I'll share my recipes, if you'll share yours - March 29, 2010

16 years ago

Wok-Seared Chicken Tenders with Asparagus & Pistachios

Here's an East-meets-West stir-fry that will soon become a family favorite. Serve it over rice or noodles, with a simple salad of arugula and orange sections dressed in a light vinaigrette.

Servings: 4

1 tablespoon toasted sesame oil

1 1/2 pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces

1 pound chicken tenders, cut into bite-size pieces

4 scallions, trimmed and cut into 1-inch pieces

2 tablespoons minced fresh ginger

1 tablespoon oyster-flavored sauce

1 teaspoon chile-garlic sauce

1/4 cup shelled salted pistachios, coarsely chopped

Heat oil in a wok or large skillet over high heat. Add asparagus; cook, stirring, for 2 minutes. Add chicken; cook, stirring, for 4 minutes. Stir in scallions, ginger, oyster sauce and chile-garlic sauce; cook, stirring, until the chicken is juicy and just cooked through, 1 to 2 minutes more. Stir in pistachios and serve immediately.

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Comments (3)

Jasdip
16 years ago
Cinnamon Coffee Cake Loaf

2 cups flour
1 1/4 cups sugar, divided
3 tsp baking powder
3 1/2 tsp cinnamon, divided
1 1/4 tsp salt
2 eggs
1 cup buttermilk
1/3 cup vegetable oil
2 tsp vanilla extract
3 tbsp butter or margarine, melted

Combine the flour, 1 cup sugar, baking powder, 1 1/2 tsp cinnamon and salt.

In another bowl, combine the eggs, buttermilk, oil and vanilla; stir into dry ingredients just until smooth.

Pour half of the batter in a greased loaf pan. In a small bowl combine 1/4 cup sugar and 2 tsp cinnamon; stir in butter. Drizzle half over batter; swirl with a knife. Top with remaining batter. Drizzle with remaining sugar-cinnamon mixture, swirl with a knife.

Bake at 350 for 55-60 minutes or until a toothpick comes clean. Cool for 10 minutes before removing from pan.
Marilyn Sue
16 years ago
Crispy Fried Chicken

Yield 8 serving
Ingredients

* 1 (4 pound) chicken, cut into pieces
* 1 cup buttermilk
* 2 cups all-purpose flour for coating
* 1 teaspoon paprika
* salt and pepper to taste
* 2 quarts vegetable oil for frying

Directions
1. Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
2. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
3. Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
4. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Sue
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glenda_al
16 years ago
Southern SPARE RIBS from African-American Soul Food

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INGREDIENTS:

6 pounds pork spareribs 2 racks
1 teaspoon salt
1 teaspoon black peppe, freshly ground
1 can tomato juice, 6 ounce
1 medium onion, finely chopped
1/2 cup cider vinegar
1/2 cup dark brown sugar -- finely packed
1/4 cup vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon dry mustard

1) Season the ribs with salt and pepper and place them in a 17 by 12 by
12inch disposable aluminum foil roasting pan. Combine the remaining
ingredients in a bowl and stir until thoroughly blended. Pour the marinade
over the ribs, making sure the marinade coats all sides of them. Cover and
refrigerate 3 hours to overnight.

2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty
aluminum foil and bake until the ribs are tender, about 1 hour. Cut the
ribs into 2 to 3 rib sections before serving and, if you like, skim some of
the fat from the sauce before passing it around with the ribs.

I'll share my recipes, if you'll share yours - March 29, 2010

Comments (3)

Jasdip

Marilyn Sue

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glenda_al

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