Posts Tagged ‘food’

PASTA WITH ASPARAGUS AND SAUSAGE

Posted: April 30, 2023 in asparagus, Carnivore!, cheese, Food, Italian, pork, Recipes, sausage
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When my daughter hangs out with me, I always ask her what she wants me to cook for her, and there are a few “Dad” recipes that are her favorites. This is one of them, especially when fresh asparagus is available. And as any parent will tell you, if your kid is craving a dish that has vegetables in it, count yourself lucky–and make it!!
Prepping asparagus is easy, and you don’t need a knife to cut off the woody bottoms of the stalks. Simply bend the stalks at the bottom and they will naturally snap off at the right point.
4 mild Italian sausages, sliced into pieces 1/2″ thick
1 lb. penne pasta
1/2 onion, finely chopped
1 cup chopped fresh trumpet mushrooms (white button mushrooms work, too), optional
2 cups fresh asparagus, sliced into 1-inch pieces
1 clove garlic, passed through a garlic press
1 cup homemade chicken broth
6 fresh sage leaves, finely chopped
1/2 cup freshly grated Parmigiano Reggiano cheese
extra virgin olive oil
salt and pepper
Have the pasta water salted and boiling, and add the pasta, cooking until just a bit more undercooked than al dente.
Heat a large pan, and drizzle in some olive oil. Sauté the sausage pieces until browned and cooked through, but not overcooked. Remove the sausages from the pan and place them in a separate bowl. Remove all but 2 tablespoons of the fat left behind in the pan.
Place the pan back on stove and sauté the onion until translucent. Add the garlic, and sauté for 10 seconds. Add the sage, and saute for 10 seconds, stirring. Add the chopped mushrooms and saute for a few minutes, then add the chicken broth, and simmer until almost all the liquid has evaporated. Pour the contents of the pan into the bowl with the sausages.
Return the pan to the stove, add a little more olive oil, and on medium heat, sauté the asparagus pieces. Cook them until they are al dente, not too soft. Once the asparagus has reached this stage, return all the contents of the sausage/mushroom bowl to the pan to heat through. Drain the pasta, and add it to the pan as well, combining all the ingredients. If it looks too dry, add a little pasta water to the pan. Season with salt and pepper.
Make sure you serve this hot, with grated Parmigiano Reggiano on top, and drizzle lightly over the top with extra virgin olive oil.

CHINESE STYLE SHRIMP AND BROCCOLI

Posted: April 26, 2023 in Food, Recipes, seafood, shrimp, Uncategorized
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There are some dishes I crave more than others, and Chinese shrimp and broccoli is one of them. But it’s really quite easy to make it at home, and it’s surprisingly low in calories if you’re really careful with the amount of oil you use. Oil is the biggest culprit when it comes to calories in Chinese cooking.

Second on the list of calorie culprits is rice. It looks innocent enough, but a cup of rice has 170 calories, and if you’re limiting yourself to a daily calorie count of 1500, like I am, that becomes pretty significant.

The good news is that shrimp is actually one of the lowest calorie foods you can buy, checking in at only 1 calorie per gram. Broccoli is also low in calories, so if you skip the rice, you can really eat your fill of this delicious dish.

 

 

I’ve come up with what I call my “Asian Mix,” which is a combination of five ingredients commonly found in the supermarket in the Asian food section. Add these to your shrimp and broccoli, and you will never need to leave home for really good Chinese food!

Asian Mix…
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon rice vinegar (unseasoned)
1/2 teaspoon sesame oil
1/2 teaspoon chili garlic sauce

Combine these ingredients in a bowl, mixing well. Set aside.

 

 

1 small onion, chopped
2 cloves of garlic, finely chopped
1 or 2 large heads broccoli, chopped into smaller, similar-sized pieces
1 lb. wild-caught American shrimp, peeled and deveined
Asian Mix, as listed above
peanut oil

I prefer peanut oil when cooking Asian dishes.

Heat a non-stick pan and add 1 tablespoon of peanut oil to it. Add the chopped onion, and cook until translucent.

Add the chopped garlic and stir for about 10 seconds.

Add the chopped broccoli and cook until the broccoli turns bright green but stays crunchy.

