I recently was gifted the Ice Cream Maker attachment for my KitchenAid mixer. Well, I have to say that it's pretty darn good. I made vanilla ice cream and it was legit. I mean, really legit. I am making another batch as soon as the first is done with chocolate chips.
There are a couple things to note - KitchenAid recommends that you store the empty Ice Cream Maker bowl in the freezer. If you have a small freezer, it could be annoying. The reason is that the bowl has some amazing magic liquid in the walls of the bowl that must be frozen so that the ingredient mixture can form into ice cream while being stirred by the appliance. I don't want to know what the magic liquid is, but it does work. KitchenAid says that the bowl should sit in the freezer for at least 15 hours priors to making ice cream which is why they recommend storing it in the freezer full time.
The other unexpected part of the process was that prior to mixing, the ingredients are partially cooked and then chilled in the refrigerator overnight. It's not a quick process. If you live in a state where marijuana is legal, I'm sorry to say that no you won't be able to get high and make ice cream when you get the munchies. So plan ahead! ;)
Update June 28th -
I made strawberry ice cream. If you don't crush the strawberries (i.e. if you leave them cut in large pieces), the pieces of strawberry become red ice cubes in the ice cream. I almost broke my blender after thawing out the ice cream enough to then blend it so the strawberries could get crushed up. The ice cream is much better after that.
Saturday, February 28, 2015
Kale Minestrone with Pistou
This recipe comes from Bon Appétit. The pistou, which is the French word for pesto, is optional in my opinion. It's nice, but the minestrone is excellent all by its lonesome. Definitely use the Parmesan rind.
Ingredients
Minestrone
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces
Pistou
2 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
2 tablespoons freshly grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt
Preparation
Minestrone
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Pistou
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt.
Ingredients
Minestrone
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-oz. can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces
½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces
Pistou
2 garlic cloves
1 cup fresh basil leaves
½ cup olive oil
2 tablespoons freshly grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt
Preparation
Minestrone
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Pistou
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt.
Serve soup topped with pistou.
Baked Beans with Slab Bacon and Breadcrumbs
This recipe comes from Bon Appétit. I like beans and bacon and my wife loves breadcrumbs so it's a win-win for everyone. Definitely use the Parmesan rind in my opinion. It adds a lot of depth of flavor.
Ingredients
SERVINGS: 8
2 cups dried navy or cannellini beans, soaked overnight
2 medium onions, 1 halved, 1 thinly sliced
1 Parmesan rind (optional), plus ½ cup finely grated Parmesan
1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
2 bay leaves
2 teaspoons kosher salt, plus more
8 ounces slab bacon, cut into 2x¼” pieces
1 large shallot, thinly sliced
4 sprigs thyme plus 1 tablespoon leaves
Freshly ground black pepper
¼ cup dry white wine
1½ cups coarsely torn fresh breadcrumbs
2 tablespoons olive oil
Preparation
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 tsp. salt. Add water to cover by 2”. Bring to a boil, reduce heat, and simmer until beans are tender, 1–1½ hours.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8–10 minutes. Transfer to a plate with tongs or a slotted spoon.
Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10–15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.
Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1½–2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1½-qt. baking dish.
Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45–55 minutes. Let cool slightly before serving.
Do Ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.
Ingredients
SERVINGS: 8
2 cups dried navy or cannellini beans, soaked overnight
2 medium onions, 1 halved, 1 thinly sliced
1 Parmesan rind (optional), plus ½ cup finely grated Parmesan
1 head garlic, halved crosswise, plus 4 cloves, finely chopped, divided
2 bay leaves
2 teaspoons kosher salt, plus more
8 ounces slab bacon, cut into 2x¼” pieces
1 large shallot, thinly sliced
4 sprigs thyme plus 1 tablespoon leaves
Freshly ground black pepper
¼ cup dry white wine
1½ cups coarsely torn fresh breadcrumbs
2 tablespoons olive oil
Preparation
Drain beans and place in a large heavy pot along with halved onion, Parmesan rind (if using), halved head of garlic, bay leaves, and 2 tsp. salt. Add water to cover by 2”. Bring to a boil, reduce heat, and simmer until beans are tender, 1–1½ hours.
