A fried chicken recipe.
Consume a large bottle of pickles, the kind with a lot of brine. One
28 oz. jar of store bought pickles produces enough brine to brine ~6
chicken thighs, or maybe one whole chicken if you’re lucky. You can
always supplement with water & salt.
Brine overnight in the fridge. I like to turn over the ziplock bag a
few times to make sure there’s even coverage.
When ready to fry, pat the meat down dry (this is critical) and then
bread lightly in a flour / cornstarch / salt / spices mixture. I like
a 3:1 flour:cornstarch mixture right now, but I’m still
experimenting. You want to bread the chicken so that it feels
completely dry to the touch before entering the hot oil.
Fry chicken in batches in a wok. I like canola oil.
Based on Cooks Illustrated recipe.
- Topping
- 1/3 cup - sugar
- 1 1/2 tsp - finely grated lemon zest from 1 lemon
- Muffins
- 2 cups - fresh blueberries
- 1 1/8 cups - sugar, plus 1 tsp sugar
- 2 1/2 cups - unbleached all-purpose flour
- 2 1/2 tsp - baking powder
- 1 tsp - salt
- 2 large eggs
- 4 tbsp (1/2 stick) - unsalted butter, melted and cooled slightly
- 1/4 cup - vegetable oil
- 1 cup - buttermilk
- 1 1/2 tsp - vanilla extract
Lemon Zest
- Mix together the sugar and lemon zest in a small bowl.
Blueberry Jam
- Heat 1 cup blueberries with 1 tsp sugar in saucepan. Simmer, cook, mash
berries, until they have popped and the mixture has thickened (approximately 6
minutes). Transfer and cool.
Muffin Batter
- Preheat oven to 425F and canola oil pan.
- Whisk flour, baking powder, and salt
- Whisk 1 1/8 cup sugar with the eggs until thick. Whisk in butter and oil until
just combined. Add buttermilk and vanilla, mixing until combined.
- Fold egg mixture with dry ingredients, add remaining blueberries until just
mixed.
- Divide into muffin cups. 1/2 tsp blueberry mixture in each cup, plus lemon
zest.
- Bake for ~20 minutes.
This sauce really brings the Beef out of beef, particularly a skillet ribeye.
Add to a mason jar, food processed until fine:
- 2 cups packed fresh parsley, washed and dried
- 4 cloves garlic, peeled
- 2 tablespoons oregano leaves (if available)
- 2 tbsp sherry vinegar, optionally steeped with chilis
- 1 teaspoon Kosher salt
- 1/4 teaspoon chili
Cover with extra-virgin olive oil and let sit for a bit.
-Buro
Sheep Cheese
Bought at Spanish Table on 4/22/2017.
Soft. Rind very salty. Like a more subtle and mushroomy
tallegio. Really delicious. -Maggie
Semisoft. Um. Hard crunchy rind.
Hard. Funky. Creamy. Put it in a mushroom quiche week of
4/18/2017. Bought it again the next week. Also from Spanish Table.
Goat Cheese
Salty, semisoft, like some Portuguese cheeses from our 2015 Porto trip.
Sherry!
Lustau:
Made a veggie quiche for breakfast with Tom and Katherine.
Night before we cooked down the spring onion (from Eatwell) and the
spinach and the kale. To cook down the spring onion, we chopped it
finely and sauteed it in a lot of butter until brown and the water was
evaporated. For the spinach and kale, we rinsed the greens and then
without drying the leaves, stuffed them in a pot and put the pot on a
hot burner. The greens will cook in their own liquid until they can
produce no more. I accidentally was not very attentive to the kale
boiling down and it burnt quite a bit on the bottom–this actually
produced a delicious kale chip style flavor to the quiche.
The next day we stirred the vegetables into the egg and milk mixture
and poured it into two pie crusts that Kelliott had picked up from
Safeway. I originally thought that two quiches would be one quiche too
many, but it turned out to work out great.
-Maggie
- 1 clove black garlic
- 3-4 cloves regular garlic, chopped
- two lemons juiced
- olive oil to match the amt of lemon juice
- salt
- 6-8 anchovy fillets (small)
- immersion blend until smooth
Eaten gently tossed with massaged kale.
-Maggie
