1 . To each gallon add three-quarters cup of salt
- 2 2 1/4 . Optional – 1/4 cup of sugar (white or brown...your choice)
- 3 3 1/4 . Optional - 1/4 cup of vinegar or beer
- 4 4 4 . Optional - Two tablespoons of paprika, and one tablespoon of ground black pepper. Be sure that the salt and sugar is dissolved completely before mixing in the paprika and pepper.
- 5 5 3-4 . Soak whole chicken in the brine overnight OR brine chicken halves or pieces 3-4 hours.
- to to brining chicken in the refrigerator to prevent spoilage. After brining, pat the chicken dry to make ready for oiling or dry rub.
Braising with a French Oven
By FoodLady
Braising is a good cooking method for tough cuts of steak because it makes the meat tender and juicy
- Beef
- Pork
- Chicken
- Steak
- Vegetables