Southern So Southern

Southern Comfort

So Southern

Comfort Southern

Comfo Southern Comfo Kitchen

Southern

Bilchen Comfort

Soco Fried Turkey

Full Pan of Shrimp and Grits

Crab Fries

Shrimp and Grits

Soco Salad

Mac N Cheese

Sliced Tenderloin (med/rare)

Who Dat Chicken

Shrimp Scampi

Veggie Medly

Red Beans & Rice w/ Sausage

Crawfish Pasta

Who Dat Shrimp w/ White Rice

Who Dat Shrimp & Grits

Soft Shell Po' Boy

Catfish w/Cajun Fries

Pelican's Nest

In a large bowl combine 3 cups buttermilk, 2 tbs hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper. Add the 8 chicken pieces, submerge, cover and refrigerate at least 4 hours or preferably overnight. This tenderizes and seasons the meat.

Brine/Marinate

Whisk together 3 cups all-purpose flour, 1/2 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp cayenne in a wide shallow dish. Remove chicken from buttermilk, letting excess drip back into bowl. Working in batches, coat each piece thoroughly in the flour mixture, pressing to adhere. Place on a rack and let rest 10–15 minutes to form a tacky crust.

Dredge

In a large heavy skillet or Dutch oven, pour enough vegetable oil to come 1–1.5 inches up the side and heat to 325–350°F (use thermometer). Add chicken pieces skin-side down (do not crowd) and fry 12–15 minutes per side for bone-in thighs/drumsticks, turning as needed so crust browns evenly and internal temperature reaches 165°F. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a baking sheet; tent loosely with foil to keep warm. Brush with 2 tbs melted butter for sheen and extra flavor.

After frying, reserve 3 tbs of the fat in the skillet (or use 3 tbs sausage drippings). Over medium heat, add 3 tbs flour and whisk, cooking 1–2 minutes until bubbly and nutty. Gradually whisk in 2 cups whole milk and 1/2 cup half-and-half, scraping browned bits from the pan. Cook, stirring frequently, until thickened to a gravy consistency, about 6–8 minutes. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp hot sauce if using. If gravy becomes too thick, thin with a little extra milk. Keep warm until serving.

Preheat oven to 425°F (220°C). In a large bowl whisk 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp kosher salt. Add 6 tbs cold cubed butter and cut in with a pastry cutter or fork until mixture resembles coarse cornmeal with pea-sized bits of butter.

Make Dough

Pour 1 1/4 cups cold buttermilk into the dry ingredients and fold gently until just combined (do not overwork). Turn dough onto lightly floured surface, pat to about 1-inch thickness, and fold over once to create layers. Cut with a 2.5-inch biscuit cutter, place on a baking sheet so sides touch for higher rise, and brush tops with 2 tbs melted butter. Bake 12–15 minutes until golden. Keep warm.

Mix & Bake

In a large pot over medium heat, add 1 tbs oil (or a little of the ham hock fat) and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook 30 seconds. Add the ham hock, 2 cups chicken broth, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1/2 tsp red pepper flakes and 1 tsp kosher salt. Bring to a simmer, then add the chopped collard greens in batches, stirring to wilt. Cover and reduce heat to low; simmer gently 30–40 minutes until greens are tender and flavors meld. Remove ham hock, shred any meat and return to pot (optional). Taste and adjust seasoning with salt, pepper, or more vinegar if desired.

Preheat oven to 375°F (190°C). Place 2 lb peeled and cut yams in a single layer in a baking dish. In a small saucepan melt 4 tbs butter, stir in 3/4 cup packed brown sugar, 2 tbs maple syrup, 1 tsp cinnamon, 1 tsp vanilla and 1/4 tsp salt until combined and glossy. Pour evenly over yams and toss gently to coat. Bake uncovered 35–40 minutes, stirring once halfway, until yams are tender and glaze is thick and sticky. If you prefer a slightly caramelized top, broil 1–2 minutes at end, watching closely.

