Southern Pride Week
First up food....
FRIED CHICKEN
INGREDIENTS
·
1 broiler/fryer chicken (2 1/2 to 3
pounds), cut into pieces
·
Oil for frying (peanut oil
recommended)
·
2 eggs
·
1/4 cup water
·
Liquid flavorings
·
Salt and black pepper to taste
·
2 cups all purpose flour
·
Seasonings (herbs and spices)
DIRECTIONS
1.
Cut chicken into pieces. Wash the chicken
thoroughly, let drain until needed.
2. Start your oil
heating while you go through the other steps. If you are using a deep
fryer, fill it
according to the manufacturer’s instructions. If you are cooking the chicken on your stove top then get a deep pot
and fill it 1/3 full with oil. Turn the burner to medium high (6 on a scale of
10) and heat the oil to approximately 350 degrees
F.
3.In a
bowl mix the eggs and water. If you are going to use liquid flavorings (hot
sauce, worcestershire, soy sauce, etc), add it now. Whip the mixture with a
fork until thoroughly combined; this becomes your egg wash.
4.
Add the salt and pepper to the
flour along with other desired seasonings (garlic powder, sage, onion powder,
etc.) to make your own "secret blend"; stir to combine. Or, plain
flour works just fine.
5. Dip the chicken pieces in the egg wash and
dredge them in the flour. If you want a thicker crust on the chicken, dip the
pieces in the flour first, then the egg wash and then the flour again (this
will, of course, require more flour).
6. Place chicken pieces in hot oil. Cover and
fry until crisp and golden, about 15 to 20 minutes. Sprinkle lightly with salt
while the pieces drain on paper towels
FRIED OKRA
INGREDIENTS
· 1 lb fresh okra ,
cut into pieces (don't use the top of the stem)
· 2 -3 cups cornmeal
· 1 egg
· 2 cups buttermilk (regular
or lowfat milk is fine, too)
· salt and pepper
· oil
DIRECTIONS
1.
In a big bowl beat egg with a
fork, pour milk in and combine. Pour the cornmeal in another big bowl.
2. Pour oil IN
DEEP FRYER or in a big skillet halfway up
3.Set heat to Medium-high.
4.
Put some okra pieces in milk
mixture and then coat in cornmeal batter.
5. Fry in
skillet 10-15 min, occasionally turning/stirring them around. They are done
when crispy and golden brown but not black!
6. Drain on
paper towel lined plate. Sprinkle with salt and pepper
7.
Repeat with rest of okra till all gone.
Enjoy!
SKILLET CORNBREAD
INGREDIENTS
· 1 tablespoon vegetable shortening, for skillet
· 2 cups yellow cornmeal
· 1 1/2 cups flour
· 2 teaspoons salt
· 2 teaspoons baking powder
· 1 teaspoon baking soda
· 2 tablespoons sugar, optional
· 3 eggs, beaten
· 2 cups milk
· 1/4 cup melted butter
· melted butter for brushing top
DIRECTIONS
1.
Preheat oven to 425°. Put oil or
shortening in a 10-inch iron skillet and place in the oven to preheat while
making batter.
2. In a mixing bowl, combine cornmeal, flour, salt, baking
powder, soda, and sugar, if using.
3. In another bowl, whisk together the eggs, milk, and
butter. Combine with dry ingredients and stir until all ingredients are moistened.
Batter will be like a thick pancake batter.
4.
Carefully, with heavy oven mitts,
lift skillet out and turn to coat all of the inside surface with oil. Pour in
batter and return to oven. Bake for about 20 to 25 minutes, until browned. A
toothpick inserted in center should come out clean.
INGREDIENTS
·
5 lbs. potatoes
·
1 doz. eggs
·
1/2 c. mustard
·
Salt and pepper to taste
·
4 lg. onions
·
1 sm. jar pickle relish
·
1 c. mayonnaise
DIRECTIONS
1.
Cook potatoes until tender, cut
into bite size.
2.
Boil eggs,, cut into small pieces.
3.
Mix the potatoes, eggs,
onions, mustard, sweet pickle relish and mayonnaise together, salt and pepper
to taste.
4.
Additional mustard and mayonnaise can be added for a moister
texture.
5.
To bring out the flavor,
chill overnight.
FINISH IT OFF WITH SOME GOOD OLE' SWEET TEA - MILOS
