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Showing posts with label July 4th. Show all posts
Showing posts with label July 4th. Show all posts

Monday, June 30, 2014

Fourth of July Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad

I wrote this post several years ago as a tribute to how much we enjoy the 4th of July and how much we enjoy a picnic with our friends. Happily we'll be enjoying the evening all over again in a few days. Life is good. Very good.

The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.

For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.

At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.

We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.

Rosemary Fried Chicken

Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)
Time 20 minutes

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

VariationsUse cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Yukon Gold Potato Salad

Yield: 4-6 servings
Time: 60 minutes

Ingredients

2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper

Method

Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.

The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.

Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.

Taste and adjust the seasoning with sea salt and pepper.

Variations

Add 1/4 cup finely chopped Italian parsley, leaves only.

Add 1/4 cup finely chopped fresh celery.

Add 1 broccoli floret either grilled or lightly sauteed then finely chopped

Monday, July 1, 2013

Summer's Best Picnic Food for Fourth of July - Freshly Made Salads and Chicken Wings Two Ways, With Rosemary and Kimchi

Days at the beach, long hikes into shady woods cooled by running streams and gatherings on the grass in parks set back from the road, all cry out for picnic lunches with salty, savory dishes. Each dish should be a treat, a respite from the heat and the exertions of the day.

A cheese sandwich with a good comte or brie with a slice of ham on whole wheat bread or a fresh baguette is a good start. Bring along homemade Moroccan style pickles or kosher dills and a snack becomes a feast. These days many supermarkets have deli counters selling made-to-order sandwiches and prepared food that can be basic (salads, meatloaf, baked chicken breast and cold pasta) or elaborate with gourmet ingredients and high prices to match (arugula salads, grilled vegetables, large shrimp with remoulade sauce and baby back ribs with a whiskey glaze).

A little bit of effort--not too much effort because who wants to be in a kitchen when it's hot outside--and the picnic basket can be filled with home cooked dishes that will refresh and delight your friends and family.

For the Fourth of July, a pot-luck picnic is a great way to go. We invite our friends to meet us at 6:00pm at the park across the street from the high school where the fire works explode overhead as soon as the sun sets. In the morning, we lay out plastic tarps to protect against the damp of the ground. Then we spend a few leisurely hours during the day preparing easy-to-make dishes to contribute to the meal that stretches over several hours as we catch up with friends and wait for night to fall.


Roasted Beet Salad

Super easy, super delicious, beet salad is perfect for picnics.

Yield: 4 servings
Time: 1 hour or more depending on the size of the beets

The beets my mom served when I was a kid were either boiled or canned. For some reason she never roasted beets until I made them. After that they were her favorite. Not soggy, the beets cook inside their skins, retaining all their sweetness.  They taste great and they're easy to make.

Ingredients

1 bunch of large beets
Olive oil

Method

Cut off the leaves and stems, reserving them to use later. A quick side note: after you wash them, if you chop up the leaves and stems, sauté them with olive oil, garlic and shallots; they'll caramelize and you can serve them as a side dish or tossed with pasta; they're delicious. 

Thoroughly wash the beets to get rid of any grit. Do not remove the skins or cut off the root. 

Preheat the oven to 450 F. Put a sheet of aluminum foil on a baking sheet. Place the beets in the pan, drizzle with olive oil, and bake for 45 minutes to an hour. 

Turn the beets every 20 minutes so they cook evenly. Use a wooden skewer to test if they're done. Roast until the skewer goes into the beets easily but don't let them get too soft. Al dente is good.

Let cool, then peel off the skins, cut off the root and the top part and discard. 

Serve them up the way you like--julienne, rounds, or roughly cut--put them in a bowl and dress with olive oil, reduced balsamic vinegar, sea salt and black pepper.

Variations

Use a vinagrette dressing, add feta, sliced scallions, and chopped Italian parsley.

Top with roasted walnuts.

