High Heels & Frijoles

I’m always on the lookout for ingredients that’ll cover up chicken breasts – i.e. my least favorite thing to eat other than tripe – and the ketchup-prune preserve sauce I glazed that meatloaf with a few days ago was a pretty convincing disguise. Shred your leftover chicken and make a sandwich for lunch the next day. Inspired, I know. And yes, of course, there’s bacon in it.

SWEET & TANGY ONION-SMOTHERED CHICKEN
Serves 4 (or 2 plus leftovers)
You can substitute apricot jam for the prune preserves.

1 cup ketchup
½ cup prune preserves or jam
¼ cup brown sugar
3 tablespoons cider vinegar
¼ teaspoon red pepper flakes
4 bacon slices, coarsely chopped
2 medium onions, peeled, halved lengthwise, and thinly sliced
Salt and pepper
4 bone-in, skin-on chicken breasts, halved crosswise

- Whisk the ketchup, preserves, 3 tablespoons brown sugar, vinegar, and red pepper flakes in a small bowl; set aside.

- Cook the bacon in a large skillet over medium heat until crispy, 6 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate with a slotted spoon; reserve. Pour the bacon fat out into a bowl; reserve.

- Add 1 tablespoon of the reserved bacon fat to the now empty skillet and heat over medium-high heat until shimmering.  Add the onions, remaining 1 tablespoon brown sugar, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until the onions begin to soften, about 5 minutes. Cover and continue cooking until completely softened, about 5 minutes more.  Transfer the onions to a bowl.

- Add an additional tablespoon of the reserved bacon fat to the now empty skillet. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes. Add the onions to the chicken. Pour the sauce over the chicken and onions, cover, and cook on medium-low heat until the chicken is cooked through, 15 to 20 minutes (temperature should read 160˚F). Transfer the chicken to a platter and cover it loosely with foil.  Increase the heat to high and simmer the sauce until slightly thickened, about 5 minutes. Stir any accumulated chicken juices to sauce and pour over chicken. Sprinkle with reserved bacon and serve.

Arroz con pollo means chicken-and-rice, but the colorful flavors and ingredients of the popular Nicaraguan dish are lost in this very literal translation.  Also called arroz a la valenciana (probably a nod to Spanish colonizers and paella) arroz con pollo is a mixture of the title ingredients, plus ham, sausage, pimento-stuffed olives, capers, peas, carrots, and bell peppers. Topped with a generous grating of Parmesan cheese and often served with buttered toast, it’s one of my favorite things to eat; maybe it’ll become one of yours, too.

ARROZ con POLLO or ARROZ a la VALENCIANA
Serves 8 to 12
This is a somewhat involved recipe, but it makes piles of food; great for a big family, a casual dinner party, or days’ worth of leftovers. The recipe can be easily cut in half if the yield seems excessive.

Some shortcuts: Rather than cooking carrots with rice, add 2 cups of frozen peas-and-carrots to the mixture.  Buy a rotisserie chicken and low-sodium chicken broth instead of poaching your own fresh chicken pieces.

For the Chicken:
4 pounds bone-in, skin-on chicken pieces or 1 4- to 5-pound chicken, cut into 8 pieces
Salt
1 large onion, peeled and cut into wedges
1 green bell pepper, seeded and quartered
4 garlic cloves, peeled and smashed
2 teaspoons black peppercorns

- Place chicken pieces in large soup pot or Dutch oven. Season with salt and cover with cold water (chicken should be submerged 2 inches). Add onion, bell pepper, garlic, and peppercorns. Bring to a boil over high heat, then immediately reduce heat to medium-low and simmer until chicken is cooked through (temperature should read 160˚F), 30 to 35 minutes.

- Transfer chicken to large bowl. When it’s cool enough to handle, remove and discard the skin and bones and shred the chicken into bite-sized pieces. The chicken may be poached one day in advance: To store, add 3 cups broth to shredded chicken, cool to room temperature, cover with plastic, and refrigerate.

- Strain broth and reserve. Discard solids.

