Roasted Vegtables:FFY Night

Roasted Vegetables and Wild Rice

It's FFY again...Fend For Yourself! Rich is at the Grizzly game, Webb has gone to bed early and I'm left trying to figure out what I'm going to eat...because yes, I'm going to eat and Taco Bell doesn't deliver! Left overs it is...but it's damn good left overs. So good, Rich even eats it!

If you don't know already, when I met my husband he didn't eat vegetables. So he doesn't eat celery? NO. He doesn't eat carrots? No. What about beans? Oh yeah, he eats beans...one kind...Ranch Style Beans, and that's the extent of the bean eating. A long story short...he's come a long way.

Rich has been patient and has tried just about everything I've made...but I think I have come across something that is a clear winner...Thank you Deidre for the recipe!

Rich's vegetable journey started with asparagus...he was intrigued by the way they grow...my father raises asparagus and the way they poke out of the ground and reach amazing heights in hours is an incredible thing to watch. Rich started by eating the tips...agreed, the leaves are much better than the trunk (same with broccoli). I decided not to give him a trunk or leaf choice...I chopped it up and paired it with something he actually likes...sweet potatoes, added some goat cheese to make it creamy, put this on top of wild rice and wah-la!

My friend Deidre got me hooked on her roasted veggies recipe a few years ago. The best thing about it, is that you can use just about any vegetable. Deidre uses sweet potatoes, red onions and squash...which is why I never thought about serving this to Rich. I've added a few twists and tweaks to mine and Rich's liking, but I'm telling you, whatever you like...it will be wonderful! My recipe for tonight's leftover meal goes like this...

Wild Rice
4oz package wild rice
2 cups chicken stock
1-2 cloves minced garlic
3 tablespoons olive oil
1 tablespoon butter

Webb Franklin Asparagus

Roasted Vegetables
2 large sweet potatoes, peeled and cubed
15 asparagus, cut in fourths diagonally
2 beets, cubed
I wish I could say that red onion was in this...but Rich wouldn't dare go there.
1 teaspoon thyme
1 teaspoon rosemary
2-3 cloves minced garlic
4-5 splashes balsamic vinegar
5 tablespoons olive oil
Crumbles of goat cheese
Salt and pepper to taste

Wild Rice: Heat oil and butter in a heavy-bottom pot, saute garlic for 2 minutes. Add wild rice to olive oil and butter and stir for 1-2 minutes. Pour 2 cups of chicken stock into rice and boil, cut heat to low, cover and simmer for 45 minutes to an hour.

Vegetables: Mix all veggies with herbs, vinegar, 1 clove garlic and 4 tablespoons olive oil. Roast on a greased cookie sheet at 475º for 25 minutes stirring every 10 minutes. Make sure to stir every ten minutes or they will stick.

Deidre's Roasted Vegetables
The Original Recipe by Deidre Lightle..Thanks for sharing.

1 large or 2 small sweet potatoes, peeled & cubed
½ Red onion diced (about the size of the potatoes)
1 squash, cubed (optional)
Mix together:
¼ C of olive oil
4-5 splashes of balsamic vinaigrette
1 teaspoon thyme
1 teaspoon rosemary

View full recipeYour favorite herbs can be substituted. Mix oil mixture with veggie mixture and cook at 475 for 25 minutes stirring every 10 minutes. Make sure to stir every ten minutes or they will stick to cookie sheet. I serve mine on brown rice and usually eat with fresh corn on the cob! –DL

A TEN Course Meal: By My Design

Oh to OVERindulge! Rich and I went with a group to Hot Springs for a little R&R...after a weekend of lake house relaxing and betting at the track (Oaklawn), our last stop was The Arlington Hotel. They have a brunch that is…well…gi-normous! Since I have been once before, I was prepared and ready to tackle a meal I am not soon to forget.

It rarely gets better than a serve-yourself, brunch buffet. You can create your meal exactly the way you want it. There is a true art to managing your way through a buffet. My father is a lover of this method of eating and has passed his talent down to me.

