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Toyomafia Cookbook

Discussion in 'Food Talk' started by 1794TX, Apr 30, 2022.

  1. May 3, 2022 at 6:13 AM
    #61
    Outbound

    Outbound SSEM #2.5, Token AmeriCanadian

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    Cast Iron Mac and Cheese


    INGREDIENTS

    • 1 or 2 lbs. Elbow Macaroni
    • 1 lb. Sharp cheddar cheese
    • 1 lb. Mozzarella cheese
    • 1 lb. Monterey Jack Cheese
    • Grated Parmesan Cheese
    • 1 1/2 salted butter
    • 3 Cups Whole milk
    • 4 large eggs
    • 4 tsp. Sea Salt
    • 3 tsp. white sugar
    • Dried basil
    • smoked paprika
    • Tbsp. extra-virgin olive oil

    • I use a 10qt cast iron dutch oven but a glass or enamel dish would work too.
    DIRECTIONS
    1. Grate your sharp cheddar, mozzarella, and Monterey Jack cheeses. Keep them separated.
    2. Bring a pot of water to a boil and then add 1 tsp. of sea salt. And 3 Tbsp. extra-virgin olive oil
    3. Add the elbow macaroni to the boiling water and stir frequently so that it does not stick together. Do NOT cook your macaroni until it is soggy. Cook it until it is just shy of al dente. When your macaroni is al dente, it still has a little bite and chew to it. This is good because it will cook further when you put the dish in the oven. The size of your dish will determine how much macaroni you will need.
    4. Drain the macaroni and add about a 3/4 stick of butter cut into cubes, and stir until melted.
    5. Set macaroni aside and allow it to cool for 20 minutes or so.
    6. If cooking in cast iron, preheat your oven to 375 degrees F. If cooking in glass, preheat to 400 degrees F.
    7. Generously coat the dish you are using with butter.
    8. Begin to build your macaroni and cheese. Add a single layer of macaroni. Then, add a light layer of mozzarella, then sharp cheddar, and then Monterey Jack cheese.
    9. After the layer of cheeses, sprinkle a very sparse layer of dried basil.
    10. Repeat. Add a layer of macaroni followed by layers of mozzarella, sharp cheddar, and Monterey Jack cheeses. Follow again with the sparse layer of dried basil.
    11. Repeat one last time. On this last layer, the presentation layer, you want the cheeses to be a little more mixed. You don’t want all of the white cheeses on top.
    12. Sprinkle on one last sparse layer of dried basil.
    13. Then, on the top only, sprinkle a light layer of Parmesan cheese
    14. Top the dish off with an ultra light layer of smoked paprika for color. Use a shaker so you don’t get clumps.
    15. In a blender or with a whisk, combine 3 cups of milk, 4 eggs, 3 tsp. sea salt, and 3 tsp. white sugar. Blend for about 15 seconds. How much of this you will need to make will depend on how large of dish you are using.
    16. Pour the milk/egg mixture slowly into the center of the macaroni. Pour slowly so that you do not disturb your layer of Parmesan and paprika. Keep an eye on the edges of the dish and fill to just below the top of the last layer of macaroni. The cheese should mound above the macaroni and milk/egg mixture.
    17. Cover the dish with a lid or foil, and put in the oven for 30 minutes.
    18. After 30 minutes, remove lid or foil and cook an additional 30 minutes. Keep an eye on it for the last ten minutes so that you DON’T scorch the top. The top should just be lightly browned. If the top begins to get too brown, put the lid back on or tent the dish with foil. It does need the full hour in the oven.
    19. After your macaroni and cheese has cooked for one hour, test the center for doneness. This dish should be relatively firm, not soupy or runny. Insert something like a bamboo skewer into the center of the dish, all the way to the bottom. If a runny liquid is released, your dish is not done. Cover and put back in the oven for an additional 10 minutes or so, then check it again. Time will vary on this dish depending on what you cook it in. Deeper dishes take longer to cook.
    20. Allow the dish to rest for 10 minutes or so before serving.
     
  2. May 3, 2022 at 6:22 AM
    #62
    ToyoMafia

    ToyoMafia SSEM #15-3MW-RGBA#?-@toyomafiaworld Vendor

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    Cool slaps and plastiDip
    O we are having a Mac and cheese cook off.
     
