Bacon Jam Cinnamon Rolls with Bourbon Infused Maple Glaze

Bacon Jam Cinnamon Rolls with Bourbon Infused Maple Glaze

Yeah, I know... Bacon Jam Cinnamon Rolls. They're too much, right? I get it. For all you purists out there that think this idea is just completely ludicrous. Bacon in cinnamon rolls is weird. But if you are like me and love your bacon sweet, then this is for you. As a kid, I always anticipated breakfast, not because of pancakes or waffles, but for the bacon that just scooted over the edge and got a little hint of excess dripping maple syrup. It was the best part. When I grew older, I started nixing all of the breakfast and brunch sweets for a side of bacon with some syrup for dippin'. Yep, that's the best part and it always will be. Amen. Well, I had seen ideas of layering bacon slices into cinnamon rolls before, so when I made a large batch of bacon jam,  I knew what I had to do... put it in the rolls, y'all! Yes. Wonderful. I thought at first I was just going to spread the bacon jam over the homemade yeast dough, but I decided instead that it would be better suited to beat it into soft butter along with cinnamon and sugar. This bacon jam compound butter was brilliantly perfect because it ensured that the "jamminess" was evenly spread throughout each pastry. And hey, why stop there? Whip this bacon jam compound butter up for shmearing on pancakes or waffles... or better yet, some bacon fat cornbread. Can I get a whoop whoop for that? Whoop whoop. Cheesiness aside, these rolls were dreamy, especially when they are smothered in a Bourbon Infused Maple Glaze. It's official, bourbon-maple-and-bacon is my favorite combination in the whole-damn-world. Let's just get it straight, mmk pumpkin?! But, I will throw this out that you'll probably love this or hate it. And that's okay because we loved 'em and I'm sure you will too. I only made a few changes to my original recipe by omitting the garlic, red pepper flakes, and rosemary from this batch because I thought it would be too weird having those flavors in a cinnamon roll. Feel free to do the same as well!! Enjoy :)

They are soooo big...

And fluffy...

And covered in liquid gold (aka glaze)...

For the Cinnamon Rolls:

2C Whole Milk

½C Vegetable Oil

½C Sugar

1 Vanilla Bean, Split & Scraped for Beans (optional)

1 Package of Active Dry Yeast (0.25oz Packets)

4C AP Flour + ½C AP Flour

½t Baking Powder, Heaping

½t Baking Soda, Scant

½T Salt, Heaping

For the Bacon Jam Compound Butter:

2 Sticks of Unsalted Butter, Softened (like super soft)

1C Sugar

Generous Spoonfuls of Cinnamon (I think we did about 2T, but just taste as you go)

Prepared Homemade Bacon Jam, Room Temperature

For the Homemade Bacon Jam:

1lb Thick-Cut Applewood Smoked Bacon, Cut into 1inch Cubes

1 Medium Vidalia Onion, Sliced

¼C Dark Brown Sugar, Packed

¼C Freshly Brewed Strong Coffee

2T Coca Cola

¼C Balsamic Vinegar

¼C Maple Syrup

2T Bourbon

For the Bourbon Infused Maple Syrup:

1C Pure Maple Syrup (good quality & high grade)

½C Bourbon

For the Frosting:

1lb Confectioners’ Sugar, Sifted

½t Salt

½t Vanilla

6T Unsalted Butter, Melted (or you can use bacon fat)

¾C Homemade Bourbon Infused Maple Syrup

3T Milk, For Thinning (if the mixture seems too thick)

Crispy Bacon Lardons, For Garnishing

Directions:

1. Mix the milk, oil, sugar, vanilla bean, and vanilla pod in a pot. Heat the mixture until just before the boiling point. Turn off the heat and leave to cool for 45 minutes to an hour. When the mixture is warm (but not hot), remove the vanilla bean pod and sprinkle in the yeast. Let it sit for a minute or two, and then add in the 4C of AP Flour. Stir the mixture and cover, and then let it rise for at least an hour.

2. After rising for an hour, add in ½C AP Flour, the baking powder, baking soda, and salt. Stir the mixture together. Refrigerate the dough overnight to help it become firm and better for presentation.

3. For the Homemade Bacon Jam: Bring a deep sauté pan or large pot to medium-high heat. Cook the bacon pieces until the fat begins to render and the edges start to brown, but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the meat and rendered fat into the sieve. Let it sit in the sieve while you caramelize the onions. Add the slices onions to the pot, then add in 1T of the rendered fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, about 10-15 minutes. Add the brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of the reduction can take as long as 1 hour. If the jam becomes too dry, add 1-2T of water. Remove the bacon jam from the heat; add in the bourbon, and let cool for 20-30 minutes. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency (we like our jam chunky). Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator.

