food

Grandma Estelle

La abuela del chef Derrell Smith lo inspiró en la vida y en la cocina. Comparte recetas familiares que lo llevan directamente a la mesa de la abuela. Está cocinando pollo frito, macarrones con queso, ensalada de col y más.

food

Grandma Estelle

La abuela del chef Derrell Smith lo inspiró en la vida y en la cocina. Comparte recetas familiares que lo llevan directamente a la mesa de la abuela. Está cocinando pollo frito, macarrones con queso, ensalada de col y más.

Supplies

  • 4 pound chicken (bone in-thighs, legs, wings)
  • 2 cups buttermilk
  • ¼ cup sriracha
  • 1 tablespoon kosher salt
  • 2 teaspoons coarse ground black pepper
  • 2 teaspoon paprika
  • 2 teaspoon garlic powder
  • 2 tablespoons hot sauce , optional
  • 1 ½ cups flour
  • ½ cup corn starch
  • canola oil, for frying

Pasos

  1. In a large mixing bowl, combine the chicken pieces, buttermilk, sriracha, salt, pepper and hot sauce and refrigerate for at least four hours.
  2. Mix the paprika, garlic powder, with the flour, cornstarch in a medium bowl with a baking sheet set up next to it.
  3. Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
  4. Add a large dutch oven ½ full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).

Supplies

  • 1 small head of cabbage thinly sliced
  • 1 small bunch collard greens stems removed, cut into thin strips and washed
  • 1 small red onion thinly sliced
  • 2 fresno chiles, thinly sliced
  • 3-4 green onions chopped
  • 1 tablespoon lime juice
  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • Salt & pepper to taste
  • 2 teaspoon sugar

Pasos

  1. Combine shredded cabbage, greens, fresno chilies, red onions and chopped green onions in a large bowl.
  2. In a separate bowl whisk together vinegar, olive oil, lime juice, salt, pepper, and sugar.
  3. Pour over the slaw and toss.
  4. Refrigerate until ready to serve. Taste and season as necessary.

Supplies

  • 16 oz skinny penne macaroni, cooked
  • 3 cups whole milk
  • 2 eggs
  • 2 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup heavy whipping cream
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp paprika

Pasos

  1. Preheat oven to 350 degrees
  2. Lightly grease a large 3 quart baking dish and set aside.
  3. Combine shredded cheeses in a large bowl and set aside.
  4. Cook the pasta al dente according to the package instructions.
  5. Remove from heat, drain, and place in a large bowl or cooking pot and add some of the shredded cheeses until well combined.
  6. In a large bowl whisk together milk, cream and eggs.
  7. Lay pasta noodles in the greased pan add a pasta layer then add cheese layer and continue layering until the casserole dish is full.
  8. Fill the dish with egg and milk mixture to the top of the noodles.
  9. In a small bowl, combine panko crumbs, parmesan cheese, melted butter and paprika. (option to toast panko on skillet first)
  10. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.
  11. Serve immediately.

Supplies

  • 1 cup cold whole milk
  • 1 (5oz) package instant vanilla pudding mix
  • ½ can (7oz) sweetened condensed milk
  • 1 pint of heavy cream
  • 1 tablespoon vanilla extract
  • 2 cups of vanilla wafers
  • 2-3 sliced bananas
  • Sugar for brûlée

Pasos

  1. In a large mixing bowl, combine milk, vanilla pudding mix, sweetened condensed milk.
  2. Whisk thoroughly, and refrigerate for 5 minutes or until set.
  3. In another mixing bowl, combine heavy cream and vanilla and beat until it stiffens, about 2 to 3 minutes.
  4. Gently fold the whipped cream into the pudding mix.
  5. Next, fold bananas and wafers into the pudding mix, cover and refrigerate for at least 3 hours, or overnight.
  6. Sprinkle a light layer of sugar on top and use a torch, while spinning to brûlée (caramelize) the top

Supplies

  • 1 c sugar
  • ½ c water
  • ½ c lemon juice
  • 5 tea bags
  • 750 ml moonshine
  • 1 c honey
  • 4 oz sweet tea moonshine
  • 3 oz lemonade
  • 1 oz sparkling water
  • Lemon wheel

Pasos

  1. Combine sugar, water, and lemon juice in a saucepan. Bring to a boil
  2. In a large heat proof pitcher pour hot liquid over 5 tea bags and let steep till cooled completely (1 hr in fridge)
  3. Combine sweet tea moonshine, lemonade, and sparkling water.
  4. Garnish with lemon wheel.