Best Whole Hot Sauced Fried Chickens With Flos Potato Salad And Southern Cooked Greens Recipes

Southern Cooked Greens image

Provided by Emeril Lagasse

Yield 8 servings

Number Of Ingredients 11

1/2 pound chopped bacon
3 cups chopped yellow onions
Salt
Freshly ground pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar
6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Steps:

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

Cooked Greens image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 pound bacon, diced
1 onion, small diced
2 cloves garlic, minced
2 Fresno chiles, seeded, and diced
2 pound greens, cleaned, and stemmed (collard, Swiss chard or rapine)
Kosher salt
3 ounces white wine vinegar
Granulated sugar

Steps:

Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
Check seasoning and serve.

Flo's Chicken and Dressing image

Provided by Emeril Lagasse

Categories main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 21

1 whole chicken (about 5 pounds) rinsed, innards removed and patted dry
2 medium onions, quartered
4 medium carrots, peeled and chopped
4 stalks celery, chopped
4 cloves garlic
Salt
Freshly ground black pepper
2 bay leaves
3 sprigs fresh thyme
Water, to cover
2 tablespoons butter
2 cups chopped onions
1 cup chopped celery
Salt
Freshly ground black pepper
2 teaspoons chopped garlic
2 cups cornbread cubes
2 cups white bread cubes
2 tablespoons ground sage
1/4 cup finely chopped fresh parsley leaves, plus extra for garnish
1 large egg

Steps:

Preheat the oven to 375 degrees F.
For the stock: In a large stock pot, combine the chicken, onions, carrots, celery, garlic, salt, pepper, bay leaves, thyme and water. Season heavily with salt. Place the pot over medium heat and bring to a boil. Reduce heat to medium low and simmer for about 2 hours, or until the chicken is tender. Remove the pan from the heat and cool the chicken completely in the cooking liquid. Remove the chicken and strain the liquid, set aside. Remove the skin, fat and bones from the chicken. Medium dice the chicken meat and set aside.
For the dressing: In a saute pan, over medium heat, melt the butter. Add the onions and celery. Season with salt and pepper. Saute for 3 to 4 minutes, or until wilted. Add the garlic and continue to saute for 1 minute. Remove from heat and pour into a large mixing bowl. Add the bread cubes, sage, parsley, and egg. Mix well. Season with salt and pepper. Add the diced chicken meat. Stir in enough of the stock, so the mixture is very wet, about 3 to 4 cups. Allow the dressing to sit for 30 minutes. **Add more of the stock if needed. The mixture should still be very wet after it has set. Butter a deep casserole baking dish and pour in the mixture. Bake for about 1 hour, or until bubbly and golden brown. Spoon onto serving plates and garnish with parsley.