ARABELLAS FRIED CHICKEN RECIPE

Ingredients

• 2 (2 to 3 pound) whole chickens, cut into pieces
• 3 cups all-purpose flour
• 5 tablespoons seasoned salt
• 3 tablespoons garlic powder
• salt and pepper to taste
• 4 eggs, beaten
• 1 quart vegetable oil for frying

Directions

1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.

   
   
2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

LOBSTER WITH STUFFED CRAB RECIPE

LOBSTER WITH STUFFED CRAB RECIPE

Ingredients

• 4 (6 ounce) shelled raw lobster tails
• 1 tablespoon butter
• 1 tablespoon minced celery
• 1 green onion, minced
• 1 1/2 teaspoons all-purpose flour
• 1/8 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/3 cup cold milk
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 tablespoons dry bread crumbs

Directions

1. Preheat grill for medium heat.
2. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
3. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
4. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

SAUSAGE RECIPE

SAUSAGE RECIPE

Ingredients

• 1 (12 ounce) package maple flavored sausage
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• salt and pepper to taste

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.

WELCOME CHEF ARABELLA

I was in the kitchen last week, preparing for the dishes that I will be cooking. I was so busy because there were plenty of customers, my 1 year and 9 months daughter Reese Arabella, was also in the kitchen playing with her toys. When I am in the kitchen, I make sure that Reese Arabella is also in the kitchen so that she will be aware of the things that I am doing.

I was very busy when my daughter came to me and said to me the word "help". I never thought that in her age right now, she will be doing the things she did. She handed me almost all the vegetables, one by one. I was amazed on what I saw of her. I instructed her bring it to me and she delivered it without any problem. She was also happy to see how the muffins were baked. Now, I see that our famil;y business will have a second generation. Welcome Chef Reese Arabella to the cooking world.

HOLY WEEK MEALS

The holy week was a a great week for me. I was able to rest and contimplate on new mrecipes that I will be adding to my current menu in the restaurant. I was also busy looking for new ingredient suppliers in the internet. I was looking for new spices in Spain because they have the most complete line of condiments that I can use to add more flavor to all the dishes that I am preparing in the restaurant.

Since it is a holy week. We Christian have a tradition of fasting for the week, so I made a dish that would be fittted for the lenten season. I cooked arrozcalso with chicken. This dish has been a tradition every holy week and I am just keeping the light of tradition going by still cooking this dish.