Recipe:
Southern Fried Chicken
8 Pieces
Ingredients
1 Whole 3-3.5# Fryer cut into 8 pieces
-- Free-range or organic chicken is recommended
Dredge
-- 2 cups all purpose flour
-- 1.5 tablespoons black pepper
-- 1.5 tablespoons kosher salt
5 cups peanut oil or vegetable shortening
Equipment
-- 1 - 12" cast iron frying pan
-- 1 candy thermometer
-- rack and sheet pan
-- tongs
-- paper towels
Procedure:
-- Combine salt, pepper and flour, mix well
-- melt the oil over medium heat in the pan to 325 degrees
-- place the cut chicken in the flour mixture and coat evenly
-- add enough chicken pieces to the pan without overcrowding
-- fry for eight minutes, turn and fry for eight more
-- remove chicken and allow to drain using rack and or paper towels
-- let rest for 5 minutes and serve
Recipe: Potato Salad
Makes 7
8 ounce portions
Ingredients
-- 4 Russet potatoes
-- 2 tablespoons kosher salt
-- 1 tablespoon white wine vinegar
Spices
-- 1 teaspoon mustard powder
-- 3/4 teaspoon celery seed
-- 1/4 teaspoon black pepper
-- 1 teaspoon chili powder
Dressing
-- 1/2 cup mayonnaise
-- 1/2 cup celery
-- 1/3 cup red onion
-- 2 tablespoons Italian parsley
-- 6 organic eggs
-- 1 tablespoon chipolte Tabasco
-- 1 1/2 tablespoons sweet pickle relish
-- 2 tablespoons Dijon mustard
Procedure:
-- peel and cut potatoes into 1/2 in cubes
-- boil potatoes in salted water for about 8 minutes, do not overcook
-- drain well and pat dry with paper towels
-- dress the potatoes with vinegar
-- 1/4 inch dice the onion celery, eggs and parsley
-- mix the dry spices together
-- stir the spices, Dijon mustard and the mayonnaise together
-- add the onion, celery, eggs and parsley
-- gently stir and coat the potatoes with the dressing
BarBersQ Restaurant-Napa
3900 D Bel Aire Plaza
Napa Ca, 94558
Phone: 707-224-6600
About Chef Stephen Barber:
Stephen Barber got his start at City Grocery in Oxford Mississippi. After weeks of persistence, Chef John Currence (Commanders Palace, Brennons, Bill Neal protégé) agreed to let a young Barber into his kitchen. That persistence paid off and Barber learned first hand technique, and respect for great regional fare. The experience carried him South East where we worked with Norman Van Aken and was 'discovered' at Bambu restaurant on South Beach by MECCA owner Gene Tartaglia. As Executive Chef of MECCA, Barber received three stars from Michael Bauer and was named a rising star Chef. He continues that partnership today, again earning praise from Mr. Bauer, the Michelin Guide, Bon Appétit, Food and Wine and San Francisco Magazine.
