And Here Are Some Recipes

I figured it's been a while since I've recorded any recipes, and so I thought that I would share the ones that I am personally craving right now. 


Bacon Wrapped Fried Chicken
Makes 4 servings


2 Chicken Breasts
8 pieces of Bacon
1/2 cup of Flour
2 cups Cornflakes
1 cup japanese-style Bread Crumbs (panko)
Black Pepper (to taste)
Garlic Salt (to taste)
2 eggs
Cooking oil (of some kind) 


Rinse the chicken under cold water. Pat dry with paper towels. Crack the eggs into a bowl, whisk lightly to break the yolks. 
Combine the panko, cornflakes, flour, black pepper and garlic salt. Stir.
Pour the oil in a warm pan, over medium heat. Let this sit while you prepare the chicken.
Cut each chicken breast into thirds. Wrap a slice of bacon around each piece, diagonally, to cover.
Press down on the ends of the bacon to seal them. Dip the pieces in egg. At this point, your mouth will likely start to water considering the smell of oil and the feeling of bacon grease on your hands. Place the pieces of chicken in the cereal mixture, and press down, quite hard, to coat with a sufficient layer. If pieces of the bacon show through, even better. 
The oil is ready when you place your hand under a running faucet and fling some of the drips into the pan and it crackles nicely. Place a few pieces of chicken in the oil, allowing them plenty of room. You'll want to cook them for about 4-5 minutes per side. That's a complete lie. You'll want to take them out much sooner than that. Don't do it. 
When the chicken is done, remove it from the oil and transfer it onto a plate covered with paper towels. Serve hot. 




A good accompaniment to this chicken is Red Potato French Fries with Reduced Garlic Balsamic. Here's the recipe for that goodness.


Red Potato French Fries with Reduced Garlic Balsamic
Makes 4 servings


4 large Red Potatoes
Sea salt (Or kosher salt)
Cooking oil
Extra Virgin Olive Oil
Balsamic Vinegar
3 cloves fresh Garlic
2 sprigs fresh Basil


Heat the oil in a pan over medium-high heat. Cut the potatoes into long, somewhat thin strips that resemble french fries. Do not peel these potatoes. Don't do it.
The oil is ready under the same circumstances as the oil for the chicken.
Fry the potatoes for approximately 5 minutes, stirring occasionally with a metal spoon. 
While they're frying, mince the basil and garlic, both. Rapidly whisk together olive oil and balsamic vinegar until combined. Place them in a hot pan over high heat. Add the garlic and the basil. Cook for about two minutes, stirring frequently, until it has reduced slightly and the garlic is fragrant. 
Remove the french fries from the oil, transfer them to a plate lined with paper towels. Sprinkle generously with good salt. Eat them hot. Right before serving, absolutely drizzle the balsamic mixture over them.


And that's all.