Michael Sieve creates wildlife art that has a sense of depth and thought few can match. Michael discusses his views on art with Chris Knutson of ArtBarbarians.com. North American wildlife is focused on they talk about the genesis of the paintings.
The Executive Chef la Alta Cucina Video-recipe Series: Episode 1-C: Tri Color Nacho Chips! Recipe: 3 Red (tomato) Flour tortillas (12 inch) 3 Green (spinach) Flour Tortillas (12 inch) 3 Brown (Wheat or Hole Grain) Flour Tortillas (10 inch) 2 Quart or more Soybean Oil or Vegetable Oil 2 tsp cajun Spice (see www.theexecutivechefcatering.com/recipes/cajunspice) 2 tsp Fine Grated best available hard Italian cheese (Parmagiano or Romano) Saly and Pepper Grinders HARDWARE Paper towels to drain Good, Heavy Bottom 6 qt (minimum) Pot Strainer to fit Large sheet pan Large bowl Thermocouple or Meat Thermometor (to 350 degrees) PROCESS heat oil to 350 degrees in heavy pot… BE CAREFUL cut Tortillas into chip-sized wedges Fan Nachos into bowl, separetely (by color) CAREFULLY add chips to oil, agitate with strainer, then push into oil with strainer when chips are crisp thru (45 seconds to 90 seconds.. watch ‘em!) remove from oil with strainer onto papertowel-covered pan to drain repeat for each color place still warm nachos into large bowl, separate by color, and toss with seasonings to taste Yield 4-6 cups Can be served immediately- or cool and store in zippered food bags Store Bagged at room temp (70 F) for up to 7 days Chef Ron’s Fresh Tri-Color Nacho Chips. Watch as Chef Ron demonstrates step by step procedures of how to make this wonderful four season treat!
The Hottest American Idolized Cooking Show on PBS 31 cooking tips Official site www.grannynancyskitchen.com Fried Chicken 1 Deep Fryer (heat to 400 degrees) 1 Fryer Chicken or- package of your choice, wings, legs, or thighs 1 Large bottle of Vegetable oil 1 package all purpose flour Garlic Powder Paprika Black Pepper Salt *Seasoning Salt (My favorites are Lawrys or when I feel like a little kick I choose Tony Cacheres this for your last little sprinkle after frying) Plug in Deep fryer and add Vegetable Oil to designated line. •Wash chicken real good with Salt and Water, Drain. •Place on cutting board and season both sides with garlic powder, salt, and black pepper. •Pour about 5 cups or more of Flour in container. •Season flour with Paprika. •Roll chicken in flour. •Grab chicken with Tongs, tap excess flour off, and place in Deep fryer basket. •Make sure oil light signals ready. •Add about 4 or 5 pieces of chicken to deep fryer basket (do not crowd). •Lower basket into cooking oil and cook for approx 10 to 15 minutes (depending on size of chicken) •TIP #1 once you no longer hear the chicken sizzling this could be one indication that batch is possibly done frying. •TIP #2 once your chicken pieces are floating this is another indication that batch is possibly done frying. Once you remove your chicken from the deep fryer, place it in a mesh strainer of some sort so any excess oil can drain off the chicken. Right away, one last sprinkle with your choice of Seasoning. ENJOY …