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Post by Arethusa on Aug 31, 2011 7:31:44 GMT -8
Since there's no general "poultry" cookin' topic in this forum, I thought I'd start one of those too. However, when thinking of noting that it's about chicken and turkey, I realized that many of you hunt wild game and that your menus might include pheasant, squab, goose, grouse and the like besides those two. Nevertheless, poultry begins and ends for me with chicken, which I love. So, to start things off, here's an easy way to make Southern fried chicken if it's as big a pain for you to drag out your deep fryer and clean it up afterward as it is for me. And, of course, if you're not Southern, or even half-Southern like me and weren't schooled in the art of making this traditional dish on your mama's knee. Easy Southern Fried Chicken Ingredients:3 pounds fryer chicken cut (or your favorite cuts of fryer chicken) 1/2 cup whole or evaporated milk 1/2 cup water 2 teaspoons of salt 1/4 teaspoon of pepper 1 teaspoon of paprika 1 cup of flour cooking oil at about 3/8ths of an inch depth in the bottom of a large coverable skillet. Directions:Mix water and milk. Mix the dry ingredients together and place them in a paper bag (I presume because a paper bag doesn't get as gummy as a plastic one when you're shaking your chicken pieces inside). Heat cooking oil to near smoking. Dip chicken in liquid and put it in the paper bag one piece at a time, shake to cover it with the flour mixture and place it in the skillet. Brown both sides of the chicken. Then cover the skillet tightly, turn heat on low and cook for 40 minutes. Uncover the skillet and turn heat up to crisp the chicken for 5-10 minutes each on both sides. Serve and enjoy!  Arethusa |
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Post by peterd on Sept 9, 2011 15:29:53 GMT -8
Since we started chicken recipies, let me add one. When I served in the US embassy in Prague, our cook there made some awesome chicken. It was so good, I had to ask how he made it.
Marinade:
Sour Cream
Honey mustard
egg
1 Tbs of red paprika
3 pieces of mashed garlic with garlic power. You can add more if you like garlic.
Oregano. Fresh oregano is better.
Season salt and pepper
Mix all ingrediences together. In a container (tupperware) spread mixture on the bottom. Place chicken tenders or breasts on the top and cover it with rest of the marinade. Cover and leave it in fridg for one or two days.
When you are ready to bake the chicken, first mix bread crumbs parmesan cheese. Bread the chicken. Grease baking dish and place chicken in that. Bake between 30 to 45 minutes (depends on size of the chicken) in 400 degrees.
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Post by Arethusa on Sept 10, 2011 6:04:01 GMT -8
Since we started chicken recipies, let me add one. When I served in the US embassy in Prague, our cook there made some awesome chicken. It was so good, I had to ask how he made it. Marinade: Sour Cream Honey mustard egg 1 Tbs of red paprika 3 pieces of mashed garlic with garlic power. You can add more if you like garlic. Oregano. Fresh oregano is better. Season salt and pepper Mix all ingrediences together. In a container (tupperware) spread mixture on the bottom. Place chicken tenders or breasts on the top and cover it with rest of the marinade. Cover and leave it in fridg for one or two days. When you are ready to bake the chicken, first mix bread crumbs parmesan cheese. Bread the chicken. Grease baking dish and place chicken in that. Bake between 30 to 45 minutes (depends on size of the chicken) in 400 degrees. ***** This one sounds delicious, PeterD. Will let you know when I've tried it. Had dinner with friends with Czech antecedents one Christmas and was served a dish called "Lead Sinkers". It was made with little gnocchi style pasta and cabbage and onions and not sure what else. Absolutely delicious. But, I haven't been able to find a recipe for it, even on the internet - alas the cook has passed on and my hosts, who are not big on Czech cooking, didn't keep it themselves. Have you ever heard of it or does it sound familiar at all? Arethusa |
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Post by peterd on Sept 10, 2011 6:13:55 GMT -8
It almost sounds like pirogi. At Christmas Eve, Czechs usually serve breaded fish filet and delicious potato salad, fish soup, and Christmas cookies. We tried to make Christmas cookies at home. They were not bad, but not the same as in Czech republic. Reason is flour. I got Czech cookbooks plus other international cookbooks. When I get hair up butt, I will try to cook almost anything. I love variety. After being overseas for many years, hamburger and french fries does not do anything for me.
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Post by Arethusa on Sept 10, 2011 6:50:35 GMT -8
It almost sounds like pirogi. At Christmas Eve, Czechs usually serve breaded fish filet and delicious potato salad, fish soup, and Christmas cookies. We tried to make Christmas cookies at home. They were not bad, but not the same as in Czech republic. Reason is flour. I got Czech cookbooks plus other international cookbooks. When I get hair up butt, I will try to cook almost anything. I love variety. After being overseas for many years, hamburger and french fries does not do anything for me. ***** I know - but the little "sinkers" were gnocchi sized and not large, like pirogi. This was a mixed Christmas feast with American dishes dominating the table and the bowl of "Lead Sinkers" was the only Czech dish that I remember as having been served. I'll bet you're a wonderful cook and your family and friends love partaking in the great feasts that you have prepared. Arethusa |
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Post by peterd on Sept 10, 2011 10:33:28 GMT -8
When comes to cooking, I can make it. My family loves European cooking. We try Czech, German, Greek, etc. When I go to Europe, I usually bring some seasoning we cannot get here.
