weekend dinner party

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

notable mention: what you're eating NOW

I couldn't not include this submission from the tenacious twosome, Courtney Jermain and John Halip who recently relocated out in Los Angeles, CA. Not only did John make those seriously divine looking meatballs topped with fresh mozzarella and basil but Courtney whipped up Thomas Keller's Lemon Vinaigrette from his latest book, Ad Hoc. My friends are way too talented! And not to mention, armed with sophisticated palettes. Go Court and John! Recipes follow.

Meatballs (the picture was pre-oven):

1/3 cup toasted whole wheat breadcrumbs

1/3 cup of milk

1 large egg

1/4 cup grated Parmesan cheese

A handful of chopped flat-leaf parsley

1/2 cup very finely minced yellow onion

3/4 teaspoon of salt

Freshly ground black pepper

1 pound ground chuck

1 to 2 tablespoons of olive oil

In a medium-large bowl, stir together the breadcrumbs and milk. Let sit for 2 minutes.
Lightly beat the egg in a small bowl. Add the egg, cheese, parsley, onion, salt and about 5 grinds of black pepper to the breadcrumb mixture.

Crumble the ground beef, and use your hands to mix everything gently until it’s just combined.
Wet your hands with cold water and gently roll the meat mixture into 1 1/2-inch balls (place them on a tray as you go)

Place a soup pot of large skillet over medium heat. Add 1 tablespoon of olive oil to coat the pot and add just enough meatballs to fit comfortably, and cook undisturbed for 2 minutes, or until the surface touching the pot is deeply browned.

Turn the meatballs carefully with tongs to brown them all over.

Cooking time 10-12 minutes.
*John added mozzarella cheese on top when he reheated...delish!

Salad: Arugula, Shaved Parmesan, Cherry Tomatoes and Lemon Vinaigrette

Salad Dressing (from Thomas Keller’s Ad Hoc) Lemon Vinaigrette:

3/4 cup of champagne vinegar

3/4 cup of fresh lemon juice, preferably from Meyer lemons, strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallot and chives. Refrigerate in a covered container for up to 2 weeks (the chives darken after one day.

And John's favorite part about cooking?

"Eating makes me happy. Cooking makes me happy. Nobody knows what you like to eat better than yourself. "

Well said, Johnny Boy. Well said.