Gourmet and Comfort Food Blog by Two Hot Potatoes

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Southern Fried Chicken

Tuesday January 24th 2012

Not to toot my own horn or anything but – Beep Beep! I just made the best fried chicken EVER last weekend! I mean chicken so good it’ll make you slap your sweet southern grandma from Georgia.

It all started when I received my new issue of Bon Appetit magazine – there’s a beautiful fried chicken drumstick right on the cover, and inside the issue is all about savoring the South. It has been a long time since I’ve made anything fried (getting healthy with the new year and all), but this just sounded too good to pass up.

I deviated from the Bon Ap recipe in a few ways – 1st I brined my bird. I’m a big believer that all dry meats like pork, chicken and turkey can benefit from a good salty brine before cooking. And for this soul food Saturday of course I pulled out my secret weapon- the Pickle Juice Brine. Some like to soak their chicken in buttermilk, but even Bon Ap recommends against this because “the danger of brining in buttermilk is you can never get the skin crispy enough”. My 2nd deviation was that I added a greater amount of seasoning to the flour, so that each crunchy bite was packed with spicy flavor. The Bon Ap recipe also calls for frying in Peanut oil, well I didn’t have any, but like every good southern girl I had some lard in the fridge and vegetable oil to supplement, so I fried my chicken in a blend of the two (which is probably a sin in some grandmothers cookbook, but I just had to use what was on hand). The result was raved about for the rest of the weekend.

Best EVER
Skillet Fried Chicken

2 tablespoons kosher salt

2 teaspoons

1 1/2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed

1 cup buttermilk

1 large egg

1 1/2 – 2 cups dill pickle juice (I prefer Del Dixi)

3 cups all-purpose flour

1 tablespoon cornstarch

(for frying) Per Bon Ap- use Peanut oil, or Per Ang- use equal parts lard & vegetable oil

Place chicken in a medium bowl with enough pickle juice to soak, cover and leave at room temperature for at least one hour.

Place all dry ingredients (flour, spices, and starch) in a large bowl and whisk to combine.

Whisk buttermilk and egg in a medium bowl.

Pour oil into a 10″–12″ cast-iron skillet to a depth of 3/4″. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet to the side.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 4-5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

*******************Important Tips*******************

Work with room temperature chicken. It will fry much more evenly
Don’t crowd the pan, you’ll bring down the oil heat too quickly
It really helps to use a thermometer so you can adjust the heat of the oil accordingly
Resist the urge to double coat in flour. You want the flour to season and the skin to get crispy, not soggy skin underneath thick batter, yuck!
As you pull each cooked piece out of the oil, gently shake it and let it drain off the excess for about 10-20 seconds. You’ll be amazed at just how much oil comes off, and less oil left on the skin makes a crispier bite for you.

Follow these tips and you’ll be in southern fried heaven in now time!

Tender Leek & Potato Soup

Monday January 9th 2012

I received a fabulous cookbook for Christmas this year from the man I love to cook for most. Tender is a stunning guide to growing and cooking vegetables, from British writer Nigel Slater. This heavy book is packed full of recipes and extensive gardening notes, just “A cook & his vegetable patch” he says.

Well the only thing I have left growing in my garden at the moment are some bushy overgrown herbs, and some tiny leeks. My leeks aren’t quite big enough to yield this recipe- but none the less, my mouth began watering when I got to this section of the book.

I was so surprised at how velvety smooth and rich the soup turned out even though the recipe didn’t call for any cream! Having an immersion blender definitely helped get it there, but it would still be just as good if you don’t have that tool. Nigel’s recipe called for the addition of sausage links to be served with the soup, and while his english accent is persuasive, I decided to crisp up some pancetta instead, as well as fry up a few leek leaves for a garnish. The fried leek strips ended up being my favorite part! I kind-of wish I had made more. Another great garnish would be some shredded cheddar cheese and chives.

Leek & Potato Soup (adapted from Tender)

3 large leeks

3-4 medium Russet Potatoes

4 celery stalks

3 tbs butter

6 1/2 cups vegetable stock

Pancetta diced

olive oil for frying

1 tsp fresh thyme

Salt to taste

Slice the tough dark green ends off the leeks and discard. Slice the whites and pale green ends of the leeks down the middle , separate the layers and rinse well to remove any additional grit. Chop the leeks in to 1/4 in rings. Reserve a few short strips off to the side to fry up for a garnish.

