Southern Fried Chicken

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Holy *^%$ yall! We made fried chicken! We took advantage of this gorgeous summer day and went on ahead and conquered another culinary fear… homemade fried chicken. Prior to making this tonight, I typed out: “I’m 99.999% certain that we can’t best KFC or any southern back road gas station’s fried chicken, but we’re going to try!” Well, we succeeded! I’m a little shocked actually… It even looks like the gorgeous, crispy-skinned chicken you might see when you’re out picking up a bucket!

After we decided to do this, I thought, who better to help us than Paula Deen…? If you google “southern fried chicken,” her recipe is the first recipe that shows up. I’m not going to lie… I don’t know that I’ve ever cooked Paula Deen before… her devotion to butter is slightly overwhelming. But it just seemed to be the right thing to do when learning to fry chicken. (Confirming our decision to try the Queen of Southern Cooking’s recipe was an article from Food52, where they tested the recipe.) We did tweak her recipe in a few places, which luckily worked out well. The main difference between our recipe and hers is the brine. We’ve been convinced by our reading to brine chicken prior to frying. I definitely think it helped to keep our chicken moist and flavorful!

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Southern Fried Chicken

(Adapted from Paula Deen/The Food Network)
Ingredients:
  • ~2 lb bone-in, skin-on chicken pieces
  • Brine
    • 1 gallon water
    • 1 cup salt
    • 1 cup brown sugar
    • 5 cloves garlic, minced
  • Dredging
    • 3 eggs
    • 1/3 cup water
    • 2/3 cup hot sauce (we like Frank’s Red Hot)
    • 2 cups self-rising flour (or 2 cups AP flour + 1 tbsp baking powder + 1/2 tsp salt)
    • 1 tbsp garlic powder
    • 1 tsp salt
    • 15+ turns fresh ground black pepper
  • Oil, for frying (we used peanut oil)
Instructions:
  1. Bring the ingredients for the brine to a boil to dissolve the sugar. Then remove from heat and let cool – all the way!
  2. Once the brining liquid is cool, submerge the chicken pieces and refrigerate for 12-24 hours. (We did a full 24h).
  3. Once ready to cook, remove chicken from brining liquid and pat dry. Let sit out until room temperature.
  4. Meanwhile, make two dishes of wet and dry dredging ingredients. Whisk together eggs, water, and hot sauce. In another bowl, sift together the flour, garlic powder, salt, and pepper.
  5. Pour oil into the pot you’ll use for frying. Don’t fill the pot more than 1/2 full of oil, but add enough to cover the chicken pieces. Heat to 350 degrees.
  6. Dredge the individual chicken pieces first in the wet bowl, then in the dry bowl. Repeat, dipping again in the wet, then dry bowls.
  7. Fry in batches until brown and crispy. [Paula says it should take 8-10 minutes for white meat and 13-14 minutes for dark meat.] Don’t crowd the pot!
Feeds 3-5
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Bahraini Chicken Machboos

 

About a month ago, our friend/former co-worker Noel moved with her husband to Bahrain. Not exactly your average move to the other side of town, or across state lines. Noel has been blogging about their move and adventures halfway around the world, which is so fun to see! I was pretty jealous reading about their first Iftar in Bahrain and the gluttonous mounds of food they were offered, which prompted me to investigate the cuisine of Bahrain. From here I learned that the “national dish” of Bahrain is this one we’re sharing today, Chicken Machboos.

This is a simple chicken and rice dish, but with way more spices and flavor than the typical American comfort food version. It is not spicy, but deeply spiced. I tasted the rice both before and after the addition of the rosewater, and let me tell you… you don’t want to skip that step. Don’t fear the floral aroma! It doesn’t make your dish taste sweet or like you’re munching on a bouquet of flowers. It does bring out the flavor of all of the other spices in the dish though. Rosewater can be found at some regular grocery stores, but definitely at Middle Eastern markets. And since you’re definitely going to need to hit up a Middle Eastern market/grocer for the loomi, you now have two reasons to explore. I’ve been wanting to cook with loomi for awhile now. I love trying new ingredients! Loomi are dried limes. Sometimes they’re labelled as such, or as black limes, or even (incorrectly) as dried lemons. Loomi are used in many Middle Eastern recipes, especially those with Persian origins. To make them, fresh limes are boiled in salt water and then left out in the sun to dry. Definitely a unique taste for the average American palate! Give them a try and see what you think!

