frying

Fritto Misto

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It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then ) 🙂

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
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Buen Apetito !   Viva Italia !
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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Crispy Fried Duck With Dirty Rice Sticks

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Some  of you might remember the roasted ducks I have prepared in the past. This recipe for a  fried duck gives you a completely different texture, just as good but very distinct from a roasted duck. The texture of the skin is much more like that of chicharrones, since it puffs up during the frying process. It was a recipe I have tried to teach my students countless times over the years, but very few have actually been able to prepare it during class.

Bon Appetit !   Life is Good !

Link to Dirty Rice Sticks Recipe

Link to Whole Roast Duck Recipe # 1

Link to Whole Roast Duck Recipe # 2
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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt

put whole duck onto a upside down bowl, add water, cinnamon stick, five spice powder, chilies, star anise and sea salt
cover tight and steam for 2,5 hours

cover tight and steam for 2,5 hours

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strain stock, reserve for suck soup. let duck dry for one hour

strain stock, reserve for duck soup. Let duck dry for one hour

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fry whole duck at 390 F until very crisky

fry whole duck at 390 F until very crispy

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck

Crispy Fried Duck

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Crispy Fried Duck With Dirty Rice Sticks

Crispy Fried Duck With Dirty Rice Sticks

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