Tag Archives: crispy

Buttermilk Fried Chicken

10 Jun

fried chicken

One thing I try to focus on when creating dishes is being able to eat and make what I love, without having to compromise much. Unfortunately, I suffer from a digestive disorder – what kind of cruel joke is that for a chef and “foodie”?! I’ve done quite a bit of trial and error on my diet to try to keep myself in good health and pain-free. Although I’m not allergic to wheat or gluten, I find that I feel much better when I don’t eat it. It seems a lot of people can benefit from reducing the amount of wheat they consume. With that said, I don’t want to give up my favorite foods or feel like I’m missing out on anything and this fried chicken is the perfect example! The buttermilk marinade adds to the flavor and moisture of the meat while the cornstarch helps to keep the breading from falling off while frying. If you haven’t tried brown rice flour yet, I highly recommend it!

Time: 45 minutes + marinate time                   Serves: 4

Ingredients


  • 1 chicken cut into 8 pieces – about 2.5 pounds
  • 2 cups buttermilk
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 4 sprigs fresh rosemary
  • 1/2 onion, roughly chopped
  • 4 large garlic cloves, smashed
  • 1 celery stalk, roughly chopped
  • 2 tsp rainbow peppercorns
  • 1 handful celery leaves
  • 1 cup cornstarch
  • 1 egg, beaten
  • 1/4 cup hot sauce
  • 2 tbsp cold water
  • 1 cup brown rice flour
  • 1 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • neutral oil, for frying

How to make it


  • Combine buttermilk,salt,pepper,paprika,rosemary,onion,garlic,celery stalks & leaves in a large plastic zipper bag. Seal and toss to incorporate. Add chicken pieces, reseal, and refrigerate for at least 12 hours, and up to 36 hours.
  • Place cornstarch in a bowl.
  • Place egg, hot sauce, and water in another bowl.
  • Place flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in a third bowl. Mix to incorporate.lunapic_137046272434386_28
  • Remove chicken from fridge. Heat oil in a medium stock pot to about 350F – a cube of bread should brown in one minute when the oil is ready.
  • Remove chicken from buttermilk mixture, letting excess drip off. Dredge first in cornstarch, then dip in egg wash, and finally dredge in seasoned flour. Place in hot oil and cook for about 20 minutes. Wings may need less time and larger pieces may need a few more minutes. I went about 25 minutes on the breasts, 20 minutes on the legs and thighs, and 15 minutes on the wings. Remove and transfer to a paper towel lined cooling rack. Fry in batches if needed. (I like to fry in smaller batches in a smaller pot to use less oil and give the pieces room to brown well without sticking).

fried chicken 2

Cornmeal Fried Okra

6 May

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I was going to prepare the okra I got from the farmers market as Sambal Bendi with chili paste and dried shrimp but then I thought… I’ve been posting a lot of Asian inspired recipes lately, and while there’s nothing wrong with that b/c I love to cook and eat Asian cuisine, I wanted to give you all some variety. Now let’s bring it back to the bottom of the map. Somewhere I stumbled at, somewhere they eat gumbo at. Yes, I am paraphrasing Lil Wayne. Most people who know me know that I get amped up on hip hop to start my day. Plus my momma is from New Orleans so this recipes has me really excited!

Time: 15 minutes                     Serves: 4

Ingredients


  • 1 pint fresh okra, rinsed & patted dry – try to avoid large pods as they tend to be tougher
  • 1/2 cup stone ground cornmeal
  • 2 tsp Creole seasoning
  • 1 tbsp flour (I used brown rice flour for a wheat-free option)
  • vegetable oil for frying
  • sea salt, to taste

How to make it


  • Preheat oil to 375F in a deep fryer or wok.
  • Cut tops and ends off okra pods, then cut into about 1″ discs.
  • Combine cornmeal, flour, and Creole seasoning in a large, shallow dish. Add okra slices, in batches, and toss to coat.
  • Working in batches, drop okra into hot oil. Cook, stirring occasionally, for about 4 minutes until golden brown and crispy.
  • Remove and transfer to a paper towel lined. Sprinkle with sea salt.

