Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hash Browns

March 14, 2019

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So I know, I know…St. Patrick’s Day hasn’t even happened and here I am talking about corned beef leftovers. But I just want you to be ready, you know…have a plan, be one step ahead…you get it. And this Corned Beef & Irish Cheddar Strata will do that for you. A strata is basically a savory bread pudding. And this one has layers of gorgeous corned beef and creamy Irish cheddar. But wait, I’m not done. If that didn’t have your mouth-watering, it is topped with crispy hash browns!

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And here is the amazing thing – you do the majority of the preparation the night before you want to serve it. So after you enjoy your St. Patrick’s Day corned beef and cabbage, you take a few seconds to assemble this strata. The pop it in the fridge and get on out there to enjoy the parades or parties or whatever shenanigans your heart desires. When you get up the next morning all you have to do while you’re having your coffee and swearing that you’ll never drink again, is bake the strata. While it’s baking prepare the hash browns and voila! Your recovery brunch is ready! I’m assuming, of course, that you did partake in a few green beers…Not only will folks be thrilled by your big Corned Beef feast on St. Patrick’s, but you can wow them and cure their hangover the next morning with this yummy strata.

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Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns

  • Servings: 4 -6
  • Difficulty: oh so easy
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Ingredients:

  • 6 – 8 slices (8 oz.) challah, sliced into 1″ cubes
  • 1 lb. leftover corned beef brisket, chopped or sliced
  • 8 oz. Irish cheddar, grated (I used Kerry Gold Cheddar)
  • 3 eggs
  • 1 1/2 cups half & half
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 10 oz. frozen mini potato hash browns (you can substitute in tater tots, or if you are feeling industrious, make a fresh batch of  hash browns from any leftover potatoes you might have from your St. Patrick’s Day feast)
  • minced fresh chives for garnish

Directions:

Butter an 8X8″ square dish. Spread 1/2 of the bread cubes over the bottom. Top with 1/2 of the corned beef and then scatter 1/2 of the cheese over that. Repeat the layering, ending with the cheese.

In a large bowl, whisk the eggs. Add the half-and-half, salt and pepper. Whisk until well combined. Pour the custard mixture evenly over the strata. Cover the strata with plastic wrap and weigh it down with heavy cans, bottles or pie weights. Chill overnight.

Preheat oven to 325°F.

Remove the strata from the fridge 20 minutes before baking and let it come to room temperature.

Bake until the center is puffed and the edges have pulled away from the sides – approximately 50 – 60 minutes.

Let strata stand while preparing the hash brown topping.

Cook hash browns according to package directions. You want the hash browns to be crispy, so possibly cook a bit longer than the package recommends.

Arrange the crispy hash browns over the top of the strata. Garnish with chives.

Enjoy!
Overnight Leftover Corned Beef Strata with Crispy Hashbrown Topping brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Overnight Leftover Corned Beef & Irish Cheddar Strata with Crispy Hashbrowns:

Kerry Gold Cheddar

Le Creuset Square Baking Dish

 

 


Meyer Lemon Curd

March 13, 2019

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Who isn’t ready for a bit of sunshine after so many months of dreary, dark and soggy weather? Well, I’m not sure that I can order that up for you. Good ole Punxsutawney Phil, my favorite varmint, said that Spring was coming soon. But maybe in the meantime you can make due by whipping up a batch of golden bright Meyer Lemon Curd, which is veritable sunshine in a jar. I got the recipe for this Lemon Curd from one of my best friends, Theresa Storey. A couple of years ago, Theresa published her first cookbook where you can find the recipe for this Lemon Curd along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs a business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

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Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing these recipes from her book this year and I shared quite a few last year as well, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

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Over the years, I’ve shared quite a few of her fantastic recipes with you. Last year I kicked off my St. Patrick’s Day blog-a-thon with her Prize-Winning Scones with Strawberry Jam & Clotted Cream.

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I told you about her Batley Cake

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which I filled with her deletable boozy Irish Whiskey Marmalade (also used to fill these tarts.

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And this year, I’ll be sharing her Lemon Curd recipe. Quite the game-changer, this quick & easy curd can be made in the microwave. You will have it ready in absolutely no time at all….well maybe 15 minutes or so.

