Thursday, September 19, 2013

Brad Woods Oven Fried Chicken


8 Chicken Thighs,Legs Or Breast.
1-Cup of Lard or Oil For Browning
1-1/2 Cups Self Rising Flour
1-1/2 Cups Yellow Cornmeal Mix,Crushed Saltine Crackers or Panko Bread Crumbs Can Be Used.
2-Large Brown Eggs
1-Heaping Tablespoon Seasoned Salt
1-Teaspoon Garlic Powder
1-Teaspoon Course Black Pepper
1-Teaspoon Onion Powder
1-Teaspoon Italian Seasoning
1-Teaspoon Paprika
1-Teaspoon Chili Powder
2-Large Cast Iron Skillets

Directions

Beat eggs in a large bowl,sit aside.
Combine all dry ingredients and mix well in a gallon sized freezer bag.Using short tongs,coat chicken in egg one piece at a time,then add to freezer bag of dry ingredients.Close bag and shake well until all pieces are well coated,leaving them in the bag.Preheat oil in one skillet on the stove top,preheat other skillet in the oven at 400 degrees.Allow chicken to sit in bag for 15 to 30 minutes,the longer the better your coating will stick.Brown chicken in oil on stove top over medium heat only turning once.Very important>Use tongs for this,not a fork so your batter stays on the chicken and turn it very carefully.Do about 4 pieces at a time so the skillet isn't overcrowded.Once browned place chicken in your preheated skillet in the oven and bake at 400 degrees until done.Aprox.1 hour to 1 hour and 15 min.
You can place chicken on a cooling rack when finished if you wish then make gravy with your drippings.

Tuesday, July 16, 2013

Fresh Green Beans,Jawl Bacon,Potatoes and Onion.

Ingredients
Approx.2 Quarts of fresh green beans.
6 to 8 medium redskin potatoes
2 fresh green onions
Medium piece of jaw bacon or smoked ham hock.

Directions
Cut potatoes and onions to desired size.Fry the bacon enough to release some fat.Add the beans,potatoes and onion to the pot and cover with water.Bring to a rolling boil then reduce heat to slow boil and cover.Cook approx.2 hours for fresh green beans,if your using canned beans cook until the potatoes are done.Add salt and pepper to taste..Enjoy.

Wednesday, January 2, 2013

Cast Iron Skillet Game Hens


Tonight I had some game hens thawed out so that was dinner.I did however make some four cheese mashed potatoes and brown gravy for sides.
I rubbed the hens with Lawrys seasoned salt then threw on a dash of parsley.Baked at 375 for an hour and 15 mins then basted with bacon grease.Baked 15 more minutes at 400.

Dutch Oven Ice Cream


Ingredients
1 package (3.4 oz.) instant pudding (any flavor
2 cups milk
1/2 cup sugar
1 egg
1/2 tablespoon vanilla extract
1/4 teaspoon lemon juice
1 cup whipping cream
1 can (12 ounces) evaporated milk

Equipment2 mixing bowls
mixing whip
large metal spoon
12 inch Dutch Oven
bowl large enough for dutch oven and ice
25-35# ice depending on ambient temperature
rock salt

InstructionsChill a 12 inch dutch oven.
Mix pudding and milk.In a separate bowel, mix sugar, egg, vanilla, and lemon juice. Add to pudding mix.
Pour mixture into a dry and very cool dutch oven. Add whipping cream and evaporated milk, stir. Put lid on dutch oven.
Put layers of ice and rock salt in bottom of large bowl then put dutch oven on top centered in the large bowl. Surround dutch oven with layers of ice and rock salt. Placing ice on top of the dutch oven (no deeper than the lid) will cool the oven down faster. Lift lid and stir every 5 minutes or so. It will go slowly at first until the oven gets cold. Add ice and salt as needed but be careful not to get salt or ice or water from the lid in the oven. Total freezing time is 30-45 minutes, longer if you want harder ice cream.