Text 33989, 107 rader
Skriven 2015-12-05 09:09:20 av Dave Drum (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: Paprika
===============
My shipment was in yesterday's post. Same stuff you have - right down to the 
"Style" notation on the front of the can. Makes me wonder where the chilies 
are sourced.

Far Away Foods is in Californica. The can is packaged in Avnel, NJ. Is the 
product from Hungary, US, or maybe China? Who knows.

Small sample tastes reveal a decent product.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Double Down
 Categories: Marinades, Poultry, Pork, Cheese, Dairy
      Yield: 4 Sandwiches
 
      2    Chicken breasts; split,
           - boned, skinned

MMMMM---------------------------BRINE--------------------------------
     12 c  Water
    1/2 c  Kosher salt
    1/2 c  Honey
      8    Bay leaves
      1 bn Thyme
      1 bn Parsley
     15 cl Garlic; unpeeled
      2 tb Whole black peppercorns
      2    Sprigs rosemary
      1 tb Fine grated lemon peel
    1/2 c  Lemon juice

MMMMM---------------------------TO FRY--------------------------------
      3 c  Flour
      2 tb Garlic powder
      3 tb Onion powder
      2 ts Paprika
      2 ts Cayenne
      2 ts Dried sage
      2 ts Dried thyme
      2 ts Dried oregano
      2 ts Dried basil
      2 ts Dried marjoram
      1 ts Black pepper
      2 ts Salt
      3 c  Buttermilk
      6 c  Peanut oil, for frying

MMMMM---------------------------SAUCE--------------------------------
      2 tb Dijon mustard
    1/2 c  Butter; softened
      1 ts Cornstarch
    1/3 c  Hot water
           Salt & pepper

MMMMM------------------------TO ASSEMBLE-----------------------------
     12 sl (thin) Jamon Iberico de
           - Bellota (or another dry
           - cured ham)
      1    Wedge Brie; in 1/4" slices
 
  MAKE THE BRINE: Combine all of the brining ingredients
  except the chicken in a large pot, bring to a boil for one
  minute. Remove from heat and allow the brine cool
  completely, refrigerate until cold. Rinse chicken breasts
  and slice in half lengthwise, creating cutlets. Add the
  chicken to brine, making sure that the meat is submerged;
  refrigerate 6 to 12 hours.
  
  FRY THE CHICKEN: Remove chicken from the brine; drain and
  pat dry. Line a large baking sheet with parchment. Mix
  flour and 11 herbs and spices in a large bowl; pour
  buttermilk in another bowl. Working with one piece of
  chicken at a time, dip the chicken into the spiced flour
  mixture, coating both sides thoroughly. Dip the coated
  chicken into the buttermilk, and then back into the flour.
  Place the chicken on the parchment-lined baking sheets,
  let stand for one hour.
  
  Heat the peanut oil in a heavy pot or Dutch oven until it
  reaches 330øF/166øC. Working in batches, fry the breasts
  until fully cooked and dark golden brown, about five
  minutes. Transfer to paper towels to rest.
  
  MAKE THE SAUCE: Heat the mustard in a small pot over very
  low heat. Add the butter a little at a time, stirring
  constantly; when all the butter is incorporated, add
  cornstarch and water and stir until the mixture thickens.
  Season with salt and pepper.
  
  BUILD THE SANDWICH: Place one piece of chicken on a
  serving plate. Top the chicken with a slice of brie and
  three slices of ham. Top with a second piece of fried
  chicken. Serve immediately with the sauce on the side.
  
  Makes 4 Double Down sandwiches
  
  FROM: http://www.saveur.com
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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