4. For the Bacon Jam Compound Butter: Beat together all of the ingredients until incorporated and fluffy. Add more cinnamon, sugar, or seasonings to your liking. Make sure that this mixture is extremely soft, so that it will be easier to smear onto the tender dough.

5. The next day, sprinkle a rolling surface generously with flour. Take half the dough and form a rough rectangle, and then roll the dough thin, maintaining a general rectangular shape. Smear on the Bacon Jam Compound Butter and a little extra sprinkling of cinnamon.

6. Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1T of melted butter into a baking dish. Then, begin cutting the rolls into approximately 1inch thick rounds and lay them into the prepared buttered pans (I made our cinnamon rolls quite large and if you do the same make sure to bump up the cooking time). 

7. Preheat the oven to 375 degrees. 

8. Bake the cinnamon rolls for 15-20 minutes or until light golden brown (longer for larger rolls).

9. To Make the Frosting: Mix together all of the ingredients and stir well until smooth. Generously drizzle over the warm rolls.

10. Serve immediately and enjoy while they are still warm (and maybe with a side of bacon for good measure). 

Chorizo Jam & Charred Corn Empanadas with Cilantro Crèma

Chorizo Jam & Charred Corn Empanadas with Cilantro Crèma 

Bacon Jam is just so good. Lemme tell you. So why limit it to just bacon? No no no, that's no good at all. We gotta make more meaty jams. This includes Chorizo Jam, and eventually, Pancetta Jam. But today, we're gonna talk about chorizo. Oh, I do love chorizo so. It's super spicy sausage... what's not to love? Especially when it's shoved into Empanadas. I have never been particularly attached to empanadas. But, maybe it's because I had never had one that was yummy. And these my friend are yummy. I recently saw someone put chorizo and corn into an empanada, and it was an instant success, so I thought I would try my luck with it... but with Chorizo Jam of course. Well, it was perfectly sweet & spicy. I really liked the cornmeal pastry dough too. I thought they need some sort of sauce though, so I made a Cilantro Crèma, which you can chose to leave as is or make it creamy like I did. My Mountain Man preferred the herby sauce while I chose the other. Typical, right? Either way, these empanadas are sure not to disappoint and I know I'll be making them again. I think they would be perfect for a party, don't you think?? Well, enjoy :)

Look at that big plate of yummy empanadas :)

First, you gotta stuff some Chorizo Jam in the center...

Then, some corn and some cheese too (forgot the cheese picture though) 

Here are the two dipping sauces...

My Mountain Man's Batch of Empanadas

And mine...

For the Cornmeal Crust:

1 1/3C AP Flour

1/3C Yellow Cornmeal

1T Sugar

½t Sea Salt

1 Stick Unsalted Butter, Cut into Cubes & Chilled

¼C Ice Water (plus a little extra if the dough is too dry)

For the Chorizo Jam:

1lb Ground Chorizo

1 Large Red Onion, Sliced

3 Garlic Cloves, Minced

1t Dried Rosemary

½t-1t Red Pepper Flakes (depending on how spicy you like it)

¼C Dark Brown Sugar, Packed

¼C Freshly Brewed Strong Coffee

2T Coca Cola

¼C Balsamic Vinegar

¼C Maple Syrup

2T Bourbon

Salt & Pepper, To Taste

For the Cilantro Crèma:

1 Bunch of Cilantro

3T Pine Nuts

3T Garlic, Chopped

1T Lime Juice

1t Lime Zest, Grated

½ Jalapeno, Diced

¼C Parmesan, Grated

¼C Olive Oil

Mexican Crema or Sour Cream, For Mixing

For the Chorizo Jam-Charred Corn Empanadas:

Prepared Cornmeal Crust, Chilled

Prepared Chorizo Jam, Room Temperature

Charred Corn, Room Temperature

Pepperjack Cheese, Shredded (you will need about 1T of cheese per empanada)

Cilantro Crèma, For Dipping

1 Egg Yolk + ½t Cold Water (for an egg wash)

Directions:

1. For the Cornmeal Crust: In a medium bowl, whisk together the flour, cornmeal, sugar, and salt. Using a pastry cutter cut in the butter until the mixture resembles coarse oatmeal. Add ¼C ice water, stirring lightly with a fork until the flour is moistened, and then gently knead the dough 4-6 times in the bowl, until it comes together. You may have to add up to an additional 2T of ice water if the dough seems dry. Shape the dough into a disc and wrap it in plastic wrap and refrigerate for at least 1 hour.

