WHOLE WHEAT TEA BISCUITS

3 cups whole wheat flour

6 tsps. baking powder

1 1/2 tsps. salt

1/2 cup lard or shortening

1 1/2 cups milk

Method:

1.  Combine the flour, baking powder, and salt. Cut in the lard or shortening until the mixture resembles fine crumbs.

2.  Add milk until the dough is soft and puffy.

3.  Turn onto a floured board and knead gently (no more than 10 times; you do not want to develop the gluten; which only toughens the biscuits).

4.  Roll or pat out about 1/2" thick; cut into rounds and bake in 400 F oven for 12-15 minutes.

        Don't burn; just a nice light brown.

Variation:

Temperature 450 F.          Time 12-15 minutes

1 cup all-purpose flour     ¼ cup shortening

41/2 tsps. baking powder 1 cup whole wheat flour

1 tsp. salt                         1 cup milk

1 Tbsp. white sugar

Method:

·         Sift together, the flour baking powder, salt and sugar.

·         Cut in the shortening until the mixture is course and crumbly.

·         Add the whole-wheat flour; blend.

·         Make a well in the centre of the mixture; add the milk all at once. Stir lightly.

·         Turn on a floured board and knead for no more than 20 counts-you DO NOT want to develop the gluten which would only toughen the finished product.

·         Roll about ½ inch thick

·         Cut with a floured cutter.

·         Place the biscuits on a bake sheet that has either been smeared with bakers grease, or oiled so that they are touching one another Bake in a hot oven till done-do not over bake. You will have a dozen good-sized biscuits that split cleanly across to enclose the butter.

Remember: Biscuits are not bannock. Bannock is a Loaf of Quick Bread-if not baked in loaf form, it is not bannock. © Al (Alex-Alexander) D. Girvan. All rights reserved.

Pulled Pork-Recipes and Tips

Pork is sometimes diseased. The law, of course, does not allow sale of diseased pork and if the meat is properly government-inspected, none should reach the consumer market. It does.

Therefore, pork should never be eaten rare, but often is. On the other hand, pork should never be over cooked; but often is. Pork turns out well, roasted, but a meat thermometer is a must.

Perhaps because pork was for so long the meat most residents of the United States of the Americans ate, it became associated with those States and acquired the reputation of being ordinary, indigestible, and even dangerous to the health.

Properly prepared, it is none of these things.

Most Canadian pork comes from animals under one year old, which means that it usually is tender. Moreover, it is a great deal leaner today than it was only fifteen years ago, reflecting the results of new breeding programs. Unfortunately many United States of the Americas produced feeds (containing animal by-products) are still in use and still very, very risky.

Tests have shown that pork is every bit as digestible as any other meat, although, perhaps, it could be viewed as a bit "heavy" for summer dining. As for the dangers of trichinosis, scientists have recently shown that pork need not be cooked as long as most people think to be safe. The parasites, when present (and with the United States of the Americans now being held slightly more to account in their farming practises the chances are slender, indeed, that they will be), are destroyed at the relatively low internal temperature of 137 F. (the recommended final internal roasting temperature for a pork loin, however, is still 170 F. this means the meat should be removed from the oven at 155to 160F.)

Pork is ideally suited to the modern methods of broiling or roasting

If word were to get around about this, pork might be emerging from ovens, roasted rather than braised, well cooked, rather than overcooked-juicy instead of dry, and much more flavourful. Pork's new lean look is a good enough recommendation, in itself, for cooking it less, and as I asked in my write up on beef- why would you braise  a tender cut-to what purpose.

With pork chops ONLY- except those very thin (1/2 inch or less) fast fry kind, and although it is not really necessary, after browning the surface, it is well to add, carefully, a few drops of water, then cover the pan and allow the pork to braise.

If cooked on the surface burner, the chops should be browned first. Pork has enough fat and none should be added to the frying pan.