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Theresa used regular lemons in her recipe. I was lucky enough to have some Meyer Lemons in hand, so I used them. Meyer Lemons, which originated in China, are a cross between a regular lemon and a Mandarin Orange. This results in a somewhat sweeter, really vibrant tasting lemon without the acidic aspect. They are a gorgeous golden-yellow colour, kind of like egg yolks and have a much thinner skin than regular lemons. Because they are smaller than regular lemons, I used 5, rather than three, to make this recipe.

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This delightfully sweet yet tart spread is delicious smeared on scones, swirled into your morning oatmeal or yogurt, or simply eaten by the spoonful! Brighten up your day with this reminder that the sun will soon reappear.

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Meyer Lemon Curd

  • Servings: 14 oz.
  • Difficulty: easy
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recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 3 large lemons ( I used Meyer Lemons which are a bit smaller. I ended up using 5 Meyer lemons).
  • 110 grams (4 oz.) butter
  • 2 large eggs
  • 225 grams (8 oz.) sugar

Directions:

Wash the lemons and carefully grate the zest off all three. Juice two of the lemons and measure the juice. You want about 5 tablespoons. If you don’t have enough, juice the last one.

Put the butter in a small bowl and microwave on medium heat for a bout one minute until soft and starting to melt. remove from the microwave, stir to distribute the heat evenly and then set aside.

Whisk the eggs and sugar together in a large bowl until just combined. Add the lemon zest and juice and stir through.

Add the softened ed butter and whisk the whole lot together until combined

Place the bowl of curd mixture into the microwave and cook on medium heat for one minute. Take it out, give it a quick whisk and put in back in for another minute. Cook it in one minute burst on medium heat until thick enough to coat the back of a spoon. (It takes me about 5 minutes.) Beware of overcooking: it thickens as it coos.

Taste the curd. If it needs more lemon, add some more juice, one teaspoon at a time, until you are happy with the flavor, and then microwave ti for another minute to incorporate the newly added juice.

Now it is ready to eat, so pour it into warm sterilized jars, lid and seal. The curd will keep 3 weeks in the refrigerator.

Enjoy!

Meyer Lemon Curd brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Quick & Easy Meyer Lemon Curd:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel

Progressive Hand Grater/zester


Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce

March 12, 2019

 

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Breakfast for dinner? Absolutely – especially if it is this dish! Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce is just amazing. Now, I know when you hear bacon, you might be thinking breakfast. But this is a pretty hardy meal and everyone knows, bacon is good anytime – breakfast, 2nd breakfast, elevenses, lunch, tea, dinner, supper, late night snack…I think you get the picture.

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The bacon I used here is not the streaky bacon you are likely more familiar with. This is Irish Bacon or rashers. It is traditionally cut from the back of the pig rather than the belly, which is from where streaky bacon is cut. It is similar to Canadian Bacon, but I would say has a very different flavor. Irish Bacon, or rashers as they are usually called are cooked until done, but are not until crisp like American bacon. Truth be told, the original recipe for this dish calls for uncured loin of pork. A pork chop essentially, but I happened to have some rashers on hand, so there you have it. If you have pork chops, feel free to sub them in!

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One thing I can tell you is you are absolutely going to love this decadent, silky Colcannon Butter Sauce. I think the Husband wants to put it on everything now. And potato leek cakes are right up our alley as well. Can’t do wrong with fried potatoes, not to mention the leeks. We can’t get enough of them! All in all this meal was truly a winner and would be a perfect alternative to a corned beef & cabbage feast. Or maybe make it the day after St. Patrick’s…who says you can’t have it all!

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Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce

  • Servings: 2
  • Difficulty: easy
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recipe adapted from: BBC Good Food

Ingredients:

  • 8 slices Irish Bacon or Rashers
  • 2 leeks, trimmed, green & white parts separated and finely sliced
  • 2 Tablespoons butter
  • 3 potatoes, boiled and mashed
  • 1 heaping Tablespoon all-purpose flour
  • 3 Tablespoons heavy cream
  • 1 medium egg yolk

For the Colcannon Sauce:

  • 50 grams (1/4 stick) butter
  • 5 cabbage leaves, finely shredded
  • a small potato, finely diced
  • 4 Tablespoons white wine
  • 200 ml heavy cream

For Garnish: handful of cherry tomatoes (if desired)

Directions:

Make the potato cakes: Fry the dark green part of the leek in a little butter, and mix well with the potato, flour, cream and egg yolk.  Place the potato mixture into the refrigerator to cool. The mixture becomes easier to handle and shape when cool. Once it has chilled, then mould into four to six small round discs. Set aside until ready to serve.

