Game Day Menu Week 6 – Bears at Falcons

To continue: Buttermilk Fried Chicken

I’ve found two types: One spicy with a green chile-horseradish sauce and made with chicken breast cutlets from Taqueria Del Sol and one that’s more traditional with bone-in chicken. Both recipes are great and I would encourage you to fry the chicken in peanut oil. If you happen to have a cast-iron skillet, use that, but if not, then use a Dutch oven.

For the sides, how about: Fried Green Tomatoes  from Matthew’s Cafeteria and Yellow Corn Muffins from Buckhead Diner.

The Fried Green Tomatoes call for a buttermilk and cornmeal breading. Now with this recipe, you might as well fry them in the batch of corn oil you are already using. Be sure you pick-up a bit of buttermilk and cornmeal when you shop for this meal, since you are going to need more for these muffins. If you want to avoid using a muffin tin, pour the batter into a cast-iron skillet or round pan and bake.

To finish: Coconut Cake and/or Peach Cobbler…your choice

For the Coconut Cake: There’s Rich’s Coconut Cake, which is from an old Atlanta department store. Rich’s had been in business since 1867 until Macy’s bought them out in 2003. This old-fashioned recipe takes a basic yellow cake and fills it with a creamy coconut layer topped with a simple powered sugar frosting.

If you are looking for something with more of a coconut punch, try this one out. Bobby Flay’s Coconut Cake takes a basic yellow cake and brushes it with a coconut syrup and then fills this cake with a coconut custard. The coconut buttercream icing adds a third helping of coconut flavor.

Now if you want to stick to celebrating the official state food, known as the peach, check out this Buttermilk Biscuit Peach Cobbler, in case you haven’t had enough buttermilk in the chicken, fried tomatoes and corn muffins. I have made various cobblers and pies using frozen, sliced peaches, and they have worked successfully, so don’t feel like you can’t make this dessert even though peaches are no longer in season.

But one fact is for sure: it is Bears’ season, and you want to cook food that will celebrate a win with a Southern twist.