Thursday, September 24, 2015
Tuesday, September 22, 2015
Fill a pot with oil up to about 3 inches, heat it on medium high heat. Season some boneless chicken breasts with salt, pepper, and paprika then deep fry them for about 7 minutes submerged in oil, take out and set aside. In a large bowl mix together some eggs, baking powder, flour, garlic powder, onion powder, salt, pepper, oregano, chili powder, and milk. Cut your chicken into very small pieces them mix together very well with your flour mixture. Form them into small balls by hand. Then deep fry them in the same pot of oil for about 5 minutes or until golden brown. They go great with a side of honey mustared, or bbq sauce.
Wednesday, September 16, 2015
Season your boneless, skinless chicken thighs with salt and pepper. Heat a pan on medium high heat and add some oil. Cook your chicken for about 5 minutes on both sides or until there is no pink inside. Remove from pan and set aside. In a large pot add lots of butter, chicken stock, chopped onions, diced carrots, and corn. Heat your pot on medium high heat and cook your vegetables for about 7 minutes, stirring occasionally. Season with salt and pepper. Add some flour, turn your heat down to a simmer and continue cooking while stirring for another 4 minutes. Dice your chicken and add it to the pot along with some heavy cream, continue to cook on simmer for another minute while stirring. Pour your soup into bowls, garnish with some fresh parsley and enjoy!
Tuesday, September 15, 2015
To clean you soft shell crabs rip off the flap on the belly, then rip out the gray gills on each side of the belly by partially lifting up but not removing the shell. Put enough oil in a large pot for deep frying, heat until hot. In the meantime; on a large plate mix together some flour, pepper, old bay seasoning, and paprika. Coat both sides of your crabs with this flour mixture, shake off the excess then deep fry your crabs for about 4 minutes. Remove from pot, place on some paper towels to soak up the excess oil then enjoy!
Friday, September 11, 2015
Start by making your buttermilk marinade. Mix together in a large bowl buttermilk, chili powder, thyme, salt and pepper. Place your chicken in the mixture making sure it is fully submerged. Cover and marinate in the fridge for about 3 hours. Place your marinated chicken on a wire rack to drain for about 30 minutes. Mix together some flour, cornmeal, salt, pepper, and mustard powder on a large plate. Cover your chicken with your flour mixture on both sides then shake off the excess. In a large pot add some oil and heat on medium high heat until hot. Slowly place your chicken in your pot and deep fry for about 10-12 minutes until golden brown. Remove, drain excess oil on a few paper towels garnish with some thyme sprigs and enjoy!
Monday, September 7, 2015
Dice some bread and put it in a bowl with some milk to soak for a few minutes. In a large bowl mix together some minced garlic, chopped onions, your milk soaked bread, oregano, thyme, salt, pepper, parsley, eggs, soy sauce, and ground turkey meat. Preheat your oven to 400 degrees. Form your turkey meat mixture into a loaf. In a small bowl mix together some ketchup and molasses and spread half of it on top of your meatloaf. Bake in the oven for about 1 hour but 10 minutes before it's done spread the rest of the ketchup & molasses mixture on top. Enjoy!
Saturday, September 5, 2015
In a bowl mix together some olive oil, chopped mint, fresh minced garlic, salt, and pepper. Cut slits into your leg of lamb and stuff it with rosemary sprigs and bay leaves all around the lamb. Coat you lamb with your olive oil mixture, place in a large baking pan cover it and let it marinate in the fridge for about 5 hours. Preheat your oven to 350 degrees and bake your leg of lamb until it reaches an internal temperature of about 140 degrees F on a meat thermometer. 15 minutes before it is done add a cup of white wine to the pan and with a wooden spoon scrape up the brown bits at the bottom of the pan. After the wine has reduced for about 5 minutes start basting your lamb by pouring the saucy brown bits at the bottom of the pan over top of the lamb with a spoon. Right before your lamb is done turn it once and baste the other side. When done remove from oven and let it rest for about 10 minutes then slice and serve. Enjoy!
Thursday, September 3, 2015
Start by filling a frying pan with oil up about 2 inches. In a bowl mix together some flour, cornmeal, paprika, mustard powder, fennel, salt and pepper. Coat your catfish on both sides in this mixture, let is sit for about 3 minutes then shake off the excess. Heat your pan on medium high heat and when the oil is hot gently place your catfish in there to cook (be sure to have enough oil to completely submerge your catfish). Fry for about 4 minutes tor until golden brown then remove and place on a few napkins to absorb excess oil. Serve with some nice sides, along with some hot sauce and tarter sauce and enjoy!
Tuesday, September 1, 2015
Chop up some fresh garlic and mix it together well with some butter and ginger. Heat a pan on medium high heat and add some sesame oil. Season your ribeye with some salt and pepper and sear it for about 6 to 7 minutes on both sides for a nice medium. Spread your garlic butter on your steak, garnish with some fresh parsley and enjoy!