Remember Joe's "jumping up and down" recipes? Let's start that again!

Oven-Fried Chicken Breasts with Pecan Crust

Oven-Fried Chicken Breasts with Pecan Crust
from Bon Appetit Y'all

Brining, or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during the cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt as the chicken will be too salty.

1/4 cup coarse salt
2 tablespoons sugar
1 tablespoon sweet Hungarian paprika
4 cloves garlic, smashed
2 bay leaves, preferably fresh
4 cups buttermilk
4 to 6 (8-ounce) boneless, skinless chicken breasts (2 - 3 pounds)
1/2 cup fresh breadcrumbs or panko
3/4 finely chopped pecans
2 tablespoons canola oil
2 large eggs
2 tablespoons Dijon mustard
1 teaspoon chopped fresh thyme leaves
Freshly ground black pepper


Prehead the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil, then set a large wire rack on the foil.

To make the brine
Combine the salt, sugar, paprika, garlic and bay leaves in a large nonreactive container. Add the buttermilk and stir until the salt is completely dissolved. Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes. (Do not brine any longer or refrigerate, or the chicken will be too salty.)

To make the coating
Combine the panko and pecans in a shallow dish. Add the oil and toss well to coat. In a second shallow dish, combine the eggs, mustard and thyme. Season both mixtures with pepper.

Prepare
Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid. Dip the chicken into the egg mixture, coating both sides. Place the breasts in the crumb mixture, sprinkle with crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.

Place the coated breasts on the rack and set on the baking sheet. Bake until the chicken is golden brown and the juices run clear, 20 to 25 minutes.

 
Pasta and Co. Potsticker Salad

A local restaurant served a version of this salad and I made a point to stop anytime I was close. They've since closed, but this recipe is nearly identical. I'm so happy I can make this at home now! Mmm....

Potsticker Salad

Italian ravioli's similarity to the Chinese potsticker inspired this salad's name. Here we take a firey dressing and toss it with fresh pork-sausage-filled ravioli. Generous amounts of vegetables, sesame seeds, and pine nuts provide plenty of texture and a pleasant foil to the spiciness of the dressing. Prepare-ahead/serving notes: Prepare the dressing days ahead. Toss the ravioli with the dressing up to one day ahead, but add the vegetables, seeds and nuts just before serving.

1/4 cup sesame oil
1/4 cup black soy sauce
2 tablespoons sugar
2 tablespoons hot chili oil (less if you want a milder salad)
2 tablespoons black vinegar or balsamic vinegar
1 pound meat-filled fresh ravioli
2 cups broccoli flowerets
1/2 carrot, peeled and julienned
1 stalk celery, julienned
1/2 red bell pepper, julienned
1/4 cup sesame seeds, toasted
1/4 cup pine nuts, toasted

To top:
1/4 cup green onions, thinly sliced on the diagonal
Additional sesame seeds and pine nuts

In a large bowl, mix together sesame oil, soy sauce, sugar, chili oil, and vinegar. Cook ravioli until very tender. Drain well; toss with the dressing. Let cool to room temperature.

Meanwhile, blanch broccoli flowerets for a couple of minutes in boiling water, then drain well and plunge into ice water.

When the ravioli has cooled, toss with carrot, celery, bell pepper, sesame seeds, and pine nuts. Place in a serving bowl. Thoroughly drain broccoli. Arrange broccoli flowerets down the middle of the salad. Scatter green onions and additional sesame seeds and pine nuts over the top.

Serve at room temperature.

Makes 6 cups.

Adaptations:
I actually use potstickers, boiled or fried. And I'll add chopped romaine and on occasion, I'll use edamame too.

Chili oil varies quite a bit so taste as you go. My standby is one I make myself from the China Moon cookbook. Recipe below.



Recipe: China Moon Hot Chili Oil
Makes about 3 cups

- 2/3 cup pungent dried red chili flakes

- 1/3 cup Chinese fermented black beans (do not rinse them), coarsely chopped

- 4 large cloves garlic, lightly smashed and peeled

- 2 tablespoons minced fresh ginger

- 2 ½ cups corn or peanut oil

- 1/3 cup Japanese sesame oil

1. Combine all ingredients in a heavy, non-aluminum 2- to 2 ½-quart saucepan. Rest a deep-fry thermometer on the rim of the pot. Over moderately low heat, bring mixture to a bubbly 225 to 250 degrees, stirring occasionally. Let simmer 15 minutes, checking to make sure temperature doesn't rise. Remove from the heat and let stand until cool.

2. Scrape oil and solids into an impeccably clean glass or plastic container. Cover and store in refrigerator. Set out at room temperature about 30 minutes before using.

From "China Moon Cookbook" by Barbara Tropp

 
Between half inch and one inch oil in skillet. I usually just make one or two.

Just enough so that the battered pepper can float freely in the oil without sticking to the bottom of the pan.

 
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