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Loomi ⇑

PS: Noel, what should we make next?? Send us more Bahraini/Arabic/Gulf/Middle Eastern recipes or ideas!

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Bahraini Chicken Machboos

(Adapted from here & here)
Ingredients: 
  • 2 tbsp neutral oil
  • 1 tbsp baharat*
  • 2 tbsp paprika*
  • 1 tsp turmeric
  • 1 tsp cardamom
  • 1 1/2 tsp salt
  • 10 turns fresh ground black pepper
  • ~3lbs mixed, bone-in chicken pieces (we used thighs & drumsticks)
  • 2 onions, diced
  • 6 cloves garlic, minced
  • 1 inch fresh ginger, minced or grated
  • 1 large jalapeno, de-seeded & minced
  • 3 loomi/dried limes/black limes
  • 2 medium tomatoes, diced
  • 2 cinnamon sticks
  • 2 1/2 cups chicken stock
  • 2 cups basmati rice
  • 1/4 cup chopped, fresh cilantro
  • 1/4 cup chopped, fresh parsley
  • 2 tbsp rosewater
*We’ve made our own baharat mixture, following these proportions, as suggested by a Syrian chef when we made Syrian Mini Meatballs (Dawood Basha). As with most spice blends, there are many variations of exact mixtures, especially regionally. Most baharat blends contain paprika; the one we follow does not, so we’ve added it to the recipe. You can also buy this blend, usually at a Middle Eastern market or similar place.
Instructions: 
  1. In a large dutch oven, heat the oil. Combine all of the spices in a small prep bowl to the side.
  2. Pat all of the chicken pieces dry and season with roughly a third of the spice mixture. Fry the chicken, skin down, until brown and crispy. (You will likely have to do this in batches.) Remove pieces to the side.
  3. Now add the onions to the hot oil. Cook for 5 minutes, stirring occasionally. Follow the onions with the garlic, ginger, and jalapeno. Top this with the remaining spice mixture. Continue cooking for another 6-8 minutes.
  4. Poke holes into the dried limes and add them, along with the tomatoes, cinnamon sticks, and chicken stock, to the pot.
  5. Return the chicken to the pot and bring the liquid to a boil. After reaching that boil, lower heat to a slow simmer and cover, cooking like this for 1 hour.
  6. While the main dish is cooking, soak the rice in cool water. Drain when the main dish has reached that hour of cook time.
  7. Add this point, remove the chicken to a lined cookie sheet, preheated to 325 degrees. This will bake just while while the rice is cooking.
  8. Add the rice, cilantro, and parsley to the liquid in the dutch oven. Simmer until the rice is cooked and liquid absorbed, which should take less than 10 minutes. Remove from heat while the rice still appears wet.
  9. Remove the cinnamon sticks and dried limes.
  10. Sprinkle the rice with the rosewater. Adjust salt if needed.
  11. Serve with chicken on top of the rice.
Serves 6-8

White Wine Poached Shrimp

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Selim has been perfecting this dish for months now. And by perfecting, I mean tweaking it every single time he makes it, with each iteration a smidge more delicious than the last, even though the very first attempt was excellent! It all started one time when we had a left-over half bottle of wine and a ‘Manager’s Special’ of shrimp that needed to be eaten. From there, this has become one of our favorite dishes. He’s definitely figured out how to delicately poach the shrimp, while simultaneously achieving a beautiful flavor! Everyone loves shrimp, but let’s not lie here, the poaching liquid is what you want. There is no shame in drinking it. On that note – you want to use a halfway decent bottle of wine because the wine basically is your dish. I’m not saying spend $40, but take it a notch up from the Two-Buck Chuck.

This dish feels very elegant and complex, but it actually isn’t hard to make at all. As we’ve shared it, it is simply the shrimp and the poaching liquid, but you can take it a few different directions. Frequently, we just eat it in a bowl, allowing us to slurp up all of the delicious poaching liquid unencumbered. You can also serve it on top of pasta (or another starch, like rice), which we also do frequently (and as you see in our pictures from tonight), or with some bread to soak up the liquid.

