Rural Missouri - July 2017 - 26
Tiskit, taskit, put the meal in a basket!
by Heather Berry | email@example.com
his summer, vow to eat out more often - way out, on a picnic! A picnic
may seem old school, but it's a great way to get everyone off their cell
phones for awhile and enjoy the company of those they're with. It's also
a great alternative to eating fast food every day of the week.
When you take your meal outside, keep in mind the cardinal rule for picnic
food safety: "Keep hot foods hot and cold foods cold." Many people worry that
foods with mayonnaise or salad dressings pose major safety problems. While
it's true that potato salads and similar dishes should be kept cold, the high
vinegar (acid) content of the condiments actually acts as a deterrent to bacterial growth. Meats, ﬁsh and poultry are often the problem foods, so take special
care to maintain proper temperatures when packing and cooking these picnic
faves. With a picnic meal, a shade tree and a whisper of a breeze, you'll have the
ingredients for a delicious and relaxing summer picnic.
6 hard-boiled eggs
1/4 cup mayonnaise
3 tablespoons prepared yellow mustard
1 tablespoon sweet pickle relish, well-drained
1 teaspoon apple cider vinegar
2 teaspoons Vidalia onions, ﬁnely diced
Salt and black pepper to taste
When ready to prepare, carefully peel the hard-boiled eggs. Cut them in half
lengthwise, placing the yolks in a separate bowl.
To the egg yolks, add the mayonnaise, mustard, sweet pickle relish, apple
cider vinegar and onion; mix well with a fork. Add salt and pepper to taste; stir
to combine. Spoon or pipe the yolk mixture neatly into the egg whites. Sprinkle
the tops with smoked paprika for additional ﬂavor and color. Keep refrigerated
until time to serve.
Grandma's Buttermilk Fried
4 cups buttermilk
1/3 cup sea salt
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried rosemary
2 teaspoons dried sage
1 teaspoon garlic, minced
1/2 teaspoon cayenne pepper
1 whole chicken cut into pieces (about 3-1/2 pounds)
1-1/3 to 2 cups ﬂour
1 teaspoon baking powder
1/2 teaspoon black pepper
Fresh canola oil for deep frying
For buttermilk brine: In a large bowl, whisk together the buttermilk and 1/3
cup salt. Place the oregano, thyme, rosemary and sage in a spice grinder or
blender and pulse until ﬁnely ground. Whisk the ground herbs, garlic and cayenne pepper into the buttermilk mixture. Place chicken pieces in a bowl and
pour buttermilk mixture to submerge chicken completely. Cover and refrigerate for at least 4 to 6 hours before cooking.
Heat oil in a deep fryer, skillet or Dutch oven to 350 degrees. Mix the ﬂour,
black pepper, paprika, salt and baking soda together. Divide the ﬂour into two
bowls, 1/3 and 2/3. Pour the buttermilk into a third bowl. Dredge the chicken
in the ﬁrst bowl and shake off excess and place on the cooling rack. Dip the
pieces in the buttermilk and then thoroughly into second bowl of ﬂour. Return
them to the rack.
Start to deep fry the pieces in the oil, making sure not to overcrowd. Cook
for 12 to 15 minutes until the chicken is cooked through. Serve as soon as
possible after cooking.