Work and sleep

By: 
Keith Bryant
As we close in on the final days of the holiday season, I find myself at the point where it is work, sleep and nourish. Sharon often laughs at me or takes pictures of me when I fall asleep in my recliner at 7:30 p.m.  Then I am awake at 4 a.m ready to go again.  
 I enjoy my mornings at the candy shop, with a little music and lots of space to get things done.  By 8:30 a.m. the shop is bustling with people working and I must really be conscious of everyone around me not to burn anybody.
 We are open seven days a week until Christmas, so I have always taken requests from the crew on making a Sunday meal. 
 This past weekend Jasmine begged for chicken and waffles. This is something I have written about before and still enjoy making and eating it. It was fun watching some of the crew look at me weird and then try it for the first time.  
 “Wow this is amazing. Why haven’t I had this before?” is what Hope said when she took her first bite.  
 Here is a couple of the recipes from the meal.  If the dish seems weird just give it a try at home.
Buttermilk Fried Chicken
from Art Smith
Ingredients
1 (3½ pounds) chicken, cut into 8 pieces
2 cups buttermilk
Salt
Vegetable oil, for frying
1 cup self-rising flour
½ teaspoon sweet paprika
Freshly ground pepper
¼ teaspoon garlic powder
Directions
 Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, overnight.
 Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees.
 Mix the flour, paprika, ¼ teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. 
 Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
 Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Yield: 4 servings
Candied Jalapeno or Cowboy Candy
Ingredients
3 lbs. jalapenos, fresh and firm
2 cups cider vinegar
6 cups granulated sugar
3 teaspoons granulated garlic
Directions
 Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
 Slice the peppers into uniform 1/8-1/4-inch rounds. Set aside.
 In a large pot, bring cider vinegar, white sugar, granulated garlic to a boil. Reduce heat and simmer for 5 minutes.
Add the pepper slices and cook until most of liquid is gone.  It should be like a simple syrup.  Drain and enjoy. 
 
 
 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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