“IT’S TIME TO COME TO GRIPS WITH THE SUGAR-ON-GRITS DEBATE,” 4/11/16 (click here for the full story) Mississippi Sun Herald
This is important – SUGAR ON GRITS ???
When I was drafted, at my first breakfast in an Army mess hall I saw what I thought were people eating mashed potatoes with their eggs. I was wrong. I asked what that white stuff was and was told it was grits. I had some and thought they were great. I even wrote my mother to tell her “they serve polenta for breakfast in the Army.” I’m a New Yorker with a warn spot in my heart for grits but as a ‘’northerner” I don’t feel right about weighing in on this sensitive issue. What do you think? Sugar or no sugar. Let me and the Mississippi Sun Herald know how you feel.
This is more about the sauce than the chicken so if you have your own Southern fried chicken recipe, feel free to use it. If not, try this:
Start with a 3 ½ to 4 lb. chicken. You can simply quarter it or cut it into the standard 8 pieces (wings, thighs, legs and breasts) then cut each breast in 2 or 3 smaller pieces and cut the left over back into 2 pieces.
If you want to brine it, add ½ cup of salt and ½ cup of sugar to 2 quarts of water. Add chicken and refrigerate for 1 hour.
Blot the chicken dry and then dredge it in flour mixed with some salt and pepper. Fry it in about ¾ inch of peanut oil, turning as necessary until golden brown – about 20 – 25 minutes or until internal temperature reached 160o. Keep the cooked chicken in a low oven until you’re ready to serve it.
Now for the sauce –
Just mix this all together and serve it with a pastry brush instead of a spoon. Nashville Hot Fried Chicken is traditionally served on a slice of white bread with pickle slices.
Pepperoncini don’t have the intensity of jalapenos but still provide a good sparkle to many dishes. Wash, dry and place fresh (not pickled) green pepperoncini in an open work basket or string them together and hang them (out of direct sunlight). They’ll eventually turn dark red and become dry and brittle.
– Dried Pepperoncini Paste #1 -Heat about 1/4 cup olive oil; add 3 cloves of garlic and 10 crumbled dry peppers (remove stem, core and some seeds). Keep the heat low and don’t burn it. When the peppers and garlic darken a little put everything, including the oil in a food processor with a teaspoon of salt and grind until it’s a paste. Add more oil if needed. Put it back in the pan and heat until it dries. This works as a condiment on various dishes where you’d normally sprinkle red pepper flakes.
– Dried Pepperoncini Paste #2 -Start with dried pepperincini. Take off the stems and soak in water overnight – include seeds and ribs. Drain well and put in food processor with oil. Chop and add oil until it’s a paste. One suggested use: Add paste and some pasta water to pan when making Pasta Aglio e Olio (pasta w/ garlic & oil). Finish cooking pasta in the sauce and serve with toasted breadcrumbs.
– They’re great crumbled and fried with eggs,
– They can be eaten plain too. Remove the stem and the core of seeds. Give them a quick fry in hot olive oil. Their color will change from red to light brown. Let them cool and eat them like potato chips.
– Powdered pepperoncini– grind red pepper flakes in a blender until powered, Basilicata style. Be careful not to inhale when you uncover the blender or you’ll cough like a cat with a hairball. If you don’t dry your own peppers, you can used store-bought red pepper flakes for this one.
– One last suggestion – take one or two fresh green peperoncini and remove the stem and seeds. Cut it into pieces small enough to fit into a bottle and then fill with virgin olive oil. Allow it a week or so to infuse and use this oil to drizzle on soups, meat or seafood dishes.
If you don’t make your own (a blender and two day old bread – simple) always buy unseasoned breadcrumbs and use your own seasoning. To toast – put about a tablespoon of olive oil in a heavy frying pan on medium heat. Add a cup of the unseasoned bread crumbs and keep them moving until they darken. Don’t walk away to do something else because they’ll burn. When they reach the right color remove them from the pan immediately or they’ll keep cooking. They should smell like toast, not burnt toast. You can use this on many pastas in place of cheese and there are some sauces where you can only use toasted breadcrumbs – fish sauces like pasta con sarde or baccala.
Use Parmigiana, Loccatelli, Romano or whatever you like but don’t think you can put it on everything because it can conflict with and overpower delicate flavors. If you really want cheese, eat a piece of cheese.
Type can vary according to the sauce but NEVER, NEVER with sea food. Grandma said that was a mortal sin. Instead of the hard grating cheeses, try dry ricotta salada sometime or maybe a tablespoon of fresh ricotta in your dish before you put in pasta with tomato sauce. Instead of any grated cheese at all, try toasted bread crumbs. When Grandma couldn’t afford cheese this was a good substitute and on some dishes it’s better than cheese. I’ll explain how to make them in my next post.