Category Archives: fried

Carnitas

Carnitas

(makes 6+ servings)
Printable Recipe

Ingredients:
3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
water

Directions:
1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.

This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice.

Preparation time: 10 minutes

Cooking time: 1 hour and 40 minutes

Yield: 6 servings

2 pounds pork shoulder or butt

Salt and pepper to taste

1 1/2 pounds lard or pork fat or shortening

1 medium red onion

1 bunch cilantro

5 serrano chiles

  1. Cut the pork into 2-inch cubes.

  2. Generously season the pork all over with salt and pepper.

  3. Melt the lard in a large, deep saucepan or Dutch oven over moderate heat.

  4. Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.

  5. Remove the pork with a slotted spoon and transfer to a cutting board.

    You can refrigerate the fat for future use.

  6. Preheat oven to 400 degrees.

  7. Dice the red onion.

  8. Chop the cilantro and chiles.

  9. When cool enough to handle, shred the pork by hand or with the tines of two forks.

  10. In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.

  11. Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.

  12. Serve hot.

Leave a comment

Filed under fried, meat, mexican, pork

Peanut Buttermilk Fried Chicken

Title: <a href=http://www.tbs.com/stories/story/0,,68089,00.html
>Peanut Buttermilk Fried Chicken

From: TBS Dinner & Movie

Ingredients:

4 tablespoons kosher salt
8-10 garlic cloves, peeled and smashed
1 pinch ground bay leaf
1 tablespoon Tabasco sauce
1 tablespoon peanut butter
1 tablespoon dried oregano
4 cups buttermilk
1 organic chicken, cut into 10 parts for frying (cut each breast into 2 pieces)
3 1/2 cups self-rising flour
1 teaspoon freshly ground black pepper
2 teaspoons paprika
Peanut oil for frying

Directions:

1. Cut whole organic chicken into 10 pieces.

2. Combine the salt, garlic, ground bay leaf, Tabasco, peanut butter, oregano and buttermilk in a large glass bowl. Stir until the peanut butter and salt dissolve. Submerge the chicken in the buttermilk mixture; cover and refrigerate at least 30 minutes or overnight.

3. Remove chicken from the marinade, pat dry and transfer to a wire rack. Refrigerate, uncovered another 20-30 minutes. (Although this step helps insure a crisp skin, it may be omitted.)

4. Combine the flour, pepper and paprika in a large baking dish and set aside. Preheat oven to 200F.

In a heavy skillet over medium-high heat, heat enough peanut oil to come halfway up the pieces of chicken, roughly 1 to 1 ? inches. If you don?t have a deep-fry thermometer, check to see if the temperature is 360F degrees by dropping a small piece of bread in the hot oil; it should take just under 30 seconds to brown.

Dredge both sides of each piece of chicken in the flour mixture, shake off excess flour, and dip into the buttermilk mixture again, then once again into the flour. Shake off excess flour and transfer to a wire rack.

5. Lay the chicken in the hot oil without crowding or touching (frying too many pieces at one time will cause the oil to cool down and you’ll end up with greasy chicken). When the pan is full of chicken, gently lift each piece once with tongs to prevent the coating from sticking. Fry 5 to 8 minutes on each side, turning when golden. Reduce heat to medium if the chicken browns too quickly.

Using tongs, carefully remove chicken from oil and drain on large paper bags or a few layers of paper towels. When cooking more than one batch, keep chicken warm on a rack or baking sheet in the preheated oven. Add peanut oil as needed, always making certain oil has returned to 360F before frying.


Leave a comment

Filed under chicken, dinner, fried, main dish, peanut butter

***Tortilla Española***

Title: Tortilla Española

From: Purificación (House Mother in Spain)

Ingredients:

1 3/4 cups olive oil for frying
1 3/4 lb. (about 5 medium) potatoes, peeled
2 1/4 tsp. coarse salt
12 to 14 oz. onions (2 to 3 medium), diced
5 medium cloves garlic, very coarsely chopped (optional)
6 large eggs
1/8 tsp. freshly ground black pepper (optional)

In a 101/2-inch nonstick skillet that’s at least 1 1/2 inches deep, heat the oil on medium high. While the oil is heating, slice the potatoes thinly, about 1/8 inch. A mandoline would be great for this. Transfer to a bowl and sprinkle on 2 tsp. of the salt, tossing to distribute it well.

When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don’t crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.

Add the onions and garlic to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 min. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it’s clean. Scrape out any stuck-on bits, if necessary.

In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).

Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don’t stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 min. and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 min. You may need to nudge the tortilla loose with a knife or spatula.

Set a flat, rimless plate that’s at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet’s handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See How to do the flip for photos of this process.) Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 min.

Transfer the tortilla to a serving platter and let cool at least 10 min. Serve warm, at room temperature, or slightly cool. Cut into wedges or small squares, sticking a toothpick in each square if serving as an appetizer.


Leave a comment

Filed under eggs, fried, lunch, onion, potatoes, snack, spanish

Pa Jun (Korean Pancakes)

Title: Pa Jun (Korean Pancakes

From: Mark Bittman

Ingredients:

2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.

1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.

2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.


Leave a comment

Filed under dinner, fried, korean, lunch, mark bittman, pancake, vegetables

Fried Okra (Southern Popcorn)

Title: Fried Okra (Southern Popcorn)

From: TastesLikeHome.org

Ingredients:

1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces
Oil for frying

For the Eggwash

3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne

For the breading

1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder

Heat the oil to 360 degrees F. Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the eggwash, mixing it up a bit to cover. Let stand 15 minutes. In the meantime, combine the cornmeal, corn flour, and seasonings in a brown paper bag, shake well. Take the okra out of the eggwash and place into the paper bag, shake well. Do this in 3 stages for even coating. Fry the okra in batches until golden brown, I did mine in 3 batches to prevent overcrowding the pan, and making the fried okra greasy. Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal. Serve with Green Onion Aioli (recipe below).

Green Onion Aioli Recipe

4 Tbsp Sliced Green Onions
1 Tbsp minced Garlic
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil

Combine the green onions, garlic, egg, lemon juice, and salt in the workbowl of a food processor. Puree well until the mixture is green. With the motor running on low speed slowly drizzle in the oil until the mixture is thick.


Leave a comment

Filed under appetizer, fried, okra, side dish, snack, southern, tasteslikehome, vegetables

Spaghetti with Fried Eggs

Title: Spaghetti with Fried Eggs

From: Mark Bittman

Ingredients:

Salt
1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.


Leave a comment

Filed under dinner, eggs, fried, main dish, mark bittman, noodles, pasta, spaghetti

Falafel

Title: Falafel

From: Mark Bittman

Ingredients:

1 3/4 cup dried chickpeas
2 cloves garlic, lightly crushed
1 small onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
Scant teaspoon cayenne, or to taste
1 cup chopped parsley or cilantro leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
Neutral oil, like grapeseed or corn, for frying

1. Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.

2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not pureed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste. First, keep the amount of water you use when grinding the beans to an absolute minimum. More water makes grinding easier, but it also virtually guarantees that the batter will fall apart when it hits the hot oil. If this happens, bind the remaining mixture by stirring in a little flour.

3. Put the oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately). The second essential step is to get the oil hot enough: 350 degrees or a little higher. If you don’t have a thermometer, just wait until the oil shimmers and then add a pinch of the batter. When it sizzles immediately, sinks about halfway to the bottom, then rises to the top, the oil is ready. If it sinks and stays down, the oil is too cold; if it doesn’t sink at all, the oil is too hot.

4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.


Leave a comment

Filed under appetizer, dinner, falafel, fried, mark bittman, middle eastern, side dish, snack