Georgia Magazine - March 2022 - 44

GEORGIA Cooks
CHICKEN AND AVOCADO SALAD
1 pound roasted chicken, shredded, chilled
2 soft avocados, peeled, diced
1/4 cup mayonnaise
1/2 cup red onion, minced
1/4 cup chopped red bell pepper
2 tablespoons minced jalapeño pepper
2 tablespoons garlic, minced
Juice of 1 lime
1 tablespoon Dijon mustard
2 tablespoons chopped cilantro
1 pinch of salt
3/4 cup dried cranberries
1/2 cup chopped pecans
Dash Worcestershire sauce
Dash hot sauce
Place shredded chicken in a mixing bowl.
In a separate bowl combine the avocados,
mayonnaise, onion, red bell pepper, jalapeño
pepper, garlic, lime juice and mustard. Add in the
cilantro, salt, cranberries, pecans, Worcestershire
sauce and hot sauce, then stir to combine. Add the
dressing to the roasted chicken. Stir to combine and
chill. Serves 6-8.
TRADITIONAL JERK CHICKEN
1 pound boneless chicken, cut into thin julienned strips
1 bunch scallions, chopped
2 shallots, peeled, chopped
1 or 2 Scotch bonnet peppers, seeded, chopped
2 tablespoons fresh ginger
6 garlic cloves, peeled
1/4 cup thyme leaves
2 tablespoons allspice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
Juice of 2 limes
Place the chicken on a baking sheet and pat
dry with a paper towel. Meanwhile, place all of the
remaining ingredients in a food processor and pulse
until combined.
Toss the chicken in the wet marinade and
refrigerate 2 to 3 hours or overnight.
When ready to cook, remove chicken from the
refrigerator and remove excess marinade. Grill or
bake the chicken at 350 degrees for 5-7 minutes or
until it reaches the proper internal temperature of
165 degrees. Serves 4.
44 Georgia Magazine March 2022
VANILLA BEAN
SOUFFLÉ
3 eggs, separated
(yolks and whites)
1/2 cup sugar, plus 2
tablespoons, divided
1/4 cup cornstarch
2 cups milk
1 vanilla bean, split in half
lengthwise, divided
2 tablespoons butter, softened
1 pinch cream of tartar
For the custard base: Using a
Egg whites help soufflés
puff up when cooking.
P
H
wire whisk, combine the egg yolks, 1/2 cup
sugar and the cornstarch in a medium saucepan and set aside.
In another saucepan, add the milk and half of the vanilla bean and set
O
over medium-high heat. Stir the milk constantly until it comes to the scalding
point (almost boiling), then remove from heat. Carefully remove the vanilla
bean and scrape out the seeds inside, returning them to the milk. Add the
warm milk to the egg yolk mixture and place over medium-high heat, stirring
constantly, until the mixture boils. Remove from heat and cool.
Heat the oven to 375 degrees. Prepare 6 small ramekins by coating each
with the softened butter and then coating with the remaining 2 tablespoons
sugar.
In a mixing bowl, combine the cream of tartar and egg whites. With a
hand mixer, whip the egg whites to soft peaks. Gently fold the beaten egg
whites into the custard base. Evenly divide the soufflé mixture among the
prepared ramekins.
Bake in the oven for 20-25 minutes until the soufflés have risen and are
slightly browned. Serves 6.
TOM'S PAN-FRIED CHICKEN BREAST
1 egg
4 cups whole buttermilk
3 teaspoons salt, plus more for seasoning, divided
1/2 teaspoon ground black pepper
8 bone-in chicken breasts, skin removed
4 cups vegetable oil
3 cups all-purpose flour
Crack the egg into a large bowl, whisk in the buttermilk and add
1 teaspoon of the salt and all of the pepper. Place the chicken in the buttermilk
mixture and make sure all sides are coated. Cover the bowl and place
the chicken in the refrigerator for 4 hours or overnight.
When ready to cook, remove the chicken from the buttermilk mixture
and allow the excess to drip away. Heat the vegetable oil in a 12-inch
cast-iron skillet.
Combine flour and 2 teaspoons salt. One piece at a time, coat chicken
breast in the flour mixture and carefully place in oil. After 3 minutes, turn
the chicken over. Cook until the chicken reaches an internal temperature
of 165 degrees. Note: Cook only 2 or 3 pieces of chicken at a time. This allows
the oil to maintain a higher temperature, and the chicken will cook more
evenly. Drain cooked chicken on paper towels and serve hot. Serves 8.
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Georgia Magazine - March 2022

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