My biscuits aren’t dry.
Red Beans and Rice
Prep Time: 20 minutes
Cook Time: 4 hours 20 minutes
Serves 4
INGREDIENTS
3 tablespoons (52g) bacon fat or lard
1 yellow onion, diced
1 green bell pepper, seeded and diced
4 cloves garlic, roughly chopped
Salt and pepper, to taste
1 1/2 tablespoons (14g) Creole seasoning
1 tablespoon (4g) smoked paprika
2 teaspoons (4g) cayenne
8 cups (2L) filtered water
1 pound (450g) dried red beans
2 smoked ham hocks
4 sprigs fresh thyme
3 sprigs fresh sage
2 bay leaves
2 ribs celery, roughly chopped
1 pound (450g) andouille sausage, cut into bite-sized pieces
4 cups cooked white rice
2 green onions, thinly sliced
INSTRUCTIONS
In a large stock pot over medium heat melt the bacon fat.
Once melted and hot, stir in the onion, bell pepper, garlic and salt and pepper to taste. Sauté, stirring occasionally, until the vegetables soften.
Stir in the Creole seasoning, paprika, and cayenne and toast the spices for 1 minute or until fragrant.
Add the water, beans and ham hocks and stir to combine.
Tie the thyme and sage together with kitchen twine to create a bouquet garni and add that to the pot along with the bay leaves. Bring to a boil, reduce to a simmer and simmer for 3 hours.
After 3 hours, stir in the celery and sausage. Simmer for an additional 45-60 minutes or until the beans are tender. Season with salt, if necessary.
Divide into bowls, add a scoop of rice on top, and garnish with green onions.
Biscuits
Prep Time: 30 minutes
Cook Time: 25 minutes
Serves: 8
INGREDIENTS
Biscuit
2 1/2 cups (375g) all-purpose flour, plus more for dusting
1 teaspoon (5g) fine sea salt
3 1/2 tablespoons (42g) granulated sugar
1/2 teaspoon (3g) cream of tartar
4 teaspoons (22g) baking powder
1 1/4 cups (280g) cold unsalted butter, cubed
1 cup (236ml) cold buttermilk, plus more for brushing
Salted Honey Butter
3 tablespoons (57g) honey
1/4 cup (56g) cold salted butter
INSTRUCTIONS
For The Biscuit
Preheat the oven to 450℉ / 232℃. Line a sheet pan with parchment paper.
In a food processor pulse together the flour, salt, sugar, cream of tartar, and baking powder until combined.
Add the cold butter and pulse again until the butter becomes the size of peas.
Pour the flour mixture into a large bowl and then pour in the buttermilk while stirring constantly with a fork. Once it begins to form a very shaggy dough, turn the dough out onto a clean work surface and quickly, but gently, knead the dough until it just barely holds together.
Dust the biscuit dough and work surface with flour and roll the dough into a ¾-inch thick rectangle. Fold the dough in thirds (like a letter), roll it out, fold it a second time and then roll it out one last time to ¾-inch thick.
Use a round or fluted biscuit cutter to cut out the biscuits. Evenly space the biscuits on the parchment lined sheet pan and brush the tops with buttermilk.
Bake the biscuits for 15-20 minutes or until puffed, golden brown all over and cooked through. While the biscuits bake, make the salted honey butter.
Remove the biscuits from the oven, brush with salted honey butter and cool on a wire rack.
For The Salted Honey Butter
In a medium saucepan over medium heat, add the honey and cook until melted and hot, but not yet boiling. Remove from heat and stir in the butter until emulsified. Keep warm until the biscuits are done baking.
Mac and Cheese
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
INGREDIENTS
1 pound (450g) macaroni
Salt, to taste
1/3 cup (76g) unsalted butter
1/3 cup (50g) all-purpose flour
1 3/4 cups (315ml) whole milk, plus more if needed
1/4 cup (60ml) heavy cream
5 ounces (141g) sharp cheddar, freshly grated
3 ounces (85g) gouda, freshly grated
Pinch onion powder
2 cloves garlic, very finely chopped
INSTRUCTIONS
Bring a large pot of water to a boil and season generously with salt.
Stir in the pasta and cook until al dente. Drain the pasta and reserve.
In a large pot over medium heat, melt the butter. Once melted and just beginning to bubble, whisk in the flour and cook, stirring constantly, for 45-60 seconds or until pale yellow in color.
Whisk in the milk and heavy cream and cook until the sauce thickens and coats the back of a spoon. If the sauce gets too thick, stir in a splash of milk.
Remove from the heat and stir in the cheeses, salt to taste, and onion powder. Continue to stir until the sauce is as smooth as possible and all the cheese is melted.
Add the warm macaroni, stir to coat and then stir in the garlic.
Keep the mac and cheese warm until ready to serve.
Fried Chicken
Prep Time: 25 minutes
Cook Time: 10-15 minutes
Serves: 4
INGREDIENTS
Chicken Dip
2 cups (475ml) buttermilk
1/4 cup (60ml) dill pickle juice
2 1/2 teaspoons (14g) Kosher salt
1 teaspoon (5g) MSG
2 teaspoons (2g) paprika
1 tablespoon (9g) garlic powder
1/2 teaspoon (0.5g) onion powder
1 teaspoon (4g) Creole seasoning
Hot sauce, to taste
8 pieces bone-in, skin-on chicken (combination of drumsticks, thighs and wings)
Chicken Dredge
3 cups (450g) all-purpose flour
1 1/2 teaspoons (7g) MSG
1/2 teaspoon (0.5g) onion powder
2 1/2 teaspoons (6g) garlic powder
1/2 teaspoon (0.5g) ground white pepper
1 teaspoon (4g) Creole seasoning
1 tablespoon (7g) Kosher salt
Fried Chicken
Vegetable oil, for frying
8 dredged chicken pieces
INSTRUCTIONS
For The Chicken Dip
In a large bowl, add all of the ingredients, except for the chicken, and whisk to combine.
Add in the chicken and mix until evenly coated. Set aside while you make the chicken dredge.
For The Chicken Dredge
In a medium bowl whisk together all the ingredients until combined.
Add one piece of chicken to the dredge at a time and firmly press it into the flour mixture, making sure to adhere as much as possible on all sides. Shake off any excess and place on a sheet pan. Repeat with the remaining pieces of chicken.
For The Fried Chicken
Fill a heavy bottom pot just over halfway with vegetable oil and heat to 350℉ / 177℃. Have a sheet pan lined with a wire rack near the hot oil.
Add 3-4 pieces of chicken to the hot oil, so as not to overcrowd the oil. The oil temperature will drop down to about 300-325℉ / 149-163℃. Maintain the heat at 325℉ and fry for about 5 minutes or until golden brown, crispy and the internal temperature of the chicken reaches 165℉ / 163℃. Remove to the wire rack and repeat with the remaining pieces of chicken. Serve immediately.
