Dana & Nancy – Page 11 – Westchester Supper Club

September 22, 2013July 30, 2014 » by Dana & Nancy » Theme: Asian

Salt & Pepper Tofu

recipe from http://www.hapabento.com/2011/02/23/salt-and-pepper-tofu-recipe/

Ingredients:
1 block extra-firm tofu
1 tsp. salt
1 tsp. cracked pepper
1 tsp. minced garlic
1 tsp. minced ginger
1 tsp. minced chili pepper (optional)
1/4 cup cornstarch
vegetable or canola oil for frying

Directions:
Drain tofu by placing on towel with some weight on top. Let this sit for at least 15 minutes changing the towel if needed.

While your tofu is doing it’s thing, prepare and combine the spices.

Cut the tofu into 1 inch cubes and coat with the spice mixture. Set them aside while you ready the cornstarch and heat the oil.

Pour enough oil in a pan until you have about 1/4 inch to 1/2 inch depth. Get the oil nice and hot.

Quickly dredge the seasoned tofu cubes in the cornstarch then place in the oil for frying. Only do a few at a time. Keep turning them until they’re evenly browned.

Don’t overcook, you just need the outside to become a crust. Remove and drain. Allow to cool.

September 22, 2013July 30, 2014 » by Dana & Nancy » Theme: Asian

Scallion Pancakes

Recipe from http://www.mykitchensnippets.com/2008/07/scallion-pancakes.html

Ingredients :
2 cups of flour
1 tsp of salt
1 tbsp of oil
3/4 cup of boiling water (more or less)
4 tbsp of vegetable oil or sesame oil
1 cup of finely sliced scallion

Directions:
1. Mix the flour and salt together and then add the 1 tbsp of oil and the boiling water to the flour. Mix thoroughly to form a dough then knead for 5 minutes.

2. Form it into ball, cover and let rest in the mixing bowl for 20 minutes.

3. Form into a log and cut into 12 – 16 pieces then roll each piece into a round disk.

4. Brush with oil or sesame oil and sprinkle with scallions. Roll into a cylinder and then coil it into a snail shape. Cover and let rest for 20 minutes.

5. Flatten the dough with your hand and then roll it out again.

6. Heat up non-stick frying pan over medium heat and brush it with some oil. Pan fried both side until golden brown.

7. Cut into wedges and serve with any dipping sauce of your choice.

May 12, 2013July 30, 2014 » by Dana & Nancy » Theme: Southern

Fried Chicken

recipe from http://www.foodnetwork.com, courtesy of Alton Brown

Ingredients:
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Directions:
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.