Dessert Delight

Dessert Delight

Taco Bites

These tasty morsels are always the first to go. I have to be careful not to make too many because everyone fills up on them.



1 Jar or homemade salsa
2 to 2 1/2 cups Guacamole
1 tablespoon canola oil
1/2 pound ground chuck
2 tablespoons taco seasonings
1/4 cup water
1 package mini-filo-shells (you can find them in the frozen food section)
1/2 cup sharp cheddar cheese, shredded small (I like to use the white cheddar, but yell is fine or mix)

Leaves from 2 to 3 cilantro sprigs for garnish (optional)

Heat a heavy skillet on medium high heat. Add the oil and swirl it around the pan. Add the ground chuck, breaking the meat into really fine bits with a metal spatula. Brown until the beef starts to form a crust and most of the juices have evaporated.

Sprinkle 2 tablespoons of the taco seasoning over the beef. Add water and cook until all the water has evaporated and the meat starts to sizzle. Keep breaking up the beef into the smallest pieces possible using the metal spatula.

Place a bowl underneath a mesh strainer and pour the beef into the strainer to strain out the excess oil. Discard the oil.

Heat the filo cups according to the package directions. Cool.

Place 1 teaspoon of the beef on the bottom of the filo cups. Spread a teaspoon of the guacamole over the beef as you would icing on a cake. Add 1 teaspoon of the shredded cheese, and top with a touch of salsa. Add one small cilantro leaf on the top for garnish.


Southern Buttermilk Fried Chicken



A platter of this crispy, tender, golden brown chicken would be a hit at almost any potluck or picnic. Immersing the chicken pieces in the buttermilk brine for several hours gives the chicken loads of flavor and helps keep the meat moist as it fries.

4 cups Buttermilk
Fine sea salt and fresh ground black pepper
2 teaspoons oregano
2 teaspoons thyme
2 teaspoons rosemary
2 teaspoons sage
1 teaspoon garlic
1/2 teaspoon cayenne pepper
Whole chicken (cut up about 3 1/3 pounds)
Canola oil for deep frying
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/3 cup salt


To make the buttermilk brine, in a large bowl, whisk together the buttermilk and 1/3 cup salt. In a mortar, crush together the oregano, thyme, rosemary and sage with a pestle (or pulse in a spice grinder) until finely ground. Whisk the ground herbs, garlic, and cayenne pepper into the buttermilk mixture. Cute the chicken into 2 thighs, 2 drumsticks, 2 wings, and 2 breast halves, reserving the back and giblets for another use. Cut each breast half crosswise to make 4 breast portions, for a total of 10 chicken pieces. Add the butter milk brine, making sure that the chicken is submerged. (If it isn't, transfer everything to a smaller bowl) or plastic zip lock bag. Cover and refrigerate for a least 4 to 6 hours.

Pour oil to a depth of at least 3 inches into a large, heavy saucepan and heat over high heat to 350 degrees on a deep frying thermometer. Set a large wire rack on a rimmed baking sheet and place near the stove. Have ready a second rimmed baking sheet.  While the oil is heating, in a large bowl, whisk together the flour, baking powder and 1/2 teaspoon black pepper. Remove half of the chicken from the buttermilk brine, letting the excess brine drip back into the bowl. Add the chicken to the flour mixture and toss to coat evenly, then transfer to the second baking sheet.

When the oil is ready, in batches to avoid crowding, carefully slip the chicken pieces into the hot oil. The temperature will drop, but adjust the heat to keep the oil bubbling steadily at about 325 degrees. Deep fry the chicken pieces, turning them occasionally with tongs, until they are golden brown and show no sign of pink when pierced at the thickest part, about 12 minutes. Using a wire skimmer, transfer the chicken to the rack to drain. Repeat with the remaining chicken. Serve warm.

To make gravy:

After frying the chicken, in a saucepan, heat 2 tablespoons of the cooking oil over medium heat. Whisk in 2 tablespoons flour, simmer for 1 minute, then whisk in 2 cups heated half and half or mild. Bring to a oil, then simmer until thickened about 5 minutes. Season with salt and pepper. Serve over rice and your chicken.