Directions

Baked Potato Salad

Whisk the vinegar and sugar together in a small ramekin or bowl and set aside to dissolve.  

Scrub the potatoes and leave damp so the salt will stick. If the potatoes are large, slice them in half widthwise. Potatoes should be similar in size for even baking. Once the potatoes are washed and halved place them in a bowl and toss with 2 teaspoons of salt. Arrange potatoes skin side down onto a large baking sheet. Bake in the center of oven at 400F until fork tender. About 25-35 minutes.  

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Remove the potatoes from the oven and place into a large bowl. Drizzle the vinegar sugar mixture evenly over the top and toss. Cover the bowl with a lid or kitchen towel to steam for 15 minutes. Remove the lid and let cool enough to handle. Remove the skins using a paring knife, cut the potatoes into about 1 1/2 to 2 inch chunks and set aside.  

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Heat the butter and olive oil in a large sauté pan over medium high temperature. Once hot, add the celery, onion, season lightly with salt and reduce to medium temperature. Stir often until vegetables start to soften and edges start to brown. Add the garlic, sweet pickles, butter and stir until butter is melted. Spoon the flour evenly over the top and cook, stirring constantly for 1 minute. Add the milk and stir until it starts to thicken. Taste for salt & add more if needed. Remove from the heat and fold in the grated cheese until melted. Fold in the Calabrian peppers and ham, add the potatoes and fold everything together.  

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Brush the gratin dish with olive oil and add the potato mixture. Drizzle the top lightly with more olive oil (and cheese if desired). Place the oven rack 3rd setting from the bottom and bake at 375F until edges are bubbly and top is lightly golden. About 25-30 minutes. Remove from the oven and let cool some before serving.  

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Southern Fried Chicken

Note: If using small sized chicken breasts you will "not" need to halve them. If your chicken breasts are larger in size you can butterfly/halve them and pound them out flat.

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Add 1 cup of all-purpose flour into a wide pasta bowl or similar vessel. In a second vessel pour about 1 1/2 cups of buttermilk. Grind the rosemary and thyme using the mortar & pestle. Add all of the dredge ingredients to a large mixing bowl and whisk to combine evenly. Drizzle 4-5 tablespoons of buttermilk over the top and press together with your fingers to create crumbles.  

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Place a wired rack onto one of the baking sheets and arrange the chicken on top. Season the tops lightly with salt, turn over and repeat. One at a time, dredge each piece of chicken in the all-purpose flour, shake off, dunk into the buttermilk then dredge in the seasoned mixture. Press the mixture firmly into the chicken, gently shake off and place back on the wired rack. Repeat until all chicken pieces are coated. Let sit 10 minutes for the coating to adhere.  

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Add your oil, heat your deep fryer to 325F and cook in batches until lightly golden brown. Depending on thickness 4-5 minutes. Use a meat thermometer to test for doneness if needed (165F). Place the chicken onto your second baking sheet with wired rack as your cook them. If using a Dutch oven, place round wired rack on bottom, add oil and thermometer. 

Heat over med-high until oil reaches 325-330F.  Adjust the burner temp as needed to keep the oil at correct temperature. Serve with a scoop of the warm potato salad and your favorite gravy.  

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