Empty the pan out into a bowl and, without wiping the pan down, add the shrimp to the pan (no more oil!), returning it to the heat. Let the shrimp heat in the hot pan for 30–60 seconds on one side, then flip the shrimp over and let them heat through for 30–60 seconds on the other side. That’s all you need to cook them, unless they’re really large. Just keep flipping them until they’re pink and firm, but don’t overcook them.

Remove the pan from the heat, and add a tablespoon of the Asian Mix to the shrimp, tossing them around to coat them with it. Don’t let them burn!

Now bring back the onions, garlic, and broccoli to the shrimp in the pan, tossing everything together, and adding more of the Asian Mix until everything is nicely coated.

 

 

 

Serve immediately…over rice or not!

 

 

 

PERFECT BANANA BREAD: WITH OR WITHOUT THE GLUTEN

Posted: April 23, 2023 in breakfast, Food
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This is one of my favorites because it not only tastes amazing, it freezes really well.

My original banana bread recipe blog is featured directly below. It’s awesome. But if you follow a gluten-free lifestyle, no worries. My gluten-free version of the recipe, at the bottom of the page, is so good, you won’t miss the wheat!

 

A gluten-free batch.

 

The original recipe…

What makes this banana bread special is that it uses whole wheat flour…less sugar…and no artificial extracts that make most banana breads taste like crap. It relies on very ripe bananas to give it its wonderful natural flavor.

It’s not always easy to get bananas to ripen exactly when you’re trying to make your banana bread recipe. So I buy a large bunch of bananas and let them get very ripe at room temperature. I then take 5 at a time (for this recipe), peel them, and place the bananas in a Ziploc bag in the freezer. When it’s time to make banana bread, I just pull one of those Ziplocs out of the freezer, let it thaw, and mash with a potato masher.

Since Roundup is a very common herbicide used on wheat, and its cancer-causing characteristics are widely known by now, I always use organic wheat for my baking recipes.

I use organic cane sugar instead of regular sugar when I have it. I don’t use vegetable oils, especially not canola, so I use healthier avocado oil or olive oil. Eggs are pastured when I can get ’em. Bananas are organic. And I rub the pans with coconut oil or I use an olive oil cooking spray.

 

Nana bread blog

 

3 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
1 1/4 cup sugar
3/4 cup vegetable oil
2 eggs
5 medium-sized bananas, peeled and mashed
2 tsp real vanilla extract
Cooking spray

Pre-heat the oven to 350 degrees.

Combine the all-purpose flour, whole wheat flour, baking soda and salt in a medium bowl. Set it aside. (For a less rustic bread, simply substitute more all purpose flour for the whole wheat flour.)

Combine the sugar and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.

With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.

Pour the batter into 2 loaf pans that have been sprayed with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 15 minutes in the loaf pan on a wire rack. A bundt pan works as well.

Remove the loaves from the pans and let them cool completely on the wire rack before slicing.

 

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The gluten-free recipe…

My go-to gluten-free flour is the brand called Cup 4 Cup. You can find it in most supermarkets. They also offer a more rustic version they call “Wholesome Flour,” which is made mostly of rice. I found that the two combined worked really well for a rustic, chewy texture much like whole wheat.

 

 

 

 

 

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3 cups Cup4Cup all-purpose gluten-free flour
1 cup Cup4Cup Wholesome Flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cup cane sugar
3/4 cup avocado or olive oil
2 eggs
5 medium-sized bananas, peeled and mashed
2 teaspoons real vanilla extract
coconut oil

 

Pre-heat the oven to 350 degrees.

Combine the flour, baking soda and salt in a bowl. Set aside.

Combine the sugar and oil in a mixing bowl and mix at medium speed for 2 minutes. (I use the whisk attachment.) Add the eggs, one at a time. Beat until the mixture is light and lemon colored.

With the mixer running at low-speed, add the flour mixture alternately with the bananas, beginning and ending with the flour mixture. Blend well after each addition. Add the vanilla extract and blend some more to mix.

Pour the batter into 2 loaf pans or one large bundt pan that have been rubbed with the coconut oil. Bake for 45–60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 15 minutes in the pan on a wire rack.

Remove the bread from the pan and let it cool completely on the wire rack before slicing.

 

Gluten-free and delicious!