Add roasted carrots.

Add green grapes sliced in half.




Kimchi Chicken Wings

The wings can be cooked the day ahead and refrigerated, then reheated before the picnic. The wings are delicious served hot or at room temperature.

Yield: 4 servings

Time: Marinate overnight; cook approximately 60 minutes

Ingredients

2 1/2 pounds chicken wings, washed, pat dried
2 tablespoons brown sugar
1/2 cup kimchi, finely chopped
1 tablespoon kimchi water from the bottle
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce

Method

Dissolve the brown sugar in the kimchi water, olive oil, and soy sauce. Add the kimchi, onion slices, and chicken wings. Mix well, cover, and refrigerate overnight.

Preheat the oven to 350 degrees. Line a baking tray with tin foil for easy clean up. Place a wire rack on the tray and arrange the wings on the rack. Drizzle the wings with olive oil. Put into the oven and bake 30 minutes. Turn over with tongs. 

Bake another 30 minutes. The wings should be tender and golden brown. If not, turn the wings over and continue baking another 10 minutes. Check again and continue baking at 10 minute intervals, turning the wings each time, until they are done.

In a small saucepan on a low flame, reduce the marinade by a third. Reserve.

Pour the heated, reduced marinade over the wings. Place in a leak proof container. 

Make sure everyone has plenty of napkins and a chilled drink of choice.

Variations

Add 1 tablespoon julienned garlic and 1/4 cup finely chopped Italian parsley to the marinade
Just before serving, top with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)

Time 30 minutes

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Method

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Rosemary Fried Chicken

Yield4 servings

Time45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

1 whole chicken, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
1 cup flour
1 teaspoon sea salt
1 teaspoon pepper
1/4 cup finely chopped fresh rosemary leaves
Pinch cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.

In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. 

Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. 

Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.


Saturday, June 30, 2012

Bulk Up and Trim Down for the 4th of July: Brown Sugar Ribs and Open Faced Cheese sandwiches

For 4th of July there's always a tug of war in our house. Do we go traditional and make ribs, hot dogs, hamburgers, grilled corn on the cob, cole slaw, potato salad and apple pie? Or, should we keep an eye on calories as we watch the fireworks, serving fresh fruit, salads and lighter fare?

In the spirit of liberty and freedom, why not do both? That means brown sugar ribs, deliciously fatty, sweet and salty and open faced melted cheese sandwiches with shrimp for a lighter but no less finger-licking-food entree with  tossed arugula and homemade crouton salad and end of the season sautéed asparagus for greens.

And, because the farmers market is filled with delicious berries and fruit, for dessert have a fresh fruit salad with blue berries, freshly picked strawberries, ripe yellow peaches and dark purple pluots.

The good news, none of these dishes take much time to prepare and they all work beautifully in the backyard or packed in a picnic basket.

Open Faced Cheese Sandwiches with Grilled Shrimp

Serves 4
Ingredients:

2 large slices of white or whole wheat French bread or 4 smaller slices of bread/person
16 medium, raw shrimp, peeled, deveined, washed and pat dried
1/2 pound white cheese (Comte, cheddar or Monterey Jack), thin sliced
1/2 tablespoon olive oil
Sea salt and pepper to taste
1 tablespoon mustard (deli, dijon or brown) (optional)
Sesame seeds, roasted (optional)
2 tablespoons scallions, white and yellow parts, thin sliced (optional)

Directions:

Heat a bbq grill. Toss the shrimp in the olive oil, seasoned with sea salt and pepper. Grill evenly one minute on both sides to get light charring. Remove.

Lightly toast the bread. I prefer thin slices so the cheese and shrimp predominate. Line up the slices and prepare them assembly line style. If you like mustard, spread a thin layer on the bottom of each toast, topped with 2-4 shrimp, depending on the size of the slice.

Lay thin sheets of cheese over the shrimp and for added flavor sprinkle sesame seeds and/or scallions on top.

