Tag: main course
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Schweineschnitzel (Pork Schnitzel)
Schweineschnitzel (Pork Schnitzel)
Not to be confused with the Austrian weinerschnitzel(made from veal), schweineschnitzel is the quintessential German dish made out of pork. The word schnitzel itself means thinly pounded, breaded, and fried meat. Pork schnitzel needs to be pounded with a food mallet no more than 1/4” thick so that the pork can cook all the way through while maintaining a golden brown breadcrumb crust.
Servings: 2
Equipment
- food mallet
Ingredients
- 2 8oz boneless butterflied pork chops
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cracked black pepper
- 3 tbsp flour
- 2 large eggs beaten
- 3/4 cup breadcrumbs
- vegetable oil for frying
Instructions
- Using a food mallet, hammer down the pork chops on both sides until they are no more than a 1/4” thick.
- Season the pork chops on both sides.
- Lightly dust each side of the pork chops with flour.
- Dip the pork chops in the beaten eggs.
- Dredge the pork chops in the breadcrumbs. Shake off any excess.
- Add just enough cooking oil to coat a large sauté pan or griddle over medium high heat. Place the schnitzel into the oil.
- Fry for 4 minutes a side until golden brown and crispy.
- Place the schnitzel on paper towel to soak up the oil.
Jamaican Jerk Turkey Wings
Jamaican Jerk Turkey Wings
While turkey isn’t particularly popular in Jamaica, I’ve been to quite a few authentic Jamaican restaurants across the country; all of them having jerk turkey wings. Wings seem to be the least eaten part of the turkey, which is a shame. There’s a lot of meat on the wings and they’re very inexpensive. Dry rubbing the wings with jerk seasoning is the perfect way to enjoy eating them. My recipe has the wings baked in the oven low and slow for about 2 hours. You can alternatively grill the jerk wings over charcoal indirectly for about 30 minutes. In my opinion, it’s easiest to separate the drummettes from the wing flats; ensuring even cooking.
Ingredients
- 5 large whole turkey wings tips removed; drums and flats separated
- 2 tbsp olive oil
Jerk Seasoning
- 1 1/2 tbsp brown sugar
- 3 tsp onion powder
- 3 tsp garlic powder
- 2 tsp ground ginger
- 2 tsp allspice
- 2 tsp smoked paprika
- 2 tsp thyme
- 2 tsp cayenne pepper
- 2 tsp chicken bouillon
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp white pepper
Instructions
- Rub the turkey wings with olive oil. Mix together all of the seasonings and rub the turkey wings. Marinate for at least 4 hours; preferably overnight.
- Preheat the oven to 325 degrees. Place the wings on a baking sheet lined with parchment paper.
- Bake for 2 hours, flipping half way through.
Whole Chicken Braised in Coconut Milk
Whole Chicken Braised in Coconut Milk
This is one of my favorite ways to cook a whole chicken. The chicken is seasoned with creole seasoning and seared in a dutch oven, then braised in the oven with coconut milk, lemongrass, and garlic; creating a rich gravy. This gravy is so damn good, I’d drink it by the cup full if I could. You can add fingerling potatoes the last 30 minutes of cooking, or spoon the coconut milk gravy over steamed rice.
Equipment
- cast iron Dutch oven
Ingredients
- 4 lb whole chicken
- creole seasoning to taste
- 6 garlic cloves minced
- 1 tsp ginger grated
- 1 tbsp thyme
- 2 stalks lemongrass finely chopped
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp cayenne pepper
- 1 medium white onion diced
- 2 cups coconut milk
- 1 cup water
- 1 tsp white pepper
- 2 lbs fingerling potatoes
Instructions
- Season the chicken with the creole seasoning and white pepper. Fill the inner cavity with the half of the garlic, ginger, and 1 stalk of lemongrass. Heat up the vegetable oil in a Dutch oven over medium high heat. Add the chicken to the pot.
- Brown on both sides for 12 minutes in total. Remove the chicken from the pot.
- Sauté the onions, remaining garlic and lemongrass, thyme, smoked paprika, curry powder, and cayenne pepper for 2 minutes.
- Pour in the coconut milk and water; scraping the bottom of the pot.
- Place the chicken back into the pot. Bring to a boil, cover, and place in a 350 degree oven for up to 90 minutes; basting with the sauce every 20 minutes.
- The last 30 minutes of cooking, add in the fingerling potatoes. Let cool before serving.