For the Rice:
2 tablespoons butter
1 medium onion, finely chopped
2 teaspoons salt
2 cups long-grain white rice
2 medium carrots, peeled and cut into small dice
2 tablespoons tomato paste
4 cups chicken broth

- Melt 2 tablespoons butter in a medium saucepan.  Add the onion and salt and cook until softened, about 5 minutes. Stir in rice, carrots, and tomato paste. Add broth and bring to a boil. Continue to boil until most of the liquid has evaporated and you can see small bubbles on the surface (see How to Make Rice).  Reduce heat to lowest setting, cover, and cook for 15 minutes. Fluff rice with chopsticks or fork and remove from heat.

For the Arroz con Pollo:
2 tablespoons butter
8 ounces Lil’ Smokies or Kielbasa sausage, cut into 1-inch pieces
1 medium onion, finely chopped
1 green or red bell pepper, seeded and finely chopped
2 tablespoons tomato paste
¼ cup ketchup
Shredded chicken (see above)
¼ pound deli ham, chopped
1/3 cup capers, drained
1/3 cup pimento-stuffed olives, sliced
1 ½ cups frozen peas
Cooked rice (see above)

- Melt butter in a large skillet or Dutch oven. Add sausage and sauté until browned, about 5 minutes. Transfer to plate.

- Add onion and bell pepper to now empty skillet and cook until softened, about 8 minutes. Add tomato paste, chicken, ham, capers, olives, peas, and rice, stirring to combine thoroughly. Cook, stirring occasionally, to allow flavors to meld, 10 to 15 minutes.  Season to taste with salt.

- Serve with grated Parmesan cheese and white buttered toast.

Now don’t go around spreading this, but every time Wedding Crashers is on TBS, I have to watch it. And at least once a day, the opportunity to quote Chazz comes up… “What is she doing back there? I never know what she’s doing…HEY MOM! The meatloaf! We want it now! THE MEATLOAF!!!” It never gets old.

I would imagine Chazz’s mom’s meatloaf is of the nightmare variety: compact, dried out, packed into a loaf pan. Maybe topped with a squirt of ketchup.  This genre of meatloaf – the bad kind – has been around for ages, and we’ve all had to swallow it down (with difficulty, no doubt) at some point. Why meatloaf keeps making it to the table in such pitiful format is puzzling, but I come bearing glad tidings! Meatloaf can be delicious! Meatloaf can be something you want to eat! Meatloaf doesn’t have to be made in a loaf pan!

Meatloaf really is better when it’s not squeezed into a pan. Thus contained, the beef juices ooze out and create a Jacuzzi-like environment for the meat, which results in a rubbery rectangle of boiled beef. Yuck. But, unfettered and free, the meatloaf develops a nice crust, which contrasts with juicy, tender beef.  I’ve experimented with a few flavor variations, but recently tried a Gourmet version, which incorporates bacon and prunes. You’ll love it.

MEATLOAF
Adapted from Gourmet
Serves 6

For the Glaze
1 cup ketchup
½ cup prune preserves
¼ cup packed brown sugar
3 tablespoons cider vinegar
½ teaspoon red pepper flakes

For the Meatloaf
1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
6 slices bacon, chopped
½ cup pitted prunes, chopped
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced
1 celery rib, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
¼ teaspoon ground allspice
Salt and pepper
1 ½ pounds ground beef chuck
½ pound ground pork
2 large eggs, beaten
1/3 cup finely chopped flat-leaf parsley

- Adjust oven racks to upper-middle and middle positions and heat oven to broil. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.

- Whisk the ketchup, prune preserves, brown sugar, vinegar, and pepper flakes in a small saucepan.

- To make the panade, mash breadcrumbs and milk together in a small bowl; set aside. Process 4 slices bacon and prunes in food processor until finely ground; set aside. Melt butter in medium skillet. Add remaining 2 slices chopped bacon, onion, garlic, and celery and cook until vegetables are softened, 6 to 8 minutes. Stir in Worcestershire, vinegar, allspice, 2 teaspoons salt, and 1 ½ teaspoons pepper.

