Quoting Dale Shipp to Dave Drum <=-

Title: Dutch Potatoes

The Dutch call it Hutspot which is the root word for the English
term hodge-podge. Dutch Farmer Bill's mom served some kind of potato
dish at every lunch and supper. The family grew several acres of
them for market. She made Hutspot often and sometimes used rutabaga,
turnip or parsnips instead of carrots. They also grew acres of
yellow turnips (rutabaga) so that was actually more common than
carrots in their home.

It is better tasting with a little meat in it or quite a bit of meat
if it's the main course and not a side dish. Diced beef or pork stew
meat, sausage or wiener coins or bacon are all very good in it.

If you add some kind of cabbage (including kale, brussels sprouts
and even sauerkraut) it becomes "stamppot".

2 ts Butter

Hermina (the mom) generally used lard as they raised and butchered
their own pigs but didn't have a cow and when I was very young they
didn't have a lot of money for store bought butter.

1/4 c Sour cream

I've never had it with sour cream but that would be good.

mash

It should be roughly and coarsely mashed and not completely
smooth.


Cheers

Jim

... Pork can take a rutabaga and turn it into food!

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On 08-28-22 16:56, Jim Weller <=-
spoke to Dale Shipp about Dutch potatoes <=-

The Dutch call it Hutspot which is the root word for the English
term hodge-podge. Dutch Farmer Bill's mom served some kind of potato
dish at every lunch and supper. The family grew several acres of

Our Irish friend Helen often served three kinds of potato dish at a
meal. That sort of heritage helps to understand why the potato famine
was so serious in Ireland.

We had Nashville hot chicken fingers once when we were there on a coach
tour. Quite hot, but very good. Based on what you have said, I suppose
you might be the only one to eat this :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chef John's Nashville Hot Chicken
Categories: Southern, Chicken, Spicy
Yield: 4 Servings

1 Whole chicken, cut into
8 Pieces
1 tb Kosher salt
MARINADE:
1 c Buttermilk
1/4 c Pickle brine
2 tb Louisiana style hot sauce
1 lg Egg
FLOUR:
2 c All-purpose flour
2 ts Fine table salt
SAUCE:
1/4 c Butter
1/4 c Lard
2 tb Cayenne pepper
1 tb Packed light brown sugar
1 ts Paprika
1/2 ts Garlic powder
1/2 ts Kosher salt
1/2 ts Freshly ground black pepper
TO FRY:
1 c Vegetable oil or as needed

Ultra crispy fried chicken doused with a cayenne infused glaze,
and by 'glaze' I mean melted butter and lard.

Toss chicken pieces with 1 tablespoon kosher salt. Transfer
chicken to a bowl; cover and refrigerate overnight.

Whisk buttermilk, pickle brine, hot sauce, and egg together in a
mixing bowl. Pour marinade over chicken and stir to ensure each
piece is thoroughly coated. Cover and let chicken marinate in
refrigerator 2 to 4 hours.

Mix flour and salt together in a shallow flat dish. Remove chicken
from marinade and blot with paper towels. Reserve marinade. Toss
chicken in flour until thoroughly coated. Return chicken to
marinade, coating all sides; remove chicken from marinade allowing
excess to drip back into the bowl. Coat the chicken once again in
flour mixture. Place on a rack. Repeat with all chicken pieces.
Allow to sit out about 15 minutes to allow coating to dry out a
bit.

Place butter and lard in a large pot. Add cayenne pepper, brown
sugar, paprika, garlic powder, kosher salt, and black pepper.
Place over medium-high heat. Cook and stir until fats melt. Remove
from heat; keep sauce warm.

Fill cast iron skillet about 1/3 of the way with vegetable oil.
Heat oil to 350 F over medium-high heat. Carefully place chicken
into hot oil, skin side down. Maintain an oil temperature of 325
F, adjusting heat as need. Fry until instant read thermometer
reads 160 degrees F, 8 to 10 minutes per side.

Transfer chicken to a rack to drain. Brush with the sauce on both
sides.

Serve chicken pieces on white bread and brush with the sauce.
Serve with pickles.

Chef John

From: Allrecipes.Com

MMMMM


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