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White Wine Poached Shrimp

Ingredients: 
  • 3 strips of bacon, sliced into lardons
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (750mL) bottle dry white wine
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp salt
  • 1/4 cup Asiago (or other hard) cheese, thinly grated
  • 1 lb fresh raw shrimp
Instructions: 
  1. Peel and de-vein the shrimp if not already done for you.
  2. Cook the bacon in a large pan over medium heat until the fat is released and bacon is crispy. Then remove the bacon to the side.
  3. Add the onion to the bacon fat. Cook, stirring occasionally, for 3-4 minutes. Then add the garlic and cook just another 1-2 minutes. Don’t brown.
  4. Pour the bottle of wine into the pan. Add the red pepper flakes and salt. Simmer for 15-20 minutes, tasting to see that the alcohol has cooked off.
  5. Slowly sprinkle in the cheese, stirring as you go.
  6. Add the shrimp to the pan. Cover and cook, keeping the liquid at a slight simmer. Watch closely, removing from heat when the shrimp turn pink. This will only take 2-3 minutes!
  7. Serve with the reserved bacon bits on top. You also might want to consider topping with a little more Asiago!
Serves 3-4

Baked Beef Empanadas

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Just a few weeks ago, we shared our Farewell Columbia homage to our food faves from our home for the past three-ish years. One of Ally’s favorite things to do in Columbia was to walk up and down the market, pretending like she might branch out, but then settle back on her favorite empanadas for brunch. Can’t blame her! We’ve been a little apprehensive to make empanadas at home for fear we won’t do them justice. But since we have time off between graduation and starting our new jobs, we’ve promised ourselves that we would attempt some of the more intimidating/time-consuming/difficult dishes that we’ve been too afraid to try! Fingers crossed 🤞🏽

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A lot of time when we attempt a recipe from a cuisine that we didn’t grow up cooking (ie: most of them), we struggle to find the authentic recipe. We don’t want to misrepresent anything on here. In standard fashion, we spent a lot of time scouring the internet for the perfect empanada dough recipe. For a basic empanada dough for baking, it seems that the biggest controversy is whether or not to use an egg in the dough. We decided to try no egg dough today. We mostly leaned on one of Ally’s favorite sites, Global Table Adventure, for our dough recipe and inspiration for the empanadas themselves. Her video of repulgue-ing the dough edges was really helpful! While Sasha made empanadas for her Argentina meal, we didn’t add the more traditional Argentine ingredients (hard-boiled egg, olives) to ours tonight – we wanted to start our homemade empanada adventure with a basic recipe. We also consulted an article – Common Empanada Mistakes – for help too!

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Baked Beef Empanadas

(Roughly adapted from Global Table Adventure)
Ingredients:
  • Dough
    • 4 cups AP flour
    • 2 tsp salt
    • 16 tbsp (2 stick) cold butter
    • 1 – 1 1/2 cups cold water
  • Filling
    • 1 tbsp neutral oil
    • 1 small onion, minced
    • 6 cloves garlic
    • 1 tbsp tomato paste
    • 2 tsp cumin
    • 1 tsp oregano
    • 2 tsp chili powder
    • 1/4 tsp cayenne (omit for those who can’t take the heat)
    • 2 tsp paprika
    • 1/2 tsp salt
    • 10 turns fresh ground black pepper
    • 1 lb ground beef
Instructions:
  1. Prepare the dough first. Place the butter in the freezer for ~20 minutes prior to getting started.
    • Sift the salt into the flour.
    • Grate the cold butter into the flour.
    • Slowly stir the water into the mixture until a shaggy mixture forms. Then turn it out onto a floured surface and smush into a ball with your hands. (You don’t need to knead this dough!)
    • Refrigerate while preparing the filling.
  2. Heat the oil over medium heat in a large pan. Once warm, add the onions. Cook, stirring occasionally, for 3-4 minutes.
  3. The add the tomato paste and the herbs & spices. Cook another minute.
  4. Now add the meat to the pan. Break up into small pieces and cook until almost completely done.
  5. Refrigerate the filling while rolling out and cutting the dough. The filling should be cool before placing on the dough.
  6. Remove your dough from the fridge. Roll out into two circles, an 1/8th of an inch thick. Using a mold (or a cup or a bowl), cut out rounds of dough.
  7. Place a small dollop of meat into the center. Don’t overfill! Crimp the edges together to seal. (Check out the link in our post above or YouTube “repulgue” to get visual hints how to make it pretty!)
  8. Preheat oven to 425 degrees. Bake the empanadas for 20 minutes or until golden brown.
*Side note: these can be frozen prior to baking. They then can be baked from frozen, adding an extra 5-10 minutes to the bake time.
Makes ~ 2 dozen – this obviously depends on the size you decide to make!

