Thursday, June 07, 2007

Rosanne's Birthday

I cooked dinner for 14 last June 5 in honor of my cousin's birthday. We started at 5 pm with large green olives stuffed with feta and flowing Freisinet Cordon Negro Cava. After our light cocktails we went on to dinner, the usual birthday fare was on the menu, but I added an adult twist to each dish. I was going to make a cake but R requested I make her favorite Burnt Butter Cupcakes. After dinner we went to a karaoke bar and my usually shy voice was heard by one and all. Happy birthday Rosanne and many more to come!

Salad Greens with Caramelized Walnuts, Dates & Blue Cheese

Crispy Yogurt Fried Chicken

Conchiegle with Tomato Vodka Sauce
(adapted from Giada De Laurentiis' recipe)

Burnt Butter Cupcakes

Crispy Fried Chicken
The addition of cornstarch makes these very crispy and the yogurt gives the chicken a nice tangy flavor.

18 - 20 pieces of chicken
yogurt, enough to coat all the chicken
2 cups flour + 1/3 cup cornstarch + 2 teaspoons sea salt
peanut or coconut oil, for frying

Marinate chicken in yogurt, overnight, in the refrigerator.

Fill pan about an inch with oil and heat to 325 degrees F.

Place flour mixture in a sealable plastic bag. Shake chicken pieces in the flour mixture, one at a time, and pat to remove excess flour. Fry in hot oil.