Monday, January 26, 2015

Feeling southern tonight?

Yes, yes I am. Sometimes my southern roots come out with strong cravings. Tonight- southern flavored chicken, spoonbread and blackyeyed peas... And Brussels sprouts (although a southerner would have added bacon fat and butter).

Garlic roasted Chicken-
4 cloves garlic, finely mince
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
  1. Heat oven to 425°.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
  3. Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
  4. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.
  5. Bake for 40 to 50 minutes, or until juices run clear.

Spoon Bread-

  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated

Preparation

Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.

Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.

Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.


Brussels sprouts were sliced in half and baked with the chicken and spoonbread. I used olive oil and salt and pepper. Not very southern...

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