The BEST Fried Chicken Sandwich We’ve Ever Made
Today, Josh is making a peanut butter & jelly fried chicken sandwich. Make your own with the recipe below! MK # 109
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Closed Captioning provided by Rev
Time Codes:
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Pickles - 1:05
PB&J Sandwiches - 5:32
Fried Chicken - 10:18
Recipe:
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Step 1: Make the Pickles
Ingredients
* 1 cucumber
* Kosher salt
* ⅓ cup fish sauce
* ⅓ cup water
* ½ cup white vinegar
* 1 lime
* 1 knob ginger
* 1 tablespoon sugar
* 1 tablespoon salt
* 1 teaspoon chopped cilantro
1) Slice cucumbers thin on a mandolin.
2) Salt sliced cucumbers over a sieve and allow the cucumbers to drain for about 10 minutes.
3) Heat up fish sauce, water, vinegar, lime, ginger, salt and sugar until sugar and salt is dissolved.
4) Cover the cucumber slices and cilantro with the warmed liquid.
5) Place in the fridge and chill overnight.
Equipment
* Medium sized pot
* Mandolin
* Cutting board
Step 2: Fry the Chicken and make the Sauces
Ingredients
* 4 chicken thigh, boneless and skinless
* 1 cup rice flour
* 1 cup AP flour
* Salt
* Pepper
* 3 eggs, cracked and whisked
* 1 cup grape jelly
* ½ cup rice wine vinegar
* 1 thai chili
* ¾ cup peanut butter
* 2 tablespoon soy sauce
* ¼ cup rice wine vinegar
* 2 tablespoons brown sugar
* 2 garlic cloves, minced fine
* 2 tablespoons chili garlic sauce
* 3 tablespoons warm water
1) Fry the chicken by dredging in flour, dipping in egg and dredging in flour again. Drain on a wire rack.
2) While chicken is frying, make the jelly sauce by combining the jelly, vinegar, and thai chili in a pot until thickened nicely. Remove from heat.
3) Make peanut sauce by combining the peanut butter, soy, sauce, vinegar, brown sugar, garlic, chili garlic sauce and warm water.
Equipment
* Fryer with Oil at 325
* 2 large bowls
* Sheet pan with wire rack
* Small pot
* Whisk
* Bowl
* Silicone spatula
Step 3: Assemble the Sando
Ingredients
* 1 pretzel bun
* Softened butter
* 1 pickled fish sauce pickled cucumbers
* Shredded cabbage
* Jelly sauce
* Peanut sauce
* Fried chicken thighs
* Chopped peanuts
1) Toast the bun with some butter.
2) Sauce up the chicken with peanut sauce and the jelly sauce.
3) Top with cabbage, pickles, and chopped peanuts.
4) Serve and enjoy!
Equipment
* Cast iron skillet
* Squeeze bottle full of jelly sauce
* Squeeze bottle full of peanut sauce
* Plate
Fish in Cilantro Cream (angling for a low-carb dream)
I bought low-carb mashed potato flakes. I like using them as a coating on fried bluegill. All I need for this recipe are the bluegill. Let’s see if we can get some at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes & much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here:
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: A 1/32 ounce lead jig head with a live mealworm attached to the hook.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Looking for Someone Like You,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - - - -
GRILLED PEPPERS AND ONIONS
Recipe inspired by this recipe:
INGREDIENTS:
Olive oil, just barely enough to cover bottom of very large skillet
1 green pepper, stemmed, cored, and sliced
1 red bell pepper, stemmed, cored, and sliced
1 large sweet onions, sliced
½ teaspoon dried oregano
½ teaspoon salt
2 teaspoons of white balsamic vinegar
DIRECTIONS:
Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
Cook until charred and slightly softened but still tender-crisp, about 8 minutes.
Add balsamic vinegar and cook a 3 or 4 more minutes.
Remove from heat and serve.
