Friday, May 19, 2017

Buttermilk "Oven Fried" Chicken aka Cornflake Crust Baked Chicken

I was looking over a recipe book Carolyn brought in when we were preparing for the Library's Taste and Tell II program when I ran across this recipe from The Skinnytaste Cookbook. One of the titles caught my eye and I immediately thought about my Grandmother Gaudette.

Growing up in Connecticut, I remember a trip to the lake where my Great-Uncle Arthur and Great-Aunt Betty had a cabin. Me, my siblings and all my Holmes cousins always had a lot of fun playing together. This is where I first learned about an "outhouse." Who knew such a thing existed?

Grandma Gaudette would have a cooler full of her cornflake crust chicken legs packed. There was nothing better than sitting on a sandy beach, outside, eating cold chicken legs and whatever sides. As an adult, I can't imagine eating food anywhere near sand. Yeeesh!

When I inherited her recipe file after she left this world for her heavenly home; I was hoping I 'd find her recipe. I was sadly disappointed as it wasn't in there. Since then, I've repeated this story countless times so you can imagine how happy I was to find this recipe. I tweaked the spices to reflect what I had in my pantry and it was quite tasty. I didn't remove the skin as the original recipe recommended, so I'll leave that up to you. I did fix a double recipe but I have this broke down for a "normal" serving.

CHICKEN INGREDIENTS:

  • 8 chicken legs
  • ½ tsp sea salt
  • ½ tsp smoky paprika
  • ½ tsp poultry seasoning
  • ½ tsp garlic salt with parsley
  • ⅛ tsp black pepper
  • 1 cup buttermilk
  • 2 Tbsp. lemon juice
  • cooking spray

  • The recipe called for the chicken to soak in the refrigerator for 6-8 hours or overnight. I had around 2 hours. Rinse and season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and coat well. I stirred this concoction several times.

    COATING INGREDIENTS:


    • ⅔ cup panko bread crumbs
    • ½ cup crushed cornflake crumbs
    • 2 tablespoons grated Parmesan cheese
    • 1½ teaspoons sea salt
    • 1½ teaspoons smoky paprika
    • ½ teaspoon onion powder
    • ½ teaspoon garlic salt with parsley

    Preheat oven to 400 degrees. On a baking sheet, mix coating ingredients
    Prepare a baking sheet lined with aluminum foil and a rack sprayed with cooking oil.
    Time to get rolling!
    Roll chicken legs until they are nicely coated.
    Place on rack and lightly spray with cooking spray.
    Cook for 40-45 minutes. My oven is a little slow, so I went with 45 minutes.
    170 degrees. Whoops! 40 minutes minutes would have probably been fine. However, that extra 5 degrees didn't hurt them one bit. The crust was crunchy and the meat was moist and tender.
    We enjoyed this plate of chicken with Grandma's Cucumbers, mashed potatoes and corn.

    Tuesday, May 16, 2017

    Marinated Grilled Shrimp

    Last weekend Andy suggested we head south on I-65 and stop off at Logan's for a quick bite on our way to the river. We enjoyed some grilled veggies and mesquite grilled shrimp that were both prepared "just right." The next day, I made a side trip to Florence and fought the crowds shopping for myself and my Mother. If you've read this blog long enough, you know I am missing the shopping gene unless it revolves around shopping at a big grocery store with a great food selection or a home store. And I don't mean a frou frou place to clutter my house with.

    While navigating what seemed to be a million people in every spot I went to; waiting patiently for someone to assist me and even longer in line to check out, I had ample time to think about how I was going to fix some shrimp to go with the steak and baked potato Andy was going to fix that night. I decided to ditch the potato and pick up some zucchini, squash, purple onion and mushrooms to skewer and grill.

    I searched a few recipes online and found this one from CDKitchen to build from. I couldn't find "mesquite liquid smoke" so I had to improvise. Here is my final marinade.

    INGREDIENTS:
    1 lb. jumbo peeled & deveined shrimp
    1/4 cup olive oil
    1/8 cup lemon juice
    1/2 Tbsp hickory liquid smoke
    1/2 Tbsp onion powder
    1/2 tsp salt
    1/2 Tbsp Lawry's Garlic salt with parsley
    1/4 tsp. black pepper
    Crushed red pepper (I used a good sized pinch)

     Mix marinade and pour over shrimp placed inside of a zip bag.
     Let shrimp marinade for one hour.
     Skewer shrimp on water soaked wooden skewers.
    Place on hot grill (350 degrees). I turned these twice on each side until the tails turned pink and the shrimp was no longer translucent. I'm estimating it was around four minutes total.

    Wednesday, April 26, 2017

    Smoked Ham on the Oklahoma Joe

    Mr. Grisham has outdone himself smoking hams on the Oklahoma Joe grill at the river. We have more cooking apparatuses than anyone I know. He had been looking over smoker/grills for some time and kept going back this particular model. Of course, each one has to be tested before we cook for anyone else. We have smoked and grilled numerous meats and both agree this one is definitely the best one by far. (well, tied with a nice grilled steak!) We were getting everything together for Easter dinner this year and I realized I had never posted how our recipe for smoked ham on the blog. I clearly remembered snapping a few pics with my cell phone and thought I had. (These pictures do not do the taste of this ham justice!) Turns out I shared to my Man, That Stuff is Good timeline on Facebook. He smoked this shank portion ham for my birthday weekend and it was very well received!

    Andy used about 5 lbs. of charcoal to get this going. He added hickory wood throughout and kept the smoker at a steady 300 degrees.
     My country cook went all high tech with this digital thermometer.
    He went low-tech and comfirmed the final temp check. It took 2-1/2 hours on 300 degrees steady to reach am internal temp of 160 degrees. The ham was ready to wrap and go have some fun!
    We fixed a stuffed cabbage and it too was amazing!
    Andy double wrapped up the ham and let it go for another 2-1/2 hours while we were out fishing.
    We loosened the foil and let it rest a bit before slicing. It was absolutely delicious!

    This smoked picnic ham was amazing this past Easter weekend! It went down well with potato salad, green beans, macaroni and cheese and yeasty rolls. Alli and Aydan enjoyed searching for Easter eggs around the cabin and down the 71 steps to the dock and worked up an appetite for some good food!