Make the Colcannon Butter Sauce: Melt half the butter in a pan and add the cabbage and potato. Cook slowly for 5 mins, then pour in the white wine and reduce by half. Add the cream and reduce by half. Season and remove from the heat. Stir the rest of the butter into the sauce and keep warm until ready to serve.

Cook the Bacon: Heat a tablespoon of butter in a frying pan. Fry the rashers of bacon until they are golden on each side. Should only take a few minutes. Remove the bacon from the pan and set aside.

Add a bit more butter to the pan. Sweat the remaining white part of the leeks and some tomatoes if you desire. Season to taste. Remove from the pan and set aside. Fry the potato cakes in the remaining butter for 2 minutes on each side.

Enjoy!

Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Irish Bacon & Potato Leek Cakes with Colcannon Butter Sauce:

Donnelly Imported Rashers – This is for an 8 pack of bacon. More than you need for this recipe, but you might be feeding a crowd for all I know…


Baileys Chocolate Chip Cookies

March 11, 2019

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Here we are, with St. Patrick’s Day only 6 days away. That means it is time for me to start my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day this Sunday March 17th! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this lovely recipe for Baileys Chocolate Chip Cookies!

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Soft and pillowy, these cookies are a bit more cake-like than your traditional chocolate chip cookies due to the addition of cream cheese and cornstarch. Another thing they’ve got on your average chocolate chip cookies is that these little devils are infused with Baileys. And let me tell you, that decadent Baileys flavor is very prominent. An what flavor is more evocative of Ireland…you know I mean besides Guinness…oh and whiskey. But then again whiskey is in the Baileys, so there you go.

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Folks absolutely love Baileys. In fact, on December 3rd, 2007, the manufacturers of the beloved liqueur, announced the sale of the billionth bottle of Baileys since it was first introduced. A billion is a lot right? But you’re probably thinking, yeah but Baileys has been around for ever. They’ve had a lot of time to get to 1 billion. You’d be wrong. Baileys wasn’t introduced until 1973! Hard to believe! Baileys was the first Irish Cream to go on the market as well. There have certainly been plenty of  imitators since then, but Baileys continues to rule supreme.

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And a little birdie just told me that the Baileys folks have introduced Irish Cream flavored chocolate baking chips! The chips are at a few select retailers right now but will roll out nationwide ahead of Easter this year. If you just can’t wait, you can also get ahold of them on Amazon. I have provided a link below.

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But back to the Baileys Chocolate Chip Cookies we have today. The Baileys is in the batter, not the chips. And Oh my does it pair so well with those rich chocolate morsels. So easy to make and even easier to scarf down with a cold glass of milk…or maybe a nice cup of coffee spiked with a bit of Baileys. Don’t worry, I’ll never tell!

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Baileys Chocolate Chip Cookies

  • Servings: 30 cookies - depending on how you scoop them
  • Difficulty: easy
  • Print

recipe from: Tutti Dolci

Ingredients:

  • 2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 3 oz reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 3 Tbsp Irish Cream
  • 12 oz. semisweet chocolate chips

Directions:

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.

Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and continue to mix until creamy.

Beat in egg, then add Baileys and mix in until combined.

Reduce speed to low and gradually add flour mixture; taking care to mix just until incorporated. Fold in chocolate chips, cover dough, and chill in the refrigerator for 2 hours or overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a medium cookie scoop, scoop out the batter and place 2″ apart on the prepared baking sheet. Flatten the scoops slightly.

Bake for 12 minutes, until the tops and edges are just turning golden brown. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Enjoy!

Baileys Chocolate Chip Cookies brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Baileys Chocolate Chip Cookies:

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

OXO Good Grips Medium Cookie Scoop

Baileys Original Irish Cream Baking Chips – These are not actually used in this recipe, but I promised you the link – so here it is!

