Section 375 Quotes

Makes 4 to 6 servings 6 tablespoons (90 g) margarine or butter, melted About 11/2 cups (375 ml) buttermilk 11/2 cups (200 g) all-purpose flour 2 teaspoons (10 g) coarse salt 1 teaspoon (5 g) ground black pepper 1 cup (125 g) crushed cornflakes 1/2 teaspoon (2.5 ml) poultry seasoning, or dried thyme and/or sage One 31/2-pound chicken, cut into 8 to 10 pieces (about 1.5 kg) 1 tablespoon (8 g) paprika, for dusting Preheat the oven to 375°F (190°C). Using about 2 tablespoons (30 ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, cornflakes, and poultry seasoning. Dip each chicken piece into the buttermilk. Shake off the excess and roll in the flour mixture to coat. Place the chicken pieces in the prepared roasting pan, skin side up. Drizzle the rest of the margarine evenly over the chicken. Dust the chicken liberally with paprika. Put the roasting pan on the middle rack of the oven, uncovered. Bake for about 1 hour, until the chicken is golden and cooked through. (Small pieces may be done at 45 minutes, so check.) To confirm, push an instant-read thermometer into a meaty section; it should register at least 165°F (74°C). Serve warm. Leftovers reheat nicely in a toaster oven. CHAPTER 2 The Farm on Coldwater Road

tuna siciliana tonno siciliano 2 fennel bulbs 2 oranges, preferably organic ¼ cup extra virgin olive oil 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1¾ pounds tuna steak, cut into 4 even pieces 1 tablespoon ground fennel seeds 2 tablespoons Clarified Butter (Chapter 7) or vegetable oil 1 tablespoon sea salt 4 teaspoons aged balsamic vinegar 4 teaspoons Basil Oil (Chapter 7) 1 Preheat the oven to 375°F. 2 Trim the fronds from the fennel bulbs and then cut the bulbs into 8 equal segments. Cut each orange (unpeeled) into 8 sections. 3 In a mixing bowl, toss the fennel and orange with the olive oil and red pepper and season to taste with salt and pepper. 4 Spread the fennel in a shallow baking pan and roast for 20 minutes. Remove the pan from the oven and add the orange. Roast for about 5 minutes longer. Test the fennel for doneness by poking it with a small, sharp knife. When the fennel is done, the knife will meet with no resistance. Set aside the fennel and orange. 5 Season the tuna with fennel seeds, salt, and pepper. 6 Heat a sauté pan over high heat. When the pan is hot, put the clarified butter or oil in the pan. When the butter foams or the oil is smoking hot, sear the tuna on all sides or until rare. This should take 30 seconds on each side for perfectly rare tuna. Remove the tuna from the pan and slice each piece into quarters. 7 Put 4 pieces of roasted fennel and 4 pieces of roasted orange on each of 4 serving plates. Put 4 tuna slices in the center of each plate and season with sea salt. Drizzle the vinegar around the edge of each plate, followed by the Basil Oil. On a trip to Palermo, Sicily, I tasted a lot of fish dishes flavored with some of the traditional flavors of the island: fennel, orange, chiles, basil, and sea salt. When you make this dish, buy high-quality tuna, which can be bluefin, yellowfin, or bigeye tuna as long as it’s as fresh as can be. Cook it only long enough so that the center is still red or cooked to medium rare.

INSPIRED BY KFC® CHILI LIME FRIED CHICKEN CHILI-LIME CHICKEN WINGS Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 2 DOZEN 2 ½ lbs. whole chicken wings 1 cup maple syrup ⅔ cup chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 cup all-purpose flour 2 tsp. salt 2 tsp. paprika ¼ tsp. pepper Oil for deep-fat frying Optional: Thinly sliced green onions and lime wedges 1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. 2. Meanwhile, in a large shallow dish, combine flour, salt, paprika and pepper. Add wings a few at a time and toss to coat. 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired. Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 1 piece: 142 cal., 8g fat (1g sat. fat), 15mg chol., 198mg sod., 12g carb. (9g sugars, 0 fiber), 5g pro.