In a stock pot or dutch oven melt the butter and add the leeks. Let them cook over low to medium heat for about 15-20 minutes without letting them color, until they are soft enough to crush with your fingers.

Once they have softened, you can add the chopped celery and a bit of salt to taste. While those sweat in the pot, peel and chop your potatoes and add them to the pot as well. Add the thyme, stir and cover with a lid. Let the vegetables sweat and soften for about 5-10 minutes. Then add the stock and bring to a boil. Decrease the heat so that it bubbles lightly and cover partially with a lid. After simmering for about 25 minutes the potatoes should be softened and ready to blend. Using an immersion blender blitz the soup until your desired level of smoothness is achieved.

In a separate skillet saute the pancetta until crisp. Remove the crisp pieces drain on paper towels. Add olive oil to the skillet with the rendered pancetta fat and heat over medium high heat. Toss the remaining raw leek strips in the hot oil and fry until crisp. Drain on paper towels and lightly season with salt.

To plate- ladle the soup in a bowl and garnish with the crispy pancetta and fried leek strips.

Top Five Easy Holiday Dishes

Thursday December 22nd 2011

I am officially engulfed in the holiday spirit.

I have a sadly decorated tree. I am permanently listening to the Holly station on XM. I have cheerfully gone to the mall. Multiple times. I bought a bag full of clothes and gifts for little Pedro and Maria, my Salvation Army Angels. I have officially wrapped all my presents. I’ve been regularly watching Love Actually. And I’ve even admired the Kardashian 3D Christmas card.

But the one thing I haven’t started thinking about is cooking. I always get so wrapped up in the rest of the holiday season that cooking usually becomes an afterthought. I’m not sure why – the holiday season is a season for eating. A lot.

But, if you’re like me, and you’re rushing to the grocery store on Christmas Eve, make sure to check out the dishes below and arm yourself with their ingredients. They’re simple, easy to make, and definite crowd pleasers.

Chai Gingerbread Bars

These bars are super versatile. Eat them for breakfast? Sure. Eat them for dessert with whipped cream on top? Definitely. These stay fresh for days if you keep them in an airtight container. My only recommendation – make two batches.

Spiked Apple Cider

Can you celebrate the holidays without a cocktail? I’m really not sure. And this one is made in the crockpot, so you know it’s legit. You could also make it on the stove, and make your house smell like holiday heaven.

Cannelini Beans with Bacon, Tomato and Sage

I’m not sure about you, but I get tired of the same old side dishes. I know beans is a weird addition to the holiday list, but they have tomatoes & sage, so they’re red and green so technically they’re a perfect addition. This would be a fabulous side dish to a roast beef tenderloin served with some steamed asparagus, salad and bread. Super easy meal for entertaining.

Ginger Molasses Cookies

Ginger and molasses scream the holiday season to me. So why ignore that scream? These cookies are always a kid/grandma/weird cousin pleaser, so make them for a party or make them for yourself!

Thomas Keller’s Roasted Chicken

Anyone who knows me at all will not be surprised by this dish on the list. A roasted chicken is one of the most simple, elegant, comforting meals you can serve. When all else fails, roast a chicken. Serve it with crusty bread and a green salad, and you’re done. And by Christmas, people are usually tired of turkeys so it’s time for the roasted chicken to make a surprise appearance.

So that’s it. The top five hot potato holiday recommendations. We hope everyone has a merry & bright and delicious holiday season.

Hugs,

Sarah & Angela

Braised Short Ribs over Parmesan Polenta

Wednesday December 21st 2011

Why don’t people make more short ribs? I mean, I guess they’re not the healthiest dish, but they’re super cheap, super easy and crazy delicious. It seems like they should be a staple for every menu planner out there. And for some reason, people think they’re a high-end dish. So when you make them, you get extra credit for being all fancy and sh*t.

I love making short ribs since you just prep everything, throw them in a dutch oven and then wait a few hours for fall-off-the-bone heaven to arrive. I’ve made several different recipes over the years, but this Pioneer Woman recipe is killer. If anyone knows how to braise some meat, Pioneer Woman does.