- In a large bowl combine the panade, bacon-prune paste, vegetables, beef, pork, eggs, and parsley and mix thoroughly with hands. Transfer mixture to prepared baking sheet and shape into a 9- by 5-inch oval. Brush meatloaf with about ¼ cup of glaze and broil until well browned, 5 to 7 minutes.

- Reduce oven temperature to 350 degrees and transfer meatloaf to middle rack. Bake until temperature registers 160 degrees, 35 to 45 minutes.  Remove meatloaf from oven, slide onto serving platter or carving board, and let rest 20 minutes.

- While meatloaf rests, bring sauce to a simmer over medium heat and cook until slightly thickened, 6 to 8 minutes. Serve sauce with meatloaf.

I’m very hesitant to post this recipe. I “heart” Korean barbecue, but other than liking it, I know nothing about it. I found a KBBQ beef recipe on Gourmet, made some changes, and basically took the “BBQ” aspect of it by making it in the oven. It was tasty, I swear. Maybe we can have some of the legit stuff next time I’m in LA?  xoxo

KOREAN BBQ BEEF with CRISP GREEN SALAD
Serves 2

For the Salad
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
½ head iceberg lettuce, cored and shredded
1 small cucumber, ends trimmed, halved lengthwise, seeded, and sliced  ¼” -thick
½ cup whole cilantro leaves
4 scallions, white and pale green parts thinly sliced(reserve these for beef), green tops thinly sliced

- Whisk soy sauce, vinegar, oil, and brown sugar together in small bowl.

- Toss lettuce, cucumber, cilantro, and scallion greens (tops only — see beef ingredients) together in large bowl.

- Continue with beef portion of recipe.

For the Beef
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 tablespoons light brown sugar
1 tablespoon rice vinegar
1 teaspoon Sriracha
1 tablespoon black sesame seeds
2 strip steaks (1 to ½ pounds total), thinly sliced

- Place a rimmed baking sheet on oven rack in upper third of oven and preheat to broil.

- Whisk first 7 ingredients and reserved scallions (see salad ingredients) together in medium bowl. Add meat and toss to coat evenly. Let sit for 10 to 15 minutes.

- Open oven and carefully place preheated baking sheet on cooling rack. Spread beef out in single layer and immediately return to oven. Broil until beef is caramelized and lightly charred, 6 to 8 minutes.

-Toss salad with vinaigrette and serve with beef.

Summer has been reluctant this year, so when the sun does shine, I scramble up to the roof deck for a much-needed dose of vitamin D. The building I live in has outfitted the deck with some patio furniture and grills, and though I mocked the electric grills (the look like open-faced toaster ovens), I succumbed the other day and made turkey burgers for dinner.

GRILLED TURKEY BURGERS with SCALLION GUACAMOLE
Serves 4

Smoked paprika imparts a smoky barbecue flavor on otherwise bland turkey meat.  Serve burgers with tortilla chips, hot sauce (such as Valentina brand), and sour cream or mayo.

For the Burgers
1 pound ground turkey
1 teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil
½ small onion, chopped (about ½ cup)
2 tablespoons smoked paprika
4 hamburger buns

- Combine ground turkey, salt, and pepper in medium bowl.

- Heat 1 tablespoon oil in a small skillet over medium-high heat until shimmering. Add onion and cook, stirring, until softened and translucent, about 5 minutes. Add smoked paprika and cook until the onions are evenly coated and the paprika is fragrant, about 1 minute. Transfer the onion mixture to a bowl and allow it to cool slightly.

- Add onion mixture to the ground turkey and mix just until combined.  Divide turkey mixture equally into 4 portions and shape into ¾”- to 1”-thick patties.  Make a shallow divot or indenation in the center of each patty.

- Heat grill to medium-high. Cook burgers until nicely charred on each side and cooked through (temperature should register 160˚F on an instant-read thermometer), 4 to 5 minutes per side.

- Brush buns with remaining tablespoon oil and grill until warmed through and marks appear, about 2 minutes. Transfer to plates and top with burgers.

