VPWL

Oven Fried Chicken

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 Real fried chicken is still the BEST, but this one is the good for fried chicken taste and lower calories .

Ingredients:

  • Nonstick cooking spray, for spraying the rack and chicken
  • 6  c broken bagel chips or Melba toast
  • 4  c rice-corn crispy cereal, such as Crispix, Chex
  • 3 Tab oil
  • 5 tsp salt
  • 2 tsp cayenne pepper
  • 2 tsp sweet paprika
  • 1 tsp freshly ground black pepper
  • 2 c mayonnaise
  • 4 tsp Dijon mustard
  • 12 bone-in, skinless chicken pieces, about 6 ounces each (see note)

Directions:

  1. Preheat the oven to 400°.
  2. Set a flat rack on a foil-lined baking sheet.
  3. Spray the rack generously with cooking spray.
  4. Finely grind the bagel chips and cereal together in a food processor.
  5. Transfer the crumbs to a gallon-size plastic bag.
  6. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly.
  7. Whisk the mayonnaise and Dijon mustard together in a medium shallow bowl.
  8. Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly.
  9. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
  10. Place the coated pieces on the prepared rack.
  11. Spray the chicken pieces evenly with cooking spray.
  12. Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
  13. Transfer to a platter and serve hot or at room temperature.

Cook the chicken on the bone for a real moist and juicy chicken experience. If you can’t find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

Serves:  12

Source:  Food Network Kitchen

Hush Puppies

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Be prepared for an argument about what is “authentic” – white corn meal or yellow cornmeal.  Some southerners are vehement!

Ingredients:

  • 6 c peanut oil
  • 1 1/2 c self-rising cornmeal
  • 1/2 c self-rising flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 small onion, chopped
  • 1 c buttermilk (If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.)
  • 1 egg, lightly beaten

Directions:

  1. Using a deep pot, preheat oil for frying to 350°.
  2. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt.
  3. Stir in the onion.
  4. In a small bowl, stir together the buttermilk and egg.
  5. Pour the buttermilk mixture into the dry ingredients.
  6. Mix until blended.
  7. Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil.
  8. Fry until golden brown, turning the hush puppies during the cooking process.

Serves:  35 Hush puppies

Source:  Paula Deen

Oven BBQ Ribs – More Than You Ever Wanted to Know!

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Some days it is snowing and you have these great ribs (on sale!) and you really, really want BBQ.  YOU CAN DO IT!!

To start with:  How to remove the membrane/skin off baby back ribs.

  • Turn ribs over with bone/rack-side facing up.
  • Carefully slide a blunt knife under the membrane at one end of the rack.
  • Lift to loosen the membrane off of the bone.
  • Using a sheet of paper towel to hold onto the membrane, peel it off the back of the ribs.  It should come off in one piece.
  • Pat the ribs dry with a paper towel.

Ingredients:

  • 2 1/2 Tab kosher salt
  • 1 Tab dry mustard
  • 1 Tab paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp freshly ground black pepper
  • 1 c port or red wine
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)  In case you are wondering, baby back ribs do not come from baby pigs! They are only called baby back ribs because they are shorter in comparison to regular spareribs and St Louis style ribs.
  • Low-salt chicken broth (optional)
  • 1 1/2 cups KC Masterpiece barbecue sauce (or your favorite)plus more

Directions:

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a small bowl.
  3. Place each individual rack of ribs, meat side up, on a generous double layer of foil.
  4. Sprinkle rub all over ribs.
  5. Message it into the meat.
  6. Turn ribs meat side down.
  7. Divide port among the packets.
  8. Cover tightly with foil – seal it really tight.
  9. Place in ovenproof dish.
  10. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. (After roasting, if they are not tender, they need MORE time. After a couple of hours,  pull a little piece off to test.  If it’s not melt in your mouth tender, add another 20-30 minutes. If they are ready ahead of time, you can turn the oven off and let them sit for up to 1 hour if you don’t open the oven.)
  11. Carefully unwrap ribs.
  12. Pour any juices from foil into a 4-cup heatproof measuring cup.
  13. Reserve juices.
  14. Let ribs cool completely.
  15. Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
  16. Whisk in barbecue sauce to blend.
  17. Brush onto ribs.
  18. To get that crispy, caramelized “bark” that resembles good barbecue, give the ribs a few minutes under the broiler. broil the ribs, meaty sides up, 4 to 6 inches from the heat, until browned, which should take 2 to 3 minutes.  ( Alternately, you can grill the ribs on your grill to cook on the sauce.)
  19. Transfer to a cutting board.
  20. Cut between ribs to separate.
  21. Transfer to a platter and serve with additional barbecue sauce.

DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill.

HOW LONG TO COOK RIBS IN THE OVEN
The preferred method is a low temperature for a longer period of time.

275°F – 2 hours to 2 1/2 hours
300°F – 1 1/2 hours to 2 hours
350°F – 1 1/4 hours to 1/1/2 hours

Serves:  8

Source:  Bon Appétite and several other web sites.

Green Beans with Bacon

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Not all green beans are alike. The longer the bean was on the vine, the tougher it can be. Fresh, young beans should be able to cook up perfectly well in less than 6 minutes. Tough old beans, you’ll have to cook a lot longer to get them tender. Look for beans that easily snap in half when you bend them.  There are those who would add some sauted onions.

Ingredients:

  • 10  pound fresh green beans, ends snipped off and discarded, extra long beans, cut in half if you want
  • Salt
  • 1 lb bacon
  • Black pepper
  • 5 Tbsp lemon juice or cider or red wine vinegar

Directions:

  1. Heat a pot of salted water to a rolling boil (1 Tbsp salt for 2 quarts of water).
  2. Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have).
  3. Drain and set aside.
  4. While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.
  5. Use a slotted spoon or a fork to remove the bacon from the pan.
  6. Set the bacon on paper towels to sop up the excess fat. Pour off any fat beyond 2 tablespoons. (Do not pour the fat down the drain or you’ll stop up your drain.)
  7. Once the green beans are cooked, sauté them over medium-high heat for 1-2 minutes in the bacon fat.
  8. Dice the bacon and add to the pan and sauté another minute.
  9. Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper.
  10. Toss with lemon juice or vinegar and serve at once.

Serves:  50

Source:    ????

FYI 2 lbs of green beans = 8 cups, serves 12

Vidalia Onion Relish

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Sauces in the South tend to have a mayonnaise base.  This one is no exception.  It goes with Paula Deen’s Fried Green Tomato recipe but would be good on fried fish or not fried tomatoes.

Ingredients:

  • 2 sweet white onions, diced (Vidalia if you can get them – usually late April – August)
  • 1/2 c mayonnaise
  • 1/2 c rice wine vinegar
  • 2 Tab brown sugar
  • 2 Tab chopped chives

Directions:

  1. Mix all ingredients together in a bowl.
  2. Cover with plastic wrap and let marinate for a few hours.

Serves: 4 – 6

Source:  Paula Deen

Fried Green Tomatoes with Vidalia Onion Relish

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Channel your Southern charm while making these easy-to-make fried green tomatoes that are ready to eat in one hour.

Ingredients:

  • 3 or 4 large firm green tomatoes
  • Salt
  • 2 c vegetable or peanut oil, for deep-frying
  • 1 c buttermilk
  • 2 c self-rising flour
  • salt
  • Freshly ground black pepper

Directions:

  1. Slice the tomatoes 1/4-inch thick.
  2. Lay them out in a shallow baking pan and sprinkle with salt.
  3. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
  4. Pat tomatoes dry with paper towels.
  5. In a skillet, heat the oil for deep-frying (375°) over medium-high heat.
  6. Dip the tomatoes into buttermilk,
  7. Then dredge them into flour seasoned with salt and with a dash of pepper.
  8. Deep-fry until golden brown.
  9. Drain on paper towels.
  10. Keep warm.

Expert Tips:

 If you don’t have buttermilk, use 1 tablespoon of vinegar or lemon juice plus enough whole milk to make 1 cup; let stand 5 to 10 minutes before using.

To tell if the oil is ready for frying, hold a wooden spoon in the oil so the base is touching the bottom of the pan; if the oil bubbles around the spoon, it’s ready. For best results, don’t crowd the pan when frying.

Vidalia Onion Relish

Ingredients:

  • 2 sweet white onions, diced (Vidalia if you can get them – usually late April through August)
  • 1/2 c mayonnaise
  • 1/2 c rice wine vinegar
  • 2 Tab brown sugar
  • 2 Tab chopped chives

Directions:

  1. Mix all ingredients together in a bowl.
  2. Cover with plastic wrap and let marinate for a few hours.

Serves: 4 – 6

Source:  Paula Deen

Peach Cobbler with Vanilla Ice Cream

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This makes a magic up-side-down cobbler.

