HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Blue Ribbon. Show all posts
Showing posts with label Blue Ribbon. Show all posts

Monday, August 1, 2011

Northern Fried Chicken courtesy of Blue Ribbon and The Bromberg Brothers


Northern Fried Chicken with a Watermelon and Arugula Salad
         There are times when I just don’t want to post a recipe because it’s just too good.  It’s not that I am trying to keep it from you.  It is just that once a recipe hits Chewing the Fat, that’s the last Andrew and I will see of it.  We’ll move on to something else to cook. We may be still drooling over a cake that was moist perfection, or a savory pie that tastes out of this world. In the interest of creating content for Chewing the Fat, we will suck it up and move on.  But when it came to this particular recipe, I have been keeping it from you. I've made about five times.   It's so perfect, we just wanted to eat it again and again.  
         Who doesn’t love Fried Chicken?  From the crunchy, crispy coating that you first sink your teeth into, to the juicy, moist meat underneath, as pure comfort food, it has no equal.  And who would guess that the absolute best fried chicken would hail from New York and a couple of Jewish guys whose recipe has taken the town by storm.

Friday, April 16, 2010

Duck Confit, the easy way.



While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken.  We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result.   Duck cooked this way is richer, meatier and has so much more character than a chicken leg ever could.