Burgers Pizza Pasta and ???

Friday, October 25, 2019

Rolling Stones Love McRIB Keef

The ROLLING STONES & The McRIB

"Watch The VIDEO"

KEITH RICHARDS The ROLLING STONES & The McRIB

Keith Richards, Ron Wood, and Charlie Watts talk about the McRIB, how much they all love it, and how they were worried whether it would ever come back or not, as well as if their band The ROLLING STONES would ever tour again or not. They were quite worried as they love ordering tons of McRib Sndwiches for themselves and their crew wherever they are and when they're on the road doing concerts in various cities around the World, whether they're in New York, New Jersey, Philadelfia, Baltimore, Chicago, Boston, Sydney, Milan, Rio, or whereever, The Boys want their McRibs. Only problem, they never know wehn they can get them, so Keith Richards did some leg-work and came up with a solution. Keef found a recipe on how to make and re-create that awesome sandwich that the band just can't get enough of, the McDonalds McRIB Sandwich. Keff says, "the recipe is in The Badass Cookbook, and it's absolutley Badass. Problem solved.

Keith like to make McRibs at home for himself, his wife Patty and the kids, but he's not going to make them on the road for the band and their large crew, so the Rolling Stones have hired Chef Daniel Zwicke to tour with them and make McRibs, Chili, Buritos, Tacos, and other items the Rolling Stones like to eat when they're all on tour. Wow, Keith, what a brilliant idea.

So there you have it folks, the Rolling Stones fix on that now age-old-problem of the usual unavailability of McDonalds beloved McRib Sandwich. Make them at home. The recipe in the Badass Cookbook, by Daniel Zwicke, and is available in paperback and Kindle on Amazon.com

BASTA !

KEEF COOKS

RECIPES from The BADASS COOKBOOK

COOK LIKE KEITH RICHARDS

RECIPES in The BADASS COOKBOOK

Sunday, November 26, 2017

Kentucky Fried Chicken Secret Recipe

A BUCKET of CHICKEN

COLONEL SANDERS SECRET FRIED CHICKEN RECIPE

SECRET 11 HERBS & SPICES

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup Buttermilk

1 Egg, beaten

1 Chicken, cut up, the breast pieces cut in half for more even frying

Canola oil

1) Mix the flour in a bowl with all the herbs and spices; set aside.

2) Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.

3) Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4) Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. (Use a deep-frying thermometer to check the temperature.) When temperature is reached, lower the heat to medium to maintain it at 350. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.