  3. May 3, 2022 at 3:35 PM
    #63
    1794TX

    1794TX [OP] Should be taken in small doses

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    [​IMG]
     
  4. May 3, 2022 at 3:43 PM
    #64
    ToyoMafia

    ToyoMafia SSEM #15-3MW-RGBA#?-@toyomafiaworld Vendor

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    Cool slaps and plastiDip
    I’m gonna start hanging on taco world you boys keep posting dudes dancing.
     
  5. May 3, 2022 at 3:44 PM
    #65
    ToyoMafia

    ToyoMafia SSEM #15-3MW-RGBA#?-@toyomafiaworld Vendor

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    Cool slaps and plastiDip
     
  6. May 3, 2022 at 4:25 PM
    #66
    Tripleconpanna

    Tripleconpanna Just an X who bought Bud Light from Target

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    I'm gonna be doing that for myself!!
     
  7. May 3, 2022 at 4:26 PM
    #67
    Tripleconpanna

    Tripleconpanna Just an X who bought Bud Light from Target

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    Bro... You said 'bisque'!!!! :rofl:
     
  8. May 3, 2022 at 9:58 PM
    #68
    RainMan_PNW

    RainMan_PNW SSEM #82 RGBA #4 “That Guy” Vendor

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    Check the build link in my signature.
    Where’s that recipe Tom?
     
  9. May 3, 2022 at 9:59 PM
    #69
    RainMan_PNW

    RainMan_PNW SSEM #82 RGBA #4 “That Guy” Vendor

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    Pinkies up when you’re eating a four cheese grilled cheese!
     
  10. May 4, 2022 at 4:03 PM
    #70
    ToyoMafia

    ToyoMafia SSEM #15-3MW-RGBA#?-@toyomafiaworld Vendor

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    Cool slaps and plastiDip
  11. May 5, 2022 at 6:11 AM
    #71
    Pillslinger

    Pillslinger New Member

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    :cheers:Oh man John, this is a serious weakness of mine. I've been working a very similar recipe for a few years.
    A few more options/notes:
    Shred the cheese yourself
    Try it with a home smoked chedder (I'll sub a fire roasted bell pepper for pimentos in this case)
    A 1:3 mix with a Monterey jack tones down the sharpness a bit. In the winter at my house both cheeses will be smoked
     
  12. May 5, 2022 at 9:05 AM
    #72
    Pillslinger

    Pillslinger New Member

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    Candied Jalapenos:

    Source: @Pillslinger

    64oz jar sliced jalapenos (Sam's club $5)
    2-3cups granulated white sugar
    1 tbsp Frank's hot sauce
    2 tbsp minced garlic
    1 tbsp crushed red pepper flakes (optional)

    1) Pour off all of the brine from the jar of jalapenos reserve half in a seperate container.

    2) add back to jar: red pepper flakes, minced garlic, Frank's hot sauce.

    3) add back the brine you reserved (half of what came in the jar)

    4) start adding sugar until the jar is full. Be sure to shake the jar allowing the sugar to settle and keep topping it off.

    5) once the jar is topped off, secure the lid, up-end the jar multiple times to mix all ingredients (not all sugar will dissolve) and put it in the fridge for at least a week. Shake jar once a day until all sugar dissolves

    These things get used at my house on all kinds of stuff. They are still hot but the sweetness really mellows them out. Sandwiches, hamburgers, breakfast burritos, tacos, I keep finding new places to use them. The store bought version is usually mushy, these keep a much better texture.



    Notes:
    1) store bought candied jalapenos are usually mushy without much flavor, this is a different animal.

    2)The jalapenos really 'float' high in the brine for the first week or so. When they start to calm down a little bit your getting close. I've left them alone for 3 weeks or more.

    3) the sugar brine and the original brine are both great things to have around for marinating chicken breasts, wings, pork chops, pork butt injection, cutting bbq sauce etc. Don't throw it out.
     
  13. May 5, 2022 at 9:09 AM
    #73
    tundratoofun

    tundratoofun Yall better rednekonize

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  14. May 5, 2022 at 6:35 PM
    #74
    JMB

    JMB Not new, just a little old.