 


Nashville “Hot” Chicken & Buttermilk Biscuits with Honey Butter

March 1, 2019

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Anyone out there heard of Nashville Hot Chicken? If you have, I’ll give you a couple of minutes to finish that happy dance you must be doing at the mention of it right now, for those of you who haven’t … Oh, good Lord child, hold onto your hat! Nashville Hot Chicken is the local specialty of Nashville. You see in Nashville, they don’t just have fried chicken, which is awesome all on its lonesome, I must say. No, they have a very special, spicy hot chicken. Served up atop a piece of white bread and topped with pickles, the chicken there is marinated in a hot, spicy buttermilk brine, dredged in a spicy hot flour dredge, fried and then slathered with a fiery cayenne glaze – and that’s the mild version! Folks in Nashville are not playing! This chicken is a taste sensation that will truly light up all of your senses! The husband and I love us some spicy food, so this is right up our alley.

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As is Nashville. The chicken isn’t the only thing that’s hot there! Obviously if you love country music, you should make a bee line for this destination. But country music isn’t the only thing on the menu – we’ve pretty much come across every genre of music when visiting there. They don’t call it Music City for nothing! Not to mention, if you love food – the dynamic food scene you will find in Nashville is amazing! The signature hot chicken isn’t all there is to be had, so those of you with more tender taste buds do not need to despair.

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The husband and I have visited two times and are always planning for our next trip there. We’ve enjoyed all sorts of music entertainment – from beloved bluegrass at the iconic Station Inn to all that the honky tonks of Broadway have to offer! And food wise – yes we have sampled the Nashville Hot Chicken (more on that to come…) but we’ve also enjoyed inspired mexican dishes at St. Anjeo

IMG_7674and to die for fusion Indian/American southern dishes at the Chauhan Ale & Masala House

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as well as all the barbecue, biscuits,

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rooftop cocktails

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and fine dining you can shake a stick at. Nashville has it all going on ya’ll! And where should one stay while experiencing this bustling town? Well both times we’ve visited, we’ve stayed in a lovely suite at the Thompson Nashville in the Gulch.

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The Gulch is a very trendy, hip neighborhood on the southwest fringe of downtown Nashville. It is only blocks from Music City Central and just steps to the downtown honky tonks. This luxury hotel shares the block with the aforementioned Station Inn and boasts a fantastic rooftop bar & lounge as well as an award winning restaurant. While I’m sure all of their rooms are lovely, the Thompson suite is absolutely decadent. So spacious, boasting floor to ceiling windows, wet bars, clawfoot bathtubs, rain showers and Nashville inspired finishes – such as sliding barn doors and Marshall bluetooth speakers – this room is a destination in itself.

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But let me get back to that Hot Chicken. On our last visit to Nashville, the Husband and I decided to go sample some of the city’s hot chicken. Although the African-American community in the area had been enjoying spicy chicken for generations, Nashville Hot Chicken as it is now known was likely introduced in 1930. Apparently, there was a gentleman who was quite a womanizer. After a late night out, after which he was unable, or unwilling to provide the details of which to his current girlfriend, she saw fit to exact a little revenge on him and fried him up a special batch of chicken on which she quite liberally applied the cayenne. In a twist of fate, the victim here ended up really loving this fiery chicken. The gentleman for whom this revenge chicken was prepared was from the family of Andre Prince Jeffries – the proprietor of Prince’s Hot Chicken Shacks, one of the better known hot chicken places in Nashville. They’ve been serving up this signature dish since the 1930s. Currently there are over two dozen establishments in Nashville serving up their own versions of Hot Chicken. The husband and I chose to check out Hattie B’s Nashville Hot Chicken.

IMG_7654Hattie B’s is a no frills kind of place, we dined on a wooden picnic table on a screened in porch, but that doesn’t seem to stop folks from lining up around the block to get ahold of some of their molten gold. We stood in line for about 30 minutes on the day we visited, but it was so worth it!IMG_7655They offer several spice levels for their chicken – southern, mild, medium, hot, damn hot and shut the cluck up! So, as I’ve mentioned, we like spicy and consider ourselves somewhat spice experienced. Spice aficionados. So I decided to go for the hot chicken. The husband he went for damn hot. And we couldn’t resist ordering one chicken tender that was designated at the “shut the cluck up” level.

