Onerous Water’s Fried Rooster From ‘Fried & True’

Ingredients:13 cups cooked rice, cooled (see Cook's Note)1 cup grated coconut1/4 cup chopped yellow onion (1/2 onion)3 tablespoons red curry paste1 tablespoon oyster sauce1 tablespoon paprika1 tablespoon salt1 tablespoons granulated chicken-flavored soup base1 tablespoon sugar1 egg5 cups neutral oil, for fryingFive 5-ounce packs cured pork/fermented pork sausage, cut into bite-size pieces (see Cook's Note)1 bag…

Photo by HajarPA Prep time 30 minutes Cook time 45 minutes Serves 6 Author Notes Middle Eastern food, and Egyptian food in particular, relies heavily on red meat. It’s a sign of generosity to be served a meal with numerous meat dishes. Which is kinda funny, because the entire Middle East is bordered by beautiful

Serves 2 Author Notes Sometimes there is nothing better than fried plantains, especially for a simple breakfast. All across West Africa fried plantains are served as snacks or starters and as a side dish to foods such as jollof rice, roast chicken or grilled fish. In Sierra Leone, vendors sell it as part of the…

Ingredients:Vegetable oil, for frying1/3 cup pankoKosher salt2 cups leftover refrigerated fried rice1/4 cup all-purpose flour1 tablespoon red chile sauce, such as Sriracha1 teaspoon soy sauce1 large egg, lightly beatenDuck sauce, for serving

Why This Recipe Works Thin-cut pork chops will be just cooked through at the same time that the breading is browned and crisp.Panko bread crumbs are light and airy, creating an even more shatteringly crisp crust. I have what might be called a “modern” family. In my case, that means three parents (two biological and

By Tasting Table Staff/May 19, 2010 6:37 pm EST Recipe adapted from Andrew Zimmerman Fried Chickpeas Fried Chickpeas adapted from Andrew Zimmerman One 15-ounce can chickpeas, drained Vegetable oil, for frying 2 teaspoons sea salt 2 teaspoons pimentón dulce (sweet Spanish paprika) In a colander, thoroughly rinse the chickpeas in water. Pat dry with paper towels and

Hoecakes (Fried Cornbread) My grandmother used to make these little cornbread cakes for us, and I love to make them for my grandchildren too. People outside Savannah know them as hoecakes, but we just call them fried cornbread. Whatever name you use, you can’t go wrong with them—everyone loves them, and they’re so easy. They’re…

Food & Wine (March 1998) Last weekend, while wandering through our Sunday morning farmers market, we happened upon a vendor selling an unusual, prickly stalk. A sign, labeled “Cardoons,” described the vegetable as a cross between celery and an artichoke.  The farmer told us they were “the ultimate slow food,” requiring lengthy cooking times.Up for

This image courtesy of Joseph DeLeo I first ate chicken cooked this way in the home of María Luisa and her husband, Dr. Pedro Daniel Martínez, two of the most knowledgeable people I know on Mexican regional food. María Luisa is one of the truly great creative cooks and has given me hours of her…

Serves 4-6 (Depends on serving size) Author Notes I have never been to a County or State fair, after doing some research I surmised that much of what you are offered is fried, deep fried. There is also pie, especially at County fairs. I took ripe peaches and nectarines, battered and deep fried them. Its…

Ingredients:10 cups corn flakes, crushed1 cup coconut flakes8 tablespoons (1 stick) unsalted butter, melted2 tablespoons granulated sugar2 teaspoons cinnamon1 quart vanilla ice cream1 quart strawberry ice cream1 quart chocolate ice creamFried Sweet Dough, recipe followsChocolate sauce, for serving2 quarts (8 cups) canola oil2 sheets prepared croissant dough, cut into 2-inch squares1 cup confectioners' sugar2 tablespoons…

Ingredients:8 serving pieces chicken, light or dark meatSalt2 cups peanut oil, more if neededBlack pepper2 cups all-purpose flour4 tablespoons oil from fried chicken4 tablespoons all-purpose flour2 cups milkSalt and freshly ground black pepper

Creating a well-designed website is the first step in your internet marketing strategy that must be backed up with techniques…

Ingredients:2 tbsp. olive oil2 cloves garlic, minced1 large yellow onion, minced1 ½ tsp. ground achiote (available from gourmetsleuth.com)1 tsp. ground cumin1 tsp. ground cinnamon1 tsp. dried oregano1 ½ lb. ground beef chuck¼ cup raisins¼ cup roughly chopped pimiento-stuffed green olives16 oz. canned whole, peeled tomatoes in juice, crushedKosher salt and freshly ground black pepper, to

This recipe was very loosely inspired by Korean Fried Chicken Wings. But nothing about this recipe is really traditional at all. The cauliflower florets are battered in somewhat of a tempura-like batter, which aids in more wing-like crispy coating. Eat it right away! The crunch factor diminishes quickly! Editor’s Note: This recipe was updated on December 23, 2020. Advertisement –