Chef Art Smith, chefartsmith.net, stops by the show and cooks some of his celebrity patrons' favorite foods in our studio kitchen!
With his hit restaurant Table Fifty-two, www.tablefifty-two.com, Art has become a local Chicago celebrity himself and if you've ever tried his mouth watering fried chicken, it's not hard to see why.
- 1/2 cup plus 1 teaspoon kosher salt
- 4 quarts cold water
- 4 quarts ice
- One 4-pound chicken, cut into 8 pieces
- 1 quart buttermilk
- 1 tablespoon Franks Red Hot hot sauce
- 3 eggs, lightly beaten
- 2 cups White Lilly self-rising flour
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons Old Bay Seasoning
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for frying
In a pot, dissolve 1/2 cup of the salt in the water and ice. Submerge the chicken in the brine; refrigerate overnight.
Drain and rinse the chicken. Rinse out the pot. Add the buttermilk andhot sauce submerge the chicken in the buttermilk and refrigerate for 8 hours or overnight. Remove chicken from the buttermilk. Place the eggs and hot sauce in a mixing bowl and add the chicken allowing it to be lighly coated with the egg mixture. Remove from the egg mixture.
In a shallow bowl, mix the flour, thyme leaves, garlic powder, Old Bay, cayenne, black pepper and the remaining 1 teaspoon of salt. Shake the excess marinade off the chicken, then dredge in the flour. Dip the chicken back into the buttermilk and coat again in the flour.
Meanwhile, in a large cast-iron skillet, heat 1 inch of vegetable oil to 375°. Fry the chicken in batches until golden and cooked through, about 6 minutes per side. Drain on paper towels and serve.
- 1 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter melted
- 1 cup milk
- 1/2 cup sour cream
- 3 large eggs
- Maple syrup or jam, for serving
Heat a waffle iron according to manufacturer's directions. Lightly oil the grids. Meanwhile whisk the flour, sugar, baking powder, and salt in a large bowl to combine and make a well in the center. Whisk the melted butter, milk, sour cream, and eggs in a medium bowl until well combined and pour into the well. Whisk just until smooth; do not over mix. Spoon about 1/4 cup of the batter into the center of each quadrant of the waffle iron and close the iron. Cook until the waffle is golden brown, 3 to 4 minutes. Serve the waffles hot, with the syrup passed on the side. Makes twelve 4-inch waffles.
- 1 pound penne or elbow macaroni
- 4 tablespoons (1/2 stick) unsalted butter
- 1/3 cup all-purpose flour
- 4 cups milk , heated
- 2 cups (8 ounces) shredded extra-sharp cheddar cheese
- 2 cups (8 ounces) finely chopped American cheese
- Salt and freshly ground pepper
- Hot pepper sauce
- 1/4 cup (1 ounce) freshly grated Parmesan cheese
Directions Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.
Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.
Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.
Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.
Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.
Bake until bubbly and golden brown around the edges, about 30 minutes.