IMG_7656Well, all I can say is by Nashville Hot Chicken standards, we are pretty much novices. I could eat my “hot” chicken – but it took quite a good portion of that pitcher of beer we ordered to get it down. I’m telling you this was a brow mopping, slightly sweating experience. There was absolutely no way I was going to even attempt one small taste of the “shut the cluck up’ tender that had been sitting there mocking us as we persevered through our chicken choices. But the Husband, although his mouth was already on fire, was not one to back down to a challenge. So, God help him, he took a bite!

Yup…..just as I suspected. It was pretty much life changing! There are ghost peppers rumored to be in play here. What it taught us is respect. We respect Nashville Hot Chicken now. Oh we still order it, but are always careful to get a more descriptive explanation of the spice level involved, using Hattie B’s as a baseline. That chicken hurts so good, but is not for the faint of heart!

But back to this recipe I’m sharing with you today. Do not be scared. Although I am calling this Nashville Hot Chicken, it is very very mild to what I just described.

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And if you really don’t like a lot of spice, don’t bother with the spicy glaze. What you must do is the brine. This chicken is so moist, tender and flavorful, which I think is mostly due to that brine. You don’t want to miss out on that. And just know going into this that chickens now a days are so bred to be so huge, more like turkeys really, it is unlikely you will be able to get the larger pieces like the breast and thighs done when deep-frying. You should plan to finish the chicken in the oven.

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And although it is traditional to serve Nashville Hot Chicken with a piece of white bread and pickles, I served mine up with some soft, tender buttermilk biscuits which we slathered with honey butter.

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Quite the treat I must say.  The chicken is delicious, but these biscuits are pretty amazing all on their own. Soft and airy, but with a bit of a crispy crust on the outside. Sturdy enough to hold up as a sandwich. And out of this world simply smeared with honey butter!

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So if you are ready for a taste adventure, book that trip to Nashville and give Prince’s or Hattie B’s a whirl. For an introduction to the cuisine, or to start your taste bud training, whip up this recipe!

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Nashville Hot Chicken & Buttermilk Biscuits with Honey Butter

  • Servings: 4 - 6
  • Difficulty: easy - but does involve deep-frying & all the mess that goes along with it...
  • Print

recipe from: Chef Marion Anderson with Sur La Table Cooking Classes

Ingredients:

Nashville Spice Mix:

  • 2 Tablespoon cayenne pepper
  • 6 Tablespoons granulated garlic
  • 4 Tablespoons paprika
  • 4 Tablespoons onion powder
  • 2 Tablespoons dark brown sugar
  • 2 Tablespoons Sea Salt
  • 1 Tablespoon freshly ground black pepper

For the Marinade:

  • 1 (3 – 4 pound) whole chicken cut into 10 serving pieces
  • 4 cups buttermilk
  • 1 Tablespoon vinegar-based hot sauce, such as Frank’s
  • 1/4 cup Nashville spice-mix

For the Seasoned Flour Dredge:

  • 2 cups unbleached all-purpose flour
  • 1/4 cup Nashville Spice Mix

For the dip:

  • 1 cup buttermilk
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the glaze:

  • 1/2 cup Nashville Spice Mix
  • 1 cup reserved oil from frying
  • sea salt for seasoning

Directions:

Whisk all of the ingredients for the Nashville Spice Mix together until combined and set aside.

Place the chicken in a large dish. Combine 4 cups of the buttermilk, hot sauce and the Nashville Spice Mix. Mix thoroughly and then pour over the chicken. Cover and allow chicken to marinate in the refrigerator for 3 – 8 hours. I prefer a longer marinade and just let the chicken marinate overnight.

About 30 minutes before you are ready to fry the chicken, remove it from the marinade and pat dry with paper towels. Then leave it to rest on a wire rack which has been placed over a baking sheet. Allow the chicken to drain and come to room temperature.

Preheat the oven the 350° F. Place a baking sheet lined with parchment paper in the oven.

