Text 7251, 106 rader
Skriven 2008-05-17 17:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Buddig's
====================
-=> DAVE SACERDOTE wrote to JIM WELLER <=-

 JW> It'll coast you an arm and a leg but there is still wonderful air
 JW> dried salt beef being made in France and Italy.

 DS> This fall, there will be wonderful air dried salt beef in my attic. [g]

Right next to the magnificent cappicola.

Weller sure misses out on a lot whilst playing playing Nanook of the North. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken W/ Bacon & Pepper Cream Gravy
 Categories: Poultry, Pork, Sauces, Chilies
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
  3 1/2 lb Whole chicken; in 8 pieces
      3 c  Well-shaken buttermilk
      1 lg Onion; thin sliced
      2 ts Hot sauce
      2 c  All-purpose flour
      2 ts Paprika
    1/8 ts Cayenne
      8 sl Bacon; (1/2 lb)
      3 c  Oil

MMMMM---------------------------GRAVY--------------------------------
      4 ts All-purpose flour
      2 c  Whole milk
 
  Equipment: a deep-fat thermometer
  
  Fried chicken in the South has many variations. Here, a buttermilk
  marinade helps keep the meat tender and juicy underneath crisp, golden
  skin; pepper-speckled gravy and bacon add savor and smoke.
  
  Marinate chicken:
  
  Toss chicken with buttermilk, onion, Tabasco, and 2 teaspoons salt.
  Marinate chicken, covered and chilled, at least 12 hours.
  
  Coat and fry chicken:
  
  Put flour, paprika, cayenne, 1 1/2 teaspoons salt, and 1 teaspoon
  black pepper in a paper or plastic bag and shake to combine well.
  
  Drain chicken well in a colander, discarding marinade and onions, then
  shake chicken in bag, 1 piece at a time, to coat well.
  
  Knock off excess flour and transfer to a sheet of wax paper. Let
  chicken air-dry 30 minutes.
  
  Preheat oven to 250°F with rack in middle.
  
  Set a cooling rack in a large shallow baking pan.
  
  Meanwhile, cook bacon in 2 batches in a 12-inch heavy skillet over
  medium heat until browned and crisp. Transfer to rack in baking pan
  and keep warm in oven.
  
  Scrape up brown bits from bottom of skillet with a spatula and strain
  bacon fat through a fine-mesh sieve into a bowl, reserving bits in
  sieve.
  
  Wipe skillet clean and add strained bacon fat. Add enough oil to
  measure 1/2 inch fat in skillet and heat to 350°F over medium-high
  heat.
  
  Fry chicken 4 pieces at a time (keep each batch all white meat or all
  dark meat), skin sides down first, turning occasionally with tongs,
  until golden-brown and cooked through, 8 to 12 minutes for breasts and
  wings; 10 to 12 minutes for drumsticks and thighs.
  
  Transfer chicken to rack with bacon and keep warm in oven. Return fat
  to 350°F between batches and reserve after frying.
  
  Make gravy:
  
  Strain frying fat through sieve into a bowl, then return 1 tablespoon
  fat and all brown bits in sieve to skillet. (Discard remaining frying
  fat once cool.) Whisk in flour and cook roux over medium heat,
  whisking, 1 minute. Whisk in milk, 1 teaspoon salt, and 3/4 teaspoon
  pepper and bring to a boil, whisking, then simmer, whisking, until
  thick, 3 to 5 minutes.
  
  Serve chicken with gravy and bacon.
  
  Cooks' note: Chicken can be marinated up to 24 hours.
  
  Lillian Chou
  
  Makes 4 servings
  
  Gourmet | January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Are they clinging to their crosses?" -- Chesterton
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