Odds and ends, southern cooking style

When Bon Appetit calls this the “perfect fried chicken,” they just are not kidding.  Make it – make it now.   Do not neglect the rosemary honey; it’s perfect on the chicken and on fresh buttermilk biscuits.  Your family, friends, and/or significant other may have this reaction, and it will be well-warranted.

Of course, you’ll need a salad to accompany that, and the “wilted greens salad” in the same issue fits the bill.  You brine the greens by rubbing them with salt, and if you’re me, you fry up a little prosciutto, thinly slice an apple, and drizzle everything with olive oil, lemon juice, and buttermilk.

No Southern meal is complete without collard greens and buttermilk biscuits, either.  And if you’re really feeling fancy, try these Cherry Thyme Champagne Cocktails with the meal.  They are delicious, and this is coming from someone who usually prefers her champagne undiluted.

Now, go eat!


One response to “Odds and ends, southern cooking style

  1. Pingback: Figs with rosemary and honey, two ways: cocktail + appetizer « Frolic & Detour·

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