Buttermilk Chicken

This is from Smitten Kitchen - so not my words - just copied and pasted.
Easy, yummy, and good way to have leftovers for other dishes.
pictures of the chicken + recipe

Buttermilk Roast Chicken

This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used Hungarian, a smoked one would also be delicious)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (we used all legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil (not absolutely necessary, but Nigella suggested it and I never minded having dish that cleaned up easily). Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Meatballs and meatloaf

The main secret is beef + pork + veal.
I like Fareway because you can buy exactly what you want - but their veal is frozen, so I usually skip the veal and get 1 1/2 lb beef and 1/2 lb ground pork. Other stores may have ground veal. I have not looked. Hunter's meatballs always have veal and they are really good. You can make them with all beef and they are still good.

• 1 pound ground lean beef
• ½ pound ground veal
• ½ pound ground pork
• 2 large eggs
• 1 cup freshly grated Pecorino Romano cheese (great addition, but optional. try them without to see if you like them - lots cheaper without the cheese)
• 1½ tablespoons finely chopped flat-leaf parsley (dried is OK - just OK- may substitute dried Italian herbs)
• 1 garlic clove, minced (or 2)
• Salt and ground black pepper - 1 tsp salt, 1/4-1/2 tsp pepper
• 2 cups fine dry bread crumbs (I use more like 1 cup and I like soft bread crumbs - the food processor makes great crumbs)
• water - start with a half cup - and keep adding a little more until the mixture is fairly soft, but will still hold together.

Shape into meatballs and bake in oven at 350. Usually around 45 minutes, but depends on the size of the meatballs. Usually when they smell good, they need about 5 more minutes. If you want to take them out early and let them simmer in the sauce, that's good.

I always put them on the no-stick foil for easy clean up. Make lots and freeze them. Graziano's has frozen meatballs that are really good. All their frozen pastas are fabulous. Super easy.

***
Meatballs - Hunter's - what he said they made in the food truck

All beef or beef and pork or beef/pork/veal

Romano or parmesan

egg

bread crumbs (soft -or- if dry, add water

fresh parsley

granulated garlic

salt and pepper

basi

oregano

(he once said he used Worcestershire sauce too - but, it doesn't sound that Italian)

Jean's - in a hurry meatloaf - works for meatballs

Same choice of meats - 1 or 1 1/2 lb

1 egg

Worcestershire sauce

Lawrey's seasoned salt

pepper

dry bread crumbs and water -or- soft bread crumbs -or- oatmeal

The Best Mashed Potatoes

Cheesecake Factory`s Mashed Potatoes

Serves 4

Ingredients:

4 cups cubed  redskin potatoes

2 heaping Tbsp. horseradish

1/2 cup butter (softened)

1 teaspoon salt and to taste

1 cup shredded Gouda cheese

Boil potatoes until very soft and drain off water. Add butter, salt and whip with a rotary beater until butter melts. Whip in remaining ingredients. Adjust seasoning.

Or if you have a strong person who likes to mash by hand, that works.

We leave the skins on, but you can use russet potatoes and peel them and it works.