lmhn96's Profile
How do I grill BONELESS chicken?
This is the brine I use. You can tweek it to your liking.
1 Qt Water
1/2 TSP Dried Thyme
1/4 TBSP Cayenne
1/2 TBSP Garlic Powder
1/2 TBSP Onion Flakes
1/2 TBSP Cracked Black Pepper
1/4 C Coarse Salt
1/4 C Sugar
Brine for no more than 1 hour or the chicken will be too soft. Put on paper towels to dry a bit. Add cooking oil/olive oil so they don't stick. Grill over high heat both sides 2 mins or until seared. Move to indirect heat and cook for about 20-25 minutes.
Recipes for Spicy boiled and roasted peanuts
I'm boiling some now, but just the regular salty kind. Here's a link you might enjoy...
http://simplyrecipes.com/recipes/boiled_peanuts/
For spicy ones, just add some dry or liquid cajun seasoning or crab boil. Usually 2 to 3 hours is enough cooking time, but it depends on how "green" or fresh the peanut is. They do absorb the salt, but at the end of the cooking process. Be sure to taste for doneness and saltyness about every 10 minutes after they have been cooking a while. If you leave them in the brine too long, they will be too salty. Be sure to drain them when they have cooked to your liking and they can be refrigerated for up to 6 days. After that, they get all slimmy... Hope you enjoy them as much as I do....
Seasonings
It's cooked in chicken broth and served over rice. I did add bayleaf and I have to say that it and the celery really made it happen. The family enjoyed it very much. I had some left over and I intend to add smoked sausage to it when I reheat it. This is a dish I will be serving a lot in the winter months.
Cast Iron Enameled Cazuela 5.5 Dutch Oven
Wow, now I'm jealous :> Mine was missing the recipe booklet, but I contacted the company and they are sending me one in the mail. I'm actually shocked they even replied....
Seasonings
Did you type corn? It's in there with a little celery I forgot to mention.
Seasonings
Looking for something to flavor up a dutch oven full of chicken, potatoes, onion, corn and carrots besides the salt and pepper. Let's hear 'em.
Does the hard anodized non stick cookware flake?
So, I'm not real smart here, is the anoidized pan going to last a while?
Does the hard anodized non stick cookware flake?
So, if I want to invest in some nice pans for my family without going broke, where do I turn? I would like some opinions from board members with experiance in this matter. Which brands would you recommend?
Does the hard anodized non stick cookware flake?
Exactly what they look like, but it is not a layer that will peal off like paint is it? It was my understanding that it is sort of baked in or made into the pan? Idon't know. Maybe I should just stick with some all-clad mirror pans then I won't have to wonder.
Does the hard anodized non stick cookware flake?
This is a link to info I found earlier today about the quantanium in the pans I am inquiring about.
http://www.whitfordww.com/media/RCW_V.pdf
Cast Iron fans: when do you use it?
I really use mine a lot. Being from the south, I cook a lot of cornbread in mine. I also fry and bake in my fry pans. For the dutch oven, I use it for soups, stews, chicken and rice and cook larger cuts of meat in it like roasts. I find my meals are always great in my cast iron.
Does the hard anodized non stick cookware flake?
I have tried that but have some really cheap stainless. I was just tired of the mirror look and was opting for the darker ones for a more modern kitchen upgrade. Does anyone have any info on Cuisinart? What are some good brands out there? And again , thanks.
Cast Iron Enameled Cazuela 5.5 Dutch Oven
Yes, it is by Rick Bayless and I just love it. I got it at a steal for only 25.00 at Home Goods. It was suppose to have a recipe booklet with it, but unfortunately it was missing.
Washing cast iron vs. not washing
I was always told to season them with lard and not oil. I never use soap on mine unless I have to. Just a scrubber sponge and HOT water. They clean fine and still cook very well.
Cast Iron Enameled Cazuela 5.5 Dutch Oven
I recently purchased this and just love cooking in it. Does anyone happen to know of a cook book specifically for this type of cook ware? I researched the web and get recipes, but no complete books.
Does the hard anodized non stick cookware flake?
I am in the market for some new pans and have tried to research a few, but not any of the reviews actually tell me if the cookware will eventually flake. I have stainless and if you don't cook on low all the time, the food sticks so bad. I am looking for convenient cleanup and even heat distribution. I like the look of the dark anodized, but don't want to be disappointed a year from now. Thanks.
