Friday, July 02, 2010
Thursday, July 01, 2010
Wednesday, June 30, 2010
Here's a little peak inside the show. It was in a beautiful old church with lots of cool details:
The nice thing about being so far from home was that I saw lots of new work and vendors I had never met or seen before. I fell hard for the illustrations by Jamie Zollars. I particularly like her silkscreens -- they boil down her work to beautiful linework and moodiness.
Monday, June 28, 2010
John's Chesapeake Chicken
12 boneless skinless chicken thighs
1/3 cup salt
1 (2 1/2 lb) bag all-purpose flour
3 teaspoons seasoning salt
2 teaspoons ground black pepper
6 large eggs
peanut oil (for frying)
Additional seasoning salt
Rinse chicken. Place it in a bowl and add salt. Add water to cover and let soak for an hour.
Meanwhile, beat the eggs together in a large bowl. In a separate bowl, stir together flour, seasoning salt and pepper. When chicken is done brining, rinse it. Dip each piece in the eggs and then in the flour mixture. Use one hand to dip in the wet and the other for the dry to avoid thoroughly gunking up your fingers.
Set aside on a lightly floured baking sheet and let rest for about 20 minutes, or the time it takes to heat the oil.
Fill a dutch oven halfway full with peanut oil. Heat to 375º.
Enjoy a icy cold glass of peachy, lychee sangria while you wait…
And by the time the oil is ready, the chicken will look like this with the flour kind of soaked into the egg and looking pasty.
Fry the chicken in batches being sure not to crowd the pot.
After the first minute or two of cooking, gently run a spoon under each piece to be sure it doesn't stick to the bottom of the pot.
When the chicken is golden brown, 10-12 minutes, remove it from the oil and drain on a brown paper bag.
Sprinkle the chicken with extra seasoned salt and let cool.
If you've read all the way through to this point, then you are ready for the big reveal. John adds one other secret ingredient to both the flour for dredging and then right after frying instead of sprinkling with seasoning salt — I feel almost guilty revealing it, but he gave me the go-ahead. Here it is… Old Bay. Yup. That's the secret to Chesapeake Chicken. I didn't list it in the ingredients, because you have to read this far down to find out the true secret. So good! You would never guess that that's what's in it. It's not like it tastes like crabs or shrimp with Old Bay. It just adds that certain something. The best!
One too many frosty watermelon, mint and vodka drinks led to John trying to steal from Buddha. Oy! I'll have more details about my trip, the Pile of Craft show and some new recipes later this week.