BRINED FRIED CHICKEN

CHEF JOHN FOLSE’S HERB-BRINED SOUTHERN FRIED CHICKEN

Brining Time: 18–24 Hours

Cooking Time: 1 Hour

Yields: 4 Servings

Brining is a pretreatment in which meat is placed in a flavored saltwater solution known as brine. This produces a moist and well-seasoned protein. Normally, meat loses about 30 percent of its weight during cooking, but if you brine it first, you can reduce the moisture loss to as little as 15 percent. Additionally, brining enhances juiciness and flavor, as the muscle fibers absorb the flavored liquid during the brining process. I recommend brining in two large plastic bags, one inside the other, to hold the chicken and brine when frying for a crowd. You may also wish to place the chicken in an ice chest or cooler covering with the brine. If using this method, chill the brine to approximately 40°F then add 5–6 ice packs to maintain temperature overnight. A ceramic bowl or gallon zipper bags is perfect for one bird. Once the brine is added, seal the bag with a wire tie or zip lock and place in the bottom of a refrigerator, shaking the bag every few hours. Normally, chicken is brined for a minimum of 18 hours and a maximum of 24.

Ingredients for Brine:

1 fryer chicken, cut into 8 pieces

2 bay leaves, crushed

1 tbsp dried thyme leaves

1 tbsp dried basil

2 tsps dried sage

1 gallon cold water

1 cup table salt

¼ cup brown sugar

2 tbsps granulated garlic

2 tbsps granulated onion

1 tbsp black pepper

1 tbsp cayenne pepper

Method for Brine:

Begin brining 1 day prior to cooking. Use a fresh chicken, completely thawed. NOTE: Check label to ensure that bird has not been pre-injected with salt or other flavorings, otherwise it will be over-seasoned. Wash chicken pieces completely. Pour 1 gallon water into a large stockpot. Add all flavoring ingredients and, using a wire whisk, stir 3–5 minutes to dissolve flavors. Place chicken in ceramic bowl or plastic bags and top with brine mixture. Place in brine and refrigerate 18–24 hours. NOTE: If desired, you may cut brine time in half by doubling all ingredients except water. When ready to cook, remove chicken from brine then rinse well under cold running water. Keep moist, bread and deep-fry according to the following directions.

Ingredients for Frying Chicken:

1 gallon vegetable oil for deep-frying

4 eggs

¼ cup milk

4 cups flour

2 tsps sugar

2 tsps salt

2 tsps black pepper

2 tsps granulated garlic

2 tsps granulated onion

chopped fresh parsley, optional

minced garlic, optional

Method for Frying Chicken:

In a large Dutch oven or home-style deep-fryer such as a FryDaddy®, heat vegetable oil to 330°F according to manufacturer’s directions. In a large bowl, add eggs and milk, whisking to combine. Set eggwash aside. In a 10” X 12” aluminum pan, combine flour, sugar, salt, pepper, granulated garlic and granulated onion, blending thoroughly. Dip chicken in eggwash, a few pieces at a time, allowing excess to drip back into the bowl. Working in batches, dip chicken in seasoned flour, coating well and shaking excess flour back into the pan. Return breaded pieces, a few at a time, back into eggwash then repeat into the seasoned flour mixture, turning to coat well. Place chicken, a few pieces at a time, into hot oil and cook until golden brown, 18–20 minutes. Do not overcrowd. Once internal temperature of cooked chicken pieces reaches 170°F–175°F, remove chicken and drain on paper towels. Allow to rest 5–7 minutes prior to serving. Continue until all pieces are done. You may wish to sprinkle fried chicken with a small amount of fresh chopped parsley and minced garlic for extra flavor.

Recipe courtesy of Chef John Folse

CARAMELIZED BLACK PEPPER CHICKEN

CARAMELIZED BLACK PEPPER CHICKEN
Makes 4
2⁄3 cup dark brown sugar (unrefined)
1⁄3 cup fish sauce
1⁄3 cup rice vinegar
1⁄2 cup water
2 teaspoons finely grated garlic
2 teaspoons finely grated ginger
2 teaspoons coarsely ground pepper
1 or 2 fresh Thai chilies (to your taste!), halved
2 tablespoons vegetable oil
2 shallots, thinly sliced
2 pounds organic boneless, skinless chicken breasts, cut into 1⁄2-inch pieces
2 tablespoons coarsely chopped cilantro
Chef's Notes
1. In a small bowl, combine the sugar, fish sauce, vinegar, water, garlic, ginger, pepper, and chilies. Reserve.
2. In a large skillet, heat the oil over medium-high heat and cook the shallots until softened and a bit brown, about 3 minutes.
3. Add the chicken and stir-fry, browning it all over, about a minute.
4. Add the sugar mixture and simmer over high heat until the chicken is totally cooked through, about 6 minutes.
5. Stir in the cilantro and serve.
Adapted from Charles Phan’s Caramelized Black Pepper Chicken published in Food & Wine, December 1998.
  