FISH WITH CILANTRO CREAM
Recipe from:
INGREDIENTS
Nutrition
1 to 1½ LBS. bluegill, yellow perch, bass, or tilapia fillets
2 tablespoons melted butter
1 tablespoon olive oil
1 garlic clove, minced (or 1 teaspoon of diced garlic from the jar)
2 green onions, sliced thinly
¼ to ½ cup fresh cilantro, chopped
1 cup heavy cream (one-half pint)
1 tablespoon lime juice
¼ teaspoon salt (or more to taste)
¼ teaspoon pepper (or more to taste)
DIRECTIONS
Heat oven to 375°.
Sauce: Heat oil in a small saucepan over medium heat; sauté the garlic and onion for 2 minutes. Add cream and bring to a simmer. Simmer for about 4 to 5 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper. Simmer for about 2 minutes longer. Set aside or refrigerate until nearly serving time.
Fish: Line a baking pan with foil; spray with nonstick cooking spray. Arrange fish in the baking pan. Brush fillets with butter. Sprinkle lightly with salt and pepper. Bake the fish for 9 to 10 minutes for bluegill and perch, longer for thicker fish, until the fish is cooked through (test for flaking with a fork).
Warm the sauce up and drizzle a little over each serving of fish.
Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Experiencing the Best Street Food in Bangkok ????️???????? Ultimate Food Guide
BANGKOK, THAILAND - The Roaming Cook takes me on a street food tour to one of the best Thai street food market in Bangkok to try authentic Thai food at Wang Lang Market. I hope you enjoy this Bangkok Vlog. Thanks to @theroamingcook for joining.
We stopped at three delicious places on the market tour:
1) DE YAI CHUAN CHEEM HOY TOD KATA RON (ตี๋ใหญ่ชวนชิม หอยทอดกะทะร้อน) for Talay Tod, a seafood pancake
Total Cost: 150 THB - £3.50 / $4.15
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2) We ate two dishes of Kanom Jeen at a street side curry shop called KHUN GAN.
Total rice: 90 THB - £2.10 / $2.45
3) The final stop was for amazing Issan food at ORATHAI SEAFOOD.
Total rice: Around 400 THB for everything - £9.30 / $11
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Wang Lang Market:
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Pan-Seared Halibut with Lemon Relish - American Lifestyle TV
This lemon relish is easy to make and packs a lot of flavor. Try it with other white-fleshed fish, grilled shrimp, or salmon.
Ingredients: Relish
- 1 lemon, quartered (about ¾ cup)
- 2 small shallots, thinly sliced into rings (about ¼ cup)
- 1 teaspoon kosher salt
- 1 cup pitted, coarsely chopped green olives, such as Castelvetrano
- 2 tablespoons capers, rinsed and patted dry
- ½ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil
- ¾ cup coarsely chopped flat-leaf parsley
Ingredients: Halibut
- 1½ pounds skinless halibut fillet, cut into 4 pieces
- ½ teaspoon fennel seed, freshly ground
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
Instructions:
1. To make the relish, remove the pithy ends of the lemon quarters, and thinly slice the rest, discarding any seeds.
2. Add the lemon slices to a bowl along with the shallots and salt. Cover, and set aside for 45 minutes or until the lemons release some of their juice.
3. Add the olives, capers, pepper flakes, and the cup of oil. To allow the flavors to develop fully, set the relish aside to marinate for at least 4 hours or up to overnight.
4. Pat the halibut dry with a paper towel. In a small bowl, combine the fennel seed, salt, and pepper, and sprinkle it all over the halibut. In a nonstick skillet or cast-iron pan over medium-high heat, heat the oil until it shimmers.
5. Add the halibut, and cook, undisturbed, until browned on the bottom, about 5 minutes. Flip, add the butter to the pan, and reduce the temperature to medium. Continue to cook, basting the halibut with the butter, for 2 minutes, or until the fish is opaque in the center.
6. Stir the parsley into the relish, spoon the relish over each piece of fish, and serve immediately.
Makes 4 servings.
Adapted from The Lemon Cookbook: 50 Sweet & Savory Recipes to Brighten Every Meal, printed in Issue 76 of American Lifestyle magazine.
Purchase on Amazon:
Norwegian Butter Sauce Recipe - How to Make Sandefjordsmør
Learn how to make a Norwegian Butter Sauce! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy and amazing Sandefjordsmør Recipe!