Derby Chef's Salads

Derby Chef 's Fried Chicken Salad

2          breaded chicken tenders

1/2        tomato, diced

5 oz      of lettuce (romaine, spring mix), chopped

1/4c      mild cheddar cheese

2 tbsp   chopped cucumbers

1slice    of Bermuda onion ring    

            multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

Derby Chef's Caesar

1          large grilled chicken breast, thinly sliced

5 oz      romaine lettuce chopped

1/2        tomato, sliced into wedges

1oz       Parmesan cheese

1 slice   of Bermuda Onions

            multicolor bell peppers, slice thin, pepper to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.
 

Derby Chef's Chef Salad

2oz       sliced ham, sliced into strip

2oz       sliced turkey, sliced into strips

5 oz      of lettuce (romaine, spring mix), chopped

1/4c      mild cheddar cheese, shredded

1/4c      Swiss cheese, shredded

1/2        tomato, diced
1/2        boiled egg

4slices of cucumber

1 slice   of Bermuda Onions

            sliced olives to taste

Add lettuce into a bowl then layer toppings on top of lettuce.

Serve with your favorite dressing.

How to Make Hot Wings With A Caribbean Twist

Hot Wings With A Caribbean Twist

10 whole chicken wings

1 juice of 1 lime

1 zest of 1 lime

2 tbsp Jamaican jerk seasoning

1 tbsp onion powder

3 tbsp buffalo wing rub

2 tbsp garlic powder

¼ c Canola oil

½ cup Red Hot’s Wing Sauce or your favorite hot sauce  

Cooking Spray

Rinse chicken.

In a large bowl add all seasonings (except for 1/2 tsp of Jamaican Jerk Seasoning), juice, zest and oil, mix well.

Add chicken into bowl and thoroughly coat chicken.

Place chicken in air tight container and cover, place in refrigerator between 2 hours to over night to marinate.

Heat grill.

Use a pair of tongs and dip a rolled cloth in a small amount of canola oil, then oil your grill's rack. (Keeps food from sticking and rack from rusting.)

Place wings on the grill skin side down first.

Carefully spray tops wings with cooking spray.

Let wings cook for 5 minutes then close the lid.

Continuously check on wings to ensure no burning.

In a large bowl mix together wing sauce and the 1/2 teaspoon of Jamaican Jerk Seasoning then set aside.

Once wings have cooked for 35 to 45 minutes place wings into the bowl with the wing sauce.

Use a spatula to stir wings into sauce make sure to coat wings thoroughly.

Place wings back on to grill and let cook for 5 additional minutes.

Remove wings from grill then serve.

Link to How to Video on YouTube:
 http://www.youtube.com/watch?v=15QekRGl83k&list=UU52z1pRsHvQ-sePs1SNf13g&index=1&feature=plcp

How to do Canning Green Beans

Canning Green Beans

3 lbs. fresh green beans

2 1/2 tsp kosher salt

2 quart jars

2 quart lids

2 quart rings

1 pint jar

1 pint lids

1 pint rings

Ladle

Funnel

2 tbsp vinegar

  Wash jars, lids, and rings in hot soapy water. Check for any scratches or cracks in jars, if any discard jar.

Sterilize jars. ***Place rack in the pressure canner and place jars on the rack.  Fill jars halfway with water and add 2 to 3 inches (5 to 7.5 cm) of water to the canner.  Bring water to a simmer (180F degrees/82Cdegrees) over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. ***

***Sterilize lids and rings in small separate pot for easier accessibility.  Place in small pot filled with water and bring to a boil. ***

If green beans are coming from your garden pick your green beans in early morning or late afternoon.( Less Stress On the Plant) 

Cut the tips off of the green beans.

Then cut green bean into either third, halves, or leave whole (as desired).

In a large bowl soak green beans in water for 5 minutes. 

Carefully, remove jars and pour out all water.

Drain green beans thoroughly, don’t have excess water in green beans. (Cold water in hot jars could cause cracking.)

Cautiously, pack green beans into hot jars; leave 1 inch headspace from top of jar.

Add 1 teaspoon of salt into quart jars. (Add 1/2 teaspoon of salt into pint jar.)

Bring a large pot of water to boil. This water will be used to cover potatoes in the jar/s.

Ladle boiling water into jar; covering the vegetables still leaving 1 inch headspace from the top of the jar.

Gently slide a bubble remover or a plastic spatula along the inside of the jar to remove any air pockets. (Keep air bubbles out that can cause mold from forming.)

Wipe the rim of the jar. Then add the lid follow with the ring.

Hands tighten the ring.

Repeat with remaining jars.

Place jars into the pressure canner.

Adjust water level if needed.

Pour vinegar into canner water. (This prevents jars from turning cloudy.)

Lock lid on the canner and bring to a boil over medium high heat.