Before you start. There are a few things to remember.

1.     This is your meal, make it exactly the way you want it.

2.     Make sure you get the lay of the land before you start piling food on your plate.

3.     Don’t fill up on what you don’t absolutely have to have. Save room for what  you couldn’t possible leave sitting on your plate…believe me there will be plenty.

4.     This is not a rushed event. Sit back, relax and enjoy the food!

Okay, now that the rules are sets, I’ll take you through my 10 course meal. Yes, 10 Course Meal!

Course 1: Peel ‘em and Eat ‘em Shrimp.

A light start…I chose 5 shrimp with cocktail sauce.

Course 2: Raw Oysters

Three plump raw oysters with lemon, Wooster (Worcestershire) and cocktail sauce on top of crackers

Course 3: Salad

This is one of my favorites. Spinach, beets, mushrooms, bacon, gorgonzola dressing.

Course 4: Salmon

Smoked Salmon with egg, red onion and lemon (really wished for some capers, but could not find them)

Course 5: Eggs Benedict

I ended up not eating the English muffin, it was too soggy, but the egg, Canadian bacon and hollandaise were wonderful.

Course 6: Chicken Fried Steak

I couldn’t pass this up. Chicken Fried steak with red skinned mashed potatoes. I don’t particularly like white gravy, so I left it off and added the potatoes.

Course 7: Catfish and Wild Rice

Fried catfish with wild rice and tartar sauce

Course 8: Roast Beef 
Perfectly carved red meat with au jois and green beans

Course 9: DONUTS

Lightles, Browns, Playfords and Wiles

 

The Arlington actually makes the donuts right there while you are watching! Incredible...an absolute must. I only ate one bite of each one (okay, maybe two)

Course 10: Cheese
Ending with cheese is always a good idea...much lighter than the donut.

I hope everyone gets to experience a buffet like this. And a quick apology to the crew that had to watch me eat 10 plates! Same time, same place next year! 

Potatoes...Three Times

Thrice Baked Potato

What's better than a twice baked potato? A THRICE baked potato! I made twice baked potatoes for our weekend getaway...last week...and I always make more than I need because, well...one, I might mess up one of the potatoes needed and...two, they're always better the third time around. Rich has labeled this as an A+++ dish!

EASY DIRECTION: Bake Russet potatoes until done. (One potato for two people). Cut in half lengthwise. DELICATELY dig the potato out with a spoon leaving a little attached the skin (this will make for a sturdy boat). Mix potatoes with shredded cheddar cheese, sour cream, milk, salt and pepper...THEN a twist. I can't just do the normal thing...I add a little truffle oil...just a few drops...this gives it a taste of sophistication. Mix with a hand mixer until smooth. Stuff the potato halves, cover with cheddar cheese and bake for 20 minutes. I cut up green onion and have bacon crumbles for the top. And ALWAYS make at least one extra potato. Without the boat skins, I put the potatoes in a ramekin, top with cheese and bake until warm, top the same way.
  
Third time is definitely a charm.

FRIED CHICKEN!

Fried Chicken

I can't believe it! I MADE FRIED CHICKEN! Of all food this is the one I was most afraid of making. Growing up my mother tried to fry chicken...tried being the key word. I do remember once that we (Daddy, Webster and I) were very excited and impressed when we sat down at the table and beautifully fried chicken sat before us...the perfect golden brown. YES, she did it! After much excitement and congratulations we dug in...to raw chicken! And this is why I have such a fear of this Southern fried treat. If my mother couldn't do it...how on earth could I? Every Southerner has their own version...ours was Church's...and it was GOOD!

Rich asked if I would make him fried chicken...total panic came over me and he knew it...weakness! NOTE: Never, ever let 'em see you sweat! At that point Rich made a comment that I took as: You can't fry chicken? You're from Mississippi and you have a blog about food and you can't fry chicken? (I'm sure Rich didn't say this, but it sure is how I was hearing it.) So...challenge accepted! I spent a whole week researching.

