Hack of the Month • June is Iced Tea Month — If you have too many lemons and don’t want them to go bad, slice them into quarters and freeze in an airtight bag or container. A frozen lemon wedge is also wonderful in a cold glass of tea!
Tea-Brined Double-Fried Chicken
Inspired by chef Joseph Lenn of Tennessee’s Blackberry Farm.
In large saucepan, bring 4 cups of sweet tea just to a boil. Add kosher salt and stir until dissolved. Add thyme, halved garlic head, lemon slices and remaining 4 cups of sweet tea and let cool completely, then refrigerate until well chilled.
Add chicken to the brine, cover and refrigerate for 24 to 48 hours.
Remove chicken from brine and pat dry with paper towels. Let stand at room temperature 30 minutes.
Meanwhile, in a food processor, combine 3 garlic cloves with the chili paste, molasses, and cayenne and puree until a paste forms. Add lard and puree until smooth. Season with salt. Scrape the chile mixture into a very large bowl.
In large saucepan, heat 3 inches oil to 350°F. Set a rack over a rimmed baking sheet. Spread 1 cup flour in a pie plate. In medium bowl, whisk remaining 1/2 cup flour with cornstarch, and a generous pinch of salt. Whisk 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.
Dredge 4 chicken pieces in the flour, tap off excess and transfer to the rack. Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add chicken to hot oil. Fry chicken at 350°F, turning occasionally, until pale golden and crisp, about 8 minutes; transfer chicken to the rack. Repeat with the remaining 4 pieces.
Return first 4 pieces of chicken to the hot oil and fry at 350°F until golden and reaches internal 165°F, 8-10 minutes. Transfer to paper towel–lined plate. Repeat with the remaining 4 pieces of chicken. Add chicken to very large bowl with the chile mixture and toss to coat. Transfer the chicken to a platter and serve right away.
The BEST Dinner Rolls
- 4-5 c all-purpose flour
- 2 T rapid rise, instant yeast
- 1/3 c granulated sugar
- 1 t salt
- 1-1/2 c warm milk (110°F)
- 5 T butter, softened
- 1 egg, room temperature
INGREDIENTS
Combine 3c flour and remaining ingredients in the bowl of a stand mixer.
Attach the dough hook and mix on lowest speed until flour is incorporated, scraping sides of bowl as necessary.
Increase speed to medium and beat for 2 minutes.
Add 1/2c flour and blend with dough hook until incorporated. Add another 1/2c flour and repeat, mixing at medium speed 2 minutes until a ball forms.
Add additional flour as necessary. Dough should be slightly sticky, soft, and pulling away from the bowl’s edge.
Transfer dough to lightly greased bowl and cover with towel or plastic wrap. Let rise 30 mins at room temperature. Remove cover and deflate dough by punching down slightly.
Pinch off pieces of dough and form 24 rolls. Size may vary but, if weighed, they should be about 2 ounces each.
Transfer rolls to lightly-greased quarter baking sheet or 9”x13” baking dish. Cover with towel or plastic wrap and let rise an additional 30 minutes at room temperature.
Bake in pre-heated 375°oven for 12-15 minutes or until golden brown. Tent with foil to avoid too much browning.
Remove rolls and, while hot, brush with melted butter. Serve immediately or store cooled in a plastic bag for up to three days.
GREEN GRAPE PIE
recipe by Earlene Drumm
In 19th-century Texas, Spring was not a time for great dessert fruit. Pioneers did have sugar from local mills, which they used to sweeten the readily available but very tart green Mustang grapes.
“Green” means unripe. Pick them when they are nearly full size, but still green. The seeds will not have had a chance to harden; they are still soft and relatively small so they will not be noticeable in the pie.
Ingredients
- 1 egg beaten • 1 ½ cup sugar
- 3 tablespoons flour • ¼ teaspoon salt
- 1 cup heavy cream • ½ teaspoon lemon juice
- ¼ teaspoon vanilla
- 1 cup de-stemmed green grapes
- 1 unbaked pie shell with top lattice strips
Pre-heat oven to 350°F.
Mix first 7 ingredients to make a custard. Then mix in the grapes and pour the mixture into the pie shell. Add crust strips to make a lattice.
Bake 45 – 50 minutes, or until golden brown.