HOMEMADE STUFFED CRUST PIZZA

Posted: April 20, 2023 in cheese, Food, pizza, Recipes, Uncategorized
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It’s Pizza Week here in Providence, RI, but most of the time, I prefer to make mine at home.

So let’s not talk diets right now. Let’s talk about what is probably the greatest invention since pizza itself: stuffed crust pizza.

I mean: first, there was the simple margarita pizza. Then someone thought of “extra cheese.” After that, where could we go? And then, someone who in my mind deserved the Nobel Prize for Food, came up with stuffed crust pizza. Originally the brainchild of Pizza Hut, it boldly put cheese where no cheese had gone before.

 

 

So for me, since I love to make my own pizzas, the next step was to figure out a way to make stuffed crust pizza at home. Turns out it wasn’t really that difficult.

If you’re not into going through the hassle of making your own dough, most supermarkets have pre-made pizza dough balls in the refrigerated section. Grab a couple of them, and save yourself some time and effort. (If you want to make the dough from scratch, see my recipe at the bottom of this blog.)

Same thing with the sauce: I prefer to make my own from real San Marzano tomatoes, but if you have a brand of jarred sauce you like, use that.

The rest is pretty straightforward: cheese!!

 

Let’s get started…

You bought or made the dough. If you bought two balls, you rolled them together to make one larger one. You poured a little olive oil in a bowl, and placed the ball of dough in that, covering with a clean towel, to let the dough rise for a few hours.

After a few hours, you punch the dough down to get rid of the air bubbles, and roll it into a ball again, putting it back in the bowl, covered, to rest for another hour or so.

Preheat the oven to 500 or it’s hottest temperature, with a pizza stone on the middle rack.

Now the dough is ready to work. Place your pizza peel on the counter you’re working on. Sprinkle the peel with a large-grained flour, like corn meal or semolina. (That acts like little ball-bearings to let the dough slide off easily.) On top of the pizza peel, stretch the dough out to a size that will be about 2 or 3 inches bigger in diameter than the peel or pizza stone you have in the oven.

 

Made the mistake of stretching the dough out on the counter rather than the peel, which made it hard to lift. Perhaps it was the influence of the bourbon in the background! I fixed the problem later. (I kept the bourbon.)

 

Buy a firm mozzarella that slices nicely into sticks. (If you use fresh mozzarella, it will get mushy in the crust.) Cut it into pieces the size of the average mozzarella stick. 

 

 

Place the sticks of mozzarella around the dough in a circle, about an inch away from the edge.

 

 

Now fold the dough over the mozzarella sticks. You might need a touch of water to make the dough stick to itself.

 

 

Now make your pizza like you normally would. Sauce it…

 

 

Cheese it…

 

 

Add toppings…

 

 

And bake!

 

 

You can never have too much cheese!

 

If you want to make your own pizza dough, here’s my recipe…

The key ingredient is 00 flour, and it can be found in specialty stores,  or online. Ratios for this recipe depend on the humidity in my kitchen on any given day.

4–5 cups 00 flour
1 cup tepid water (100 to 110 degrees)
1 tablespoon salt
1 tablespoon active dry yeast
a squirt of extra virgin olive oil

I mix all the dry ingredients in the bowl of a stand mixer, then slowly add the water as it mixes. After the ingredients are well mixed, and the dough pulls from the side of the bowl, I remove it to a floured board, where I knead the dough by hand for another 5 minutes, until it is smooth and elastic, shaping it into a ball. I rub a little olive oil over the ball of dough, place it in a bowl covered with plastic wrap or a clean towel, and let it rise at room temp for 2 hours, punching it down after that. I roll it back into a ball again, and let it rise, covered, for at least another hour.

 

 

PICKLED ASPARAGUS: THE NEW SEASON

Posted: April 17, 2023 in asparagus, pickling, Recipes
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I moved to my current home in the fall of 2020. One of the toughest things to say goodbye to in my previous garden was my asparagus patch. Over the years, I had grown loads and loads of delicious asparagus, but sadly, there was no good way to transport that patch to my new place.

