Subj : Thai was: Farmer's Market To : Ruth Haffly From : Dave Drum Date : Sun Jan 21 2024 06:13:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> I've never made this - but I've had it served to me. Quite nice. DD> Title: Galloping Horses (Thai Appetizer) DD> Categories: Oriental, Pork, Nuts, Chilies, Fruits DD> Yield: 9 Servings RH> Looks like something I'd try, never seen it that I can recall on RH> a Thai menu or at an Asian pot luck. DD> I can only get it at Magic Kitchen - which was the first Thai DD> restaurant in town. They serve very authentic Thai food. Including DD> Thai heat levels unless one chickens out and orders "mild". RH> I'd probably go with the mild. Had a Thai bowl of something (forgotten RH> what it was) in a mall in Hawaii--started mild but got hotter the more RH> I ate of it. Steve had to finish the last few bites; my mouth was on RH> fire. In a new venue I start with medium then I know whether to adjust upward or downward on subsequent orders. At one strip mall Thai place (Taste of Thai) I had a favourite lunch dish that I ordered hot. It came with no discernible heat so the next time I visited I ordered the dish and, knowing the Thai word for hot and that doubling it means you're serious, specified "phrt phet" for the heat level. When the meal appeared the normally white rice was red from all of the ground chile on it and lots of chilies were evident in to entree. I glanced at the pass through to the kitchen and saw the cook with a toothy grin. So, I ate the whole thing. I did NOT enjoy it. But, I never had any trouble over heat levels after that. Bv)= This is not really piri piri (hot) but closer to Popeyes spicy levels. Of course one can always adjust the cayenne upwards. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Piri Piri Fried Chicken Categories: Poultry, Vegetables, Herbs, Chilies Yield: 4 servings MMMMM--------------------------CHICKEN------------------------------- 2 1/2 c Buttermilk 2 tb Kosher salt 1 tb Piri piri spice blend 1 tb Onion powder 1 tb Garlic powder 3 1/2 lb Bone-in skin-on chicken legs - & thighs MMMMM-----------------------FLOUR COATING---------------------------- 2 c (272 g) A-P flour 2 tb Piri piri spice blend 1 1/2 ts Black pepper 2 tb Smoked paprika 1/2 tb Garlic powder 1 tb Onion powder 1 ts Kosher salt Peanut or canola oil MMMMM-----------------------PIRI PIRI MIX---------------------------- 3 ts Paprika 2 ts Dried oregano; crushed 2 ts Ground ginger 2 ts Ground cardamom 2 ts Garlic powder 2 ts Onion powder 1 ts Salt 1 ts Ground cayenne; more to - taste Combine in a small bowl. Store excess in a tight covered container MAKE THE MARINADE: In a large bowl, combine the buttermilk, salt, piri piri spice blend, onion powder, and garlic powder. Add the chicken to this buttermilk mixture. Cover with plastic wrap and marinate the chicken in the refrigerator for 8 to 24 hours. MAKE THE FLOUR COATING FOR CHICKEN: In a large plastic bag or in a large bowl combine the flour, piri piri spice blend, black pepper, paprika, garlic powder, onion powder, and salt. DREDGE THE CHICKEN PIECES IN FLOUR MIXTURE: Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. Shake off the excess flour, place the chicken pieces on a sheet pan. LET THE FLOURED CHICKEN REST: Let the floured chicken pieces sit at room temperature for 30 minutes to help the flour adhere to the chicken and let the chicken come to room temperature. HEAT THE FRYING OIL: While the chicken sits for 30 minutes, fill the Dutch oven half way full with oil. Heat the oil, over medium-high heat until the oil reaches 325-|F/165-|C when using a kitchen thermometer. Alternatively, to tell if your oil is ready for frying you can add a pinch of flour into the oil, and when it begins to sizzle, your oil is ready. FRY THE CHICKEN: Cook the chicken in batches by adding a few pieces of chicken to the pot and fry for about 15 minutes, turning halfway through the cooking time. Your chicken is full cooked through when the thickest part of the chicken pieces reaches 165-|F/74-|C when inserted with a digital thermometer. PLACE CHICKEN ON A RACK TO DRAIN EXCESS OIL: When the chicken is golden brown and cooked through, remove the chicken using tongs and place on a rack over a baking sheet to drain any excess oil. Serve fried chicken warm along with your favorite sides By: Sharee Hill RECIPE FROM:https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... Ever feel like life is a blender and you've