Friday, July 3, 2020

BACON CHEDDAR CORNBREAD

BACON CHEDDAR CORNBREAD
6 slices thick bacon, diced, reserve a few pieces for garnish
1 small onion, FINELY diced
1 can white shoepeg kernel corn
2 cups yellow cornmeal
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 1/4 cups finely grated sharp cheddar cheese, divided, reserve a small amount for garnish
2 cups buttermilk
2 LARGE eggs
  • Preheat oven to 400°.
  • Brown bacon pieces in a deep 10 inch cast iron pan until crisp.
  • Remove bacon with a slotted spoon to paper toweling.
  • Reserve all but 2 tablespoons of the bacon grease in a small bowl, leaving the 2 tablespoons in the skillet.
  • Add onion and corn, cooking until tender for 2-3 minutes.
  • Remove corn and onions from pan.
  • Add reserved bacon dripping back to the skillet.
  • Whisk together the cornmeal, flour, salt, sugar and baking powder in a large bowl.
  • Add 1 cup of the cheese.
  • In a separate bowl, whisk together the buttermilk, eggs and any remaining drippings.
  • Make a well in the center of the dry ingredients.
  • Add buttermilk mixture to the well, stirring JUST until combined.
  • Sprinkle a thin layer of the cornmeal in the skillet.
  • Pour batter into skillet and top with bacon and remaining cheese.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Garnish with a few bacon pieces.
  • Serve with butter.

Thursday, July 2, 2020

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE

PAN SEARED CHICKEN with LEMON and CHIVE SAUCE
CHICKEN
4 boneless, skinless thin sliced chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon avocado oil
2 tablespoons butter
2 eggs, beaten
1/4 cup +1 tablespoon WONDRA flour
1 tablespoon cornstarch
1 shallot minced
1 tablespoon WONDRA flour
1 cup chicken broth
Juice of 1 LARGE lemon
1 tablespoon FRESH minced chives
1 tablespoon COLD unsalted butter
  • Generously season chicken steaks with FRESH ground sea salt and black pepper.
  • Heat oil and butter in skillet over medium heat.
  • Dredge chicken in beaten egg and the 1/4 cup flour, shaking off excess.
  • Sear chicken breasts in skillet for 2 minutes per side.
  • Remove chicken steaks to plate and keep warm.
  • Add shallot and cook over medium heat for about 2 minutes until softened.
  • Add the 1 tablespoon of flour and cornstarch, stirring to coat shallot 30 seconds or so.
  • Slowly whisk in broth and bring to a simmer 5-10 minutes until reduced and slightly thickened.
  • Remove from heat and whisk in lemon juice, chives and butter.
  • Season to taste.
  • Serve over chicken.

SALTED WATERMELON SALSA

SALTED WATERMELON SALSA SALAD
4 cups diced watermelon
3 Roma tomatoes, diced
2 cloves garlic, minced
1/2 SMALL jalapeno, seeded and minced
3 tablespoons chopped cilantro
1/2 cup small diced red onion
1+ teaspoon sea salt, to taste
  • Combine everything but the watermelon and toss to mix well.
  • Gently fold in watermelon.
  • Chill and enjoy!

Sunday, June 28, 2020

JALAPENO HONEY STICKY WINGS

JALAPENO HONEY STICKY WINGS
3 pounds chicken wings and drumettes
1 1/2 cups Heinz Jalapeño ketchup
1/3 cup packed brown sugar
1/4 cup champagne or rice wine vinegar
2 tablespoons mild honey
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons liquid smoke
FRESH ground sea salt and black pepper, to taste
1 jalapeno seeded and sliced thin
1/3 cup minced red onion
sesame seeds, to garnish
  • In a LARGE bowl whisk together the ketchup, brown sugar, liquid smoke, honey, vinegar, Worcestershire sauce and garlic.
  • Fold in the red onion.
  • Season with salt and pepper, to taste.
  • Add chicken pieces and toss to coat.
  • Spray slow cooker with non-stick cooking spray.
  • Add chicken pieces to slow cooker.
  • Cook on low 3 hours or until chicken is tender and cooked through.
  • Garnish with jalapeño slices and sesame seeds.
NOTE: For a spicier wing add the jalapeno slices with the red onion so they cook the entire time together.