Preheat the oven or toaster oven to 350 F degrees. Lay a sheet of aluminum foil or a silpat sheet on the bottom of a cookie sheet. Place the open-faced sandwiches on top. Place into the oven for 15 minutes or until the cheese has melted.

For a beautiful crusty finish, raise the temperature of the oven to broil and cook until the cheese lightly bubbles and browns. Be careful not to burn.

Remove from the oven and serve.  If transporting to a picnic, let cool on a wire rack, pack in an airtight container with sheets of waxed paper between layers. Do not refrigerate. Serve at room temperature.

Variations:

Instead of mustard use remoulade sauce or mayonnaise

Dust the shrimp with cayenne for added heat

After the shrimp are grilled, toss with 1 tablespoon finely chopped mango chutney

Brown Sugar Pork Ribs


The cooked ribs can be kept in the refrigerator covered 2-3 days or frozen in an air-tight freezer bag.

Yield 4 servings

Ingredients

1 3-pound rack, pork ribs, washed, pat dried
2-3 cups brown sugar
1/4 cup kosher salt
1 teaspoon cumin 
1/4 teaspoon cayenne
Olive oil
Black pepper
6 ounces Italian tomato paste
1 small yellow onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped

Directions

Trim excess fat, the membrane, and flap from the ribs. Caprial Pence the owner-chef of Caprial's Bistro in Portland, Oregon shows how to prep the ribs with easy-to-follow photographs. Reserve the flap, trimmed of its membrane, to grill for tacos.

Spread a sheet of plastic wrap on the counter 5” larger than the rack. Dust the meat side of the ribs with the cumin.

Mix together the brown sugar, cayenne and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then spread the remainder of the dry mix to cover. Place a second piece of plastic wrap over the ribs, seal, fold in half and place into a Ziploc or plastic bag. Place in a pan overnight in the refrigerator.

In the morning remove the ribs. The dry mix will have transformed into a slurry. Very alchemical! 

In a sauce pan sauté the onions and garlic with olive oil until lightly browned, season with pepper. Remove the ribs from the plastic bag. Capture the liquid from the plastic bag and transfer to the sauce pan. Add the tomato paste and simmer the sauce on a low flame for 20 minutes. Taste and adjust the flavor as necessary.

Line a large baking tray with tin foil. Place a wire rack on top of the baking tray and lay the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high.

Whether on the grill or in the oven, cook the ribs 30 minutes, turn them over, cook another 30 minutes and turn over again. If the ribs are tender, then baste the ribs with the sauce and cook another 30 minutes on each side or until the meat is tender. 

Remove from the oven, cut apart the individual ribs, and serve.




Friday, December 16, 2011

10 Delicious Holiday Recipes

I'm happy to say I published my first cookbook, 10 Delicious Holiday Recipes.
I wanted to create a cookbook with ten easy-to-make recipes perfect for the holidays.
I'd like to hear what you think about the recipes and I would certainly like it if you would buy the book. For $2.99 you get a great collection of cocktails, appetizers, salads, sides, entrees and a couple of dynamite desserts.

I used Amazon and Kindle, but if you don't own a Kindle, no problem. You can download the Kindle App that works for your smart phone, computer or iPad. It's free and downloads easily.

I'm looking forward to hearing from you.  Have a great holiday!

Monday, December 12, 2011

Chocolate Mini-Candy Bars Make the Best Holiday Gifts

IF YOU DON'T HAVE TIME TO MAKE THE CHOCOLATES, I'LL MAKE THEM FOR YOU

For the holidays I'm serving chocolate mini-candy bars at home and giving them as gifts. They're a lot of fun to make. They taste great and look so cool.
For everyone who doesn't have the time, I'm selling the mini-candy bars with almonds or hazelnuts and peanut butter chocolates. If you don't live in the LA area, I can mail them to you.  You can email me at davidjlatt@earthlink.net. You can customize your chocolates, making them exactly the way you like.


