GOLDEN VALLEY, Minn. -- Today chef Linda Binion joined us with her recipes for a southern-style feast.
For more information about chef Linda and her catering services, call (612) 730-2441 or email her at email@example.com. You can also check out her website at www.le-petitechef.com.
Here are the dishes Linda showed us this morning:
Mama Lou Louisiana Style Fried Chicken
1 lb. to 1 ½ lbs. Chicken Pieces
1 cup Buttermilk
¼ cup Flour
¼ cup Cornmeal
½ tsp Seasoning salt
½ tsp. Black pepper
½ tsp. Garlic Salt
½ tsp. Cayenne Pepper
1 ½ tsp. Paprika (optional)
2 cups Vegetable Oil or Corn Oil
1 tblsp. Butter
Pour oil in a heavy pot or pan and heat up until hot but not smoking and place chicken carefully in pot or pan.
In a separate glass bowl let chicken soak in buttermilk for 5 to 10 minutes.
While oil is heating mix flour with the seasoning salt, pepper, garlic salt and cayenne pepper and paprika
Place chicken in the flour mixture in a bowl or plastic baggy and dredge or shake until covered and let stand for 5 minutes or you can double dip chicken back into buttermilk and then back into the flour mixture.
and fry for 15 minutes per batch. Do not crowd pan.
Once golden brown let chicken drain on paper towel and you can season lightly again with your seasoning salt if needed.
Southern Green Beans
1 to 2 lbs. of Green beans
2 cups of Chicken stock or broth
Seasoning salt and pepper
Red Pepper Flakes
Red Skin Potatoes Peeled and quartered - Optional
Add green beans to a heavy pot and add all the other ingredients and let cook until beans are soften. Add potatoes just before the beans are done and cook for approximately 10 minutes until potatoes are fork tender.
Serve hot with Cornbread.