Happy (almost) 4th of July! There are so many foods that scream summer, but to me, classic cheeseburgers are at the top of the list. Cam was explaining to me the other day that there are actually three kinds of cheeseburgers. There’s the classic type, […]
Y’all, buttermilk fried chicken is the BOMB. Crispy golden skin and moist insides are nothing to say no to. The colonel is right; fried chicken is finger-lickin’ good. Especially buttermilk fried chicken.
But what’s the difference? Buttermilk fried chicken is soaked in buttermilk prior to frying. The extra acid in buttermilk helps to tenderize the chicken, and the chicken absorbs some of the buttermilk’s rich flavor. It’s a win-win, and it produces gorgeously rich and tender chicken.
With this, there’s not too much you need to know. Try not to burn yourself or the chicken, and you’ll be golden. Eat this dish with biscuits and coleslaw for a really special lunch. Enjoy!
- 2 1/2 cups buttermilk
- 6-8 pieces of skin-on chicken (drumsticks, wings, breasts, etc.)
- 3 cups flour
- 1 1/2 tablespoons salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 1 tablespoon garlic powder
- 6 cups vegetable oil
- 1 1/2 cups good honey
- 2 tablespoons Sriacha sauce
Begin by soaking your chicken in a large bowl of buttermilk for at least one hour. While the chicken is soaking, combine the flour, salt, pepper, paprika, and garlic powder in another large bowl.
When the chicken is done soaking, preheat the oven to 375 F and begin heating about two inches of the vegetable oil in a large frying pan. (You can check to see if it’s ready by placing the base of a wooden spoon in the oil and seeing if the oil bubbles.)
Time to fry the chicken! Remove each piece from the buttermilk, roll until covered in the flour mixture, and place it in the frying oil. (Only do a few pieces at a time, so the oil’s temperature doesn’t drop.) Fry for 3-5 minutes on each side, or until crispy and golden. Once the chicken’s outside is cooked, place it on a cooling rack. Continue to fry each piece until all the chicken is fried. Next, bake your buttermilk fried chicken in the oven at 375 F for 20-25 minutes, or until the internal temperature of each piece reaches 165 F. Remove from the oven to cool.
Finally, make the hot honey by whisking together the honey and Sriacha sauce until combined. Drizzle over the top of your buttermilk fried chicken and enjoy!
Crispy, crunchy, salty steak fries. Yum. And the best part is, you can have homemade steak fries made from pantry staples in under an hour. What a wonderfully dangerous thing. (Especially with some Watermelon Agua Fresca on the side. It’s the perfect snack! So what […]
So what is ragu? When I’m talking about ragu, I don’t mean the pasta sauce brand. I mean the real thing; a rich sauce from Italy, full of meat and vegetables that have been cooked down into pure fat and flavor. When you taste this ragu, you’ll know it hasn’t come from a can. It’s still pasta sauce, but pasta sauce as it always should have been. It’s silky in texture and outrageously meaty, with sweet pops of carrot and onion here and there. The liquids mellow everything, smoothing the whole ragu into a lovely dance of complex flavors. It’s the perfect cozy dish to let simmer on a stovetop.
Some thoughts about the recipe: it’s easily doubled. My family isn’t large, so I didn’t make a large batch, but you will be just fine if you’d like to make a double batch. Just be sure to smell and taste everything while you’re cooking. Also, I was lucky to find a beef/pork mixture at my grocery store, so I didn’t need to try to make my own mix. But many Italian ragu recipes include ground veal, so I would try adding veal as well if you can find it. Enjoy!
- 1/2 pound ground beef
- 1/2 pound ground pork
- 2 onions, diced
- 3 carrots, diced
- 2 sticks of celery, diced
- 2 cups beef stock
- 1 1/2 cups grape juice or red wine
- 28 ounces tomato paste
- 3 cloves minced garlic
- 1 tablespoon rosemary
- 1 tablespoon thyme
- 2 teaspoons sage
- 1 teaspoon paprika
- 2 teaspoons oregano
- salt and pepper
- 1/4 cup Parmesan or goat cheese (optional)
- Fresh basil (optional)
Begin by browning your meat in a large Dutch oven. Once the meat has browned, add your onions, carrots, and celery. Saute until soft.