Meanwhile, cook bacon in a large skillet over medium heat, turning occasionally, until brown and most of fat has rendered, 8–10 minutes. Transfer to a plate with tongs or a slotted spoon.
Add thinly sliced onion, shallot, thyme sprigs, and three-fourths of chopped garlic to pan drippings in skillet; season with salt and pepper. Cook, stirring occasionally, until onion is starting to caramelize and is very soft, 10–15 minutes. Add wine, bring to a simmer, and cook, stirring occasionally, until liquid is almost completely evaporated, about 4 minutes. Remove from heat and pluck out thyme sprigs.
Preheat oven to 400°. Drain beans, reserving cooking liquid. Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1½–2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper. Transfer beans to a shallow 1½-qt. baking dish.
Mix breadcrumbs, oil, and remaining chopped garlic in a medium bowl; season with salt and pepper. Scatter over beans; bake until liquid is thickened and bubbling and crumbs are golden brown, 45–55 minutes. Let cool slightly before serving.
Do Ahead: Beans can be baked 5 days ahead. Let cool; cover and chill.
Marinated Beets with Pistachios and Tarragon
This recipe comes from Bon Appétit. I like beets and if you do, I think you will like this recipe too.
Ingredients
SERVINGS: 6
1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon
Preparation
Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.
Ingredients
SERVINGS: 6
1 pound baby yellow or red beets, trimmed, scrubbed
½ cup Sherry or red wine vinegar, divided
2 tablespoons plus ¼ cup olive oil
Kosher salt
1 medium shallot, finely chopped
1 teaspoon chopped fresh thyme
¼ cup raw pistachios, chopped
2 tablespoons coarsely chopped fresh tarragon
Preparation
Preheat oven to 425°. Combine beets, ¼ cup vinegar, 2 Tbsp. oil, and ¼ cup water in a baking dish; season with salt. Cover with foil and steam until beets are tender, 40–50 minutes. Let cool slightly. Rub off skins with paper towels; cut beets into quarters (or ½” wedges if larger).
Toss beets with shallot, thyme, remaining ¼ cup vinegar, and remaining ¼ cup oil in a large bowl; season with salt. Let sit at least 2 hours.
Toss with pistachios and tarragon just before serving.
Do Ahead: Beets can be marinated 2 days ahead. Cover and chill.
Baked Onions with Fennel Bread Crumbs
This recipe from Food and Wine did not turn out well. I think I had a long brain fart while making it. I will try again, but I cooked the onions wrong side down and they didn't come out right. I also think I cooked them too long. And finally, the fennel was strong. And I like fennel but it seemed to overpower the other flavors.
3 medium onions, peeled and halved lengthwise, root ends left intact
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
½ cup chicken stock
6 bay leaves, preferably fresh
1 teaspoon fennel seeds
1/4 cup panko
1 1/2 teaspoons minced sage
Preheat the oven to 425°. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.
Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko, sage and the 2 tablespoons of olive oil and toss. Season with salt.
Carefully turn the onions cut side up in the skillet. Spoon the fennel bread crumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.
MAKE AHEAD The baked onions can be refrigerated overnight. Let return to room temperature and top with the breadcrumbs before baking.
3 medium onions, peeled and halved lengthwise, root ends left intact
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
½ cup chicken stock
6 bay leaves, preferably fresh
1 teaspoon fennel seeds
1/4 cup panko
1 1/2 teaspoons minced sage
Preheat the oven to 425°. Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions. Cover tightly with foil and bake for about 1 1/2 hours, until the onions are very tender.
Meanwhile, in a small skillet, toast the fennel seeds over moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer to a small bowl, add the panko, sage and the 2 tablespoons of olive oil and toss. Season with salt.
