• High Holy Days - 02

    From Dave Drum@1:3634/12 to All on Sun Oct 23 15:23:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Shtetl Toast
    Categories: Poultry, Breads, Vegetables, Herbs
    Yield: 4 servings

    1 lb Chicken fat with skin;
    - chopped in 1" pieces
    Salt
    1 sm Yellow onion, thinly sliced
    - lengthwise
    4 sl (9 oz. ea) Jewish corn rye
    - bread; cut 1: thick
    Lemon wedges; for serving

    MMMMM-------------------------GARNISHES------------------------------
    Dill fronds
    Flat-leaf parlsey leaves
    Thin sliced radishes
    Flaky sea salt
    Fresh cracked black pepper

    In a 6 qt. saucepan, combine the chicken fat and skin
    with a pinch of kosher salt and 2 tablespoons water and
    heat over medium-low. Cook the fat, stirring, until it’s
    completely melted and the skin pieces are no longer
    pink, about 30 minutes. Stir in the onion, reduce the
    heat to low, and continue cooking, stirring
    occasionally, until the chicken skin and onions are
    golden brown, about 1 hour and 20 minutes.

    Using a slotted spoon, transfer the fried skin and
    onions to a paper towel-lined baking sheet to drain.
    Reserve 2 tablespoons of the fat in the pan and save the
    remaining for another use.

    Heat a 12" cast iron skillet over medium. Add the fried
    skin and onions, and cook, stirring, until crisp, about
    3 minutes. Transfer to another paper towel-lined baking
    sheet to drain, and return the skillet to medium-high
    heat. Brush both sides of each slice of bread with some
    of the reserved chicken fat and, working in batches, add
    the bread to the skillet and cook, flipping once, until
    golden brown and slightly charred, 3 to 4 minutes.

    Transfer the bread to a serving platter and top with
    crispy skin and onions. Garnish with the dill fronds,
    parsley leaves, radish slices, flaky salt, and pepper,
    and serve with lemon wedges.

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Chopped liver is the rough, down-country cousin of fois gras pate.
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