The Fish Cries Fowl and Medieval Bovine Jumps Time.
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Ingredients requirements The Fish Cries Fowl and Medieval Bovine Jumps Time:
- Give Fowl.
- Need 1 pound for chicken breast boneless and skinless.
- Give 1/2 cup of Parmesan cheese.
- Provide 1/2 cup for almond flour.
- Give 1 cup buttermilk.
- Give 1 teaspoons for ground paprika.
- You need 1 teaspoon - granulated onion powder.
- Give 1 teaspoon for kosher salt.
- Require 1/4 cup for chopped parsley flakes.
- Provide 1/2 teaspoon of ground black pepper.
- Provide - Fish.
- Require 8 ounces - haddock your favorite breading.
- You need of Medieval bovine beef.
- You need 1/2 pound eye of round steak.
- Require To taste - salt.
- Require To taste of ground black pepper.
- Require Poivre noir, Medieval black pepper sauce.
- Provide 1 slice of blackened toast.
- You need 1/3 cup - verjuice*.
- Need 1/4 teaspoon ground ginger.
- Prepare 1 tablespoons ground black pepper.
- Provide 1 tablespoon for red wine vinegar.
- Need - Fowl Sauce.
- Provide 1/2 cup for Buttermilk.
- Prepare 1/2 teaspoon - ground black pepper.
- Prepare To taste - salt.
- Provide 1/2 stick butter.
- Provide 2 tablespoons - mayonnaise.
- Provide for Fish sauce, Tarter sauce.
- Give 1/3 cup shallots.
- Prepare 1 teaspoon of dill weed.
- Need 1/2 cup mayonnaise.
- You need 1 tablespoon of lemon juice.
- Prepare Frying.
- Provide 1/2 cup - peanut oil.
The Fish Cries Fowl and Medieval Bovine Jumps Time instructions:
- Slice the chicken breast in half. Put into a ziploc bag and pound till thin and even in thickness..
- Take the cup of buttermilk add to a ziploc bag. Add the chicken and half the spices let marinate for about 30 minutes minimum..
- Mix the almond flour with the Parmesan cheese. Add the rest of the spices and mix..
- Add the wet chicken to the almond Parmesan mixture. Heat the oil. Coat well let rest 5 minutes. Fry the chicken. Turn as needed it may turn dark. Move to the cooling rack when done. If you use paper towels the will stick and loose your coating..
- Fry the fish. Move to a wire cooling rack. This is the brand of fish I wanted to fry. Normally I would mix my own batter or breading..
- Season the steaks. Grill the steak to your desired doneness..
- For the Poivre noir: soak the blackened toast till falling apart. Heat, Mash it up till a soggy mess adding the spices. If you want it smooth smash through a sieve..
- The finished Poivre noir sauce after mashing through a sieve. It's tangy and very spicy..
- For the fowl sauce: add any leftover buttermilk marinade to a pan with the butter. Make sure you have at least half a cup. Let it thicken, with the spices added mix well. Add mayonnaise and set aside..
- Fish sauce: Dice the shallots. Add to the mayonnaise with the lemon juice and spices. Mix the fish sauce ingredients..
- Serve I hope you enjoy!!.
- Verjuice* is equal amounts of cider vinegar and water. This is what it looks like..
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