Carefully turn the onions cut side up in the skillet. Spoon the fennel bread crumbs on top and bake for about 15 minutes longer, until the crumbs are lightly browned and crisp. Discard the bay leaves and serve the onions hot or warm.
MAKE AHEAD The baked onions can be refrigerated overnight. Let return to room temperature and top with the breadcrumbs before baking.
Mushroom Marsala Pasta Bake
smitten kitchen has become a good source of recipes in my opinion, and this one is right up there. It's easy and tastes good, and I re-purposed my cast iron chicken fryer as the pan (instead of the pasta pot) which made it even easier since I didn't have to transfer the mix to another pan for baking in the oven.
This recipe is not naturally gluten free because of the use of flour to make the gravy/sauce. However, this recipe is a perfect candidate for substitution because there are so many other things going on, that the sauce is not the main attraction and people won't notice as much if there are any differences in texture. Also, because it's such a small amount of flour and it's being used as a thickener rather than for its other properties that require the gluten protein, gluten free flour can work just as well.
If you don't like butter, you can reduce it to 1 T and make up the difference with olive oil. I used ghee because it has a nutty flavor that matches nicely with the marsala and mushrooms giving the dish an even more rustic vibe.
I think Deb from smitten kitchen is correct that Sherry and Madeira are not direct substitutes for Marsala mostly because they are sweeter. I have made this with Marsala and with a Sherry/Red wine (50-50) mix. It tastes great either way.
Prep time: 30 minutes, tops
Cook time: 30 minutes, tops
Servings: 4 really generous or 6 slightly more moderate ones
To serve a crowd: Double it in a 9×13-inch or lasagna pan
1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape
1 tablespoon (15 ml) olive oil
3/4 pounds (340 grams) fresh mushroom, sliced
1 small-to-medium yellow onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) dry marsala wine (see notes at end for more information)
3 tablespoons (45 grams) unsalted butter
3 tablespoons (25 grams) all-purpose flour
1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom)
1/2 cup (50 grams) finely grated parmesan cheese
4 ounces (115 grams) mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley
Tip: Use any 3-to-4 quart stovetop-to-oven type dish
Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.
Heat oven: To 400 degrees.
Make the sauce: Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.
Assemble and bake dish: If you’re cooking in an oven safe dish, add cooked pasta and stir until combined. (If you’re not cooking in an oven safe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.
This recipe is not naturally gluten free because of the use of flour to make the gravy/sauce. However, this recipe is a perfect candidate for substitution because there are so many other things going on, that the sauce is not the main attraction and people won't notice as much if there are any differences in texture. Also, because it's such a small amount of flour and it's being used as a thickener rather than for its other properties that require the gluten protein, gluten free flour can work just as well.
If you don't like butter, you can reduce it to 1 T and make up the difference with olive oil. I used ghee because it has a nutty flavor that matches nicely with the marsala and mushrooms giving the dish an even more rustic vibe.
I think Deb from smitten kitchen is correct that Sherry and Madeira are not direct substitutes for Marsala mostly because they are sweeter. I have made this with Marsala and with a Sherry/Red wine (50-50) mix. It tastes great either way.
Prep time: 30 minutes, tops
Cook time: 30 minutes, tops
Servings: 4 really generous or 6 slightly more moderate ones
To serve a crowd: Double it in a 9×13-inch or lasagna pan
1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape
1 tablespoon (15 ml) olive oil
3/4 pounds (340 grams) fresh mushroom, sliced
1 small-to-medium yellow onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) dry marsala wine (see notes at end for more information)
3 tablespoons (45 grams) unsalted butter
3 tablespoons (25 grams) all-purpose flour
1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom)
1/2 cup (50 grams) finely grated parmesan cheese
4 ounces (115 grams) mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley
Tip: Use any 3-to-4 quart stovetop-to-oven type dish
Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.
Heat oven: To 400 degrees.
Make the sauce: Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.
Assemble and bake dish: If you’re cooking in an oven safe dish, add cooked pasta and stir until combined. (If you’re not cooking in an oven safe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.