Oven-Baked/Roasted, Pulled Pork

Ingredients

Dry Rub-This rub may be used with any chicken or pork as a barbeque rub, see also Dry Spicy BarbecueRub, Barbeque Sauces, and Mixes of Convenience:

3 Tbsps. paprika

1 Tbsp. garlic powder

1 Tbsp. brown sugar

1 Tbsp. dry mustard

3 Tbsps. coarse unionised salt

1 (5 to 7 pounds) pork cut or joint, preferably shoulder or Boston butt

12 hamburger buns

Directions

• ·         Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl.
• ·         Rub the spice blend all over the pork and marinate, for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
• ·         Preheat the oven to 300 degrees F.
• ·         Put the pork in a shallow, uncovered, roasting pan and bake for about 6 hours. Basically, bake the pork-in oven- until a thermometer inserted into the thickest part registers 155 to 160 degrees F-you do not want it to be over cooked and falling apart, thus killing many of the nutrients.
• ·         Remove the pork roast from the oven and transfer to a large platter.
• ·          Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds (using the 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other).
• ·          Put the shredded pork in a bowl.
• ·         Pour 1/2 of the sauce on the shredded pork and mix well to coat.
• ·         To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun. Serve the remaining sauce on the side.

Cider Vinegar Barbecue Sauce:

1 1/2 cups cider vinegar

1 C yellow or brown mustard

1/2 C ketchup

1/3 C packed brown sugar

2 garlic cloves, crushed and minced

1 tsp. salt

1 tsp. cayenne

1/2 tsp. freshly ground black pepper

To make this barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

Crock Pot/Slow Cooker Braised/Stewed, Pulled Pork

Economically speaking, the whole point-the only point- of using a slow cooker is to get the ingredients into the cooker quickly and then be able to walk away. Always Incorprate All Liquids From The Cooker Into The Sauce

For this easy pulled pork recipe, just coat the pork shoulder with a Spice Rub of dark brown sugar, chili powder, cumin, and cinnamon. Then cook it on a bed of garlic and onions covered with chicken broth. When you come back six to ten hours later, you’ll have juicy pork that’s ready to be shredded and served atop nachos, alongside cornbread, or in a sandwich with your favourite barbecue sauce. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well.

Ingredients:

2 medium size, yellow onions, thinly sliced

4 medium garlic cloves, crushed and minced

1 C chicken stock, or (in an emergency) commercial Low-Sodium chicken broth

1 Tbsp. packed dark brown sugar

1 Tbsp. chili powder

1 Tbsp. kosher salt, plus more as needed

1/2 tsp. ground cumin

1/4 tsp. ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)

 Makes: 6 servings

Variation

1 tsps. vegetable oil

 1 (4 lbs.) pork shoulder cut or joint

 1 C barbeque sauce

 1/2 C apple cider vinegar

 1/2 C chicken broth

 1/4 C Light brown sugar

 1 Tbsp. prepared yellow mustard

 1 Tbsp. Worcestershire sauce

 1 Tbsp. chili powder

 1 extra-large sweet onion, small dice

 2 large cloves garlic, crushed and minded

 1 1/2 tsps. dried thyme

 8 hamburger buns, split

 2 Tbsps. butter or margarine, as needed

Makes 8 Servings

Instructions:

• ·         Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
• ·          Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
• ·          Pat the pork dry with paper towels.
• ·          Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
• ·         Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
• ·         Turn off the slow cooker and remove the pork to a cutting board.
• ·          Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer, and then return the solids to the slow cooker. Set the strained liquid aside.
• ·         If the pork has a bone, remove and discard it.
• ·         Using 2 forks (in the manner described above), shred the meat into bite-sized pieces, discarding any large pieces of fat.
• ·          Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season to taste with salt.

Main Course-Pulled Pork with Pineapple

Ideal as a make-ahead item, this pork is braised (Remember, baking/roasting is the recommended method of cooking pork; Always Incorprate  All Liquids and), shredded, sauced and ready to be stuffed into taco shells.

