southwestern cuisine

Just a southern girl at heart

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I am the first to admit that I have an unusual background. Born in Kentucky, childhood in the mission field in the Far East, adolescence and college in the American Southwest, and finally adulthood in the great state of Texas. To say my culinary influences are wide and varied is a vast understatement! If you’ve read my blog, you know that I draw heavily from my Asian influences (Chinese New Year) and my time in New Mexico (love me some Hatch green chiles). But I most often return to the South where my mother first learned to cook American classics.

During my infant & toddlerhood in Wilmore, Kentucky, Mom was blessed by neighbors and friends who shared recipes and techniques with her that she was able to prepare for her young family. The biggest takeaway: Fried Chicken shaken in a paper sack. (original blog post here) Because I love fried chicken, I am repeatedly tweaking new recipes not to necessarily improve on the original, but to add another option to my arsenal.

Last summer I became quite obsessed with making a perfect fried chicken sandwich. Not gonna lie: I have loved Chick-fil-A in my life…I remember being a teenager in Albuquerque, working at Orange Julius in Coronado Mall and trying their sandwich for the first time. It was a revelation! Best mall food ever! (Oh, and Hotdog on a Stick, but that’s another story.) Even these days, if the only option available is fast food when we are on the road, we head for the red and white sign. 

Back to the perfect fried chicken sandwich. I made the first batch for the hubby and me to take to the Memorial Day concert at Flagpole hill. I am all about those picnics and the bubbly that usually accompanies the lawn food! They were good, but the breading was a little thick for my liking, the slaw too spicy, the roll too much. For my second try, another picnic, a wider audience: my two sons, daughter-in-law and us for the July 4th concert at Heritage Park in Farmers Branch. The sandwich received 5 thumbs up. 

James loved them so much that the recipe made his “last meals” request before heading to his semester abroad in January. We invited a few of his friends over for a send-off meal and this time, the chicken breasts got a special pickle juice bath and I cut them in half and served them on slider buns. 3 dozen sandwiches and 7 college boys later, I knew I’d found the winning combination. 

So what’s next? I need a new favorite southern recipe to try out and make my own. Any suggestions?