Culinary Confessional

Crispy Buttermilk Fried Chicken One 4 lb chicken, cut into 8 pieces 3 cups buttermilk 3 tbsp ground chili powder (divided) 2 tbsp kosher salt (divided) 2 tbsp ground chipotle powder 2 tbsp cayenne pepper 2 cups flour Canola oil for frying Preheat oven to 350-deg. In a deep pot or Dutch oven, bring the oil to 365-deg. Rinse the chicken pieces and pat dry. In a large bowl, combine the buttermilk, 1 tbsp salt, 1 tbsp chili powder, 1 tbsp cayenne, and 1 tbsp cayenne. Add the chicken, turning over several times to coat completely, then let marinate in the fridge for at least 2 hours. In a separate large bowl, sift together the flour, 2 tbsp chili powder, 1 tbsp salt, 1 tbsp chipotle powder, and 1 tbsp cayenne pepper. Shake the excess buttermilk from the chicken, then toss in the seasoned flour, coating evenly. Working in batches and being careful not to overcrowd the pot, gently lower the chicken into the oil and fry until browned and crisp, turning over once or twice, for about 11 minutes. Using tongs, remove the chicken from the pot and let dry on paper towels. Let the oil climb back to 365-deg before adding the remaining chicken to the pot. Place the fried chicken on a large baking sheet and finish off cooking in the oven, about 12 minutes. Serve immediately. Approximate Nutritional Values: http://deep-fried.food.com/recipe/carolina-crispy-buttermilk-fried-chicken-143976

Southern Fried Catfish with Tartar Sauce 1 qt vegetable oil (for frying) 2 lb catfish, cut into 1” cubes 1 cup milk 1 cup buttermilk 1 tbsp salt 1 tbsp sugar 2 tbsp garlic powder 1 tbsp pepper 2 tbsp smoked paprika 1 tbsp celery seed 1 tsp cayenne powder 2 cups flour 2 cups cornmeal 2 tbsp seasoned salt 1 cup mayonnaise 1 tbsp capers, minced 1 shallot, minced 1 tsp anchovies, finely minced 1 tbsp sweet relish 1 lemon, juiced 1 tbsp parsley, finely chopped 1 tbsp dill, finely chopped In a deep pot, heat the oil to 350-deg. Marinate the catfish cubes in a large bowl with the milk and buttermilk. Cover and chill in the fridge for at least an hour. In a bowl, combine the salt, sugar, garlic powder, pepper, paprika, celery seed, cayenne, flour, and cornmeal. Shake off the excess marinade from the fish, then dredge through the seasoned flour mixture, gently pressing to adhere the breading. Working in batches, fry the catfish nuggets for 4-5 minutes per batch until golden brown and cooked through. Dry on paper towels and sprinkle with the seasoned salt. In the meantime, in a bowl, whisk together the mayo, capers, shallot, anchovies, relish, lemon juice, parsley, and dill. Cover and let sit in the fridge until ready to serve. Approximate Nutritional Values: http://www.food.com/recipe/restaurant-style-fried-catfish-279330

