How to make baked rosemary chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

I like to spend a lazy weekend cooking up a few things I can have for dinner during the week without having to rush home and start from scratch.

This is one of those recipes – chicken baked in the oven with fresh tomatoes and herbs out of the garden or farmers’ market. It’s also easy to make for company and won’t keep you in the kitchen very long. I’ve dubbed this dish “Chicken Margaret” after my daughter AKA New in NOLA Margaret.

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How to make spicy chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

How to make spicy chicken Rosalie like a New Orleans native

I watched Food Network chef Melissa D’Arabian cook some Spanish style one-pot dish recently and decided to give it a try from memory. That’s dangerous, I know. While I wound up adding a few more veggies and wine, it turned out pretty much like hers but with a little more flavors.It reminds me of a chicken “cousin” to the jambalaya my grandmother, the willful and beautiful Rosalie Dial, used to make for me, so I’m naming it after her.

I think you’ll like it for a Sunday afternoon dinner or a rainy NOLA day when it’s just better to stay inside and read a good book.

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How to make chicken salad like a New Orleans native

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Chicken salad has got to be one of summer’s great treats because it’s so light, cool and tasty. It’s good year-round, too, but I get the yen for it especially when the weather heats up. Old-fashioned chicken salad recipes included bits of boiled eggs and pickle relish. Go ahead, if you like that.

I prefer the more “modern” version popular today, with a little twist – fresh dill, a little Dijon mustard and red grapes. Spoon it into a warmed half-pita and you’re in business!

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How to make chicken and dumplings like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

My grandmother, the beautiful and willful Rosalie Dial, made chicken and dumplings with her usual cooking-from-the-hip style. I laughed when I read her recipe that says, “Dump some boiling broth into a cup of flour and mix until stiff.” Not bad advice, after I’d tried it.

Most recipes I’ve checked recommend boiling a whole hen to start things off. I have other things to do, rather than take a hen apart after it’s falling to pieces, so I’m taking an easier route. This concoction is ridiculously easy and Food Network Alton Brown’s way of dropping the dumplings is foolproof. That works for me. Enjoy!

Header image via flickr user atxryan and used in accordance with a Creative Commons license.

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How to cook fried chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

FRIED CHICKEN 

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Surely, there’s nothing more Southern than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how.

Over the years, I’ve watched a few other good friers, including Food Network’s Alton Brown, who knows a thing or two.

I often serve this chicken with white rice or smashed potatoes and what my Mama called “milk gravy.” I think this was the first thing I ever cooked. My mother would ask me to stir the roux until it was time to add the milk. Man, it’s good.

This recipe is a little Rosalie, Betty and Alton, and a lot Patsy. Enjoy!

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