DIY: MEMORIAL DAY EDITION
Memorial Day is here again, and we at Resplendent Hospitality want to extend our gratitude to the brave men and women who have fought and died for our country. If you are fortunate enough to spend this day of reflection at home with family and friends, we’ve got some delicious DIY recipes that are perfect for your holiday backyard cookout.
Barley Swine: Fried Chicken
Impress your friends with one of the best fried chicken recipes in Austin. For those willing to get their DIY hands dirty, this fried chicken recipe from Barley Swine is definitely worth the extra time!
Recipe courtesy of Barley Swine
1 chicken breast, brined (7% Salt, 3% Sugar for 5 hrs)
1 c buttermilk
chicken spice, as needed (recipe follows)
chicken dredge, as needed (recipe follows)
oil for frying, as needed, at 350 degrees Fahrenheit
smoked mackerel glaze, as needed
seasonal pickles (we use a rotating assortment at the restaurant)
- Lightly pound breast to flatten, so it will cook evenly.
- Marinate chicken breast in buttermilk for 3-8 hours.
- Strain off marinade, and spice all sides of the breast well.
- Toss spiced breast well in dredge, dust off excess.
- Fry in oil for 4 minutes and 30 seconds or until internal temperature reaches 65 degrees Celsius.
- Rest for 2 minutes. Toss in glaze until well covered, serve with pickles.
40 g cayenne pepper
24 g buttermilk powder
30 g garlic powder
20 g onion powder
20 g white pepper
8 g mustard
16 g sugar
4 g cumin
10 g dill seed
5 g smoked dried Hungarian Chilis
5 g Chipotle Chilis
Toast chilies and spices. Grind and combine with powders. Sift through fine mesh sieve.
Smoked Mackerel Glaze
500 g chicken stock
400 g sugar
50 g mackerel bones, cured in salt, smoked, dried (Bryce uses this as a way to use every part of the mackerel, but the bones can be substituted for bonito flakes. The amount will vary.)
50 g sorghum syrup
50 g red wine vinegar
30g Chipotle in Adobo (we use housemade, commercial might be spicier)
fermented Thai Chiles in vinegar, to taste
Bring chicken stock to boil. Pour over mackerel bones, and cover. Let infuse for 1 hour. Strain. Make dry caramel with sugar, add mackerel infused stock and whisk constantly until completely incorporated. Reduce to syrup consistency. Add remaining ingredients and blend. Reserve.
Jack Allen’s Kitchen: German Potato Salad
What’s a backyard BBQ without potato salad? The crew at Jack Allen’s Kitchen are experts at taking a classic and making it, well, classic. For this DIY potato salad, you won’t need a lot of extra ingredients.
Recipe Courtesy of Jack Allen’s Kitchen
2 lbs red potato
2 tbs Kosher salt
0.5 lb thick cut bacon, chopped
3/4 c onion
1/3 c white vinegar
1/4 c sugar
2 T Creole Mustard
1 T salt
2 T chives
- In medium-sized pot, cook potatoes and salt in water to cover 2 inches above potatoes until fork tender. About 15 to 20 minutes. Drain and slice into ¼-inch rounds.
- In large skillet, cook bacon over medium heat until crisp, and then crumble into small pieces on a paper towel–lined plate; reserve for topping.
- Pour off rendered fat, reserving ¼ cup in skillet, and cook onion over medium heat until just beginning to brown. About 4 to 5 minutes.
- Whisk in vinegar, sugar, mustard, and salt, and stir until thick and bubbly.
- Add potatoes, and toss to coat.
- Serve warm, topped with crumbled bacon and garnished with chives
Odd Duck: Summerthyme Cocktail
Looking for the perfect cocktail to pair with your meal? Nothing says summertime like this cocktail…literally. Aptly named the “Summerthyme Cocktail,” this simple concoction of gin, lemon and thyme is an oldie but goodie from our friends at Odd Duck. With few ingredients, this is your dream DIY cocktail!
0.75 thyme simple syrup
1.5 Ransom Old Tom Gin
cucumber dill soda, to top
Mix the ingredients in a shaker and pour over ice. Top it off with a cucumber dill soda and garnish with a knotted cucumber peel.