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

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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
****

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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

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27

Apr

by Romeo Sid Vicious

Add more or less seasonings to taste. A nice addition is a couple of bay leaves added at the same time you add the beef.

Recipe: Shepard’s Pie

Summary: RSV’s take on the classic shepard’s pie

Ingredients

  1. 4-5 large potatoes
  2. 2-3 cups of milk
  3. 3 tbsp of butter
  4. 1.5 lbs sirloin or chuck steak
  5. .5 lbs whole small white mushrooms
  6. 1 large white onion
  7. 1 cups of frozen peas
  8. 1 cup thin sliced carrots
  9. 4 cups beef broth
  10. 4 tbsp cornstarch
  11. 1.5 tbsp Worscestershire sauce
  12. 4 tbsp salt
  13. 1 tbsp coarse ground black pepper
  14. Vegetable oil of your choice (I use regular vegetable oil and wouldn’t recommend olive oil for this dish).

Instructions

  1. Pre-heat oven to 375.
  2. Cube the sirloin or chuck (1/2 cubes are good for this).
  3. Roughly peel the potatoes. Leave the divots of skin or some strips for extra flavor.
  4. Place the potatoes in a large pot, cover with water, and bring to a boil.
  5. Boil the potatoes until soft.
  6. While the potatoes boil saute the onions and carrots in a large iron skillet with high sides using enough vegetable oil to coat the bottom of the skillet.
  7. Sprinkle a little of the salt onto the onions and carrots while cooking – a couple of pinches.
  8. When the onions are translucent add the mushrooms to the skillet and continue to saute until the mushrooms are soft.
  9. Once the mushrooms are soft turn up the heat to medium high and stir the vegetables until the pan is hot.
  10. Once the pan is hot enough to start caramelizing the onions add the cubed beef and stir to combine.
  11. Add the Worcestershire sauce to the beef.
  12. Cook this mixture on med-high heat until the beef is done.
  13. Once the beef is done add two or more cups of beef broth to the skillet.
  14. Just enough to barely cover the beef and vegetables.
  15. Add the 2 tbsp salt and 1 tbsp coarse ground black pepper to the skillet and bring to a boil.
  16. Reduce mixture until the flavor is right, stirring and tasting frequently.
  17. While the beef mixture is reducing drain the water from the boiled potatoes and return the potatoes to the pot.
  18. Add 3 tbsp butter to the potatoes.
  19. Add 1 cup of milk to the potatoes and mash.
  20. Mash until stiff peaks form on the potatoes, adding milk as necessary.
  21. Make a slurry using 4 tbsp cornstarch and 1/3 cup of beef broth.
  22. Slowly add the slurry to the boiling beef mixture in the skillet stirring constantly until the broth thickens to a gravy-like consistency.
  23. Remove the skillet from the hot burner immediately once the broth reaches the right thickness.
  24. Add the frozen peas to the beef mixture and stir to mix.
  25. Let the beef mixture cool for ten minutes.
  26. Once the beef mixture has cooled for ten minutes spread the potatoes over the top of the beef mixture, still in the skillet, making sure to that the potatoes are about an inch thick all over and that they touch the sides of the skillet.
  27. Use a butter knife to cut slits around the outside of the potato covering to allow for the broth boiling through.
  28. Optional: Spread melted butter over the top of the potatoes covering to aid browning.
  29. Place the skillet in the 375 degree oven for 30-45 minutes or until the potato covering is golden to medium brown.
  30. Remove from oven very carefully and let the dish rest for 10 minutes before serving.
  31. Use a ladle to serve the shepherd’s pie into large shallow bowls making sure a hefty serving of the topping makes into each bowl.
  32. Serve with a hard bread (Irish soda bread goes great with this) and a nice dark beer.

Meal type: dinner

CulinaryTradition: Irish

My rating: 4.0 stars
****

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22

Apr

by Romeo Sid Vicious

Recipe: Salmon Croquettes

Summary: RSV’s famous salmon croquettes and buttered peas

Ingredients

  1. 3 cans of pink salmon (14.75 oz, I prefer Honey
  2. Boy brand)
  3. 6 large or extra large eggs
  4. 1.5 cups of milk
  5. 1 box of Ritz crackers or captain’s wafers
  6. 1 lb of bacon
  7. 1 lb frozen peas
  8. Butter, lots of butter
  9. Salt
  10. Pepper

Instructions

  1. Chop up the bacon into small pieces and set aside.
  2. Open the cans of salmon and mostly drain them. I usually just open them with a can opener, leave the lid on, and turn them upside down over the sink. You want some of the juice for flavor. Save one of the empty cans for later.
  3. Use a potato masher to crush up the salmon.
  4. Crack all of the eggs and mix in with the salmon using the potato masher.
  5. Add 2 tsp salt
  6. Add 1/2 tsp black pepper (I prefer fine ground for this)
  7. Once the salmon and the eggs are well mixed, you want very few large pieces of salmon, begin crushing the crackers into the mixture. I do this using my hands and crush 4 or 5 crackers at a time. Use the potato masher as you add crackers to mix them in well. Add crackers until the mixture looks moist but starts to hold together but is not dry.
  8. Set salmon and cracker mixture aside. Place frozen peas in a pot with enough water to almost cover the peas.
  9. Add 1.5 cups of butter to the pot with the peas.
  10. Place the chopped bacon into a skillet, I prefer iron skillets for this but to each his own, on med-high and cook until crisp.
  11. Turn off the burner.
  12. Use a slotted spoon to scoop the chopped bacon onto a plate covered with a paper towel. Pour the hot bacon grease into the salmon can you saved. (be careful: it will pop and it is hot grease)
  13. Turn the pot with the peas on and bring to a boil while doing the next steps.
  14. Place the skillet back on the burner and turn the burner to med or slightly higher.
  15. Crush the crisp bacon and mic into the salmon and cracker mixture.
  16. Place enough bacon grease in the skillet to cover the bottom but not enough to pool up.
  17. Form patties out of the salmon and cracker mixture, size them to your liking. I usually like about 2-2.5 inches across and 1/4-1/2 inch thick.
  18. Cook patties until they are browned on the outside and still a little moist in the center. Adjusting the heat as necessary.
  19. When the peas come to a boil stir them and add 2-3 tsp salt and boil for five to ten minutes (depending on the brand and how soft you like your peas).

Meal type: dinner

CulinaryTradition: USA (Southern)

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

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