Ingredients:

2 Tbsps. packed brown sugar

2 tsps. each chili powder, ground cumin and dried thyme

1 tsp. each salt and pepper

3 lbs. pork shoulder blade cut/ joint

2 Tbsps. vegetable oil

3 cloves of garlic, crushed and minced

2 onions, medium dice

1 can (5.5 ozs) tomato paste

3 Tbsps. cider vinegar

1/2 tsp. hot pepper sauce

1 can (14 ozs.) crushed pineapple

1/4 C. diced fresh coriander, or green onions

8 Portions

Directions:

• ·         In large bowl, combine brown sugar, chili powder, cumin, thyme, salt and pepper.
• ·         Untie meat, if necessary. Then rub spice mixture over the pork. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
• ·         In large Dutch oven, or Covered USA style "Roaster" heat oil over medium-high heat, brown pork all over. Transfer to plate.
• ·         Reduce heat to medium; sauté garlic and onions, stirring occasionally, until onions are softened, about 4 minutes.
• ·         Add tomato paste, vinegar and hot pepper sauce; cook, stirring, for 2 minutes.
• ·         Add pineapple and juices, stirring to scrape up brown bits.
• ·         Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F  oven, basting every hour and turning once, until pork is tender, 3 to 3-1/2 hours.
• ·         Transfer pork to cutting board and let stand for 10 minutes. With 2 forks, shred or “pull” pork.
• ·         Skim fat from sauce. Bring sauce to boil.
• ·         Boil vigorously until reduced to 3 cups, about 15 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 3 days.) Heat through until bubbling, about 4 minutes. Stir in coriander.© Al (Alex-Alexander) D Girvan. All rights reserved.

Standing Rib (Primal Rib Cut) Beef with Yorkshire Pudding

Standing Rib Beef (from the primal rib cut) with Yorkshire pudding; now costly; but traditionally considered an inferior cut, the presentation can non-the –less be very impressive.          

Wipe meat with damp cloth but do not wash. Rub with salt in the proportion of 1 tsp. per pound of meat. Rub with pepper, onion, or garlic if desired. Place the meat, fat side up, on rack in roasting pan; if, meat has little, or no fat, place strips of bacon, salt pork or suet over it. This will baste the meat and no other basting is needed. Do not add water and do not cover the pan. If meat thermometer is to be used, insert into centre of thickest part of cut, being sure bulb of thermometer does not touch bone or fat. Roast at no more than 325F.for required length of time or until the thermometer registers the desired internal temperature. If a cut is not cut immediately upon removal from oven, it will continue to cook and the temperature at the centre will continue to rise. This may continue 30 to 45 minutes, in a large cut. Allow about 1/2 lb. per serving.

Yorkshire pudding

Ingredients:

1 cup flour  

1 cup milk

1/2 tsp. salt           

2 eggs

Drippings from roast beef

Method

Mix flour and salt. Combine milk and eggs, add to flour, and beat well until smooth. Pour hot drippings into a hot shallow pan or muffin tins to a depth of 1 inch. Pour in mixture quickly and bake in hot oven (400 F.) 1/2 hour. The pudding may then be placed under the rack holding the roast beef and left for 15 minutes to catch the juices from the roast, if a rack is not used, cut pudding into squares, or remove from muffin tins and arrange in pan around meat. Serve with the meat.

What is the Difference Between a Calotte (I assume this should be [French] Coulotte and a "Ribeye Cap Steak?

Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Dorsi,  Spinalis Dorsi and Longissimus dorsi muscles are often trimmed from around the Eye Fillet Entrecote steak. Both of the shown cuts  (prime or choice) also show the fillet CAP- if, one were to claim such actually exists. 

