RECIPES: Art Smith's Fresh Take on Southern Classics

July 15, 2009— -- Courtesy of Art Smith

Buttermilk Fried Chicken

Serves 4

Ingredients:

Instructions:

Place the chicken in a medium bowl and add the buttermilk and salt. Stir well and refrigerate for 1 hour.

Add enough oil to a deep large skillet to create a depth of 1 inch. Heat over medium-high heat to 360 degrees F (use a deep-frying thermometer or an electric frying pan).

Mix the flour, paprika, pepper, and garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake to remove the excess, and roll in the flour to coat. Shake off the excess flour and place in the hot oil. Cook over medium-high heat, turning occasionally, until golden brown and cooked through, about 15 mintues. Adjust the heat as needed so that the oil bubbles steadily around the chicken- it shouldn't brown too quickly. Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the breasts and wings, cooking for about 15 minutes. Serve the chicken hot or at room temperature, within 2 hours of cooking.

Pecan-Crusted Rockfish with Sauteed Ribbon Vegetables and Wassail Sauce

For the Crust

Ingredients:

Instructions:

Combine all ingredients well and set aside.

For the Wassail Sauce

Ingredients:

Instructions:

1. Combine juices and spices in a pot and bring to a simmer.

2. Reduce juices by half or until the consistency of maple syrup, strain and set aside.

3. In a separate pot, reduce chicken stock until about 2c remain.

4. Stir the reduce syrup into the stock

5. Season with salt and pepper.

For the Ribbon Vegetables

Ingredients:

Instructions:

Slice all vegetables on a mandolin the long way as thin as possible to make ribbons. Mix ribbons, keeping garlic separate.