First Things First!
The winner of the Tailgating Through The South print giveaway is…..
Darleen Robertson from Texas. Her choice is Tailgating In Vandyville!
I will continue to have drawings throughout the football season.
Thank all who signed up to my tailgating blog; for getting your friends to sign up, for commenting, for emailing, and for liking and commenting on facebook. It all helps!
Now on to the next post…..
Father’s Day is fast approaching.
This week I visited family in Knoxville and had lunch with a dear friend, Joy Georges McCabe and my sister Kay. We met at Copper Cellar. Whenever I am in Knoxville, I always visit the Copper Cellar to have their Original Cheddar Cheese Dressing. I have even bought it by the pint to bring home to the mountains.
We ordered the chef special, Fried Chicken Livers on a Bed of Grits topped with Tomato Jam.
Our lunch talk centered around food and recipes. Joy has shared many tailgating recipes from her cooking arsenal. Joy has a cooking segment on WBIR Live at Five At Four (a tongue twister and another story) She also teaches a cooking class at The Glass Bazaar in Knoxville.
During lunch we discussed an upcoming feature article about Joy’s Catfish Fry. She explained the art of frying, which is not my cooking strong suit. The main tidbit I came away with; after frying she places the catfish on a wire cooling rack instead of directly on paper towels. This allows the fish to stay crisp and crunchy, not allowing the grease to absorb back into the fish.
Thank you, Joy, for your insights and watch for an upcoming post featuring Joy’s Catfish Fry.
When I returned to the mountains, I picked up the June 2014 issue of Martha Stewart Living .
The first article I read was “From Martha, The Finest Fried Chicken”. The common thread, “Set the chicken on a wire rack to drain and to keep the crust crisp (it can get soggy on paper towels)”.
An AH HA moment hit me and I knew my Father’s Day post would be about Fried Chicken.
In celebration of Father’s Day we will eat Fried Chicken at High Hampton Inn in Cashiers, NC.
The view of Rock Mountain from the lawn at High Hampton. Look closely, those kids on the green are Miller and Huffman kids, just a couple of years ago.
Every Sunday, lunch at High Hampton is a treat. The best Fried Chicken served buffet style with Soup, Salad Bar and lots of Sides, including Creamed Corn.
The secret is in the slow oven with drip pans.
HIGH HAMPTON SUNDAY FRIED CHICKEN
- Chickens, cut in quarters
- Carnation Milk
- Dip the chicken in Carnation Milk.
- Season a pan of flour with salt and dip the chicken in this flour; roll the pieces around a bit.
- Fry in Wesson Oil until nicely browned.
- Put in pans with drip pans under them.
- Put in slow oven for an hour or so.
NotesThis is the wording from High Hampton Hospitality. The secret is in the slow oven with drip pans.
By High Hampton Hospitality cookbook from the High Hampton Inn
Recipe Printed from www.kathymillertime.com
Our family loves High Hampton and will enjoy our Sunday dinner for Dad.
The Honeymoon Cottage at High Hampton
Love the red rocking chairs on all the porches
A morning brunch on the lawn: this one before nephew, Warren and Janie’s wedding.
One of my favorite things at High Hampton Inn…the Dahlia beds. All tables in the Inn have fresh cut Dahlias.
The most beautiful dahlia named after Mr. McKee
A beautiful view with Dahlias and Rock Mountain
The view of High Hampton from the top of Rock Mountain
High Hampton Inn a wonderful place in the mountains.
Back to Fried Chicken. ….When tailgating I have often used The Lemon Chicken from The Silver Palate Cookbook.
This recipe is just as good served cold, making it perfect for a tailgate or a 4th of July picnic.
- 2 chickens (2-1/2 pounds, each), cut into quarters
- 2 cups fresh lemon juice
- 2 cups unbleached all purpose flour
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/2 cup vegetable oil
- 2 tablespoons grated lemon zest
- 1/4 cup brown sugar
- 1/4 cup Chicken Stock
- 1 teaspoon lemon extract
- 2 lemons, sliced paper thin
- Combine the chicken pieces and lemon juice in a bowl just large enough to hold them comfortably. Cover and marinate in the refrigerator overnight, turning occasionally.
- Drain the chicken thoroughly and pat dry. Fill a plastic bag with the flour, salt, paprika, and black pepper, and shake well to mix. Put 2 pieces of chicken into the bag at a time and shake, coating completely. Shake off excess flour.
- Preheat oven to 350 degrees.
- Heat the oil in a frying pan over medium heat until hot. Fry the chicken pieces, a few at a time, until well browned and crisp. About 10 minutes per batch.
- Arrange the browned chicken in a single layer in a large shallow baking pan. Sprinkle evenly with the lemon zest and brown sugar. Mix the chicken stock and lemon extract together and pour around the chicken pieces. Set a thin lemon slice on top of each piece of chicken.
- Bake chicken until tender, 50 minutes.
NotesThe lemon and brown sugar give this recipe a unique twist.
By Julee Rosso & Sheila Lukins from The Silver Palate Cookbook
Adapted from KathyMillerTime
Recipe Printed from www.kathymillertime.com
And since this a Father’s Day Post… Don’t forget Dad…Don’t buy that same old tie! The one that will hang in his closet with all the others. There is still time to buy the perfect gift for that SEC loving Dad. A Tailgating print from his favorite SEC school to hang in his den, office or football man cave.
Click here to Shop Gallery.
And with my usual sign off…
Watch for upcoming stories from my summer travels.
I welcome your comments, recipes and any inside information on your favorite tailgating spots.
Come celebrate with me. I’ll save you a seat at the table.