Tracy Bytes

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Comment by Tom Gardner on May 13, 2010 at 3:47pm

Here's a good Recipe and easy to make:

Tom's California Fried Chicken

Mayonnaise in a half full Quart Ziploc Bag
2 Cups bread crumbs (I use Progresso Garlic & Herb)
2 Cups Corn Meal
1 TBS Seasoning Salt
1 TBS Course Ground Pepper
1 TBS Granulated Garlic
1 TBS Granulated Onion or Onion Powder
2 cups Parmesan Cheese
Chicken pieces
Vegetable Oil

In a large Cast Iron Pot pour 3 to 4 inches of vegetable oil and set your fire to medium (5 or 6 on an electric stove top). While the oil is heating prepare your breading mixture in a quart size Ziploc bag and shake all dry ingredients until well mixed. Transfer this to a wide bowl. Take your chicken and put it into the mayonnaise and coat the chicken. Transfer the chicken to another plate. I always coat all my chicken first before I start to fry it. Once all the chicken is coated the oil should be ready. Test the oil with a pinch of the breading if it floats to the top it is ready. Place the chicken into the hot oil and fry for 10 to 15 minutes turning every few minutes. Remove the chicken from the oil and drain on paper towels.

Serve with potatoes and your favorite cold vegetable. I like to make French Fries using the same oil I just fried the chicken in as it give the fries a nice flavor. and a plate of sliced cucumbers and sliced tomatoes with some Italian dressing drizzled on it.

Comment by Tom Gardner on March 7, 2010 at 7:51am

Baked Eggs with Chorizo and Potatoes

Ingredients

1. 2 pounds medium Yukon Gold potatoes
2. 1 1/2 pounds fresh chorizo, casings removed (see Note)
3. 1 large onion, finely chopped
4. 2 tablespoons extra-virgin olive oil
5. Salt and freshly ground pepper
6. 8 large eggs
7. Tortillas and hot sauce, for serving


Directions

1. Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
2. Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
3. Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
4. Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.


Make Ahead

The potatoes can be boiled a day ahead and refrigerated.

Notes

Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores.

Comment by bill on February 11, 2010 at 7:58am

Wild Salmon with Champagne Vinaigrette and Blood Orange


1 teaspoon olive oil
1/4 cup finely chopped shallots
2 cups low sodium vegetable broth
1/2 cup Champagne vinegar
juice of 1 orange
1 sprig fresh tarragon
4 wild salmon fillets, about 4 to 6 ounces each
salt to taste
white pepper to taste
1 bunch watercress, large stems removed
1 blood orange, peeled and sectioned
1 orange, peeled and sectioned
1/4 cup thinly sliced red onion


1. In a large nonstick pan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the broth, vinegar, orange juice and tarragon and bring to a simmer.
2. Season the salmon with salt and pepper and add the fillets to the simmering liquid. Poach the salmon until it is just cooked, about 4 minutes for thin fillets.

3. Using a slotted spoon, gently remove the fillets from the liquid and place them on a platter.

4. Reduce the poaching liquid by half and remove the sprig of tarragon.

5. In a small bowl, combine the blood orange and orange sections with the red onion.

6. Arrange the watercress around the salmon. Top each fillet of salmon with a spoonful of the orange and onion mixture. Spoon the reduced cooking liquid over and around the salmon and serve.

Comment by bill on February 11, 2010 at 7:55am

Brussels Sprouts with Pancetta and Balsamic Vinaigrette


1 cup Brussels sprouts
2 tablespoons diced pancetta or bacon
salt to taste
freshly ground black pepper
2 tablespoons Balsamic Vinaigrette or bottled vinaigrette


1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half.
2. Cook the diced pancetta in a skillet over medium heat until it begins to brown, about 4 minutes.

3. Add the sprouts and season with salt and pepper.

4. Remove from heat, add the vinaigrette and serve.

Comment by Gina Schnabel on January 26, 2010 at 9:03am

Quick in the kitchen shortcut: for a semi-homemade lasagna, crumble thawed Italian meatballs instead of frying ground beef.

Comment by bill on January 25, 2010 at 8:48am

The Mushroom Council of California recommends cooking shiitake mushrooms before they're eaten, although it is fine to eat all other cultivated mushrooms raw. The shiitake has an enzyme that may cause an upset stomach, depending on how much is consumed and a person's sensitivity to the enzyme.

Comment by bill on January 23, 2010 at 9:15am

Chili-Garlic Roasted Broccoli Recipe 1/4 cup extra virgin olive oil, eyeball it5 to 6 cloves garlic, finely chopped1 tablespoon chili powder1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates)1 large head broccoli, cut into thin, long spears Preheat oven to 425 degrees F.Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Comment by Gina Schnabel on January 23, 2010 at 8:19am

I'm no psychic.........but I see a potluck in the near future!

Comment by Gina Schnabel on January 21, 2010 at 4:58pm

Bill: Dinner at your house, anytime!

Comment by bill on January 21, 2010 at 10:07am

Shrimp and Crab Au Gratin
Ingredients
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 lemon, juiced
Salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound small or medium shrimp, peeled and deveined
1 pound claw crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar
Directions
Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.

Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.

Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.

Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly.