3-4 Chicken Breast Tenderloins
1 cup flour
1 cup cornstarch
1 cup pineapple chunks
2 cups bell pepper chunks
1 cup pearl onions
Salt and pepper
2 large eggs, beaten
1/4 cup canola oil
Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
For the crepes:
250 ml whole milk (1 cup + 2 TBS)
125 grams AP flour (1 cup + 2 tsp)
2 large eggs
1 tsp kosher salt
5 grams unsalted butter, melted & reserved
1. Combine eggs & milk in blender and pulse to combine.
2. With motor running slowly add flour and salt, blend till completely combined.
3. Chill for 30 minutes to overnight.
4. Heat an 8″ nonstick (or crepe pan) over medium high heat.
5. Add butter, when melted add to batter and pulse to combine.
6. Add batter to pan, tilting and swirling to cover bottom of pan.
7. Cook until edges are slightly browned, approximately 1 minute.
8. Turn and cook for 15 seconds. Remove to plate till ready to use.
For the filling:
1/2 cup ham (preferably NOT smoked), diced
1 cup gruyere cheese, grated
For the sauce:
1 Pint mushrooms (white, crimini, shitake or blend), sliced
1 shallot, minced
1/2 clove garlic, minced
2 TBS flour, AP
1 cup whole milk
1 cup heavy cream
Butter for pan
1. Heat a large saute pan over medium high heat. Add butter to melt.
2. Add mushrooms and saute until light brown, add shallot and mushroom and saute until just softened.
3. Sprinkle flour over mushrooms and stir to combine.
4. Add milk/cream stirring to combine. Bring to boil and reduce to simmer.
5. Season with salt.
2 1/2 – 3 lb. cut up frying chicken
Crisco for deep frying
1 1/2 c. flour
1 tbsp. garlic salt
1 tsp. pepper
1 1/2 tsp. paprika
1/4 tsp. poultry seasoning
Combine all ingredients. Set aside.
2/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 beaten egg yolk
3/4 c. water
Combine flour and seasonings in a bowl. Combine water and egg yolk. Gradually add to dry ingredients. Heat Crisco to 365°F in deep pan or fryer to a depth of about 2-inches. Moisten chicken pieces. Dip in seasoned flour then into batter then back in flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper.
I am constantly amazed by Franklin. While Cool Springs is often over run by “QSRs” there are several local chains that have excellent fast food. Today on a vendor lunch I have found another one. Tzaziki’s offer fast greek food, which is not so out of the ordinary anymore, what makes this place stand apart is the quality of their lamb. As many of my family members will tell you there is nothing more medicinal than good greek lamb.
I look forward to trying the other dishes on their menu, and the additional table side service at lunch is a nice touch.
1 large eggplant
1/2 cup of extra virgin olive oil
4 teaspoons of wine vinegar
3 cloves of garlic, minced
freshly ground pepper
Pierce the eggplant with a fork and char on the grill, or over an open flame (alternatively, broil for 10-15 minutes) until the eggplant turns black and is very soft. Set to cool and drain on a rack with paper towels underneath.
As soon as it can be handled, peel by hand (the skin will come off easily), and transfer to a bowl. Chop the pulp into small pieces with a knife, and mash with a fork. With a wooden spoon, stir in oil and vinegar slowly, alternating between them, until well blended. Stir in garlic, salt, and pepper.
Serve chilled or at room temperature, with pita wedges, slices of crusty bread, and/or fresh vegetables, garnished with black olives and a sprig of parsley. This goes well with salty cheeses and fish mezethes like anchovies.
The family prefers white meat so this is a definite variation from the normal CaV!
1/2 lb bacon, sliced
1 large yellow onion, sliced
3 or 4 chicken breasts
6 carrots, sliced
16oz of white mushrooms, sliced or whole
1 lbs of baby dutch potatoes
Salt and pepper
2 cups chicken stock
2 cups zinfandel
2 bay leaves
Several fresh thyme sprigs
Several fresh rosemary sprigs
1/2 cube of butter
Fry up the bacon so it’s firm but not done. Remove the cooked bacon, set aside. Keep the bacon drippings in the pan. Working in batches if necessary, add onions and chicken. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning sprinkle the chicken with salt and pepper. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer.
Transfer to crockpot and cook on low for 3 hours, or until chicken is tender and cooked through. Saute the mushrooms and potatoes in the drippings left over and here is where I like to flambe some brandy into the finish, to give it some sweetness, and it’s fun to light things on fire.
Remove chicken and veggies to a separate platter, cover and let rest. Remove the bay leaves and sprigs.
Transfer the liquid to the saute pan. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. I usually add some corn starch mixed with cream to assist with the thickening. Lower the heat, stir in the butter. Plate the chicken and veggies over rice and coat with the sauce. Enjoy!
9 Ancho Chilies (stemmed)/or
9 New Mexico Chilies
(Ancho will be sweeter than New Mexico)
1 Tbs Onion Powder
1 Cinnamon Stick
1 Tbs Peanut Butter
2 Garlic Cloves
1 Medium Tomato
1/4 Cup Raisins
1/4 Cup Almonds
1 Tablet Mexican Chocolate
1 Slice of Bread
1 1/4 Tbs Salt
6 Cups Water
Place water in a sauce pan, along with chilies, place on medium heat and steep until chilies are softened. Place chilies, and the remainder of ingredients in a blender along with the steeping water, you may have to do this in batches, depending on the size of your blender. Blend until pureed thoroughly. Return mixture to the sauce pan and simmer for approximately 30 minutes without the lid.
Place oil in skillet about 1 inch high. Once heated pass each tortilla through the warm oil just enough to fry the top layer, but not crispy. You just want the tortillas to be pliable. Once all the tortillas are fried, place about 2 tablespoons of chicken on each and roll into a taco. Place olive oil and about 1/2 cup sauce in the bottom of a pan or skillet, cook for about 5 minutes. Lay the rolled enchiladas in a single layer in the pan. Pour another generous helping of sauce on the top and finally sprinkle with the grated cheese. Place in a preheated 425 degree oven just until the cheese is melted and golden brown (approximately 20 minutes). Top with more sauce, and enjoy!