Thread: just wanted to share tonight's dinner with you guys..

It's not quite Easter yet but we had our lamb a little early. That's life-giving liquid on the plate. I bought one small shoulder steak and browned it in a saucepan. I poured off and reserved a little of the fat and added a little mirepoix to brown. Then about 3/4 a bottle of red wine and a teaspoon of tomato paste and a few cloves of garlic. While that simmered and reduced, I used the reserved fat to make a pinch of roux. To which I added my reduced veal stock to make an improvised demiglace. When the wine reduced, I added the Demi, a bay leaf, and a sprig of rosemary. That simmered to thicken. A little butter to finish and voila.

The lamb looks outstanding! I'll bet it tasted good too. Enjoy and thanks for sharing (well, pictures anyway!)

Probably the second time in my life, and the first in a decade, that I fried up a chicken. Not bad. This time I followed some of the instructions.

I can't remember the last time that I saw chicken being fried in a cast iron skillet. It is nice to see that some traditions are still alive and well. The chicken was probably nice and crispy on the outside and juicy and tender on the inside. Looks really good!

Originally Posted by Johntoad57

I can't remember the last time that I saw chicken being fried in a cast iron skillet. It is nice to see that some traditions are still alive and well. The chicken was probably nice and crispy on the outside and juicy and tender on the inside. Looks really good!

Uhhh You mean that there's another way to fry chicken? I mean without a cast iron skillet? I'm so confused?

I do hope that for all of these years I haven't been doing it wrong!!

I can't believe that my Granny would have led me astray!

This is very unfortunate to say the least. Fried chicken in my life consists of KFC, Popeyes, or Churches. You are doing it the right way. Someone just needs to convince my chef she's not doing it the right way. The last time I tried to convince her, I went without food for a week. I'll take what I can get at this point without saying anything. I know you'll understand...

Originally Posted by Johntoad57

This is very unfortunate to say the least. Fried chicken in my life consists of KFC, Popeyes, or Churches. You are doing it the right way. Someone just needs to convince my chef she's not doing it the right way. The last time I tried to convince her, I went without food for a week. I'll take what I can get at this point without saying anything. I know you'll understand...

Well you could always start cooking a 'Specialty' using something from here:

https://www.lodgemfg.com/prodcat/seasoned-cast-iron.asp

I just wish that they would still offer the plain cast iron that you seasoned yourself as one batch of something like spaghetti sauce and it's back to square one/at least for me.

Originally Posted by Johntoad57

I can't remember the last time that I saw chicken being fried in a cast iron skillet. It is nice to see that some traditions are still alive and well. The chicken was probably nice and crispy on the outside and juicy and tender on the inside. Looks really good!

Indeed it was good. I tried one years and years ago. Dipped the chicken pieces in egg and dredged in flour. Came out like scrambled egg under a thin coat of breading with the chicken underneath. Sometime later I just dipped in flour with no egg, and more breading was on the cooking surface than came out on the chicken.

This time I went online and did some research. I didn't do half of what they said but I did enough to make it work out. Dipped the chicken pieces in milk and dredged them in Autry House yellow corn meal. Used Crisco and heated the oil to 375 before setting the pieces in my # 12 Griswold block letter with heat ring ( for you Griswold fans)

It came out just swell and I have enough for a couple more dinners in the fridge. (Did a whole fryer)

Busy today with repotting some plants, so I went for a quick dinner. Duck breast on bread, with cauliflour cream mash, and a cup of coffee. Tasty.

Originally Posted by JimmyHAD

Indeed it was good. I tried one years and years ago. Dipped the chicken pieces in egg and dredged in flour. Came out like scrambled egg under a thin coat of breading with the chicken underneath. Sometime later I just dipped in flour with no egg, and more breading was on the cooking surface than came out on the chicken.

This time I went online and did some research. I didn't do half of what they said but I did enough to make it work out. Dipped the chicken pieces in milk and dredged them in Autry House yellow corn meal. Used Crisco and heated the oil to 375 before setting the pieces in my # 12 Griswold block letter with heat ring ( for you Griswold fans)

It came out just swell and I have enough for a couple more dinners in the fridge. (Did a whole fryer)

I'll have to show this to my wife. She is a great Chef just a little stubborn when I try to suggest for her to adjust her cooking style. That chicken sure would hit the spot. I'll let you know if she makes me some. Thanks!