Recipes For An End-Of-Summer Party with G. Garvin

Sept. 3, 2007 — -- In a final nod to summer, cook up the ultimate, all-American, Labor Day feast with G. Garvin!

FRIED CHICKEN

1 whole chicken, quartered

3 cups canola oil

2 cups all-purpose flour

1 1/2 tablespoons seasoned salt

1 1/2 tablespoons garlic salt

1 tablespoon paprika

1 1/2 teaspoons black pepper

1/2 teaspoon salt

Wash pieces of chicken and place in a bowl of ice water. In a deep frying pan heat canola oil over medium-high heat.

Pour flour into a bowl. Season flour with 1 tablespoon of the seasoned salt, 1 tablespoon of the garlic salt, and the paprika; mix well. Remove chicken from ice bath and set on plate. Sprinkle chicken with the remaining seasoned salt and garlic salt, the pepper, and the 1/2 teaspoon salt. Coat all sides of chicken pieces with seasond flour. Pat off excess flour.

Place each piece of chicken in hot oil. Fry about about 15 minutes, turning pieces occasionally until cooked thoroughly and golden brown. Remove chicken from pan. Place on plate lined with paper towels to soak up excess oil.

Recipe courtesy of G. Garvin from Turn Up The Heat, Meredith Books 2006

QUICK POTATO SALAD

6 medium white potatoes, peeled and sliced

1/2 cup mayonnaise or salad dressing

1/4 cup chopped onion

1/4 cup pickle relish

2 tablespoons Dijon mustard

1 tablespoon chopped garlic

1 tablespoon dried Italian seasoning

1 teaspoon celery seeds

1 teaspoon of garlic powdrer

1 teaspoon onion powder

1 teaspoon paprika

1/8 teaspoon black pepper

3 hard-cooked eggs, peeled and diced

Bring a large pot of water to a boil. Add potato slices and boil just until tender but not mushy. Drain; set aside to cool.

In a large bowl combine mayonnaise, onion, relish, mustard, garlic, Italian seasoning, celery seeds, garlic powder, onion powder, paprika, and pepper; mix well. Add potato and diced eggs; stir gently to combine. Chill until ready to serve.

Recipe courtesy of G. Garvin from Turn Up The Heat, Meredith Books 2006

MIXED BERRY DELIGHT

2 cups heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

2 tablespoons water

2 tablespoons granulated sugar

1 cup fresh blackberries

1 cup fresh blueberries

1 cup fresh golden raspberries

1 cup fresh red raspberries

1 cup sliced fresh strawberries

1 star fruit, peeled and sliced

1 bunch fresh mint leaves

1/4 cup chocolate sauce

Place a metal bowl in the freezer and let chill about 20 minutes. Place cream in chilled bowl and beat with a whisk until soft peaks form. Add powdered sugar and vanilla and continue to whisk until stiff peaks form. Set whipped cream aside.

In a small saucepan combine water and granulated sugar. Heat over medium heat until sugar is dissolved. Set simple syrup.

In a large bowl place all berries and star fruit; gently mix together. Add simple syrup. Chop about mint leaves and add to bowl; gently mix. Drizzle with chocolate sauce. Top with whipped cream.

Recipe courtesy of G. Garvin from Turn Up The Heat, Meredith Books 2006

G'S FRESH LEMONADE

2 quarts water

8 lemons, juiced

1 cup sugar

1 pint whole strawberries

1 bunch mint leaves

Ice

1 lemon, sliced

1 cup fresh golden raspberries

1 cup fresh red raspberries

1 cup sliced fresh strawberries

1 star fruit, peeled and sliced

1 bunch fresh mint leaves

1/4 cup chocolate sauce

In a pitcher combine water and lemon juice. Add sugar and stir until dissolved. Add whole strawberries and mint leaves. Pour into glasses filled with ice and garnish with lemon slices.

Recipe courtesy of G. Garvin from Turn Up The Heat, Meredith Books 2006