Kitchen Fried Chicken

Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

Cedar Roasted Salmon Pineapple Slaw

2 large cooked Salmon Fillets
1/4 cup mayo
1 Tbs sugar
1 tsp cider vinegar
1/4 cup fresh parsley, chopped
salt and pepper, to taste
1 bag shredded slaw mix
1 cup pineapple chunks



Directions:

1.  Cube salmon into chunks.  Put aside.
2.  In large bowl mix mayo, sugar, vinegar, parsley, salt and pepper.  Let sit 5 mins so sugar dissolves.  Mix again.
3.  Add slaw to mayo, toss.
4.  Add chunks of salmon and pineapple, toss.

Gluten Free Blue Cheese Salmon Mushroom Burger with peach salsa

1 lb salmon steaks
1 cup portabello mushrooms, chopped fine
4 ozs blue cheese crumbles
3 TBS green onions, chopped fine
3 large basil leaves, chopped
1 lemon, zest and juice (divided)
salt and pepper, to taste



Peach Salsa:
2 large peaches, ripe and peeled
1/2 cup grape tomatoes, sliced
1/4 cup red onion, chopped
1/4 tsp cider vinegar
1/4 tsp sugar
3 basil leaves, chopped
juice from lemon
salt and pepper, to taste


Directions:

1.  In food processor, pulse salmon.  Add to mixing bowl.
2.  Add mushrooms, blue cheese, green onions, basil, lemon zest, salt and pepper.  Fold and divide into individual patties.
3.  Grill patties, flip and grill other side.  Approx. 5 mins on each side.
4.  To make salsa:  Add all ingredients in medium size bowl, toss.  Serve on top of patties.

Gluten Free Baked Eggplant with Tomato/Basil Topping

Ingredients:

1 eggplant, peeled and sliced 1/4 inch thick rounds
2 eggs, beaten in small bowl
2 cups (gluten free)Panko style bread crumbs
1 pint grape tomatoes, chopped fine
1/4 cup fresh basil, chopped
2 TBS Extra Virgin Olive Oil
1 TBS Cider Vinegar
salt and pepper, to taste


Directions:

1.  Preheat oven to 400 degrees.
2.  Peel and slice eggplant.
3.  Add beat eggs in small bowl.
4.  Add crumbs to separate bowl.
5.  Dip each eggplant rounds into egg.  Flip to coat other side.
6.  Dip into crumbs.  Flip to cover other side.  Repeat with remaining eggplant rounds.
7.  Place on cookie sheet.  Make sure pieces do not touch to assure crispiness surrounding pieces.
     Bake in oven for approx.. 20 mins or until crispy.
8.  In medium size bowl add tomatoes, basil, olive oil, vinegar, salt and pepper, toss.

Note:  Eggplant comes out so crispy that you can use as bread in bruschetta recipe.

Port Capri Eggplant Burger

Ingredients:

1 lb lean ground beef
1 cup Portobello mushroom, chopped fine
1/4 cup scallion, chopped
salt and pepper, to taste
4 whole grain buns, toasted
1 slice breaded baked eggplant, per burger (recipe below)
1 cup grape tomatoes, sliced fine
1/4 cup fresh basil, chopped
1 Tbs olive oil
1 small eggplant
2 eggs, beaten
2 cups seasoned panko crumbs
4 slices mozzarella cheese
4 whole grain buns

Directions:

1.  In large bowl mix together beef, mushrooms, scallions.  Season with salt and pepper.  Mold into 4 even patties.  Put aside
2.  Preheat oven to 400 degrees.  Peel eggplant.  Slice rings of approx. 1/4 inch slices.
3.  Beat eggs in small bowl.
4.  Add crumbs to separate small bowl.
5.  Dip each slice of eggplant into egg, flipping to coat other side.  Dip into crumbs covering both sides.
6.  Place on cookie sheet.  Bake for approx. 20 mins or until brown and crispy.  Remove from oven.
7.  In small bowl add, tomatoes and basil.  Season with salt and pepper.
8.  Grill patties until done, approx. 5-8 mins on each side or to desired liking.  Add one slice of mozzarella cheese to top of each burger.
9.  To assemble burger:  Add one slice of eggplant to toasted bun, add burger and then top with tomato and basil mixture.

Sunrise Philly Potato Salad

2 1/2 lbs red skin potatoes, (skin on) cubed into approx. 1/2 inch cubes)
4 Tbs olive oil
1 large red bell pepper, diced
1/2 large sweet onion, diced
8 ozs mushrooms, sliced
3 garlic cloves, chopped fine
1 lb rib-eye steak, sliced wafer thin
4 Tbs butter
3 Tbs sugar
3 Tbs cider vinegar
1/4 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
salt and pepper, to taste
Top with fried egg
Garnish with chopped scallions

Directions:
1.  In large pot of water (high heat), boil potatoes until soft.  You will know potatoes are done when stabbing with knife, it gently goes through.  Make sure to not overcook potatoes.  They will mash up when tossing with hot liquid.  Drain and add to large mixing bowl.
2.  While potatoes are cooking, add oil to large skillet.  Heat on medium heat.
3.  Add peppers, onions, mushrooms and garlic.  Sautee until soft.
4.  Add steak and sauté until brown.
5. Add butter, sugar, vinegar, parm cheese, basil, salt and pepper.  Toss for 1 minute.  Make sure sugar in dissolved. 
6.  Add steak and vegetables to potatoes and toss gently.
7.  Fried eggs to your liking.
8.  Serve in individual dishes with egg on top.  Garnish with scallions.

Surf and Turf with Apple Mango Salsa with balsamic reduction

Apple and Mango Salsa:
1 cup cubed apple, (plus 1/4 cup for reduction)
1 cup cubed mango, (plus 1/4 cup for reduction)
1/4 cup chopped red onion
1/2 large red bell pepper, chopped
2 Tbs red cherry pepper, chopped
1/2 cup fresh cilantro, chopped
1 lemon, juiced and zest
salt and pepper, to taste



Balsamic Reduction:
2 Tbs olive oil
2 Tbs onion, chopped
1/4 cup apple, cubed
1 large garlic cloves, chopped
1 rosemary sprig, rosemary removed
2 Tbs butter
1/4 cup mango, cubed
1/2 cup balsamic
1 bay leaf
salt, to taste


Surf and Turf:
1/4 cup olive oil
4 rib eye steaks, cut 1 inch thick
1 lb large sea scallops
1 lb jumbo shrimp, deveined, skin on
salt and pepper, to taste



Directions:
1.  Mix all ingredients for salsa in bowl.  Refrigerate until ready to use.
2.  To make balsamic reduction:  In skillet heat oil on medium heat.
3.  Sautee onion, apples, garlic and rosemary until soft. 
4.  Add butter and mango, sauté for a few mins.  Remove from pan, place in small food processor, puree.
5.  Add balsamic and bay leaf to same skillet, simmer and reduce to almost half.
6.  Add puree back to skillet, heat for additional 1 minute, stirring.  Serve on top of steak and seafood.
7.  Heat grill, with paper towel grease down grill grated with cooking oil.
8.  Brush steak and seafood with olive oil, season with salt and pepper.
9.  Grill steak 4-6 mins. on each side on hot section of grill. (or to your liking) Let rest before slicing.
10.  Grill scallops and shrimp until done.  Approx. 2-4 mins each side. (shrimp may take longer depending on size)