CHOW CHOW

Chow Chow I

"A way to use all those fresh summer veggies."

Ingredients

12 1/2 pounds green tomatoes, chopped

8 large onions, chopped

10 green bell peppers, chopped

3 teaspoons salt

6 chopped green chile peppers

1 quart distilled white vinegar

1 3/4 cups white sugar

1/2 cup prepared horseradish

1 tablespoon ground cinnamon

1 tablespoon ground allspice

1/4 teaspoon ground cloves

Directions

In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.

Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.

Boil for 15 minutes, or until tender.

Pack tightly in sterilized jars and seal.

PIMENTO CHEESE BISCUITS II

Pimento Cheese Biscuits

Course: Appetizer, Bread Cuisine: American Author: Stacey Little | Southern Bite

Ingredients

2 1/2 cups White Lily® self-rising flour 1/2 teaspoon salt

1 teaspoon sugar

1/2 cup butter

1 cup buttermilk

1 (3-ounce) jar diced pimentos, drained well 

1 1/2 cups shredded sharp cheddar cheese

Instructions

1. Preheat the oven to 475°. In a large bowl combine the self-rising flour, salt, and sugar. Add the butter, and cut it into the flour using a pastry cutter or large fork. The mixture should be crumbly. Stir in the buttermilk, pimentos, and cheese and mix until everything is just combined.

2. Turn the dough out onto a well-floured surface. Knead the dough lightly, being sure to fold the dough in half 3 or 4 times. This helps create flaky layers. Gently roll the dough out to about 3/4- inch thick. Use a biscuit cutter to cut the biscuits by pressing the cutter straight down. Do not twist the cutter. Transfer the biscuits to a baking pan. Bake the biscuits for 14 to 16 minutes or until just golden brown.

PIMENTO CHEESE BISCUITS

How does a Southerner make a buttermilk biscuit even better – he adds pimento cheese to it, of course.   Y’all, seriously.  These biscuits are crazy delicious and super easy.

I know a lot of people are intimidated by making homemade biscuits, but it really can be super simple.  It just takes the right recipes, some decent, tools, and a little confidence.  Here are some of my favorite tips for perfect biscuits:

1 Don’t overwork the dough.  Get it all blended in well, but don’t over mix it.  You’re going to knead it some and that will help getting everything together.

2 Folding the dough over on itself creates layers.  In my recipe, I call for you to fold the dough over on itself 3 or 4 times.  This helps to create the flaky layers everyone loves.

3 Use a biscuit cutter.  You need something with a sharp edge that will cut the dough and not just seal the edges together.  Avoid using a drinking glass if possible.  The thin, sharper edges of a biscuit cutter just work better.

4 Don’t twist the biscuit cutter.  Twisting the cutter will work to seal the edges of the biscuit and keep it from rising.  Use a quick up and down motion without twist the cutter.

5 Use the right flour.  I know it’s not available everywhere, but where you can find it, definitely use White Lily flour.  The soft winter wheat that the folks at White Lily use to make their flour is like no other.  It gives biscuits their tender texture and great rise!

If you like biscuits with crunchy edges (like I do), give the biscuits some room and space them out on the baking sheet.  If you prefer taller biscuits with tender edges, you can place them on the baking sheet where their edges are just touching.

These biscuit are pretty versatile, too.  They are the perfect complement to supper.  It’s also great to use a smaller biscuit cutter and serve them as tea-sized biscuits for a party or shower.

Chef John Fleer’s Pimento Cheese Hush Puppies

20 Hush Puppies

With homemade pimento cheese and a tangy comeback sauce for dipping, these are sure to impress.

