Awesome Central American Roasted Chicken Recipe

INGREDIENTS:

SERVINGS 5-6UNITS   US

• 1⁄2cup mayonnaise
• 1whole large chopped tomato
• 1⁄2chopped green bell pepper
• 1⁄2chopped white onion
• 1chopped celery
• 4sprigs cilantro
• 1⁄2cup tomato sauce
• 3 -4tablespoons butter
• 1tablespoon chicken bouillon powder
• 1whole roasting chicken
• salt, to taste
• pepper
• cumin

DIRECTIONS:

1. Preheat oven 350°F.
2. Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
3. Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
4. Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).

Famous Southern Style Deep-Fried Chicken Recipe

Recipe courtesy of Nigella Lawson

"Total Time: 2 hr 40 min

     Prep: 15 min 

Inactive: 

2 hr

Cook: 25 min 

Yield: 2 to 4 servings

Level: Easy"

Ingredients:
2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups solid vegetable shortening, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Directions:
In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
In a medium bowl, beat 1 egg.
Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

MUST EAT TOP TEN FOODS IN PARIS

1. The French are famous for their gastronomy, and Paris is a foodie wonderland. For anyone visiting Paris, there is a lot of eating to be done, and you don’t want to miss out on something that France does best in all the world.
2. Trying to narrow down the must-eat foods in Paris to ten is like trying to choose a favorite child or, in my case, a favorite bite of chocolate. Look, they’re all my favorite.
3. It goes without saying that a French food scavenger hunt should be on every visitor’s to-do list. France’s culinary prowess is one of the main reasons I finally had to move to Paris, and it should be a top priority during any visit to the City of Light.
4. 
5. From fancy 3 Michelin starred restaurants to the humble baguette, there are memories to be made in the form of delicious French food. I still melt when biting into a flakey buttery croissant, and the list of restaurants I’d like to try grows with each passing day.
6. 
7. With likes of crème brulée and chocolate mousse as contenders, it’s clear that the list could be based on desserts alone, and maybe that will come next. The list could go on and on, but I’ve done my best to narrow it down to the top ten foods I think everyone must try while in Paris.
8. TOP TEN MUST-EAT FOODS IN PARIS
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4. ESCARGOTS

   Just get past the idea that you’re eating a snail, and you’ll be fine. Garlic butter transforms all things. I still remember my first bite of escargot on a study abroad trip long, long ago. It’s just one of those French things you have to try, yet all I could think of were the cute snails I used to play with in my grandma’s garden in California. If you think about it too much, it will freak you out. Don’t let it. Snails in that classic garlic butter are just divine.
   
5. For people who have never eaten foie gras, I say it’s like meat butter. If you were to make butter from duck and spread it on your toast, there it is. This smooth, rich meat spread is usually made from duck liver, and it’s a specialty for a reason. The first time I had foie gras on my study abroad trip to France my senior year in college, the professor said, “The first time you have foie gras, you’ll think, ‘What’s the big deal?’, but then you’ll become addicted.” And it’s true. You start to appreciate the nuances of flavor and texture that comes in a good foie gras. It’s best served on toast, but I’ve never been disappointed by spreading it on a hunk of baguette.

6. A FRESH BAGUETTE

   When I first moved to Paris, I ate a whole baguette to myself daily. I just couldn’t resist it. I’d tell myself on Saturday morning that I’d have some for breakfast and then save the rest for lunch. And then I’d consume the entire thing, tear by tear. It’s impossible to stop when it’s warm. Truly the French stand out in the world when it comes to the quality of their bread.
7. Tip 1: Not all baguettes are necessarily created equal, and while it’s probably not worth running across town to get a baguette from a particular bakery, you can tell by looking whether it’s a good one. The outside should be crisp and golden, and the ultimate test (once you’ve bought it) is to give it a squeeze. It should be firm and crisp on the outside and give way with a clear crunch to a soft interior. If it seems stale or chewy when you give it a squeeze, that’s not a good sign.
8. Tip 2: Swing for the extra 20 centimes and get a “Tradition”, not just a standard baguette. They are always better.
9. Tip 3: The best time to go is early in the morning or between 5-8pm when they will be fresh and warm out of the oven. 
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11. CROISSANT / PAIN AU CHOCOLAT

    Once you’ve had a real French croissant, good luck ever going back to the stale dry croissants you’ll find in most of the rest of the world, a blaspheme to the name Croissant.  A pain au chocolat is essentially a puffy square croissant with two thin strips of semi-sweet chocolate down the center. Get croissants before 10am to have them at their very best.
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13. MARKET PRODUCE

    Never thought you would see something healthy on a list like this, did you? Truth be told, there are some seriously fresh and delicious fruits and vegetables to be had at the weekly markets. I mean, not in the winter, where root vegetables reign supreme. But spring and summer, in particular. Gold.
    I hated tomatoes my entire life until I came to France, and then I practically ate them like apples. No longer were they flavorless or sour – they were soft and sweet and bursting with flavor. When you walk through a market in the summer, I swear you can smell the strawberries before you ever see them. I grew up dipping strawberries in sugar because they were not sweet enough to eaton their own – little did I know I had just never truly tasted a strawberry before. Never have I had such juicy and fresh nectarines.
    French markets will make you think twice about grocery store produce, which henceforth is the same as plastic fruit. Grab some fresh fruit, tomatoes, avocado, cheese, meat, and a fresh baguette, and you have a perfect picnic lunch.
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15. 

16. DESSERT PASTRIES

    You will pass window after window of beautiful pastries, and you musttry some of the classics: Paris-Brest, St. Honoré, Religieuse, Opera, millefeuille, éclair, fruit tarts galore. A strawberry tart in the summer is not to be missed. At the end of the day, you should be trying to consume as many pastries as possible – fruit, chocolate, breakfast pastries. All the pastries, all the time.
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18. NUTELLA CREPE

    You can’t come to France and not get a crepe. It would just be silly. In my books, you can’t beat a Nutella crepe, though I also enjoy cinnamon & sugar or lemon & sugar. Any crepe stand will do, and it makes a perfect afternoon snack or late night treat. 

19. JACQUES GENIN CARAMELS

    This is a little known secret that only the ultra foodies know to seek out. Jacques Genin is a pastry and chocolate master who provides chocolates & caramels to most of the 3 Michelin starred restaurants. He has two boutiques in Paris where it’s possible to buy his chocolates and his famous caramels. Don’t try to live life without having one of those ultra buttery melt into your mouth. My favorites are the plain caramel and mango passion fruit caramel. Heaven.

20. MACARONS

    They’re colorful, beautiful, and world renown. These little pastries have a delicate, crispy shell with flavored cream, chocolate, or fruit filling piped into the center. The most famous macaron boutiques in Paris are La Durée, which was the first tea salon in Paris and credited as the inventor of the macaron, and Pierre Hermé, who is more creative and inventive with his macaron flavors.
    Try both and see which team you’re on. A good macaron is so delicate that the shell cracks when you gently pick it up between your fingers. The most interesting part is how they manage to infuse such pure flavors into each macaron (if you’re at a good place).
    My favorite flavors at La Durée are vanilla, dark chocolate, salted caramel and rose. At Pierre Hermé, I like to choose between his new crazy flavors, and I always throw in a salted caramel – his are different than the same flavor at La Durée, and it’s a tie for whose is best. Get both!