We’re kicking off Southern week with one of Chef Brian’s most flavorful dishes to date, Week 28, Meal 1: Blackened chicken over black eyed peas, kale and ham hock.
What comes off the menu sounding deceptively simple is actually a bowl of steamy pork broth crowded with nutritious kale, savory ham hock, earthy black eyed peas, sweet corn and a juicy chicken breast that’s been kicked up with one awesome spice rub.
I suggest doubling the recipe on this one. Trust me, you’ll want leftovers. Continue reading Week 28, Meal 1: A deceptively simple chicken dinner
Part of the hesitation to do fried chicken on the blog was because, well, let’s face it, have you ever had oven-baked fried chicken better than the fried version?
There’s just something about buttermilk-soaked, double-breaded chicken going from drab to fab in a vat of hot oil that I never thought could be beat.
Before starting this blog, deep-fry oil and cheese were two staples of my not-so-nutritional nutrition plan. But after several weeks of eating Chef Brian’s dishes – most prepared with only 1 teaspoon to 1 tablespoon of oil per serving – I just can’t eat oily foods like I used to.
That’s where Week 15, Meal 3: “Fried” chicken with collard greens and ham hock comes in handy.
I’ve had plenty of “oven-fried” chicken before, Shake ‘n’ Bake and homespun versions, but nothing has come close to matching the explosive flavor or undeniable crunch of Chef Brian’s baked goods. Continue reading Week 15, Meal 3: “Fried” chicken with collard greens and ham hock