My biscuits aren’t dry.
INGREDIENTS:
Red Beans and Rice:
3 tablespoons bacon fat or lard
1 yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, rough chopped
1.5 tablespoon creole seasoning of choice
1 tablespoon smoked paprika
2 teaspoons cayenne
8 cups water
1 pound dried beans
2 smoked ham hocks
3 sprigs of fresh sage
4 sprigs of fresh thyme
2 bay leaves
2 stalks of celery, rough chopped
1 pound andouille sausage cut into bite-sized pieces
salt and pepper to taste
4 cups cooked white rice
2 green onions, very thinly sliced
Salted Honey Butter Topping:
1/4 cup salted butter, cold
3 tablespoon honey
Biscuits:
2.5 cups all-purpose flour
1.5 teaspoon fine sea salt
3.5 tablespoons granulated sugar
1/2 teaspoon cream of tartar
4 teaspoons baking powder
1.25 cups unsalted butter cold butter, cubed
1 cup cold buttermilk, cold
Mac and Cheese:
1lb macaroni
1/3 cup butter
1/3 cup all-purpose flour
pinch onion powder
1 3/4 cups whole milk
1/4 cup heavy cream
5 oz sharp cheddar, grated
3 oz gouda, grated
pinch of onion powder
2 cloves garlic, very finely chopped
Chicken:
2 cups buttermilk
1/4 cup dill pickle juice *optional*
2.5 teaspoons kosher salt
1 teaspoon MSG
2 teaspoons paprika
1 tablespoon garlic powder
1/2 teaspoon onion powder
1 teaspoon creole seasoning of choice
2 teaspoons hot sauce
2 chicken thighs
2 drumsticks
2 wings
Breading-dredge:
3 cups all-purpose flour
1.5 teaspoons MSG
1/2 teaspoon onion powder
2.5 teaspoons garlic powder
1/2 teaspoon ground white pepper
1 teaspoon creole seasoning
vegetable oil for frying
1 tablespoon kosher salt
INSTRUCTIONS:
Red Beans and Rice:
In a large pot, add lard, and set over medium heat; once hot, add onion, green bell pepper, and garlic and season with salt to taste. Stir and saute; once it softens, add creole seasoning, smoked paprika, water, beans, bouquet garni (consisting of a bundle of sage and thyme), and bay leaves, and bring to a boil.
Simmer for 3 hours; add celery and sausage, and simmer for 45 - 60 more minutes or until the beans are tender. Season with salt if necessary.
Place in a bowl, add a scoop of rice on top, and garnish with green onions.
Salted Honey Butter Topping:
In a medium saucepot, add honey and heat over medium until hot (not boiling). Turn off the heat and add butter-stir until homogeneous.
Biscuits:
Preheat oven to 450F.
In a food processor, add flour, salt, sugar, cream of tartar, and baking powder; pulse a couple of times, then add butter (cold) and pulse until you get pea-size lumps of butter.
Pour that into a bowl, then using a fork, mix in buttermilk; once it begins to form a dough, place it on an unfloured work surface. Then, gently and quickly, knead it until it barely comes together.
Dust it with flour, roll your dough into a rough rectangle ¾ “, fold it in thirds (like a letter), roll it out, and repeat this process one more time.
Cut as many pieces as possible with a round or fluted biscuit cutter, cut as many pieces as possible, and place them on a parchment-lined baking sheet.
Lightly brush your biscuits with buttermilk, and bake for 15 - 20 min. Remove from the oven and brush them with your honey butter. Cool on a wire rack and reserve.
Mac and Cheese:
Bring a pot of water to a boil and season generously with salt. Add macaroni pasta, and cook until “al-dente” or follow the package instructions: drain and reserve.
In a large pot, add butter, set over medium heat, and once melted, add flour, stir and cook for 45 - 60 seconds.
Next, whisk in milk and heavy cream; (Add additional milk if too thick.) once homogenous, cut off the heat and add cheddar cheese and gouda cheese; season to taste with salt and optionally add a pinch of onion powder.
Once all the cheese melts, add macaroni and stir to coat. Finally, add garlic, stir, and reserve.
Chicken:
In a large bowl, add buttermilk, pickle juice, salt, MSG, paprika, garlic powder, onion powder, creole seasoning, and hot sauce; whisk together until combined. Next, add all your chicken to the marinade, and mix until well-coated.
Breading-dredge:
In a medium bowl, add all the ingredients and whisk together until well combined.
Add one piece at a time to your dredge and aggressively press it, making sure it’s all coated. Remove, shake the excess flour, and place on a wire rack.
Fill up a heavy bottom pot just over halfway, at least 2” inches of vegetable oil, and heat to 350F. In batches, fry your chicken and cook for 3 - 5 minutes or until golden brown, with an internal temperature of 165F. The temperature will drop around 325F; try to hold that temperature while frying your chicken. Remove, and drain on a wire rack.
