Oven-Fried Chicken Drumsticks February 6, 2010

Image via Wikipedia

Any time I take this to a party, I get requests for the recipe. The original recipe called for chicken wings but this is so much better. Excellent Superbowl food!

Ingredients:

• 15-20 chicken drumsticks
• 2 cups buttermilk
• 1 teaspoon salt, divided
• 3 tablespoons butter
• 2 cups panko crumbs (Asian section of grocery)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper
• 1 teaspoon garlic powder

Directions:

Run a sharp paring knife around the bone at the narrow end of the drumstick just below the meaty part. Remove the skin and discard. Separate the tendons and cartilage at the end of the drumstick so that the bone is bare and can be used as a handle for eating. Repeat with the remaining drumsticks.

Place the chicken, buttermilk and ½ teaspoon of the salt in a large bowl and toss to coat. Cover with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 400 degrees F. Please the butter on a large baking sheet and place in the oven to melt. Remove from the oven and set aside.

Combine the panko crumbs, the remaining ½ teaspoon salt, pepper, paprika, cayenne, and garlic powder in a large plastic bag. Lift the chicken pieces out of the buttermilk and, 2 at a time, drop in the bag and shake to coat.

Place the chicken on the buttered pan. Bake until golden, 45 minutes until the chicken is golden and tender.

Make-ahead: The chicken can be prepared and marinated in buttermilk a day ahead and kept, covered, in the refrigerator.

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Shrimp Slumgullion February 2, 2010

Image by Lisa Norwood via Flickr

Derived from my favorite dish at Mo’s in Newport, Oregon.

Ingredients:

• 6 slices bacon – thick sliced, center cut (10-12 oz. package)
• 1 cup onion, coarsely chopped (1 medium onion)
• 2 cups clam broth (2 bottles, 8 ounces each)
• 3 cups  potatoes, peeled and diced (3 medium potatoes, Yukon Gold)
• Dash of  Tabasco
• 1 teaspoon coarsely ground black pepper
• 1 cup heavy cream (1/2 pint container)
• 1 to 1 ½ cups clams, chopped (If using fresh, purchase 2 pounds clams. Steam separately in a pot with a lid with a small amount of water until open, about 10 minutes. Shuck and chop the clam meat. Add the resulting clam liquor to the soup pot. If the liquor is sandy, let the liquid settle and pour off just the top or strain it.) Or use two 6.5 ounce cans chopped clams.
• 2 cups small cooked shrimp (1 pound bag)
• Salt to taste

Directions:

Fry bacon over medium heat until crisp.
Drain the bacon on paper towels, cool, and break into bite-size pieces.
Pour off all but 2 tablespoons of the bacon fat.
Saute the onion in the reserved bacon fat.
In the meantime, add the clam broth and add potatoes to a large pot.
Bring to low rolling boil and cook until potatoes are fork-tender, about 10 minutes.
Add Tabasco sauce and pepper
Add cream and clams to potatoes.
When clams are warm (in a few minutes) stir in shrimp and bacon.
Salt to taste.

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