Pioneer Woman’s Braised Short Ribs (slightly adapted)

8 whole Beef Short Ribs
Kosher Salt and Pepper To Taste
4 large slices of bacon, chopped in 1/2 inch pieces
2 Tablespoons Olive Oil
1 whole Medium Onion, Diced
3 whole Carrots, Diced
2 whole Shallots, Peeled And Finely Minced
2 cups Red Wine
2 cups Beef Broth (enough To Almost Cover Ribs)
2 sprigs Thyme
2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Check out my favorite polenta recipe here.

Stuffed Cornish Game Hens

Monday December 19th 2011

I love a cornish game hen. So cute and easy and perfect for entertaining.

I’ve made them several different times, but I’ve never actually attempted stuffing one, like a turkey. But I felt like it would be good practice if I ever get called up to the Thanksgiving big leagues in my family and have to stuff the family turkey. As of right now, I’m still assigned chores like filling water glasses and setting the table. And I sit at the kids table. Sigh.

Anyway, the cornish game hen is good, but the stuffing was excellent. And it’s no surprise that it comes from my old friend Martha Stewart. The queen of holiday meals.

It’s actually a quite simple recipe, especially when you cheat and buy Whole Foods cornbread.

Stuffed Cornish Game Hens

2 Cornish Game Hens (20-24 oz each)
Cornbread, bacon, leek and stuffing (recipe below)

1/2 stick of butter
Salt & Pepper to taste

Stuff each hen with 3/4 cup stuffing and pat the butter on top. Season liberally with salt and pepper.

Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13-in. x 9-in. baking dish. Cover loosely with foil; bake at 375° for 45 minutes.

Bake 15-30 minutes longer or until a meat thermometer reads 180° for hens and 165° for stuffing. Bake the extra stuffing, covered, for 30 minutes. Yield: 2 servings.

Cornbread, Bacon, Leek and Pecan Stuffing

2 cups pecans
2 cornbreads (rounds, squares, or loaves, 8 inches each), coarsely broken into 2-inch pieces (16 cups)
3 tablespoons unsalted butter, cut into small pieces, plus more for dish
8 slices smoked bacon, chopped into 1/2-inch pieces
4 celery stalks, chopped into 1/2-inch pieces
4 leeks (white and pale-green parts only), chopped into 1/2-inch pieces, rinsed well
1 tablespoon plus 1 teaspoon chopped fresh thyme
Coarse salt and freshly ground pepper
2 1/2 cups low-sodium chicken stock
4 large eggs, lightly beaten

Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet. Toast in oven for 7 minutes. Let cool slightly; coarsely chop. Mix together pecans and cornbread in a large bowl.

Butter a 9-by-13-inch baking dish. Cook bacon in a large high-sided skillet over medium-high heat until almost crisp, about 3 minutes. Reduce heat to medium; add celery and leeks. Cook until vegetables are tender, stirring occasionally, about 10 minutes. Stir in thyme and 1 1/4 teaspoons salt; season with pepper. Transfer to a large bowl

Return skillet to medium-high heat, and add stock; bring to a simmer, scraping up brown bits and stirring constantly with a wooden spoon. Add to bowl with bacon-vegetable mixture. Stir in eggs. Gently mix in cornbread mixture. (Do not overmix.) Transfer to baking dish. Dot top with butter. Bake until golden brown, about 35 minutes.

No-Bake Christmas Cookies

Wednesday December 14th 2011

So I got this text from my Mom yesterday and my stomach immediately started grumbling:

Every family has their own nostalgic holiday recipes and this one was always one of my favorites. It’s so quick and easy to make- just crunchy cornflakes and butterscotch chips.

I think it was one of my favorites growing up because it was always the first one my brother and I would devour as we began our Christmas cookie baking. Mom would whip these up really quickly to appease our impatient little hands, and give us a little sugar rush before we began the crafty fun of baking and decorating sugar cookies and gingerbread houses.

While the smell of gingerbread and sugar cookie dough always remind me of Christmas, the flavor of butterscotch and crunch of corn flakes is always what I crave.

No-Bake Butterscotch Cookies

2 Bags of Butterscotch Chips

1 Box of Cornflakes (make sure they’re the original, no sugar added kind)

You really need a double broiler to melt these chips correctly (if you try to just melt them in a pot on the stove you run the risk of the sugar burning or crystallizing- yuck!) No fancy hardware needed- just set a metal mixing bowl atop a pot of simmering water, then pour the chips in and stir until melted.

