Fried chicken and onions

Nora Jones' recipe in Parade on Sunday. marinating the chicken rat now. I was thinking I'd go to the fireworks at Ft Gordon today but it's too darned hot, so i'm frying chicken in my air conditioned kitchen. wishing elizabeth, daniel, diana, jamie, ruthie and willo and teetee were here to have some. ingredients: 10 chicken legs and thighs 1 large yellow onion, sliced into rings 4 cups buttermilk Onion powder Garlic powder Cayenne pepper 4 shakes hot sauce (like Valentina) Salt 2 cups flour 1 tsp black pepper Vegetable oil 1 Tbsp chopped parsley Save & Serve Home · Value Recipes · Savings Center 33 At a glance: Servings: 10 Active Time: 20 min Total Time: 50 min Key Tags: chicken onion buttermilk onion powder garlic powder cayenne hot sauce parsley directions: 1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste. 2. Cover and set aside for at least 30 minutes. 3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt. 4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway. 5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture. 6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd. 7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning. 8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley. Norah's Tips: Put music on while you cook. "I always listen to Neil Young when I’m making food." "Be sure to have a fire extinguisher nearby when frying!" "Onion rings cook faster than chicken and burn easily, so watch them carefully." "Set out honey and ranch dressing or hot sauce, and serve with corn bread." KITCHEN COUNTER: Serves: 10. Per Serving: 300 calories, 4g carbs, 30g protein, 17g fat, 100mg sodium, 105mg cholesterol, 0g fibe

Chicken Paremesan

1/2 c flour
8 boneless, skinless chicken breast halves, pounded uniformly
1/2 c olive oil
2 T butter
4 cloves garlic
1 med onion, chopped
3/4 c red or white wine (white is better)
3 cans crushed tomatoes
2 T sugar
1/4 c chopped parsley, divided
1 1/2 c grated parmesan
1 lb thin linguine or other, cooked

combine flour with s and p to taste on a large plate. sprinkle breasts on both sides with s and p, dredge in flour. heat oil and butter on med high. fry chicken until golden, 3 min per side. remove and keep warm, add garlic and onion, cook 2 min. pour in wine, cook 3 min till reduced by hal. sti in tomatoes, sugar, s and p. reduce heat, cook 30 min. add 1/8 c parsley and 1/2 c parmesan. arange chicken on top, sprinkle remaining cheese on top, cover and heat till cheese melts. sprinkle remaining parsley, serve over pasta.

lissa's toast cups

1 lb sliced bread
2 T butter
2 or 3" biscuit cutter

Grease mini muffin tin and press bread into each place. bake at 400 degrees for 10 minutes. can store up to 3 weeks in airtight container.

Filling:

4 T butter
3 shallots, minced
1/2 lb finely chopped mushrooms
2 T flour
1/2 c heavy cream
3 T chives
2 T chopped parsley
1/2 t salt
1/2 t lemon juice
1/8 t cayenne
2 T parmesan cheese

Melt butter, add shallots, cook 2 min. Add mushrooms and cook 10=15 min. Sprinkle flour over mixture, cook 2 mint. turn heat to high and add cream, cook and boil 3 min., stirring. remove from heat, add rest x cheese, fill cups, sprinkle cheese on top. bake 350 10 min.

veal chops with gremolada

Ingredients

1. 3 tablespoons chopped fresh parsley
2. Grated zest from 1 lemon
3. 1 clove garlic, minced
4. 3 tablespoons olive oil
5. 4 veal loin chops, about 1 inch thick (about 3 pounds in all)
6. 1/2 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper

Directions

1. In a small bowl, combine the parsley, lemon zest, and garlic.
2. In a large nonstick frying pan, heat the oil over moderate heat. Sprinkle the chops with the salt and pepper. Cook the chops until just done, about 5 minutes per side. Serve the chops topped with the gremolada.


Notes
A sprinkling of gremolada will not only get along with but will improve meat, fish, poultry, and vegetables, too. Try it on lamb or pork chops, steaks, sautéed chicken, fish fillets, scallops or shrimp, potatoes, asparagus—the list is endless.

