Sunday, September 25, 2016

Carter Wade Elkins - Buffalo Wings Recipe

My friend (a very fine cook), Carter Wade Elkins, did Buffalo style wings recently.

"Very simple crust, mainly because my friend is from Buffalo and we wanted the sauce to shine. I did about 2-3 cups AP flour and about 2/3 cup corn starch, a few punches of salt and pepper. Did a classic dry > wet > dry dredge and let them rest at room temperature for about 15 min and fried at 350 F in peanut oil. Very crispy crust that cooked all the way through and finished with the wing at about 13-14 min."





Tuesday, August 30, 2016

Ellinger Parish Picnic - August 2016

My friends and I decided that the fried chicken here is some of the best. Whereas many of the others use a milk/ice water dip, Ellinger only uses ice water. First flour, then ice water, then flour. And unlike other places, the chicken is not overly (painfully) salty. That ice water and dredge results in a crunchy crust that holds up while in the keeping areas. Yep. Ellinger has moved to the top of our list of favorite fried chicken picnics. The dining area is inside and air conditioned. Very comfortable.

Afterward, we drove up the road to Fayetteville which has a lovely town square and two excellent cafes (Orsak's Cafe and Joe's Cafe). Joe's features chicken tenders with a hot sauce that includes ghost pepper heat! It reminded me of Nashville Hot Chicken!

We then went on to La Grange which has the hands down, absolutely, no question, best store for cooks in the state. I picked up some accessories for pie making. The store has everything!

www.lepetitegourmetshoppe.com
































Sunday, August 21, 2016

Some Picnic Announcements

When I do my calendar each year, I pull information from several sources. Several websites of course. But I also will take photo shots of any announcement I see when attending an event. In case I missed something. The posters are kind of neat.








Monday, August 8, 2016

New York Times - A New Article on How to Fry Chicken

Granted, when you go to the link and watch the video of the fried chicken, that crust doesn't look very appetizing. Not the way I would want my fried chicken crust to look like. But anyway, here is a link to th article plus the recipe itself will follow. Follow the link for more instructions and information.


http://cooking.nytimes.com/guides/25-how-to-make-fried-chicken?utm_source=Facebook_Paid&utm_medium=social&utm_content=Guides&utm_campaign=kwp&kwp_0=197008&kwp_4=771366&kwp_1=387444


Truthfully, this is not the way I would like my fried chicken to look.


              INGREDIENTS

  • 1 chicken, approximately 3 to 3 1/2 pounds, cut into 10 pieces (or use a mix of thighs and drumsticks
  •     3 to 4 cups buttermilk
  • 3 tablespoons kosher salt, more as needed
  • 2 teaspoons ground black pepper, more as needed
  • 1 ½ cups all-purpose flour
  • 3 cups peanut oil, lard or a neutral oil like canola, more as needed

    PREPARATION

    1. Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
    2. Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
    3. Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees.
    4. Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
    5. Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 12 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 12 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown.
    6. Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.

    Friday, August 5, 2016

    Louisiana Road Trip - And A New Kind Of Batter To Try

    In August, 2016, a group of five of us piled into an SUV for a day trip road trip to Lafayette and Breaux Bridge for po-boys and other Cajun/Creole deliciousness. After having terrific shrimp po-boys at Old Tyme Grocery and some classic Louisiana dishes at Des Amis we headed back to Houston, stopping at both Don's and Billy's in Scott, in order to sample and compare their cracklings and boudain balls.

    While at Billy's, I came across a little self published recipe book in which a batter recipe was listed. What intrigued me was that it started with an oil base, to which one beat in flour, egg and milk. It was noted to be a thin batter. I was intrigued. Oil in a batter? Will have to try this one. If you get a chance to experiment with it, post me a note on how it came out.



    Here are some photos from our road trip. Louisana cookin' is great.