BUTTERMILK PECAN CHICKEN (from the Patchwork Quilt Restaurant, Middlebury IN
The Patchwork Quilt is one of the most famous, and best, restaurants in northern Indiana. Reservations must be made weeks ahead (months ahead on weekends). It draws regular visitors from Chicago, Ft. Wayne, Cleveland, Detroit. This is one of their more popular dishes.
2 fryers (cut up)
1/2 cp Margarine
1 cp Buttermilk
1 Egg, slightly beaten
1 cp all purpose Flour
1 cup ground pecans
1 Tbls Paprika
1 Tbls Salt
1/8 tsp Pepper
1/4 cp Sesame Seeds
1/4 cp Pecan halves
Melt margarine in a 13x9x2 baking dish. In a shallow dish, combine buttermilk and egg. In another shallow dish, combine flour, ground pecans, paprika, salt, pepper, and sesame seeds. Dip each chicken piece in the buttermilk mixture, then the pecan mixture.* Place each chicken piece skin side down in melted margarine, then turn chicken pieces to coat and place skin side up in the baking dish. Place pecan halves on each chicken piece. Bake at 350 about 75 min, or until chicken is golden brown and tender. Serves 8.
* I find this recipe works better if you let the pieces dry on cookie cooling racks for about 10 minutes at this point.
posted by mark
2 fryers (cut up)
1/2 cp Margarine
1 cp Buttermilk
1 Egg, slightly beaten
1 cp all purpose Flour
1 cup ground pecans
1 Tbls Paprika
1 Tbls Salt
1/8 tsp Pepper
1/4 cp Sesame Seeds
1/4 cp Pecan halves
Melt margarine in a 13x9x2 baking dish. In a shallow dish, combine buttermilk and egg. In another shallow dish, combine flour, ground pecans, paprika, salt, pepper, and sesame seeds. Dip each chicken piece in the buttermilk mixture, then the pecan mixture.* Place each chicken piece skin side down in melted margarine, then turn chicken pieces to coat and place skin side up in the baking dish. Place pecan halves on each chicken piece. Bake at 350 about 75 min, or until chicken is golden brown and tender. Serves 8.
* I find this recipe works better if you let the pieces dry on cookie cooling racks for about 10 minutes at this point.
posted by mark
posted by Great White Bear, @ 6/04/2005 03:34:00 PM
8 Comments:
At 4:20 PM,
Wandering Coyote said…
Ahem! This doens't look like a church potluck dish!
But it does look good!
At 4:33 PM,
tshsmom said…
Do you let the chicken dry so the coating doesn't come off in the butter? I definitely want to try this.
At 4:42 PM,
Wandering Coyote said…
Here are some of the Lutheran Ladies recipes.
Moulded Waldorf Salad
1 pkg lime jello
1 cup boiling water
1/2 cup cold water
1 1/2 cups apples diced with skins on
1/4 cup diced celery
1/4 cup chopped walnuts
1 cup small marshmallows
1/4 cup mayo
3/4 cup whipping cream, whipped
Dissolve jello in boiling water. Add cold water and chill until slightly thick. Combine apples, celery, nuts, marshmallows, mayo, and fold into jello mixture. Fold in whipped cream. Turn into mould and chill until firm.
Jellied Vegetable Salad
1 3/4lb cooked vegetables (eg. caulifower, peas, carrots, asparagus, celery, green beans)
3 cups vegetable stock
10 gelatin leaves*
Garnish: parsley, cucumber, tomato, hard boiled egg, radish slices
Dissolve gelatin in a little stock which has been heated. Add the rest of the cooled stock. Pour a thin layer of mixture into bottom of dish and allow to jell slightly. Arrange vegetables on top of jelled mixture in bowl and pour enough of the gelatine mixture over vegetables to cover. Store in fridge until fully set. Invert from dish onto serving plate and garnish. Serve with a little horseradish mixed with mayo and sour cream.
* Not sure about the gelatine leaves. The industrial leaves are equivalent to about 2 1/2 tsp of powder, I think, but this is an old recipe, so I'm not sure how big the gelatine leaves in it were.
Chicken Mould
1 frying chicken
approx. 8 cups water
1 bay leaf
4 white pepper kernels
1 small onion, sliced
1 carrot
Boil chicken in a large pan. Peel off frost (i.e. skim off fat, I think...these are from a Finnish translation!). Add other ingredients and let boil slowly, covered, for about 50 minutes. Let cool in the pan. When completely cool, remove bones and cut chicken into small pieces.
Mould:
about half the boiling liquid
10 gelatin leaves
Soak gelatin leaves in cold water. Drain. Boil broth and put through a sieve. Add gelatin leaves.
Decoration:
1 sliced cucumber
1 sliced red paprika (a red pepper - again, this is European and a paprika is a type of spicey Hugarian pepper)
1 sliced green pepper
Pour a thin layer of the gelain mixture in a mould or ring pan, and arrange chicken pieces, cucumber and peppers on top. Add rest of gelatin and place mould or pan in a cool place for several hours (like the fridge). When set, turn upside down on a platter and decorate with cucumber slices.
(I can only imagine what this looks like!)
- Emmaus Lutheran Church, Burnaby, Canada
More gems if you want...
At 11:41 PM,
Great White Bear, said…
WC- I guess it depends on how high class your church is. The Waldorf salad is very popular in these parts, my Mom used to make it alot. The other two scare me. But it's kinda like a roller coaster scared, so bring on more.
TSHSmum... yes, I find the coating stays on the bird better if they sit just a few minutes.
At 9:08 AM,
tshsmom said…
Thanks!
I too, am freaked by the other 2 recipes. But then, I'm from MN and I HATE lufefisk, so maybe it's just a jiggly food thing.LOL
At 9:06 PM,
Wandering Coyote said…
Yeah, those recipes are freaky. I was thinking of starting a freaky recipes blog when I was typing these up.
You gotta admit they're funny, though, eh?
At 9:39 PM,
Anonymous said…
definately!
At 10:54 PM,
Anonymous said…
looks good to me!
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