Text 15163, 102 rader
Skriven 2008-10-17 08:06:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HAFFLY
Ärende: Southron Fried
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Even the non spicy  has a bit of heat, making it more Cajun than
 RH> southern.

 DD> Beg to differ. My forebears were from the Carolinas and Virginia
 DD> (mostly) and our family recipe fried chicken _ALWAYS_ was heavily
 DD> spiced with (at the very least) black pepper.

 RH> I think it's the difference in spicing.  Most of the southern fried
 RH> chicken I'm familiar with seems to be more of a black pepper & poultry
 RH> seasoning flavor.  Of course frying it in Crisco that's had umpteen
 RH> other fryings in gives it a unique flavor.  I've also seen a good
 RH> number of recipes that call for soaking it in buttermilk before coating
 RH> and frying

In my family we always used fresh lard or crisco and a very deep cast iron
skillet reserved for the purpose. And as fried chicken was a Sunday-only deal
the left-over oil was used up in other things before time to do the next batch.

 DD> Fried chicken ain't s'posed to be bland.

 RH> I'm not saying it is; I'm just of the opinion that adding heat to it
 RH> makes it more Cajun than deep south fried chicken.

I don't agree. Which is why they have many windows at the racetrack and more
than one column on an election ballot.

 DD> Check out this Paula Deen formula - you don't get much more Southern
 DD> that ol' Paula and her trademarked Southern drawl schtick ....

 DD> MMMMM----------------------HOUSE SEASONING---------------------------
 DD>       1 c  Salt
 DD>     1/4 c  Black pepper
 DD>     1/4 c  Garlic powder

 RH> She uses this in large quantities I've noticed.

Note that that is not just for the batch of chicken at hand. I says "store
covered tightly" - implying further uses from the same batch.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Cakes With Lemon Yogurt Sauce
 Categories: Seafood, Citrus, Dairy, Chilies
      Yield: 4 servings
 
      1 lb Skinless salmon filet; in
           - 1/2" pieces
      2    (6") pita rounds
           +=OR=+
      3 sl Firm white sandwich bread;
           - in sm pcs
    1/4 c  Mayonnaise
      1 lg Egg; lightly beaten
    1/2 ts Ground coriander
    1/4 ts Cayenne
      2 tb Chopped chives; divided
  1 1/2 ts Grated lemon zest; divided
      2 tb Olive oil
    3/4 c  Plain whole-milk yogurt
      1 ts Fresh lemon juice
 
  Accompaniment: lemon wedges
  
  We've given eminently tasty salmon the crab-cake treatment.
  Topping the lovely, golden (and satisfyingly chunky) cakes
  is a tart, tangy yogurt sauce rather than the usual tartar.
  
  Mix together salmon, pita, mayonnaise, egg, coriander,
  cayenne, 1 tablespoon chives, 1 teaspoon zest, and 1/2
  teaspoon salt. Season with black pepper and form into 4
  cakes (4 inches in diameter).
  
  Heat oil in a 12-inch heavy nonstick skillet over medium-
  high heat until it shimmers. Cook salmon cakes, turning
  over once, until golden and just cooked through, 6 to 7
  minutes total.
  
  Stir together yogurt, lemon juice, 1/4 teaspoon salt,
  remaining tablespoon chives, and remaining 1/2 teaspoon
  zest. Serve salmon cakes with sauce.
  
  Serve with: Moroccan eggplant salad; sliced tomatoes
  drizzled with fruity olive oil; or celery and potato
  salad; (serve in place of the yogurt sauce)
  
  by Ruth Cousineau
  
  Gourmet | August 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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