Once the chips are melted begin pouring in the cornflakes in small batches and toss around to coat. I like to crunch them up quite a bit to get small crunchy flakes in my cookie.

Scoop out your desired cookie size ball and place on wax paper to set and cool.

Enjoy!

November in New York, trip report

Monday December 5th 2011

This fall has been one helluva season for me. After one of the busiest quarters ever my other half recognized our need for some serious R&R and booked us a long weekend away in one of our favorite cities- New York!

This city is just magical this time of year! We seriously could not have had better weather, company, or bites along the way. (With the exception of that stale pretzel I ate after one too many drinks our first night out… It was tough as a tire and tasted like car exhaust, which I guess is just what you get for ordering a pretzel form a street vendor on Columbus Circle.) Other than that minor snafu, everything we dined on was spectacular.

Edible Highlights included:

Carnegie Deli, Matzo Ball Soup- I know, I know- this place is totally touristy and it’s all about the giant sandwiches… But trust me, should you find yourself at this NY staple you have got to try this buttery broth- it’s divine! And diving in to a hot pastrami and rye with a side of pickles and melt in your mouth matzo was the perfect way to kick off our trip!

Elephant & Castle, brunch- I’m always researching blogs, magazines and what-have-you for advice on the next greatest hot spots, but there is still no substitute for a solid word of mouth recommendation from a local. And that is exactly what led us to my new friend’s favorite Elephant & Castle in Greenwich Village. Their menu was an inventive twist on my favorite brunch classics like: Eggs’n Apple Benedict on French Toast (which is exactly what I indulged in) and Tasmanian “At Anchor” Eggs with Cremini Mushrooms and Madeira Cream Sauce. Also the Latte Bowls, which are exactly what you might imagine, a giant latte served in a bowl the size of your head- these were equally amazing and the perfect way to begin our Sunday funday.

Babbo- After hearing Sarah rave on, and on , and on about Babbo for the past few years- I felt like I just couldn’t miss the opportunity to dine at her absolute favorite while I was in town and Mr. Batali did not disappoint. My favorites from the meal- Spaghettini with Lobster, and the Charred Beef Tongue.

Other Trip Highlights:

The Brooklyn Flea- This outdoor market was exactly the taste of eclectic New York that I was craving. There were tons of local artists and collectors out selling their vintage finds and artisan collections. And the best part- I was able to walk away with a few unique gifts for the holidays without breaking the bank.

Chinatown- I could have spent all day exploring the tea shops and street food of Chinatown. Unfortunately we only had about an hour, so we grabbed a quick bite and and snapped a few photos that looked like they could have been from another world.

Central Park- How could you not just love this gem in the city? We stayed right on the corner of the park and made a point to stroll through the garden at least a few times a day. Amber and crimson leaves blanketed all of the walkways. Strolling through was just the perfect way to begin and end each day.

Can’t wait to get back again soon!

Flounder with Rock Shrimp in Saffron Citronette

Thursday November 17th 2011

I’m continuing to pour over the Babbo cookbook I received as a gift this past summer. Some of the recipes are surprisingly simple, yet they always deliver flavorful results. This isn’t one of the surprisingly simple recipes. It’s quite a few steps, but they’re certainly not complicated.

This recipe originally called for skate wings, which I actually LOVE. But they’re tough to find here in Dallas, so I settled for flounder. It was a nice substitute to let the flavors of this dish really sing – especially the sweet clam citronette. Although I’ll confess, I don’t really like clams that much. I think it’s because I adore mussels, and clams always feel like a poor substitute. But if you like clams, keep them in there, because I think they would be a nice addition to the dish.

This is definitely a dinner party dish – it looks impressive, and fish is always a crowd pleaser when you’re not sure who eats what.

Sauteed Flounder and Rock Shrimp in a Saffron Sweet Clam Citronette (Babbo Cookbook)

Serves 4

4 Flounder filets (6-8 ounces each)
Kosher salt and freshly ground black pepper
1 cup Wondra flour
5 tablespoons extra virgin olive oil
6 shallots, finely chopped
1 bunch of arugula
1/2 pound rock shrimp or medium shrimp, peeled and deveined
1/2 pound New Zealand cockles, scrubbed
1 cup saffron cironette
1/2 cup dry white wine
2 tablespoons chopped flat-leaf parsley

1. Season the flounder with salt and pepper and dredge both sides in Wondra. In a 14-16 inch saute pan, heat 3 tablespoons of the olive oil over high heat until just smoking. Add the flounder and cook 4-5 minutes. Turn the fish, add half the shallots, and cook until the fish is golden brown and cooked through, 4-5 minutes more.

