This week’s e-mail recipe is more of a cooking tip that lets you use not-yet-fully ripe fruit, such as strawberries or kiwifruit, as a topping for cakes, pies, or ice cream.  That’s what we had to do for this set of desserts.  As some of the kiwi wasn’t fully ripe, we were able to break down the toughness with the lemon, and sweeten it up with some sugar.  This recipe creates a delicious glaze that takes away tartness and makes a topping that’s both soft and textured.

Ingredients and Instructions:

Cut the fruit into ¼ pieces. For every 2 cups of fresh fruit, combine with the juice of one lemon and a ¼ cup of granulated sugar.  Mix with fruit and let flavors absorb for about 1 hour before using as a topping for desserts.

Posted in Recipe- Dessert, Recipe-Side Dishes, Recipe-breakfast | No Comments »

Pancake and Potato Fried Chicken!

 Ingredients (Serves 3-4):

6-8 pieces of chicken

2 Tbs kosher Salt

1 Tbs black pepper

2 eggs, beaten with 2 Tbs water

1 cup pancake flour

4 Tbs Old Bay Seasoning

1 cup dried potato mix

2 cups vegetable oil
 

Instructions: 

Season room temperature chicken with salt and pepper.  Pour egg over chicken.  In a separate bowl, combine pancake flour, Old Bay Seasoning and dried potato mix.  Take individual pieces of chicken and dredge in the flour mixture.  Heat vegetable oil in a large frying pan until 350 degrees.  Carefully place each peace of chicken in hot oil, but do not overcrowd the pan.  Allow for a ¼- to a ½-inch between each piece of chicken.  Cook for 8-10 minutes on each side, until chicken is golden brown, or until juices from thickest piece of chicken run clear.  Remove and place on paper towel to drain oil before serving. 

Posted in Recipe-Meats, Recipe-breakfast | No Comments »

Salmon and Potato Hash: 

Ingredients (Serves 2)

1/3 cup vegetable oil

2 medium-sized red potatoes, cut into ¼ inch cubes

1 tsp salt

¼ tsp pepper

¼ red onion, thinly sliced

4fillets smoked salmon

4 slices bacon, cut into ¼ inch pieces and fried

2 eggs, poached

4 cups water

2 Tbs cider vinegar

2 Tbs sour cream

1 Tbs hot sauce

Instructions:  To cook the hash:  Heat oil  in a frying pan and cook potatoes over medium heat until brown.  Remove potatoes and place on a paper towel.  Season with salt and pepper.  Remove all of the oil except approx. 1 tablespoon.  In the same pan, saute onions until translucent.  Remove onions and set aside with potatoes.  Drain some of the oil from the pan, and return the potatoes and onions and mix together.  Cut the salmon into thin strips and incorporate with the hash.  There is no need to turn on the stove, as the heat from the potatoes and onions will warm the salmon, which has already been smoked.

To poach the eggs:  Allow the water to come to a light simmer.  Add the vinegar.  Crack egg and carefully put into the water.  Use a slotted spoon to “form” the egg.  Once the whites cook, remove and set aside.

To make the sauce:  Combine the sour cream and hot sauce.

To assemble:  Place the potato, onion, and salmon hash on a plate.  Gently place egg on top of hash.  Spoon some of the sour cream sauce.  Sprinkle dish with bacon bits.

YUMMY!

Posted in Recipe-breakfast | No Comments »