2. For the Chorizo Jam: Bring a deep sauté pan or large pot to medium-high heat. Cook the ground chorizo while making sure to break the meat up into small pieces (I used two forks to break them apart). Do not overcook the sausage, just make sure that the sausage is cooked through and slightly browned. Drain the rendered chorizo fat by setting a fine-mesh sieve over a bowl and spooning the meat and rendered fat into the sieve. Let it sit in the sieve while you caramelize the onions. Add the slices onions to the pot, then add in 1T of the rendered fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, about 10-15 minutes. Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring a light boil. Add the drained chorizo and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of the reduction can take as long as 1 hour. If the jam becomes too dry, add 1-2T of water. Remove the chorizo jam from the heat; add in the bourbon, and let cool for 20-30 minutes. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency (we like our jam chunky). Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator. Set the Chorizo Jam to the side while you begin to assemble.

3. To Make the Cilantro Crèma: Combine all of the ingredients in a food processor, except for the olive oil and sour cream. Blend until it is a coarse mixture. Next, slowly drizzle in the olive oil until it becomes smooth and creamy. To make the Cilantro Crèma, I mix two spoonfuls of Crèma with one spoonful of cilantro pesto until well incorporated. Serve on the side for dipping.

4. For the Chorizo Jam-Charred Corn Empanadas: Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper. Remove the cornmeal crust from the refrigerator and let it sit on the counter for 15 minutes. Lightly flour your work surface. Using a rolling pin to roll the dough out 1/8inch thick. Using a 4inch biscuit or cookie cutter, cut the dough into circles. We made roughly a dozen. Place 1T of Chorizo Jam, 1T of Charred Corn, and 1T Shredded Pepperjack Cheese in the center of each round (you will have leftover Chorizo Jam, which you can use to make more empanadas or use it for another recipe. If you do want to make more empanadas, just double the cornmeal crust recipe). Fold each dough round in half over the filling, making sure you don’t tear the dough or push the filling to the edges, and using your fingers, press the edges together, and then crimp them with a fork to seal them.

5. Place the empanadas onto the prepared baking sheet and bake for 10 minutes. Remove the empanadas from the oven and brush them with the egg wash, and then bake another 10 minutes or until they are golden brown (I also like the broil them at the very end just for a little more color).

6. Serve the empanadas warm with the Cilantro Crèma for dipping.

Bacon Jam BLT's with Slow Roasted Tomatoes, Fried Homemade Roasted Garlic-Parmesan Bread, & Basil Mayo

Bacon Jam BLT's with Slow Roasted Tomatoes, Fried Homemade Roasted Garlic-Parmesan Bread,
& Basil Mayo

I know that I already claimed that these BLT's were the best we had ever made. I was oh-so-wrong. Why? Because it didn't have Bacon Jam on them. Silly, silly blogger. I mean, who was I kidding? I honestly can't think of a better combination. Bacon Jam + Slow Roasted Tomatoes... they are just so amazing on their own, but when brought together, they become like a celebrity power couple. Brangelina has nothin' on these two, trust me. And with the addition of homemade bread that is fried in rendered bacon fat, some fresh basil mayo, and crisp lettuce, it is just over the top. I could eat this sandwich every week for the rest of my life, it's that good. So go on with ya bad self and make one, you won't regret it!! Enjoy :)

So good, we made two :)

For the Slow Roasted Tomatoes:

Barely Ripe Roma Tomatoes, Sliced ¼inch Thick

Olive Oil

Fresh Rosemary Sprigs

Salt & Pepper, To Taste

For the Basil Mayo:

½C Mayo

¼C Fresh Basil, Chopped

1 Small Clove of Garlic, Minced

1t Lemon Zest

Pinch of Sugar

Salt & Pepper, To Taste

For the BLT’s:

Prepared Slow Roasted Tomatoes

Prepared Basil Mayo

Bibb Lettuce Leaves

Homemade Bacon Jam
Thick-Cut Peppered Bacon, Cooked until Crispy

Roasted Garlic-Parmesan Bread, Cut into Slices & Fried in Bacon Fat until Golden Brown

Directions:

1. For the Slow Roasted Tomatoes: Preheat the oven to 225 degrees and lay the slices of tomato onto a baking sheet lined with parchment paper with the fresh rosemary. Drizzle with olive oil and sprinkle lightly with salt & pepper. Bake for 4 hours until shriveled around the edge, but still maintaining their juice. If you have leftover tomatoes, simply cover the leftovers with olive oil and place into the refrigerator.