Summer Turkey Kofte

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We’ve chatted about köfte here before (see our post for Sultan Selim Kofte). Usually they are made from lamb and/or beef, but really köfte can be anything. The origin of the word is from the classic Persian, meaning “to pound” or “to grind.” This obviously describes the ground meat, but really works for many other ingredients. We’re having steaks tomorrow night (a new attempt – in the cast iron skillet, on the grill!) and didn’t want red meat two nights in a row, so we thought we’d try our hand at some white meat köftes.

With the lighter turkey and the addition of the cilantro, these were a perfect summer dinner. They’re so flavorful, that when I was eating them it actually took me a minute to remember that they were turkey instead of a heartier meat. We grilled ours for ultimate summer-ness, but they would work well in a pan or under a broiler I suspect. There is a lot of delicious juice, so you want something to soak it all up. We had ours with flatbread, which was perfect for mopping up the plate, but rice or couscous would be great too.

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Side note: You may notice in our pictures that we skewered ours on the grill. This is definitely unnecessary and probably hurt us a little bit. Next time I’ll put them directly on the grill. 

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Blue Ridge Mountain sunsets just make dinner that much better!

Summer Turkey Kofte

Ingredients: 
  • 1 lb ground turkey (85/15)
  • 1/2 cup chopped fresh cilantro
  • 1/2 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tsp sumac
  • 1 tbsp Aleppo pepper
  • 1/4 tsp coriander
  • 1/2 tsp salt
  • 5 turns fresh ground black pepper
Instructions: 
  1. Combine all of the ingredients together. Can be done ahead of time and refrigerated for enhanced flavor melding.
  2. Get you grill ready or place a grill pan over medium-high heat.
  3. Form oblong köftes. Grill over medium-high heat for just 3-4 minutes on each side.
  4. Serve with rice or flatbread. Hummus, veggies, feta, and/or tzatziki would go well too!
Serves 3-4

Prosciutto & Basil Topped Lemon Ricotta Pappardelle

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Awhile back, I (probably via Pinterest let’s be honest) came across Seasons & Suppers. This food blog, or “online food and cooking diary,” as its author describes it, is honestly what I aspire for our blog to be. First off, we like to think of our site as our own personal culinary diary as well. Secondly, her photography is gorgeous. Gorgeous is an understatement. Breathtaking. Spectacular. Drool-inducing. Stunning. Insert whatever superlative adjective you prefer. And all of the recipes I see on the site, I immediately want to make. Somehow, Jennifer (the author) produces dishes that are homey and down-to-earth, without “fancy” ingredients or techniques, yet every dish seems fit to serve the Queen of England. I distinctly remember the day I discovered the site. I just kept clicking and pinning, clicking and pinning. I wanted to save ALL of the recipes to attempt myself! With all of this being said, this is the first recipe of hers we’ve attempted. Why? I don’t know, but I suspect that deep in the recesses of my brain I don’t want to see my results side by side with hers.

When we decided to have pasta for dinner tonight, I immediately thought of this recipe I’d seen from Seasons & Suppers a few weeks back – Lemon Ricotta Pasta with Prosciutto and Pea Shoots. How perfect for spring! Ricotta provides for a lighter sauce than many other pasta dishes (like our favorite Homemade Pasta Carbonara) and the lemon certainly adds spring-like brightness. We did make a few changes for our version, namely the addition of basil and homemade pasta, but what a beautiful inspiration! One tip: eat immediately after serving. As the ricotta cools, it becomes less sauce-like. It tastes delicious either way.

In conclusion? Go check out Seasons & Suppers for beautiful food photography and a plethora of recipes. And then try this pasta dish, whether her version or ours!

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Prosciutto & Basil Topped Lemon Ricotta Pappardelle

