My second passion - FOOD

[ChuckG]

Just realized, I never told you how to make the chicken cutlets.

Ingredients:
1 package skinless chicken breasts
Buttermilk - I buy a quart because I can't find anything smaller
1 loaf of fresh sourdough bread
1 package fresh Thyme
1-2 fresh lemons
Sea salt - fine (normal salt will work)
Fresh ground black pepper
Oil for frying - use a light one like vegetable or canola

Prepare the meat:
Instead of pounding out the chicken breasts, I simply cut each of them in half to make thinner patties.
Drop them in a ziplock bag and cover them with buttermilk.
Keep in fridge for 24 hrs.

Bread crumbs: Buy a fresh loaf of sourdough bread. DO NOT use stale bread for making crumbs as some may suggest. Stale bread makes stale bread crumbs.
Cut the crust off of all sides and then slice the bread, making about 3/4" slices. Now slice those again. Your bread should look like big french fries now. Bake them on a cookie sheet at 250 degrees for about 30 - 45 min. Mix them up every once in a awhile. Check for doness by snapping a piece in half. You are aiming for croutons - completely dry. When done, remove from oven and let them COMPLETELY cool.

Using a food processor, grind up the bread into crumbs using a pulsing action. You DO NOT want to turn it into a powder, just crumbs. It's OK for some of the crumbs to be a bit big. (1/4" size)

Add the zest of 1 - 1.5 fresh lemons
Add about 2-3 Tbsp of fresh thyme leaves

As you can see, I don't measure anything so everything is an "about"

With these additions to the crumbs, pulse the food processor one or two more short burts to mix them into the crumbs.

Time to cook:
Preheat oven to 350 degrees.
Add enough oil to a skillet for frying and let it heat up.

Remove chicken from ziplock and place on a cutting board.
Salt and pepper both sides.
Coat with bread crumbs.
Let set for about 5 mins.

Fry for about 2 min per side till they are a golden brown.
Oil needs to be preheated or you will sog out your crumbs.

Place a rack on a cookie sheet. Place cutlets on the rack.
Finish cooking in the oven for about 7-8 min.

Enjoy

[ChuckG]

ALANE67:
Just made some of your rub. Seems like a lot of pepper (good thing I like things spicey).

I'll have to pick up some shrimp on the way home from work tomorrow.

[Tangboy]

Dang... all these great sounding recipes makes me ponder trying meat again. I am a vegetarian so a lot of this is new to me. I could probably try some of these with the fake meat stuff, I can make some good fake meat recipes but I hear it's just never the same as the real stuff.

Anyone do anything with Salmon? My wife loves fresh salmon if it's cooked right so was wondering of any recipes I could toss her way...

-geoff

[alane67]

Originally Posted by ChuckG

Just realized, I never told you how to make the chicken cutlets.

Ingredients:
1 package skinless chicken breasts
Buttermilk - I buy a quart because I can't find anything smaller
1 loaf of fresh sourdough bread
1 package fresh Thyme
1-2 fresh lemons
Sea salt - fine (normal salt will work)
Fresh ground black pepper
Oil for frying - use a light one like vegetable or canola

Prepare the meat:
Instead of pounding out the chicken breasts, I simply cut each of them in half to make thinner patties.
Drop them in a ziplock bag and cover them with buttermilk.
Keep in fridge for 24 hrs.

Bread crumbs: Buy a fresh loaf of sourdough bread. DO NOT use stale bread for making crumbs as some may suggest. Stale bread makes stale bread crumbs.
Cut the crust off of all sides and then slice the bread, making about 3/4" slices. Now slice those again. Your bread should look like big french fries now. Bake them on a cookie sheet at 250 degrees for about 30 - 45 min. Mix them up every once in a awhile. Check for doness by snapping a piece in half. You are aiming for croutons - completely dry. When done, remove from oven and let them COMPLETELY cool.