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    Since it's May 5 we went to a Mexican restaurant this evening. That made me think, you always get white sauce with chips. A couple of years ago the local paper had and article about that. Apparently Mexican white sauce is only found in SE VA. Invented here. So without further adieu, Tidewater Mexican white sauce. It's good. Supposedly this is the original recipe from an employee of the restaurant that created it.

    https://www.pilotonline.com/food-drink/article_fe7119ba-6c23-11e9-be4f-1f7a7c9f8291.html

    Mexican White Sauce. Everyone loves Mexican Salsa and locally made White Sauce, but you cannot buy it (White Sauce) anywhere. Well, here’s a recipe to make your own! 2 cups of Miracle Whip 1/2 cup of Whole Milk 1 Teaspoon of crushed red pepper 3/4 Teaspoon of cumin 1 1/2 Teaspoon of garlic powder 1 1/2 Teaspoon of dried oregano Mix all ingredients together and store in refrigerator for 24 to 48 hours to allow flavors to meld. Serve cold with tortilla chips. DELICIOUS!
     
    RainMan_PNW and TaquitoBandito like this.
  15. May 5, 2022 at 6:36 PM
    #75
    JMB

    JMB Not new, just a little old.

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    I've got about eight jars left from last year. Totally making this.
     
  16. May 5, 2022 at 9:31 PM
    #76
    Pillslinger

    Pillslinger New Member

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    I may have used some a time or two with pimento cheese.
     
    TaquitoBandito and JMB[QUOTED] like this.
  17. May 6, 2022 at 7:12 AM
    #77
    1794TX

    1794TX [OP] Should be taken in small doses

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    Candied Jalapeno Pimento Cheese.
    :monocle:

    You got your peanut butter on my chocolate.
     
  18. May 6, 2022 at 9:57 AM
    #78
    Pudge

    Pudge Super Secret Elite Member #7

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    :hattip:
     
  19. May 6, 2022 at 1:38 PM
    #79
    Hightide

    Hightide SSEM #88 - 3MW - ASCM #2 RGBA#Q

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    Damn, this thread took off.
    I’m slacking.
     
  20. May 6, 2022 at 2:15 PM
    #80
    Pudge

    Pudge Super Secret Elite Member #7

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    16518716499061091960364989446190.jpg
     
  21. May 6, 2022 at 2:17 PM
    #81
    JMB

    JMB Not new, just a little old.

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    That's a big bowl of yum right there
     
  22. May 10, 2022 at 5:58 PM
    #82
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Strawberry Daiquiri (Fresh)
    1 1/2oz Rum
    1oz Sour Mix
    dash grenadine
    5 Whole Strawberries

    Blend with ice until slushy and pour into a highball glass.
    GARNISH: Strawberry
     
  23. May 16, 2022 at 6:55 PM
    #83
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Chicken Schnitzel
    source: America's Test Kitchen
    ½ cup all-purpose flour
    2 large eggs
    1 tablespoon vegetable oil
    2 cups panko bread crumbs
    4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
    2 tablespoons kosher salt
    1 teaspoon pepper
    2 cups vegetable oil for frying
    Lemon wedges

    Spread flour in shallow dish. Beat eggs and 1 tablespoon oil in second shallow dish. Place bread crumbs in third shallow dish. Set wire rack in rimmed baking sheet. Line second rimmed baking sheet with double layer of paper towels. Adjust oven rack to middle position and heat oven to 200 degrees.

    Halve chicken breasts horizontally to form 8 cutlets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to ¼-inch thickness. Repeat with remaining cutlets. Sprinkle each cutlet on both sides with ¾ teaspoon salt and ⅛ teaspoon pepper.

    Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating. Coat evenly with bread crumbs, pressing on crumbs to adhere. Place cutlets on prepared wire rack, taking care not to overlap cutlets. Let coating dry for 5 minutes.

    Add 2 cups oil to large Dutch oven and heat over medium-high heat to 350 degrees. Lay 2 or 3 cutlets (depending on size) in oil, without overlapping them, and cook, shaking pot continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 1½ minutes per side. Transfer cutlets to paper towel–lined sheet, flip to blot excess oil, and transfer sheet to oven to keep warm. Repeat with remaining cutlets. Serve immediately with lemon wedges.
     
  24. May 16, 2022 at 6:57 PM
    #84
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Air-Fryer Chicken Schnitzel
    source: taste.com.au

    4 x 180g chicken breast fillets
    100g (2 cups) panko breadcrumbs
    20g (1/4 cup) finely grated parmesan cheese
    1 egg, lightly whisked
    2 tbsp milk
    50g (1/3 cup) plain flour
    Olive oil spray
    Lemon wedges, to serve

    Place a chicken breast in between two pieces of cling wrap. Use a mallet or rolling pin to pound out until 2cm thick. Repeat with remaining chicken.