Crespelle with Ricotta and Marinara

Ingredients
Crespelle

1. 3/4 cup all-purpose flour
2. 1/2 teaspoon salt
3. 2 large eggs
4. 3/4 cup milk
5. 1 tablespoon melted unsalted butter
6. Olive oil

Filling

1. 1 1/2 cups ricotta cheese
2. 1 tablespoon chopped parsley
3. 2/3 cup freshly grated Parmigiano-Reggiano cheese
4. Salt and freshly ground pepper
5. 1 1/2 cups marinara sauce

Directions

1. MAKE THE CRESPELLE In a medium bowl, whisk the flour with the salt. In a small bowl, whisk the eggs with the milk. Whisk the egg mixture into the flour mixture until smooth. Whisk in the melted butter until just blended. Cover the batter and refrigerate for 1 hour.
2. Heat a 10-inch nonstick skillet over moderately high heat. With a paper towel, rub the skillet with olive oil. Pour in 1/4 cup of the crespelle batter and tilt the skillet to distribute the batter. Cook the crespella until golden brown on the bottom, 2 minutes. Flip and cook until browned in spots, 1 minute longer. Invert the crespella onto a baking sheet. Repeat with the remaining batter, rubbing the pan with oil as needed. You should have 8 crespelle.
3. MAKE THE FILLING Preheat the oven to 375°. In a medium bowl, blend the ricotta with the chopped parsley and 1/3 cup of the Parmigiano-Reggiano cheese. Season the filling with salt and pepper.
4. Lay the 8 crespelle on a work surface. Spread 2 rounded tablespoons of the ricotta filling over half of each crespella. Fold the crespelle over the filling, then fold them in half again to form quarters.
5. Spread half of the marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the filled crespelle in the dish in a single layer, overlapping them slightly. Top with the remaining marinara sauce and sprinkle with the remaining 1/3 cup of Parmigiano-Reggiano cheese. Bake for about 25 minutes, until golden brown and bubbling; serve.

Pounded Walnut Strozzapreti

i've made another walnut pasta that was lovely. so here's another one.

Use a short pasta here, I happened to have a farro strozzapreti, which was great, the sauce got caught up in its little curls. In the book Mona uses a ruffled edge farro pizzichi.

3/4 cup / 3.5 oz / 100g walnuts
1 clove garlic, peeled, germ removed if garlic sprouted
1/4 teaspoon fine grain sea salt

2/3 cup / 5oz / 150ml extra-virgin olive oil
3 tablespoons marjoram, chopped
3 tablespoons parsley, chopped
1/2 cup / 1 oz / 30 g pecorino Romano, grated
salt & pepper
1 pound / 16 oz / 460g short farro pasta

Start by heating a large pot of water, it will take a while for it to come to a boil.

In the meantime, toast the walnuts in a 350F / 175C degree oven until they are golden, 8-10 minutes. While still warm, wrap them in a clean dish towel and rub off the skins.

Place the garlic and salt in a mortar and pestle, and pound to a fine paste. Add the walnuts to the mortar and pestle and pound into a paste. Alternately, you can do this in a food processor.

Transfer the nut mixture to a bowl. Stir in the olive oil, then add most of the herbs. Stir in the pecorino, taste, and adjust the seasoning.

Salt the pasta water generously, and cook the pasta al dente. Drain and reserve a big cup of the pasta water. Toss the walnut pesto with the pasta, and thin out the sauce with the reserved water. Serve topped with a sprinkling of the remaining herbs.

Serves 6.

This recipe was adapted from Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Editors of Phaidon Press. Published by Phaidon Press (November 16, 2009).

Pappardelle with Spiced Butter

from Heidi's simply recipes.

Yotam uses fresh, home-made saffron tagliatelle (the recipe is included in the book), but wanting to throw together a something quick so I opted for a good-quality dried pappardelle I had on hand. On the spice front, you will definitely get some heat from the cayenne pepper, so scale back a bit if you are sensitive. Also, feel free to double up on the spice blend, I've been using the extra in all sorts of things - from eggs to vinaigrettes. Also, this recipe make quite a good amount of spiced butter. Use as much or as little of it as you like. You can always reserve any leftover for drizzling on potatoes, crepes, vegetables, etc. later in the week.

