Text 23243, 107 rader
Skriven 2009-04-12 21:04:00 av Michael Loo (1:18/200.0)
  Kommentar till text 23155 av Dave Sacerdote (1:123/140)
Ärende: fried stuff 471
=======================
 ML> Right now, one doesn't really get fried chicken in Boston - 
 ML> the darn Roy Rogers (now defunct) in the Baltimore airport 
 ML> had better chicken than anything I've found in this city.
 DS> Look for a Crown Fried Chicken or a Kennedy Fried Chicken (the
 DS> brands are affiliated and have the same menus, but the franchise
 DS> is far, far looser-knit than any other fried chicken place.)

Turns out Popeye's has a franchise in a neighborhood of Boston
that I've not been in in 10 years (not a bad part of town, mind,
but rather a student part of town). I might go there on a field
trip someday.

 DS> The chicken is much better than KFC: Kennedy uses a dredge of

There's a Kennedy that exudes goodish smells on a bus route
I take maybe 3, 4 times a week. It's in the dodgiest part of
the dodgiest burg that this bus route goes through. Six blocks
away is an indy called Charlie's, which is reputed to have
better fried clams than the Clam Box and Farnhams. I haven't
been there either. Bear in mind that I've walked through
Roxbury and Harlem with impunity.

 DS> seasoned flour without an egg wash first, and then it's directly
 DS> into the fryer for CRISP outside, moist inside - very much like
 DS> a lot of the Chinese takeouts do their wings.  Not as spicily

Fried chicken ain't rocket science! Though it does require
time and care, and most people either don't have any time
or don't care, or both.

 DS> seasoned as Popeye's, which is a bit of a drawback.

That's what God made shakers of 100000 Scoville dust for.

==

 DS> Email me the pic with a write-up and I'll post it at the 
 DS> Cupboard.

I'll ask Alex if it's ok to use his pic.

 DS> How did it compare to the chicken-fried bacon we did a few
 DS> years ago?

It was fried nothingness, the bacon having been emasculated
by a pretreatment (I believe blanching).

Green tomato sandwich
Cat: seafood, recherche
Yield: 8 servings

16 sm (golf-ball size) green tomatoes
6 lg eggs
4 Tb heavy cream
salt and freshly ground black pepper
2 c stone-ground yellow corn meal
1 c vegetable oil
1 1/4 ts Old Bay seafood seasoning
1/3 c mayonnaise
1 Tb Dijon mustard
1 c lemon, juice of
1 ts finely chopped parsley
1 Tb finely chopped red bell pepper
1/4 ts baking powder
1 lb jumbo lump crab meat
1/3 c all-purpose flour, plus extra for dusting
basil sauce (see recipe)
4 Tb finely diced Smithfield ham

FRIED GREEN TOMATO SANDWICH WITH VIRGINIA LUMP CRAB CAKE AND
SMITHFIELD HAM

Trim and discard the ends of the tomatoes, and halve
horizontally. In a medium mixing bowl combine 4 eggs,
heavy cream, and salt and pepper to taste. Mix until
well blended. Dip tomato halves in egg mixture, turning
to coat completely, then dust well with corn meal.

In a lg heavy skillet over medium-high heat, heat 1/2 c
oil until sizzling. Add tomato halves, and fry until golden
brown on each side, about 1 min a side. Remove from heat,
and drain on paper towel.

In a large bowl combine 2 eggs, Old Bay seasoning, mayonnaise,
mustard, lemon juice, parsley, red pepper, and baking
powder. Stir until well blended. Gently fold in the crab
meat without breaking up the lumps of meat. Sprinkle with
1/3 c of flour, and fold until just blended.

In a clean skillet over medium-high heat, heat the remaining
1/2 c oil until sizzling. Divide crab meat mixture into 16
cakes about the same diameter as the tomato halves (about
2 1/2 Tb each). Lightly dust each cake with flour, and drop
into hot oil. Fry until golden brown on each side, about
1 min a side.

To assemble, pour a small pool of Basil Sauce on each of
eight serving plates. Place two fried green tomato halves
in each pool. Top each tomato half with a crab cake, then
with another fried tomato half. Garnish with a sprinkling
of diced ham, and serve immediately.

Adapted from William Scalley, Eastville Manor
NY Times 11/18/98

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