Buttermilk Fried Chicken

chef@thebluepot.com — Sun, 14 Feb 2010 22:00:00 GMT

Who doesn't Love Fried Chicken? This recipe is one of my favorites. It requires a little extra work with the brining but it is completely worth it. The brine is pretty universal too, it is great for pork loin, pork chops and roasted chicken. If you think pork and chicken are always dry this recipe is for you. The brine helps with the browning and reduces the chances of the meat drying out. Give the recipe a try and you will have everyone coming back for seconds. Bon Appetit!!

Brining:
24c water, cold
1c kosher salt
1/2c honey
10 bay leaves
20 unpeeled garlic cloves
3T whole black peppercorns
5 large rosemary sprigs
1 bunch thyme, remove rubber band
1 bunch parsley, remove rubber band
3/4c lemon juice
3 31/2pound chickens, each cut into 8 pieces

Brining: Bring 2 cups of water plus remaining ingredients, except chickens, to boil in lg pot. Once boiled add to remaining cold water and stir. Rinse chicken. Add to brine, pressing to submerge. Chill 12-24 hrs. Drain and pat dry. Picking off herbs and or peppercorns. Discard the brine.

Frying:
6c flour
5T garlic powder
5T onion powder
4t paprika
1t black pepper
4t kosher salt
6c buttermilk
12c peanut oil

Frying: Line 2 lg baking sheets w/parchment. Mix 1st 6 ingr. in lg bowl. Place buttermilk in another bowl. Dip chicken in seasoned flour, then buttermilk, then seasoned flour. Place on prepared sheets. Let stand 1hrs. Pour peanut oil into heavy large pot. Heat to 320/330°. Fry leg and thighs first turning once about 13mins. Breasts 7 mins. Transfer to paper towels to drain. Sprinkle with salt. Eat… This recipe is great to have for leftovers served cold on a picnic.

Blue Pot Bahn Mi

chef@thebluepot.com — Mon, 18 Jan 2010 03:44:00 GMT

This is one of my favorite sandwiches. I have seen it in all kinds of publications. From Bon Appetite to the New York Times. Everyone has their own idea of what is to be on the classic Vietnamese sandwich. Really Bahn Mi means “bread” in Vietnamese. The idea was developed by the French colonialism in Indochina, combining the French “salad sandwich” of lettuce, tomato, pate, other veggies and a dressing and Asian flavors of cilantro, chilies, fish sauce and pickled veggies. Many countries have their own rendition of this popular sandwich. Common Varieties of this sandwich include roasted pork, pork meatballs (as in January’s Bon Appetit), chicken and tofu. Really this is a great sandwich to make with any leftovers. From Pork Roast from Sunday dinner or if you are not a big cook you could use deli meat. Perfect for a boring Monday lunch. I really like the meatball idea, its quick and easy. Here is a great idea as to how we would make it.

Blue Pot Bahn Mi

Serves 4

Pork Meatballs

1# Ground Pork

1tsp. Grated Ginger

1Tbs Chopped Green Onions

1Tbs Chopped Cilantro

1Tbs Fish Sauce

2Tbs Sweet Chili Sauce- Mae Ploy (Found in the Chinese Section of most supermarkets or at your local Asian Market)

1 Egg

½ cup breadcrumbs

1tsp Salt

1tsp Black Pepper

Meat Ball Procedure: Preheat oven to 400F. Mix all of the above ingredients in a bowl until well combined. If you do not prefer ground pork a great substitute would be ground chicken. Ground beef would be ok but it seems to be a bit heavy for this sandwich. Lighter meats work best. Scoop meatballs with a tablespoon into and place onto a foil and pan spray lined sheet tray. Roll each spoon of meat into a ball. Bake for 12-18 minutes until cooked through. You can break one in half to see if cooked.

Sandwiches:

Hot Chili Mayo (1/2 cup mayo mixed with 1T hot chili sauce such as siracha)

1 cup coarsely grated carrots

½ cup coarsely grated peeled daikon (Japanese radish)

½ cup julienned cucumber

1Tbs seasoned rice vinegar

1Tbs sugar

Salt and Pepper

1 tsp Asian sesame oil

1 baguette cut into 4 sandwich sized portions

Thinly sliced jalapeño chilies

Fresh cilantro sprigs

Toss first 6 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Cut each baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain Excess liquid from vegetables (or leave on for a juicy sandwich); place atop meatballs. Press on baguette tops.

Blue Pot Catering

Buttermilk Fried Chicken

Blue Pot Bahn Mi

Blue Pot Bahn Mi

Pork Meatballs