French Silk Pie Squares 1 store-bought piecrust dough 2 cups sugar 3-1/2 cups cold heavy cream (divided) 1-1/2 cups buttermilk 1/3 cup cornstarch 1 pinch salt 8 egg yolks, beaten 8 oz bittersweet chocolate, shaved (plus extra for garnish) 2 tbsp butter 2 tbsp vanilla paste 1/4 cup confectioners sugar Preheat oven to 400-deg. Roll out the piecrust out and stretch it to fit a large baking sheet. Place a piece of parchment paper over the dough and cover the top with pie weights or dried beans to keep flat. Bake the crust for 20-30 minutes, or until it's golden and flakey, then remove from the oven and let cool completely. In a large saucepan over medium heat, combine the sugar, 1-1/2 cups heavy cream, buttermilk, cornstarch, and salt. Whisk until the sugar dissolves, then bring to a boil, stirring occasionally, until it thickens, about 5 minutes. Then reduce heat to low and cook for another 5 minutes, stirring occasionally. Ladle 1/2 cup of the warm milk mixture into the egg yolks while rapidly whisking in order to temper the eggs. Then pour the egg yolk mixture into the saucepan with the milk and continue to cook over medium heat, stirring constantly for 2-3 minutes or until thickened. Remove the pan from heat and pour it into a bowl. Stir in the chocolate, butter, and vanilla until melted and well combined. Place a piece of plastic wrap directly on top of the chocolate mixture and chill in the fridge for 30 minutes. In the bowl of an electric mixer fitted with a whisk attachment, add the remaining heavy cream and beat on medium-high speed until peaks form. Then add the confectioners sugar and beat until well combined and stiff peaks begin to form. Remove the chocolate mixture from the fridge and fold 1/2 cup of the whipped cream into the chocolate. Place the remaining whipped cream in the fridge. Spread the chocolate mixture evenly over the pie crust, then refrigerate for at least 4 hours. Right before serving, spread the remaining whipped cream on top of the chocolate layer, sprinkle with the reserved chocolate shavings, then cut into squares and serve. Approximate Nutritional Values: http://www.food.com/recipe/chocolate-french-silk-pie-copycat-bakers-squares-french-silk-357575

Lemon-Strawberry Pancakes For the Strawberry Compote: 1-1/2 cups strawberries, hulled and diced 1-1/2 cups sugar 1/2 cup water 1 tbsp vanilla paste 1 tbsp honey For the Pancakes: 1-1/4 cups flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1/4 cup sugar Juice of 2 lemons 1 cup buttermilk 1 tbsp vanilla paste 1 egg 1 cup strawberries, diced Non-stick cooking spray In a saucepan over medium heat, combine the 1-1/2 cups diced strawberries, sugar, water, vanilla, and honey. Stir until the sugar is completely dissolved, then reduce heat to low and let the sauce thicken. Preheat a large nonstick pan, skillet, or griddle over medium-low heat and coat with the non-stick spray. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the lemon juice and sugar, then add the buttermilk, vanilla, and egg. Whisk until smooth. Make a well in the middle of the dry ingredients, then pour the buttermilk mixture into the well. Whisk until just incorporated (note: batter will be lumpy). Then gently stir in the diced strawberries. Pour 1/3 cup of the batter onto the preheated pan, skillet, or griddle. When edges begin to brown and bubbles form in the batter, flip over and cook another 1-2 minutes longer. Repeat with remaining batter, then serve warm with the strawberry compote spooned on top. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-pancake-roll-ups-299290

Chipotle Popcorn Chicken 3 boneless, skinless chicken breasts—cut into 1” cubes 1/2 cup chipotle peppers in adobo sauce, finely chopped 1 cup buttermilk 1 egg 2 tbsp cornstarch 1 cup Panko breadcrumbs Vegetable oil for frying Salt and pepper to taste In a bowl, whisk together the buttermilk, egg, cornstarch, salt, pepper and chipotle peppers.  Beat until well combined and smooth. Place the chicken in the batter and stir to coat.  Cover with plastic and let marinate in the fridge for 3 hours. In a large skillet, preheat the oil to 350-deg. Use a slotted spoon to remove the chicken from the marinade, shaking off any excess liquid.  Then roll the chicken pieces through the Panko, gently pressing them into the breadcrumbs to coat evenly. Working in batches, fry the chicken pieces in the oil for 3-5 minutes per side or until chicken is cooked through.  Remove the chicken from the oil with a slotted spoon and place on paper towel-lined plates to soak up some of the oil. Repeat until all the chicken is cooked, then serve. Approximate Nutritional Values: http://www.food.com/recipe/chipotle-chicken-drumettes-335473