Vent steam for 10 minutes, then close vent.

Continue heating to achieve 10lbs pressure and maintain pressure to process for 25 minutes.

Remove canner from heat and wait until air vent has gone down then its okay to open canner.

Remove jars (use jar grabber) place on a heat resistant surface (A thick towel, or a cutting board) in a dry, draft free zone.

Once cool store in a dark dry place.

They hold up for 1 year.

Enjoy.

Link to How To video on YouTube:
http://www.youtube.com/watch?v=ivaKZ43HlMc

How To Make Easy Banana Bread

EASY BANANA BREAD 

3 c. Bisquick
1 c. sugar
1/2 c. vegetable oil
3 eggs
4 lg. very ripe bananas
1 tsp. vanilla
3/4 c. chopped nuts

1 oz. Spiced rum

3 tbsp molasses

Pan Coating Spray

In a mixer or a large bowl mix together Bisquick, sugar, oil, eggs, vanilla, rum and beat well.

Peel bananas and place in a separate bowl.

Use a wire whip to mash bananas until slightly lumpy.

Add bananas into batter and mix for one minute.

 Then fold the nuts into batter don’t over work the batter.

Spray loaf pan with pan spray.

Then pour batter into loaf pans.

Bake at 350 degrees for 50 to 55 minutes.

After baking time insert a toothpick into the center of the loaf and if it comes out clean then bread is done.

Once bread is done let bread cool on a baking rack.
Slice then serve.
Enjoy.

Link to How To Video on YouTube:
http://www.youtube.com/watch?v=3RyF5c6nYGA&feature=relmfu 

How To Make Pork Spare Ribs

Pork Spare Ribs

1 pork spare rib (small to medium)

Dry Rub

4 tbsp of Sweet and Spicy or to taste

3 tbsp of garlic or to taste

3 tbsp of Durkee's Fajita Seasoning with meat tenderizer or       to taste

Base

2 cups water

2 tbsp Worcestershire sauce

2 tbsp Durkee's Fajita Seasoning with meat tenderizer

2 tbsp teriyaki sauce

1 tsp Sweet and Spicy seasonings

1 bottle of your favorite BBQ Sauce-I use Sweet Baby Ray

Rinse ribs.

On a cutting board clean ribs of any excess fat and silver skin.

Evenly sprinkle on the garlic and fajita seasoning onto the rib then add sweet and spicy rub.

Use your hand and rub seasonings into meat, try not to let seasoning clump up in one area

Flip the rib over and repeat seasoning process.

***I use an indirect heat method to cook the rib. Because ribs take a long time to cook I didn't want them exposed to direct heat (burns your meat). ***

Heat your grill and once your charcoal turns white carefully pile most of your charcoal on one side leaving about 6 coals on the opposite side.

Place the rib on the side with least amount of coals. Close the lid on the grill and let the ribs cook slowly.

Making the base add in a small bowl add water Worcestershire sauce, teriyaki, fajita seasoning, and sweet and spicy seasoning and mix together. Set aside for later.

Base ribs every 30 minutes on both sides.

Cook until rib is tender which normally take 3 hours of cooking time.

Once ribs are tender carefully coat ribs in barbeque sauce.

Then serve.

Link to How To Video on YouTube:
http://www.youtube.com/watch?v=N2g00eOp0FI&feature=relmfu 

How To Make Fried Pork Loin

Fried Pork Loin

1/2 cup Drake seasoning

2 cups All purpose breading

1/4 cup Cornstarch

1/2 tsp White pepper

2 tbsp   Garlic

1/2 tsp  Ground rosemary

1 tbsp   seasoning salt

2 tsp     Onion powder

1/2 tsp  ground paprika

1          egg

1/2        cup milk

3          flat container

Rinse chops.

On a plastic wrap covered cutting board place chops.

Use a meat tenderizer or meat pounder and carefully pound chops until they are slightly flatten. (Chops should be half the size then what you started with.)

Line up container side by side.

In the first container add Drake(seasoned flour), in the second container mix together the egg and milk and in the third container mix together the all purpose breading, cornstarch, rosemary, white pepper, seasoning salt, paprika and garlic.

Lightly coat a chop in the Drake flour, take the same chop and dip it into the egg wash, then place chop into the breading mix and make sure the pork chop is completely coated with breading mix.

Place chop onto a wax paper covered tray.

Repeat with remaining chops.

Once all chops are breaded place them into the refrigerator for 20 minutes.

Heat a deep fryer to 350 degrees. (You can also pan fry the chops.)

Remove chops from refrigerator and carefully place a chop into the fryer and cook for either 7 minutes or until golden brown.

Remove from fryer, drain excess grease.

Then serve.

Link on How To Video on YouTube:
http://www.youtube.com/watch?v=kmH25Izpoho&feature=relmfu