For the Scallion Guacamole
Remove the ribs and seeds from the jalapeño if you are sensitive to heat. Pickled jalapeños and a tablespoon or 2 of the pickling brine are a nice substitution (or addition) here.

3 ripe avocados
¼ small onion, finely chopped (about ¼ cup)
1 cup cilantro, chopped
6 scallions, finely chopped
1 jalapeño pepper, minced
1 clove garlic, minced
Juice of 1 lime
Salt and pepper

- Split avocados, remove pits, and spoon flesh out into a medium bowl. Add following 6 ingredients and mash coarsely with a fork. Season with salt and pepper to taste.

Because my job entails eating at approximately 15-minute intervals throughout the day, I usually feel a violent burning, gnawing sensation in my stomach by the end of the day – think John Hurt’s exploding torso in Alien. Whether this uncomfortable feeling is a result of overeating or merely my belly asking for more, Sensible Me always hops on the train thinking “You will have a green salad for dinner. And maybe some fruit for dessert.” As I sweat out my toxins in the hot yoga room, Sensible Me only wants a glass of water and luxuriates in the thought that my body is being exorcised of all the excess butter and sodium I had during the day. Sensible Me walks home and wants nothing to do with food.

15 minutes later…Sensible Me has abandoned all Lean Cuisine thoughts, busts through the door and whines, “I’m staaaaaarviiiing!!!!” I start eating everything in sight. Peanuts. Macadamia nuts. Cold leftover rice. Orange juice straight from the carton. I eventually make dinner, but, oh, how nice it is when I get home and a Special Someone has made dinner. Leafy greens and all.

CRISPY CHICKEN CUTLETS & BALSAMIC RED ONIONS

Balsamic Red Onions
Serves 2

1 large red onion
3 tablespoons balsamic vinegar
1 tablespoon olive oil
salt and pepper

- Preheat oven to 400 degrees
- Cut onion in half, and then into half-inch wedges
- Place in medium or large bowl
- Add vinegar and olive oil
- Season with salt and pepper
- Toss well
- Place into square or round pyrex dish
- Cook for 30 to 40 minutes.  At 15 minutes, stir onions to ensure they’ve broken loose

Chicken cutlets
Serves 4

4 large boneless skinless chicken breasts
2 eggs
1 cup flour
2 cups bread crumbs
salt and pepper
½ cup vegetable oil
1 lemon

- Large chicken breasts can take too long to cook, leaving the inside raw and the breadcrumbs burnt.  To avoid this, either cut the chicken breasts in half or preferably just flatten them with a wooden mallet.  But before you start hammering away, place a sheet of Saran wrap on top of the chicken breast to avoid making a mess.

- Trim the chicken breasts

- The most efficient way to make breaded chicken cutlets is to setup the ingredients and do one chicken breast at a time:

- Season each chicken breast on both sides with salt and pepper
- Beat both eggs well in a shallow soup bowl
- Cover inside of large plate with coat of flour
- Cover inside of another large plate with coat of breadcrumbs

- First, lightly dredge chicken breast in flour, just enough to coat it.  Then, dip chicken breast, one side at a time in egg; let excess drip off.  Finally, dredge chicken breast in bread crumbs, making sure that it is completely covered.  Set on a clean plate to let crumbs set.  Finish this process before starting to cook chicken.

- Heat up ¼ cup of oil in large skillet on medium-high heat.  Once oil begins to smoke put in two cutlets and lower heat to medium until golden brown, about 5 minutes.  Turn over and cook other side.  If oil is too dark, clean pan and pour in fresh ¼ cup of oil.  Cook remaining cutlets.

- Slice lemon for garnish.  I like a little lemon juice on top to add some acidity.

Serve with an avocado to balance onions and salad to feel healthy about what you’re eating

Meat and potatoes: poetic or prosaic? The words themselves sound clunky, stodgy, lacking in glitz. Often, “meat and potatoes” are used to describe down-to-earth, hard-working folks. But, isn’t that sturdy reliability what we sometimes crave at the end of the day? After eight-plus hours of being micromanaged, belittled, and mocked, you need an honest plateful.

