Tuesday, November 6, 2007
"Call it an exceptional vocational program and call it Somerville High School's best kept secret. Both can be used to describe the student-run Ray Izzo Highland Restaurant (81 Highland Ave.), which was started 24 years ago as part of the culinary arts division for the Center for Career and Technical Education at SHS.
In the classroom, students are taught various cooking methods and baking. Then, they apply their skills to the restaurant under teacher supervision.
"People have no idea how wonderful these kids cook," culinary arts teacher Sandy Zenga says."
For the rest of the article check out this link...http://www.bostonnow.com/news/local/2007/11/02/finding-a-recipe-for-success.
Scramble three eggs in a bowl until they are evenly blended.
Place the breadcrumbs on a plate and add spices to the breadcrumbs. Mix the two together. I did not have any spices of my own in my apartment, so I used my roommate's Indian spices. This is pretty unusual for fried chicken and I suggest you use garlic powder or other more traditional mixed spices to add to the breadcrumbs. My Gramma actually does not add any spices at all and just relies on the breadcrumbs, but I think the extra flavor gives the dish a bit more of a kick. The choice is up to you.
Next lightly coat the chicken in salt and pepper and then slice up the chicken into small chunks. I prefer to slice it up because it is easier to cook the chicken evenly this way but, if you want one big piece of fried chicken then use a meat tenderizer to even out the thickness of the chicken. If you do not have a meat tenderizer then the back of a frying pan will work just as well. It's a little bit crude but it gets the job done as my Gramma once told me.
Then follow these three steps for each piece of chicken.
1. Dip each chicken piece in flour, evenly coating the chicken on all sides.
3. Finally, roll the chicken in the breadcrumbs, evenly coating it.
Cook the chicken thoroughly by continually flipping over the pieces so they do not burn. The breadcrumbs should be a rich brown color when the chicken is ready to be removed from the pan. To double check that the chicken has cooked through completely poke a few pieces with a fork or cut a piece or two in half in the frying pan to check for pink spots. If the fork goes through the chicken smoothly it is cooked, if it does not give it another few minutes to cook.
Lay the cooked pieces on a plate with paper towels on top of the plate to sap off the extra olive oil from the chicken. Wait a few minutes for the chicken to cool.
Put the fried chicken on a plate and add ketchup and you're done! Enjoy!
Sunday, November 4, 2007