Plate warm biscuits with a split biscuit topped with fried chicken and ladle creamy country gravy over or alongside. Spoon collard greens and candied yams to the side. Sprinkle chopped fresh parsley over the plate, finish with a drizzle of hot honey and a crack of fresh black pepper to taste. Serve immediately.

bone-in chicken pieces (drumsticks and thighs)

buttermilk

hot sauce

all-purpose flour

cornstarch

kosher salt

freshly ground black pepper

smoked paprika

onion powder

garlic powder

cayenne pepper

butter (melted)

vegetable oil (for frying)

sausage drippings or reserved frying oil

whole milk

half-and-half (optional for richness)

hot sauce (optional)

baking powder

baking soda

cold unsalted butter (cubed)

cold buttermilk

melted butter (for brushing)

collard greens (washed, stemmed and chopped)

smoked ham hock or turkey neck

yellow onion (finely chopped)

garlic (minced)

chicken broth or water

apple cider vinegar

brown sugar

red pepper flakes

yams or sweet potatoes (peeled and cut into 1-inch pieces)

unsalted butter

brown sugar (packed)

maple syrup

ground cinnamon

vanilla extract

fresh parsley (chopped)

hot honey or honey

black pepper (freshly cracked)

Place the 2 fresh peach slices and 6 mint leaves in the bottom of a sturdy mixing glass or cocktail shaker. Add the 0.5 oz simple syrup. Gently muddle 6–8 times to release peach juices and bruise the mint—avoid pulverizing the mint to prevent bitterness.

Muddle

Add 2 oz Southern Comfort, 0.5 oz bourbon, and 0.75 oz fresh lemon juice to the shaker with the muddled peach and mint. Add 2 dashes of Angostura bitters.

Combine spirits and citrus

Fill the shaker with ice cubes (about 6 pieces). Secure the lid and shake vigorously for 10–12 seconds, until the outside of the shaker feels cold.

Shake

Fill a double old-fashioned glass or Collins glass with about 1 cup of crushed ice.

Prepare glass

Double-strain the cocktail over the crushed ice into the prepared glass to remove peach solids and mint fragments. Use a fine mesh strainer in addition to the shaker's strainer for a cleaner drink.

Strain

If you prefer a slightly lighter, fizzier drink, top with 1 oz club soda. Gently stir once with a bar spoon to combine without disturbing the crushed ice too much.

Top (optional)

Garnish with 1 peach slice or a sprig of mint. Insert a short cocktail straw. Serve immediately while cold and fragrant.

Garnish and serve

Southern Comfort (peach & whiskey liqueur)

Bourbon

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Fresh peach (ripe, sliced)

Mint leaves

Angostura bitters

Crushed ice

Ice cubes

Club soda (optional)

Peach slice or mint sprig (garnish)

In a large bowl combine 3 cups buttermilk and 2 tbs hot sauce. Add the chicken pieces, pressing them into the liquid so they are fully submerged. Cover and refrigerate at least 4 hours or overnight. This tenderizes and seasons the meat.

In a shallow dish or large bowl whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne. Shake excess marinade from each piece of chicken then press pieces into the flour mix to fully coat. For an extra-craggy crust, return coated chicken briefly to the buttermilk (30 minutes) and re-dredge in the flour mix just before frying.

Prep Dredge

Pour 1.5 cups vegetable oil into a large heavy skillet (cast iron preferred) to a depth of about 1". Heat oil over medium-high until it reaches 350°F (175°C) or a piece of bread sizzles and browns in ~45 seconds. Fry chicken in batches without crowding, skin-side down first, for 12–15 minutes per batch, adjusting heat to maintain 325–350°F; flip halfway through. Internal temperature should reach 165–170°F for dark meat. Transfer to a wire rack set over a baking sheet and rest 8–10 minutes before serving to finish cooking and keep crust crisp.

Preheat oven to 450°F (230°C). In a large bowl whisk together 2 cups flour, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp kosher salt.

Mix Dry Ingredients

Add 1/2 cup very cold unsalted butter (grated on a box grater or cubed). Use a pastry cutter or your fingertips to work butter into the flour until the mixture resembles coarse cornmeal with pea-sized pieces of butter remaining.

Cut in Butter

Make a well and pour in 3/4 cup buttermilk mixed with 1 tsp honey. Stir gently with a fork until dough just comes together; it will be shaggy and slightly sticky. Do not overmix.

Add Buttermilk

Turn dough onto a lightly floured surface, fold a few times to bring it together, and pat to about 1" thickness. Use a 2.5" biscuit cutter (or a floured glass) to cut 6–8 biscuits without twisting the cutter (press straight down). Place biscuits close together on a baking sheet so sides touch for taller biscuits. Brush tops with 2 tsp melted butter. Bake 12–14 minutes until golden brown. Remove and keep warm.