2. Once the fish has been cooked, add the remaining 2 tablespoons of olive oil to the pan and the arugula. Season with salt and pepper and toss over high heat for 1 minute to wilt but not cook completely. Divide the arugula among 4 warmed bowls, and place one flounder filet atop each bed of arugula.

3. Meanwhile, in a separate pan with a cover, combine the rock shrimp, cockles, citronette, white wine, and remaining shallots. Cover, bring to a boil, and cook until the shrimp are cooked through and the cockles have opened, about 4 minutes. Season with salt and pepper. Divide the shellfish and broth evenly among the four bowls, pouring the broth over the flounder. Sprinkle with the parsley and serve immediately.

Saffron Citronette
makes 2-1/2 cups

1 cup champagne vinegar
1 teaspoon Spanish saffron threads
1/2 a medium red onion, finely chopped
2 tablespoons dijon mustard
1 tablespoon sugar
zest and juice of one lemon
1 cup extra virgin olive oil
kosher salt and freshly ground black pepper

In a small saucepan, combine the vinegar, saffron threads, and red onion and bring to a boil. Cook over high heat until reduced to one third of the original volume, remove from the heat, and stir in mustard, sugar, and lemon zest and juice. Place the mixture in the bowl of a food processor or blender and, with the motor running, slowly drizzle in the olive oil until the mixture is emulsified. Strain and season with salt and pepper.

Baked Penne with Basil, Sun-dried Tomatoes and Chicken

Thursday November 10th 2011

It’s officially chilly in Dallas. In the mornings anyway, by afternoon we hit summertime temps, but I’m focusing on the little bout of cold I brave during my AM runs. And since it’s actually cold during one small day-part, it’s time to bake up some pastas.

This pasta comes straight from my dear friend Martha Stewart. We’re pretty much besties if you count how much time we spend together via TV and Internet. She never fails when it comes to creamy, bubbly, straight out of the oven pasta indulgences. Her mac and cheese recipe is one of my favorites and an absolute crowd pleaser.

In retrospect, I should have halved this recipe. I was only feeding two people, not ten. This recipe makes a lot of pasta. But, if you’re a trooper like me, you’ll persevere through adversity and finish off the pasta over a week.

Penne with Basil, Sun-dried Tomatoes and Chicken (adapted from Miss Martha)

Martha swears this serves four people, but I’m thinking more like six.

6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (you could also just use store-bought rotisserie chicken)
1/2 cup all-purpose flour (spooned and leveled)
4 garlic cloves, minced
5 cups whole milk
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/2 cup chopped fresh basil
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
Salt & pepper to taste

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add basil and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. Add salt & pepper to taste.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Super Simple Salmon Supper

Monday November 7th 2011

Who doesn’t love a good alliteration? Especially when it’s based on salmon.

Salmon is a weeknight staple in my house. We eat it pretty much every week so coming up with new salmon recipes can be somewhat challenging. Plus, I don’t like complicating salmon with a million other ingredients. It has a nice flavor on it’s own, and I don’t usually want to spend six hours coming up with a sauce for it on a weeknight. Let’s be honest, I don’t really want to spend more than six minutes coming up with a sauce on a weeknight.

And this sauce takes less than a minute. It’s super simple and super satisfying. There I go again with my alliterations.

Honey Mustard Salmon

1 1/2 pound salmon fillet with skin (1 1/4 to 1 1/2 inches thick)
1 garlic clove
3 tablespoons grainy Dijon mustard
2 tablespoons mild honey
1/2 teaspoon cider vinegar
1/2 teaspoon caraway seeds, crushed

Preheat broiler. Line rack of a broiler pan with foil and lightly coat with oil.

Pat salmon dry and put, skin side down, on pan. Season with 1/2 teaspoon salt.

Mince and mash garlic to a paste with a pinch of salt, then stir together with mustard, honey, vinegar, caraway seeds, and 1/4 teaspoon pepper.

Spread mustard mixture evenly on top of salmon, then broil 5 to 6 inches from heat until just cooked through, 12 to 15 minutes.

Transfer salmon to a platter with 2 large spatulas.

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