CFA Nuggets

2-2.5 lb chicken breasts or tenders, in 2 cm cubes

1 C pickle juice

1 1/2 C milk

1 inch peanut oil (volume varies)

1 egg

3/4 C flour

3/4 C plain breadcrumbs

4 t powdered sugar

1 T salt

1/2 t pepper

1/4 t chili powder

1/4 C mayo
2 T honey

2 T BBQ, optional

1 T yellow mustard

2 t dijon mustard

2 t lemon juice

Combine chicken, pickle juice, and 1/2 C milk.

Marinate at least 1 hour and drain well.

Heat peanut oil in Dutch oven to 370.

Meanwhile, whisk together 1 C milk and egg.

Coat drained chicken.

Drain excess milk.

In a food processor, combine flour and breadcrumbs.

Add sugar, salt, pepper, and chili powder, and pulse to combine.

Transfer breading to a very large bowl and coat chicken.

Fry chicken in small batches, not letting oil drop below 350.

Fry 2-3 mins or until golden brown.

Transfer to paper-towel lined plate or a grate over a baking pan.

Separately, combine mayo, honey, BBQ, mustards, and lemon juice.

damndelicious

Meatloaf

8 oz bacon
1/2 onion
8 oz mushrooms

1 T olive oil
10 oz breadcrumbs
1/2 t pepper
1/2 t cayenne
1 t chili powder
1 t dried thyme
1/2 red bell pepper
1 carrot, peeled
3 cloves garlic
18 oz ground chuck
18 oz ground sirloin
1 1/2 t salt
2 eggs
3/4 C ketchup
1/2 t cumin
1/2 t worcestershire
1/2 t hot sauce
3 T honey

Layer bacon in stacks of 2 slices and bake at 350 for 20 mins.
Lower oven to 325.

Dice onion and mushrooms.

Sautée onions and mushrooms in olive oil until tender.
Combine breadcrumbs, pepper, cayenne, chili powder, and thyme.
In a food processor, finely chop red pepper, carrot, and garlic.

In a large bowl, combine sauteéd veggies, breadcrumbs, and raw veggies.

Add meat and stir gently.
Add salt and egg, but avoid squeezing.
Shape mixture in a loaf pan.
Flip meatloaf out onto a parchment lined baking sheet.
After meatloaf has been cooking for 15 minutes, remove from oven.
Combine ketchup, cumin, worcestershire, hot sauce, and honey.
Use half the glaze to cover meatloaf.
Wrap meatloaf with bacon.
Cover bacon with remaining glaze and insert meat thermometer.
Cook for an additional 60 mins or until center of meatloaf reaches 160.

Alton Brown

Meatballs

1 lb ground beef

1 lb ground pork

1 lb ground lamb
10 oz frozen spinach, thawed and squeezed dry

2 eggs

4 t Italian seasoning

2 t garlic powder

1 t salt

1 1/2 C parmesan

1 C breadcrumbs

Mix meat, spinach, and eggs.

Add seasoning, garlic powder, and salt.

Add 1 C only parmesan.

Add remaining 1/2 C parmesan to breadcrumbs.
Add crumbs until meat is no longer glossy or wet.
Roll into balls and coat with remaining breadcrumbs.
Bake at 400 for 20 mins.

Alton Brown

Pork Ribs

220 g brown sugar
94 g salt
18 g chili powder
1 t black pepper
1 t cayenne pepper
1 t jalapeno powder
1 t Old Bay
1 t dried thyme
1 t onion powder
3 racks pork spare ribs
1 pint beer
1/4 C malt vinegar
1/4 C Worcestershire sauce
1/8 C honey
6 cloves garlic

Combine dry rub ingredients and rub into meat.

Wrap each rack tightly in aluminum foil and rest overnight.
Preheat oven to 250.

Microwave honey, vinegar, Worcestershire, and beer for 1 minute.
Stir braising liquid, unwrap the end of each rack, and distribute evenly.

Rewrap foil, place on pan, and braise for 5-6 hours.

Place each rack onto a saucepan and cut the foil to drain braising liquid.
Heat braising liquid over medium high for 15 mins or until syrupy.
Preheat the oven to broil.

Brush syrup on top of ribs and broil about 5 minutes until almost burned.
Rest meat at least 10 minutes.

Alton Brown

Shaky Beef

2 lbs beef tenderloin (filet mignon)

1/2 bulb garlic, chopped

2 T sugar

1 t salt

1/4 t pepper

5 T peanut oil

1/4 C rice wine vinegar

1/4 C rice wine

3 T soy sauce

1 T fish sauce

1/2 bunch green onions, washed and chopped

2 T butter

2 t salt

1 t pepper

1 lemon or lime

Trim fat off beef and cut into 1 inch cubes.

Marinate with garlic, 1/2 sugar, 1 t salt, 1/4 t pepper, and 1 T oil.

Refrigerate 2 hours.

Combine remaining 1/2 sugar, vinegar, wine, soy sauce, and fish sauce.

In large wok, heat 2 T oil until smoking.

Add 1/2 meat and let sit until brown crust forms.

Turn to brown other sides; browning should take less than 5 mins.

Add 1/2 green onions and stir 30 seconds.

Add 1/2 vinegar mixture and shake pan to release beef.

Add 1/2 butter and shake until butter melts.

Remove from wok and repeat with remaining ingredients.

Place 2 t salt and 1 t pepper in small bowl.

Squeeze lime into salt and pepper and serve with beef.

Serve over rice with fresh lettuce, cucumber, and tomato.

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