Arancini

23 Apr

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I’ve had the pleasure of eating arancini several times. One memory stands out more than others, Angelina Bistro in Detroit. I had never made them before, so when my chef asked me to prepare them for a tasting for a wedding I was excited! He put me on all of the family recipes for Italian classics as according to him I am an “Italian specialist”. Family recipes, huh…Oh and did I mention the groom is a chef too and the family recipes are his?! Well, the arancini were an absolute hit. And I must admit, and I can here, that I did leave a fingerprint.

Time: 45 minutes              Serves: 12 pieces

Ingredients


  • 1 cup short grain risotto rice
  • 2 cups water
  • 3/4 tsp salt
  • 1/2 cup butter
  • 2 eggs, separated
  • 1 cup grated Parmesan cheese + more for garnish
  • 1-2 oz. fresh mozzarella, cubed – enough for 12 pieces
  • 1/2 cup bread crumbs (I used fresh)
  • oil for frying
  • handful basil, chiffonade

How to make it


  • Preheat oil to 375F in a deep fryer or wok.
  • Cook rice uncovered until tender, but firm – about 20 minutes. When done, remove from heat and add butter. Mix to incorporate. Spread out on a large parchment lined tray to cool.
  • Once cooled, place in a large bowl and add egg yolks and parmesan cheese Mix well.
  • Take about 1/3 cup of rice mixture and shape into a ball in the palm of your hand. Make a well in the center of the ball and place a piece of mozzarella in the center. Rework the ball to enclose the cheese.
  • Put the egg whites in a bowl, beat until stiff.
  • Put bread crumbs in a shallow dish.
  • Coat rice balls with stiffened egg white one by one, then roll in bread crumbs, pressing around to coat evenly. Place on a parchment lined baking sheet.
  • Fry for about 4 minutes until golden brown and crispy all around. Remove and transfer to a paper towel lined baking sheet.
  • To serve, garnish with grated Parmesan cheese and basil chiffonade. Enjoy as is or with a delicious sauce such as my Tomato Butter Sauce.

Oven-Roasted Chicken Wings

16 Jan

There are so many great chicken wing recipes out there. I just thought I’d add one of mine into the pool. They’re so easy to make with few ingredients & little hands-on time, great as an appetizer or main.

Time: 5 min, 45 min cook              Serves: 3-4

Ingredients


  • about 12 whole chicken wings
  • 1 tbsp olive oil
  • Chef Paul Prudhomme’s Poultry Magic, to taste
  • black pepper, to taste

How to make it


  • Preheat oven to 375F.
  • Rinse wings & pat dry. Place in roasting pan in single layer, skin side up.
  • Drizzle oil evenly over all wings.
  • Season liberally with Magic & pepper.
  • Turn wings over and season other side. Turn back over.
  • Place in oven and bake for 30 minutes.
  • Turn temperature to 400F and bake for an additional 15-25 minutes, until golden brown and desired crispness of skin is achieved.

Boursin Stuffed Chicken

15 Dec

A great combo of moist, creamy, cheesy interior and crispy, crunchy exterior.

Time: 10 min prep, 45 min cook             Serves: 2

Ingredients


  • 2 boneless skinless chicken breasts (about 6 oz each)
  • 2 oz. boursin cheese (I used garlic & herb)
  • 1 egg
  • 1 tbsp milk
  • 1/2 cup panko bread crumbs
  • 1/4 cup grated parmesan cheese
  • Lawry’s seasoning salt, to taste
  • black pepper, to taste
  • olive oil spray

How to make it


  • Preheat oven to 350F. Spray a glass baking dish with olive oil.
  • Rinse chicken & pat dry. Cut a horizontal slit in the thickest portion of each breast to form a pocket, leaving about 1/2 inch attached, careful not to cut all the way through. Stuff each pocket with 1 oz of cheese. Secure with toothpicks.
  • In a medium bowl, combine egg and milk and whisk to incorporate.
  • Place bread crumbs & grated cheese into a sealable plastic bag or paper bag. Season with Lawry’s and pepper. Toss to incorporate.
  • Carefully put stuffed chicken in egg mixture, allowing excess to drip off. Then, place into bag with bread crumbs and toss to coat. Carefully transfer to baking dish. Repeat with other piece of chicken.
  • Spray tops liberally with olive oil. Place in oven and bake for 45 minutes – 1 hour until juices run clear.