I’ve got a much smaller garden space at my new home, a small ledge that gets full sun, and despite its limited size, asparagus is too important of a crop to leave out. So I bought a bunch of plants in the fall of 2020, and planted them. I got some beautiful asparagus ferns at the end of the season. The following spring, some very tiny asparagus spears made an appearance. They say you’re not supposed to harvest asparagus for at least a couple of years to let the new bed establish, but I found that pretty much impossible to do…I have to have at least a bit of a taste.

This spring, I’m hoping for a bigger crop. It still won’t be at it’s peak, but the fact that I’m already seeing asparagus spears popping through the soil of my VedgeLedge, as I call it,  is very exciting!

 

Hoping to get bigger and better spears this season!

 

In the meantime, I can only look back at my previous success with asparagus…

The home garden is already showing signs of activity. Overwintered dill and arugula seeds are sprouting. And cool weather seeds that I’ve sown early: peas, turnips, radishes, and others are doing the same.

 

asparagus2013

Asparagus is really easy to grow. You just need the space, and the plants practically do the rest.
Space them about a foot apart, and before you know it, you will have a vast network of tasty stalks sprouting through the soil every spring. They are so much better than anything you can buy in a supermarket.
In the start of the growing season, the stalks don’t even make it into the house. I cut them and just eat them straight out of the garden. Eventually, they make the move to the kitchen, where I love to simply place them on a baking sheet and drizzle a little olive oil over them. Salt and pepper…and then in a 400-degree oven until they’ve caramelized.

Sometimes I toss some tasty chives with blossom buds on top of the asparagus and roast.

 

In the past, I’ve had I so much asparagus that I just didn’t know what to do with them all. So I started pickling them…a really easy process that ensured I had delicious asparagus well into the summer.

Several bunches of asparagus spears
2 cups white vinegar
1 cup cider vinegar
1 1/2 cups sugar
3 cups water
20 peppercorns
Garlic cloves, peeled
Kosher salt (1 teaspoon per quart-sized Mason jar. Use less for smaller jars.)
Bring the vinegar, water, sugar and peppercorns to a boil. Set the pan aside.
Trim the bottom of the asparagus spears so that the spears are just slightly shorter than the height of the quart-sized Mason jar you will use. Or cut them into pieces that will fit smaller jars.
Pack the jars as tightly as you can with the asparagus spears. (They will shrink when processed.) Add the garlic clove and 1 teaspoon of salt to every quart-sized Mason jar…less for smaller jars.
Fill the jars with the vinegar mixture and seal them tightly.
Process the jars for 10 minutes. Let them cool before placing them in the refrigerator. If you know you’re going to eat all the asparagus in the next week, processing isn’t really necessary.

 

DOES YOUR PEE SMELL FUNNY WHEN YOU EAT ASPARAGUS?

Asparagus has a sulfur-containing compound identified by scientists as methyl mercaptan. A colorless gas, this compound is also found in blood, feces, garlic, eggs, cheese and even skunk secretions. Another ingredient found in asparagus is asparagine. Present in foods like dairy products, seafood, poultry, fish and nuts, this amino acid is known to have a distinctive smell when heated. To metabolize both methyl mercaptan and asparagine, your body needs to break these compounds down and it’s this breakdown that’s responsible for your urine’s strange smell.

Since both methyl mercaptan and asparagine are associated with the sense of smell, there is debate over which ingredient is actually responsible for the asparagus-urine phenomenon. It could be one, or both.

Many people claim that, regardless of asparagus consumption, their urine does not smell. There are multiple theories about that as well. The first claims that everyone’s urine is in fact affected by asparagus, but only about half of the population have the specific gene that is required to smell the change. On the other hand, the second theory states that only half of the world’s population has the gene that’s required to break down the compounds found in asparagus and, if the body doesn’t break them down, no smell is emitted. In fact, one study published in the British Journal of Clinical Pharmacology found that only 46 percent of British people tested produced the odor while 100 percent of French people tested did. So whatever the reason, asparagus will forever be known as the vegetable that makes your urine smell strange.

PIZZA MONTANARA

Posted: March 31, 2023 in Food, frying, Italian, New York City, pizza, restaurants, Rhode Island, Uncategorized
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Despite the large Italian community we have here in southern New England, there’s no exceptional pizza to speak of. I suppose you could say “them’s fightin’ words!” but if it’s here, I haven’t found it yet. (Fellini Pizza is about the best in Providence.)

