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August-14th,2008, 04:49 PM
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Carolina Chefs: Southern Cooking
Southern Cooking By Chef Tim Creehan Southern Fried Chicken
3 eggs 1/3 cup hot water 3 cups self rising flour 2 teaspoons ground black pepper Kosher salt Fresh ground black pepper Granualted garlic 1 whole chicken cut into pieces 1/2 gallon canola oil for frying In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange. Pre heat the oil in a heavy pot no more than half full to 350 degrees. In another bowl combine the flour and pepper. Season the chicken pieces generously with equal parts of the salt, pepper and granulated garlic. Dredge the chicken in the egg and then coat well with the flour mixture. Fry the chicken in the oil until brown and crisp. Dark meat about 15 minutes and the white about 10 minutes. Collard Greens 3 quarts of water 1/2 pound pork hocks smoked 1 teaspoon each kosher salt, fresh ground black pepper and granulated garlic 1 tablespoon of Crystal hot sauce 1 large bag of cleaned collards 2 tablespoons of butter Bring the water to a boil in a large pot add the smoked pork, seasonings and hot sauce. Reduce to medium heat and cook one hour. Chop collards into large dice place in the pot with the butter and cook for an hour stirring occassionally. When done adjust seasonings. Mashed Sweet Potatoes 1 1/2 pounds sweet potatoes 1/2 stick butter 1/2 cup of heavy cream Kosher salt to taste Fresh ground black pepper to taste Peel and chop the potatoes. Cover the potatoes with water in a saucepan; cook till tender. Drain. Remove to a mixing bowl. Add butter, cream, salt and pepper; beat till smooth Serve with bread or biscuits and butter 
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August-18th,2008, 11:01 AM
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Click here to watch: Carolina Chefs: Southern Cooking Show - Tim Creehan
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