Zucchini Leek Pancakes (Latkes)

12 Dec

Classic potato latkes are wonderful and such a lovely way to celebrate Hanukkah, The Festival of Lights. But why stop there? Zucchini and leeks come together to make these fluffy, crispy little gems. My younger brother went crazy for these! They would be good with just about any combo of veggies. Happy Hanukkah

Time: 20 minutes           Yield: 18 pancakes

Ingredients


  • 2 large leeks, trimmed, well cleaned, and cut into half moon slices
  • 1 tbsp olive oil
  • 3 medium to large zucchinis, shredded – about 5 cups
  • 3 large eggs, lightly beaten
  • 1/3 cup AP flour/oat flour
  • 1 1/2 tsp baking powder
  • 1 tsp lemon zest
  • salt and pepper to taste
  • 1/4 cup olive oil

How to make it


  • Heat olive oil over medium heat in a medium skillet. Add leeks and a pinch of salt, and saute for 5 minutes, stirring occasionally. Remove leeks to a large bowl.
  • Add grated zucchini to sauteed leeks. Stir to combine. Add eggs, flour, baking powder, lemon zest, salt, and pepper. Mix thoroughly to combine.
  • In a large skillet, heat 1 tbsp of olive oil over medium heat. Scoop 1/3 cup of zucchini mixture into the hot oil, and flatten the mixture into a thin circle. Cook in batches, careful not to crowd in pan. Cook pancakes for 3 minutes on each side, until lightly browned and slightly crisp. In between each batch of pancakes, add 1 tablespoon of oil to the skillet and allow oil to heat up before adding batter.

Baked Chimichangas

10 Sep

All the crispiness of a chimichanga but baked for less guilt. Feel free to experiment with the filling. Easily adaptable to your tastes and dietary needs – can be made vegetarian or with corn tortillas for a gluten free option.

Time: 30 minutes             Serves: 4

Ingredients


  • 1 pound ground beef (may sub ground turkey or chicken)
  • 1 batch of Best Ever Taco Seasoning Mix or your favorite taco seasoning
  • 1 cup black beans or pinto beans
  • 1 cup salsa, plus more for garnish
  • 1 cup grated cheese (I used a Mexican blend) + a bit more for topping
  • 4 large flour tortillas (I used whole grain)
  • cooking spray
  • 1/4 sour cream or plain Greek yogurt
  • 4 cups leaf lettuce, roughly chopped
  • 2 cups diced tomatoes or cherry/grape tomatoes halved
  • 2 avocados, sliced
  • 1 large/2 small limes cut into wedges

How to make it


  • Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray.
  • Heat a medium skillet over medium heat. Add 1/4 cup water. Add ground beef and taco seasoning. Cook, stirring occasionally, until browned. Drain & set aside.
  • Divide beef, beans, salsa, and cheese between the tortillas. Gently fold and wrap tightly.
  • Place seam-side down onto baking sheet. Spray each with cooking spray. Bake for 10 minutes. Sprinkle a bit more shredded cheese on each and bake an additional 5 minutes.
  • Top with more salsa, and a dollop of sour cream. Serve with lettuce, tomatoes, avocado slices, and lime wedges for squeezing over all.

Crispy Baked Sweet Potato Fries

14 Jul

I am a sweet potato fry fan but have not been able to meet the challenge of the perfect balance between a tender center and crispy, crunchy outside in my from-scratch attempts – until now! The mystery has been revealed thanks to the info provided on The Art of Doing Stuff website, and this is my recipe considering the pointers provided by the site’s author, Karen – enjoy!

Time: 25 min + soak         Serves: 1+

Ingredients


  • 1 small sweet potato per serving
  • cornstarch
  • olive oil
  • seasonings of choice – I used salt & pepper

How to make it


  • Peel sweet potatoes and cut into uniform pieces about the size of medium fries (not thick steak fries or shoestrings). Let soak in a bowl of water for 1-4 hours (not mandatory but recommended).
  • Preheat oven to 425F.
  • Put about 1 tsp of cornstarch in a plastic bag and add pieces equalling about 1 potato. Twist the top of the bag so it forms a sort of balloon and shake around to distribute cornstarch. The potato pieces should be lightly dusted with cornstarch all over. Add more if needed.
  • Place dusted potato pieces onto a non-stick baking sheet in one layer, leaving a bit of room between. Repeat with remaining sweet potato.
  • Drizzle olive oil over potatoes – starting with about 1 tbsp. Season as desired. Use your hands to distribute oil & make sure they’re well coated. Add more oil as needed.
  • Rearrange on baking sheet, making sure to leave room between each one. The more space they have the crispier they’ll get.
  • Place in oven and bake for 15 minutes, or until desired crispness is reached.
  • These are delicious served with a variety of dipping sauces, from something as simple as honey to a Sriracha mayo or Horseradish Dipping Sauce.