As stated in the title of this post, I believe Mr Lopez meant to write-it's Coulotte in French. There isn't much difference-REALLY, TRULY-except 1. That there can be no such thing as a Rib-eye  Cap"

2. A North American fabricated and named, Rib-eye comes from the front quarter (primal, rib) while a Coulotte comes from the hind quarter (primal, long Sir-Loin)  On the other hand, steak-loving cooks, and United States of the Americas based, aspiring, chefs, have a SECRET that they've only just started to “SHARE” with their customers. It's a so called Rib-eye Cap--calotte de boeuf-Is NOT the French name for this cut fabricated in the United States of the Americas{The calotte (plural calottes, French from Provençal calota or Italian callotta), is a skullcap worn by students at catholic universities in Belgium. It originates from the skullcap worn by the Papal Zouave regiment around 1860.}that highly fated, tallowed, not marbled, relatively tender (when compared with other mainly LOIN cuts), layer of meat wrapped around the Rib-eye(Longissimus Dorsi muscle), that’s starting to show up on the menus of “Innovative” Broiler Cooks around the United States of the Americas and even, to some extent, in Canada. With all the flavour of the Rib-eye(thinned out section of longissimus dorsi muscle that runs for pretty much the entire length of a beef carcass and main muscle of the strip-ped loin) and none of the tenderness- of a lacking in flavour tenderloin fillet, the very incorrectly named "Rib-eye cap"-another contradiction in terminology, indicative of the problems peoples of the United States of the Americas have in using the English language(functional illiteracy), is simply one of the thinned dorsi muscles that are thickest and tenderest in the HIND QUARTER SIR-loin Primal Cut.

Just as the tenderloin has been strip-ped from a strip loin(in that case, strictly for increased retail profit) the Mulfidus Dorsi and the spinalis Dorsi have been stripped- trimmed off- a boneless rib steak[In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes the boneless rib cut of beef used for such steaks]; in this case to rid the entrecote-which is traditionally  considered of lower quality than steaks cut from SIR-LOIN of excessive(waste)tallow type fat and connective tissues.
This trimmed and shaped entrecote then, and only then; becomes the Rib-eye fillet or Premium/Prime(if cut fromprime grade beef)entrecote.

If one so insists, this tallowed, more than marbled, mostly hamburger scrap trimming from around the rib eye; CAN be used for dry-heat cooking methods like grilling, roasting and pan-broiling. The thin (undesirably so, as the thinness serves to toughen the meat if broiled) flat, oblong muscle can also be broiled/roasted in one piece, cut into individual fast fry/grilling strips (a steak is defined, by Oxford or Webster's dictionaries, as "a thick slice of meat"), or rolled, tied and cut into medallions. As it like a true fillet, is somewhat lacking in flavour but is not as tender; it's almost, ideal for a stuffed and rolled presentation-I however, would much prefer a much more flavourful, braised flank steak--or a nicely broiled, very flavourful, Coulotte.© Al (Alex-Alexander) D. Girvan. All rights reserved.

 Meet the Rib-eye Cap, the Tastiest Cut on the Cow--NOT.

'Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always rib-eye cap.'

J. Kenji López-Alt MANAGING CULINARY DIRECTOR

Prime (Primal) Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket

Prime (from the primal cut) of the SHORT Loin and Other Roastable Cuts you are Unlikely to Find in any Canadian Supermarket- this post appears exactly as it did in 2011, Google for some unknown reason, just decided to change the posting date.

Any steak may be roasted; in fact, the process of broiling and roasting being identical, that is what you are doing when you use a broiler.

True Sirloin – The entire loin; or long loin as it is generally called in the wholesale market, is rightly the sirloin.

The middle of the Loin End, next to the Porterhouse, which is also a sirloin cut, is considered to be the choicest part of the sirloin.

.           All sirloin cuts are preferred by the large hotels and restaurants; while they are less expensive, due to less waste, and easier to carve, they are also traditionally considered to be of superior flavour and texture than the rib so are prized on the buffet line. See also: Sirloin below.

Loin

          The tender loin is the tenderest of all beef cuts and the fabricated short loin cut is, by far, the best cut for roasting. This cut not only does contain most of the tenderloin, but also does contain much less bone and tallow then the rib cuts. Prime grade goes exclusively to the hotel restaurant trade or for export.

          The loin yields the most tender and expensive cuts of beef—but not the most flavourful or nutritious. The choicest portion is the tenderloin, which is exquisitely tender and lean. The top loin and what is now called the sirloin aren't as tender, but they're a bit more nutritious and flavourful. Cuts from the loin require very little work to taste great. Indeed, steak lovers consider it almost sacrilege to marinate them, or to cook them beyond medium rare.