Fried Chicken
This recipe by Jason Weisberger is excellent. It's odd to me that I found it on boingboing.net, but I guess that's the nature of the internet nowadays. Everything is sort of everywhere. I used gluten free flour, mostly garbanzo flour and it came out amazeballs. The key really is letting the chicken break down for as long as possible in the buttermilk.
As for frying, using a cast iron chicken fryer is a good idea. I decided to buy a used one and it really was a good decision. They are nice and deep and perfect for well, frying stuff.
With the gluten free flour, the color during cooking doesn't quite work the same as regular flour. It gets darker faster but that doesn't necessarily mean it's done. For my stove, it seemed like the pieces needed more like 7-8 minutes total cooking time, rather than 12 as is mentioned in the recipe. I used a timer and I would recommend that you do as well to make sure you get consistent cook times for all the pieces.
Ingredients:
1.5 - 2 lbs boneless skinless chicken breasts - cut into uniform size pieces
2 Cups buttermilk
Some Tabasco or Crystal hot sauce
Fresh ground pepper
2 Cups All purpose flour
2-3 Tbsp of Creole seasoning
Several cups of vegetable oil (I use grape seed oil exclusively now)
Creole Seasoning
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
The creole seasoning is Emeril Lagasse's recipe. Use teaspoons instead of tablespoons to make the perfect amount for the fried chicken.
Gear:
Gallon Ziploc freezer bag
Deep skillet or chicken fryer
Tongs
Cookie sheet
Papertowels
Cookie cooling rack
Place the chicken pieces into a ziploc freezer bag. Pour in enough buttermilk to cover the meat and then add 1 Tbsp of hot sauce and 1/2 tsp of freshly ground pepper. Squeeze as much air out of the bag as you can and seal it. Refrigerate the bag of chicken for 8 to 48 hours. Day 3 chicken is way better than Day 1.
Fill the skillet about 1/3rd with oil. Heat for approx. 7 minutes on medium to medium-high.
Mix flour and creole seasoning in a big bowl.
Dredge several pieces of chicken, getting them completely covered in breading, and then transfer them to the hot oil. Let them fry for about 12 minutes, turning once halfway through. Look for a good golden brown where maybe the tips and thin edges are just starting to blacken and then remove.
With the gluten free flour, the color during cooking doesn't quite work the same as regular flour. It gets darker faster but that doesn't necessarily mean it's done. For my stove, it seemed like the pieces needed more like 7-8 minutes total cooking time, rather than 12 as is mentioned in the recipe. I used a timer and I would recommend that you do as well to make sure you get consistent cook times for all the pieces.
Ingredients:
1.5 - 2 lbs boneless skinless chicken breasts - cut into uniform size pieces
2 Cups buttermilk
Some Tabasco or Crystal hot sauce
Fresh ground pepper
2 Cups All purpose flour
2-3 Tbsp of Creole seasoning
Several cups of vegetable oil (I use grape seed oil exclusively now)
Creole Seasoning
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
The creole seasoning is Emeril Lagasse's recipe. Use teaspoons instead of tablespoons to make the perfect amount for the fried chicken.
Gear:
Gallon Ziploc freezer bag
Deep skillet or chicken fryer
Tongs
Cookie sheet
Papertowels
Cookie cooling rack
Place the chicken pieces into a ziploc freezer bag. Pour in enough buttermilk to cover the meat and then add 1 Tbsp of hot sauce and 1/2 tsp of freshly ground pepper. Squeeze as much air out of the bag as you can and seal it. Refrigerate the bag of chicken for 8 to 48 hours. Day 3 chicken is way better than Day 1.
Fill the skillet about 1/3rd with oil. Heat for approx. 7 minutes on medium to medium-high.
Mix flour and creole seasoning in a big bowl.
Dredge several pieces of chicken, getting them completely covered in breading, and then transfer them to the hot oil. Let them fry for about 12 minutes, turning once halfway through. Look for a good golden brown where maybe the tips and thin edges are just starting to blacken and then remove.
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