Countrycrockapples Recipes

COUNTRY CAPTAIN

Country Captain image

The American South has long laid claim to Country Captain, but the dish's origins can be traced back to the British Raj. It's an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste - easy to mash up quickly or buy premade - and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately.

Provided by Ligaya Mishan

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving

Steps:

Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don't have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.

COUNTRY APPLE DESSERT

Country Apple Dessert image

If you like warm, comforting desserts, you''ll go for my apple dessert. Serve it warm topped with vanilla ice cream...it's so good! -Denese Harold, Dorcas, West Virginia

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 package yellow cake mix (regular size)
1/3 cup butter, softened
1 large egg
1 can (21 ounces) apple pie filling
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon whole milk
1/4 teaspoon vanilla extract
Vanilla ice cream

Steps:

In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13-in. x 9-in. baking pan. Top with pie filling. Combine brown sugar and cinnamon; sprinkle over top., Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack for 10 minutes. In a small bowl combine the confectioners' sugar, milk and vanilla. Drizzle over warm cake. Serve with ice cream.

Nutrition Facts : Calories 261 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 0 fiber), Protein 1g protein.

COUNTRY CROCK APPLES

Country Crock Apples image

Make and share this Country Crock Apples recipe from Food.com.

Provided by SmHerndon

Categories Dessert

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 cups peeled and sliced apples
2 tablespoons flour
1/3 cup granulated sugar
1/3 cup raisins
1/4 teaspoon cinnamon
2/3 cup quick cooking or regular rolled oats
3 tablespoons melted butter
3/4 cup brown sugar

Steps:

Put apples in a mixing bowl; toss with the flour and granulated sugar. Stir in raisins, cinnamon, and oats. Pour 1 cup water into crockery. Add apple mixture. Pour melted butter over apples and then sprinkle with brown sugar. Cover and cook on LOW 4 to 6 hours.

Nutrition Facts : Calories 309.2, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 53.8, Carbohydrate 63.8, Fiber 3.3, Sugar 51.1, Protein 2.2

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