Long John Silver Chicken/Fish Batter

Do you like Long John Silver breaded fish? Try these great recipes

Ingredients :

1 1/2 cups flour

4 tablespoons cornstarch

1/2 teaspoon baking soda

1/2 teaspoon of SALT

1 1/2 cups of hot water

You will also need chicken or fish

Directions

In a bowl, sift the dry ingredients. Add water and mix well.

Coat chicken or fish fillets completely with the batter and fry until golden brown.

Pro tip: Double fry.  The "secret" to crispier fried chicken/fish/fries is to fry the chicken not just once, but twice.

Classic Sage and Sausage Stuffing

INGREDIENTS:

2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F

2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.

Smoked Pork Loin Steaks

Ingredients
For 10 Pounds of Pork Loin Steaks, about 1/4 inch thick
10 T Morton Tender Quick
2 T (heaping) hickory smoked salt
Just under 1/2 C brown sugar

Directions
Mix all the Rub Ingredients together and rub onto the steaks.
Let them cure for 5 hours, then add one small can of pineapple juice.
The chops should sat in the juice for another 45 minutes.
Rinse them and let them dry a little.
Now they are ready to go in the smoker.
Smoke the steaks at 225 degrees for 4 hours.  I used hickory. 

Cape Breton Island - Fat Archie Molasses Cookies

<<Insert Background Story Here>>

INGREDIENTS

1 Cup Light Brown Sugar

1 Cup Vegetable Oil

1 Cup Molasses

½ Cup Milk

2 Tsp Baking Soda

1 Egg(s)

1 Tsp Ground Ginger

3 Tsp Ground Cinnamon

1 Tsp Salt

4 Cups All Purpose Flour

INSTRUCTIONS

Preheat oven to 375°F.

In a large mixing bowl, combine brown sugar and vegetable oil and mix well.

Add molasses to brown sugar mixture and mix. Combine milk and baking soda and add to mixing bowl. Mix well.

Add beaten egg and sifted dry ingredients to mixing bowl and mix until all ingredients are well combined.

On a parchment lined cookie sheet, place a dollop of cookie dough on baking sheet leaving enough room in-between as these cookies will expand during the baking process.

Bake for 13 to 15 minutes. Let cookies cool on wire rack before serving.

Home Made, Cast Iron, Fried Potatoes

Good morning my friends!  I ran across this gem of a recipe.  It has sugar as it's "secret" ingredient.  But you can't taste the sugar at all.  Allow yourself about 90 minutes to make this.  It's not complicated, but there is a few steps.  Nothing too difficult.

Ingredients

10 Small Russet Potatoes
1 large Onion
1/4 Cup Crisco lard
1-1/2 Tbs Seasoning Salt (note 1)
1-1/2 Tbs Sugar
1 Tbs Garlic Powder
1 Tsp Black Pepper

Stuff you will need

14 in cast iron skillet

5 quart Dutch Oven

Colander

Potatoe Peeler

Spatula

Sharp knife

Cutting board

Directions

To start the recipe off, place a large pot of water to boil.

Peel the potatoes.

Once the water comes to a boil, add your WHOLE potatoes and boil them for 25 minutes.

Drain the potatoes in the collander and add them back to the dutch oven. Add cold water to stop the potatoes from cooking any further.

While the potatoes are cooling off, slice your onion into long thin pieces.

Once the potatoes have chilled, slice them into medium size circular-shaped pieces. Now you can slice them into any shape you like but I prefer them in Super Thick potatoe chip cuts.

Put your cast iron on the stove at medium heat. Add your Crisco Lard.

Once the lard is "melted", add the onions. Cook the onions for a few minutes.

Add the potatoes.

Add all the seasonings.

Flip the fried potatoes every 2 minutes. They should be done in about 15 for lightly fried potatoes, or 20 minutes for that crispy fried potatoes.

We had this along with fried chicken. Oh my...

Note 1. Don't have seasoning salt? I didn't. Mix regular table salt with the same amount of paprika. Voila, Seasoning Salt.

Comments and suggestions are always welcome!