Archive | Feast RSS feed for this section

Recipe from the Grave: Loretta Lynn’s Crispy Fried Chicken

Recipe from the Grave - Loretta Lynn

You all probably wondered what happened to me…… Well, quite a lot!  Firstly, apologies for being so quiet on the blogging front – I experienced some major internet problems, but good news is I’m up & running again. Also, I am writing this post from Augusta Georgia, in the United States! My first trip to the States, and so far I’m loving it! I tell you, it is truly beautiful here – reminds me a lot of Pietermaritzburg in Natal – thunderstorms, lovely hot, humid weather. I am truly soaking it in!! And I am happy to report back, that my first meal here did indeed include some ‘Southern fried chicken’ – and it lived-up to its promise – delicious……..

You have to be different, great or first.

                                             Loretta Lynn

So, in the spirit of me basking in the glories of the South, I thought that I should feature another ‘Recipe from the Grave’, seeing the first one I posted, was received so well. And what better recipe, than that of a true Southern Gal’s fried chicken, than that of Loretta Lynn…… Can’t wait to try this at home – best not do calorie counting on this day…. mmmmm.

Loretta Lynn’s Crispy Fried Chicken


1 (2 1/2 to 3 pound) chicken, cut up

Seasoned Flour:
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teaspoons pepper
1 1/2 teaspoons paprika
1/4 teaspoon poultry seasoning

Combine and set aside.

Crispy Batter:
2/3 cups flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 beaten egg yolk
3/4 cups water

Combine Crispy Batter ingredients.
Heat Crisco to 365 degrees F.
Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned.                                      

Drain on paper towels.

Makes 4 servings.

Picture credits:  1


Go ahead and share...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInEmail this to someone
Comments { 0 }

Recipe from the Grave

Dead Celebrity Cookbook I’m a bit of a late bloomer – by the time all my friends where married off, I was still very much in the dating pool. I only married at the age of 31 – by that time most of my friends where either onto their second or third child, and others sadly getting divorced….. My cooking has followed more or less the same path. Lets just say James did not marry me for my culinary skills , but rather for my sunny personality (well, I keep telling myself that). He on the other hand, was already an old hand behind the stove. So, I was normally demoted to kitchen hand – read for peeling potatoes or cleaning up in the wake of his cooking (which is a ‘Tsunami of a mess’ wake, believe me).  By the time my second child was born (19 months after the first), I quickly realised that it was easier to stay at home than to go out with the two small babies. Then boredom set in…… I needed a hobby that would be practical, which would not require me to leave the house and something that could be considered a life skill. Scrapbooking was not going to cut it. The most obvious one I could think of, was cooking. We need to eat after all.  I’ve never heard of anyone feeling satisfied after a scrapbooking session. And so I took my first steps in to the world of culinary delight. Very quickly, I became obsessed –  I realised how little I actually knew and that the biggest reason for me not trying anything new, was fear of the unknown. I was on a mission – one I was adamant to win. I took a cooking course, and prepped, baked, cooked my way through as many disciplines I could manage – I was unstoppable. And so I became a proud culinophile, and still proud to call myself one.  

Culinophile – a person who collects recipes, ingredients or other cooking related materials

And naturally, I started to collect cookbooks – as many as I could lay my hands on or afford. While my collection is quite impressive, I’m not nearly rivalling Nigella Lawson, who once mentioned that she’s got over 5000 cookbooks. I’m always on the lookout for strange, forgotten or interesting ones. And recently I read a review on one that I’m definitely going to get. It’s called The Dead Celebrity Cookbook: A Resurrection of Recipes by 150 Stars of Stage and Screen, by Frank DeCaro. His inspiration for the book  came from a “Dead Celebrity Party” he attended while at college. He says that while they all looked great, they where really stuck as to what food to serve. This inspired him to start collecting them – the forgotten scribbled-out ones, the ones from out-of-print cookbooks, biographies, vintage magazines – a process that took him a good seven years to get enough material together, to justify the book. For DeCaro is of the opinion, that they don’t make cooks or Hollywood celebrities like you used to. And the content speaks for itself – from Frank Sinatra’s Barbequed Lamb, Lucille Ball’s “Chinese-y Thing,” Joan Crawford’s Poached Salmon, Rock Hudson’s cannoli,  Johnny Cash’s old iron pot family-style chili and Liberace’s sticky buns…… although, that last one sounds a bit ominous…… While I don’t have the book as yet, I’ve managed to track down a few of the recipes online. I just had to share Dean Martin & Frank Sinatra’s burger recipes! As you can see, it is not much of a recipe, which means even for the kitchen novice this should be a doddle…. It seems according to Dean Martin the most important ingredient of his recipe, was the bourbon he was planning to enjoy while the burgers where cooking. 

‘ All you have to do is make 4 hamburger patties from a pound of ground beef. Cook them for 4 minutes per side in a hot skillet sprinkled with 1/4 teaspoon of salt. Then pour 2 ounces of chilled bourbon each into 4 shot glasses. Drink with your burger.’

Of course, Ol’ Blue Eyes simplified Deano’s recipe – as you can see below. Classic!! Picture credits:  1|  2|    




Go ahead and share...Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on StumbleUponShare on LinkedInEmail this to someone
Comments { 4 }