The proverbial hug of comfort food

We have had an incredibly warm winter. I am not complaining. I am going with the theory that a blizzard on October 30, 2011 that knocked out our power for a week was enough for this season, so God is sending a little extra sunshine our way.

I love a good snow storm but it doesnt seem like it is in the cards for us this year. I can get past. So I decided to pretend that we were having a blizzard. It makes me feel like nesting and cooking some big time comfort food.

I am somewhat of a mutt. My mothers family is from Virginia and settled there before the birth of our nation. My dads family settled in South Dakota when they came from Germany in the late 1800's. I am a Midwestern girl, with a southern mama living in New England. Hence the mutt reference. I also think I belong in the late 50's/early 60's but I am out of plutonium so my time machine is stuck in the garage. I digress.....

I love southern food. The problem is that it isn't always the healthiest for you. So I have been in search of a new way to fry chicken. I like oven baked, but lets be real. It isn't the same as fried. Then my hero, Michael Symon, did Twice-Fried Chicken with Sriacha Honey. The skies opened up and the heavens sang. I have found what I have been looking for all this time.

Fried Chicken can be intimidating. My granny used to make it in her cast iron pan on her gas stove. I never saw her burn a piece, set a timer, put a thermometer in the pan....she just knew when it was time to flip it and when it was done. I did not inherit the chicken gene. I have tried many recipes and even though my four kids loved being the guinea pigs, I was never happy with how it turned out. I was just content. This recipe is simple. There is no wet soak with this recipe, just a dry rub that really gets the seasoning deep down into the chicken.

I only like white meat. My beloved likes dark meat. I didn't buy a whole chicken and cut it up. I bought four breasts on the bone and six drumsticks. You could probably do it with boneless, skinless chicken breasts but it probably wont be as juicy. The bone and skin lock in that juiciness.

I fried mine in my big dutch oven, with the thermometer clipped to the side to make sure the oil stayed the correct temperature. It was not greasy at all.

Twice-Fried Chicken with Sriacha Honey

Ingredients

• 2 tablespoons Old Bay Seasoning
• 1 tablespoon coriander seeds, toasted and cracked
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• Kosher salt
• One 4-to 5-pound chicken, cut into 12 pieces (2 breasts, halved, 2 legs, 2 thighs, 2 wings and 1 backbone, halved)

• 3 tablespoons honey
• 3 tablespoons Sriracha
• Peanut Oil, for frying
• 1 1/2 cups instant flour
• 2 TBSP Cornstarch

Directions

In a small bowl, combine Old Bay seasoning, coriander seeds, chipotle powder, paprika and a generous pinch of salt and mix well. Coat the chicken pieces with the spices, place in some large resealable plastic bags and refrigerate overnight.

In a small bowl, combine the honey and Sriracha. Stir well and refrigerate until ready to fry the chicken.

In a large Dutch oven, put in enough peanut to come 4 inches up the side of the pot. Heat the oil to 325 degrees F.
Take the chicken out of the fridge an hour before you want to cook it.

In a large, shallow baking dish, whisk together the flour, cornstarch and a generous pinch or two of salt. Remove the chicken pieces from the bags and dredge in the flour mixture.

Beginning with the thighs, add the chicken to the pot, making sure not to crowd. (This may take several batches.) Place the lid on and cook until golden and cooked 80 percent through, 8 to 10 minutes. Remove the chicken to a wire cooling rack and repeat with the remaining chicken, if necessary. (If you're entertaining, you can get ahead by doing all work up to this point, then continuing just before you plan to serve.)

Once all the chicken is done, heat up the oil to 365 degrees F. Add the chicken in the same batches and cook until dark golden and crispy, 2 to 3 minutes per side. Remove onto paper towels and serve immediately with the Sriracha honey.

Greens with Bacon and Onions

Ingredients

• 1/2 lb. pound bacon, diced
• 2 Spanish onions, sliced
• 4 cloves garlic, sliced thin
• 1 pound collard greens
• 1 pound kale
• 1 pound mustard greens
• 1 pound Swiss chard

(or any combination of what is in season. You just need 4 lbs combined.)

• 1 teaspoon red chile flakes
• 1 large pinch salt
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• Your favorite hot sauce

Directions

In a large Dutch oven, add the bacon to the pan over medium heat and cook until the fat begins to render. When the bacon is almost crisp, add the onions and sweat for 3 minutes. Add the garlic and sweat for an additional minute.

Remove the tough stems of the greens and discard. Roughly chop the greens and tender stems and add them to the pan with the chile flakes and a large pinch of salt. Cover and cook over low heat for 10 minutes.

Remove the lid and add the vinegar and sugar. Put the lid back on and cook for an additional 30 minutes.

Remove from the heat and check your seasoning; if it's not spicy enough for you, add your favorite hot sauce to taste.

 

 

 

 

This stick-to-your ribs meal hit the spot. The chicken was great cold the next day to boot. I am looking forward to making it this summer and taking it on a picnic.

 

This isn't my grannys fried chicken, but I think she would be proud.