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Buttermilk Fried Chicken - Picnic Bean Salad - Orange and Onion Salad - Carrot Salad - Wine Choice 2 lbs chicken pieces 3 cups buttermilk 4 eggs, beaten 3 cups flour Vegetable shortening for frying
If you're using breasts cut them in half and in half again with a heavy knife.
Place the pieces in a shallow dish skin side down and pour the buttermilk over them. Cover and marinade for 5-6 hours. Overnight would be better, if possible.
Preheat oven to 375 degrees. Remove chicken from buttermilk and season with pepper. Place the eggs and flour in 2 separate bowls. Dredge the chicken first in the flour, then the beaten egg, then again in the flour. In a pan with deep sides, melt enough shortening so it's about 2 inches deep and heat until very hot.
Fry the chicken for 2 minutes on each side or until skin is a golden brown color. Place on a baking sheet and bake for 15 minutes or until cooked through to your liking. Serve immediately or store in airtight container for tomorrow's 4th of July picnic. 1 16oz can light red kidney beans, rinsed & drained 1 small onion, thinly sliced 1/2 cup chopped cucumber 1/4 cup mayonnaise 1/4 cup olive oil 1/4 tsp. dill weed 1/4 tsp. pepper 1 medium tomato, chopped and seeded Feta cheese Place beans in a bowl. Combine mayo, oil, dill weed, and pepper and pour over beans. Stir to cover well. Refrigerate until ready to serve. Just before serving, stir in tomato and sprinkle with feta cheese. 4 servings 2 large oranges, seeded and diced 1/2 cup thinly sliced red onion 3 tbsp. chopped cilantro 2 tbsp. white balsamic vinegar 1/2 tbsp. honey 1/2 tbsp. olive oil Arrange oranges, onion and cilantro on dish. Stir together remaining ingredients in a cup or bowl and spoon over salad. 6 medium carrots, chopped or shredded 1/3 cup raisins 1/4 white balsamic vinegar 1/4 cup chopped parlsey 4 tbsp. vegetable oil 2 tsp. honey 1/4 tsp. pepper
Put carrots in a large bowl and set aside. Place raisins in a small bowl and cover with hot tap water. Let them plump for 10-15 minutes. Drain and add to the carrots.
In a small bowl, vigorously stir together vinegar, parsley, oil, honey and pepper. Add to the carrots and raisins and mix well. Serve immediately or store in airtight container in refrigerator up to 3 days.
================= Karen's recipes for July work fine for a picnic or a back-deck get together -- but it isn't so easy to pick a wine to go with the dishes. The important thing to realize is that searching for the perfect wine with a meal like this is a fool's errand. That is a little frustrating to me, but it tends to be my average experience. Karen likes lots of flavors, lots of different dishes. The food is good, but a wine that goes with one may be a bad companion for another. Meals built like this are normal Summer fare for many people, so what do you serve? Well, having made a few bad matches in my life, I have come to a conclusion. When in doubt, go with a Sauvignon Blanc. This is a very food-friendly wine that can also be fine by itself and seems to go wonderfully with lazy Sundays on the deck or evening barbecues. New Zealand makes a specialty of it, and Sauvignon Blanc from there seems somehow different than from everywhere else. In America, California has a number of good ones. I have a liking for the Chateau Souverain Sauvignon Blanc Alexander Valley 2002. Since the focus should be on the company when you have an informal gathering, it is usually best to simply have two or three different bottles open and let your guests pour for themselves. So many people drink Chardonnay that it is almost required to have a bottle available. I'd pick a modestly priced one, perhaps the Chardonnay California Founder's Estate 2002 from Beringer with the Chateau Souverain, and then think about a light red, something with a little fruit to it. If I had my choice, this would be the Dolcetto from Demarest Hill, a little winery in Warwick, NY that we enjoy. But unless you are nearby, that will do you no good. So think of wines like a Beaulolais, Spanish Rioja, an Italian Chianti or Dolcetto, or a Pinot Noir. These should be wines that are meant to be drunk young: the Chianti should not be a Riserva, the Rioja might be a Crianza. Since all that really means is that they were aged less before being sold, they will also be lower in price. Enjoy! Buttermilk Fried Chicken - Picnic Bean Salad - Orange and Onion Salad - Carrot Salad - Wine Choice |
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Last modified: August 07, 2007 |
