Posted on 03/02/2016 4:08:38 PM PST by Jamestown1630
A few weeks ago some of us were talking about Spaghetti, and how we like it plain, with butter and no sauce. I happened to find the following recipe for ‘Spaghetti Aglio e Olio’ (Spaghetti with Garlic and Oil), from my favorite YouTube chef, John Mitzewich of 'Food Wishes'. This is one of those simple recipes that nevertheless has to be done precisely, in this case especially in the cooking of the garlic:
http://foodwishes.blogspot.com/2010/12/this-spaghetti-aglio-e-olio-recipe.html
A recipe I’ve wanted to try for a long time, is ‘Hot Jezebel’; I’m wondering if this one is traditional/authentic (I’ve seen several variations, including one that adds pineapple):
http://recipecircus.com/recipes/shugga/APPETIZERS/Hot_Jezebel.html
-JT
In my mother’s pressure cooker ordeal, the kitchen ceiling was not spared.
Sorry to hear about her burns from the event.
My kids tell me that they hate the childhood event that I had where a friend was electrocuted because it made me a safety nut. Things that hit hard in our youth are rarely forgotten.
Flour. Pressed in well. LIGHTLY brown in butter and crisco or butter and margarine on top of stove (butter adds flavor but burns). Put in baking pan, overlapping not too much. Season with salt (and pepper if you want).
Do not cover. Bake at 350 for an hour or until done. I usually cooked two chickens.
If you want it crispier, cook it on top of the stove exclusively. But you have to stand over it and turn the pieces.
I know there are fancier ways of making it. But I love the way mine tastes. And it makes wonderful white (or we called it cream) gravy made like sausage gravy. And we always had fluffy mashed potatoes with it.
Thank you for your recipe. I just threw out a large bowl of it that was a failure. I did like the buttermilk that was in it. I don't know what was wrong with that recipe; it wasn't just because I used white vinegar because that's all I had. I shouldn't have and don't think lemon juice would be the same either.
I'll try yours. Even though I had my food processor and the head of cabbage was medium, it was a lot of work to put all that through.
I put a couple pieces of carrot in mine though. That was ok.
I don't buy cider vinegar because I don't use it very often and it goes bad, like it gets goopy thick streaks in it. One brand of toilet cleaner does the same thing after I've had it awhile.
I forgot to put in 1/2 cup sugar. That may be too much for you so omit or sweeten to taste.
After all the juice is drained, the fruit isn't terribly sweet.
I probably use too much sugar, but I wanted to tell you I forgot to put it in.
I also didn't mean the photo to go off to the right like that. It looked fine in preview.
Thank you. I think I’ll try using drumsticks first to experiment with both ways. I appreciate your recipe. R/Janey
I hope it works for you. I will never change my basic fried chicken but I saw some boneless, skinless breasts dipped in flour, then egg, then Panko bread crumbs, then fried in olive oil. That is too much hassle for a lot of chicken pieces though.
If you want it crispier, turn the oven up or maybe someone else will have a different way of doing it.
You might want to try the legs and thighs not cut apart. I prefer the thighs over the legs but together like that, I love them both.
She remained a beautiful woman. No scarring, thank God.
ok thank you!
I thought the picture was just fine. ;)
I’ll try to make it tonight, or maybe tomorrow. time got away from me today
No hurry. Just save it until you get around to it. And you are very welcome!
Have you tried shallots, to see if those set off your allergies too?
Onions, garlic, shallots, leeks, etc. are all pretty much in the same food category chemically, if you are good with garlic you may be good with shallots.
I bet shredded radishes might work too to mimic that onion bite... even roasted or stir fried radishes (sliced/shredded,julienne) could be a good substitute for onions. I put shredded radishes in my cole slaw instead of onions.
I can’t find legs and thighs together here. Used to. I like them baked/roasted as a unit.
Onions, shallots, leeks, and chives all set it off. Garlic doesn’t. No idea why.
My sauce has enough flavor to it without the “bite”. When I’m making chili or something that’s supposed to be hot, I use ginger. I make a great taco sauce that way :)
You’re most welcome. Funny you mentioned KFC’s cole slaw — this recipe was purported to have come from a KFC employee. White vinegar shouldn’t have been the problem — because I’m not a huge vinegar fan, I don’t put that much in it and I wouldn’t think it would make that much difference. I hope you have good luck with this — and it really IS better if allowed to refrigerate overnight.
I love that dish. It was comfort food growing up.
Sometimes I like to sauté a little bit of bread crumbs in olive oil and pour it over the top. Adding broccoli is good too :)
You should definitely try it! Ever since the first time I used a pizza stone, it has been the go to way every since. It really does make a big difference in the crust. Next step for me is to one day have either a brick oven or a wood fired oven. As good as my pizza tastes, and all the wonderful compliments I get.. it’s still not as good as my favorite places in Italy. Go figure!
I love KFC’s cole slaw and this is a perfect copy. I find that the onions tend to strengthen with time, so I tend to leave them out. I use my blender and it is a snap to make.
KFC Cole Slaw Restaurant Recipe
Ingredients
8 cups finely chopped Cabbage (about 1 head)
1/4 cup shredded Carrot (1 medium carrot)
2 tablespoons minced Onion
1/3 cup granulated Sugar
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Milk
1/2 cup Mayonnaise
1/4 cup Buttermilk
1 1/2 tablespoons White Vinegar
2 1/2 tablespoons Lemon Juice
Directions
Be sure cabbage and carrots are chopped up into very fine pieces (about the size of rice).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth.
Add the cabbage, carrots, and onion, and mix well.
Cover and refrigerate for at least 2 hours before serving.
So glad your mom ended up okay. I will never use a pressure cooker. No way......ever.
That sounds really delicious. Could I substitute some garlic & onions for the peppers? May TRY it this Sunday. Thanks!
I like celery seeds, but besides that, this recipe is a winner.
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