In a large mixing bowl, whisk together the flour and spice mix and set aside.

In another large mixing bowl, whisk together 1 cup buttermilk, egg, baking power and baking soda for the dip.

Place a large, heavy Dutch oven on the stove. Clip a deep-fry thermometer to the side and fill with about 3 inches of oil. Heat the oil over medium-high heat until it reaches a temperature of 350°F.

Pick up a piece of the chicken, dredge it in the seasoned flour. Shake any excess flour from the chicken and then dip it into the egg mixture. Give it a shake and then dip it once more into the seasoned flour. Shake off the excess again.

Slide the coated chicken, skin side down into the hot oil. Once all of the chicken you are cooking in that batch has been added to the pan, adjust the flame as necessary. Cook for about  8-10 minutes and then check the chicken. It should be golden brown. Remove the chicken from the oil to baking tray lined with paper towels. Check the internal temperature with an instant read thermometer. It should register 165°F, if it has not reached this level, but is a perfect shade of golden brown, place the chicken into the preheated oven to finish cooking. Continue frying the chicken, remembering to allow the oil to return to 350°F between batches.

Once all of the chicken is cooked, move it from the paper towels to a wire cooling rack which has been set over a rimmed baking sheet. Add some of the hot cooking oil to the remaining Nashville Spice Mix and whisk until a paste forms. You want the paste to be thin enough to brush over the chicken as a glaze, so add as much oil as you need to achieve this consistency. Generously glaze the chicken and sprinkle lightly with sea salt.

Serve over a piece of white bread, along with some pickle chips if you want to be truly authentic. Or serve with some lovely Buttermilk Biscuits which have been slathered with Honey Butter, as I did. (Biscuit recipe noted below.)

Buttermilk Biscuits with Honey Butter

servings: 8 – 16 biscuits depending on how you cut them!

Ingredients:

For the biscuits:

  • 2 Cups unbleached all-purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (4 ounces) frozen unsalted butter
  • 1 cup cold buttermilk
  • 1 large egg, beaten

For the Honey Butter:

  • 1 stick (4 ounces) unsalted butter, softened
  • 1/4 cup honey
  • 1/4 teaspoon sea salt

Directions:

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, whisk the flour, baking powder and salt together. Grate the frozen butter over the flour mixture and toss until all the butter is coated. Make a well in the center of the flour mixture and pour in the buttermilk. Using a fork, mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead just one or two times. The less touching the better. Pat the dough out to a 1″ thickness. Using a biscuit cutter, cut the biscuits out, taking care not to twist the cutter. Just push straight down and pull straight up, otherwise your biscuits will not rise as high as you might hope.

Place the biscuits on the prepared tray and brush with the beaten egg. Bake until golden-brown, about 12 -14 minutes.

Transfer biscuits to a wire rack to cool.

In the bowl of a stand mixer, add the softened butter, honey and salt. Mix until the butter is light and fluffy. Serve with warm biscuits and spicy chicken.

Enjoy!

Nashville Hot Chicken & Buttermilk Biscuits with Honey Butter brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Nashville Hot Chicken & Buttermilk Biscuits with Honey Butter:

Le Creuset Signature 5 1/2 quart Round Dutch Oven

Instant Read Deep Fry Thermometer

Solid Stainless Steel Spider Skimmer Ladle

Stainless Steel Cooling Rack

Nordic Ware Baker’s Half Rimmed Sheet

Silicone basting brush set

Mason Cash Into the Forest mixing bowl

Stainless Steel Box Grater

Stainless Steel Biscuit Cutters

Links for Planning your vacation in Nashville:

Accommodation:

Thompson Nashville – This boutique hotel is located in the hip and trendy Gulch neighborhood of downtown Nashville, just a few minutes walk from  It boasts a rooftop lounge, a cozy cafe and contemporary seafood restaurant. The cozy rooms feature floor to ceiling windows, sliding barn doors and premium linens.

Restaurants/Bars:

St. Añejo

Chauhan Ale & Masala House

Whiskey Kitchen

Hattie B’s -Get your Nashville Hot Chicken here! Go ahead…try the Shut the Cluck Up level…I dare you!

