Chicken thigh dredged in flour > egg > panko and fried till golden, then baked @350 till its juices ran clear. Green beans were steamed for 6 minutes and then chilled in ice water and set aside. For plating they were tossed in hot oil until warmed through. This is my new favorite method for green beans. Season with salt and whichever other flavor suits you. Lemon is classic, as is garlic. These were tossed with sesame oil.
The little side bowls were KFC recipe slaw and potato salad.
I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!
Beans are a standard with fried fish, same for slaw. Potato salad is optional but recommended.I bought one of the larger cans of baked beans and added pintos and black beans to them, along with brown sugar, ketchup, a sweet bbq sauce, dry mustard, onion powder, granulated garlic, dried onion flakes,and a bunch of veggies: onions, poblanos, red bells, and minced jalapenos.I was making a lot of beans so I used a lot of veggies. Sweat them down separately and then combine with the beans. I bake mine “for a while”. You want to reduce the liquids a bit. This batch cooked for an hour at 350 but they could’ve cooked longer. I filled a big plastic container and froze the rest. I hate running out of beans.
These wings turned out well, despite a shaky start. A recipe I looked at said to throw the wings in a slow cooker with honey, soy sauce, and sriracha and cook on high for 3 or 4 hours, then broil for a few minutes to put a nice char on them. I decided to go with the Instantpot to save some time.
Not having a good idea how long to give them seemed to matter little as there is a setting for that. I pushed the poultry button and grabbed some fries from the freezer. The default setting translated to 15 minutes at high pressure. I wondered if that would be long enough. Need not have worried! They were falling apart and it was tricky getting them arranged on the broiler tray.
It’s been so long since I made these buns that I had to look at the recipe. I’m not a big fan of seeded buns so I leave them off, as a rule.
Smoked pork with slaw on a toasted bun – the sauce is Marie Sharp’s habanero orange. A pleasant citrus-y taste with a bit of bite.
I had some of that duck confit leftover and decided to do tacos with it. I did an image search for “duck tacos” to get an idea of what sort of fillings would work and saw a lot of pickled red onions:These are pretty easy to make, a cup or so of vinegar, teaspoon each of salt and sugar, plus whatever seasonings you desire. I used some peppercorns and a couple of cloves of garlic. The sliced onions were wilted by dipping them into very hot water for a few seconds. Stuff the drained onions into a jar with the vinegar mixture. I have a glass hockey puck shaped weight atop the onions to hold them down.I also made a slaw with half a red cabbage, an equal amount of green cabbage, and some shredded carrot. It’s seasoned with lime juice, cumin, brown sugar, minced garlic, paprika, cayenne, minced jalapeno, and olive oil.