Using a food processor, grind up the bread into crumbs using a pulsing action. You DO NOT want to turn it into a powder, just crumbs. It's OK for some of the crumbs to be a bit big. (1/4" size)

Add the zest of 1 - 1.5 fresh lemons
Add about 2-3 Tbsp of fresh thyme leaves

As you can see, I don't measure anything so everything is an "about"

With these additions to the crumbs, pulse the food processor one or two more short burts to mix them into the crumbs.

Time to cook:
Preheat oven to 350 degrees.
Add enough oil to a skillet for frying and let it heat up.

Remove chicken from ziplock and place on a cutting board.
Salt and pepper both sides.
Coat with bread crumbs.
Let set for about 5 mins.

Fry for about 2 min per side till they are a golden brown.
Oil needs to be preheated or you will sog out your crumbs.

Place a rack on a cookie sheet. Place cutlets on the rack.
Finish cooking in the oven for about 7-8 min.

Enjoy

Oh! That sounds like great food for this Sunday's game. mmm...will go good with stuffed mushrooms!~
The rub isn't really too hot. Just don't go too generous at first to see if you like it. I don't want ya hating your shrimp. I am flame eater..lol. But, it is not hot at all rubbed on meats for grilling. Try it first easy on your shrimp to see if you like it. As for the pepper..it is KC BBQ rub. The brown sugar does add some sweetness to take out some of the bite.
I didn't say to broil the shrimp, but I am sure you already knew that
Happy eating~
I am def going to try that chicken!

[ChuckG]

Is this "your" rub or one that you found that you just liked?

I'm wondering why there isn't any cumin in it.

[alane67]

Originally Posted by ChuckG

Is this "your" rub or one that you found that you just liked?

I'm wondering why there isn't any cumin in it.

That is actually my husbands mother's recipes. She figured her's out to exacts for her kids before she passed. She also came up with a killer cinnamin bread. It is still made by the church where she went for fund raisers. It is still called Paul's bread.
I am from the deep south (MS) and we cook with 'about's too. KC is known for it's BBQ though. Took me YEARS to get my mama's dressing down. We don't call it stuffing. She learned it from her mama. We learn from being in the kitchen with mama. My mamaw would roll over in her grave if she knew I still can't make biscuits.
I will post 'my' recipe for stuffed mushrooms. I had to come up with that. My family isn't too keen on mushrooms.....
We just cook and eat different stuff than from up here. I want to have crawdads and blue crab flown up from the gulf for a party. My husband said his family would'nt eat the tails and suck the heads. They would eat the blue crab though.
Anyhoo. I will post 'rooms.
ps. You should hear me talk. I hear all the time Where do you come from from!~
I say. I cooome from Mississsippeee
Alane

[alane67]

My mushrooms.
Set a box of cream cheese out to soften, The 8 oz one. Has to be soft.
Use button mushrooms. I prefer shike, but for stuffing them, button is better
Chop up the stems. Chop up some onion real fine.
Brown a tube of susage, with the mushroom stems and onion. Drain the sausage WELL.
MIx the cream cheese with some mayo and sour cream so it will not be so stiff.
Add the sausage and some bread crumbs, to the cream cheese mixture.
Use a big box of mushrooms. Adjust recipe accordingly. I make these when it is football sunday.
Stuff each one well, actually it will over fill. After filling each one. Put some of the left over aound the edges of them.
Sprinkle with some more bread crumbs and sprinkle parmesan cheese. Cook at 375.
Until the mush are soft and the stuffing should be brown on top.
Is going to be good with that chicken!~

[alane67]

Chuck you can use crab instead of sausage, then use green onions instead of regular.
alane

[ChuckG]

This is Alane's rub on shrimp over a bed of linguini with alfredo sauce. Topped with parsley and fresh grated parmesean cheese.

EXCELLANT

The rub definately has a kick to it (which I personally like), but if you are one that really doesn't want too much of a pepper kick I would suggest cutting the pepper in about half when you make the rub.

I'm going to try it on some chicken thighs tomorrow grilled on a red oak cooking plank.

[alane67]

Yep, That looks perfect. I did add some extra red pepper to her recipe. I am a flame head. So, if anyone doesn't like it spicy it is the crushed red pepper you would cut way back.
chow~ (and I mean that litterly)
alane