Tag Archives: Appetizer

Buttermilk Chicken Biscuits

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It was FREEZING yesterday.

For those of you living outside of the U.S./not obsessed with American politics, yesterday was kind of a big day. First of all, it was Martin Luther King Jr. Day, which is always a wonderful reminder of how far our country has come and the incredible efforts of people like Dr. King to get us where we are today. On top of that, it was the Inauguration–a.k.a. the one day every four years that D.C. shuts down and really celebrates. There are serious benefits to living in this city.

First of all, the Obamas are awesome. Second of all, Michelle's bangs looked fantastic.

First of all, the Obamas are awesome. Second of all, Michelle’s bangs looked fantastic.

Also, I love Joe. And Jill's boots blew my mind. Total props to her for wearing and walking in those.

Also, I love Joe. And Jill’s boots blew my mind. Total props to her for wearing and walking in those.

I was lucky enough to get tickets to the Inaugural Parade from a good friend of mine, so my friends Travis, Christina, Andrew, and I made the quick walk to the White House from the law school around 7.30am in the hopes of getting good seats. Which we did. We also proceeded to freeze for the next 8 hours until the parade finally got underway. What we discovered was that (a) the presence of direct sunlight can instantly improve one’s body temperature, (b) we all need to invest in thicker socks, and (c) the chicken and waffles truck may be the greatest invention known to man. That truck was actually a lifesaver, and it just goes to show how fried chicken can really hit the spot sometimes.

We were super cold. This, however, was before I lost sensation in my toes.

A rare moment of sunshine! This, however, was before Travis and I lost sensation in our toes and wandered off to find the waffle truck.

This past weekend, I made a mini appetizer involving fried chicken for a dinner that I attended. It was a “mini foods” themed potluck, with everyone contributing their favorite bite size foods. There were taquitos, taco-filled pastries, pigs in a blanket, bacon-wrapped poppers, toasty sandwiches, lil smokies, and my little biscuits. While these may seem highly involved, they were actually very easy to make. The marinade is simple and keeps the chicken incredibly tender. Using buttermilk as your base, add your preferred herb (I like thyme) and some spices (in my case, cayenne and garlic). I bet this would taste delicious with a cajun-inspired blend or even with some Mexican seasoning thrown in!

Happy eating!

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Cheesy Garlic Bread

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All right folks, I’m going to let you in on a secret. This is probably the one recipe that I make which always gets compliments, and I’ve long suspected that it’s the primary reason I get invited back to dinner parties. I have never made this bread and not witnessed it be entirely devoured before the meal is halfway over. Seriously, it is that good.

As you’ve probably noticed, I have a thing for Italian food. Having studied in Florence, my appreciation for Italian cuisine grew exponentially, and I love the use of fresh, seasonal ingredients and simple take on food. Italians don’t make garlic bread like Americans do. For them, it’s a simple piece of toast, rubbed with a piece of raw garlic that accompanies soups. It’s fresh. It’s healthy. And it really showcases the garlic.

But, sometimes. . .well, sometimes you need some good ol’ cheesy “American-style” garlic bread. And that is where this recipe comes in. It’s from America’s Test Kitchen. I haven’t a clue if the recipe is still available online somewhere, but I have made this so many times that I no longer look it up–and I’m fairly certain the measurements are quite different at this point. It’s cheesy. It’s buttery. It’s so bad for you that it’s good. It’s basically the polar opposite of actual Italian garlic bread.

But you know what? Sometimes. . . sometimes I’m ok with that.

I hope this scores you many dinner party invites and provides you endless happiness as you lament the fact that Ben Affleck didn’t receive an Oscar nod for directing Argo (I’m bitter). Happy eating.

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