Extra Crispy Buttermilk Fried Chicken
Extra Crispy Buttermilk Fried Chicken is the king of all comfort foods. The combination of crisp, crunchy, breading and moist, juicy, meat is the culinary equivalent of a hug from your grandmother. This recipe is perfect for a Saturday afternoon picnic, served with waffles for brunch, or for a classic Sunday dinner. Whenever you decide to eat it, I’m sure you’ll love it. Continue reading “Extra Crispy Buttermilk Fried Chicken”
Corn and Jalapeno Hoe Cakes
These Corn and Jalapeno Hoe Cakes are half pancake, half cornbread, and 100% delicious. You can eat these with butter and syrup for breakfast or serve them on the side of a pot of collard greens. The corn and jalapenos add sweetness and spice, that take these hoe cakes from ordinary to extraordinary.
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Herb Roasted Potatoes
Herb roasted potatoes are the perfect side dish for any meal, and they couldn’t be easier to make. Whether you are eating them with chicken, beef, pork, or fish, these potatoes will be a welcome addition to your dinner table.
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How to Reverse Sear a Steak
Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.
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Cast Iron Roasted Chicken
Cast Iron Roasted Chicken is one of the most delicious things you can put in your mouth. This technique allows you to cook a whole chicken with crisp skin and juicy meat in less than an hour. It is one of my go-to dishes, and all you need is a chicken, a cast iron skillet and a hot oven. This is less of a recipe and more of an introduction of a technique, so I’m going to keep the ingredients very simple. You can season this chicken however you want. This is something I make once every week or two, and I tend to season it differently every single time. Continue reading “Cast Iron Roasted Chicken”