SEARED STEAK & SCALLION-RED BELL PEPPER POTATO SALAD
Serves 2 (expect leftovers)

For the Potato Salad:

1 ½ pounds red bliss potatoes, scrubbed
Salt and pepper
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon sugar
¼ teaspoon garlic powder
¼ cup olive or vegetable oil
3 scallions, finely chopped
3 tablespoons jarred roasted red bell peppers, drained and finely chopped

For the Steak:

2 teaspoons vegetable oil
2 steaks of your choice (sirloin steak tips featured in photo)
Salt and pepper
Worcestershire sauce

- Bring 2 quarts water to boil in large saucepan. Add 2 teaspoons salt. Cut potatoes in half and slice each half crosswise into ¼-inch-thick slices. Add potatoes to pot and reduce heat to a simmer. Cook potatoes until fork-tender, 10 to 15 minutes. Drain and transfer to large bowl.

- Meanwhile, whisk together mayonnaise, mustard, red wine vinegar, sugar, and garlic powder. Slowly and steadily drizzle in oil, whisking constantly until fully incorporated. Whisk in scallions and red bell peppers and season with salt and pepper to taste. Add dressing to warm potatoes and gently, with a rubber spatula, stir potatoes and dressing until potatoes are evenly coated. Taste and adjust seasoning.

- Heat oil in a large skillet over medium-high heat. Pat steaks dry with paper towels and season both sides of each generously with salt and pepper.  Splash each steak with 2 to 3 teaspoons Worcestershire sauce.  Cook steaks until well browned on each side, about 5 minutes per side (8 to 10 minutes if you prefer a well-done steak). Transfer to platter and let rest 5 minutes. Serve with potato salad.

There are days when, despite my best efforts, I eat like a voracious billy goat. I didn’t wake up this morning planning to eat complex carbs only, but that’s what I did. I gulped down an espresso for breakfast, got super busy, and all of a sudden I looked up at the clock and it was noon. I was ravenous.

I had a grilled cheese sandwich. And some manicotti. Then a Diet Coke (I suppose that doesn’t really count?). A while later I ate (ok, more like inhaled) an olive roll. And a few minutes after that I had a bit of pastry and three French fries. And one more olive roll. By 5:00pm I was bloated and full but unsatisfied. The poor nutritional choices I made left me feeling wobbly and tired so I skipped yoga (did I tell you I’ve been doing crazy Bikram yoga about 4 times a week since January?!). That means that instead of burning 800 calories this evening, I stayed home and carb loaded some more (beer, Triscuit, pastry).

At 8:00pm I decided I still wanted more to eat and finally decided to cook some real food. It was the one nice thing I did for myself today. Did you do anything nice for yourself today?

PORK TENDERLOIN with APPLES & ONIONS

2 ounces pancetta, cut into ¼” cubes (or 3 slices bacon, chopped)
1 medium yellow onion, peeled and cut lengthwise into 6 wedges
1 teaspoon sugar
Salt and pepper
2 red apples (such as Gala or Fuji), peeled, cored, and cut into 6 wedges
1 tablespoon vegetable or olive oil
2 tablespoons butter
1 (1-lb.) pork tenderloin, cut in half crosswise
2 tablespoons orange marmalade (apricot jam, apple jelly, or maple syrup may act as substitutes)
1 tablespoon sherry vinegar

- Preheat oven to 450˚F.

- Cook pancetta (or bacon) in a large oven-safe skillet (a cast iron skillet is great for this recipe) over medium heat until golden and some of the fat has rendered (if using bacon, transfer it to a paper towel-lined plate and reserve), 4 to 6 minutes.

- Add oil and 1 tablespoon butter to the skillet and increase heat to medium-high. Sprinkle the onion wedges with the sugar, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, about 5 minutes.

- Push the onions to the side of the skillet, add the apples, and cook until beginning to brown, about 3 minutes. Mix the apples and onions together and push to the side.