2. For the Basil Mayo: Mix together all of the ingredients until combined. Set it aside until ready to use.

3. For the BLT’s: Fry the slices of bread in the leftover fat over medium heat until the bread slices are golden brown and crunchy, about 2-3 minutes per side. Assemble the sandwiches by spreading the basil mayo on each slice of bread, and then layer on the slow roasted tomatoes, homemade bacon jam, peppered bacon, and Bibb lettuce. Enjoy!

Homemade Roasted Garlic-Parmesan Bread

Homemade Roasted Garlic-Parmesan Bread

I know this doesn't have any Bacon Jam in it... and I know that I promised all Bacon Jam recipes this week, so just wait a hot second. This is the bread that is key to any good sandwich. It's the only bread that I will make a sandwich with... that says a lot. It's the perfect chewy vessel for any panini I make. I personally love to fry it in rendered bacon fat or olive oil. But, it was also be great with a big bowl of soup or just simply with some Bacon Jam (duh). I decided to finally post this so that y'all could make some killer sandwiches of your own. Maybe even the Bacon Jam BLT's that I'm going to post in a few short minutes... I think yes!! Enjoy :)

The Perfect Sandwich Bread

For the Homemade Roasted Garlic-Parmesan Bread:

3C Bread Flour

1 ¾t Salt

½t Yeast

1C Freshly Grated Parmesan

Roasted Garlic Cloves (the more garlic cloves, the stronger the flavor)

1 ½C Water

Directions:

1. In a large bowl, whisk together the flour, salt, yeast, Parmesan, and garlic cloves. Add in the water and stir until you have shaggy dough.

2. Cover with plastic wrap and let it sit for 12-18 hours.

3. Once the dough has rested, heat the oven to 450 degrees. After the oven has heated, put a covered pot in and heat for 30 minutes. Remove the pot from the oven and carefully pick up the ball of dough and drop it into the hot pot. Put the lid on the pot and return it to the oven to bake for 30 minutes. After the 30 minutes, take off the lid and bake for another 15 minutes until the bread is golden brown.

4. Carefully remove the bread from the pot and let it cool completely before slicing.

source: crusty bread.

An Ode to Bacon + Bacon Jam...

Oh bacon, how do I love thee... let me count the ways. 

Okay, I'm not going to write a poem, but if I did, it would most certainly be about bacon

Bacon is my go-to ingredient

And if you follow my blog, you would've definitely noticed that pattern

Some of my favorite bacon recipes...

1. Retro Chocolate-Bacon-Peanut Butter Pie

2. "Porker Jack" 

3. Bacon-Peanut Brittle with a Kick

4. Bacon Crusted Burgers

5. Revamped: Homemade Bacon-Bourbon-Maple Glazed Doughnuts

6. Candied Bacon-Wrapped Smoked Sausages

7. Candied Bacon Caramel Ice Cream

8. Bacon Caramel Chocolate Chunk Cookies

9. Slow Roasted BLT Sandwiches

and...

10. My Soon-To-Be-Posted "Bacon Jam" 

Yes, you read that right. 

Bacon Jam. 

Jam made from bacon. 

Bacon that has been all jammed-up. 

Bacon bacon bacon.

Ya hear?

This Bacon Jam is the bomb. It would definitely not win homecoming queen, but it is without-a-doubt "most likely to succeed". Why you ask? Because it's deeply sweet, smoky, sticky, and utterly delicious. I mean, it's thick-cut smoked bacon that is reduced with caramelized onions, maple syrup, balsamic vinegar, brown sugar, coffee, coca-cola, and finally, some bourbon. Oh man. After it's cooked low n' slow for an hour, you have the most amazing jam on yo'handz. You might want to invest in a muzzle, just so you won't eat the entire helpin' with a spoon (seriously). This is where my ode to bacon comes into play... I'm going to feature only bacon jam-inspired recipes this week. Yup, that's right. Wanna know what recipes to check back later for? Here they are, folks...

-Bacon Jam Cinnamon Rolls with a Bourbon-Maple Glaze

-Bacon Jam BLT's with Slow Roasted Tomatoes (with my favorite homemade bread)

-Bacon Jam + Pimento Cheese on Toasted Cornbread Crostini

And something just slightly different... 

