Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
I am too excited to try this recipe! Yes I make fried chicken all the time but this looks amazing! and I am always game to try something new (especially when it looks this good!!!)
Kenji's Crispy Crunchy Fried Chicken
Serves: 20 wings
5-6 cups canola oil (or peanut oil) (Feel free to use this but I'll probably not "deep" fry the chicken. I will pan fry the chicken in sunflower oil and olive oil as usual)
1 tsp salt (kosher salt)
¼ cup cornstarch
½ tsp baking powder
2 lbs chicken wings, about 20 mid-section wings
½ cups cornstarch
½ cup all-purpose flour (I would probably use a 1/2 cup of the chicken batterI keep in the freezer, for the seasoning)
½ teaspoon baking powder
1 tsp salt (kosher salt)
½ cup cold water
½ cup vodka (I haven't decided whether or not I'm going to include this yet. I hope the store sells 4oz bottles.)
Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mixture, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 minutes (or up to overnight).
When you're ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven.
While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka.
Coat 4-5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 minutes until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…