- Season pork with salt and pepper and place on empty side of skillet. Cook until browned on all sides, about 4 minutes. Distribute apple-onion mixture evenly around pork and top pork with marmalade. Transfer skillet to oven and cook until pork registers 160˚F on an instant read thermometer (145˚F if you like it pink), 8 to 10 minutes.

-Return skillet to stovetop. Transfer pork to cutting board and allow to rest 5 minutes. Meanwhile, stir remaining tablespoon butter and sherry vinegar into apple-onion mixture and adjust seasoning with salt and pepper (if using, add reserved bacon bits). Slice pork into ½” thick pieces and serve, topping with apple-onion sauce. Serve.

Kentucky Fried Chicken is a thing of the past to me. I don’t have beef with that fast food chain in particular – although that rat infestation at a downtown New York City branch a summer or two ago was pretty bad – but for one reason or other, that red-and-white bucket hasn’t graced my dinner table in many a moon. However, the memory of the Colonel’s secret 11-herbs-and-spices recipe is forever embedded in my brain and taste buds.

I’ve eaten fried chicken several times at my paternal grandmother’s house – pollo a la canasta (basket-style chicken – perhaps alluding to a picnic basket?) in local parlance – and it appeared every now and then at home. Also, there’s a chicken chain in Nicaragua called Tip-Top that built its fame on fried chicken, and once in a while on Sundays we’d have lunch there on our way to my grandparents’ house in Granada. All were good and had that homemade touch, but that was just the problem, they were very obviously homemade and lacking that extra-crispy skin. I wanted the Colonel’s secret.

None of my kitchens have ever witnessed fried chicken. I was always afraid of the stink all the frying would produce, I had concerns about flabby skin and undercooked chicken, I didn’t have a recipe I trusted, etc. etc. Fried chicken was just not an option. The closest I ever got was buying Tyson’s breaded chicken fingers. And I baked those.

Last week, though, as people at work geared up for the long 4th of July weekend, I got a hankering for fried chicken. I don’t have a grill, so barbecue was out, and fried chicken seemed to be a very all-American, very apropos thing to make. I was so caught up in the idea that I didn’t even consider my previous fears and hesitations. And, as luck and fate would have it, I came across a special issue of Cook’s Illustrated titled “American Classics.” There on the cover, was the most beautiful, textured, mahogany-colored plate of fried chicken I’ve ever seen. There was no stopping me now; I would become the Colonel.

Preparation is a bit intense, but, so worth it. I made one bird and ate most of it – with the help of the husband – in two sittings. We miraculously had a leftover breast which we ate out of the fridge the next day and though not warm and as crunchy, it remained incredibly finger lickin’ good. Make it for a crowd – spread the love.

FRIED CHICKEN
Adapted from Cook’s Illustrated

As I mentioned above, the prep time is a bit lengthy, but cooking goes by in a flash – and it’s not smelly, believe it or not. Make sure you have at least one grid rack, and instant read thermometer.

½ cup plus 2 tablespoons table salt
¼ cup sugar
2 tablespoons paprika
3 medium garlic heads, cloves separated
3 bay leaves
2 quarts low-fat buttermilk
1 whole chicken (about 3 ½ pounds), giblets discarded, cut into 12 pieces (each breast cut in half crosswise, thighs and drumsticks separated, wings cut into two pieces)
4 cups unbleached all-purpose flour
1 large egg
1 teaspoon baking powder
½ teaspoon baking soda
3 – 4 cups refined peanut oil or vegetable shortening

-In large zipper-lock bag, combine salt, sugar, paprika, garlic cloves, and bay leaves. With rubber mallet or flat meat pounder, smash garlic into salt and spice mixture thoroughly. Pour mixture into large plastic container or nonreactive stockpot. Add 7 cups buttermilk and stir until salt and sugar are completely dissolved. Immerse chicken and refrigerate 2 to 3 hours.

