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Category Archives: Brined
Smokey Fried Chicken, with Fermented Green Beans and Carrots
by Cat, July 2007 (photo, right, from Wikimedia commons) See also: 1. 1-2-3 Buttermilk Fried Chicken; or, from other sites: 2. Oven-Fried Chicken (EatingWell.com (2)) 3. Buttermilk Country-Fried Chicken with Cucumber Salad (3) This recipe is adapted from Fine Cooking.com’s Tea-Crusted Fried Chicken with Pickled Veggies (1). The original uses lapsang … Continue reading
Posted in Brined, Dairy, Fat or oil, Fermented, Flour, Fried, Herbs, Legumes, Poultry, Root Veggie, Spices
Tagged brine, buttermilk, carrots, chicken, ferment, fry, green beans, lard
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1-2-3 Buttermilk Fried Chicken
by Cat, July 2007 (photo, right, from Wikimedia commons NOTE about photo: I don’t recommend commercially produced french fries, as they are coated with wheat flour and then fried in oils not intended for high-heat cooking. But if you start with … Continue reading
Posted in Brined, Dairy, Fat or oil, Flour, Fried, Poultry, Spices
Tagged brined, buttermilk, chicken, coconut oil, flour, lard, palm oil
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Slow-Roast Game Hen, Brined & Glazed with Maple Syrup
by Cat, Jan 2014 (photo, right, from Wikimedia Commons) I’ve not yet tested this recipe. See also: About Cornish Game Hens, Grouse, Pheasant & Other Small Fowl I love the flavor of real maple syrup but don’t get to indulge in it … Continue reading
Posted in Brined, Flavoring, Herbs, Poultry, Slow-roasted, Spices, Sweetener
Tagged brine, cinnamon, game hen, maple syrup, sage
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Pan-Roasted Chicken Breasts/Thighs, with Herbs & Wine (or Baba Ghanoush)
by Cat, Oct 2007; Aug 2015, update using thighs (Photo, right, from Wikimedia Commons) Pan roasting was a new experience for me, but after trying this recipe from Cook’s Magazine, I’m hooked, and have used the same technique for other meats … Continue reading
Chicken Tarragon: 2 Recipes
by Cat, Oct 2007 (Photo, right, from Wikimedia Commons) Chicken with herbs and a wine sauce is one of my favorite dinners, and tarragon is one of my favorite herbs for its uniquely French flavor. I include two versions of Chicken Tarragon … Continue reading
Burnished Chicken Legs (or Butterflied Game Hen) with Yams & Parsnips
by Cat, Jan 2012 (Photo, right, from Wikimedia Commons) The best part of this recipe is the roasted yams and parsnips flavored with the Dijon marinade. It’s too bad that root veggies are an under-appreciated food in our American culture; hopefully this … Continue reading
Posted in Brined, Fat or oil, Onion family, Poultry, Roasted, Root Veggie, Spices, Sweetener
Tagged bacon, balsamic, chicken, dijon, parsnips, shallots, yams
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Preparing Chicken (or other) Cutlets
by Cat, Oct 2007 See also: Brining Chicken, Brining Poultry, Brining Pork You can find my chicken cutlet recipes, as well as links to cutlet recipes on other sites, on the Poultry & Fowl Main Course Menu, under Chicken Cutlets. Chicken cutlets are made … Continue reading
Roast Pork Tenderloin, with Apples
by Cat, Nov 2013 (Image, right, from Wikimedia Commons) See also: Brining Pork; Danish Roast Pork (Svinesteg); Glazed Pork Roast with Yams, Parsnips & Pears; Home-rendered Lard; Chicken Normande (with Apples & Brandy); Chicken Cutlets with Apples in Cider Sauce While pork was a frequent item for the … Continue reading
Posted in Alcohol, Apple, Pear, Brined, Dairy, Fat or oil, Herbs, Pork, Roasted, Sweetener
Tagged apple, brandy, cream, pork, thyme
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Brining Pork
by Cat, Jan 2008 (Image, right, from Wikimedia Commons) See also: Brining Chicken; Brining Poultry This article includes: 1. Why and How to Brine Pork; 2. Flavorings for your Brine; 3. Determine Amount of Brine; 4. Timing the Brine; 5. Sweetener; 6. Brine Recipe and Charts I highly … Continue reading
Braised Chicken (or Game Hen) with Garlic, Herbs & Lemon
by Cat, Nov 2011 (Photo, right, from Wikipedia) This recipe is also known as “chicken with 40 cloves of garlic.” Made with game hen(s), this is just about my favorite Sunday Dinner recipe. I just love the flavor of the … Continue reading