There's nothing like a plate of southern style grits piled high with a tasty buttermilk biscuit and there's no better place to get them than the south. Even if you can't make down south for dinner we've got a ton of tips to help you recreate those flavors in your kitchen - wherever you live!Tips for Jewel's Cheddar, Jalapeno, and Bacon Biscuits:
1. When preparing the biscuits, make sure to chill the flour and butter to ensure the biscuits will rise and stay deliciously flaky.
2. Work quickly to keep the dough cold and avoid overworking.
3. Jewel adds a touch of jalapeno to these biscuits. If you prefer a milder heat, remove the seeds and membranes from the jalapenos.
4. The acidity in the buttermilk aids in the leavening of the biscuits.Tips for Michael's Braised Brisket:
5. If you don’t have a smoker, this braised brisket is a great alternative and it’s quicker too!
6. For braising, avoid submerging the meat in liquid. Ideally, the liquid will be ¾ of the way up the meat.
7. Chipotles are smoked jalapenos.
8. Cut a slit in a pepper and add to the braise brisket to infuse the flavor without all the heat.
9. Keep the onions, bacon, and other veggies chunky to retain some texture during the braising process.
10. Michael used beer to deglaze his pan, but you can also use cider, stock, or bourbon.
11. Pickled onions add acidity and crunch to the biscuit brisket sliders.Tip for Yardbird's Cast Iron Seared Yellowtail Snapper:
12. Score the skin of fish to keep it from curling during the cooking process.Tips for Carla's Chicken Fried Chicken and Broccoli Salad:
13. “Chicken fried” is just a breaded cutlet! You can “chicken fry” steak, chicken, pork, etc.
14. The standard breading process of “FEB” – Flour, Egg, Breadcrumbs is amended slightly for a “chicken fry.” “FEF” – Flour, Egg, Flour is the recommended process for a perfect chicken fried dish!
15. Season the flour with poultry seasoning for a quick tasty crust.
16. Once breaded, allow the cutlets to set up for about 30 minutes to ensure that the crust won’t fall off while frying.
17. Lay the cutlet into the hot oil away from you to avoid burns and stains.
18. To keep the chicken crisp, place it on a baking sheet with a rack and in a 200 degree oven until you are ready to serve!
19. Carla's gravy makes for a delicious topping over her chicken. To bring new life to cold and thick gravy, whisk in warmed stock until it’s smooth.
20. Serve this chicken dish alongside a light and crisp salad. Lighten up a classic Southern broccoli salad by replacing the mayonnaise with a tangy vinaigrette.