Shape and Bake

In a large saucepan or heavy skillet cook 4 slices diced bacon over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the crisp bacon pieces to a paper towel, leaving about 1–2 tbs of bacon fat in the pan for flavor.

Render Bacon

Add 1 diced yellow onion to the bacon fat and sauté over medium heat until translucent, about 4–5 minutes. Add 3 minced garlic cloves and cook 30 seconds until fragrant.

Sauté Veggies

Add 1 lb sliced collard greens to the pan (they will wilt). Stir to coat with fat, then add 1 cup chicken stock, 2 tbs apple cider vinegar, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a simmer, cover and reduce heat to low. Cook 25–30 minutes until greens are tender but not mushy, stirring occasionally. Taste and adjust seasoning; stir in reserved bacon pieces before serving.

Simmer Greens

In a small saucepan combine 1/4 cup hot sauce, 2 tbs honey, 1 tbs unsalted butter and 1 tsp apple cider vinegar. Warm over low heat, whisking until butter melts and sauce is glossy, about 2–3 minutes. Season with 1/4 tsp kosher salt to taste. Keep warm.

Make Sauce

Slice or split warm biscuits horizontally. Spread about 1 tbsp mayonnaise on the bottom half of each biscuit. Top with a piece of fried chicken (thigh or drumstick meat torn to fit), 1–2 slices of pickle, and a drizzle (about 1 tbs) of honey hot sauce. Place the biscuit top and garnish with a few sliced green onions. Serve remaining collard greens on the side. Serve family-style with extra hot sauce and buttered biscuits.

bone-in chicken thighs and drumsticks

black pepper

unsalted butter (very cold, grated or cubed)

honey

collard greens (washed, stems removed, sliced into 1" ribbons)

bacon (thick-cut, diced)

yellow onion (medium, diced)

garlic cloves (minced)

chicken stock

hot sauce (your favorite, e.g., Frank's)

mayonnaise

pickle slices

green onions (thinly sliced)

butter (melted, for brushing biscuits)

Heat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet or an 8x8-inch baking pan in the oven to warm while you make the batter.

Preheat oven

Whisk cornmeal, flour, sugar, baking powder and salt together in a large bowl until evenly combined.

In a separate bowl, whisk buttermilk, egg and melted butter (or bacon drippings) until smooth.

Pour wet ingredients into dry, stirring just until combined. Do not overmix; a few lumps are fine.

Carefully remove the hot skillet from the oven and swirl 1 tsp butter or a little oil to coat the bottom. Pour batter into the hot skillet and smooth the top.

Bake for 18–22 minutes, until top is golden and a toothpick inserted near center comes out clean. Let rest 5 minutes, then slice and keep warm.

Rinse collard greens thoroughly to remove grit. Stack leaves, roll and slice crosswise into 1-inch ribbons. Pat dry.

Heat 2 tbsp oil in a heavy Dutch oven or large pot over medium heat. Add diced onion and cook until translucent, 5–7 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add the smoked ham hock (or turkey leg) to the pot, then add chopped collards in batches, stirring to wilt slightly as you add more.

Pour in chicken stock, apple cider vinegar and add brown sugar, crushed red pepper, salt and black pepper. Bring to a gentle simmer.

Reduce heat to low, cover partially, and braise for 45–60 minutes, stirring occasionally, until greens are tender and flavors meld. If liquid reduces too much, add a splash more stock or water.

Taste and adjust seasoning with more salt, pepper, or a little extra vinegar if desired. Remove ham hock, shred meat and return to greens before serving.

Trim any excess fat from chicken thighs. Pat dry with paper towels.

In a large bowl or zip-top bag, combine 1 cup buttermilk and 1 tsp hot sauce (if using). Submerge the chicken thighs in the marinade, cover and refrigerate at least 2 hours or up to overnight. This tenderizes and seasons the meat.

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature. In a shallow dish, combine 1.5 cups flour, paprika, garlic powder, onion powder, 2 tsp salt, 1 tsp black pepper and cayenne (if using). Mix well.

Pour oil into a large heavy skillet (cast iron preferred) to a depth of about 1/3 inch and warm over medium heat until shimmering and a thermometer reads 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles steadily, it's ready.

Remove chicken from marinade, letting excess drip off. Dredge each thigh thoroughly in the seasoned flour, pressing to help the coating adhere. Shake off excess.

