MGOLD86’s "What Came First?"
Whole Roasted Chicken on a bed of Pork Collard Greens, topped with a Fried Egg with a Bacon Crumble with a side of Jalapeno, Chive, and Cheddar Corn Bread. And for Dessert…..Blackberry Cobbler with Vanilla Ice Cream
Ingredient List/Cooking Instrucitons:
Chicken:
3-4.5 lb Chicken
Canola Oil
S&P
Fresh Tyme
2 or 3 garlic cloves
1 Yellow Onion
Prep: Start about a day or 2 out and leave the bird uncovered in the fridge to dry the skin out. About 3 hours before cooking pull it out remove the wishbone, and liberally salt and pepper the cavity and add the garlic. Preheat oven to 475 and when it is good rub oil and S&P all over the bird and the onion. Add to CI skillet and cook for about 20-25 mins and drop the temp to 400. Continue cooking at 400 for about 45 mins or the temp by the thigh is 160-170. Pull it out and remove from CI and let rest for 20 mins before carving.
Pork Collards:
1-1.5 lb ham hock
Bunch of colllards
S&P
Apple Cider Vinegar
Chicken/Beef Stock
Throw all ingredients into CI Dutch Oven on the stove top and bring to boil. Reduce to simmer and let go for about 2 hours or until the hock falls apart
Jal, Cheddar, and Chive Corn Bread:
2 or 3 Jalapenos
Bunch of Chives
Couple of oz of Cheddar (I shredded, but you can use pre-shredded)
1.5 Cups of Flour
.5 Cup Corn Meal
¼ cup oil or butter
2 eggs
1 cup milk
Add dry ingredients and veg and mix. Mix wet ingredients. Preheat CI in 400 oven. Mix wet and dry and throw in skillet and cook 15-20 mins or until set.
Fried Egg/Bacon Crumble:
Egg
S&P
2 Chive shoots
Bacon
Chop slices of bacon and cook in CI skillet. Pull the chopped bacon out and add egg. If you need more fat just add some butter. BASTE the egg with the bacon fat. Use a spoon to spoon the fat over the top of the egg to infuse the bacon flavor and cook the egg. Only takes about a minute or less.
Blackberry Cobbler:
2-3 12oz pkgs of blackberries
1.5 cups sugar
¼ cup flour
Juice of lemon
Biscuit Topping
2 cups flour
couple tbs of sugar
1 stick of butter COLD
lemon zest
2 or 3 tsp baking powder
pinch salt
1 egg
½-2/3 cup milk
Mix the cobbler filling and add to preheated CI skillet at 400 oven. Let go until filling gets hot and starts bubbling (about 20 or 30 mins). Mix all the topping ingredients when the filling is in the oven. You need to “cut” the butter in. I find it is easiest when you use either a pastry cutter or a whisk and push down on the slices of butter. After it is incorporated add the wet ingredients and use the fork or whisk to mix in without overmixing. Add delicious vanilla Ice Cream.
Hows that for Phots FRYDAD??
Whole Roasted Chicken on a bed of Pork Collard Greens, topped with a Fried Egg with a Bacon Crumble with a side of Jalapeno, Chive, and Cheddar Corn Bread. And for Dessert…..Blackberry Cobbler with Vanilla Ice Cream
Ingredient List/Cooking Instrucitons:
Chicken:
3-4.5 lb Chicken
Canola Oil
S&P
Fresh Tyme
2 or 3 garlic cloves
1 Yellow Onion
Prep: Start about a day or 2 out and leave the bird uncovered in the fridge to dry the skin out. About 3 hours before cooking pull it out remove the wishbone, and liberally salt and pepper the cavity and add the garlic. Preheat oven to 475 and when it is good rub oil and S&P all over the bird and the onion. Add to CI skillet and cook for about 20-25 mins and drop the temp to 400. Continue cooking at 400 for about 45 mins or the temp by the thigh is 160-170. Pull it out and remove from CI and let rest for 20 mins before carving.
Pork Collards:
1-1.5 lb ham hock
Bunch of colllards
S&P
Apple Cider Vinegar
Chicken/Beef Stock
Throw all ingredients into CI Dutch Oven on the stove top and bring to boil. Reduce to simmer and let go for about 2 hours or until the hock falls apart
Jal, Cheddar, and Chive Corn Bread:
2 or 3 Jalapenos
Bunch of Chives
Couple of oz of Cheddar (I shredded, but you can use pre-shredded)
1.5 Cups of Flour
.5 Cup Corn Meal
¼ cup oil or butter
2 eggs
1 cup milk
Add dry ingredients and veg and mix. Mix wet ingredients. Preheat CI in 400 oven. Mix wet and dry and throw in skillet and cook 15-20 mins or until set.
Fried Egg/Bacon Crumble:
Egg
S&P
2 Chive shoots
Bacon
Chop slices of bacon and cook in CI skillet. Pull the chopped bacon out and add egg. If you need more fat just add some butter. BASTE the egg with the bacon fat. Use a spoon to spoon the fat over the top of the egg to infuse the bacon flavor and cook the egg. Only takes about a minute or less.
Blackberry Cobbler:
2-3 12oz pkgs of blackberries
1.5 cups sugar
¼ cup flour
Juice of lemon
Biscuit Topping
2 cups flour
couple tbs of sugar
1 stick of butter COLD
lemon zest
2 or 3 tsp baking powder
pinch salt
1 egg
½-2/3 cup milk
Mix the cobbler filling and add to preheated CI skillet at 400 oven. Let go until filling gets hot and starts bubbling (about 20 or 30 mins). Mix all the topping ingredients when the filling is in the oven. You need to “cut” the butter in. I find it is easiest when you use either a pastry cutter or a whisk and push down on the slices of butter. After it is incorporated add the wet ingredients and use the fork or whisk to mix in without overmixing. Add delicious vanilla Ice Cream.
Hows that for Phots FRYDAD??