Stir in the beef stock, grape juice (or red wine), and tomato paste. Add the garlic, rosemary, thyme, sage, and paprika. Mix well. Reduce the heat to low. Allow the covered pot to simmer for 1 1/2 hours, stirring occasionally, or until the flavors meld.
Season with oregano, and salt and pepper to taste. Serve with pasta, and garnish with Parmesan or goat cheese and basil if desired.
Roasting a chicken can be intimidating, but I believe it’s an important cooking skill to have. It’s perfect for a long weekend, or for a dinner party, and it makes great leftovers. And this roast chicken with garlicky potatoes is a great place to start! […]
Salted caramel cheesecake. I almost feel like I don’t have to write anything else….if you need to be talked into eating cheesecake, you’re someone who needs cheesecake the very most. Especially this gorgeously rich salted caramel cheesecake. Each bite is perfection. Sweet, salty, and outrageously creamy, this cheesecake needs nothing else. You might have to take a nap after eating a slice, but it will be worth it.
This recipe is specifically for salted caramel cheesecake, but it would be lovely with a berry topping or chocolate marbled in or even plain. This is my go-to cheesecake recipe, but I couldn’t resist jazzing it up a bit. Just for you.
I recommend leaving out the cream cheese for at least three hours, and the eggs for one hour. Room temperature ingredients will give you a much creamier cheesecake. If you need a few more pointers on caramel, you can find them in my earlier post about salted caramel sauce. Enjoy!
For the cheesecake:
- 14 graham crackers
- 1/3 cupbutter, melted
- 5 8 oz blocks of cream cheese, softened to room temperature
- 1 cup sugar
- 1/3 cup sour cream
- 3 eggs
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
For the salted caramel sauce:
- 2 cups sugar
- 1/2 cup water
- 1 1/3 cup heavy cream
- 6 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 tablespoon salt
Preheat your oven to 350 F and grease your springform pan. Begin making your crust by sealing your graham crackers in a Ziploc bag and smashing them against a countertop to create crumbs. Mix the crumbs in a large bowl with the melted butter, and press into the bottom of your springform pan to make the crust. Bake for 8-10 minutes or until golden. Set aside until needed.
Cream the softened cream cheese and sugar together until fully mixed. Add the sour cream, eggs, vanilla, and lemon juice, and mix until just combined. Pour the batter into your prepared crust, place on a large baking sheet, and place in the oven. Fill the baking sheet with water to ensure that there will be no cracks. Check on your cake periodically to make sure there’s always water.
Bake at 350 F for 60-70 minutes, or until lightly set. Chill for 1-8 hours.
While your cheesecake is baking and chilling, go ahead and make your caramel sauce. Begin by measuring everything and getting it ready. Next, find a large saucepan (larger than you think you’ll need), and mix the sugar and water well. Cook at medium heat until the sugar has dissolved and the mixture begins to bubble. Turn the heat to high and stop stirring. Watch for an amber color, which may take from 5-10 minutes. But DO NOT WALK AWAY.
When it’s reached a nice amber color (don’t worry; there’s a spectrum in which you’ll be safe), remove the saucepan from the heat, slowly add the cream, and keep whisking. (I’d recommend wearing an oven mitt on your stirring hand.)
Once the mixture has reached a nice consistency and the cream is mixed in, add the butter, vanilla, and salt. Pour into a glass bowl or jar to chill. The caramel will thicken as it cools. Taste your salted caramel sauce once cool, and add more salt if needed.
Once you’ve allowed the caramel sauce to cool, carefully drizzle it over your cheesecake and finish it with a sprinkle of flaky salt. Enjoy!