Ingredients
EMERIL'S DRY RUB
1 roasted red pepper, peeled seeded and chopped
3 cl garlic, crushed to a paste
3 tbsp olive oil
1 salt and pepper
CHICKEN
1 fryer, cut into 8 pieces
1/2 cup mustard sauce
2 cup flour
2 eggs, lightly beaten
1 oil for frying
Directions
For the dry rub: In a food processor, combine the peppers, garlic and
olive oil, puree until smoot. Season with salt and pepper. For the
chicken: Completely coat chicken pieces with the dry rub. Place on a
baking sheet and allow to sit for 20 minutes. Evenly coat each piece
of chicken with the flour. Dip each piece in egg, removing any
excess liquid. Turn back into flour, coating each side well. Fill a
skillet with oil 2 inches high. When oil is hot, carefully lay the
chicken in the oil, do not over crowd. Fry until golden brown, about
8-10 minutes. Turn the chicken over and continnue cooking until done.
Season with Essence. Serve with mustard sauce.
Source: Essence of Emeril, #2280, TVFN Formatted by Lisa Crawford,
2/27/96
Servings: 4 main dish
Portuguese Fried Chicken With Chili Mustard S Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Poultry
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into antiquity, in fact as far as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, fennel and dill. Later on, there were a couple of books published in the 14th Century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy lands, including parsley, basil and rosemary. The introduction of these new foods and spices led to a surge in manuscripts on cookery, many of which are kept safe in private collections. The introduction of the TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Portuguese Fried Chicken With Chili Mustard S recipe.
