This butter fried chicken recipe is in my head more often than not. That's saying something. It's one of our monthly meals at the Zimmern house, and it's yet another brilliant way to do chicken for a crowd that includes kids. Paired with a bright citrus punch and salty capers, this fried chicken entrée makes everyone happy. My son starts screaming "butter chicken" and runs up and down the hallways when he comes home from school and learns what's for dinner. I first ate this dish 30 years ago, served for a family meal one night at a restaurant in Florence where I was a stagiaire. I hadn't seen butter during my first few weeks in Italy and almost fainted when I tasted this.
Ingredients
Ingredients
Ingredients
We all have our favorite rites that mark important moments. For the tomato-obsessed this is a poignant time of year - only a few more days, perhaps weeks, of splendid tomatoes. Short of eating them out of hand, we must each experience what for us is our own primal tomato. After twisting the fruit from the plant and eating it right there and then, this is mine.
There is nothing fancy about a lobster roll. They were invented on the side of the road. I see a lot of overly dressed-up lobster rolls in restaurants with garnishes and beds of lettuce, too much mayo, and way too many odd green bits mixed in with the lobster. I hate lettuce and celery in my lobster roll! Lobster rolls should taste like lobster, not celery! Just use a good sweet hot-dog bun, big chunks of lobster, a little mayo, and some butter and you will have perfection. I think my secret is steaming the lobster in a salty bath . . . and never tossing out the lobster liquids that are in the shells. Save every last drop. That liquid is like lobster extract . . . or lobster flavor on steroids. It's why some people refer to my roll as a Dr. Klaw Crack Roll. Trust Dr. Klaw on this one!
Serves 4 to 6
We're always game for a good ceremonial burning.
For a 4-to-6-cup soufflé mold or straight-sided baking dish 8 inches across, serving 4. You can bake this in a 4-cup mold with a paper collar, into which the soufflé will puff 2 to 3 inches over the rim and hold its puff when the collar is removed. Or bake it in a 6-cup mold, which will give you a more stable soufflé but less puff.