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RECIPES:

Malay’s Fried Chicken
Brine:
10 cups cold water
3 tablespoons seasoning salt
1 tablespoon garlic powder
Flour:
2 cups flour
1 tablespoon seasoning salt

Brine 2-4 hours (chicken will be saltier the longer you brine)
Drop directly from brine right into flour mix - completely coat all over - directly into oil
Cook in canola/vegetable oil at 365F in batches. Cook thighs/drums for 14 min. Cook breast/wings separately for 11-12 min. (I cook dark meat first and set it on wire rack in the oven at 250F to keep warm while the breast/wings cook)

Debb’s Mac N Cheese
I make fresh bread. You can make bread crumbs from slices of stale or fresh bread. Arrange the slices in a single layer on a baking sheet, place in a 300ºF oven, and bake until they are completely dried and lightly toasted, 20 to 35 minutes. In a food processor, pulse the bread until the crumbs reach the desired consistency, then season with salt and pepper. You can also flavor them with butter or extra-virgin olive oil and fresh herbs or minced garlic.
Feel free to substitute another cheese for the cheddar. Gruyère, fontina and Emmentaler are good choices.

4 cups milk
4 Tbs. (1/2 stick) unsalted butter
1/2 cup all-purpose flour
1 whole garlic clove
1 bay leaf
1 white onion, peeled
4 1/2 cups (about 18 ounces) sharp white cheddar cheese
2 cups (about 8 ounces) of grated Romano cheese (sometimes I add asiago, or parmesan also.
if you have any goat cheese in the house I add some sometimes also.
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 teaspoons salt
2 tsp. dry sherry
1 lb. dried macaroni, such as elbow Macaroni
1 cup bread crumbs


Position a rack in the upper third of an oven and preheat to 375°F. Butter a shallow 2-quart baking dish.

In a medium saucepan over medium heat, warm the milk until bubbles begin to form around the edges of the pan. Keep warm.

To make the roux, in another medium saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a whisk or wooden spoon, until the flour and butter thicken into a paste and smell fragrant, about 1 minute. Do not let the roux brown. Slowly whisk the milk into the roux until smooth and blended. Bring the sauce to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan to prevent lumping and scorching, then reduce the heat to low.

Put the clove, bay leaf and onion in to the sauce. Cook, stirring occasionally, until thickened, about 30 minutes. Remove and discard the onion, add 1/2 of all the cheese and stir until blended. Add all the seasoning and the sherry and stir until blended.

Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add 1 Tbs. salt and the macaroni and cook according to the package instructions until al dente (tender but firm to the bite). Drain well.

Transfer the macaroni to the prepared dish. Spoon the sauce over the macaroni, scatter the remaining cheese over the top and sprinkle the bread crumbs over the cheese. Bake, uncovered, until lightly browned and bubbling, 35 to 40 minutes. Serve immediately


WEDGE SALAD Serves 4-6
Prep Time: 20 minutes Total time: 30
Dressing:
3 cups cilantro leaves and tender stems, washed
1 cup greek yogurt, 2% or full fat Zest of small lime
Juice of 2 small lime
4 garlic cloves
3 tbsp extra virgin olive oil or avocado oil 1 tsp kosher salt
fresh ground black pepper
Salad:
1 head iceberg lettuce, can use romaine or butter lettuce 2/3 cup panko bread crumbs, toasted
6 slices thick bacon
Freshly grated parmesan
Watermelon Radish, thinly sliced Sliced snap peas
Chopped chives
Cilantro leaves
To a food processor, add cilantro and garlic, pulse a few times to breakdown. Add yogurt, zest and juice of 2 limes, oil, salt and pepper. Pulse until fully mixed, if mixture is thick, add
Add In a cold pan, add bacon lardons to pan without touching. Cook slowly over medium-low heat until golden brown, stirring and flipping, as needed. Remove to a paper lined plate. Set aside.
Slice head into 4 or 6 equal pieces. Place cut side up onto platter or individual plates. Drizzle with dressing on each wedge. Top with bacon lardons, sprinkle with toasted panko, parmesan, radish, snap peas, and fresh chives. Serve immediately