Working in batches so you don't crowd the pan, add chicken thighs skin-side down to the hot oil. Fry 6–8 minutes per side, adjusting heat to maintain roughly 325–350°F, until crust is deep golden brown and an internal thermometer reads 165°F (74°C). Total cook time will depend on thickness.

Transfer cooked thighs to a wire rack set over a baking sheet to keep crisp while finishing remaining pieces. Reserve 3 tbsp of the drippings and pan fond for the gravy; discard or reserve excess oil safely.

After removing most oil and leaving about 3 tbsp of drippings in the skillet, place the pan over medium heat. Sprinkle 2 tbsp flour into the drippings and whisk constantly, cooking 1–2 minutes until the roux turns a light golden brown and the raw flour smell cooks out.

Slowly whisk in 2 cups chicken stock, scraping up browned bits from the bottom of the pan. Bring to a simmer and cook until gravy thickens, 3–5 minutes.

Stir in 2 tbsp heavy cream if using for a silkier texture. Taste and adjust seasoning with salt and pepper. If gravy is too thick, whisk in a splash more stock. If too thin, simmer a bit longer.

Strain gravy through a fine-mesh sieve if you prefer a smooth sauce. Serve hot alongside the fried chicken and spoon over cornbread or greens as desired.

yellow cornmeal

granulated sugar

salt

large egg

unsalted butter (melted) or bacon drippings

fresh collard greens (stems removed, leaves chopped)

 smoked ham hock or smoked turkey leg

chicken or vegetable stock

crushed red pepper flakes

black pepper (freshly ground)

olive oil or neutral cooking oil

bone-in, skin-on chicken thighs

buttermilk (for marinade)

hot sauce (optional, for marinade)

all-purpose flour (for dredging)

paprika

cayenne pepper (optional)

vegetable oil or peanut oil (for frying)

drippings reserved from fried chicken

heavy cream (optional, for richer gravy)

salt and pepper to taste

In a large bowl or resealable container combine 3 cups buttermilk and 2 tbs hot sauce. Add the 8 chicken thighs, pressing to submerge. Cover and refrigerate for at least 4 hours or up to overnight to tenderize and flavor.

In a shallow pan or bowl whisk together 3 cups flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 2 tsp salt, 1 tsp black pepper and 1/2 tsp cayenne. Mix well and set aside.

Remove chicken from buttermilk, letting excess drip back into the bowl (reserve a little for the honey drizzle). Working one piece at a time, press each thigh into the seasoned flour to fully coat. Shake off excess then set on a wire rack for 10–15 minutes to allow the crust to adhere.

Dredge & Rest

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1 to 1.5 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C) or until a pinch of flour sizzles on contact.

Heat Oil

Fry chicken in batches, skin-side down first, without overcrowding. Maintain oil temperature around 325–350°F (160–175°C). Fry 10–14 minutes per side depending on size, turning once, until crust is deep golden and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning and crisp evenly.

Transfer cooked thighs to a wire rack set over a baking sheet and tent loosely with foil. Let rest 8–10 minutes before serving so juices redistribute and coating firms.

Drain

If you want a biscuit base alongside the slaw, preheat oven to 425°F (220°C). In a mixing bowl combine 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup buttermilk until just combined. Turn dough onto a floured surface, pat to 1-inch thickness and cut 6–8 biscuits. Brush tops with an optional bit of melted butter and bake 12–15 minutes until risen and golden. Remove and keep warm. If not using biscuits, skip this step.

Make Quick Biscuits (optional base)

In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 3 sliced green onions. In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Fold dressing into the vegetables until evenly coated. Chill for at least 20 minutes to let flavors meld.

Assemble Slaw

In a small saucepan over low heat melt 2 tbs unsalted butter. Stir in 1/4 cup honey and 2 tbs reserved buttermilk (from the chicken marinade if reserved) until smooth and slightly warmed; do not boil. If you like a touch of heat, stir in 1 tsp hot honey or hot sauce. Keep warm.

Make Drizzle

To assemble, place a warm biscuit (optional) or a bed of slaw on each plate. Top with a fried chicken thigh. Spoon a little honey-buttermilk drizzle over the chicken and garnish with chopped fresh parsley and a lemon wedge on the side for brightness. Serve remaining slaw alongside. Offer extra hot honey at the table.

southern comfort kitchen San Pedro Square

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