So this is my first personal post in a long time. Just don't have the time anymore juggling between school and work. Anyways made some time today to make coxinhas for the very first time. I've only ever had them once before and fell in love.
For those of you who don't know what a coxinha is, it is basically a chicken ball but you can make it with beef and cheese and get young, wild, and free with it just like Wiz and Snoop Lion.
I started off by adding minced garlic, cayenne pepper, black pepper, salt, thyme, cumin and a tad bit of chili flakes in a bowl and then added in my ground up chicken. I then got my breading station ready so one with flour, one with egg, and the other with panko mixed with a bit of salt and pepper.
For those of you who don't know what a coxinha is, it is basically a chicken ball but you can make it with beef and cheese and get young, wild, and free with it just like Wiz and Snoop Lion.
I started off by adding minced garlic, cayenne pepper, black pepper, salt, thyme, cumin and a tad bit of chili flakes in a bowl and then added in my ground up chicken. I then got my breading station ready so one with flour, one with egg, and the other with panko mixed with a bit of salt and pepper.
I rolled the mixture into balls then pushed a little hole in the middle and stuffed it with cheese. I would have liked to use another type of cheese but I only had St Jorge cheese, you know the one I'm talking about, the one all us Portuguese people eat. Yeah I hope that's the name of the cheese. I then tossed them in flour then tossed them from hand to hand to dust off the excess flour then rolled it in the egg then in the panko breading and then placed them on a plate lined with parchment paper which I put in the fridge for about 20-30 minutes to let it set.
After a few games of FIFA, and yes I did win, I came back to my coxinhas and got the deep fryer going. It was set at 375F and I cooked them for about 5 minutes, but then I took them out and cut the biggest one in half and it was still pink, so I cooked it for another 4 minutes and then they were cooked fully but the color was a bit dark for my taste. I would have liked a golden brown, instead a got a darker brown but now I know for the next time I make them to use less per portion.
I made a Marie Rose sauce to dip them in and garnished the plate with a bit of freshly chopped parsley and a lemon wedge because why not?
I made a Marie Rose sauce to dip them in and garnished the plate with a bit of freshly chopped parsley and a lemon wedge because why not?
It's been a short blog post, but I feel like I needed to post something and start getting into this again. Anyways, that is all she wrote and when I say she I mean me. Stay in school and stay out of the juice.