(Adapted from Seasons & Suppers, clearly)
Ingredients: 
  • Pasta
    • 1 1/3 cup AP flour
    • 1/2 tsp salt
    • 2 eggs
  • Sauce
    • 1 tbsp olive oil
    • 1 shallot, minced
    • 1 1/2 cups ricotta
    • 2 lemons, zested & juiced
    • Fresh ground black pepper
    • Pinch of salt
    • 6+ slices of prosciutto, torn
    • Fresh basil
Instructions: 
  1. Prepare pasta as described in Our How To Make Basic Pasta.
  2. Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #5 if using KitchenAid’s model) or do it by hand. Slice into ~ 1/2 inch ribbons. Let the flattened dough rest on a floured surface.
  3. Meanwhile, in a deep sauté pan, or a sauteuse pan, heat the olive oil over medium. Once hot, add the shallots. Cook for 5 minutes, until fragrant.
  4. Mix together the ricotta, 1/3 cup of lemon juice & 2 tbsp zest, and several turns of fresh ground black pepper. Pour into the pan with the shallots. Turn heat down to low.
  5. When ready to cook the pasta, bring large pot of water to a boil. Salt liberally. Cook pasta for just 2 minutes, until al dente.
  6. Drain the pasta, reserving some pasta water. Add pappardelle to the pan with the ricotta sauce and toss well. Thin the sauce as desired with reserved pasta water (we did not use any). You may increase the heat here if your sauce isn’t quite hot, but do so gently.
  7. Once the sauce is warmed to your liking, serve the pasta into bowls and top with torn prosciutto, basil, a pinch of salt, and more fresh pepper if you desire.
Serves 2-4

Ropa Vieja

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As we’ve mentioned a million times, we use this blog as a vehicle to get us to branch out and try different dishes we wouldn’t have otherwise thought to make. I was browsing our recent creations recently and was struck by the thought that we’ve had a little bit of a geographic bias. Our branching out has ventured into the Middle East, the Mediterranean, and North Africa quite a bit… not surprising, given that we both really love the food and flavors of that region. But maybe we’re inadvertently limiting the scope of our branching…? I don’t know why, but after coming to this realization, I immediately settled on Cuban food for our next adventure.

After drooling over pictures of Cuban sandwiches for a little while, I landed on a recipe for Ropa Vieja, which many claim as the national dish of Cuba. If you speak Spanish, you may note that “ropa vieja” translates to “old clothes,” which is not the most appetizing name I can think of personally, but is evocative of the legend behind the dish. The story goes that an impoverished old man had family coming over for dinner. He had nothing to serve them, so he shredded and stewed some old clothes. After praying over his creation and cooking with so much love for his family, he found that he had a delicious stew to serve, though the shreds of meat still resembled his old clothes. As best my internet sleuthing can determine, the recipe came to Cuba and the greater Caribbean via Spanish settlers, with its roots hundreds of years ago in Spanish Sephardic Jewish cuisine and their home in the Canary Islands. Tweaks occurred in the ensuing years, and this dish is considered to be quintessentially Caribbean and Cuban.

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Ropa vieja is traditional served in Cuba with rice and black beans, so of course we had to make some Cuban black beans as well! This quick version uses canned beans, so they’re super easy to throw together. And its easy to see why the Cuban serve them in combination… delicious! After serving the ropa vieja on top of the rice, with the beans on the side, we realized that it was even better all stirred together! So go ahead and make a big messy plate – this dish isn’t on your table for its looks, that’s for sure!

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Ropa Vieja

(Adapted from Bon Appetit)
Ingredients: 
  • ~ 1 1/2 lb flank steak, brisket, or chuck roast (the chuck roast will cook the fastest)
  • 2 tbsp neutral oil
  • 2 onions, chopped
  • 2 red bell peppers, sliced
  • 8 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 tsp brown sugar
  • Salt & fresh ground black pepper
  • 3 medium tomatoes, pureed
  • 2 bay leaves
  • 1 cup sliced green Spanish olives
  • 1 tbsp apple cider vinegar
  • Cilantro, for garnish
Instructions: 
  1. In a large Dutch oven, heat the oil over medium heat. Season the beef on both sides with salt & pepper. Once warmed, sear the beef on all sides briefly (~3-4 minutes). Remove to the side.
  2. Add the onions, garlic, and bell peppers. Stir to coat with remaining oil and again season with salt & some fresh ground black pepper. Cook until soft and fragrant, approximately 10 minutes.
  3. Deglaze the dish with the wine. Stir in the spices and brown sugar.
  4. Return the beef to the dish, along with the pureed tomatoes. Nestle the bay leaves into the liquid. Cover and turn the heat down to low. Braise the beef for 2 1/2 – 3 hours. You want to see a slight simmer if you peek under the lid.
  5. Uncover, skim off any fat on the top, and raise the heat so the liquid is simmering fairly vigorously. Shred the beef between two forks.
  6. Stir in the olives and vinegar. Cook at the simmer for just an additional 15 minutes. Taste and add salt as needed – we added a fair bit.
  7. Serve with rice and black beans, with a little cilantro on top.
Serves 4-6