Joe Stroud | 6 Dec 09:53 2008

Poulet dans la Sauce Bretonne

Poulet dans la Sauce Bretonne

1/2 of a fryer or 3 meaty thighs
4 or 5 onions
white wine for de-glazing
10 oz. beef stock
1 tsp tomato paste (optional)
2 bay leaves
1/4 Tsp ground cayenne
1/4 Tsp dried thyme leaves
creme fraiche or heavy cream
salt pepper
peanut oil

In a large, non-stick skillet, melt the butter
and saute the onions over a low flame, until
the onions begin to caramelize. De-glaze the
skillet with white wine.

Heat up a Dutch oven over a medium flame. Pour 
in 2 Tbl oil. Brown the chicken on all sides.
Remove the chicken from the pan, and de-grease
the pan. Pour the contents of the skillet into
the Dutch oven. Throw in the beef stock, bay
leaves, ground cayenne and dried thyme leaves.
Return the chicken to the pan. Season to taste
with salt and pepper. Bring the liquids in the
pan to a boil. Cut the heat and simmer slowly
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Joe Stroud | 11 Dec 22:54 2008

Poulet de la flammes avec la Sauce Charcutiere

Poulet de la flammes avec la Sauce Charcutiere

1/2 of a chicken fryer, 3 1/2 lbs
Sauce Charcutiere (recipe follows)
5 oz. dry penne pasta, cooked to al dente
tarragon vinegar, for spritze basting
spritze bottle

(Find or buy a spritze bottle, which can shoot liquids
in a fine spray. Pour tarragon vinegar into the bottle.
A large, squirt gun/water cannon is a good substitute
for the spritze bottle.)

Sauce Charcutiere
1 shallot or 1 small onion, diced finely
1/2 Tbl tarragon vinegar (optional)
white wine
3/4 - 1 cup Sauce Espagnole
1/4 cup tomato sauce or 1 Tsp tomato paste
1/8 Tsp dried thyme
1/8 - 1/4 Tsp ground cayenne pepper
1 Tbl or to taste Dijon mustard
4 - 5 cornichons (French dill gerkins), cut into rounds

(Continue reading)

Joe Stroud | 27 Dec 12:01 2008

Tangy/tender fried chicken: the Colonel on crack with cream gravy

Tangy and tender fried chicken: the Colonel's on crack with cream gravy

Southern fried chicken is the aim of this recipe. The result
is rather like the Colonel's KFC original recipe chicken, but
it is enhanced with a wicked, cream gravy. This is my homage
to the South and the Colonel.

1 chicken, 3 - 3 1/2 lbs., cut into 8 pieces (reserve wings for later
2 cups buttermilk
secret herbs and spices (contents follow)
16 - 20 oz. peanut oil or Crisco shortening
kosher salt
flour for dredging
cream gravy (recipe follows)

Place the chicken and buttermilk in a gallon zip-lock bag.
Refrigerate for 24 hours. Turn the bag periodically.

Drain the chicken in a collander for a few minutes. Lay the
pieces out on a flat surface. Dust one side liberally with
the following secret herbs and spices, to your preference,
then move the pieces to a rack and dust the remaining side.

garlic powder
onion powder
black pepper
ground thyme
rubbed sage
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