So where is the excellent pizza? New York City, of course. OK…maybe I’m prejudiced because I’m a Brooklyn boy, and worked in a variety of pizzerias in my younger days, but there’s no doubt in my mind that if you want the best pizza–or bagel, for that matter–you’ve got to go to the Big Apple. (Even “Frank Pepe’s” in New Haven, CT is a mere stop on the way to the real deal.)

Pizza in the Big Apple can be confusing, as there are many different varieties to choose from. Brick oven pizzas abound, but there are pizza lovers who won’t settle for anything less than an old-fashioned pizza baked in a coal-fired oven. The extremely high heat of a coal-fired oven cooks the pizza in just a minute, and imparts a crusty, charred flavor you can’t get any other way. There are only about a dozen coal-fired pizzerias left in New York City, and many of them have been around for a hundred years or more, so it’s definitely a matter of making a special trip to enjoy this style of pizza. (Providence now has its own coal-fired pizza, but it just can’t compare.)

There’s plenty of good, basic pizza in New York City, too: the traditional thin, round Neopolitan pie, and the thicker, square Sicilian pie, baked in that Blodgett pizza oven we all knew in our early pizza-making days.

Many years ago, when I heard through the pizza lovers’ grapevine that a “new” pizza was out there, one that was gaining a cult following, I needed to know about it. And more importantly, I needed to taste it!

It’s called Pizza Montanara, and there’s still only a few pizzerias in New York City that serve it. The one I go to without fail is PizzArte, on West 55th, and I have to say it’s the ultimate pizza.

 

Pizza Montanara, sitting next to me in the car, just waiting to be devoured.

 

What makes Pizza Montanara so spectacular, quite simply, is that the dough is fried in oil for 30 seconds, flipped and fried another 30 seconds, before they put the sauce and cheese on it, and then they cook it in a wood burning oven. It is not greasy. The frying process puffs the dough up and creates a beautiful pillow-like softness that I’ve never experienced in a pizza before. Imagine a pizza cloud and you’ve got Pizza Montanara.

Where to get Pizza Montanara.

 

I’ve made Pizza Montanara at home, with limited success. I poured a few inches of olive oil in a large cast iron skillet, stretched my dough into a small pie, and gently floated it into the pan. Using a spatula and tongs, I was able to flip the fried dough over after about 30 seconds, then removed it from the pan after another 30 seconds. It was golden and puffy. I quickly sauced and cheesed it and in the oven it went. But it’s a messy process that doesn’t always come out just right. I need more practice!

 

Frying the pizza dough. I use olive oil for better flavor, but I have to watch the temperature, because the smoking point is low (about 375 for extra virgin olive oil) and burnt oil is not what anybody wants!

 

 

A homemade Pizza Montanara, with buffalo mozzarella and pepperoni.

 

A four-cheese Montanara, with mozzarella, sharp Provolone, Parmiggiano Reggiano, and ricotta…and lots of garlic!

 

Every time I post a photo of Pizza Montanara on Facebook or Instagram, my friends don’t believe that this could possibly be a life-changing pizza experience. It is. After a trip to Manhattan, we’ll devour 3 pizzas on the ride home. Nothing makes New York traffic easier to bear than a Pizza Montanara in the seat next to you!

Pizza Arte also makes one helluva gluten-free pizza.

 

 

CHICKEN ABC BURGERS

Posted: March 24, 2023 in bacon, chicken, Food, frying, Recipes
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I never use ground turkey, because I think it’s nasty and flavorless. But ground chicken has a richer flavor, and doesn’t seem to dry out as quickly. adding avocado to the mix gives each bite of this burger a creamy, fatty richness the ground chicken needs.  Chicken and ABC (Avocado, Bacon and Cheese) is a winning combination. My sauce puts it over the top.

I cut the avocado in small cubes. I don’t make guacamole out of it. When the burger cooks, it melts into the meat, giving it that luscious fattiness I’m looking for. The egg and the breadcrumbs bind it all together.

 

chicken2

 
1 lb. ground chicken
1/4 cup breadcrumbs
1 ripe avocado, sliced into small cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch granulated garlic
1 raw egg
slices of bacon, cooked 
Sauce (recipe below)

 

chicken1

 

Combine the chicken, breadcrumbs, chopped avocado, salt and pepper, garlic, and egg in a bowl and mix them thoroughly but carefully so that you don’t squash the cubes of avocado.

