GOURMET COUNTRY SUMMER
We have a running joke in our family about American food; a few ‘country’ meals have convinced us that Mom-and-Pop season entirely with salt, pepper and mayonnaise.
Having come from the Cuban tradition, we love flavor—complex flavor—lots of flavor. I counted, and we regularly stock over forty different herbs and spices (some in industrial sizes); six vinegars and wines; and four cooking and seasoning oils. When we put garlic or onions on the shopping list, we mean several pounds. We routinely double spices in new recipes.
But we are southern patriots and do occasionally hanker for iced tea, fried chicken, potato salad and green beans. And this is how to do it right we do it.
{GOURMET SUMMER COUNTRY}
Scarlet Citrus Rooibos, iced {TAZO}
Oven-Fried Chicken, breaded with Bulk Coating Mix {Cabbages and Kings}
Creamy Potato Salad with Lemon and Fresh Herbs {The Tattooed Gourmet}
French-Cut Green Beans, briefly sautéed with coconut oil and red onion, seasoned with sea salt and black pepper
• Oven-Fried Chicken, Creamy Potato Salad with Lemon and Fresh Herbs, French-Cut Green Beans with Red Onion •
August 23, 2013