A buttermilk marinade tenderizes the chicken and helps create a crisp, flaky crust while frying.

This classic New Orleans beans and rice dish garners flavor from celery, Canadian bacon, and dried herbs. Leftover baked ham makes a great substitute for bacon if you have it on hand.

Ingredients:

• 240 ml regular long-grain white rice
• 1 tablespoon(s) vegetable oil
• 2 medium celery stalks , with leaves, sliced
• 2 clove(s) garlic, minced
• 1 medium red onion, coarsely chopped
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 2 can(s) (15 ounces each) red kidney beans, add more if needed, rinsed and drained
• 1 package(s) (6-ounce) sliced Canadian bacon, cut into thin strips (Охотьничи sausages I used)
• 240 ml reduced-sodium chicken broth
• 3-5 TB Worcestershire sauce
• Hot pepper sauce (Tobasco Chipotle, I prefer)
• 80 ml minced fresh parsley leaves

Directions

1. Prepare rice as label directs, keep warm.
2. Meanwhile, in 4-quart saucepan, heat oil over medium heat until hot. Add celery, garlic, onion, thyme, and bay leaf and cook until vegetables are tender and lightly browned, about 10 minutes, stirring occasionally.
3. Stir in beans, Canadian bacon, chicken broth, Worcestershire, 1/8 to 1/4 teaspoon hot pepper sauce (to taste), and all but 1 tablespoon parsley and cook, stirring occasionally, until heated through. Discard bay leaf.
4. To serve, spoon cooked rice then bean mixture into 4 large soup bowls. Sprinkle with remaining parsley. Serve with additional hot pepper sauce if you like.

Spicy Southern-Fried Chicken

A buttermilk marinade tenderizes the chicken and helps create a crisp, flaky crust while frying.

Ingredients

Buttermilk Marinade:

• 480 ml buttermilk
• 1 tablespoon(s) Dijon mustard
• 1 teaspoon(s) salt
• 1 teaspoon(s) dry mustard
• 1 teaspoon(s) cayenne pepper
• 1 teaspoon(s) cracked black pepper

Fried Chicken:

• 1 (3 1/2-pound) chicken, cut into 8 pieces
• 480 ml all-purpose flour
• 1 tablespoon(s) baking powder
• 1 tablespoon(s) garlic powder
• 1/2 teaspoon(s) salt
• 1200 ml vegetable shortening

Directions

1. Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
2. Frying the chicken: Preheat oven to 150 degrees F. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.
3. In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees F. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.
4. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through -- about 20 more minutes.

Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Date: 2016-01-14; view: 811