Blooming Onion and Teriyaki Rotisserie Chicken

 January 6, 2021

Firstly, YAY! 2020 is GONE

Second, as I type this, Trump's asshole goons attempted a coup in DC.

Not starting out great.

But, that being said, I am making a Blooming Onion for dinner tonight.  :)
Along with a rotisserie chicken with teriyaki marinade.

I followed the recipe in the starter cook book which came with the air crisper lid.  

Flour, with seasoning. It said Cajun, I used Creole.  (sue me, I like it more)

couple eggs mixed up with buttermilk.

panko, with a dash of salt (it didn't say to season, but that's not quite against my religion, but it's close)

First, I shoved a skewer into the bottom part of the onion, to prevent over cutting.  Cut it to the skewer, probably a good 6-8 times.  first quarters, then each quarter bit a few times.  I honestly didn't count.

Then took out the skewer and plopped the onion into the flour.  Opened up the 'petals' a bit, so the flour could get in.  
Then I put it into the egg.  I might have wound up with club hand. :)
Then into the panko.

Put that into the greased tray.(light spray) 
Covered with aluminum, then "roast" for 10min at 400.  
Popped off the aluminum and did it again (10 at 400)

It smells divine.  

I marinated the chicken in teriyaki sauce for an hour, prior to putting it into the other fun device we recently acquired.  Counter top oven, with like 6 functions, including rotisserie.  This is the third time I've twirled meat.  hmm.  I don't think that term will catch on.  LOL

Looks good so far.  

I still need to get better at tying up my chickens.  I know there's a term for that, but, *shrugs, whatever.

Gotta go make a dipping sauce for the onion.  :D
might include wasabi.  glee

Update:

Onion wasn't cut far enough down.  It's kinda under-done.  It's ok, but definitely room to improve.




Comments

Post a Comment

Popular posts from this blog

Instant Pot Chicken (SUPER EASY)

Image
 I discovered this method for Thanksgiving. Dad had two servings, and he's NOTORIOUS for disliking chicken. It's SUPER easy, with an instant pot.   Literally dump a package of frozen chicken thighs into the instant pot.   Add a bottle of marinade/dressing.  I'm currently loving the Caribbean Jerk from Walmart.   Set it to pressure cook for 12 minutes.  That's it.  Seriously.  You can let that sit on 'warm' for hours, or serve after it depressures.   This is melt in your mouth delicious.  
Read more

Sauerkraut!

Image
 Last night I started a new to me adventure.   I'm making 'fermented' foods.  :)  Started with sauerkraut.   That's the product, maturing in a dark place.   Started with cabbage and salt. Slice it finely.  And tossed salt in after every quarter of the cabbage.  Then squished it with a mallet to 'make it juicy'.   I got a fermentation kit at Bomgaars the other day.  It had the squisher "pickle press", glass weights "pickle pebbles", and silicone vents to release carbon dioxide "pickle pipes".  This is the lid to the box I got.  It has a couple super simple recipes in the book that comes along.   I'm kinda impatient, so I already want to see how it's doing, BUT... time is important.  It takes time to ferment.   I'll do "Sauerkraut - the unboxing" when it's ready.  :D
Read more

Pork Soup

 Beautiful soup. I made it for John, since he'd just had mouth surgery.  But he didn't stay long today.  Wanted to beat the weather (didn't succeed, but tried). So, pork soup. Made soup today. Chunk of pork, a yellow onion, two potatoes, two packets of pork gravy mix, half an acorn squash, a grind of black pepper, and enough water to cover.  Set it in the crock pot on medium for 6 hours.  Nothing is mush, but everything is super soft.  It worked really well.  I just wanted to make sure I put the ingredients down on 'paper', so I don't forget it.  I almost forgot the dash of hickory liquid smoke.  not sure of amount.  Just a bit.   So yummy.  I'm glad that the veg didn't mush.  It is so nice. 
Read more