left to top off? -=> Ruth Haffly wrote to Dave Drum <=- DD> I've never made this - but I've had it served to me. Quite nice. DD> Title: Galloping Horses (Thai Appetizer) DD> Categories: Oriental, Pork, Nuts, Chilies, Fruits DD> Yield: 9 Servings RH> Looks like something I'd try, never seen it that I can recall on RH> a Thai menu or at an Asian pot luck. DD> I can only get it at Magic Kitchen - which was the first Thai DD> restaurant in town. They serve very authentic Thai food. Including DD> Thai heat levels unless one chickens out and orders "mild". RH> I'd probably go with the mild. Had a Thai bowl of something (forgotten RH> what it was) in a mall in Hawaii--started mild but got hotter the more RH> I ate of it. Steve had to finish the last few bites; my mouth was on RH> fire. In a new venue I start with medium then I know whether to adjust upward or downward on subsequent orders. At one strip mall Thai place (Taste of Thai) I had a favourite lunch dish that I ordered hot. It came with no discernible heat so the next time I visited I ordered the dish and, knowing the Thai word for hot and that doubling it means you're serious, specified "phrt phet" for the heat level. When the meal appeared the normally white rice was red from all of the ground chile on it and lots of chilies were evident in to entree. I glanced at the pass through to the kitchen and saw the cook with a toothy grin. So, I ate the whole thing. I did NOT enjoy it. But, I never had any trouble over heat levels after that. Bv)= This is not really piri piri (hot) but closer to Popeyes spicy levels. Of course one can always adjust the cayenne upwards. Bv)= MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Piri Piri Fried Chicken Categories: Poultry, Vegetables, Herbs, Chilies Yield: 4 servings MMMMM--------------------------CHICKEN------------------------------- 2 1/2 c Buttermilk 2 tb Kosher salt 1 tb Piri piri spice blend 1 tb Onion powder 1 tb Garlic powder 3 1/2 lb Bone-in skin-on chicken legs - & thighs MMMMM-----------------------FLOUR COATING---------------------------- 2 c (272 g) A-P flour 2 tb Piri piri spice blend 1 1/2 ts Black pepper 2 tb Smoked paprika 1/2 tb Garlic powder 1 tb Onion powder 1 ts Kosher salt Peanut or canola oil MMMMM-----------------------PIRI PIRI MIX---------------------------- 3 ts Paprika 2 ts Dried oregano; crushed 2 ts Ground ginger 2 ts Ground cardamom 2 ts Garlic powder 2 ts Onion powder 1 ts Salt 1 ts Ground cayenne; more to - taste Combine in a small bowl. Store excess in a tight covered container MAKE THE MARINADE: In a large bowl, combine the buttermilk, salt, piri piri spice blend, onion powder, and garlic powder. Add the chicken to this buttermilk mixture. Cover with plastic wrap and marinate the chicken in the refrigerator for 8 to 24 hours. MAKE THE FLOUR COATING FOR CHICKEN: In a large plastic bag or in a large bowl combine the flour, piri piri spice blend, black pepper, paprika, garlic powder, onion powder, and salt. DREDGE THE CHICKEN PIECES IN FLOUR MIXTURE: Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. Shake off the excess flour, place the chicken pieces on a sheet pan. LET THE FLOURED CHICKEN REST: Let the floured chicken pieces sit at room temperature for 30 minutes to help the flour adhere to the chicken and let the chicken come to room temperature. HEAT THE FRYING OIL: While the chicken sits for 30 minutes, fill the Dutch oven half way full with oil. Heat the oil, over medium-high heat until the oil reaches 325-|F/165-|C when using a kitchen thermometer. Alternatively, to tell if your oil is ready for frying you can add a pinch of flour into the oil, and when it begins to sizzle, your oil is ready. FRY THE CHICKEN: Cook the chicken in batches by adding a few pieces of chicken to the pot and fry for about 15 minutes, turning halfway through the cooking time. Your chicken is full cooked through when the thickest part of the chicken pieces reaches 165-|F/74-|C when inserted with a digital thermometer. PLACE CHICKEN ON A RACK TO DRAIN EXCESS OIL: When the chicken is golden brown and cooked through, remove the chicken using tongs and place on a rack over a baking sheet to drain any excess oil. Serve fried chicken warm along with your favorite sides By: Sharee Hill RECIPE FROM:https://www.simplyrecipes.com Uncle Dirty Dave's Archives MMMMM .... Ever feel like life is a blender and you've left to top off? --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .