BAR-B-Q’ed CHICKEN… WITHOUT a Bar-B-Q grill Poached BAR-B-Q’d CHICKEN… WITHOUT a Bar-B-Q grill (or charcoal) TASTE LIKE THE “REAL THING”… Poached chicken in water (starting in COLD water, with a DASH of “Mesquite” Smoke Flavoring), poached for just a couple of minutes until chicken begins to change color (20 to 30% doneness), then sear chicken in skillet on both sides (about 30 seconds each side), move chicken to oven (in pan) for 10 minutes at 250º with door ajar to finish cooking. Prepare …
6. Sautéed PORK CHOP
A different brand of Sherry Sautéed PORK CHOP, deglaze with “Sherry”, add green onions and broccoli… pan sear to 155º, finished in pre-heated oven at 250 (with door ajar) for 6 minutes, then finish sautéing in thickened chicken broth, with the green onions, and broccoli is always good. Pork Chop was tender but a little OVER COOKED… should move to oven when cooked to about 50 or 60% doneness, 155º degrees is too close to done to move to oven, GOOD MEAL THOUGH. Also did not like the taste of …
3. Pork Chop & “Gravy”
SIGNATURE MEAL-1 (5 ⭐️⭐️⭐️⭐️⭐️ Best Meal) "INCH-THICK" PORK CHOP & "Gravy" - Season and flower pork chop, sauté to medium rare (135º). The Pork Chop was sautéed to medium-rare then FINISHED in a 250º oven with door “ajar” for 10 minutes to “medium-well done” (then let “rest” for 5 min.). This is ABSOLUTELY the best meal I have ever eaten, the Pork Chop was tender and moist… I try not to eat BREAD… but you'll just have to grab a slice of bread and sop-up the rest of that Gravy. This …
2. DEEP FRIED CATFISH
Fish so moist it melts in your mouth Catfish marinated in milk, egg, lemon juice, ITALIAN dressing, Sherry, and “Fish Seasoning”, (fish so moist it melts in your mouth). Served with POTATOES simmered in water and vinegar then “shocked”… potatoes came out “moist” not dry, the potato actually tasted like a potato. NO NEED for “Hot sauce” this Catfish is excellent just as it is. ✅ …
1. Sausage with egg over rice
First meal as a Culinary Student Sausage with egg over rice, covered with a sauce made from the fond in the pan where the sausages were cooked (sautéed). After removing the sausages from the pan use "Sherry" to release the fond from the bottom of the pan, then add chicken broth (thicken broth with a corn starch slurry). In a separate pan slightly cook one egg, add cooked rice to heat rice and finish egg, add sauce to rice and egg and serve. The bread was first buttered, then toasted, then …