1/4 teaspoon saffron threads
pinch of salt

1 stick / 4 oz / 100 g butter
2 tablespoons extra virgin olive oil

6 medium shallots, chopped
1/2 teaspoon ground ginger
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
scant 1/2 teaspoon cayenne pepper
1/4 teaspoon red chile flakes
1/4 teaspoon ground turmeric
1/4 teaspoon+ fine grain sea salt
black pepper

1/2 pound / 8 oz / 225 g dried pappardelle egg pasta
1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds

splash of cream
1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped
2 tablespoons roughly chopped mint
2 tablespoons roughly chopped parsley

Place a large pot of water over high heat and bring to a boil. In the meantime, use a mortar and pestle to crush the saffron and salt into a fine powder. Set aside.

To make the spiced butter: Place the butter and olive oil in a frying pan and cook the shallots gently for about 10 minutes, or until they soften and the butter browns just a bit. Stir in all the spices, the salt, and a bit of freshly ground black pepper, remove from heat (but keep warm).

Salt the water generously and cook the pasta per the package instructions, or until al dente. Barely thirty seconds before the pasta has finished cooking, add the asparagus. Drain and return the pasta and asparagus to the pot. Stir in the saffron salt. Pour about half of the spiced butter over the pasta, add a small splash of cream, and toss well. Taste, then ask yourself if you need to add more spiced butter or salt. I suggest adding more butter until it is to your liking, then reserve any leftover for later use (see head notes). Serve the pasta in a large bowl, or divided across plates, sprinkle with pine nuts and herbs.

Serves 4 - 6.

Inspired by the Saffron Tagliatelle with Spiced Butter in Plenty by Yotam Ottolenghi. Ebury Press, May 2010.

chili garlic shrimp

* 2 tablespoons extra-virgin olive oil (preferably Spanish)
* 10 cloves garlic, thinly sliced
* 2 pounds large shrimp, shelled and deveined
* 2 dried red chiles (plus more for garnish, if desired)
* 2 teaspoons brandy
* 2 tablespoons chopped fresh parsley

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Preparation

Heat oil in a medium sauté pan over high heat. Sauté garlic until browned, about 2 minutes. Add shrimp and chiles; sauté until shrimp are cooked through, about 4 minutes. Add brandy and cook 1 minute more. Remove from heat. Transfer to a platter or divide equally among 8 small plates. Sprinkle with parsley, add salt to taste and serve.

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swiss chard salad with yogurt dressing

Ingredients

1. 1 medium red bell pepper
2. 2 pounds Swiss chard, leaves only, finely chopped
3. Kosher salt
4. 3 tablespoons extra-virgin olive oil
5. 5 medium garlic cloves, minced
6. 1 cup plain whole milk yogurt
7. 1/4 cup tahini, at room temperature
8. 3 tablespoons fresh lemon juice
9. 1/4 teaspoon crushed red pepper
10. 1 tablespoon chopped flat-leaf parsley

Directions

1. Roast the red bell pepper directly over a gas flame or under a preheated broiler, turning as needed, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel and seed the pepper, then cut it into 1/4-inch dice.
2. Put the Swiss chard in a large colander set in the sink. Sprinkle 1 tablespoon of salt over the chard and rub it into the leaves with your fingers. Let stand for 1 minute, then rinse the chard and squeeze dry.
3. Heat 2 tablespoons of the olive oil in a large skillet. Add 2 of the minced garlic cloves and cook over moderate heat until fragrant, about 1 minute. Add the Swiss chard and cook, stirring, until tender, about 7 minutes. Add the roasted red pepper and cook for 1 minute. Transfer the vegetables to a platter and spread them in an even layer. Let cool.
4. In a medium bowl, mix the yogurt with the tahini, lemon juice and the remaining 3 minced garlic cloves. Season with salt. Spoon the yogurt sauce over the cooled Swiss chard.
5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Add the crushed red pepper and cook over moderately high heat until the pepper begins to sizzle, about 10 seconds. Pour the pepper oil over the yogurt sauce. Sprinkle with the chopped parsley and serve.


Make Ahead

The recipe can be prepared through Step 4 up to 1 day ahead. Refrigerate the Swiss chard and yogurt sauce separately.


Serve With

Warm pita bread or lavash.

