Archive for ‘The Neelys’

March 24, 2012

Roasted garlic mashed potatoes

The Neelys

Serves: 3-4

  • 1 head garlic
  • Olive oil
  • 2 pounds red potatoes, washed well and quartered
  • Salt and freshly ground black pepper
  • 5 tablespoons butter
  • 3/4 cup heavy cream

Preheat oven to 425 degrees F.

Slice off the very top of the garlic head. Drizzle head with olive oiland wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.

Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.

Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together. Taste and season with salt and pepper. Serve immediately.

*Chef’s note: YUM! That roasted garlic really takes these up a notch. These are the type of mashed that don’t need gravy. I used buttermilk instead of cream, and I really like the way its tang balanced out the almost-bitter taste of the red potatoes. I’m sure these would be top-notch with Yukon potatoes, too. I added melted butter and room-temperature buttermilk instead of heating them together because I was afraid the buttermilk might curdle.

January 8, 2012

Buttermilk baked chicken

The Neelys

Serves: 4

  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
  • 2 cups crushed corn flakes
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook’s Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

*Chef’s note: This was so moist and so crispy at the same time; love that! Definitely didn’t miss the skin, and the buttermilk works great. I marinated 2 bone-in breasts and 5 legs for probably 6 hours and let them sit at room temperature for about 45 minutes before baking to cook more evenly. The flavor wasn’t quite as strong as I’d have liked, but the time was really nice. Be sure to season well! Add some garlic powder or something to the dredge if you’d like.