Biscuit Love

L.A. Jackson – Rooftop Bar at the Thompson Nashville hotel featuring sweeping views of downtown Nashville, creative cocktails and delicious small plates.

Acme Feed & Seed 

Shopping:

Vincent Peach – Gorgeous jewelry featuring tahitian pearls, tusks, leather, vintage coins, fossils and pave diamonds as far as the eye can see. Worn by the likes of Carrie Underwood, Miranda Lambert and Stephen Tyler.

Carter Vintage Guitars – Very friendly guitar store chock full of quality vintage instruments and accessories as well as a laid back and knowledgeable staff.

 

 

 


Pigs in a Blanket Baked Brie

February 20, 2019

 

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So look-y here! Pigs in a Blanket Baked Brie is what’s on the menu today! I was absolutely amazed when I saw this gorgeous creation from Host the Toast (check it out! a beautiful blog full of great recipes) and could not wait to try my hand at it. I was sure it would end up as one of those situations where you see this gorgeous culinary creation, but your attempt to reproduce it ends up an unrecognizable epic fail. Not so with these little piggies. I would say Host the Toast’s presentation is still better than mine, but mine is not too shabby if I do say so myself.

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It is actually quite easy to do. I do recommend watching the video that Host the Toast did showing how it’s done before you try it for yourself.

Watch the video showing how to make it from Host the Toast! 

The one tip that I have is make sure that your pie crusts have warmed a bit before you try to fold the top one around the Brie wheel. You don’t want to have the pastry crack at all because it will allow that melted Brie to leak out a bit. You can see mine sprung a bit of a leak, but I think most of the Brie stayed within its pastry case.

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Perfect for any gathering from potluck to fancy cocktail party. And what a dream Super Bowl Snack! You’ll be the MVP on the refreshment front for sure! (Only second to whoever brought the beer). I’ve made it several times now and folks just can’t stop ohhh-ing and ahhh-ing over it. But sure you only hear that for a few seconds, because what’s even better than hearing all that admiration is that fact that this dish is really yummy. It will be scarfed down in no time flat! I mean come on – buttery, flaky pastry wrapped around a creamy gooey herbed Brie with smoky cocktail sausages – yeah….I bet that tastes just awful right?

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Pigs in a Blanket Baked Brie

  • Servings: 8
  • Difficulty: easy
  • Print

recipe from: Host the Toast

Ingredients

  • 1 (8 ounce) wheel Brie Cheese
  • 2 pre-made (store-bought) circular pie crusts
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh chives
  • 1/2 teaspoon chopped fresh rosemary (optional – I did not use it)
  • 36 cocktail sausages
  • 1 egg yolk, beaten
  • sesame seeds/poppy seeds for garnish (optional)

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.

Carefully cut the top from the Brie wheel and set aside. Place the Brie on one of the unrolled pie crusts. Sprinkle the exposed cheese with garlic, chives and rosemary if you are using it. Replace the top on the Brie Wheel.

Lay the second pie crust over the brie. Carefully press the edges of the pie dough up against the brie and smooth over the bottom crust.

Cut even-sized strips all around the brie, like a sun, making 18 total cuts. Place one cocktail sausage at the outer leftmost corner of one of the strips at a slight angle. Roll it inward to wrap in the pie dough and press the edges to seal. Continue all the way around the dough until all of the top layer of strips have a cocktail sausage nestles within them.

Move on to the bottom layer of strips and do just as you did above, wrapping until all of the cut strips contain sausages. You may have to gently lift the top layer to snuggle the bottom layer up under them.

Brush generously with egg yolk and sprinkle with any seed garnish that you may be using.

Carefully transfer the Brie to the prepared baking sheet. Bake until the pastry is deep golden-brown, about 30 – 40 minutes.

Allow to cool for 5 – 10 minutes. Cut the top off the baked brie and serve warm.

Enjoy!

Pigs in a Blanket Baked Brie brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Pigs in a Blanket Baked Brie:

Hillshire Farms Cocktail size Lit’l Smokies – this is for 3 packs of them, but hey they freeze well and you’ll be ready next time you need to whip this amazing snack together.