Beef Loin Cuts

However, my main purpose in posting the image  was in hopes that you would also notice the grey colouring of the interior bone (marrow section) which indicates that it came from a very old animal--probably a retired dairy cow.Unless it is cooked either very rare or by the braising method, this steak will be very tough and unsatisfactory. 

Club Steak Think of this as a T-bone steak without any of the choice tenderloin muscle in it. True to their usual contrary nature, in the United States this steak is sometimes called a wing steal or a Delmonico, though they more often reserve this later name for rib-eye (entrecote) steaks. Substitutes: Bone-in or boneless, srip-ped loin steak OR rib steak (not as lean and tender).

Coulotte Steak= Culotte Steak= Culottes Steak= Top sirloin cap steak This is a small, boneless steak cut from the sirloin. It' got good flavour and nutrition, but of course, it's a bit tougher than other steaks so you might want to marinate before cooking it. Substitutes: sirloin steak.

Chateaubriand While traditionally, the meat used was the first cut from the thickest part (eye of the tenderloin Chateaubriand is really a meat recipe. Because not very many people are aware of this, as part of an on going quest for excessive profits "American" companies, and now with the advent of "free trade" so called Chateaubriand is now often cut from the small end of the top sirloin, or the round. This is pure customer deception and fraud but because Chateaubriand is a recipe such designation is also technically legal; at least under the American" concept of fair play.

Fillet Mignon= Tenderloin Steak=Fillet Steak= Fillet de Boeuf= Tender Steak. Pronunciation: fee-lay mee-NYOH Plural: Fillets mignons. These are cut from the tenderloin, and they're the second tenderest steaks you can buy, though not the most flavourful or nutritious. Again, true to their contrary nature, in the United States butchers usually call all tenderloin steaks fillets mignons, but the French (who invented the cuts and recipes that go with them)reserve the name for just the middle of the tenderloin. As they move further down and away from the fillet mignon, the French and most other countries call the cuts medallions or bifteck, and tournedos

Minute Steak In some parts of the world, a minute steak is a small, thinly sliced, boneless sirloin steak, originally used for steak sandwiches. Substitution: Thinly sliced strip loin.         

  Porterhouse    Many believe these to be the best of all steaks. The first cut from the short loin, this is a much smaller joint 4-5 inches thick. This steak contains the portion of the flavourful top loin, and the buttery, soft, and rather tasteless, tenderloin; which, alone, has become known as Chateaubriand. Hotels, restaurants usually cut their own.

            T-Bone steak Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much      of the tenderloin muscle in it.

Notes: The long loin (complete sirloin) is now divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and what is now called the sirloin, which lies closer to the rump. Since the muscles muscles in the short loin don't get much of a workout the meat there is very tender but lacking in flavour and nutrition. What is now called sirloin is near the rump, so the meats a bit tougher than from the short loin but it is also more flavourful and nutritious. Sirloin is also a better roasting cut and much more economical than standing rib.

Sirloin  Unless you consider the fillet as a separate roasting cut by far the second best roasting cut. Unfortunately for the average consumer; the only way to obtain a sirloin is to buy the long loin (wholesale cut) and then cut your own; which is exactly what hotels and large restaurants do. You can however buy the cuts shown below.

