Information on tracking spending in a budget and preparing fried chicken will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).
According to budget counselor, coach and author Judy Lawrence, once people started tracking their spending, they often found they started spending less and saving more, all with no or very little impact on their overall lifestyle. Her business is MoneyTracker.com and she lives in Albuquerque.
John Vollertsen, also known as Chef Johnny Vee, is going to demonstrate how to prepare two fried chicken recipes unlike anything your mother ever made. Next time you’re crazy for fried chicken, check out these two recipes. Vollertsen also owns Las Cosas Cooking School in Santa Fe.
Information on making a sunflower centerpiece and painting quilt blocks will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.
Casey Schwartz is a floral designer and co-owner of Flower Duet in Redondo Beach, California., and she’s going to show how to make a beautiful Spring sunflower centerpiece using spider mums, saffron, and of course, sunflowers.
Quilter and designer Laura Murray will demonstrate painting quilt blocks to create a one-of-a-kind design. She has lots of finished items including a wallhanging, framed picture and jean jacket, to illustrate this technique. Murray’s business is Laura Murray Designs in Minneapolis.
Brined Fried Chicken
Brine
1 tablespoon yellow mustard seeds and 1tablespoon brown mustard seeds
1 1/2 teaspoons coriander seeds
1 cup apple cider vinegar
2/3 cup kosher salt
1/3 cup sugar
1/4 cup chopped fresh dill
Chicken
8 skinless, boneless chicken thighs (about 3 lb.), halved, quartered, if large
Vegetable oil (for frying; about 10 cups)
2 cups buttermilk
2 cups all-purpose flour
Kosher salt
Honey, flaky sea salt (such as Maldon),
Toasted sesame seeds, hot sauce (for serving)
Brine: Toast mustard and coriander seeds in a dry medium saucepan over medium heat, tossing often, until mustard seeds begin to pop, about 3 minutes. Add vinegar, salt, and sugar and bring to a boil. Reduce heat and simmer, stirring often, until salt and sugar are dissolved, about 4 minutes. Remove from heat; stir in dill and 4 cups water. Let cool.
Chicken: Place chicken and brine in a large resealable plastic bag; chill 3 hours. Remove chicken from brine, scraping off seeds, cover, and chill until ready to fry. Fill a large pot with thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F. Meanwhile, place buttermilk in a large bowl.
Place flour in another large bowl; season with kosher salt. Working in batches, coat chicken in buttermilk, then dredge in flour, dipping your fingers in buttermilk as you pack flour on to help create moistened, shaggy bits (the makings of a super-crisp crust); transfer to a baking sheet. Working in batches and returning oil to 350º F between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and chicken is cooked through, 6-8 minutes. Transfer to a wire rack set inside a baking sheet. Drizzle chicken with honey; sprinkle with sesame seeds and sea salt. Serve with hot sauce alongside.
“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:
sheryl.borden[email protected]
The Link LonkAugust 30, 2020 at 04:54AM
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Tracking spending, fried chicken ahead - easternnewmexiconews.com
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Fried Chicken
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