CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
HOMEMADE ITALIAN RED SAUCE
You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.
Provided by Ignazia Vella
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
- Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.
Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g
ROCKY'S RED SAUCE
Make and share this Rocky's Red Sauce recipe from Food.com.
Provided by Danny Beason
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cover bottom of large stockpot with olive oil.
- Add the onions and saute till onions are almost clear.
- Add garlic and continue to simmer on low 5-10 minutes.
- Add tomatoes and tomato puree, top off with all seasonings and sugar.
- Let simmer on low and stir occasionally.
- Use for spaghetti, lasagna and pizza sauce.
- Freezes very well in ziplock bags or plastic containers.
Nutrition Facts : Calories 82.7, Fat 0.4, SaturatedFat 0.1, Sodium 261.6, Carbohydrate 19.8, Fiber 3.5, Sugar 10.6, Protein 2.5
MAMA'S MARINARA
Make and share this Mama's Marinara recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
- Add the chili flakes to taste.
- Add all the tomato products.
- Pour the chicken stock into one of the 28-oz cans.
- Fill it the rest of the way with water and add that and the sugar to the pot.
- Stir and bring to a simmer.
- Taste and season with salt and cover.
- Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
- Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.
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