 

 

 

 


Twice Baked Breakfast Popovers

February 14, 2019

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Happy Valentine’s Day! Now I know you probably were most likely expecting some sort of gorgeous confectionary treat for a Valentine’s Day post. Some sugary, chocolatey delicious explosion. I know. And you can believe me when I say that is exactly what I would want. Truth be told…in a the shape of a cupcake for me. However, I wasn’t making myself a Valentine’s Day treat, I was making one for The Husband. Though one year I did get away with serving him up some cupcakes by making them Gin & Tonic Cupcakes:

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Sneaky right? But I can’t really do that every year. As I’ve mentioned before, he doesn’t even really like chocolatey desserts. (I know…weird right?!!!) And if he is going to get worked up about a dessert, it would probably be a fruit type thing like this lovely Cashew Crusted Blackberry & Lime Tart:

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But this year, I didn’t really have any dessert recipe in mind. Then it occurred to me… the Husband really likes eggs. I mean he really likes eggs. Like he says he “never gets tired of them” and “could eat them every day” kind of likes eggs. And he loves popovers.

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And who doesn’t like bacon? So although a bit unconventional, here is an incredibly tasty savory Valentine’s Day treat: Twice Baked Breakfast Popovers!

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Yup, that is freshly baked, golden brown popovers – hot from the oven

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Look at that steam1

just stuffed full of moist fluffy eggs, crispy bacon and gooey cheese. Yum right?!!!

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These delicious little devils were right up the Husband’s alley. And lucky for me they were quick and easy to make. The most difficult thing was not opening the oven to peek in on the popovers while they were baking. Frying bacon and scrambling eggs…peice of cake! And speaking of cake…the Husband didn’t miss it all! Valentine’s Day is all about spoiling your sweetie with their favorite treats. Just so happens my darlin prefers eggs over chocolate!

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Twice Baked Breakfast Popovers

  • Servings: 6 standard sized popovers, 12 medium-sized or 18 minis
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Popovers:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 340 grams (1 1/2 cups or 12 oz.) milk (skim, low-fat, or full-fat), lukewarm
  • 3/4 teaspoon salt
  • 177 grams (1 1/2 cups or 6 1/4 oz.) all-purpose flour
  • 43 grams (3 tablespoons or 1 1/2 oz.) melted butter

For the Filling:

  • 1 pound bacon
  • 2 tablespoons butter
  • 12 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  • 1/2 cup grated cheddar cheese, plus extra for sprinkling on top

Directions:

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

Grease the wells of the popover pan. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high-speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Stir in the melted butter, combining quickly.

Pour the batter into the popover pan wells, filling them about 2/3 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

While the popovers are baking, prepare the bacon egg and cheese filling. Fry the bacon until crispy, then crumble it into 1/4″ – 1/2″ pieces. Set aside.

Beat the eggs with the milk or cream, salt and pepper. Set aside.

Melt the butter in a large frying pan over medium heat. Add the light green and white parts of the scallions and cook until softened. Add the egg mixture and cook, stirring until the eggs have just barely set. Remember, the eggs will cook further after they have been placed in the popovers. You do not want them overcooked.

Transfer the scrambled eggs & scallions to a mixing bowl and allow them to cool slightly. Then add the bacon and cheese.

Once the popovers are out of the oven and cool enough to handle, cut a slit in the side of each popover but don’t cut them completely in half. Spoon the egg mixture into the hollow portion of each popover.

Place the stuffed popovers on a parchment lined baking sheet, sprinkle with any remaining cheese and bake at 400°F for 10 – 12 minutes, until the cheese has melted.

Remove the popovers from the oven, garnish with he dark green scallions and serve hot or warm.

Enjoy!

Notes:

*You can buy a popover mix from King Arthur Flour (amazon link below as well) if you don’t want to make the popovers from scratch – although they are pretty easy to make.

*You can make these popovers in a muffin pan, though I do recommend getting a proper popover pan (link supplied below). If you are using a muffin pan make sure you grease it well, covering the area between the cups as well as the wells.

Twice Baked Breakfast Popovers brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Twice Baked Breakfast Popovers:

King Arthur Flour Popover Mix

Nordic Ware Grand Popover Pan

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Scanpan Classic 10.25″ fry pan – I love my Scanpan frying pan! Wouldn’t scramble an egg in any other!

 


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