Gingerbread Waffles 2 cups flour 2 tbsp brown sugar 1 tsp baking powder 1 tsp baking soda 3/4 tsp salt 2 tsp cinnamon 2 tsp ground ginger 1/2 tsp nutmeg 1/2 tsp ground cloves 4 eggs 6 tbsp butter, melted 1 cup buttermilk 1/2 cup sour cream 3 tbsp molasses Non-stick cooking spray Preheat waffle iron. In a large mixing bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, whisk together the eggs, melted butter, buttermilk, sour cream, and molasses.  Once combined, pour the wet ingredients into the dry ingredients and beat with a hand mixer on medium speed until smooth. Coat the preheated waffle iron with the nonstick spray, then fill with batter. Cook until cooked through, crisp, and browned.  Repeat until the batter has all been cooked. Approximate Nutritional Values: http://www.food.com/recipe/gingerbread-waffles-11593

Cinnamon Crumb Pancakes For the Pancakes: 2 cups flour 2 tbsp sugar 2 tbsp cinnamon 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 cups buttermilk 2 large eggs 1/4 cup vegetable oil 1 tsp vanilla paste Non-stick cooking spray For the Crumb Topping: 1/2 cup flour 1/2 cup brown sugar, packed 2 tbsp cinnamon 1 tsp nutmeg 1 tsp allspice 6 tbsp cold butter, cubed Preheat oven to 200-deg.  Line a large baking sheet with parchment paper. In a medium bowl, combine the 1/2 cup flour, brown sugar, 2 tbsp cinnamon, nutmeg, allspice, and butter.  Mix with a fork, until the mixture resembles coarse crumbs. Set aside. In a separate bowl, whisk together the 2 cups flour, sugar, 2 tbsp cinnamon, baking powder, soda, and salt. In a third bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add to the bowl with the flour mixture and stir just until combined, being careful not to overmix. Heat a griddle or large saute pan over medium-low heat. Coat with the non-stick spray and pour in 1 cup of batter.  Sprinkle on 2 tbsp of the cinnamon crumb topping and cook until bubbles begin to form, about 2-3 minutes.  Carefully flip the pancake over and sprinkle on another 2 tbsp of the crumb mixture.  Cook for another 2-3 minutes or until golden brown.   Place the pancake on the baking sheet and place in the oven to keep warm while repeating the process with the rest of the batter and crumb topping. Approximate Nutritional Values: http://www.food.com/recipe/apple-cinnamon-buttermilk-pancakes-106790

Smoked Mashed Potatoes 3 lbs russet potatoes, peeled and cubed 4 tbsp butter 3 tbsp garlic and chive cream cheese 3 tbsp smoked paprika 1 tsp garlic salt 1/2 cup buttermilk 2 cups smoked gruyere cheese, shredded Salt and pepper to taste Preheat oven to 375-deg.  Fill large pot 3/4 full of salted water and add the potatoes.  Bring to boil and cook for 10-15 minutes or until potatoes are tender.  Drain and transfer to the bowl of an electric stand mixer fitted with a flat paddle.  Add the butter and cream cheese and mix on low until well combined, then add the paprika, garlic salt, buttermilk, salt, and pepper.  Beat until smooth and creamy. Transfer the potatoes to a large baking dish and top with gruyere cheese.  Bake for 15 minutes, until the cheese melts, then serve. Approximate Nutritional Values: http://southern.food.com/recipe/cheesy-mashed-potatoes-366084

Chicken Portofino 1 cup buttermilk 4 skinless, boneless chicken breasts, cut in half lengthwise 1/4 cup flour 5 tbsp olive oil (divided) 8 oz baby bella mushrooms, brushed and sliced thin 2 cloves garlic, minced 4 tbsp pine nuts 1/4 cup white wine 3 tbsp fresh thyme, chopped 1/4 cup chicken stock 1/4 cup Italian parsley, chopped Salt and pepper to taste Pour the buttermilk into a large ziplock baggie and season with salt and pepper. Place the split chicken breasts in the baggie and refrigerate for at least 2 hours, turning over occasionally. When ready to cook, drain the chicken and dust with the flour. In a skillet over medium heat, saute the chicken in 4 tbsp of olive oil for 2 minutes per side. Then remove from the heat. In another skillet over medium heat, sauté the mushrooms, thyme, and garlic in remaining 1 tbsp olive oil for 2 minutes. Add the pine nuts, wine, and chicken stock.  Whisk to combine and continue cooking until the sauce reduces slightly. Add the chicken, cover, and simmer over low heat for 2-4 minutes or until chicken is completely cooked through. Garnish with the fresh parsley and serve with the mushroom-wine sauce. Approximate Nutritional Values: http://www.food.com/recipe/pasta-portofino-61161

