Monday, May 17, 2010

Buttermilk Fried Chicken

Here's how this one went down: I have a friend who recently became the brand manager at KFC.  He was recounting to me how he'd recently worked in the restaurant, and was impressed by how the chicken is brought in fresh from Maple Lodge Farms.  I do love me the Dirty Bird (KFC), but thought "ooohhhhh, I need to make some fried chicken"  And so I did.  It's really quite easy to do; you just need to have a good candy thermometer to keep an eye on the heat of the oil so you don't burn the exterior - and of course so you don't end up with fried chicken sashimi.

Monday, May 3, 2010

Sautéed Pork Chop with Mushrooms & Capers

Pork is such a nice, inexpensive meat that really packs a whole lot of flavour.  The key to pork is really just not to overcook it.  Otherwise, it gets tough and dry.  And, pork can actually be eaten a bit on the medium rare side; it doesn't have to be totally white throughout like chicken does.  This one is a bit of a recipe mash-up; I have this great recipe with capers and mushrooms, plus I was watching a show on the Food Network and got inspired to go a bit French.  I knew I couldn't go wrong with the ingredients.  And that's the idea: pick what you love to eat, and inevitably you'll be happy.