If you want to try your hand at being a chocolatier, I wrote an article for Zesterdaily with easy-to-follow directions.

Tuesday, June 28, 2011

Shop at the Palisades Farmers Market for Your Independence Day Feast

What's the 4th of July without great food and fireworks?
The easiest way for some people to throw a party is to order platters from a restaurant or a supermarket. For others, only home cooked food will do.

But with busy lives, how to find the time to do any cooking?

A friend complains when the kids want to know what's to eat, she throws up her hands and says, "Ok, let's go out." But on the 4th, it's more fun if the food is home cooked.

One solution is to use easy-to-make recipes so you're not stuck in the kitchen. And to give you ideas, take a walk around the farmers market and pick out fruit and vegetables that take no time at all to prepare.

A sangria style wine cooler or a fruit salad would be easy to make with the market's abundance of fresh cherries, blueberries, Fuji apples, pluots, white peaches, nectarines, and Valencia oranges. Yum.
Sweredowski Farms - John Sweredowski will offer friendly advice and a helping hand as you pick out leafy greens for a salad--he'll encourage you to think outside the box by showing you bunches of nettles, mustard greens and purslane. If you are an arugula fan, John has fat bunches with broad leaves. He also has peppery watercress and squash blossoms.
Yang Farms - the tomatoes, carrots and asparagus are always sweet. The finglerling and sweet potatoes are good for baking and grilling. Mr. Yang's Persian cucumbers make a crunchy salsa.
Underwood Family Farms - bi-color corn (yellow and white) is available again, along with leafy greens, radishes and beets, as well as green cabbage, perfect for cole slaw.
Givens Farm - pick up Italian parsley and leafy greens to make a tossed green salad.
Capay Organic - has early season heirloom tomatoes, pricey at 3 lbs for $10.00, but so colorful they would make an attractive centerpiece, sliced, drizzled with olive oil, seasoned with sea salt and freshly ground black pepper and sprinkled with fresh basil leaves.
Tropical Seafood - has a good selection of fish, including sole, salmon, swordfish and halibut for grilling, sauteing or baking. The large peeled and devined shrimp are especially nice wrapped in bacon, marinated in olive oil and seasoned with sea salt and pepper, skewered and grilled.
If you want to prepare a few dishes but not the whole meal, check out the ready-to-eat vendors at the market. Their home cooked food is the next-best-thing to making it yourself.
Sumako at Sweredowski Farms -  uses the farm's produce to make a summer time treat: squash blossoms stuffed with ricotta and roasted tomatoes.
The Heritage Kitchen - for appetizers and desserts, former food historian, Ekythe Preet sells a good selection of cheeses from small farms, homemade jams and savory chutneys, and an excellent selection of pastries, including Devonshire cream scones and gluten free amaretti meringue cookies with almonds, flourless chocolate mini-cakes, and organic brown rice crispy squares. Also gluten free are Ekythe's torts, one with orange and almonds (a Sephardic favorite), another made with polenta and almonds with a lemon flavor. Both are moist and delicious. 
Bountiful Bakery - for the holiday Denise Assad has baked lattice-topped cherry pies as well as her regular staple of apple pies, chocolate dipped macaroons, and a two-layer coconut cake with cream cheese frosting, to name a few of her treats. For a savory snack, she will have on hand freshly baked, flaky spinach and feta spanakopita that would look delicious on a dining room table or tucked away in a picnic basket. Given how labor intensive cherry pies are--can you imagine the effort it takes to pit hundreds of cherries--Denise could only pull off such an effort because Megan, her new assistant, has joined her in the kitchen. 


Have a great 4th of July!

Wednesday, July 1, 2009

Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad

The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.

For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.

At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.
video
We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.

Rosemary Fried Chicken

Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)
Time 20 minutes

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

VariationsUse cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Yukon Gold Potato Salad

Yield: 4-6 servings
Time: 60 minutes

Ingredients

2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper

Method

Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.