-Remove chicken from buttermilk brine and shake off excess, discarding any garlic and bay leaf bits. Place chicken pieces in single layer on a large wire rack set over a rimmed baking sheet. Refrigerate, uncovered, for 2 hours. (You can refrigerate in for an additional 6 hours – just make sure you cover chicken with plastic wrap).

-Measure flour into large shallow dish. Beat egg, baking powder, and baking soda in medium bowl; stir in remaining 1 cup buttermilk (mixture will bubble and foam). Working in batches of 3, drop chicken pieces in flour and shake dish to evenly coat. Shake excess flour from each piece, then, using tongs, dip chicken pieces into egg mixture, turning to coat well and allowing excess to drip off. Coat chicken pieces with flour again, shake off excess, and return to wire rack.

-Line large plate with double layer paper towels. Heat oil (oil should be 2 ½ inches deep in pan) to 375˚F over medium-high heat in large 8-quart cast-iron Dutch oven with a diameter of about 12 inches. (I made mine in a 4-quart capacity and had no trouble – just make sure you can safely add the oil and chicken without causing an overflow).
Place half the chicken pieces skin-side down in oil, cover, reduce heat to medium, and fry until deep golden brown, 6 to 8 minutes. After about 3 minutes, uncover the pan, lift the chicken pieces with tongs to check for even browning; rearrange the pieces if some are cooking faster than others. Check the oil’s temperature – at this point it should be at about 325˚F.

-Once the first side is deep golden brown, turn the pieces and cook the opposite side 6 to 8 minutes, uncovered. Transfer to paper towel-lined plate, allow to drain, then transfer to wire rack.

-Meanwhile, bring the oil back up to 375˚F and cook the remaining chicken in the same manner.

-Devour.

A Counter burger.

In anticipation of our May trip to Los Angeles, the husband and I spent countless hours researching the food scene of that city. As it was a family trip, we knew we’d have a jam-packed schedule, and thus much time was spent by Señor O in mapping out eateries and reviewing menus and online comments. At last, our selections were meticulously organized into an Excel spreadsheet and off we went. Don’t laugh – this document was as precious to us as maps of the stars’ homes are to Hollywood tourists.

Among the places we chose to visit was The Counter, a burger joint that claims to offer 312,120+ different, DIY, burger combinations said to be “as unique as each customer.” I don’t know who crunched the numbers necessary to come up with that figure nor how exact it is, but I can confirm that the number of choices offered on their check-this-box-if-you-want-this-on-your-burger menu is dizzying: Beefturkeyveggiegrilledchickenorinabowlbuildyourownburgerwithoutthebunchoicesareagainbeefturkeyveggieandgrilledchickennowinstep#2youcanpickacheeseanycheesesteprightupandpickoneortwooreventhreefromgruyèretoyellowamericantoHORSERADISHCHEDDARifyouarenotoverwhelmedyetmoveontostep#3andchooseuptoFOURtoppingsbutnoyoudonothavetostopatfourpayalittlemorenadupittosixseveneightifyourstomachandbunscantakeitgoaheadmakeitblackolivesdillpicklechipsHARDBOILEDorfriedEGGSandorSPICYPEPPERONCINISandthenSTEP#3.5!!!!!foronemorebuckonlyCHILIoravocadoorFRIEDONIONSTRINGS…

OK, I think you get the gist of it. The only things really missing from this vast menu are whipped cream and maraschino cherries – I think those are reserved for their equally exorbitant shakes.

It took me a while to settle on a 1/3-pounder beef burger with Gruyère, grilled pineapple, bacon, and I forget what else. I really wanted a fried egg but thought that with the grilled pineapple and other etc.’s would be a bit much. Imagine then my surprise when I opened up Gourmet’s July issue to discover the Aussie Burger, a Down Under burger that could hardly be contained between two buns. The ingredients in this Oz-worthy sandwich: beef patty, fried eggs, grilled pineapple, pickled beets, grilled onions (optional), and chile mayo. One glance at this whopper’s gorgeous photo was all I needed to declare it Burger Night – plus, I’d baked rolls the day before and the leftovers would be put to very good use.

Behold, my Open-Wide-and-Say-Ahhh-Burgers: