Laura's Babies
09-12-2009, 12:24 PM
As requested, more cooking.. things I have made for my crew last trip. I don't know what was going on with me last trip but I was so "off".. Worked twice as hard and just couldn't seem to get as much done.
I did manage to get some pictures and put some meals together..
Main dish.. Chicken on a stick. It is a whole meal on a stick, layers of boneless chicken, bell peppers, onions, potato chunks, and dill pickles. Everything is cut into chunks and layers in the wooden scewer. IMPORTANT... always start with potato and end with potato.. The potato helps keep everything else on the stick. I use the red potato's.
To start, I cut everything up ahead of time and keep in zip lock bags until needed.
Next, I mix up my breading and you will need LOTS of the breading because you bread them hours ahead and re-roll them in the breading to make a nice thick crust. (I use a roasting pan to bread them as you will see and since I make at least 12, I need another pan to lay them on as not all 12 will fit into the roasting pan.)
I use at least 12 cups of flour (for 12) and season it well.. I use 1/2 cup of salt per 5 1/2 cups flour.. Sounds like a lot but this seasoning as it sits in the breading goes through the meat & potato's so no salt is needed when you eat them.
Seasoning I use is; Salt, pepper, onion powder, garlic granules and paprika however you can use what you want.
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0793.jpg
(the amounts I use would not do for home use so I won't list the amounts and everyones tastes are different so you play with the amouints for your own tastes... my guys like hot and spicey)
This is the onions, peppers, and dills and I laid out samples of how I cut them.
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0791.jpg
The breading process
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0789.jpg
(the salt makes everything sweat, once it sweats you can re-roll. You want a nice crust to form... this is how you get that nice crust.. RE-ROLLING! Be sure you coat it all, I turn them upside down, right side up, turn and turn to make sure all sides and parts are covered.)
See how these are sweating?
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0790.jpg
I deep fry at 325* for 10 minutes each..
(I have used shake and bake chicken coating, seasoned with my own spices and baked and they are just as good baked also, you could cook them on a grill although I haven't done that)
These are done and ready to eat...
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0794.jpg
Small eaters can only eat 1/2 of one, large eaters can eat 2 of them and complain they are in pain after they eat TWO!
Desert to follow!
I did manage to get some pictures and put some meals together..
Main dish.. Chicken on a stick. It is a whole meal on a stick, layers of boneless chicken, bell peppers, onions, potato chunks, and dill pickles. Everything is cut into chunks and layers in the wooden scewer. IMPORTANT... always start with potato and end with potato.. The potato helps keep everything else on the stick. I use the red potato's.
To start, I cut everything up ahead of time and keep in zip lock bags until needed.
Next, I mix up my breading and you will need LOTS of the breading because you bread them hours ahead and re-roll them in the breading to make a nice thick crust. (I use a roasting pan to bread them as you will see and since I make at least 12, I need another pan to lay them on as not all 12 will fit into the roasting pan.)
I use at least 12 cups of flour (for 12) and season it well.. I use 1/2 cup of salt per 5 1/2 cups flour.. Sounds like a lot but this seasoning as it sits in the breading goes through the meat & potato's so no salt is needed when you eat them.
Seasoning I use is; Salt, pepper, onion powder, garlic granules and paprika however you can use what you want.
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0793.jpg
(the amounts I use would not do for home use so I won't list the amounts and everyones tastes are different so you play with the amouints for your own tastes... my guys like hot and spicey)
This is the onions, peppers, and dills and I laid out samples of how I cut them.
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0791.jpg
The breading process
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0789.jpg
(the salt makes everything sweat, once it sweats you can re-roll. You want a nice crust to form... this is how you get that nice crust.. RE-ROLLING! Be sure you coat it all, I turn them upside down, right side up, turn and turn to make sure all sides and parts are covered.)
See how these are sweating?
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0790.jpg
I deep fry at 325* for 10 minutes each..
(I have used shake and bake chicken coating, seasoned with my own spices and baked and they are just as good baked also, you could cook them on a grill although I haven't done that)
These are done and ready to eat...
http://img.photobucket.com/albums/v288/Grammy707/Cooking/IMG_0794.jpg
Small eaters can only eat 1/2 of one, large eaters can eat 2 of them and complain they are in pain after they eat TWO!
Desert to follow!