RECIPES: Art Smith's Fresh Take on Southern Classics

PHOTO: Fried Chicken/Thomas Krakowiak

Courtesy of Art Smith

Buttermilk Fried Chicken

Serves 4

Ingredients:

One 3 ½ pound chicken, cut into 8 pieces

2 cups buttermilk

1 teaspoon salt

Vegetable oil for frying

1 cup self-rising flour

½ teaspoon sweet paprika

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

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:

2 cups chopped pecans

1/4 cup grated white cheddar

1/4c grated Parm

4 sprigs thyme leaves, chopped

4 sprigs parsley leaves, chopped

3/4 cups all-purpose flour

Instructions:

Combine all ingredients well and set aside.

For the Wassail Sauce

Ingredients:

1 quart apple cider

1 cup orange juice

6 cloves

2 cinnamon sticks

1 cup pineapple juice

2 quarts chicken stock

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:

2 medium carrots, peeled

2 medium zucchini, washed and dried

2 medium yellow squash, washed and dried

Instructions:

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

For the Assembly

Ingredients:

4 6oz.- portions of skinless rockfish filet

2 cups buttermilk

Finished crust

Ribbon vegetables

1 clove garlic, minced

Warm wassail sauce

Oil

Salt & pepper

Instructions:

1. Season fish with salt and pepper

2. Dip one side of the fish in to the buttermilk and then press into the crust

3. Add 2oz oil to a medium hot sauté pan

4. Add fish nut side down and cook for 3 minutes or until crust turns golden brown

5. Flip fish and move pan into a 350*oven to cook for 5 minutes

6. In another medium hot sauté pan sauté the garlic in 1oz oil until jut beginning to brown

7. Add ribbon vegetables and toss in oil

8. Season with salt and pepper and place in a loose ball on 4 plates

9. Place cooked fish on vegetables with crust side up

10. Spoon about 1oz of sauce on fish and around plate.

Horseradish & Beet Cured Salmon Hoecake with Hackleback Caviar, Dill Crème Fraiche and Caper Berries

For the Cure

Ingredients:

1 side Salmon fillet, skin on, pin blones removed

3/4 pound of Beets, stem removed, fine grated

1 pound Horseradish, fresh, grated

6 oz Granulated Sugar

6 oz Kosher Salt

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