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Thursday, June 27, 2013

This Shit Right Here....

I hate to say it, but I haven't tried smoked paprika until just recently. I bought some Spanish sweet smoked paprika not too long ago. I originally tried it on some deviled egg macaroni salad, and it blew my mind! So tonight, while I was making the standard fried chicken like I usually do once a week, I remembered the Spanish stuff I had hanging out in my spice rack. 

GENIUS.



Spanish Smoked Paprika Fried Chicken

4 boneless, skinless chicken breast cutlets
1 cup flour
1 large egg
1/2 cup heavy whipping cream (Oh yeah)
1-2 tbs. water
1 tbs. Spanish smoked Paprika (or just any smoke paprika)
salt and pepper
1/4 tsp. each onion and garlic powder
oil for frying

Rinse and pat dry the chicken cutlets. Season them with salt, pepper, paprika, onion and garlic powders. Heat about a 1/4 of an inch of oil in a cast iron skillet over medium heat. I believe that cast iron is the way to go when frying chicken. I don't mean to brag, but I have a 65 year old, 65 year seasoned cast iron skillet that my grandmother gave to me. Ok, maybe I meant to brag a little. 

In a small bowl beat egg, whipping cream and water together. Add more water if too thick to use. I didn't use any water because I just want to watch the world burn. Not really. Just thought I sounded cool. I honestly didn't think about it until afterwards. Mine turned out just fine to be honest.

On a plate, mix the flour with the remaining spices. Add a little extra of each if need be, but focus on the paprika. I mean, it's the whole point. Duh. At this point, set a little assembly line. Chicken, egg, flour and then skillet. Pick up a piece of chicken, dunk it in the egg, coating evenly. Transfer to flour, covering both sides. Pat the flour into the chicken. Do not shake excess before adding to hot oil. Fry on both sides for about 4-5 minutes. Once golden brown, remove cutlets from the oil and let drain on a paper towel lined plate.

For the love of all that is sacred and Holy, DO NOT, I repeat, DO NOT eat this chicken with ketchup (Mom) or any other sauces (like ranch, Jack). This paprika is a beautiful and unique flavor. Enjoy it.




Saturday, June 22, 2013

Summa Summa Summa TIME!!

It's officially summer time. It's officially Summer Shandy and BBQ season. Break out the 50 SPF!

Fuck Yeah.

I'm not much a griller, but I can make some bomb ass sides, fool. Every time I make this little salad of delight, I get a lot of compliments.



Grilled Corn Salad

4 ears of fresh corn, husked
1/2 cup crumbled goat cheese or Feta
1 finely chopped Serrano
1 avocado, diced
handful grape tomatoes, halved
2 tbs. each melted butter and olive oil
2 limes, squeezed
handful cilantro, roughly chopped
salt and pepper



Preheat oven to broil. Brush corn with olive oil and cook each side until lightly charred. About 2 minutes each side. Set aside and let cool until you can handle them. Carefully cut kernels off the cob into a large bowl. Add in the rest of the ingredients and gently stir to combine. Chill for at least 30 minutes before serving.

I know. It's a beautiful thing. Brings tears to the eyes. 




Guess Who's Back? Back Again?

You know you sang it. 

No, but for real. I'm back, or at least trying to be...

I meant it when I said I needed an assistant. I'm not good at keeping up with this typing stuff. Also, recipes ain't my thang, yo. BUT, I did make my stuffed mushrooms the other day for my boyfriend, and it inspired me to start this blog again. Let's see how long it lasts this time.



Stuffed Mushrooms

1 large pkg. whole white button mushrooms
4 oz. cream cheese, room temp
2 tbs. grated Parmesan
1/2 cup panko breadcrumbs
1 tbs. chopped fresh parsley
1 shallot, minced
1 clove garlic, minced
2 tbs. olive oil
1 tbs. butter
salt and pepper
balsamic vinegar for drizzling



Preheat oven to 350 degrees.

Clean your mushrooms with a wet paper towel or kitchen towel. DO NOT RINSE. Running water over mushrooms makes them soggy and rubbery. Once they are clean, remove stems and set aside. Place mushroom caps in a shallow baking dish.

Minced shallot and garlic. Chop mushroom stems very fine. Roughly chop parsley. Heat olive oil and butter in a medium non-stick skillet until it sizzles. Saute shallots for 2 minutes, then add mushroom stems and garlic. Cook for 2 more minutes and add cream cheese. Mix until well incorporated. Add breadcrumbs, parsley, and Parmesan and mix until combined. Season with salt and pepper to taste. Remove from heat and let cool a few minutes.

With a teaspoon, scoop up a small amount of filling and start stuffing mushroom caps. Use spoon to shape filling. There is plenty, so you can over-stuff. Top mushrooms with a sprinkle of Parmesan, drizzle with balsamic.

Bake in preheated oven for 10-15 minutes, or until tops are slightly browned. Let cool for a few before you stuff into your face. Hot mushrooms does not equal happy mouth.