There was only one logical place to start...Di's Fried Chicken. Diana is a damn-good cook, especially when you want something Southern. I called to get her recipe as a base. "Now you know I don't have it written down." The recipe goes like this...

Diana Dubard Cooper's Recipe
It's a three drink meal. You put the eye on 8 and get the oil hot. Coat chicken with seasoned flour (salt and pepper) and put in the oil. Cover and go have a bourbon and water on the porch and leave the chicken about 10 minutes. Turn the chicken over when you make your second drink. Go sit back on the porch. Take off top and turn down to 6 or 7. Fix another drink. When just about through with bourbon, check on chicken and turn over. Should be done at end of 3rd drink...takes about 40 minutes.

See why I went to Di FIRST! All of her recipes are in off-the-wall measurements...there's one that says...take receiver off hook (meaning you don't have time to talk on the phone during this process!) Anyway...

I went to the K-Roger next to my house and bought chicken parts...skin on, bone-in. I then scoured the internet and read about brining or soaking chicken in buttermilk. This method would ensure tender chicken...I chose to soak over night in buttermilk, Louisiana Hot Sauce, salt and pepper. Who doesn't want juicy, tender chicken...right? Plus, putting the fry off for a day to build my confidence was okay too. Next step...breading... seasoned flour or flour and cornmeal or crackers and panko.That would have to be decided at the time of the fry!

Timing and temperature were my biggest concern. I have learned that the art of frying chicken boils down to two things. TIMING and TEMPERATURE. Most "modern" recipes say it takes 30 minutes to fry chicken, but EVERY person I talked to that has actually fried chicken says it takes 40 minutes. DELIMMA. Armed with all I had learned...it was time to get in the kitchen.

I Southerned up. I threw my hair in pigtails. I had a little Taj Mahal playing on the iPod and got to work...lots of decisions to be made. And since my fear had grown even more after reading all the different ways you can prepare this dish I had to have Rich by my side for support. He happily agreed and was standing by with a (now I know) NON functioning fire extinguisher. We did go over the rules of grease fire beforehand...DO NOT throw water on the fire, smother it. With that....a quart of peanut oil went into my 13" cast iron skillet...I turned the eye on 8 to see where that would take us.

While oil was getting hot I finally decided on the breading. No panko, no crackers and no cornmeal in the pantry...looks like we stick with flour....I'm feeling better at this point. This is how I cook. I can't follow a recipe to save my life. I read as much as I can read about a particular dish, then I "wing it" once it's time to start cooking I have to rely on the inner cook.

Flour, salt, pepper, cayanne, garlic powder and poultry seasoning are dumped into a grocery bag...the old school kind...brown paper! Then I made an egg bath...3 eggs, hot sauce, buttermilk, salt and pepper. I dipped each piece of chicken in the egg mixture and tossed in the grocery bag...Rich took over and did the shake, shake, shake dance to evenly coat.

Oil was at 375º...ready! Chicken went in for 10 minutes. Temp went down, but back up to 375º. Turned the chicken and cooked for another 10 minutes. Side two looked a bit burned and I got concerned...Rich gave me an internal temperature read of 159º at 23 minutes into frying! I wanted to take the chicken out at 160º. This was NOT what I had hoped.

We pulled the chicken for fear of over cooking. Taste...INCREDIBLE! Crispy outside with a hint of heat and perfectly salted. Meat was tender and juicy..thank you buttermilk! Outside tasted great but was a little too dark. I hope to fry again soon to try and correct my mistakes. Temperature was too high. I'd like to drop the temperature to 350º and cook for 35 to 40 minutes.

I'm calling this a success, now that my fear is gone about frying chicken I can tweak and perfect. I will repost once I have a true recipe...and hopefully that will be the base of a fried chicken nights to come.