smoked paprika

Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs & Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Fusion cooking at it´s finest and most delicious :
Arachis Oil from South America (Peru or Brasil), Bucatini and Tomato Paste from Italy, Pork Neck Steak from Germany, Hoisin Sauce and Soy Sauce from China, smoked Paprika from Spain, Mirin from Japan, Maggi Seasoning from Switzerland and Chiles from Mexico.
Prep time, including pasta, 20 minutes.
As for the Napkin ring, old, sterilized tomato paste cans are my idea of witty, pretty and cheap economical tools/deco.  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pork  on  ChefsOpinion
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Click here for more  Pasta  on  ChefsOpinion
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Click here for more  Bucatini  on  ChefsOpinion
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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Around The World In 20 Minutes – Pork Neck Steak, Chilies, Onions And Bucatini With Herbs And Parmigiano Reggiano

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Best Snack – Ever !?

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Pork Rinds, Pork Skins, Pork Scratchings, Pork Crackling, Chicharrones, Scrunchions, Oreilles de Christ, Chicharrón, chicharrón con Gordo, Gratons, Khaep Mu,  Tóp Mỡ, škvarky,  Grieben, Griaba, Torresmos,  Couratos,  Knabbelspek, Flæskesvæ, etc, etc, etc.
Fried pork skin is eaten in most if not all areas around the world where pork is consumed. (Many other animal skins, ears and intestines are also used to make cracklings, but today I just want to talk about pork skins, most widely known as Chicharrones, but also by the many other names listed at the beginning of this post.
I sometimes buy them ready-made in bags and have found a few very good brands in the supermarkets around here, especially in the Latin-Markets. But nothing comes close to the freshly made homemade stuff, still warm and with a texture, flavor and aroma which you just don’t get from a bag. I happened to have some pork skin in the fridge which I removed from a pork butt I cooked yesterday, anticipating the chicharrones I wanted to prepare today. (I usually cook the butt skin-on).
However, pork skin is widely available from butchers and markets so you should have no problem sourcing it.
The process is very simple :
To fry the skins, use duck fat, pork fat or peanut oil. Simmer the skin in salted water until very tender, drain, let dry for a couple of hours. Cut into strips or cubes and fry at low temperature until very crisp. Remove to absorbent paper and season to your liking. Just plain kosher salt will do, but you can experiment with additional seasoning, such as cayenne pepper, smoked paprika, curry powder, za-atar, old bay seasoning, or my favorite,  five spice powder, which I have used in today’s dish. I also like to sprinkle finely sliced scallions and chili flakes over the cracklings and use a dipping sauce of chili oil and hoi sin sauce.
WARNING !!!!
I recommend to cook the chicharrones outside in the open air; splattering of fat WILL occur !
In any case, no matter if you cook the chicharrones inside or outside, cover the fryer 3/4 with a lid while frying to minimize the fat going all over the place and possibly ignite on the hot stove.

To sum it up – making chicharrones at home is like making love :
– if you know what you are doing, the rewards can be wonderful 🙂
– if you don’t know what you’re doing, you might get burned 😦
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Bon Appetit !   Life is Good !
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Chicharrones

Chicharrones

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Chicharrones

Chicharrones

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THE ULTIMATE! Fried Chicken & Angry Potatoes (Papas Bravas)



Let  me warn you – if you don’t like spicy food………. ahhh, don’t worry, if you don’t like spicy, just replace all the cayenne pepper with mild smoked paprika and you’ll be fine.
But if you do like spicy, this recipe is addictive, especially if you combine the  Papas Bravas  (my own version of this Spanish classic)  with the chicken as I have done here. It might take a bite or two to get used to the heat, but then……Heaven 🙂

Bon Appetit !   Life is Good !

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

juicy lucy.......

juicy lucy…….



Preparation :

chicken tighs and breast

chicken tighs and breast

add peeled, raw potatoes, season with kosher salt, cayenne pepper, smoked paprika and granulated garlic

add peeled, raw potatoes, season with kosher salt, cayenne pepper, smoked paprika and granulated garlic

eggwash :   whole eggs, greek yougurt, sriracha, cayenne pepper, granulated garlic

eggwash : whole eggs, greek yougurt, sriracha, cayenne pepper, granulated garlic

whisk eggwash until smooth

whisk eggwash until smooth

seasoned flour :   a/p flour, granulated garlic, cayenne pepper, smoked paprika, kosher salt

seasoned flour : a/p flour, granulated garlic, cayenne pepper, smoked paprika, kosher salt

dredge chicken in seasoned flour

dredge chicken in seasoned flour

coat floured chicken with eggwash

coat floured chicken with eggwash

dredge flour dredged, eggwash coated chicken once more in seasoned flour, shake off excess flour, fry at 325F for about 20 minutes, depending on size of chicken

dredge flour dredged, eggwash coated chicken once more in seasoned flour, shake off excess flour, fry at 325F for about 20 minutes, depending on size of chicken

after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside Bout 15 more minutes, during the last 5 minutes, ingrease the temperature of the oil to 375F

after 10 minutes frying the chicken, add the seasoned totatoes, fry until soft on the inside, crispy and golden on the outside, about 15 more minutes; during the last 5 minutes, ingrease the temperature of the oil to 375F

when potatoes and chicken are done, remove to absorbent paper

when potatoes and chicken are done, remove to absorbent paper

seasoning dip :   cayenne pepper, scotch bonnet hot sauce, garlic paste, lime juice, kosher salt, garlic oil

seasoning dip : cayenne pepper, scotch bonnet hot sauce, garlic paste, lime juice, kosher salt, garlic oil

ready to add the fried chicken and potatoes to seasoning dip

ready to add the fried chicken and potatoes to seasoning dip

toss chicken and potatoes in seasoning dip

toss chicken and potatoes in seasoning dip

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes  (Papas Bravas)

The Ultimate Fried Chicken & Angry Potatoes (Papas Bravas)

Juicy Lucy .......

Juicy Lucy …….



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