Red Velvet Mug Cake 1 large egg 3 tbsp vegetable oil 1 tsp red food coloring 3 tbsp buttermilk 2 tsp vanilla paste 1/4 cup sugar 2 tbsp cocoa powder 1/4 cup flour 1 pinch salt 1/4 tsp apple cider vinegar 3 oz cream cheese 1 tsp butter 1 tbsp confectioners sugar 1 tsp half and half 1/2 tsp vanilla extract In a bowl, whisk together the egg and oil with a fork.  Stir in the food coloring, buttermilk, vanilla, and sugar.  Stir to combine, then add the cocoa, flour, salt, and vinegar. Beat until smooth. Divide the batter between two mugs and microwave—separately—for 1-1/2 to 2-1/2 minutes each until the cakes rise and are firm to the touch.

In a small bowl, beat the cream cheese, butter, confectioners sugar, half and half, and vanilla with an electric mixer until fully combined and fluffy.  Spoon on top of the mug cakes and serve.

Approximate Nutritional Values:  http://www.food.com/recipe/5-minute-chocolate-mug-cake-460882

Roasted Strawberry Cheesecake Ice Cream 1 pint strawberries, sliced 1 cup sugar 3 tbsp lemon juice 1-1/2 cups plus 2 tbsp whole milk (divided) 1 cup heavy cream 2 tbsp light corn syrup 2 tbsp cornstarch 1/4 cup buttermilk 4 oz mascarpone cheese 1/8 tsp sea salt Preheat oven to 375-deg. Combine the strawberries with 1/3 cup sugar and the lemon juice in a baking pan. Roast for 8-10 minutes or until the strawberries are just softened. Let the berries cool for 10 minutes, then puree in a blender or food processor. In a small bowl, whisk together 2 tbsp milk and cornstarch to make a smooth slurry. In another small bowl, whisk together the mascarpone and salt until smooth. Combine the remaining milk, cream, 2/3 cup sugar, and corn syrup in a large saucepan over medium-high heat. Bring the mixture to a boil and cook for 4 minutes, then remove from the heat and slowly whisk in the cornstarch mixture. Bring the mixture back to a boil and cook, stirring constantly, until slightly thickened, about 1 minute. Gradually whisk the hot mixture into the mascarpone and salt, stirring until smooth. Stir in half of the strawberry puree and the buttermilk. Chill the mixture in the fridge for at least 3 hours or until completely cold. Pour the custard base into the canister of an ice cream machine and freeze according to the manufacturer's directions. Then spoon the ice cream into a storage container and gently stir in the reserved strawberry puree.  Cover the container with plastic wrap and freeze until firm, at least 4 hours. Approximate Nutritional Values: http://www.food.com/recipe/strawberry-cheese-cake-ice-cream-118142