    Combine breadcrumbs and parmesan in a medium bowl. Whisk together the egg and milk in a separate medium bowl. Place the flour on a plate and season.

    Dip the chicken in the flour, shaking off excess. Dip in egg, then breadcrumb mixture, pressing firmly to coat. Transfer to a tray. Cover and place in the fridge for 15 minutes.

    Preheat the air fryer to 200°C for 3 minutes. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Set the timer for 12 minutes. Cook, turning chicken halfway through, until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining chicken.

    Serve the schnitzel with lemon wedges
     
  25. May 16, 2022 at 7:00 PM
    #85
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Buttered Spaetzle
    source: Cooks Country

    2 cups all-purpose flour
    ¾ teaspoon table salt, plus salt for cooking spaetzle
    ½ teaspoon pepper
    ¼ teaspoon ground nutmeg
    ¾ cup whole milk
    3 large eggs
    1 (13 by 9-inch) disposable aluminum pan
    2 tablespoons unsalted butter, melted

    Whisk flour, salt, pepper, and nutmeg together in large bowl. Whisk milk and eggs together in second bowl. Slowly whisk milk mixture into flour mixture until smooth. Cover and let rest for 15 to 30 minutes.

    While batter rests, use scissors to poke about forty ¼-inch holes in bottom of disposable pan. Bring 4 quarts water to boil in Dutch oven.

    Add 1 tablespoon salt to boiling water and set prepared disposable pan on top of Dutch oven. Transfer half of batter to disposable pan. Use spatula to scrape batter across holes, letting batter fall into water. Boil until spaetzle float, about 1 minute. Using spider skimmer or slotted spoon, transfer spaetzle to colander set in large bowl to drain. Repeat with remaining batter.

    Discard any accumulated water in bowl beneath colander. Pour spaetzle into now-empty bowl. Add melted butter and toss to combine. Serve.

    NOTE: THIS STUFF IS GOOD. BUY YOURSELF A SPAETZLE TOOL OFF OF AMAZON, IT'S WORTH IT.

    https://www.amazon.com/Hicook-Stain...er&qid=1652752782&sprefix=SPAE,aps,504&sr=8-7
     
  26. May 16, 2022 at 7:01 PM
    #86
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Mustard Cream Sauce (for Chicken Schnitzel)
    source: Pudgefactor.com

    2 Tablespoons unsalted butter
    2 Tablespoons all-purpose flour
    2 Tablespoons Dijon mustard
    1 ¼ cups low sodium chicken broth
    ¾ cup heavy cream
    ¼ teaspoon freshly ground pepper

    Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 1 ½ cups, about 20 minutes. Yield: 1 ½ cups.
     
  27. Jun 1, 2022 at 5:44 PM
    #87
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

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    Chicken Lo Mein
    source: jessicagavin.com

    1 pound boneless skinless chicken breast, ¼” slices
    ½ teaspoon kosher salt
    ¼ teaspoon black pepper
    1 ½ teaspoon sesame oil, divided
    3 tablespoons oyster sauce
    1 tablespoon soy sauce
    ¼ cup unsalted chicken broth
    1 teaspoon cornstarch
    2 tablespoons vegetable oil
    1 teaspoon minced garlic
    1 teaspoon minced ginger
    2 ounces baby bok choy, leaves separated
    ½ cup shredded carrots
    1 pound lo mein noodles
    ½ cup bean sprouts
    ¼ cup green onions, 1 ½” pieces

    If the noodles aren't fresh, cook them according to instructions and rinse with cold water to stop them from cooking.

    Season the Chicken – In a medium bowl, combine sliced chicken, salt, pepper, and ½ teaspoon sesame oil.

    Stir Fry Sauce – In a small bowl, whisk together 1 teaspoon sesame oil, oyster sauce, soy sauce, chicken broth, and cornstarch.

    Cook the Aromatics – Heat a wok or large nonstick skillet over medium-high heat, then add the vegetable oil. Once the oil is hot, add in garlic and ginger and stir-fry for 20 seconds.

    Cook the Chicken – Add the chicken in one layer, and allow it to cook for 1 minute without moving. Stir and cook for 30 seconds. Add in the bok choy and carrots and cook for 1 minute.

    Cook the Noodles – Loosen the noodles and then add them to the pan and stir-fry for 1 minute.

    Add the Sauce – Add the stir fry sauce mixture and cook until thickened, about 1 minute.