-Chorizo Jam + Charred Corn Stuffed Empanadas (with a homemade cornmeal pastry crust)

Yes, I even made a Chorizo Jam (I plan on making Pancetta Jam too). That's just how much this Bacon Jam inspired me. Don't they all sound outta-this-world y'all? I know. And don't think these will be the only recipes because my mind is just a'racin' with so many more ideas. Think bacon jam pizza, bacon jam grits, bacon jam cookies, bacon jam this... bacon jam that. If y'all have any other suggestions for me, please leave me a comment! And I urge you not to judge this book by its' cover because it might not look all that great, but it is. It really is!! Enjoy :)

Homemade Bacon Jam 

For the Bacon Jam:

1lb Thick-Cut Applewood Smoked Bacon, Cut into 1inch Cubes

1 Medium Vidalia Onion, Sliced

3 Garlic Cloves, Minced

1t Dried Rosemary

½t-1t Red Pepper Flakes (depending on how spicy you like it, we used 1t)

¼C Dark Brown Sugar, Packed

¼C Freshly Brewed Strong Coffee

2T Coca Cola

¼C Balsamic Vinegar

¼C Maple Syrup

2T Bourbon

Salt & Pepper, To Taste

Directions:

1. Bring a deep sauté pan or large pot to medium-high heat. Cook the bacon pieces until the fat begins to render and the edges start to brown, but the bacon is still soft. Drain the rendered bacon fat by setting a fine-mesh sieve over a bowl and spooning the meat and rendered fat into the sieve. Let it sit in the sieve while you caramelize the onions.

2. Add the slices onions to the pot, then add in 1T of the rendered fat and cook over medium heat, stirring frequently, until the onions are translucent and starting to brown, about 10-15 minutes. 

3. Add the garlic, rosemary, red pepper flakes, brown sugar, coffee, Coke, balsamic vinegar, and maple syrup, stir, and bring a light boil. Add the drained bacon and bring back to a light boil, then turn the heat down to medium-low. You want to keep a low, steady simmer to reduce the liquid and thicken it without burning the jam. The process of the reduction can take as long as 1 hour.

4. If the jam becomes too dry, add 1-2T of water. Remove the bacon jam from the heat; add in the bourbon, and let cool for 20-30 minutes. 

5. Depending on your preference, you can use it as is or process the jam in a food processor to a less chunky consistency (we like our jam chunky). Once it has cooled, you can put the jam in an airtight container and store it for up to 1 week in the refrigerator. 

source: savannah's back in the day bakery.

Southern Corn Pudding

Southern Corn Pudding

What is better than fresh corn during the Summer? I would definitely put it up there with heirloom tomatoes and Georgia peaches as my favorite produce to enjoy during these hot summer days. I especially love Silver Queen Corn because it's just perfectly sweet and crunchy. There a bunch of recipes that I have to make with it. Some are super simple like a light sauté or grilling corn on the cob outside on a grill. But as a Southerner, I gravitate towards creamed corn, cheesy corn casserole, and my personal favorite, corn pudding. Corn pudding is a savory, egg-custard based dish with fresh corn kernels folded in, and then it is baked until golden brown and set in the center. Although it is called pudding, it is not super sweet like the stuff you make for dessert. I do know some people who don't like this type of corn pudding because of the eggy texture. But, I guarantee that all you other Southerners out there will (and you probably have an awesome recipe to share with me). As I mentioned last week, our little herb garden is just overflowing with basil, so I decided to top our corn pudding with a drizzle of homemade pesto (and a little freshly grated parmesan cheese) . It was the perfect accompaniment. I mean fresh basil + sweet corn? Nothin' better y'all!! Enjoy :)

Southern Corn Pudding with a Drizzle of Homemade Pesto & Grated Parmesan

For the Southern Corn Pudding:

2T Unsalted Butter

2C Fresh Corn Kernels

4 Green Onions, Thinly Sliced

3 Large Eggs

1T Honey

1T AP Flour

1C Whole Milk

1 Pinch of Cayenne & Paprika

1/3C + 2T Sharp Cheddar Cheese, Shredded (I also used a little bit of grated Parmesan)

Homemade Pesto, For Garnishing

Salt & Pepper, To Taste

Directions:

1. Preheat the oven to 350 degrees and spray a small pan with Pam and set aside (I used small, round ramekins for individual servings).
2. Using a large skillet, melt the butter over medium-high heat. Add the corn and scallions and sauté for 3 minutes. Remove the skillet from the heat.
3. In a large bowl, beat the eggs slightly. Add the honey, flour, milk, cayenne, and paprika. Whisk to combine.
4. Add the corn-scallion mixture to the bowl, as well as the 1/3C of cheddar cheese. Mix thoroughly. Pour the pudding into the prepared baking dish and top with the 2T of shredded cheddar cheese and grated Parmesan.
5. Bake in the preheated oven for 40-45 minutes. Allow the pudding to rest for 15 minutes before serving. Garnish with a drizzle of homemade pesto. 