INGREDIENTS

• HUSH PUPPY BASE

◦ 2 scallions, finely minced

◦ 1 cup all-purpose flour

◦ 1 cup fine cornmeal

◦ ½ tsp. baking soda

◦ 1 tsp. baking powder

◦ 2 tsp. kosher salt

◦ 2 tbsp. honey

◦ ½ cup buttermilk

◦ 1 egg

• PIMENTO CHEESE

◦ 1 tsp. chopped garlic

◦ ½ cup Duke’s Mayonnaise

◦ 2 tbsp. dill pickle juice

◦ 2 tsp. Dijon mustard

◦ 1 tsp. Crystal hot sauce

◦ 1 tsp. kosher salt

◦ ½ tsp. cracked black pepper

◦ 1 lb. grated cheddar cheese

◦ 4 oz. pimento, chopped

• COMEBACK SAUCE

◦ 1 cup Duke's Mayonnaise

◦ ¼ cup canola oil

◦ ¼ cup sambal (garlic-chili sauce)

◦ ¼ cup ketchup

◦ 1 tbsp. Worcestershire sauce

◦ 2 tsp. Dijon mustard

◦ ¾ tsp. fresh black pepper

◦ 1 tbsp. Crystal hot sauce

◦ 1 tsp. smoked paprika

◦ 1 small Vidalia onion, finely grated, with juice

◦ 1 clove garlic, minced

PREPARATION

For Hush Puppy Base: In a large bowl, combine dry ingredients. In a smaller bowl, combine honey, buttermilk and egg, then stir into dry mix until fully incorporated.

For Pimento Cheese: Combine the garlic, Duke’s Mayonnaise, pickle juice, mustard, hot sauce, salt, and pepper in a large bowl to make a paste. Fold in cheese and pimento until fully incorporated.

For the Comeback Sauce: Puree all ingredients in a food processor until smooth.

For the Hush Puppy Assembly and Preparation: Pour 3 inches of canola oil into a deep skillet (or enough to cover the hush puppies as they fry). Heat to 350ºF. In a large bowl, mix pimento cheese into hush puppy base using a whisk. The mixture should be scoopable and hold its shape. If the batter is too thick, stir in a little buttermilk. If it’s too thin, add cornmeal to thicken. Drop mixture by tablespoons into the hot oil and fry until golden brown and crisp on the outside, 2 to 3 minutes. Serve warm with comeback sauce.

CHILI

Chili

INGREDIENTS

21⁄2 pounds beef chuck roast or venison loin with silverskin removed, cut into

   cubes

Kosher salt and freshly ground black pepper

1⁄4 cup all-purpose flour

3 tbsp. canola oil

3 tbsp. unsalted butter

1 large red onion, diced

4 garlic cloves, minced

1 tbsp. chili powder

11⁄2 tsp. ground cumin

1 tsp. ground allspice

1 cinnamon stick

12 oz. dark beer, such as Lazy Magnolia Southern Pecan Nut Brown Ale

2 (12-ounce) cans Ro*Tel diced tomatoes with green chiles, drained

2 cups beef stock

3 tbsp. dark brown sugar

1 canned chipotle chile in adobo sauce, minced

2 tsp. dried oregano

1⁄3 cup chopped fresh cilantro

Garnishes: Tortilla chips, sour cream, fresh cilantro leaves, grated sharp cheddar cheese, chopped scallions, jalapeños, lime wedges

PREPARATION

Toss the beef or venison in a bowl with a generous sprinkling of salt and pepper. Put the flour in a wide shallow bowl and add half of the meat, tossing to coat.

Place a Dutch oven over medium-high heat and add 1 tbsp. of the oil and 1

tbsp. of the butter. Put the floured meat in the pot and cook for 2 minutes per side to develop a rich brown crust. (Be careful not to overcrowd the pot or you will steam the meat; work in batches if necessary.) With a slotted spoon, remove the meat to a plate and set aside. Repeat with the remaining meat.

If using an instant pot, turn to sauté mode with high heat and brown the meat in the pot. A 6-qt. Instant Pot has a smaller cooking surface than many large Dutch ovens, so this may require more batches.

Reduce the heat on the stovetop to medium and add the remaining oil and butter. For an Instant Pot, lower sauté to medium or normal. Add the onion and sauté for 5 minutes, or until softened, stirring occasionally. Add the garlic, chili powder, cumin, allspice, and cinnamon stick. Sauté for 1 minute.

Add the beer and deglaze the pot, scraping up any browned bits from the bottom.

Return the meat to the pot and add the tomatoes, stock, brown sugar, chipotle, and oregano. Cover and simmer over low heat for at least 1 1⁄2 hours.

