Southern Flare Recipe
Fried Chicken, Fried Catfish, Mac-n-cheese, Collard Greens, Cornbread, Green salad, and Peach Cobbler.
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Ingredients
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Fried Chicken
Fried Catfish
Mac-n-Cheese
Collard Greens
Cornbread
Green Salad
Peach Cobbler
Method
Fried Chicken
- 1
Marinate
In a large bowl, combine 4 cups buttermilk with 1 teaspoon black pepper and 1 teaspoon salt from the listed amounts. Add the 10 chicken pieces, cover, and refrigerate for at least 4 hours or overnight to tenderize.
- 2
Dredge and Fry
Whisk together 4 cups flour, 2 tbs salt, 1 tbs black pepper, 1 tbs paprika, 2 tsp garlic powder, 1 tsp onion powder, and 1 tsp cayenne in a shallow dish. Beat 2 eggs in a separate bowl. Remove chicken from buttermilk, let excess drip, then dip briefly in beaten eggs, then press into seasoned flour to coat well. Heat 2 cups vegetable oil in a large heavy skillet or deep fryer to 350°F (175°C). Fry chicken in batches, skin-side down first, 12–15 minutes per batch, turning once, until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over a sheet pan. Keep warm in a 200°F oven if holding for service.
Fried Catfish
- 3
Soak and Season
Place catfish fillets in 2 cups buttermilk to soak for 15–30 minutes; season the fillets lightly with 1 tsp salt and 1/2 tsp black pepper before soaking if desired.
- 4
Dredge and Fry
Combine 2 cups cornmeal, 1 cup flour, 1 tbs salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp cayenne in a shallow pan. Remove fillets from buttermilk, let excess drip, then press firmly into cornmeal mixture to coat. Heat 2 cups vegetable oil in a skillet to 350°F (175°C). Fry fillets 3–4 minutes per side until crust is crisp and fish flakes easily. Drain on paper towels and serve with lemon wedges.
Mac-n-Cheese
- 5
Cook Pasta
Bring salted water to a boil and cook 1.5 cups elbow macaroni until just al dente according to package directions. Drain and set aside.
- 6
Make Cheese Sauce
In a saucepan, melt 3 tbs butter over medium heat. Whisk in 3 tbs flour and cook 1 minute. Gradually whisk in 2 cups whole milk and bring to a simmer, whisking until thickened (2–3 minutes). Reduce heat, stir in 2 oz cream cheese until smooth, then remove from heat and stir in 2 cups shredded sharp cheddar and 1 cup shredded mozzarella until melted. Season with 1 tsp salt, 1/2 tsp black pepper.
- 7
Combine and Bake (optional)
Stir sauce into drained pasta until evenly coated. Transfer to a baking dish, top with 1/2 cup breadcrumbs and 1/2 tsp paprika if using, and bake at 350°F (175°C) for 15–20 minutes until bubbly and golden. For stovetop service, simply keep covered and warm.
Collard Greens
- 8
Prepare Greens
Wash collards thoroughly, remove tough stems, and chop leaves into 1–2" strips.
- 9
Sauté Aromatics
In a large pot, sauté 1 diced onion in 1–2 tbs oil or a little of the fat from the ham hock until translucent, about 5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.
- 10
Simmer
Add chopped collards, 1 smoked ham hock (or turkey leg), 3 cups chicken broth, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1 tbs salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes. Bring to a simmer, cover, and cook over low heat 45–60 minutes until greens are tender. Taste and adjust seasoning; remove ham hock, shred meat and return if desired.
Cornbread
- 11
Mix Batter
Preheat oven to 400°F (200°C). In a bowl combine 2 cups yellow cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbs baking powder, and 1 tsp salt. Whisk together 2 cups buttermilk, 2 eggs, and 4 tbs melted butter in a separate bowl. Stir wet into dry just until combined.
- 12
Bake
Pour batter into a greased 9x13 or cast-iron skillet. Bake 20–25 minutes until golden and a toothpick comes out clean. Cool slightly before cutting.
Green Salad
- 13
Prepare Vegetables
Toss 1 lb mixed salad greens with 2 cups halved cherry tomatoes, 1 sliced cucumber, and 1/2 thinly sliced red onion in a large bowl.
- 14
Make Dressing and Dress
Whisk together 1/4 cup olive oil, 2 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle over salad just before serving and toss gently.
Peach Cobbler
- 15
Prepare Filling
Preheat oven to 375°F (190°C). In a saucepan combine 8 cups peach slices with 1 cup granulated sugar, 1/4 cup brown sugar, 3 tbs cornstarch, and 1 tbs lemon juice. Cook over medium heat until mixture thickens and becomes syrupy, about 5 minutes. Remove from heat.
- 16
Make Topping
In a bowl whisk together 2 cups flour, 1 tbs baking powder, and 1/2 tsp salt. Cut in 3/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1 cup milk and 1 tsp vanilla until just combined into a batter.
- 17
Assemble and Bake
Pour peach filling into a 9x13 baking dish. Drop spoonfuls of the topping over peaches (it will spread during baking). Bake at 375°F (190°C) for 30–40 minutes until topping is golden and filling bubbly. Cool 10–15 minutes before serving; serve warm (optionally with vanilla ice cream).