Pisi e Orzo

i used a cup of organic chicken broth and a cup of v8 and water for the broth. need to use up barley in the pantry and peas in the freezer.

straight forward barley and pea soup recipe that will be nice in late spring when fresh peas reach the markets. To serve 6:
Prep Time: 40 minutes
Cook Time: 60 minutes
Ingredients:

* 12 ounces (300 g) pearled barley
* 2 quarts good vegetable broth
* 6 ounces (150 g) freshly shelled peas
* 2 ounces (50 g) pancetta, either ground or diced
* An onion, minced
* 1 tablespoon minced parsley
* Salt & pepper to taste

Preparation:
Pour the broth into a pot, add the barley, and simmer it gently, covered.

In the meantime sauté the pancetta with the onion and the parsley; as soon as the onion begins to brown add the peas and cook, stirring, until the peas are about half cooked. Stir the pea mixture into the barley, check seasoning, and continue simmering the soup until the barley is done.

Yield: 6 servings barley and pea soup.

Four-Minute Egg Gribiche

Zuni Café’s
Adapted from The Zuni Café Cookbook

This version is essentially a mayonnaise, and it’s particularly important to use a very mild-tasting olive oil. If your oil is at all bitter, or if you’re unsure, use a mixture of it and a more neutral-tasting oil, like canola.

2 medium shallots, finely chopped
2 Tbsp. sherry vinegar or red wine vinegar
1 large egg
1 Tbsp. Dijon mustard
Salt
1 ¼ cups mild-tasting olive oil
2 tsp. thinly sliced chives
2 tsp. finely chopped parsley
2 tsp. finely chopped chervil
½ tsp. finely chopped dill
2 Tbsp. capers, rinsed and dried, coarsely chopped

Combine the shallots and the vinegar in a small bowl, and set aside to macerate while you prepare the rest of the sauce.

Put the egg in a small saucepan of barely simmering water, and bring it to a boil. Then reduce the heat and simmer for about 4 minutes. Drain, and put the egg in a bowl of ice water to cool completely.

When the egg is cool, crack and scrape it into a medium bowl. Add the mustard and a pinch or two of salt. Mash it all together, and then begin whisking in the oil, just a few drops at first, then gradually increasing the flow to a thin stream. Stop adding oil when the mixture is satiny and has lots of body, like – and I love that Judy Rodgers describes it this way – a hot fudge sauce. Stir in the herbs and capers. Add the vinegar and shallots, and adjust with salt to taste.

Serve with grilled fish or poultry, fried seafood, roasted potatoes, boiled shrimp, or asparagus, or - my personal preference - as the dressing for a fantastic potato salad.

**

baked shrimp in tomato feta

can i tell you how easy this is, and how freaking delicious? karin licked the plate, practically. the folks who cooked murmured. and my husband, who ate it first, was unhappy that i took the leftovers for an appetizer to a friend's steak grill on any given friday, after the bistro. so there you are. it even keeps. 's a keeper.

Ingredients

* 1 Tbsp olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 14.5-ounce cans of diced tomatoes
* 1/4 cup minced fresh parsley
* 1 Tbsp minced fresh dill or 1 teaspoon dried dill
* 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
* Pinch of salt, more to taste
* Pinch black pepper, more to taste
* 3 ounces feta cheese (about 2/3 cup, crumbled)


Method

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Cauliflower green olive caper salad

Cauliflower Salad with Green Olives and Capers
Adapted from Vegetarian Cooking for Everyone

The original recipe calls for escarole or watercress, but I actually kind of like this better without the lettuce leaves. It keeps better for hours, as awesome for advance preparation (I made it the day before) as it is for staggered dinner times.

1 small firm head cauliflower or broccoflower, about 12 ounces
1 hard-cooked egg
Sherry vinaigrette (below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
1 small green bell pepper, thinly sliced
1 small cucumber, peeled, seeded, and chopped
12 pimiento-stuffed Spanish green olives, halved
1 tablespoon capers, rinsed
1/2 cup parsley leaves

Slice off very thin slices of cauliflower, working your way around the head. Quarter then thinly slice the cauliflower. Be sure to include the stalks, too, peeled and thinly sliced.

Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette. Keep the dressing a little on the tart side.

Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette (below) and toss again.

Sherry Vinaigrette

1 or 2 garlic cloves, coarsely chopped
salt and freshly milled pepper
1 1/2 tablespoons sherry vinegar or aged red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil

Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.