Pan Fried Southwest Chicken

1 tablespoon coconut oil or light flavored olive oil
4-6 chicken thighs or drumsticks, depending on size (I prefer smaller pieces)

2 teaspoons of chili powder, I used NM Red Chili Powder

1 teaspoon cumin

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper flakes

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

In a small bowl, stir together all of the spices. Pour the oil into a large stainless or cast-iron skillet over medium heat. Generously sprinkle the chicken all over with the spices. Use your hands to rub it into the skin. Place the chicken in the hot skillet, skin side down. Cook uncovered* for about 20-25 minutes. Let the pieces cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.

(If you are cooking drumsticks, I like to cook them for 15-20 minutes, then turn a third of the way over and cook another 15 minutes and then turn the final third of the way over and let them finish cooking for about 15 minutes more.) When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

Caramelized Brussels Sprouts

1 tablespoon olive oil
1 large clove garlic, minced
20 small brussels sprouts, sliced as thinly as possible
1/4 teaspoon kosher salt
2 tablespoons brown sugar, I used dark brown, but light or dark should work

Heat the olive oil in a large skillet, over medium high heat. Add the garlic and saute just until fragrant, about 30 seconds. Add the brussels sprouts and stir gently to coat with oil. Continue sauteing until the brussels sprouts are bright green and tender, about 5-6 minutes. Remove from the heat. Add the salt and brown sugar and toss to combine. Enjoy!

Easy Homemade Bread

6 cups bread flour (recommended) or all-purpose flour, plus more for work surface
1/2 t. instant or active-dry yeast
2 1/2 t. salt
2 2/3 c. cool water

1. In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are well incorporated; the dough should be wet and sticky.
3. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When surface of the risen dough has darkened slightly, smells yeasty, and is dotted with bubbles, it is ready.
5. Lightly flour your hands and a work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a rough ball.
7. Generously dust a cotton towel (not terry cloth) with enough flour, cornmeal, or wheat bran to prevent the dough from sticking to the towel as it rises; place dough seam side down on the towel and dust with more flour, cornmeal, or wheat bran. Cover with the edges or a second cotton towel and let rise for about 2 hours, until it has doubled in size.
9. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes.
11. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a deep chestnut brown. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
13. Remove the bread from the pot and let it cool completely on a wire rack before slicing.

Fried Oysters

 

In Texas, you can enjoy fried oysters freshly harvested from the Gulf of Mexico. Most are privately harvested out of Galveston Bay, and considered second to none.1 pint oysters, drained.

 

salt and cayenne pepper, to taste

3/4 cup all-purpose flour

3/4 cup yellow cornmeal OR Masa Harina (corn flour)

 

Sprinkle the oysters with salt and cayenne pepper. Mix together the flour and cornmeal (or corn flour) until combined evenly. Roll the seasoned oysters in the flour and set aside on waxed paper. 

Heat oil in large pot or deep fryer to 375°F. Deep fry oysters in batches until golden, about 2 minutes. Do not overcrowd, Do not overcook. Serve immediately. Makes 3 or 4 servings.