How about some buttermilk chicken? Marvin Woods’ Southern-Exposed Fried Chicken sounds as if it is going to be spectacular. Marv says in his book, The New Low-Country Cooking, “Almost everybody likes good fried chicken, but I don’t think everybody knows to make good fried chicken. It is best to start with the tastiest meat you can buy, but sometimes mass-produced chicken, even top-quality birds, can use a little extra help. I often use marinades and rubs to give my meat and poultry more character.
“In this particular recipe, the most important ingredient is the buttermilk in the marinade. In earlier times, people hand-churned their own butter, so this was a great way to use the liquid that was left over. The acid content of buttermilk lends a tenderizing effect when marinating poultry, fish, or meat.”
Spicy Shrimp Casserole from Southern Living’s 1996 ANNUAL RECIPES will make your supper with maybe a little salad on the side.
Marvin Woods gives instructions for a very basic food that we love and use in many of our dishes: White Rice! He says, “Cooking rice can be tricky sometimes. Since this book calls on rice often, I’ve included a basic rice recipe. This can be eaten quite simply as white rice, or you can prepare the rice ahead of time and use it for other dishes like Hoppin’ John or just plain.
From Treasures and Pleasures cookbook, here are Sweet and Sour Carrots. This recipe, which you can serve either hot or cold, was contributed by Irene Ustler.
Shirley Keck, the wonderful wife of our fishing expert, Jim Keck, who writes the weekly article, Goin’ Fishin’, treats us to her Dump Cake. This is very simple, and it is delicious, too! We know because she brought this dessert to one of our celebrations here at The Apopka Chief and The Planter newspapers. (And we didn’t let her have her cake-taker back until she promised us the recipe, which follows below. Ha ha ha!)
SOUTHERN-EXPOSED
FRIED CHICKEN
The New Low-Country Cooking
by Marvin Woods
For the buttermilk marinade:
1 quart buttermilk
1 tablespoon paprika
1 tablespoon garlic powder
1-1/4 teaspoons salt
1-1/4 teaspoons freshly ground black pepper
1-1/4 teaspoons cayenne pepper
For the breading:
3 cups all-purpose flour
2 tablespoons paprika
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1 tablespoon salt
1-1/2 cups vegetable oil, for frying
One 2- to 3-pound broiler-fryer chicken, cut into 6 to 8 pieces
1) In a large bowl, stir together all of the marinade ingredients. Place the chicken pieces in a large dish. Pour the marinade over the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours. 2) Preheat the oven to 350 degrees Fahrenheit. 3) In a shallow bowl or pie plate, combine all the breading ingredients. Remove the chicken from the marinade, letting the excess run back into the dish. 4) Dredge the chicken in the breading mixture to lightly coat; shake off any excess. 5) In a large skillet (preferably cast iron), heat the oil over medium heat. When the oil is hot (about 350 degrees Fahrenheit), carefully lower as many pieces of chicken into the pan as will fit without touching. (The chicken needs a little room so it can cook properly.) 6) Cook until the chicken is golden brown, 3 to 5 minutes per side. Using a slotted spoon, transfer the chicken to a baking sheet and bake for 20 to 30 minutes longer, or until cooked through. 7) Check the chicken for doneness by sticking the tip of a knife to the bone to see if the chicken is no longer pink. (If you prefer to finish frying the chicken in the skillet, reduce the heat if necessary so the grease does not get too hot and burn the chicken. Cook the chicken, turning occasionally, until cooked through, about 20 minutes. But do keep in mind that finishing your chicken in the oil makes for a greasier product.)
Marv adds a note: “I don’t believe you will have a hard time finding buttermilk, but if you do, you can substitute 1 quart of plain yogurt. Or try a mixture of 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 quart and let stand for 5 minutes at room temperature.”
SPICY SHRIMP CASSEROLE
Recipe from Southern Living’s
1996 ANNUAL RECIPES
2 pounds unpeeled medium-size fresh shrimp
3 cups cooked long-grain-and-wild rice mix
1 cup (4 oz) shredded longhorn Cheddar cheese
1 (10-3/4-oz) can cream of
mushroom soup, undiluted
1 tablespoon butter or margarine
1/2 cup chopped green onions
2 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground pepper
1/4 cup milk
1 teaspoon Cajun seasoning
Garnishes: green onions, peeled cooked shrimp
1) Peel shrimp, and devein, if desired. 2) Combine rice, shrimp, cheese, and soup in a bowl. 3) Melt butter in a large skillet over medium-high heat, and add green onions; cook, stirring constantly, until tender. 4) Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture. Spoon mixture into a lightly greased 11 x 7 x 1-1/2 inch, or 2-quart baking dish. 5) Bake at 375 degrees for 45 minutes. Garnish, if desired. Yield: 6 servings.
MARVIN WOODS’ WHITE RICE
The New Low-Country Cooking
by Marvin Woods
3-1/3 cups water
3/4 tablespoon salt
1-1/2 cups uncooked long-grain white rice
In a large saucepan, bring the water to a boil over high heat. Stir in the rice and salt. Cover and reduce the heat to medium-low. Simmer for 20 minutes. Remove from the heat. Let stand, covered, for 5 minutes or until the water is completely absorbed. Fluff with a fork.
SWEET AND SOUR CARROTS
Recipe from
Treasures and Pleasures cookbook
1 pound carrots, peeled and cut
diagonally
1 medium green pepper, seeded and cut in strips
1 8-ounce can pineapple chunks, save juice
1 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt
2 tablespoons vinegar
2 tablespoons soy sauce
Cook carrots, covered in a small amount of water, until tender, about 15 minutes. Add green pepper and cook 3 minutes longer. Drain. Drain pineapple and save juice. Add water, if necessary, to make 1/3 cup liquid. Combine sugar, cornstarch, and salt in saucepan. Stir in pineapple juice, vinegar and soy sauce. Cook until thick, stirring constantly. Add sauce and pineapple to vegetables. Heat. Serve hot or cold.
SHIRLEY KECK’S DUMP CAKE
Recipe from Reader of
The Apopka Chief and The Planter newspapers
1 15-ounce can crushed
pineapple, undrained
1 15-ounce can cherry pie filling
1 package yellow cake mix, plain
1 cup pecan pieces
2 sticks of butter
1 13 x 9-inch baking pan
Pour one large can of crushed pineapple (undrained) in pan. Cover pineapple with one large can of cherry pie filling. Crumble dry cake mix over the top of pie filling evenly. Sprinkle top with pecan pieces. Pour melted butter over cake mix evenly. Bake at 350 degrees for 30 to 45 minutes, until brown.
This easy take-along cake is delicious with a scoop of vanilla ice cream or whipped cream or just plain. Yield: 12 servings.
