Old-School Buttermilk Fried Chicken

In an effort to be both hip and timely my book club read The Great Gatsby last month. It was going to be, well, great. Cool, smart ladies reading classic fiction we hadn't looked at since high school, putting on lipstick, heading out to see Baz Luhrmann's much-hyped film, chatting it over with ice cold gin and tonics afterward. I could almost feel the cigarette holder between my fingers, not that I smoke, but we were just going to be that awesome.

But apparently we forgot. We forgot that we're not 16 anymore with endless summer stretching before us. We forgot the obligations. Work. Travel. Spouses. Pets. Kids. Oh, and some of us need to be in bed by 10 pm. So the movie never got seen. Not by any of us. And then it was gone. Out of the theaters while we were still making our great plans. Awful, right?

At least we still have book club. And this plate of cold fried chicken.

You know the scene? Tom and Daisy huddled at the kitchen table shortly after the accident, a platter of cold fried chicken between them. This is symbolic fried chicken, people.

In keeping with Gatsby, this is old school fried chicken - shake it in a paper bag and deep fry it old school. No Corn Flakes. No oven "frying". No rushing. Old school fried chicken takes time. First there's a leisurely herb-scented buttermilk bath.

Then a slow fry. Resist the urge to make your oil too hot or you'll end up with burnt on the outside, raw on the inside chicken. Nobody wants that. Keep the oil right around 325-350 degrees. Adjust the heat accordingly as you work. Don't speed it. Savor the process. Then eat the chicken. And remember, there's always Netflix. 

Old-School Buttermilk Fried Chicken
adapted from SimplyRecipes.com

3 pounds chicken pieces (I used 12 drumsticks)
1 quart buttermilk
1 large onion, thickly sliced
1 tbsp Tabasco sauce
1 tbsp cayenne pepper
1 handful fresh parsley, roughly chopped
1 handful fresh thyme
2 cups all-purpose flour
1 tbsp Penzeys Black and Red Spice (or 1/2 tbsp cayenne and 1/2 tbsp ground black pepper)
1 tbsp onion powder
1 tbsp seasoned salt
2-3 cups canola oil for frying

Whisk together the buttermilk, Tabasco sauce and cayenne in a large bowl. Toss in the onion slices, thyme and parsley. Place the chicken pieces into the mixture and marinate at least overnight (8-36 hours). Drain the chicken pieces in a colander.

Heat the oil in a large, deep, heavy pot over medium high heat to 350 degrees. Your oil should be about an inch and a half deep in the pot. 

Meanwhile, layer two large paper grocery bags, one inside the other. This is a great time to bust out the sturdy Whole Foods bags that you have stashed in a closet somewhere. Dump the flour, Black and Red, onion powder, and seasoned salt in the bag. Fold over the top a couple of times to seal the bag and give it a shake. Add the drained chicken pieces, reseal the paper bag and give it a few heart shakes to coat the chicken.

Working in batches, carefully place a few chicken pieces into the hot oil. Don't crowd them. Fry the chicken on one side for about 12-15 minutes then carefully flip each piece and fry the other side about 10 -14 minutes until crispy, golden and cooked through. Drain on paper towels. Season with salt and pepper. Serve hot, or let cool to room temperature, refrigerate and serve it Gatsby-style. Cold.

Thai Steak (or Chicken) Salad

I'm always on the lookout for ways everyone get what they want out of a single meal. For the kids this means things they like, not too spicy, small colorful portions, followed by dessert. For Mufasa it entails big robust flavors, plenty of heat, and meat. I want something that tastes good and still allows me to button my pants in the morning. It can be tricky to manage, but this little ditty fits the bill.

Oddly enough, Looly adores cabbage, so the salad portion of this meal is right up her alley. Roo is all about meat and while we've just started venturing into beef territory with him due to his allergies, this recipe works just as well with chicken. Bean likes the meat, veggies, mint leaves, and most of all, using chopsticks.

The flavor is big, bright, bold and spicy which makes Mufasa very happy, and since the meat gets tossed in the sauce after cooking, it's easy to keep the heat turned down for the kids. To dial it up for the grown-ups add plenty of Sriracha after you've tossed some cabbage and meat for the spice averse.

Thai Steak (or Chicken) Salad
adapted from Cooking Light June 2012

1-1/2 pounds flank steak, trimmed or 1-1/2 pounds chicken breasts
1/2 tsp black pepper
1/4 tsp kosher salt
1/4 cup fresh lime juice
1 tbsp brown sugar
2 tbsp soy sauce
1 tbsp fish sauce
2 tsp garlic, minced
2 tsp Sriracha
1 cup red cabbage, sliced
1 cup green cabbage, sliced
1 red bell pepper, seeded, and thinly sliced
1/4 cup cucumber, seeded and chopped
1/3 cup fresh mint leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh basil leaves

1. Heat a grill pan over medium-high heat. Sprinkle meat with salt and pepper. Cook about 6 minutes per side or until done. Remove meat from pan and let stand 5 minutes. Slice meat across grain into thin slices.
2. Combine lime juice, brown sugar, soy sauce, fish sauce, garlic, and Sriracha* in a bowl. Whisk to combine.
3. Combine both cabbages and remaining ingredients in a large bowl. Dress the salad mixture with 6 tbsp of the juice mixture and toss to coat. Add meat to the remaining juice mixture and toss to coat. Distribute salad onto plates and top with meat.

*If you're serving kids, hold off on adding the Sriracha until after you've tossed some meat and salad in the dressing.

Serves 6

Basil Mint Mojitos

I love my kids. And after a long sweltering day of riding CTA, picnicking in a tick-infested park, one destroyed iPhone case and and a full-blown WWF style 4-year-old death match, I love them just a smidgen more with a refreshing cocktail in hand.

Basil Mint Mojitos, Baby.

Mufasa's got a sweet little herb garden going and I am reaping the benefits. As if I needed an excuse to make this drink, the mint has been taking over. Turns out the basil needed a bit of a trim as well. 

Basil Mint Mojitos

2 sprigs mint, torn into pieces
2 sprigs basil, torn into pieces
2 lime wedges
1.5 ounce basil infused simple syrup*
1.5 ounces rum
Club soda

1. Place mint, basil, lime, and basil infused simple syrup in a glass. Muddle well. A dedicated muddler works well here but so did the blunt end of my meat mallet. Use what you have. No need to get fancy.
2. Pour in rum and stir. Add ice cubes and top off glass with club soda. Stir well and garnish with additional limes, basil leaves and/or mint.

*To make the basil infused simple syrup, combine 1 cup water and 1 cup sugar in a pot. Bring to a boil, stirring until sugar dissolves. Remove from heat, add 3-4 sprigs basil to the syrup, cover, and let sit for a few hours or overnight. Remove and discard basil. Pour syrup into airtight container and refrigerate until ready to use.

Sip long and sip hard. School doesn't start again until late August.