Beer-Battered Buttermilk Fried Chicken with Bleu Cheese Dressing 4 lbs chicken wings, thighs and drumsticks 3 cups buttermilk 4 tsp cayenne pepper, divided 2 cups flour 2 tsp onion powder 2 tsp garlic powder 18 oz crisp beer, like a lager or pilsner 1 cup mayonnaise 1/2 cup bleu cheese crumbles, divided 1/2 cup half and half 2 tbsp sour cream 1 tbsp lemon juice 1/4 tsp Worcestershire sauce Salt and pepper to taste Vegetable oil, for frying Heat the oil in a large deep pot or Dutch oven.  Bring to 350-deg.  Set a rack over a baking sheet and line the rack with paper towels. In a large bowl, combine the buttermilk, 2 tsp cayenne, and a pinch of salt and pepper. Add the chicken and flip several times to coat completely, then let stand in the refrigerator for four hours. In a large bowl, sift together the flour, onion powder, garlic powder, the remaining cayenne, salt, and pepper.  Whisk in the beer to make a thin batter. Drain the chicken and thoroughly pat thoroughly dry with paper towels, then dredge the chicken in the batter, turning to coat evenly and completely.  Let any excess batter drip off, then fry in batches. Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches, turning once, until golden and an instant-read thermometer inserted into the thickest part registers 160-deg (about 18 minutes for wings and 20 minutes for thighs, breasts, and drumsticks.)  Transfer the fried chicken to a rack and let stand for 5 minutes before serving. For the bleu cheese dressing, whisk together the mayonnaise, 1/4 cup bleu cheese, the half and half, sour cream, lemon juice, Worcestershire, and a pinch of salt until smooth.  Then gently stir in remaining bleu cheese and season with pepper to taste.  Let sit in the fridge for 30 minutes to allow the flavors to marry. Approximate Nutritional Values:  http://www.food.com/recipe/oven-fried-chicken-with-beer-and-buttermilk-174505

Burgers with Garlic Aioli and Spicy Onion Rings For the Burgers: 1 pound ground chuck beef 1 tablespoon tomato paste 1 tablespoon onion powder 1 tablespoon ground cumin 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Toppings: hamburger buns or Texas toast, lettuce, sliced tomatoes, sliced pickles, sliced red onions Combine the beef, tomato paste, onion powder, and cumin in a bowl.  Then shape the beef into four 1/2" thick patties and season with salt and pepper. Place over a medium-hot grill.  For medium-rare, cook for 4 minutes on each side; for medium, 5 minutes  on each side.  (Note: Flip burgers ONLY ONCE during cooking.) Serve on a toasted bun with your favorite toppings, plus the spicy onion rings and garlic aioli (see below). For the Spicy Onion Rings: 1 large sweet yellow onion 1 cup buttermilk 1 teaspoon cayenne pepper, divided 1 cup all purpose flour, divided (plus extra for dredging) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon garlic powder 6 oz beer or ale 2 cups canola oil In a bowl, combine the buttermilk and 1/2 teaspoon cayenne. Cut onion 1/3” thick and separate into rings.  Soak in the buttermilk mixture for at least one hour. In a large deep pot, heat oil to 375-deg. Mix 1/2 cup flour, salt, pepper, the remaining cayenne and garlic, then  set aside. In a medium-size bowl, combine beer and remaining flour.  Mix completely until a batter forms. Remove onion rings from buttermilk, shake off any excess, dredge in flour, then dip into the beer batter. Drop a few onion rings at a time into the oil and repeat process, being sure not to crowd the onion rings, as they will stick together. When golden, remove and drain on paper towels. For the Garlic Aioli: 2 cloves of garlic, crushed 2 egg yolks Pinch salt 1/2 cup plus 2 tablespoon good olive oil  Put the garlic in a blender.  Add the egg yolk and beat together, seasoning with salt. Add the oil in a steady drizzle, with the blender running the whole time.  Continue blending until the mixture is thick like mayonnaise. Approximate Nutritional Values: http://australian.food.com/recipe/the-works-bonza-aussie-burger-and-chips-230526 