    Add the Sprouts – Add the beans sprouts and green onions, and cook for 1 minute.

    To Serve – Immediately serve while still hot.
     
  28. Jun 1, 2022 at 6:01 PM
    #88
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,520
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    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Air-Fryer Chicken Nuggets
    4 (8-ounce) boneless, skinless chicken breasts, trimmed
    Salt and pepper
    3 tablespoons sugar
    3 cups panko bread crumbs
    ¼ cup extra-virgin olive oil
    3 large eggs
    3 tablespoons all-purpose flour
    1 tablespoon onion powder
    ¾ teaspoon garlic powder

    Pound chicken to uniform thickness as needed. Cut each breast diagonally into thirds, then cut each piece into thirds. Dissolve 3 tablespoons salt and sugar in 2 quarts cold water in large container. Add chicken, cover, and let sit for 15 minutes.

    Meanwhile, toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, about 5 minutes. Transfer to shallow dish and let cool slightly. Whisk eggs, flour, onion powder, garlic -powder, 1 teaspoon salt, and 1/4 teaspoon pepper together in second shallow dish.

    Set wire rack in rimmed baking sheet. Remove chicken from brine and pat dry with paper towels. Working with several chicken pieces at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere; transfer to prepared rack. Freeze until firm, about 4 hours. (Frozen nuggets can be transferred to zipper-lock bag and stored in freezer for up to 1 month.)

    To Cook Nuggets: Lightly spray base of air-fryer basket with vegetable oil spray. Place up to 18 nuggets in prepared basket. Place basket in air fryer, set temperature to 400 degrees, and cook for 6 minutes. Transfer nuggets to clean bowl and gently toss to redistribute. Return nuggets to air fryer and cook until chicken is crisp and registers 160 degrees, 6 to 10 minutes. Serve.
     
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  29. Jun 1, 2022 at 6:01 PM
    #89
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,520
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Air-Fryer Barbecue Chicken Breasts with Creamy Coleslaw
    3 cups (8 ounces) shredded coleslaw mix
    Salt and pepper
    2 (12-ounce) bone-in split chicken breasts, trimmed
    1 teaspoon vegetable oil
    2 tablespoons barbecue sauce, plus extra for serving
    2 tablespoons mayonnaise
    2 tablespoons sour cream
    1 teaspoon distilled white vinegar, plus extra for seasoning
    ¼ teaspoon sugar

    Toss coleslaw mix and ¼ teaspoon salt in colander set over bowl. Let sit until wilted slightly, about 30 minutes. Rinse, drain, and dry well with dish towel.

    Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt and pepper. Arrange breasts skin side down in air-fryer basket, spaced evenly apart, alternating ends. Place basket in air fryer, set temperature to 350 degrees, and cook for 10 minutes. Flip and rotate breasts, then brush skin side with barbecue sauce. Return basket to air fryer and cook until well browned and chicken registers 160 degrees, 10 to 15 minutes.

    Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. While chicken rests, whisk mayonnaise, sour cream, vinegar, sugar, and pinch pepper together in large bowl. Stir in coleslaw mix and season with salt, pepper, and additional vinegar to taste. Serve chicken with coleslaw, passing extra barbecue sauce separately.
     
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  30. Jun 1, 2022 at 6:01 PM
    #90
    TaquitoBandito

    TaquitoBandito SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,520
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Air-Fryer Crispy Breaded Boneless Pork Chops
    ¾ cup panko bread crumbs
    2 tablespoons unsalted butter, melted
    1 large egg
    2 tablespoons Dijon mustard
    1 tablespoon all-purpose flour
    1½ teaspoons dry mustard
    ½ teaspoon garlic powder
    ¼ teaspoon salt
    ¼ teaspoon cayenne pepper
    2 (8-ounce) boneless pork chops, 1½ inches thick, trimmed
    Lemon wedges

    Toss panko with melted butter in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes; transfer to shallow dish. Whisk egg, Dijon mustard, flour, dry mustard, garlic powder, salt, and cayenne together in second shallow dish.

    Pat chops dry with paper towels. Using sharp knife, cut 2 slits, about 2 inches apart, through fat on edges of each chop. Cut 1/16-inch-deep slits, spaced ½ inch apart, in crosshatch pattern on both sides of chops. Working with 1 chop at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.

    Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chops in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until pork registers 140 degrees, 18 to 22 minutes, flipping and rotating chops halfway through cooking. Serve with lemon wedges.
     
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