Friday, August 30, 2013

So-Called "Delta Sauce"

This "Delta Sauce" recipe shows up over and over on the web. I haven't tried it though. But, here it is:

1/2 cup mayonnaise
1 tbs lemon juice
1/4 cup vegetable oil
1/4 cup chili sauce
1/4 cup ketchup
1/2 tsp paprika
1/2 tsp black pepper
1 tsp onion powder
1/2 tsp yellow mustard
1 tsp Worcestershire sauce
2-3 dashes of Louisiana hot sauce
1 clove of garlic, minced

Tuesday, August 27, 2013

Department Store Fried Chicken

A very fine, upscale department store (rhymes with "chord strum") has a restaurant which features an interesting fried chicken recipe in that, instead of using a wet bath soak prior to a dip into seasoned flour, it calls for using the chicken’s own moisture to create the crust. The chicken is dipped in half of the flour mixture and then laid out on a rack, covered in the refrigerator to sit for 4 to 24 hours. It is then coated a second time and fried.
Now, one thing that immediately comes to mind is the most people think that the chicken breast is dry and tough, hence, brining to help with the tenderness. Here, though, you have a recipe that is actually designed to suck out the moisture from the chicken. And you have the chicken coated in flour for a time frame long enough to develop the gluten.
And when I try this recipe, I will do one batch with low protein cake flour and one with all purpose flour in order to compare the two.

For one 4 lb chicken

2 cups AP flour
¼ cup salt (!)
2 tbs “granulated” garlic
1 tbs “granulated" onion
1 tbs dry oregano
1 ½ tsp dry basil
1 ½ tsp black pepper
1 ½ tsp dry marjoram
1 ½ tsp dry sage
1 ½ tsp dry thyme
½ tsp cayenne

Sunday, August 25, 2013

Ellinger Parish Picnic - The Videos

Ellinger Parish Picnic

With my visit to Ellinger this past August 25, 2013, I was able to finalize that there are three ways to fry up chicken here in the German/Czech area of Texas. In towns like Weimar, the method is to whip eggs, dip the chicken in the egg bath and then coat with all purpose flour. For the others, it is an icy whole milk bath before the seasoned flour. Most places flour, dip and dip back into the flour. Here in Ellinger, they use an ice water bath. You will notice that the chicken when it comes out of the fryer is lighter in color. I believe that this is because whole milk has sugars which brown more. But I can assure you, the Ellinger Fried Chicken was perfectly cooked, with a fantastic crunch. It wasn't overly seasoned and I complimented them on handling the salt level. This was very fine chicken indeed.
One of the men in charge of handling the sausage cooking. A great guy!

Along with the chicken, they cooked up some sausage from Prasek's in Hillje.

Friday, August 23, 2013

Cistern - Parish Picnic

I didn't make it to Cistern, Texas this year, and these photos are from 2012. But this is one of my favorite places to go to. They use an ice and whole milk wet bath prior to the seasoned flour. And they have a local meat packer, V&V Sausage, which you can find at H.E.B. grocery stores in Houston sometimes. It is very good sausage.