Fish and American-Style Chips 1 cup buttermilk 3/4 cup all purpose flour, plus extra for dredging 1 teaspoon sea salt, plus extra for dredging and for taste 1 teaspoon black pepper, plus extra for dredging and for taste 1/2 teaspoon cayenne pepper 1/4 teaspoon baking soda 1 large egg 2 tablespoons beer 2 teaspoons lemon zest Vegetable oil for frying 8 flounder fillets (3 oz each) Flour for dredging 2 large potatoes Juice of two lemons Slice potatoes paper-thin (using a mandolin if available).  Once cut, soak the slices in a bowl of ice water to wash off the excess starch. In a 13” x 9” pan, toss flour, salt, cayenne, baking soda, and pepper together, then stir in the buttermilk, egg, beer, and lemon zest to make a batter.  Let stand at room temperature for 20 minutes. In another 13” x 9” pan, season the dredging flour with salt and pepper and set aside. Heat oil to 360-deg in a deep fryer. Coat the fillets, first in the seasoned dredging flour, then in the batter.  Let the excess dip off before placing in the fryer. Fry fillets in batches, just until golden and crisp, 5 minutes per side.  Then using a wire scoop, remove the fish onto a baking sheet.  Keep the fish warm in an oven heated to 250-deg. Fry the potato slices in batches until deep golden and crisp, about 3-4 minutes.  Use the scoop to remove from the oil and blot on paper towels.  Season with salt and pepper to taste. Squeeze fresh lemon on top of the fish right before serving with the chips. Approximate Nutritional Values: http://www.food.com/recipe/real-english-fish-and-chips-with-yorkshire-beer-batter-183399

Mini Maple Chocolate Chip Pancake Muffins. Courtesy of: Bakerella 1 cup flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons sugar 2/3 cup buttermilk 1 egg 2 tablespoons pure maple syrup 2 tablespoons melted butter 1/2 cup milk chocolate chips Preheat oven to 350-deg. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk. In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined. Add wet ingredients to dry ingredients and stir with a spoon until combined. Stir in chocolate chips. Reserve a few chips to sprinkle on the tops. Bake for 8-9 minutes in a mini muffin pan. Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan. Serve immediately with warmed butter if you like or even just with maple syrup. Approximate Nutritional Values: http://www.food.com/recipe/mini-maple-chocolate-chip-pancake-muffins-389145 

Buttermilk Banana Waffles 1 cup flour 1 tablespoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon Chinese 5 Spice Powder 1/4 teaspoon salt 1-1/4 cups buttermilk 1 large egg 2 tablespoons butter, melted 2 ripe bananas, peeled and sliced 1/2 cup maple syrup 1/3 cup whipped cream (optional) Non-stick cooking spray In a large bowl, sift the flour, sugar, baking powder, baking soda, cinnamon, Chinese 5 Spice, and salt together, mixing well. In a large measuring cup, combine the buttermilk, egg, melted butter and whisk until well blended. Place half of the sliced bananas in a small bowl and mash with a fork.  Then add the mashed banana to the buttermilk mixture.  Stir, then add that to the flour mixture.  Mix until batter is smooth. Preheat a waffle iron and lightly coat with the non-stick spray.  Ladle some of the batter into iron and bake until golden brown and cooked through.  Transfer to plate and keep warm with tinfoil as the remaining waffles cook. Warm the maple syrup and remaining banana slices over medium-low heat.  Pour over the waffles and add a dollop of whipped cream if desired. Approximate Nutritional Values:  http://www.food.com/recipe/banana-cinnamon-waffles-380286

Best Buttermilk Biscuits 2 cups all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 tablespoon sugar 1/2 teaspoon salt 1/2 cup cold unsalted butter, cut into pieces 3/4 to 1 cup buttermilk 2 tablespoons heavy cream Preheat oven to 450-deg. In a medium bowl, sift the flour, baking powder, baking soda, sugar, and salt. Pour the ingredients into a food processor and add the pieces of butter and 3/4 cup of buttermilk slowly while pulsing until the mixture becomes a ball (note: add more buttermilk if the dough appears too dry). Remove mixture from the food processor and ball it in your hands, then place on a lightly floured surface.  Gently knead just until dough is formed.  Pat into a round with your hands, about 1” thick.  With a floured 2” round dough cutter, cut out rounds.  Do not twist cutter—just press it straight down into the dough to cut out the biscuits, then lift straight up. Transfer biscuits to a parchment paper-lined baking sheet.  Brush the tops of biscuits with the cream. Bake for 10 minutes, or until golden.  (If using a convection oven, bake for only about 6 minutes.)  Serve warm.  Makes 12 biscuits. Approximate Nutritional Values:  http://southern.food.com/recipe/southern-buttermilk-biscuits-26110