Tag Archives: fried

crispy, juicy and HOT!!!

Sunday suppers seem to creep upon us quicker than ever, almost as quick as summer has passed by…
Tonight, an incredible classic dish needed to make an appearance on our table… classic fried chicken! This dish was a do-ahead however.
After breaking down the chicken into manageable pieces, they were brined overnight. Today they were dipped into a buttermilk concoction and then dusted in a flavorful, spicy flour mixture.
Cooked in a fragrant herb and garlic infused oil, these previously boring beauties turned into sultry goddesses.
Once golden and crisp [and of course cooked through], a tower of divine luxury was built on a plate then decorated and spritzed with wedges of lemon.
Each crunchy bite brought back memories of childhood when my mother would spend hours in the kitchen preparing the ultimate and perhaps most intoxicating fried chicken… she taught me well!

at a low simmer…
-R

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good ole’ grandma…

Tonight I had a real craving for something that reminds me of my grandmother… nothing fancy, but super delicious, fried shrimp in homemade sauce. Now this was something she would make because I love shrimp [even though she’s allergic and can’t eat]…
So as a nod to her, I decided to satisfy my craving and recreate her ‘peasanty’ classic!
After a quick breading and rest in the fridge to setup, it was into some super hot oil just to brown the shrimp. Once browned, into some homemade sauce to finish cooking off and flavor the sauce even more.
To serve up this spectacular comfort food, a sprinkle of freshly grated pecorino cheese, some toasty sliced Italian bread utilized as the spoon in this whole story to scoop up every last ounce of delightful goodness!
My grandmother taught me many things growing up, one of them… making amazing food!

at a low simmer…
-R

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layers of perfection…

So to finish off a fantastic weekend full of good food and celebrations, what better to do then crank out an equally fantastic dinner!
I am a lover of anything parmigiana [and typically anything fried], so instead of a traditional parm dinner… the thought of a twist popped into my head!
So I sliced up some beautiful purply eggplant and breaded them, let them chill out for a bit to set up and then bathed them in some hot oil till completely golden, crispy and gorgeous [of course there was the need to taste along the way]!
To create this ‘deconstructed’ if you will eggplant parm, ripe tomatoes were chopped, basil chiffonade and fresh mozz sliced just thick enough to cause a melty glue to seal up this whole story.
Layer upon magnificent layer, this meal was built… a drizzle of oil and into the oven until melted and golden!
Sweet from the tomatoes, a wonderful freshness from the basil, crunchy and textured from the breadcrumb, tender and complexly flavored from the eggplant and oozing from the hot mozz!
What an exciting way to end this weekend…

at a low simmer…
-R

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a simple supper with BOLD flavors!!

Tonight on the menu were fried pork cutlets topped with sautéed onions served with that super-secret rice and beans recipe [mentioned in an earlier post] I was lucky enough to be granted with on the side…
As for the pork cutlets and onions, I quickly fried the cutlets that I had breaded [simple enough], then while cooking the cutlets sautéed the onions in some vinegar and adobo seasoning just until slightly softened.
The onions had a beautiful tanginess, while the cutlets were crisp and juicy playing perfectly alongside. This meal was a much welcomed delight! Sometimes I wish my stomach was as big as my eyes…

at a low simmer…
-R

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mexican flair…

Gosh I’m stuffed!! Tonight we went out for dinner and hit up one of our favorite Mexican restaurants. It is truly a hidden gem, that in recent times is becoming more and more visited.
We started off with a trio of fantastic appetizers… guacamole of course being one [I love the version they offer here], nachos [not served in the style many are used to] and an order of chicken quesadillas. Every bite was breathtaking and so eye-catching that I realized as I was stuffing my face that I forgot to get a full plate photo!! [forgive the close ups of the guac and quesadillas following]…
Onto dinner we went [I think we surprised the server when we ordered this course since the appetizers alone could have fed quite a few]… one dish was a skirt steak served in an adobo sauce, along with rice, refried beans and flour tortillas; the second dish was fried steak with onions served alongside black beans and rice…
The flavors were amazing and I honestly do not know how I was able to complete the entire dish, but then again I have never been one to back down from anything [meals included]!!

at a low simmer…
-R

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flower-power!!

Yesterday my weekly basket of locally grown produce arrived and to my surprise zucchini blossoms cheerfully topped my bountiful basket. These little beauties have been on my list of things to make so I made it my mission to make them before they lost their bloom! To cook these little guys I made a simple batter which I seasoned with salt. I carefully coated these bad boys and then deep fried then turning just once until they were golden in color. As I removed them I sprinkled them with some extra salt for an added hit of flavor. Even though I new better I dove right in and bit right into this hot little number. The batter was light and crispy and the flower was creamy with a wonderful sweet, almost nutty flavor. This is surely a dish I’ll make again and again! I think I have a new favorite flower!

at a low simmer…
-R

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purple beauties!

I was craving eggplant today! Perhaps it was the fact that I was running out of the caponata we had made, or maybe it was the gorgeous bounty that was available at the market? Regardless, it was a mission that would be accomplished today!
So after picking up two hefty, purple beauties it was time to decide on how to prepare them… I could make it as an addition to a summery pasta dish, in a vegetarian stir-fry, or my personal fave… FRIED! Well I think you all know where this is going; no not parm, but definitely something tasty. So I picked up some gorgeous brioche rolls from one of my favorite NYC based purveyors, as well as fresh mozz and roasted red peppers from my local Italian specialty food market!
Once home, it was time to slice, then dip and bread each sliver of eggplant. Into the fridge they all went to set up and then it was eventually time fry these bad boys… Of course some serious QC was required during the cooking process to make certain everything was seasoned wonderfully and absolutely delicious! [think more made it in my belly, than onto the awaiting tray]…
To serve… the brioche roll was opened gently, a slice of fresh mozz, a lettuce leaf, roasted red peppers, and lastly the star… two slices of the eggplant! Sweet from the roasted peppers, creamy thanks to the mozz, crunchy from the lettuce, as well as herbaceous from the breadcrumb.
Why do I see a midnight snack happening later…

at a low simmer…
-R

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