The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.

Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.

Taste and adjust the seasoning with sea salt and pepper.

Variations

Add 1/4 cup finely chopped Italian parsley, leaves only.

Add 1/4 cup finely chopped fresh celery.

Add 1 broccoli floret either grilled or lightly sauteed then finely chopped

Tuesday, July 1, 2008

A 4th of July Picnic, the Perfect Time for Salads and Ribs

We've lived in Pacific Palisades for many years, treasuring its small town qualities as a respite from the congestion of the Los Angeles megalopolis. The 4th of July brings out the best in our community. We celebrate Independence Day by getting together with our neighbors, family, and friends. The celebrations begin in the morning with the 5k/10k run, the parade down Sunset at mid-day, an early evening picnic, and conclude with the night-time fireworks at the high school.

To prepare for the picnic, we shop at the local farmers' market, buying as many fresh vegetables and fruits as we can carry. On the 4th we spend the day cooking for the pot-luck picnic we organize with a dozen of our friends. So we'll have a good spot to watch the fireworks, we meet at 6:30pm at the park opposite the high school. We look forward to the picnic because we can catch up with our friends. Even though the picnic is pot-luck, we make extra just in case... Some of our friends who like to cook bring their specialties, like Lesli's mixed berries, while others make a run to Bay Cities or Gelson's and bring containers of deli treats and rich desserts.

By 9:00pm cars are double-parked on both sides of the street and people have crowded into the park, taking up every square inch of space. Everyone is ready for the fireworks to begin and yet...the sky is not yet completely, definitively dark. In the cool night air we bundle up and pull closer together. Only when all traces of the departing sun have been drained from the sky will the fireworks begin.

And when they do, they are a treat. From the first high-streaking skyrocket that bursts into a hundred points of light to the last crescendo of a dozen overlapping explosions, the crowd oohs and aahs. With the last firework dying in the sky, we get up slowly, feeling the dampness of the ground, hug and kiss our friends goodbye, and make our way back to our cars through the haze of gunpowder smoke still hanging in the air.

4th of July Picnic

In our experience salads work well at the picnic: beet salad, carrot salad, potato salad, egg salad, and corn salad. Finger food is good too: bread & butter pickles, salt-boiled corn on the cob and grilled artichokes. This year we'll also contribute a platter of deliciously salty and sweet Brown Sugar Ribs.

Brown Sugar Pork Ribs

Yield 4 servings
Time Prep (20 minutes) Marinate (overnight) Cook (2 hours)

Ingredients

1 rack of pork ribs
1 pound brown sugar
1/4 cup kosher salt
1/2 teaspoon cayenne
Olive oil
Pepper
6 ounces Italian tomato paste
1 small yellow onion (peeled, finely chopped)
2 garlic cloves (peeled, finely chopped)

Method

Trim excess fat, the membrane, and flap from the ribs. (Caprial Pence the owner-chef of Caprial's Bistro in Portland, Oregon and a fellow contributor to Eat Drink or Die shows how to prep the ribs with easy-to-follow photographs.) Reserve the flap, trimmed of its membrane, to grill for tacos.

Spread a piece of plastic wrap on the counter 5” longer than the rack. Dust the meat side of the ribs with the cayenne. Mix together the brown sugar and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then cover with the rest of the dry mix. Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag. Refrigerate in a pan overnight.

In the morning remove the ribs. The dry mix will have transformed into a slurry. Very alchemical! In a sauce pan sauté the onions and garlic with olive oil until lightly browned, season with pepper. Remove the ribs from the plastic bag. Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan. Add the tomato paste and simmer the sauce on a low flame for 20 minutes. Taste and adjust the flavor if necessary.

Line a large baking tray with tin foil. Place a wire rack on top of the baking tray, then lay the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high. Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done. Remove from the oven, cut apart the individual ribs, and serve.