The Fish Cries Fowl and Medieval Bovine Jumps Time

Name: The Fish Cries Fowl and Medieval Bovine Jumps Time
Cuisine: American
Ingredients: 1 pound chicken breast boneless and skinless; 1/2 cup Parmesan cheese; 1/2 cup almond flour; 1 cup buttermilk; 1 teaspoons ground paprika; 1 teaspoon granulated onion powder; 1 teaspoon kosher salt; 1/4 cup chopped parsley flakes; 1/2 teaspoon ground black pepper; 8 ounces haddock your favorite breading; 1/2 pound eye of round steak; To taste salt; To taste ground black pepper; 1 slice blackened toast; 1/3 cup verjuice*; 1/4 teaspoon ground ginger; 1 tablespoons ground black pepper; 1 tablespoon red wine vinegar; 1/2 cup Buttermilk; 1/2 teaspoon ground black pepper; To taste salt; 1/2 stick butter; 2 tablespoons mayonnaise; 1/3 cup shallots; 1 teaspoon dill weed; 1/2 cup mayonnaise; 1 tablespoon lemon juice; 1/2 cup peanut oil

skunkmonkey101 @skunk_monkey101

Dover, Florida

Was in the mood for surf and turf with a bit of chicken. I love to bring recipes of old into the present day. Poivre noir is an olden recipe. Tangy and spicy.

skunkmonkey101 @skunk_monkey101

Dover, Florida

Was in the mood for surf and turf with a bit of chicken. I love to bring recipes of old into the present day. Poivre noir is an olden recipe. Tangy and spicy.

Saved

Ingredients

Fowl
1 poundchicken breast boneless and skinless
1/2 cupParmesan cheese
1/2 cupalmond flour
1 cupbuttermilk
1 teaspoonsground paprika
1 teaspoongranulated onion powder
1 teaspoonkosher salt
1/4 cupchopped parsley flakes
1/2 teaspoonground black pepper
Fish
8 ounceshaddock your favorite breading
Medieval bovine beef
1/2 poundeye of round steak
To tastesalt
To tasteground black pepper
Poivre noir, Medieval black pepper sauce
1 sliceblackened toast
1/3 cupverjuice*
1/4 teaspoonground ginger
1 tablespoonsground black pepper
1 tablespoonred wine vinegar
Fowl Sauce
1/2 cupButtermilk
1/2 teaspoonground black pepper
To tastesalt
1/2 stickbutter
2 tablespoonsmayonnaise
Fish sauce, Tarter sauce
1/3 cupshallots
1 teaspoondill weed
1/2 cupmayonnaise
1 tablespoonlemon juice
Frying
1/2 cuppeanut oil

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Steps

1

Slice the chicken breast in half. Put into a ziploc bag and pound till thin and even in thickness.
2

Take the cup of buttermilk add to a ziploc bag. Add the chicken and half the spices let marinate for about 30 minutes minimum.
3

Mix the almond flour with the Parmesan cheese. Add the rest of the spices and mix.
4

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.
5

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.
6

Season the steaks. Grill the steak to your desired doneness.
7

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.
8

The finished Poivre noir sauce after mashing through a sieve. It's tangy and very spicy.
9

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.
10

Fish sauce: Dice the shallots. Add to the mayonnaise with the lemon juice and spices. Mix the fish sauce ingredients.
11

Serve I hope you enjoy!!
12

Verjuice* is equal amounts of cider vinegar and water. This is what it looks like.

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Cooksnaps

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skunkmonkey101 @skunk_monkey101

on March 21, 2019 21:06

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....