In a bowl combine oil, garlic, rosemary salt, black pepper and paprika. Blend until smooth. Wash chicken and pat dry. Place in a large covered container and pour marinade over chicken, turning to coat all sides. Seal and refrigerate for at least 1 hour. Remove chicken from marinade and drain well. Heat large skillet; pan broil chicken breast 6-8 minutes on each side over hot coals or under a preheated broiler until chicken breast is cooked through. Transfer to warm platter. Serve hot. Serves 8
| 2 | tablespoons | peanut oil | |
| 8 | each | breast of chicken | boneless |
| 2 | cloves | fresh garlic | minced |
| 1 | tablespoon | fresh rosemary | chopped |
| 1 | teaspoon | fresh ground black pepper | |
| 1 | teaspoon | paprika |
Fried Cornmeal Mush
Makes 8 servings
| 4 | slices | slab bacon | |
| 5 | cups | water | |
| 1 | cup | cornmeal | |
| 1 ½ | teaspoons | salt | |
| 1 | tablespoon | fresh parsley | chopped |
| 2 | eggs | beaten | |
| ½ | cup | all-purpose flour |
In a heavy skillet, cook bacon until brown and crisp. Drain on paper towels and crumble or chop fine. Set aside, reserving 1/4 cup of bacon drippings. In a saucepan, bring water to a boil, then reduce heat and gradually pour in cornmeal, stirring vigorously. Stir in salt and parsley and cook 20-30 minutes. Pour into a greased 9×5-inch loaf pan and refrigerate until set. It should be firm. Turn out onto a cutting board, cut in slices about 3/4-inch thick. Cut slices in half on a bias. Heat reserved bacon drippings in a skillet. Dip cornmeal wedges in eggs and dust with flour. Fry 3-4 minutes on each side or until golden brown. Drain on paper towels.
Okra, Corn and Tomato Relish
Makes 8 Servings
| 1/2 | pound | okra pods | sautéed cut 1/2 inch |
| 1 1/2 | cups | corn kernels | sautéed |
| 1 | cup | tomatoes | finely diced |
| 3/4 | cup | onions | finely diced |
| 3/4 | cup | red bell peppers | finely diced |
| 3/4 | cup | green bell pepper | finely diced |
| 1 1/2 | cups | celery | finely dice |
| 3 | tablespoons | peanut oil | |
| 3/8 | cup | cider vinegar | |
| 3/8 | teaspoon | salt | |
| 1 1/2 | dashes | pepper | fresh ground black |
| 3 | teaspoons | fresh parsley | chopped |
In a hot sauté pan heat a tablespoon of peanut oil and sauté okra 2 to 3 minutes. Do not brown. Remove from heat and pour onto a plate and set aside to cool. Repeat with corn adding 2 tablespoons of water. In a large bowl, combine tomatoes, onions, red and green peppers and celery; stir well. Combine remaining ingredients and pour mixture over relish. Season with salt and pepper; mix well. Add chopped parsley then mix and refrigerate until needed.
All recipes developed by
Chef Joseph G. Randall
All rights reserved.
Copyright © 5/1/2017