Shrimp Po’boy Sandwich Wraps

17 Feb

 

I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself 😉 Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.

Time: 15 minutes +chill          Serves: 4

Ingredients


  • Rémoulade Sauce


  • 1/2 cup mayonnaise
  • 2 1/2 tbsp spicy brown mustard, preferably creole mustard
  • 1 1/2 tbsp grated horseradish
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (more or less to taste)
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp minced parsley (fresh)
  • Shrimp


  • 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
  • 1/2 cup corn meal (course stone ground yellow)
  • 1/2 cup flour
  • 1 tbsp Creole seasoning blend
  • 1 egg
  • 2 tbsp milk
  • vegetable oil for frying (I used canola)
  • To Serve


  • 2 cups shredded cabbage
  • 1 beefsteak tomato, thinly sliced
  • 4 Kosher dill pickles, thinly sliced
  • 4 large flour tortillas (I used fire-roasted)

How to make it


  • Rémoulade Sauce


  • Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
  • Shrimp


  • Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
  • Combine flour, cornmeal and seasoning in a bowl, mix to combine.
  • Combine egg and milk in another bowl and whisk to combine.
  • Dip each shrimp in the egg mixture and then dredge in flour mixture.
  • Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.

 

  • To Serve


  • Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.

 

Egg Rolls

27 Jan


Served up as the starter for our celebratory Chinese New Year inspired meal.

Time: 30 minutes              Serves: 8

Ingredients


  • 1 cup finely chopped cooked chicken (I used poached chicken)*
  • 1/2 cup mung bean sprouts, roughly chopped
  • 1 celery stalk, diced
  • 1 carrot, shredded
  • 2 green onions, diced
  • 2 cups cabbage, shredded (I used purple)
  • 6 mushrooms, diced (I used baby bella but use any type you like)
  • 1 garlic clove, minced
  • salt and pepper to taste
  • 1 tbsp vegetable oil (I used canola)
  • 1 tsp toasted sesame oil
  • 1 tbsp soy sauce
  • pinch of sugar
  • 1/2 tbsp rice wine vinegar
  • 1 tbsp cornstarch
  • 2 tbsp water
  • vegetable oil for frying (I used canola)
  • 8 egg roll wrappers (I used Nasoya brand, found in the produce section)
  • *Note: You may substitute any other type of protein here (ex: beef/pork/shrimp/tofu) or leave it out altogether.

How to make it


  • Heat 1 tbsp vegetable oil & sesame oil in a skillet over medium heat. Add sprouts, celery, carrot, onion, cabbage, mushrooms and garlic. Cook, stirring occasionally, for about 3 minutes. Add soy sauce, sugar, salt, pepper, and vinegar. Toss to combine and cook for an additional 1-2 minutes. Transfer vegetables to a colander in the sink and let strain so excess moisture is expelled.
  • Combine cornstarch with water and mix well to create a paste.
  • Transfer vegetables to a bowl and mix with cooked chicken.
  • Place about 2-3 tbsp veggie mixture in middle of egg roll wrapper (you want the wrapper in front of you like a diamond not a square). Fold from the bottom, tucking tightly. Place a bit of paste on remaining outer edges. Fold the corners from each side over and press to secure. Roll remaining part, be gentle but sure that you are rolling tight enough. Repeat with remaining wrappers. Cover rolls with plastic wrap as you go.
  • Heat about 4 inches of oil in a medium stock pot or frying pan to 350F. Carefully place rolls in seam side down. Fry for about 3 minutes, or until golden brown. Transfer to paper towel lined plate and tent with foil to keep warm.
  • You may also bake these. Preheat oven to 400F. Prepare a baking sheet with cooking spray. Place egg rolls on sheet, seam side down. Brush with olive oil/spray with olive oil/spray with cooking spray. Bake 10-12 minutes or until golden brown.
  • To reheat, preheat oven to 400F. Bake for 10-12 minutes.