Watch us make this recipe: Episode Four - Fried Chicken & Hot Sauce
For Fried Chicken:
For Hot Sauce
(Hot sauce recipe courtesy of the Selinda Reserve in Botswana)
Carrie was asked to write a little piece for Lee Woodruff’s blog. She shares 3 family recipes, her first experiences in the kitchen, and stories of growing up surrounded by food made with love:
When I got my first griddle – beautiful black iron with a little moat around the edges – I whipped up just about anything I could get my hands on – producing strange concoctions. I’d sweep the refuse into the little trench and dip my finger in to lap up the crispy bits. Shortly thereafter, I thought it was necessary to throw a dinner party for my dolls. Setting them up at the table, I served a meal of carrots and cold soup (for those interested it’s a very simple recipe: water, salt, and pepper); I had decided it was the perfect meal for us ladies.
When my father makes oatmeal it isn’t just breakfast; it is his way of saying, “here, baby-girl, I love you.” Making a meal is how I attach myself to the people I love.
We’ve got 3 more episodes of Big City Grits waiting to be edited, and other exciting news for the Fall.
Hope everyone has been having a great summer with lots of watermelon!
Watch us make this recipe: Episode Three - Sugar Cookies
(Recipe adapted from AllRecipes.com)
Watch us make this recipe: Episode Two - Cornbread Stuffing
1. Bake Cornbread: Combine 1 and 1/2 cups flour, 2 and 1/2 cups cornmeal, 5 teaspoons baking powder, 6 tablespoons of sugar, 1 and 1/2 teaspoons of salt. Mix 2 cups of buttermilk, 6 tablespoons of melted butter, and 4 eggs into the dry mixture. Gently Combine. Bake at 350 for 30 minutes.
2. Break-up cornbread and and baguette and combine in a mixing bowl.
3. Melt 2 sticks of unsalted butter and saute desired amount onions until translucent.
4. Combine bread and sauteed onions. Mix in 1 gallon of chicken stock, chopped herbs, boiled eggs, and half can of cream of chicken soup.
5. Pour into baking dish. Bake covered at 350 for 45 minutes, uncover for last 15 minutes.
Merry Christmas, Happy Holidays, and my cornbread bless us.
Carrie Crowell’s Coconut Cake
Adapted from recipes by my grandmother Carrie Cash and my sister Hannah Crowell
Watch us make this recipe: Episode One - Coconut Cake
You will also need:
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans
Cream together the butter and sugar until smooth. Add the eggs, one at a time. Add the vanilla.
In a separate bowl, mix together dry ingredients, and then add the mixture, and the milk, to the batter. Add shredded coconut.
Pour the batter into the pans and bake for 45 minutes. Let cool.
Once the cakes are cool, use a fork to make 15-20 holes in both cakes. Pour the condensed milk evenly on both cake, and let it soak into the cake. Repeat with the coconut milk.
Prepare frosting by mixing together cream cheese, butter, confectioner’s sugar, and vanilla. Add coconut at the end, or you can choose not to add it to the frosting and simply pat it on top of the cake once it is frosted.
Recently, I was in Oklahoma City attending a film festival with my friend Phil. I don’t know if you have ever been to downtown Oklahoma City, but there isn’t a lot of hustle and bustle. It is almost all mysterious office buildings, with few stores of any sort. It took us a very long time just to find a regular convenience store where we could buy disposable cameras.
One night, after a particularly late screening, we attended a small party that was mainly intended for festival organizers. Ian, one of our friends that was part of the festival, approached us and asked if we were hungry. We were quite hungry, in fact, and had failed a few hours earlier to find anywhere open within a 10 block radius. Ian said he knew a place.
The next thing we knew, we were sitting in the back of a party bus associated with a local mexican restaurant, drinking strange tequila, and speeding down a deserted street. We were going to Bobo’s, a legendary chicken establishment on the other side of town. Their claim to fame is that they smoke the chicken, then fry it, then cover it in honey.
Bobo’s is a truck that parks in the middle of a specific empty parking lot on Friday and Saturday nights in a relatively sketchy part of town, according to the local residents.
“There was a drive-by shooting here a few months ago,” explained Ian. “Then there was another one a few days later, so I think it’s probably settled. Tit for tat, you know?”
We ordered an obscene amount of fried chicken, and then loaded it all into our party van and took it back to the rest of the festival organizers. We spent the rest of the night bonding with our new friends in Oklahoma City, and eating delicious fried chicken.
Bobo’s in Oklahoma City. Go check it out. Above you can see a photo I took with that disposable camera I bought.