Get a sheet pan covered in non-stick foil. Using a 1/2 cup measuring scoop, spoon out the burger meat onto the sheet pan, then gently press down on it with your hand to form patties. Place the sheet pan in the freezer for the burgers to firm up a bit. (The chicken is a little gooey, and likes to stick to your fingers, but a little oil on your fingertips prevents that.)

 

Firming up the burgers in the freezer. The little meatball in the middle is a leftover…and a nice extra bite for the chef to enjoy!

 

Pre-heat the oven to 350 degrees.

Heat a little avocado oil (or bacon fat!) in an oven-proof pan, and place the burger patties in it when it’s hot. Let the burgers sear on one side, then flip them. (Make sure they sear well, or they’ll fall apart when you try to flip them.) Add the cheese and place the pan in the oven to finish cooking and melt the cheese. Remember: it’s chicken…so you don’t want to undercook your burgers!

When they’re ready to serve, place the patties on a bun, add a couple of slices of bacon and slather with this sauce.

1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
1 tablespoon dill pickle relish
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Pinch cayenne pepper

Combine all the ingredients in a bowl. Mix well. Refrigerate covered for a few hours to blend the flavors.

 

 

DEVILED EGGS WITH TUNA

Posted: March 21, 2023 in Food, Recipes, restaurants, tuna
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As the warmer weather slowly makes its way to New England, I start dreaming about the opening day of one of my favorite seasonal seafood restaurants: The Back Eddy in Westport, Massachusetts.

One of their best-selling appetizers is deviled eggs, topped with raw tuna or without. My version has none of the finesse of their original dish, but it has a lot more tuna and all the flavor…which works for me!

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6 hard-boiled eggs
1/4 cup + extra mayonnaise
8 oz. high quality raw tuna
3 tablespoons soy sauce
1/2 teaspoon chili oil
1/4 cup finely chopped scallions
1 teaspoon sesame seeds
handful fresh spinach, or cucumbers (see below)

My favorite method of hard-boiling eggs is to put them in a pot of cold water. Turn the heat on high and bring it to a boil. As soon as the water boils, take the pot off the heat, and cover it with a lid. Let it sit for 15 minutes. Then run them under cold water to cool. 

In general, killing parasites in raw fish requires freezing and storing fish at a surrounding temperature of -4 degrees Fahrenheit or colder for seven days; or freezing at a surrounding temperature of -31 degrees or colder until the fish is solid and storing at the same temperature for 15 hours; or freezing at a surrounding temperature of -31 degrees until the fish is solid and storing at -4 degrees or below for 24 hours.

Since I don’t have the refrigeration equipment to do that, I buy high quality tuna already frozen into convenient bricks at Whole Foods or on-line at websites like Vital Choice, one of my favorites for high quality, responsibly sourced seafood.

I always try to buy responsibly sourced, fair trade seafood, like this beautiful ahi tuna.

If the tuna is frozen, I let it thaw a little. If it has thawed, I return it into the freezer for about 10 minutes to firm up. That makes it easier to cube up. I slice the tuna carefully into the smallest cubes I can make. Once done, I place the tuna in a bowl and put it back in the fridge until I’m ready to use it.

In a separate small bowl, I combine the soy sauce and the chili oil, and set it aside.

I finely chop the scallions, and set them aside.

Once the eggs have cooled, I peel them and cut them in half. I scoop out the yolks and place them in a bowl, starting with 1/4 cup of the mayonnaise, adding more if needed. I use a fork or whisk to get as many of the lumps out as possible. If I wanted to get serious, I could put them in a blender or food processor to make a creamy puree. An option is to place the puree in a piping bag and carefully squeeze it out into each egg half. I simply use a spoon.

Once all the egg halves are filled, I place them on a spinach leaf-covered dish and put them back in the fridge until ready to serve. Or, instead of the bed of spinach, I peel a cucumber and cut the ends off, then slice the cuke into 1/2″ thick slices. Using a melon baller, I carefully scoop out the seeds from the center to make a “cuke donut.” I use these as little stands to hold the eggs on the plate.

