Editor’s Note: In case you are scrambling around today for a couple of final recipes, Liberty Nation has you covered. Here is our selection of political recipes sure to cause the lefties at your table to leave early. Just what you wanted!
No More Turkeys – Lemon Chicken
2020 has been a year full of turkeys – your Thanksgiving meal need not have another! You can cook this lemon chicken for a win.
Was the election stolen? This recipe was. The original is served at Rao’s; the storied East Harlem haunt of the rich and infamous. Are you one of the many who only eat Turkey once a year, for convention’s sake? 2020 seems like a great year to cast aside the dry bird and get with delicious. I serve mine over rice.
Ingredients: 1 Chicken, cut into pieces; 4 teaspoons of flour; 4 lemons; fresh parsley; fresh oregano; chicken broth; butter; vegetable or peanut oil; 1 clove pressed garlic & a minced shallot.
The great chefs seem to agree that brining a bird brings out the best in it, so who am I to argue. Daniel Boulud says to brine with salt, sugar, and honey “I put about 3/4 of a cup of salt, plus half a cup each of sugar and honey, into a gallon of water, brought it to a boil, then let it cool down to room temperature.
Put your chicken in the brine when cool and leave it a good while – 12 hours at least. When you take, it put, pat the pieces dry. If you are way ahead of things, you can let them air dry in the refrigerator for a few hours first – that dry air will do a great job on the skin, allowing it to crisp rather than steam when it hits the heat.
Brown the chicken parts in the oil, skin side down, in an oven-safe pan over medium-high heat for 10 minutes. Reserve the breasts and brown the other side of the thighs for about 4 minutes. Reserve chicken and liquid separately.
Now add the butter and garlic and shallot for less than a minute, and then the flour. You are making a roux, and this only takes about a minute of stirring when the butter is added.
Add ¼ cup of lemon juice and chicken broth, and simmer and reduce for a few minutes. Remove from heat, stir in the zest from 3 of the lemons, and put the chicken back in the pan, skin side up, into a pre-heated 475-degree oven for 10 minutes.
Take the chicken out of the pan, and let it rest, covered with foil for at least 5 minutes. Then add the chopped herbs and the zest of 1 lemon to the liquid, combine and deglaze the pan. Place chicken over rice on a platter and pour the sauce over and serve. Have you supported Donald Trump in the 2020 election? You already have what it takes to stand up to convention. Don’t let them make you suffer another mouthful of dry turkey!
Wine Pairing: It’s Thanksgiving; even if your just home alone, go for the bubbly. I intend on popping a Trump Rose – maybe you can pour from a sideboard if you have woke folks at your celebration. Bon Appetite!
From the kitchen of Scott D. Cosenza.
Pelosi Peach Cobbler(s)
Recipe for Pelosi Peach Cobbler(s)
- Five fresh peaches
- ¾ cup of granulated sugar
- ¼ tsp of salt
- a large can of peaches
For the batter:
- 6 tablespoons of butter
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 2 teaspoons of baking powder
- ¼ tsp of salt
- ¾ cup of milk
- A pinch of ground cinnamon
Preheat the oven to 350 degrees. This is considerably hotter than the dryer at a hair salon, so you MUST wear a mask when doing this (unless your name is Pelosi…or Newsom…or Cuomo, of course).
There essentially are two ways to make this dish:
Option A: The “real” way
One is with fresh peaches that you blanch for 30 seconds, peel, and then cook for a few minutes with the ¾ cup of granulated sugar and the ¼ tsp of salt until they are soft and sweet. After all, this is the true outcome that we look for from those Georgia peaches.
Option B: The “quick cheat” way
The second way is simply to cheat – with peaches that are as canned as Pelosi’s slogans. That way, you get the result you want with little genuine effort (like Joe Biden’s campaigning efforts).
Whichever way you choose to go, you know that those who blindly love you will lap it up.
Getting In The Mix
Once you have determined which peaches to use, set them aside, and melt the butter in the pan. Then mix together the flour, baking powder, sugar, and salt. Stir in the milk and then pour this mixture into the pan, smoothing it into the melted butter into an even layer.
Then spoon over the peaches and juice over the batter mixture and sprinkle with cinnamon. If using the “quick cheat” method, we recommend that you also add heaped teaspoonfuls of “Zuckerburg’s special info warfare spice mixture” to make sure that this goes down a treat with everyone.
Then cook (along with the books and ballots) for about 40 minutes. Serve warm.
This traditional dish is an American seasonal favorite, typically known as “Peach Cobbler.”
However, when using the “quick cheat” method developed by Nancy, it is better known as “Pelosi Peach Cobblers!” (as in the British slang phrase: “a load of Cobblers.”)
And this holiday season, there certainly will be a load of it!
From the kitchen of Nathalie deWolf
Admit it. Some of you will be hosting a political brouhaha at the dinner table on Thursday, only exacerbated by the disinhibiting brews served at the hors-d’oeuvre table. The bad blood between Trumpers and anti-Trumpers seems to have been on high heat since the election and threatens to boil over at any minute. Just like this oxymoronic recipe: A marriage of sweet and tart, mirroring the Rorschach test of the Trump presidency.
What one taster senses as sugary will strike another as too bitter to swallow… Just like Uncle gloats over the actions of the loudmouth from Queens while Auntie clutches her pearls at his boorish behavior.
This recipe can be made one to three days in advance, to give the flavors time to seep throughout. If you like the tart sharp taste of cranberries that contrasts with the carb overload, as I do, cut back on the sugar. I use only 1 cup per 12-ounce bag. Also, watch the berries as they cook and remove from the heat just as you hear popping sounds. No slimy stuff here; just enjoy the bite of the berry. Each 12-ounce bag yields 2 ½ cups, and each serving is about ¼ cup. You might want to secure the cloves, allspice, and cinnamon in a sachet.
- 1 1/2 cups sugar (less if you like tart)
- 3/4 cup water
- 2 cinnamon sticks
- 3 cloves
- 3 allspice berries
- 1 bag fresh cranberries
- Grated zest of 1 orange
Bring sugar, water, cloves, allspice, and cinnamon sticks to boil in a saucepan. Cook about 3 minutes, stirring, until syrup is clear. Add cranberries and cook until they begin to pop; about 5 minutes. Remove from heat, add grated orange zest, and cool. Refrigerate 1 to 3 days. Remove cloves, allspice, and cinnamon sticks before serving.
From the kitchen of Editor Constance Pollack