OVEN BBQ CHICKEN

OVEN BBQ CHICKEN
2 pounds chicken thighs and legs
FRESH ground sea salt and black pepper
SAUCE
1/2 cup ketchup
1/2 cup pineapple juice
1/4 cup apple cider vinegar
4 tablespoons butter, melted
Juice of 1 LARGE lemon
2 tablespoons molasses
1/3 cup packed brown sugar
2 cloves garlic, finely minced
2 teaspoons chili powder
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
FRESH ground sea salt and black pepper
  • Preheat oven to 375°.
  • Line a large baking sheet with foil for easier clean up.
  • In a large mixing bowl combine ketchup, pineapple juice, vinegar, butter, lemon juice, molasses, brown sugar, garlic, chili powder, paprika, red pepper, salt and pepper.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Dip each piece in sauce and place on baking sheet skin side up.
  • Bake 45-50 minutes or until temperature reads 170°, basting with reserve sauce every 15 minutes and at the end when you remove it from oven.  Tent with foil and allow chicken to rest 10 minutes before serving.
  • Serve with remaining sauce.

Saturday, June 27, 2020

LEMON THYME MARINATED FRIED CHICKEN

This is one of those scraps of a recipe I had in my file. I do not know who the recipe was from and I sure wish I did – I’d LOVE to thank them! This is one of the crispiest and most flavorful recipes I’ve ever come across for fried chicken. The breading adhered and held up PERFECTLY!
LEMON THYME MARINATED FRIED CHICKEN
MARINADE
4 cups water
1/2 cup kosher salt
1/4 cup sugar
6 lemons
6 cloves garlic, minced
1 tablespoon FRESH ground black pepper
1 bunch FRESH thyme
4 cups ice
4 pounds chicken pieces
  • Whisk together the water, salt, sugar, lemon halves, garlic, black pepper and thyme in a large stockpot.
  • Bring to SLOW boil.
  • Turn off heat and add ice.
  • Allow to cool.
  • Add chicken pieces.
  • Refrigerate AT LEAST 8 hours or overnight.
AFTER at least 8 HOURS
  • Drain chicken and pat dry with paper towels.
  • Preheat oven to 350°.
  • Lightly spray a rack with non-stick cooking spray and place on baking sheet.
BREADING
3 cups flour
1 teaspoon garlic salt
1 teaspoon onion powder
FRESH ground black pepper
2 cups WHOLE buttermilk
2 LARGE eggs
  • In a shallow dish whisk together the flour, garlic salt, onion powder and black pepper.
  • Whisk together the buttermilk and eggs in a second bowl.
Coconut Oil for frying
  • Heat oil in a deep cast iron pan over medium-high heat.
  • Dredge chicken pieces in flour mixture shaking off excess.
  • Then dredge in egg mixture followed by the flour mixture again.
  • Fry in oil for 3-4 minutes per side until golden and crispy.  Grams always told me to put the chicken in the HOT oil  and leave it alone until it bleeds then flip it!
  • Place on prepared rack.
  • Bake 10-15 minutes until centers are cooked through.

HONEY SOY PORK with PEANUT NOODLES

HONEY SOY PORK with PEANUT NOODLES
2 boneless pork chops
3 green onions, thinly sliced, whites and greens separated
1/4 + 1/4 cup Bragg’s liquid aminos
1/8 + 1/8 cup rice wine vinegar
2 tablespoons honey
1/2 pound bok choy, halved, washed and cut into 1 inch pieces, keeping bulbs and greens separate
6 pieces spaghetti
1 tablespoon sesame oil
1/2 cup shredded red cabbage1/3 cup creamy peanut butter
Sriracha, to taste
1/4 cup chopped peanuts
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste
  • In a large Ziploc bag or baking dish combine 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 2 tablespoons honey.
  • Pat dry pork chops and add to marinade, turning to coat.

  • Cook noodles per package directions, about 8 minutes to al dente’.
  • Drain and rinse in cold water.
  • Transfer to a large bowl and set aside.

  • Whisk together the peanut butter, 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 1 tablespoon water until smooth. Set aside.

  • In a large pan over medium high heat add sesame oil until shimmering.
  • Add bok choy bulb pieces and green onion whites, sautéing 3-4 minutes until soft.
  • Add cabbage and bok choy leaves, cooking a couple minutes more until leaves wilt.
  • Season to taste and transfer to bowl with noodles.

  • Remove pork from marinade. and reserve 2 tablespoons.
  • Return pan to heat and add 2 tablespoons of avocado oil.
  • When shimmering add pork chops and sear on both sides until cooked through, about 3 minutes per side.
  • Transfer to plate and let rest 5 minutes.
  • Add reserved marinade to peanut sauce and whisk well.

  • Add peanuts and peanut sauce to noodle bowl, tossing to coat.
  • Thinly slice pork chops.
  • Plate noodles and vegetables.
  • Top with pork slices.
  • Garnish with green onion tops.