Brian's birthday request

Settling into the Beavan’s is going better than you may expect. It’s hard not to feel comfortable there, it’s been a second home to me since we’ve started dating so moving in hasn’t changed too much. Tundra (our large-and-in-charge cat) on the other hand is not so happy with her current living arrangements. Due to Mrs. Beavan’s allergies, Tundra has been moved to the basement for the next 7 weeks. The cat who wanted nothing to do with us the past 2 years suddenly found a social side. 

Now, Brian is a big man, and big men eat big meals… Brian’s favorite you ask? Fried Chicken, homemade Mac and Cheese and cornbread. I am almost certain the phrase “the way to a man’s heart is through his stomach” rings all to true in this case; and in honor of my man’s 26th birthday this coming Wednesday (yes, 9/11)… I will share my heart stealing recipes with you.

We’ll start with the fried chicken:

1.)    Whisk together 2 cups buttermilk, 1 tablespoon Dijon mustard, 1 teaspoon each of salt and pepper, and 1 teaspoon cayenne pepper in a bowl, and pour into a re-sealable plastic bag. Add the equivalent of one whole chicken, cut into pieces to the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

2.)    When you are ready to cook the chicken, combine 2 cups flour, 1 tablespoon baking powder, 1 tablespoon garlic powder, and 1 tablespoon onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated; repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.

3.)    Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

If your chicken is complete before your sides, place on a broiling rack in oven on 200 degrees to keep warm.

Next, the Mac and Cheese: 

Now I have two versions, one baked and one stove-top… this is my stove-top and my favorite!

1.)    In a large pot of boiling, salted water (1 teaspoon salt) cook ½ lb of elbow macaroni pasta and drain. Return to the pot and melt in 4 tablespoons of butter. Toss to coat.

2.)    Whisk together 2 eggs, 6 ounces evaporated milk, ½ teaspoon hot sauce, 1 teaspoon each of salt and pepper, and ¾ teaspoon dry mustard. Stir into the pasta and add 10 oz of sharp cheddar shredded cheese. Over low heat continue to stir for 3 minutes or until creamy.

You cannot have fried chicken without Corn Bread.

1.)    Preheat over at 400 degrees.

2.)    Place a 12-inch cast-iron skillet in oven to heat. In a large bowl, whisk together 2 cups yellow cornmeal, ½ teaspoon baking powder, 1 teaspoon sugar, and ¾ teaspoon salt. In a medium bowl, whisk together 1 ½ cups buttermilk, 1 egg, and 5 tablespoons melted butter. Add buttermilk mixture to dry ingredients and stir just until combined.

3.)    Place 1 tablespoon vegetable oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side. Pour in batter. Bake, until a toothpick inserted in the center comes out clean, about 18 minutes.

4.)    Combine ¼ cup plus 2 tablespoons honey with 4 tablespoons room-temperature butter. Brush mixture on cornbread. Let stand 5 minutes. Serve warm

Now if that’s not comfort food, I don’t know what is. Be careful, whoever you make this far may put a ring on it... Mine did ;)