After spending 4-5 hours a day in that kitchen since last Friday, I can verify that it is Hell's Kitchen. The goal is to increase efficiency in the kitchen by rearranging the utensils, serving pieces and cooking tools. My family laughs at this notion.
Why do they laugh? They laugh because of the already alphabetized spices, the food groups governing the pantry shelves according to ethnic origin and the major areas of the kitchen that are already set up for ease in use and mass food production.
They have dubbed the area "Hell's Kitchen" because about all I can do with the space at this point is stovetop tasks. Every counter is laden with assorted cookware, awaiting a seat assignment so to speak, leaving a small prep area just beside the range top.
Tonight I took my place beside the open flame, heated a pan of oil and fried these Creole seasoned, beer-battered chicken strips:
After the chicken strips cooked, I pulled out the accompaniments to complete the makings for a simple soft taco dinner.
This is what it looked like before toppings of chopped avocado and chipotle crema adorned it, and prior to a secure rolling insured it fit into a gaping mouth.
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Comments: 37
There's only one solution: MOVE. Move closer to Madame D's house. And kitchen.
There's only one solution: MOVE. Move closer to Madame D's house. And kitchen.
what she said!
Kris, moving closer is always an option.
Nic, I can see the future becoming very crowded.
Joanne, Really? I didn't know that! Is this someone I can use as a taste tester?
Ina, thanks.
Nancy, it couldn't be simpler:
For 2 chicken breasts (about 1 1/2 lbs.)
Put 1/2 cup flour seasoned with salt and pepper in a shallow bowl. Set aside.
Put 1 cup of flour into another bowl.
Add 2 tablespoons of homemade or bottled Creole seasoning mix.
Stir to combine.
Add 1 egg. Stir to combine.
Add 1 cup of beer (I like Grolsch), stir gently so you don't make a mess.
Heat olive oil or vegetable oil in a skillet.
Dip chicken breast strips, one at a time, in first bowl of flour seasoned with salt and pepper, then into the beer batter.
Fry until golden brown and puffy.
Drain on paper towels, if necessary, but if you do this right, there shouldn't be excess drippy oil.
Wrap in flour tortilla with lettuce, cheese, salsa, avocado, tomato, whatever. Eat.
Katrina, thank you, it was a delicious dinner. You are welcome anytime but you might have to share a room.
Thanks for the heads up, John. I didn't know that.
Thanks, Angela.
Lyn, Thank you. It was very good.
Sounds. Looks. Seems. Delicious. Has. To. Be.
LOL
Yes, Ann, they were Mmmmm.
Thank you, David.
Robiyah, these are terrific!
Aniko, thanks.
Sonia, thank you very much. Yes, it was very tasty!
But I second and third and twenty third all the above comments. When and where is your restaurant going to be opening???
Marilee, I've lived in Dallas and I ain't goin' there again. You can move next door to me here and you have a deal!