12

May

by Romeo Sid Vicious

Recipe: Brokeback Chicken

Ingredients

  • 1 Whole Chicken
  • 1 Large Onion
  • 3 Zucchini
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1/2 Tablespoon Dried Basil
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Coarse Ground Black Pepper
  • 1/2 Cup Soy Sauce
  • 1/8 Cup Balsamic Vinegar

Instructions

  1. Combine all ingredients except chicken, onion and zucchini.
  2. Let this mixture sit for at least an hour.
  3. Cut the backbone out of the chicken and flatten chicken leaving the skin side up. Some bones may break during the flattening.
  4. Prepare the grill by getting charcoal ready according to directions.
  5. Wrap two bricks in aluminum foil and place on the grill while charcoal is coaling up.
  6. Slice the onion into thick slices.
  7. Slice the zucchini into thick slices.
  8. Using your fingers work the spice and soy sauce mixture under the skin of the chicken. Making sure to coat the whole of the chicken under the skin.
  9. Place the sliced onion directly on the grill making sure to cover enough area for the chicken to rest on.
  10. Layer the sliced zucchini on top of the onions.
  11. Place the chicken, skin up, on top of the onions and zucchini.
  12. Place the hot bricks on top of the chicken.
  13. Cover and cook for 30 to 45 minutes.
  14. Discard the onions.
  15. Quarter the chicken and serve with the zucchini.

Meal type: dinner

CulinaryTradition: USA (General)

My rating: 3.5 stars
***1/2

Tags: , ,
Filed Under Slaving in the Scullery
Comments Off

11

May

by Romeo Sid Vicious

Recipe: Adobong Manok

Summary: Mary Kean’s Adobo by way of my mom

Ingredients

  • 1 Fryer cut into pieces
  • 1/2 Vegetable oil
  • 3 Cloves of crushed garlic
  • 1 Onion sliced thin
  • 1/3 Cup Apple Cider vinegar
  • 1/3 Cup Water
  • 1/3 Cup Soy Sauce (Kikkoman preferably)
  • 2 Tbsp Sugar
  • 1 Large Bay Leaf
  • 1/2 tsp Fresh ground black pepper

Instructions

  1. Brown the chicken in a frying pan with the 1/2 cup vegetable oil.
  2. Once the chicken is browned add in the garlic and onion and cook until the onion is translucent.
  3. Place the chicken, garlic, and onions in a crock pot and cover with the rest of the ingredients.
  4. Cook at least an hour (according to the original recipe) but about six hours is better on the low setting on the crock pot.
  5. Serve over rice.

This is better served the next day. Store in the fridge and reheat and it’s amazing!

Meal type: dinner

CulinaryTradition: Philippines

My rating: 4.0 stars
****

Tags: , ,
Filed Under Slaving in the Scullery
Comments Off

10

May

by Romeo Sid Vicious

Recipe: Heart Attack Fried Chicken

Summary: You will feel your arteries hardening while you eat…

Ingredients

  • 12 boneless/skinless chicken breasts
  • 2 quarts of buttermilk
  • 2 large bags of Lays plain potato chips
  • 3 cups of flour
  • 3 extra large eggs
  • 1 quart whole milk
  • 1 can of shortening

Instructions

  1. Place the chicken in a large bowl and cover with buttermilk.
  2. Set the buttermilk chicken in the fridge overnight or at least four hours. The longer the better.
  3. When ready to cook mix the eggs and whole milk in a large bowl.
  4. Place the flour in a large flat dish.
  5. Crush both bags of chips in another large flat dish.
  6. Remove the chicken from the buttermilk, letting the buttermilk drain off the chicken.
  7. Place the chicken into the egg and milk mixture.
  8. Dredge the chicken as follows: From the egg mixture to the flour back to the egg mixture into the crushed potato chips.
  9. Place dredged chicken onto a bakers rack with a pan underneath and let sit for 10 mintues.
  10. Put your shortening into an iron frying pan.
  11. Heat the shortening to 350 degrees.
  12. Place the chicken into the hot shortening and cook for at least ten minutes adjusting the heat as necessary. Cook until the potato chips coating is golden brown.
  13. Serve with heavily buttered mashed potatoes.

Meal type: dinner

CulinaryTradition: USA (Southern)

My rating: 4.5 stars
****1/2

Tags: , ,
Filed Under Slaving in the Scullery
Comments Off