Warm Mango Salsa

“Salsa has now passed ketchup as America’s favorite condiment. Isn’t that amazing? You know it’s bad when even our vegetables are starting to lose their jobs to Mexico.” >>>Jay Leno

Ingredients

1 cup red onions, charred and chopped (quarter inch pieces)
1 quart small diced mango (drained and chopped in quarter inch pieces)
1/4 cup diced red pepper (eighth of an inch pieces)
1/2 cup mango puree
1/4 cup scallions (chopped on bias)
1/4 cup chopped cilantro

Directions

Peel and slice red onion in 2 to 3 large pieces lay on hot grill and char. Chop the red onion into quarter inch pieces. Dice the Mango and red pepper; then place the red onion, diced mango and red pepper in a large bowl. Add the mango puree and mix well, let the mixture refrigerate for about an hour to let the flavors meld together. When ready to use, heat on the stove top on medium heat until warmed through. Remove from heat and add the scallions and cilantro. Serve over grilled fish or chicken.

 

Fried Chicken

Nearly everyone has their favorite Fried Chicken recipe.  This one has been very good to me for quite some time.  It’s flavorful and the coating comes out nice and crisp. 

If time permits, I soak my chicken in a brine or in buttermilk for a few hours.  But with this recipe, it’s not necessarily needed.

Ingredients

6 cups vegetable oil for frying 

2/3 cup all purpose flour

1 tablespoon salt

2 tablespoons ground white pepper

1 teaspoon cayenne pepper

2 teaspoons paprika

3 eggs

1 frying chicken, cut up

Directions

Heat oil over medium heat in a deep cast iron skillet. Combine the flour, salt, peppers, and paprika in a bowl.

In another bowl, break eggs and beat until well blended.

Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature.

Dip each piece of chicken into eggs; then coat generously with the flour mixture. Let rest on a cookie rack for 30 minutes to let the coating adhere nicely to the chicken. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is golden brown and cooked through.

Drain chicken on paper towels and serve warm.

print this recipe here

 

Madras Curry Fried Chicken

 This is a recipe I found on the web posted by ‘Foreign Cinema’.  Foreign Cinema is a restaurant in San Francisco, and was very nice to share this recipe.  Cuz this chicken is hella good!!

Serves 4

Ingredients

3 tbsp, plus 1 tsp Madras Curry Powder

1 tsp Garlic Powder

1/8 tsp Red Chili Flakes

1 pinch Sugar

1 (3 lb) Chicken, cut into 8 pieces

3 tsp Kosher Salt, divided

2 cups All Purpose Flour

1 tsp Black Pepper

3 cups Buttermilk

Directions

Mix together 3 tbsp curry powder, garlic powder, chili flakes and sugar.  Season the chicken with the curry mixture and 2 tsp salt.  Cover; refrigerate overnight.

In a large bowl, combine the flour, pepper, remaining 1 tsp curry powder and the remaining 1 tsp salt.

Dip the chicken in the buttermilk, and then throughly coat with the flour mixture.

In a fryer preheated to 300f, fry chicken until golden brown and cooked through.

Transfer the chicken to a sheet pan; let rest 4 minutes before serving.

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Just a side note….

 The recipe above is as written by the Foreign Cinema restaurant.  My variation is as follows… 

I don’t marinade it overnight, because by the time I would make it the next day, which would be in the evening, I think the marinade would be too strong for my liking.  I usually prepare it in the morning, and let it sit for about 8 or 9 hours.   At the 7′ish hour mark, I pour enough buttermilk to cover the chicken, and let it set for another couple hours.  I also use about 2 cups of panko, and 2 cups of flour; mixed together with about 1 tbsp sugar, 1/2 tbsp salt, 1/2 tbsp garlic powder, and 1/2 tbsp red pepper.  This adds more flavor, and the panko makes for a great crunchy coating. 

These are just my preferences.    I wanted to keep the integrity of the recipe by publishing it as written by the creator. 

print this recipe here