   Top Sirloin Butt - Canadian Trim

Bottom Sirloin Butt

Bottom Sirloin Butt-Ball Tip

Tri Tip=Triangle

          Sirloin Steak In the modern market place, there are several different   sirloin steak cuts, named for shape of the hip bone that's left in them and to extract a higher price from the unwary consumer. Going from fore to aft, there's the tender but bony Pin bone sirloin, which is right next to the porterhouse and an excellent steak. Then there's the Flat bone sirloin, the round bone sirloin, and finally the wedge bone sirloin, which is closest to the rump and therefore least tender but most nutritious. A boneless sirloin steak is sometimes called a rump steak=butt steak. Sirloin steaks are usually grilled or broiled and are a much better buy than any rib steak. Like any   good steak; sirloin should never be cooked well done and you will loose   much of the flavour, if you insist on doing so.
            Top Sirloin Steak   Note: Some top sirloin steak cuts are wonderfully     tender and juicy and flavourful but others are mediocre. Don't confuse this with an ordinary sirloin steak which includes a bone. True to the creed, their greedy ways; along with an inborn conviction that all others are completely stupid, "American" butchers and retailers often call a thick top sirloin steak a Chateaubriand. It is not. The cut used for the recipe Chateaubriand is a much tenderer cut that comes from the Tenderloin.

Prime-fabricated/primal- what ever-Rib (Steak cut) This is the only rib cut that rightly comes from the hind quarter. The hind quarter has one rib bone (13^th); this one rib, if, cut from prime grade, well aged, grain fed, steer beef would constitute a prime rib steak (Prime Entrecôte  but usually, because it does come from the hind quarter, this cut is not even considered to be a rib steak and will be sold as club steak if it is sold at all. Usually the meat will be damaged and considered too unattractive for the showcase. 

    ©Al (Alex-Alexander) D. Girvan. All rights reserved.

BASIC, FRIED CHICKEN,

like all Chicken Recipes, should be considered Chinese Food; because, that is where chickens originated.

PAN FRIED Chicken

Ingredients:

Recipe makes 8 servings

 1 cup shortening

 2 cups all-purpose flour

 1 teaspoon salt

 1 teaspoon ground black pepper

 1 (2 to 3 pounds) whole chicken, cut into pieces

Directions:

Heat the shortening in a large, cast iron, skillet; over medium-high heat.

In a brown paper lunch bag, or in a cake pan, combine the flour, salt, and pepper. Put two chicken pieces at a time in the bag or pan and shake to coat; then place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

DEEP FRIED Chicken

Total Time: 2 hrs. 40 mins.

Prep: 15 min

Inactive: 2 hr

Cook: 25 min

Yield: 2 to 4 servings

Ingredients

2 chicken drumsticks, skin on

2 chicken thighs, skin on, bone in

2 chicken breasts , skin on, halved.

3 to 4 cups milk

2 1/4 cups sun flour, corn or canola oil, for frying

1 tablespoon plus 1 teaspoon salt

1 cup all-purpose flour

1 teaspoon cayenne pepper

1 egg, beaten

Directions

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

1.   In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot.

2.   Pour in the milk and bring milk to a boil,

3.    Reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes.

4.    Remove the chicken from the milk, and place on a rack to cool. Allow pieces to sit until warm about 15 minutes; then pat dry using a kitchen towel.

5.   Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

Meanwhile:

6.    In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

7.   In a medium bowl, beat 1 egg.

8.   Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken

9.   Then dip chicken into the egg to coat.

10.               Place the chicken back into the flour to coat for a second time.

11.               Repeat this method on remaining pieces of chicken.

Then Continue on:

12.               Gently drop each piece of chicken into hot oil.

13.               Allow the chicken skin to crisp and turn golden brown in colour, about 1 minute per side.

14.               Remove from the oil and transfer to a paper towel lined plate

15.               Serve immediately.

© Al(Alex, Alexander) D. Girvan. All rights reserved.

Old-Fashioned Boiled (actually, it's best when braised) Pork Dinner

Ingredients:

6 lbs. pork butt                       1 small red cabbage quartered                                                                 

6 large carrots                        6 onions

4 large parsnips                     1 tsp. salt

Method:

Cover meat with cold water, heat rapidly to boiling, then remove scum, reduce heat and simmer(do not boil) until tender,(if using the braising method; highly recommended, a tight fitting lid will be needed but much less water.)   3-1/2 to 4 hours. Prepare vegetables, cutting cabbage into eights. About 45 minutes before serving, skim fat from liquid. Add vegetables and cook until vegetables are tender. Drain (if using the braising method  be sure to save enough of the liquid for a thickened sauce). Serves 10.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.