Chippewa Recipe Gullet Bread Food

CRISPY BREADED TILAPIA

Steps:

• Combine panko, parsley, and salt on a dinner plate. Mix egg and milk together in a bowl.
• Dip fillets into the milk mixture and shake off excess. Lightly dredge in panko mixture.
• Heat oil in a large, nonstick skillet over medium heat. Add fillets and cook until golden brown on 1 side, about 4 minutes. Turn and cook until fillets are no longer translucent in the center and they easily flake with a fork, about 5 minutes more. Serve immediately.

CHIPPEWA INDIAN FRY BREAD

Steps:

• Mix dry ingredients together and then add the liquid ingredients.
• Heat oil in shallow pan till almost smoking.
• Shape dough into round thin shape punch a hole in the middle of rounded dough. Cook in oil until lightly browned on both sides.
• Let cool on paper towel to drain.

CHEDDAR AND SCALLION BREAD

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and garlic and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden.
• Using a serrated knife, cut the bread into 1-inch thick slices and serve.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

CHIPPEWA INDIAN FRIED BREAD

Steps:

• Combine flour, baking powder, and salt in a large bowl. In another bowl combine water, oil, and dry milk powder, stir into the flour mixture until the dough is smooth. Turn out onto a lightly floured surface. Knead 4 times into a smooth ball. Cover and let rest 10 minutes. Divide into 8 balls. Flatten with finger tips or roll out each ball to an 8-10 inch round. Make a small hole in the center of each round with your finger or the handle of a wooden spoon. Lightly flour rounds, stack and cover with a towel or plastic wrap.
• Heat about 1 inch oil to 375 degrees in a large skillet. Gently place 1 bread round in the hot fat and cook until golden and crisp, 1-2 minutes on each side.
• Drain on paper towels. Repeat with remaining dough. Sprinkle with cinnamon sugar. Serve hot.

GULLETS

Steps:

• cream sugar and butter.
• add vanilla, whiskey, and almond extract.
• add flour in batches.
• scoop out and cook using waffle iron.