…now that’s quite a mouthful, right? With a name like that, it has to be good. The fact that this is a Thomas Keller recipe pretty much guarantees it will be good….and maybe a bit complicated? Although the process of making this fried chicken takes about two days, it isn’t difficult since most of that time is taken up by chicken soaking in brine. That doesn’t require you to do anything but wait to eat this fabulous chicken.
The chicken was super flavorful- moist on the inside, crunchy on the outside. We could taste the hint of lemon that was in the brine, and the crust was so savory and crispy. Truly the best fried chicken I’ve had….or made, for that matter.
Baked buttered corn. I saw this on Ruhlman’s blog a long time ago and knew I had to try it. I realize it isn’t quite the season and I had to cheat it a bit (by pulsing half of my corn mixture in the food processor to get the “corn milk” necessary to thicken the dish) but it turned out so well. This dish is SO SIMPLE but so insanely good your guests will never believe it is literally 2 ingredients- corn cut straight off the cob, and a bit of butter to dab over the top. My version had three ingredients since I added some chopped tarragon to the mixture. You just put it in a dish and bake, and it comes out like a cross between a corn pudding and creamed corn. Deeeelicious. I can’t wait to make it again in late summer/early fall when the corn contains more starch.