For an Instant Pot, secure the lid and cook under high pressure for 30 minutes. When complete, let pressure release naturally for 10 minutes, then manually release until you can safely open the lid.

Stir in the cilantro.

To serve, arrange garnishes on the table. Ladle chili into serving bowls and let each person top the chili to their liking.

Recipe adapted from The Southerner’s Cookbook

BEER BREAD PBR

Beer Bread-PBR

The PBR flavor comes through in the cupcakes just enough for you to know it is there, but not quite enough to make you feel like you are eating beer.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 10 cupcakes

Ingredients

•
1 cup PBR

•
1 teaspoon apple cider vinegar

•
3/4 cup light brown sugar

•
1/3 cup canola oil

•
1 1/3 cups all-purpose flour

•
3/4 teaspoon baking soda

•
1/2 teaspoon baking powder

•

Instructions

• Preheat oven to 350 F.

• In a medium-sized bowl, whisk together PBR, apple cider vinegar, sugar and oil until slightly frothy.

• Mix in the flour, baking soda, and baking powder until just combined.

• Bake for 20 minutes or until cupcakes bounce back when lightly touched.

• When cool, frost with vegan buttercream.

OR DO AS A LOAF

GREEN TOMATO CURRY

Green Tomato Curry with Potatoes and Garlic from Raghavan Iyer's 660 Curriesis incredibly simple and perfect for any unwanted green tomatoes. The browning of the garlic at the beginning may sound a little extreme, but as long as it doesn't burn, you'll be left with this gorgeous aroma that will deepen the flavor of each bite. It's all balanced by the green tomatoes, which help lend the dish some much needed acidity.

YIELD: 2

Ingredients

• 2 tablespoons canola oil
• 4 garlic cloves, chopped
• 8 ounces russet potatoes, peeled, and chopped into 1/2-inch cubes
• 8 ounces green tomatoes, cores removed, sliced into 1-inch segments
• 2 teaspoons garam masala
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground turmeric
• 2 tablespoons cilantro, finely chopped

Directions

Pour the oil into a large skillet set over medium-high heat. Add the garlic and cook until it is reddish brown, about a minute or so. Stir often. Make sure it doesn't burn. If it does, then start over.

Add the potatoes, tomatoes, garam masala, salt and turmeric. Turn heat down to medium. Stir occasionally, and cook for about 10 minutes.

Pour in a cup of water. Scrap the pan with a wooden spoon, dislodging any browned bits. When the mixture comes to a boil, cover the skillet, reduce heat to medium low and simmer for 12 to 15 minutes, or until the potatoes and tomatoes are tender. Stir every few minutes or so.

You want the final sauce to be kind of thick, so mash up a few of the potatoes and tomatoes with the wooden spoon. Turn off the heat, stir in the cilantro, and serve.

WILD RICE CASSEROLE with MUSHROOMS

Wild Rice Casserole with Mushrooms

INGREDIENTS

1 cup wild rice, ; cooked according to package directions

3 tablespoons unsalted butter

4 tablespoons onion ; minced

2 tablespoons green pepper ; minced

8 ounces white mushrooms ; trimmed and sliced

1 can condensed cream of mushroom soup

1 cup heavy cream

1/4 teaspoon dried basil

1/4 teaspoon dried tarragon

1/2 teaspoon curry powder

Coarse salt ; to taste

Coarse pepper ; to taste

INSTRUCTIONS

Preheat oven to 350F.

In a heavy-bottomed ovenproof pot over moderate heat, melt butter until foamy and saute onion, pepper, and mushrooms until softened and aromatic, about 8 to 10 minutes. Stir in soup, cream, and spices. Add cooked rice, stirring to combine, and transfer to preheated oven. Bake until soup and cream are absorbed and the rice thickens, and 40 to 50 minutes. Season with salt and pepper.

BOURBON BALLS

Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together. Buy an 11-ounce box and remove two dozen wafers to save for another use, like Banana Pudding 

YIELD48, 

INGREDIENTS

• 2 cups crushed vanilla wafers (about 8 ounces)
• 1 cup finely chopped toasted pecans
• 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 teaspoon ground cinnamon
• 1/3 cup bourbon

Optional coatings:

• Finely ground vanilla wafers
• Finely chopped pecans or other nuts
• Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

PREPARATION

• Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
• In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
• Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.