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Cooking With Rania: 4th Of July Celebration (7/1)

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Happy 4th of July! This week, Rania Harris is planning ahead for those patriotic parties with two recipes that can be made ahead of time to keep you out of the kitchen on the big day.

4th of July Potato Salad

Ingredients:
2 pounds small Yukon gold potatoes
2 large eggs – hard cooked
Kosher salt
½ bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
¼ cup Dijon mustard
1/3 cup finely chopped dill pickles with 1/4 cup juice
½ cup chopped red onion
4 tablespoons chopped fresh flat-leaf parsley
½ bunch dill, chopped
½ lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Directions:
Put the potatoes into a big saucepan of cold salted water. Bring to a simmer. Cook the potatoes until a paring knife poked into them goes in without resistance, about 15 minutes. Drain the potatoes in a colander and let them cool.

Stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the hard cooked eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Serves: 4 to 6 servings

Fried Chicken for 4th of July

Ingredients:
½ cup whole milk
1 cup sour cream
4 tablespoons Dijon Mustard
2 teaspoons kosher salt (plus additional to taste)
1 teaspoon freshly ground black pepper (plus additional to taste)
1 whole chicken, about 3 ½ to 4 pounds, cut into 8 to 10 pieces

Breading:
2 ½ cups all-purpose flour
1 tablespoon salt
2 teaspoons paprika
½ teaspoon freshly ground black pepper
3 cups Crisco Shortening

Directions:
In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 4 hours or overnight.
In a large white paper bag, combine the ingredients for the breading mixture. Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes.

In a large cast iron (or electric skillet), melt the shortening over low heat. Heat until shortening reaches 350 degrees. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes.

When the chicken is cooked through, remove it and transfer it to a rack. Immediately season it (while it is still hot) with salt. Serve immediately or keep in a warm oven until ready to serve.

Serves: 4 servings

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