The American English expression “fried chicken” was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.
Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.
Bean dip is a type of dipping sauce made using beans or refried beans as a primary ingredient. It is typically served with tortilla chips, and can also be served with other foods such as crackers and crudités. Various types of beans are used, and fresh-cooked, canned or flaked beans can be used. Various additional ingredients are used in its preparation, such as onion, garlic, chili peppers and spices, and it is sometimes garnished with some ingredients. Bean dip can be served cold, at room temperature, or hot. It is sometimes used as an ingredient in the preparation of other dishes such as burritos and quesadillas.
Preheat your oven to 350 degrees and spray a 2 quart casserole dish with non-stick cooking spray.
Combine sour cream, cream cheese, andtaco seasoning with a mixer. When well combined, stir in chili beans or refried beans. You can also stir in salsa at this point, if you’d like.
Stir in shredded cheddar cheese, then pour the dip into your prepared baking dish.
Bake for about 30 minutes, or until the mixture is heated through and the cheese is melted. You can also microwave for about 5 minutes, stirring every couple of minutes. Baking provides the best result.
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi (“Roman pasta”) by Martino da Como, a northern Italian cook active in Rome; the recipe calls for cooking the pasta in broth or water and adding butter, “good cheese” (the variety is not specified) and “sweet spices”.
Modern fettuccine Alfredo was invented by Alfredo Di Lelio in Rome. According to family accounts, in 1892 Alfredo Di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented “fettuccine al triplo burro” (later named “fettuccine all ‘Alfredo” or “fettuccine Alfredo”) in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or triplo burro to the fettuccine when mixing it together for her. Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi, and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa, then called “Alfredo”, in 1914 on the via della Scrofa in central Rome.
In a medium saucepan, over medium heat, melt the butter.
Add the fresh garlic and saute until the garlic is lightly browned.
Add a dash of salt and fresh ground pepper and stir.
Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
After you've cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it's all incorporated.
Remove from heat and taste for salt and pepper. Adjust as needed.
This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast.
Chicken Fries were introduced in 2005 as part of a menu expansion at Burger King that was designed to cater to a more adult demographic looking for dishes that went beyond the standard fast food fare. At the time of the introduction, Burger King was targeting a demographic group it identified as the “super fan”, a group consisting of males between the ages of 18 and 34 that ate at fast food restaurants several times a week.
Make your own Homemade Beau Monde Seasoning Mix and store it in a tightly closed container to use in recipes. It’s fun to make your own seasoning blends.
Beau Monde seasoning is a seasoning mixture. Basic versions are composed of salt, onion powder and celery powder. Some versions include additional ingredients such as garlic, clove, bay leaf, nutmeg, allspice, mace and others. The company Spice Islands manufactures a version of the seasoning and owns the trademark to the name.
Spice Islands is an American brand of spices and herbs that began in 1941. The spices are manufactured in Ankeny, Iowa, the largest spice manufacturing facility in the world. The brand is owned by B&G Foods, Inc.
In French, beau monde means “beautiful world”.
The company’s name is taken from the famous “Spice Islands” of Indonesia, aka the Maluku Islands, which are the original home of many famous spices such as nutmeg and cloves.
This Homemade Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
Italian seasoning is a blend of ground herbs that commonly includes some combination of basil, oregano, rosemary, thyme, marjoram, garlic powder, sage, or coriander. The blend varies by brand, with many having vague, nonspecific ingredient lists.
Despite the name it is an American creation, as pre-blended, dry herbs are not very common in Italy itself. However salamoia Bolognese consists of rosemary, sage, garlic, salt, and black pepper.
Italian Seasoning is a blend of dried herbs and spices creating the perfect addition to your pasta sauces, marinades or your choice of chicken, beef or pork dishes!
A cream soup is a soup prepared using cream, light cream, half and half, or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed.crea
A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups.
Another taste treat from Disney is the Pineapple Dole Whip. Great on hot summer day at the parks or at home.
Origin
Dole Whip was created by Dole Food Company in 1984. It was introduced at the National Restaurant Association show in May 1984,10 years after Dole Food Company took over from United Airlines as the sponsor of Walt Disney’s Enchanted Tiki Room (an attraction inside the Adventureland section of Disneyland). Dole Whip built on the attraction’s initial refreshment offering of pineapple juice & fruit spears.
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas more popular with locals. The pan in which deep-dish pizza is baked gives the pizza its characteristically high edge, which provides ample space for large amounts of cheese and a chunky tomato sauce. Chicago-style deep-dish pizza may be prepared in the deep-dish style and as a stuffed pizza. Chicago-style thin-crust pizza dough is rolled for a thinner crispier crust than other thin-crust styles. The thin-crust pizza is cut in squares instead of slices, and is also referred to as a “tavern-style” pizza.
Crispy Cod Fingers are a fantastic budget family meal with a crunchy slaw and sweet potato wedges. This easy, crowd pleasing recipe is low-fat and full of fresh flavor.
The term “fish finger” is first referenced in a recipe given in a popular British magazine in 1900,[1] and the dish is often considered symbolic of the United Kingdom.
The food restrictions during and after WWII expanded the consumption of fish fingers, but companies struggled to maintain decent quality. The commercialization of fish fingers may be traced to 1953 when the American company Gorton-Pew Fisheries, now known as Gorton’s, was the first company to introduce a frozen ready-to-cook fish finger; the product, named Gorton’s Fish Sticks, won the Parents magazine Seal of Approval in 1956. The developer of those fish sticks was Aaron L. Brody.
Rinse the cod, pat it dry, and slice it into strips about 1 inch thick.
Mix the flour with the salt and pepper on a dish.
Whisk the egg with 2 TBSP water in a bowl.
Mix together the cornstarch, dill, cayenne, and paprika on another dish.
Dredge the fish, one piece at a time in the flour, then dip in the egg, then coat completely with the cornstarch.
Pour about 1/2 inch of oil into a large skillet. Heat over medium high until hot. If you gently drop a little cornstarch in the skillet and it sizzles, it's hot enough.
Very carefully add the fish fingers to the skillet, try not to let them touch each other. Allow to cook, about 2 minutes, until they start to brown. If the oil sputters, turn the heat down just a little.
Gently roll the fish fingers over and cook on the other side, about 2 minutes. Remove to paper towels, sprinkle with salt, and allow to drain.
Serve with Thousand Island dressing, Malt Vinegar or tartar sauce for dipping, and/or fresh lemon wedges to squeeze over the top of the fish.