When it’s time to serve, I take the tuna out of the fridge, pouring the soy sauce/chili oil mix into the bowl with the tuna and I mix well. I let the tuna marinate for just 2 minutes, pouring off the excess marinade. I don’t want it to marinate too long, or it’ll get very salty.

I remove the plate of eggs from the fridge and carefully put a small spoonful of tuna on top of each one. I garnish with the sesame seeds and the chopped scallions and serve immediately.

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It’s nice to have some crackers or toasted bread on the side.

IT’S NOT KFC, BUT IT’S CLOSE ENOUGH!

Posted: March 10, 2023 in Carnivore!, chicken, Food, frying, Recipes
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It’s been over a year since I posted this. Inspired by a recent conversation I had with a friend, I decided to share it again…

It’s never a healthy option to eat fast food. Michael Pollan said it best: “It’s not food if it arrived through the window of your car.”

A few years ago, a guy who claimed to be the nephew of Colonel Sanders revealed the 11 secret herbs and spices that made KFC‘s original recipe chicken a worldwide success. He said he worked for his uncle for many years and had to make huge batches of the seasoning mix.

For me, KFC is like crack. Although I’m a big proponent of grass-fed this and pastured that, my kryptonite is KFC‘s original recipe chicken. There’s a KFC right next door to a local Home Depot in my area and my car literally drives itself to the pick-up window…I can’t help it. I justify the consumption of this heavenly grease by asking for no sides–no biscuit, no nothing. I get one breast and one thigh, and I drive off, steering my car with my knees as I indulge in my dirty secret, the hot grease dripping down my chin, a roll of paper towels at my side.

Making the KFC chicken recipe at home means I do have some control over product quality. I can use pastured or organic chicken. I can use clean oil. I don’t have the fancy pressure fryer they use at KFC, but I can use the healthier option of oven-frying. That means I fry my chicken in oil until golden brown, then finish the cooking process in the oven.

I have to say, the recipe really works! Maybe if I placed the real KFC side-by-side with my home-made chicken, I’d notice a big difference. But my brain said it was pretty damn close and absolutely delicious! If I could change one thing, I would use smaller chicken pieces next time. I used large pieces and the meat-to-breading ratio was off. Though it was mighty tasty, I was craving more breading per bite.

The recipe calls for all-purpose flour, but if you follow a gluten-free lifestyle, using Cup4Cup GF flour works just as well.

2 cups all-purpose flour
3 tablespoons paprika
1 tablespoon celery salt
1 tablespoon dried mustard
1 tablespoon garlic salt
1 tablespoon ground ginger
2 teaspoons black pepper
1/2 teaspoon white pepper
1 1/2 teaspoons thyme
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 teaspoon salt
1 cup milk
1 egg
5 lbs. chicken pieces…your choice
oil, for frying

Combine the flour and the “11 herbs and spices” in a bowl. Mix well.

In another bowl, whisk together the milk and the egg. Add the chicken pieces to this bowl and let the chicken soak in it for 10 minutes.

Pre-heat the oven to 350 degrees.

Pour a couple of inches of the oil into a pan with high sides and heat it to 340 degrees, using a thermometer. Don’t fill it with too much oil, because oil expands when hot and it could spill over.

Take the chicken pieces out of the milk and egg mixture and coat them with the seasoning mix one at a time, making sure you coat them well. Carefully place the chicken in the hot oil. Don’t overcrowd the pan…work in small batches. Too much chicken could cause the oil to spill over the top.

Fry the chicken pieces just until golden…no need to cook them all the way through. Place the pieces on a baking sheet lined with non-stick aluminum foil. When all the chicken has been fried, place the baking sheet in the oven and cook until the chicken pieces reach an internal temperature of at least 160 degrees.

Make a lot! Leftovers are great, and they re-heat really well in the oven! (Don’t use a microwave…the oven is best.)

CHICKEN PARMIGIANA

Posted: March 4, 2023 in chicken, Food, frying, Italian, Recipes, Uncategorized
Tags: , , , ,
1

Chicken parmigiana, much like pizza, is a bit more difficult to make than you might think. Sure, there’s plenty of crappy chicken parm out there, made with processed frozen chicken cutlets, bad sauce and cheap cheese. But to make a really fantastic, mind-blowing chicken parm, that takes some practice!

