Pack your picnic basket with Sara Moulton's amazing picnic dishes. Check out the recipes Moulton showed off on Good Morning America.
Jean Anderson’s Oven-Fried Chicken
• 12 tablespoons (1 1/2 sticks) unsalted butter • 3 garlic cloves, minced • 2 cups fresh bread crumbs (recipe below) • 2/3 cup freshly grated Parmigiano-Reggiano • 2 teaspoons kosher salt • Freshly ground black pepper to taste • One 3 1/2 pound chicken, cut into 10 pieces (or all thighs, wings, or breasts if desired)
Preheat oven to 350 degrees F.
In a small saucepan, combine the butter and garlic. Heat over medium-high heat until the butter has melted. Pour into a large bowl and cool to room temperature.
In a large bowl mix the bread crumbs, cheese, salt and pepper. Dip each chicken piece, one at a time, into the melted garlic butter. Transfer to the bread crumb mixture and turn until coated on all sides.
Arrange the chicken in one flat layer on a large baking sheet. Drizzle on any of the remaining melting butter.
Bake until lightly browned and just cooked through, 50 to 60 minutes.
Homemade Bread Crumbs
• 6 slices homemade-style white bread
Toast your bread lightly in a 350 degrees F oven for 10 to 15 minutes
After bread cools, cut off and discard the crusts from the bread and tear into large pieces.
Place in a food processor or blender and process until very fine. Makes about 2 1/2 cups
Grilled Potato and Corn Salad with Chipotle Mayonnaise
• 1 large red bell pepper • 2 to 2 1/2 tablespoons olive oil as needed • 1 1/2 pounds large red potatoes, cut into 1/4 inch thick slices • Kosher salt to taste • 2 tablespoons white wine vinegar • 3 medium ears corn, husks removed • 1/4 cup plain yogurt • 1/2 cup mayonnaise • 2 small canned chipotle chiles in adobo sauce (available in many supermarkets) seeded and minced to a paste with 1/2 teaspoon of the adobo sauce • 2 tablespoons finely chopped fresh cilantro • Freshly ground black pepper to taste
Prepare a hot fire in a charcoal grill and let the coals burn down to a gray ash. (alternatively, preheat the broiler and arrange the broiling pan about 5 inches from the heat).
Rub the pepper with a small amount of the oil and place on the grill. Grill or broil 5 to 6 inches from the heat, turning frequently, until charred on all sides, about 10 mintues.
Transfer the pepper to a bowl and cover the bowl with plastic wrap. When cool enough to handle, peel the pepper, remove the seeds, and chop fine. Let the fire cool to medium heat.
Toss the potatoes with a spoonful of the oil, add salt to taste, and arrange in one flat layer on the grill or under the broiler. Grill or broil, turning often, until browned and tender, about 15 minutes. Transfer the potatoes to a large bowl and toss with the vinegar while still hot.
Rub the corn with the remaining oil, season with salt, and grill or broil, turning often, until light or golden on all sides, about 10 minutes. Cut the corn off the cob and add to the bowl with the potatoes.
In a small bowl, whisk the yogurt, mayonnaise, chipotle, and salt to taste. Add the chipotle mayonnaise, red pepper, and cilantro to the potatoes and stir well. Season with salt and pepper. Serves 6