Ingredients:

  • 4 c peeled, sliced peaches
  • 2 c sugar, divided
  • 1/2 c water
  • 8 Tab butter
  • 1 1/2 c self-rising flour
  • 1 1/2 c whole milk
  • Ground cinnamon

Directions: 

  1. Preheat oven to 350°.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan.
  3. Mix well.
  4. Bring to a boil and simmer for 10 minutes.
  5. Remove from the heat.
  6. Put the butter in a 3-quart baking dish. (9 x 13)
  7. Place in oven to melt.
  8. Mix remaining 1 cup sugar, flour
  9. Add milk slowly to prevent clumping. (ie. add liquid to solids.)
  10. Pour mixture over melted butter. Do not stir.
  11. Spoon fruit on top.
  12. Gently pouring in syrup.
  13. Sprinkle top with ground cinnamon.
  14. Batter will rise to top during baking.
  15. Bake for 30 to 45 minutes.
  16. Serve with good Vanilla or French Vanilla Ice Cream (although whipped cream would not be bad!)

Serves:  12

Source:   Paula Deen, Food Network

Bobby’s Grilled Potato Salad

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A tasty variation on a theme.  The broiler in your oven is also an alternative to a grill pan for foods that will saute in a frying pan, such as vegetables. It’s also a substitute for cooking grilled chicken, steak, salmon and kabobs that will give it a charred surface — basically, it’s like grilling from the top instead of the bottom – but missing the smokey flavor.

Ingredients:

  • 2 lb haricot vert, trimmed (fancy green beans)
  • 48 fingerling potatoes
  • 4 Tab kosher salt
  • 1 ½ cups  red wine vinegar
  • 8  Tab freshly squeezed lemon juice
  • 8 Tab Dijon mustard
  • 4  Tab clover honey
  • Salt and freshly ground black pepper
  • 4  c extra-virgin Greek olive oil, plus more for drizzling
  • Canola oil, for grilling
  • 1 ½ lbs feta, crumbled
  • 1 1/2 c pitted kalamata olives
  • 8  Tab lightly chopped fresh oregano
  • Fresh parsley leaves, for garnish

Directions:

  1. Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds.
  2. Shock in ice water.
  3. Drain well.
  4. Chop in halves or thirds and reserve.
  5. Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt.
  6. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes.
  7. Drain well, place on a baking sheet.
  8. Let cool slightly.
  9. Halve lengthwise.
  10. Whisk the vinegar, lemon juice, mustard, honey and salt and pepper.
  11. Slowly whisk in the olive oil until emulsified.
  12. Heat the grill to medium heat.
  13. Toss the potatoes with canola oil and sprinkle with salt and pepper.
  14. Grill until golden brown in spots, tossing occasionally, about 5 minutes.
  15. Remove and toss with some of the vinaigrette.
  16. Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl.
  17. Toss with more of the vinaigrette.
  18. Taste and season with salt and pepper if necessary.
  19. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

Serves:  24

Source:  Bobby Flay

Peach with Burrata and Tarragon – Peach Caprice

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This is barely worthy of typing out, it’s so easy!

Ingredients:

  • 3-4 peaches
  • 8 oz burrata cheese (chevre works also)
  • fresh basil
  • fresh tarragon
  • olive oil
  • balsamic reduction
  • sea salt

Directions:

  1. Place 8 oz burrata cheese in the center of a bowl.
  2. Remove the pits from, and slice 3-4 peaches.
  3. Place around the cheese.
  4. Tear several fresh basil leaves and add to peaches.
  5. Add fresh tarragon leaves (eyeball the amount of herbs).
  6. Drizzle good quality, extra virgin olive oil over everything.
  7. Sprinkle with course sea salt.

To  make this a finger food appetizer:

  1. Cut peaches in thirds.
  2. Remove pit.
  3.  Brush with olive oil.
  4. Place peach sections on a serving tray.
  5. Top each peach portion with 1-2 T burrata, a pinch of fresh tarragon and shredded basil.
  6. Drizzle with savory olive oil and a Balsamic reduction (optional).
  7. Finish with a tiny pinch of coarse salt.

Serves:  4

Source:  Everyday Champagne

White Cheddar and Bacon Grits

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Did you know that polenta and grits are almost the same thing? Polenta is a staple of Italian cuisine, whereas grits are a Southern staple. While polenta is made from ground yellow corn, grits are made from white corn (also called hominy).  The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

Ingredients:

  • 3 1/4 c milk
  • 1 c quick cooking grits
  • 1 tsp salt, divided
  • 1/2 tsp ground black pepper, divided
  • 1/4 c butter
  • 1/4 c grated white Cheddar
  • 4 slices bacon, cooked and crumbled

Directions:

  1. In a medium saucepan, bring the milk to a boil over medium-high heat.
  2. Add the grits, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the butter.
  3. Cook and stir frequently, until the grits are soft.
  4. Stir in cheese and bacon.
  5. Set aside and keep warm.

Serves: 4-5

Source:  Paula Deen