USA. CUISINE

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Hello ladies and gents today we are going to the land of fried Chicken yes we are going to alaska haha just kidding we are going to

KENTUCKY


The Cuisine of Kentucky mostly resembles that of traditional Southern cuisine. Some common dinner dishes are fried catfish and hushpuppies, fried chicken and country fried steak. These are usually served with vegetables such as green beans, greens, pinto beans (or "soup beans") slowed cooked with pork as seasoning and served with cornbread. Some other popular items would include fried green tomatoes, cheese grits, corn pudding, fried okra, and chicken and dumplin's, which can be found across the commonwealth. 

In addition to this, Kentucky is known for its own regional style of barbecue. This style of barbecue is unique in itself given that it uses mutton, and is a style of Southern barbecue unique to Kentucky. Although Kentucky's cuisine is generally very similar to that of traditional Southern cuisine, it does differ with some unique dishes, especially in Louisville where the Hot Brown and Derby pie originated, although Derby pie is somewhat similar to pecan pie, which is standard among traditional Southern cuisine.

KENTUCKY FRIED CHICKEN

What You'll Need
1 large egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon garlic powder
1 can lard (or one 3-pound can Crisco), enough to cover chicken in the fryer 

How to Make It
  1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
  2. Add the flour to a separate bowl and whisk in all the herbs and spices.
  3. Roll the chicken in the seasoned flour until completely covered.
  4. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.
  5. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.
  6. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.
  7. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.
  8. Repeat with the remaining 2 pieces of chicken.
  9. Secret Recipe Tips
  10. The real secret to making this is the Accent in the recipe and using a pressure fryer!
  11. Make sure the oil is at 365 F before frying the chicken. To avoid making a mess, use a utensil when adding the chicken. Quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.
  12. For crispier chicken, use Crisco instead of lard and double-coat the chicken with the flour mixture.

And for DESSERT

BOURBON BALLS


 

 
Total:40 minPrep: 30 minCook: 10 min

Yield: 3 dozen, about 12 servings

Ingredients
1 cup pecans
8 ounces vanilla wafers, enough to make 2 cups
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon

Directions

  1. Preheat oven to 325 degrees F.
  2. Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back.
  3.  Toss the nuts with a metal spatula and bake for another 3 minutes.
  4.  You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
  5. In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped.
  6.  In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar.
  7.  Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. 
  8. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

Damn that looks delicious and as always have a chilled day from the Viking.

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