Cajun Fried Chicken...

This is a Spicy Recipe for a change from the usual Southern Favorite.  And this recipe is great for preparing Party Wings.

• 4 lbs. chicken parts (I use thighs and drums)

Marinade/Brine Soak:

• 1 qt. water
• 2 tbls. salt
• 1/4 c. sugar
• 3 tbls. worcheshire sauce
• 3 tbls. tabasco
• 1 tbls.garlic powder

Whisk together, add chicken being sure all pieces are coated. Cover and marinate in fridge for 3 hours (you may marinate from 1-8 hours---any longer and chick will be too salty).

Spice Mixture for Dredge:

• 1 tbls. black pepper
• 2 tsp. cayenne
• 1 tsp. white pepper
• 1 tbls. garlic powder
• 2 tsp. onion powder
• 1 tsp. celery salt
• 1 tbl. dried oregano

Whisk together in medium bowl and remove 3 tbls.  Add 2 c. flour to remaining mixture in bowl and whick together.

Heat 3 qts. peanut oil to 350° in large dutch oven or deep fryer.

Remove chicken from fridge and drain.  Sprinkle 2 tbls. of reserved spices over chicken and coat.  Dredge and let site for five minutes.  Redredge and add to oil for cooking (in two batches).  Remove to platter and sprinkle with remaining seasoning mix.

Oh Tweedle Dee, I got a couple Notes on this Recipe...

Note 1: Although I prefer to deep fry in peanut oil, you may cook the chicken using pan frying method.  The wonderful flavor is the main reason for using the recipe.

Note 2: Time Saver. If you've made a batch of my Creole Seasoning, you may wish to use that instead of the Spice Mix in this recipe.

Note 3: Do not substitute fresh for powdered and dried ingredients as it will not give you the flavor you'll want.

Rustic Dinner Rolls...

These are excellent and can be used with a variety

of menus.  Can be a bit tricky and time-intensive; but don't be intimidated!  Your guest will love them. 

Prep your Kitchenaid with Dough Hook.
In bowl:

• 12 1/2 oz water
• 1 1/2 tsp instant yeast
• 2 tsp honey

Whisk together

• 16 1/2 oz bread flour
• 1/4 c. wheat flour

Mix on low speed until melded (3 min.) Cover with celo and set aside to rise 30 min. Add 1 1/2 tsp. salt and mix on "2" Setting for about 5 min., until well melded.
Grease a medium bowl and spatula, transfer from mixer bowl.
Leave at room temp for 1 hour to rise. Fold dough and allow to sit 30 min, repeat once. Should have about doubled in size. (total Rising Time: 2 hrs.)
Remove from bowl onto floured kneading area (you'll know why you sprayed the bowl).  Handling gingerly, cut the dough in half and gently stretch each to about 16" long. Cut into 8 pieces.
Spray two cake pans. Flour hands and gently ball each of the 16 roll portions and put into cake pans (8 each). Cover w/ celo and let sit for 30 min.
Preheat ove to 500°.
Remove celo and spritz rolls with water. Bake for 10 min.
Turn oven down to 400° and remove rolls.
[read Note:] Transfer the rolls to an ungreased baking sheet (go ahead, dump 'em) and pull apart to expose sides (you may let them cool slightly before doing this).
Bake, right-side up, for an additional 10-15 minutes (rotating pan after 7).
Serve Hot or let cool for an hour.

Note: If you wish to serve Hot with meal, you may wait up to and hour for the final baking.

Rosemary/Garlic Roast Chicken...

The Wonderful Flavor belies he ease of preparation.

 

• 1- 3 1/2 lb. chicken, halved

Marinade:

• 1 1/2 c. olive oil
• 8 garlic cloves, flattened
• 1/2 c. fresh parsley, minced

Place chicken in shallow roasting pan and coat with marinade. Refrigerate 24-36 hours.

Now we're ready to cook:

Remove chick, reserving 1/3 c. marinade and add the following to it.

• 3 tbsp. fresh rosemary, chopped
• 2 1/2 tbsp. fresh thyme, chopped
• 6 garlic cloves, pressed 
• sea salt and black pepper, coarsely ground (to taste)

Dip chicken halves in marinade and place, skin side up, in shallow roasting pan. Pour remaining marinade mixture over chick. Bake in preheated 450° oven until cooked through (50 min.).  Transfer to plates or platter.

I serve chick with cherry tomatoes, sauteed in white wine, alongside french green beans.
(The Marinade is excellent for use with other meats and poultry.)

For Tea Time or Refreshing Iced, Try These...

     Of course, we here in The South are great Iced Tea lovers.  It's so much a Summertime Staple, no hostess is left wanting for a picher of it in the fridge.  I "dicovered" the Joys of a Good Hot Tea in the 70's and love to have friends over for Mid-Day Teatimes.

     Different teas have characteristics which make them perfect for each application.  I have, long ago, left the Madding Crowd picking up a box Lipton to quench my thrist or enjoy with friends. 

Through my "trial and error", I now depend on two brands for my tea: Tazo and Twinings.

 

Tazo brews up as well for Hot as...

...Twinings does for Iced.

Try them and do your own taste tests (you can find variety boxes to try), but stay away from the Liptons.  Well...Lipton's fine for the Chruch Social...  

Tomato Pesto Pasta...

This is a quick and easy side for Grilled or Baked Chicken or Seafood.

 Ingredients:

• 1 lb.  Pasta
• 2/3 c.  pinenuts or blanched almonds
• 2 1/2 c.  cherry tomatoes
• 1/2 c.  basil
• 1 clove  garlic
• 1 tsp.  salt
• 1 tsp.  red pepper flakes (may adjust to taste)
• 1/3 c.  olive oil
• 2/3 cup grated parmesan

 

Toast nuts in dry sautee pan until golden. Prepare Pasta.
Combine tomaotes, nuts, basil, garlic, salt and pepper flakes and process, add oil and blend together.
Drain pasta and return to pot. Pour Pesto Mixture over and toss. Add Parm and toss. Transfer onto serving plate.