A deep fryer is handy for these, although not entirely necessary. A skillet with couple of inches of oil should suffice if the strips aren’t too thick.
2 cups masa harina
1 cup corn starch
1 cup rice flour
1/8 cup brown sugar
seasoning to taste
1/2 cup of water.
1 lb sliced chicken breast
Preheat the oil in the fryer to about 375 deg F.
Mix half the corn starch with the seasoning. I use Montreal/Canadian steak seasoning, but you can use whatever you like. Salt and pepper are the essentials. Wash and pat dry the chicken and throw it into a gallon zipper seal bag with the corn starch/seasoning mix. Shake until the chicken is well coated.
Beat the eggs thoroughly with the water. Mix the masa harina, remaining corn starch, brown sugar and the rice flour in a bowl. Dip each piece of coated chicken into the egg mixture, then into the masa mixture, then into the hot oil. Cook until golden brown and floaty, 3 to 5 minutes, you don’t want it raw inside.
The brown sugar helps give a nice brown, crispy breading while the masa gives a bit of a corn chip taste. You can play with the seasonings, but the key is to make sure they go on with the first layer, not the last (although mixing a bit of the seasoning mix into the masa enhances it’s flavor as well).
These chocolate chip cookies are so good, you won’t care that they’re gluten free.
1/2 cup (1 stick) softened butter
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 cup coconut flour
1/4 cup tapioca starch/flour
8+ ounces chocolate chips
Preheat the oven to 350° F (325 in a convection oven).
Cream together the sugars and butter until light and fluffy, add the eggs one at a time, fully incorporating each before adding the next, then add the vanilla. Combine the salt, soda, coconut flour and tapioca starch, then mix slowly into the egg/sugar mixture. Add chocolate chips to taste. Drop by the teaspoon onto cookie sheets (I line mine with silicon baking sheets or parchment paper, makes clean up much easier) and bake for 15 minutes (about 12 minutes for a convection oven). Your times may vary as ovens aren’t consistent.
Remove from the oven and let cool, then hide them from everyone else.
My wife is gluten intolerant, so we do a lot of gluten free cooking. We’ve found that cakes and cookies tend to work pretty well with gluten free flours. This recipe is based on the traditional pound cake recipe (1 lb butter, 1 lb eggs, 1 lb flour, 1 lb sugar) and makes a rich, slightly heavy cake.
1 lb softened butter
1 lb sugar
1 lb eggs (approx)
2 tsp vanilla
2 tsp baking powder
1/4 tsp xanthan gum
1/4 lb coconut flour (approx)
1/2 lb rice flour (approx)
Preheat oven to 350 F
Cream together butter and sugar until fluffy, incorporate eggs one at a time. Blend in vanilla. Slowly mix in coconut flour, xanthan gum and baking powder. Continuing to beat, add just enough rice flour that the mixture is the consistency of normal cake batter.
Put batter into buttered and floured pan (or pans) and bake until a cake tester comes out of the middle clean (Approx 20-40 minutes, depending on pan size and shape).
2 cups sugar
2 cups heavy cream
1/2 cup butter (1 stick)
3/4 cup corn syrup
Bring sugar, butter, corn syrup and 1 cup of the cream to a boil.
Add remaining cream slowly, keeping the boil going.
Continue to boil until temperature reaches 245 to 250 deg F, slowly reducing the heat as the temperature increases. 245 deg F will yield softer caramel, 250 firmer caramel, above 250 will give you something like Werther’s.
Pour into an 8 square inch dish, either buttered or lined with parchment paper and let cool. When the caramel has formed a skin on top and is slightly firm to the touch, sprinkle with kosher or coarse sea salt, fairly liberally. Allow to cool until fairly firm, then cut into squares with a pizza cutter liberally coated in butter. I have no idea how long they’ll keep because they never last more than a day or two around here.
Warning! These are highly addictive and extremely rich.
If you use a good heavy saucepan, you shouldn’t need to stir much once things come to a boil. A good candy thermometer is a must though.