The key to this recipe is simple: don’t skimp on the quality ingredients. And my recipe makes a lot. Trust me: you will want leftovers.

The recipes for my Italian bread crumbs and my “Don’t Call It Gravy” tomato sauce are at the bottom.

 

Gooey, cheesy, orgasmic.

Gooey, cheesy, orgasmic.

 

 

6 Chicken breasts, the best quality you can get your hands on
Italian bread crumb seasoning (see recipe below)
3 eggs
olive oil for frying
“Don’t Call It Gravy” tomato sauce (see recipe below)
Fresh mozzarella cheese
oregano

Thaw the chicken breasts. Lay them flat on a cutting board, and you’ll see where the chicken tender is on the side of the breast. Cut the tender off and set aside, leaving the breast which is thinner at one end and thicker at the other. Slice the breast in half lengthwise at the thicker end, keeping the knife level, so that you wind up with 2 pieces of breast meat that are the same thickness, but one will be a longer piece (the bottom) and one about half its size (the top part you sliced off.) Do this with all the breasts.

By slicing the breasts lengthwise into evenly thick pieces, it will take the same amount of time for them to cook. (I prefer not to pound the hell out of the chicken breasts until they’re flat as a pancake.)

Pour the olive oil into a large frying pan. Next to the pan, set up two bowls: one with my Italian bread crumb seasoning and in the other: crack the eggs and whisk them.

Now it’s your standard breading procedure: chicken meat in the egg, then in the breadcrumbs, coating well. Shake off the excess and place carefully in the pan of olive oil when the oil comes to temperature for frying.

Fry the chicken in the oil until it’s golden brown. You want it cooked all the way through, but not overcooked. Place the fried chicken pieces on paper towels to absorb the excess oil. Do this with all the chicken. The fried chicken at this point is delicious all by itself: chop it and use it in a salad, or make a chicken sandwich. (By the way, if there’s breading left over, use it on the chicken tenders you cut off. My daughter gets these instead of store-bought chicken tenders, and she loves them.)

Cover a baking sheet with aluminum foil. Ladle out enough sauce to create a thin layer of sauce on the bottom of the sheet. Place the fried chicken breasts on top of the sauce. Cover the breasts with more sauce, then place pieces of sliced fresh mozzarella on top. Sprinkle the top with a little oregano.

Place the baking sheet in a pre-heated 350 degree oven and bake until the cheese has melted and just starts to brown. Serve it with pasta.

 

MY “DON’T CALL IT GRAVY” TOMATO SAUCE

It’s not hard to make a good tomato sauce. But it takes a little work to make an amazing tomato sauce. Honed from a recipe handed down by a friend-of-a-friend’s Italian grandma, it is one very important part in two of my favorite Italian comfort food recipes: my meatballs…and my chicken parmigiana recipe.

 

1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
10 cups ground and peeled tomatoes…or 3 cans (28 oz) tomatoes (real San Marzanos preferred)
2 teaspoons each: dried oregano, basil and parsley
3/4 teaspoon each anise seed and fennel seed
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 bay leaves
1 small can (6 oz) tomato paste
1 teaspoon sugar, optional

Heat the olive oil in a large pot and add the onions. Cook until onions are translucent, then add the garlic. Stir for about 10 seconds.

Add the tomatoes and cook until the orange foam disappears, stirring frequently.

Add the oregano, basil, parsley, anise seed, fennel seed, salt, pepper, and bay leaves. Stir to combine. Add the tomato paste, stirring well. Let the sauce just come to a boil (which helps the paste thicken the sauce), then reduce it to a simmer, and cook uncovered for at least an hour, stirring constantly, until the sauce reaches the consistency you like.

 

MY ITALIAN BREAD CRUMB SEASONING

This is the one part of the recipe (other than the optional pasta) that keeps this dish from being gluten-free. So I use gluten-free breadcrumbs, even if I don’t need to. I buy a loaf of Udi’s frozen gluten-free bread, toast the slices, and them put them in a food processor. I dare you to tell the difference between these and breadcrumbs with gluten!

 

1 Udi’s loaf, toasted and ground into breadcrumbs
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon black pepper

 

Combine all the ingredients well.

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