Just a though, the sinkers were in form of balls or triangle. Was cabage was shreded? I been trying to figure out exactly what it was.
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Post by Arethusa on Sept 10, 2011 15:17:22 GMT -8
When comes to cooking, I can make it. My family loves European cooking. We try Czech, German, Greek, etc. When I go to Europe, I usually bring some seasoning we cannot get here. Just a though, the sinkers were in form of balls or triangle. Was cabage was shreded? I been trying to figure out exactly what it was. ***** When you speak of the foods you enjoy eating, I'm remembering your remark that looking at Triple O's dessert pictures made you gain 20 pounds. Just imagining how good your food must taste has me gaining 20 pounds. LOL The sinkers tasted like noodlish-dumplings and were shaped like gnocchi - they were that small in size but not of the same texture. I'm thinking more spaetzel-ish - only rounded and shaped like gnocchi. And yes, the cabbage was shredded like slaw only a little fatter. I don't remember any meat - like chicken - being in the dish. To my best recollection, it was made of cabbage, onions and probably chicken broth with those little dumplings mixed all through it. And boy, it tasted good! Thanks and maybe we can solve this mystery - another thought I had was that "Lead Sinkers" could have been my take on the Czech word for the dish. Anything you can think of that comes close to sounding like it in Czech - like maybe "ledzinkers", for instance? Enjoy your evening, Arethusa |
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Post by peterd on Sept 10, 2011 16:12:05 GMT -8
That almost sounds like something from Bavaria. More I looking at your description, it sounds like dumplings. Word does not sound Czech. You are right about Czech cooking. You cannot eat it every day you will be gaining 20 plus pounds in one hit. We will get down to the bottom eventually. I have to hit Czech cook books.
My daughter perfected Czech salty rolls and Easter bread. We still struggeling with Christmas bread. Again it is because of flour. It is fun to try.
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Post by Arethusa on Sept 11, 2011 6:35:42 GMT -8
That almost sounds like something from Bavaria. More I looking at your description, it sounds like dumplings. Word does not sound Czech. You are right about Czech cooking. You cannot eat it every day you will be gaining 20 plus pounds in one hit. We will get down to the bottom eventually. I have to hit Czech cook books. My daughter perfected Czech salty rolls and Easter bread. We still struggeling with Christmas bread. Again it is because of flour. It is fun to try. ***** Hi Again - unless "Lead Sinkers" intrigues you and you want to find the recipe for yourselves, please don't go to any trouble trying to locate it for me, PeterD. I had the plan to experiment with making something closely approximating it somewhere down the line when I have some time to experiment with new cooking I've been wanting to try, to which I've now added your Black Forest cake and the Czech chicken recipe, YUM. Thank you for adding to my culinary repertoire and if I locate a "Lead Sinkers" recipe somewhere in time, I'll be sure to post it here - or more probably in the casseroles' thread with a note to you in this thread that I've found it, at last. Arethusa/Pat |
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Post by peterd on Sept 11, 2011 14:15:30 GMT -8
I am looking forward to that. It never hurts to try something new.
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Post by tripleo on Sept 13, 2011 16:50:01 GMT -8
Could you be talking about what we called "glace" - in German, "gloss" with that doodad over the top of the o. There are many different ways of making the things, but basically, they are dough balls. Or "rivels"? Very similar to spaetzle?
Peterd, tried your recipe using chicken breasts and it's a keeper.
If you can find it, try using hard white flour in those recipes instead of hard red flour, which is the common all purpose flour you find in stores. I think it will make the difference that you are looking for.
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Post by tripleo on Sept 13, 2011 17:00:24 GMT -8
library.ndsu.edu/grhc/recipes/dictionary.htmlOr the following recipe is from this website: www.rollintl.com/roll/recipes.htmPotatoes and Glace (Kartoffel und Gl'o'ss) Glace dough: 1c flour, 1 egg, little salt,1/2c water Preparation: Peel and cube potatoes. Boil in water until almost done. Make glace dough. Bring another pan of water to boil. Put dough on plate that has a little water on it. The dough itself is a little runny. Tilt plate slightly and chop little pieces of dough into the boiling water. As you go along, dip spoon into hot water so the dough won't stick. Cook only as many glace as will fit across the top of the pan, don't over crowd. Cook a few minutes until done (when they come to the top). Drain and fry for a minute in oil and a little onion. Drain potatoes and mix with glace. There are about a thousand ways of using and making glace, so it's not all cast in stone. Here is a link to an article about white wheat (which includes bulgar) that you may find interesting. www.wholegrainscouncil.org/whole-grains-101/whole-white-wheat-faq
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Post by Arethusa on Sept 14, 2011 2:15:00 GMT -8
Thanks, TripleO - Kloss (mit "umlaut") sound very much like the little dough balls, or "lead sinkers", that were part of the Czech dish I was describing that was made with boiled cabbage and onions - instead of potatoes. Arethusa |
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Post by peterd on Sept 14, 2011 5:25:41 GMT -8
Thanks for the reminder. Good ole dumpling. When you start cooking them they sink, but eventually they foat. It is not Gloss its Kloss. I got the recipe. My mom use to make brea and potato dumplings. They were out of this world. When you make potato dumpling you can put piece of a good smoke meant in the middle. I posted recipe for cabagge in this forum long time ago. It could be on the page two.
TripleO, glad you like the chicken recipe.
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