Country Fried Chicken with Caramelized Vidalia Onion Gravy

Country Fried Chicken with Caramelized Vidalia Onion Gravy,
Southern Corn Pudding, Sauteed Haricot Vert, & Mashed Potatoes

Just last year, we made this chicken fried steak with bacon-chive gravy and it turned out to be one of our favorite meals. I knew that at some point, I wanted to make a similar recipe, but this time, we'd have some chicken fried chicken or what I like to call, country fried chicken. I used pretty much the same breading and frying technique, just updated a little with a different style gravy. If you live in the South, then you know that Vidalia Onions are a kitchen staple. It's practically the only onion I cook and I buy them by the dozen. They have a mild onion flavor and a tad bit sweeter than all of the others. I urge all of y'all to find them at your local grocery store if you've never had them. So, when it came to this gravy, I decided to caramelize them, and then used them as the base. Well, it turned out great. The gravy had a beautiful depth of flavor and it was just mildly sweet, yet still very creamy. What a yummy comfort food classic, y'all. I served out country fried chicken with some sauteed haricot vert, mashed potatoes, & southern corn pudding. I'll post the recipe for the corn in a couple days!! Enjoy :)

Gravy + Fried Chicken + Mashed Potatoes... A Winning Combination 

Corn Pudding, Haricot Vert, & Mashed Potatoes

For the Chicken Fried Steak:

1C Buttermilk

Hot Sauce

4 Pieces of Chicken Cutlets, Pounded Thinly

1 ½C AP Flour

½C Cornstarch

Cajun Seasoning, Paprika, Onion Powder, Garlic Powder, Chili Powder, & Cayenne

3 Large Eggs

½C Buttermilk

2T Hot Sauce

Salt & Pepper, To Taste

For the Caramelized Vidalia Onion Gravy:

2T Unsalted Butter

2T Vegetable Oil

2 Medium Vidalia Onions, Thinly Sliced

3T Flour

2-3C Milk

¼t Paprika

Salt & Pepper, To Taste

Fresh Chives, Minced

Directions:

1. In a plastic bag, combine the 1C buttermilk and hot sauce. Add in the chicken cutlets and marinate the chicken for at least 4 hours, but preferably overnight.

2. To Make the Chicken Fried Chicken: Place the flour and cornstarch in a large bowl and season with salt and pepper to taste (and any other additional spices that you like, we like our chicken spicy). Mix the eggs in another large bowl with the ½C buttermilk and a couple dashes of hot sauce. Take a piece of marinated chicken and coat it into the seasoned flour. Next, dip the coated chicken into the egg mixture, and then dip back into the flour again. Heat a large skillet on medium heat and fill up with oil halfway up. Take the coated chicken and place it into the skillet and cook for 4-5 minutes and turn over and cook another 4-5 minutes. Drain on a paper towel lined plate and repeat with the other pieces of meat. Keep the cooked chicken in the oven while the others are frying.

3. For the Caramelized Vidalia Onion Gravy: In a deep sauté pan, heat the butter and vegetable oil over medium-high heat. Add in the sliced onions and a generous sprinkling of salt, and cook down until they are completely caramelized. Once the onions have caramelized, gently whisk in the flour in a skillet, cook on medium heat for a couple of minutes until a light roux is formed (make sure to keep whisking at first to break up any lumps of flour). Add the milk slowly to the skillet and mix the roux. Turn the heat down to low and continue stirring with a wooden spoon, until the mixture is thickened, 2-3 minutes. Add in salt and a lot of pepper to taste (we like a lot of fresh cracked pepper in our gravy). If the gravy is too thick for your taste, you can thin it by adding more milk, a tablespoon at a time until you've reached your preferred thickness. Pour the gravy over the country fried chicken pieces and serve along side with some mashed potatoes, corn pudding, and green beans. Garnish with chives. Enjoy immediately.