BUTTERMILK-BACON SMASHED POTATOES
Steps:
- Add the potatoes to a pot and cover with water. Season with salt and bring to a boil. Once at a boil, cook until a fork can easily pierce through the potatoes, 10 to 15 minutes. Drain and add to a bowl.
- Place the bacon in a cast-iron pan over medium heat. Allow the bacon to render and crisp, about 5 minutes. Reserve the fat.
- Put the buttermilk and heavy cream into a saucepan and scald. Reserve until needed.
- Smash the potatoes just a little bit, and then season with salt and pepper. Add the butter, a touch of the heated buttermilk/heavy cream, the scallions and 1 tablespoon bacon fat and smash. Taste and re-season if needed, adding more buttermilk/heavy cream if desired. Fold in the rendered bacon, reserving some for garnish. Garnish with the reserved bacon and scallions.
BOBBY FLAY THROWDOWN FRIED CHICKEN W/ANCHO HONEY
I made this after seeing the throwdown. I added a few more spices (whatever I had on hand) to the dredge and it turned out delicious. Got the Recipe from FoodNetwork.com
Provided by Mrshaz
Categories Chicken
Time 2h30m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1.5Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
Nutrition Facts : Calories 1110.7, Fat 55.5, SaturatedFat 16.3, Cholesterol 251.2, Sodium 442.8, Carbohydrate 82.7, Fiber 2.6, Sugar 44.6, Protein 69
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