Doing Ad Hoc Fried Chicken tonight

Epicurean Exploits - Food and Recipes
1

Whole 4lb chicken is brining as we speak…er…type. Whatever. I need ideas for what to serve with this, preferably really easy. Mashers are a bit time intensive for my purposes. I suppose I could do a quick slaw in the food processor. Thoughts?

2

Waffles [wow.gif]

3

Bleu cheese cole slaw.

Sorry for no amts., but you can kinda eyeball it

shreddded cabbage (pointed or sweetheart is very nice)
some shredded carrots
green onion if you like

mayo
sour cream
evoo (maybe)
lemon juice
good bleu . roquefort, or similar style - salty, crumbly
dash dry mustard
dash garlic powder if you like
s&p

4

I did a four white cheese baked macaroni ( with the exact dinner this weekend ) … I used Maytag Chedder, Telemook chedder,Gruyere, and domestic fontina… about 1.5 lbs total

cook 1 lb pasta to slightly

Bachemel with 1/2 C butter and 1/2 C flour, toast the flour slightly before adding 4 cups milk to thicken… add cheese and melt

You can saute a bit of onion before warming the milk

Add 2 t Dijon Mustard and 1 t Worcester and a bit of spice blk pepper/white pepper or Cayenne taste for salt


You can top with bread crumbs… put in a 350 for 25 mins

WE also served a green bean casserole!! Made with garlic mushroom soup… that was easy!! [wow.gif] [cheers.gif]

5

If you are roasting a chicken and are pressed for time then by far the easiest thing to do is throw some carrot, onion, potato, and garlic and roast in the pan along with the chicken. Fingerlings work great for that. Be careful about seasoning, the brine from your chicken will salt the drippings heavily.

After pulling the chicken strain off the drippings into a sauce pan. Add butter, flour, milk, season to taste, pour over chicken and veg.

6

Mashed taters done easy (no draining) (a Cooks Illustrated recipe)

I ignore the garlic and sugar:

http://www.food.com/recipe/garlic-mashed-potatoes-cooks-country-method-439628

7

Corn on the Cob and slaw or potato salad can all be made quickly and would round out a nice summer meal. Given how time intensive making the Fried Chicken is, I am not sure why mashed potatoes would pose a problem- you will have 2 9-12 minute periods while the chicken is frying and it would be very easy to whip some potatoes.

8

Mashers are easy to make. It is the cleanup that sucks. (Pot to boil the spuds gets all starchy. Collander gets all starchy. Saucepan to warm the milk and butter gets all milky. If I am being a good boy and using a foodmill or ricer for extra fluffy spuds that gets all starchy. You can save ONE pot by at least ricing back into the original boiling pot.)

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The recipe I posted is one pot [cheers.gif]

10

I’d serve rose Champagne.

11

I’m skeptical about the ending texture, but I will give it a shot, thanks!

12

I’ve only done this once (for a big Thanksgiving dinner), but I thought it came out pretty nicely. Not Robuchon, but quite serviceable.

13

I cannot tell a lie: unlike most of my Ad Hoc projects, this one turned out spec-tacular. Served it with deli-bought red beans and rice. Sue me.

14

Nice Crust!!

M@++hew

15

That crust looks fantastic. Beans and rice? What you didn’t put the carrots and potatoes in the oil like I said you do with any roasted, er I mean fried chicken? pileon Yeah sorta missed that fried thing…

16

Matt…

What kind of frying vessel did you use?

P

17

Have you tried the recipe in there for the corn w/ lime, cream, etc? By far my second favorite recipe in there.

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An aluminum dutch oven, filled with about 4 inches of peanut/canola oil. The pictured chicken took 3 batches so as not to allow the oil to cool too much.

19

Nice rack, too. newhere

20

i made this over x-mas and it was spectacular. really not far off from the real thing we had monday neener

yours looks spot on.