Tortilla Espanola

INGREDIENTS

• 1 ¼ pounds onions, diced
• 1 large green bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 2 ½ pounds russet potatoes
•  Kosher salt, to taste
• 4 cups extra-virgin olive oil
• 10 large eggs

PREPARATION

1. Place the onions, pepper and garlic in a large bowl. Peel the potatoes, quarter them lengthwise, and slice those crosswise into 1/8th inch tiles. (A mandoline is great for this.) Add them to the onion mixture and season with 2 teaspoons kosher salt.
2. Heat the oil over high heat in a 12-inch, deep-sided skillet (preferably nonstick or well-seasoned cast iron). Drop 1 potato tile into the oil as it heats; when it floats and then begins to fry vigorously, carefully add all the potato-onion mixture and stir gently.
3. Cook the potatoes at a vigorous simmer, stirring occasionally so they don’t brown toomuch on the bottom, until they are very soft but not quite losing their shape, 20 to 25 minutes. Drain the potatoes through a colander and let them cool until warm.
4. Beat the eggs in a large bowl. Taste the potatoes for salt and season the eggs with salt accordingly. Stir the potatoes into the eggs.
5. Place the skillet over medium high heat. When it is very hot, pour in the potato mixture, spread evenly and turn heat to medium. Using a spatula, gently pull the edges of the tortilla towards the center to release them from the pan and let any liquid egg run out the sides.
6. After 4 minutes, cover the pan with the bottom of an oiled baking sheet. Using towels or oven mitts, carefully flip the pan onto the sheet, place the pan back over the heat, then slide the inverted tortilla back into the pan. Cook, without stirring, for 3 minutes. Both sides of the tortilla should be golden brown.
7. Insert a long skewer into the side of the tortilla to see how wet it is inside. Some prefer the inside a little moist, some fully cooked. You can continue to cook it, flipping the tortilla as described once a minute, until it’s done to your liking. Serve warm or at room temperature.

Manchurian Chicken

INGREDIENTS

• 1 ½ pounds boneless chicken, preferably dark meat, in 1/2- to 1-inch chunks
• ½ cup flour, more as needed
• 4 tablespoons neutral oil, like corn or canola
•  Salt and pepper
• 2 tablespoons slivered garlic
• ¼ teaspoon cayenne pepper, or to taste
• 1 cup ketchup

PREPARATION

1. Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
2. When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
3. Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

Cajun Spice Mix

Uncle Bubba's Cajun Spice Mix

    Ingredient              Amount 

Paprika 3 Tablespoons
Black Pepper 1 Tablespoon
Chili Powder 1 Tablespoon
Dried Oregano 1 Tablespoon
Garlic Powder 1 Tablespoon
Ground Cumin 1 Tablespoon
Dried Basil 2 ½ Teaspoons
Onion Powder 2 ½ Teaspoons
Cayenne Pepper 2 Teaspoons
Celery Seed 2 Teaspoons
Bay Leaf 2 Leaves
Dried Thyme 1 ½ Teaspoons
White Pepper 1 ½ Teaspoons
Mustard Powder ¼ Teaspoon
Ground Clove 1/8 Teaspoon
Ground Coffee 1/8 Teaspoon

Place all ingredients into spice grinder; blend well.