Fourth of July Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad

I wrote this post several years ago as a tribute to how much we enjoy the 4th of July and how much we enjoy a picnic with our friends. Happily we'll be enjoying the evening all over again in a few days. Life is good. Very good.

The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.

For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.

At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.

We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.

Rosemary Fried Chicken

Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)
Time 20 minutes

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

VariationsUse cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Yukon Gold Potato Salad

Yield: 4-6 servings
Time: 60 minutes

Ingredients

2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper

Method

Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.

The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.

Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.

Taste and adjust the seasoning with sea salt and pepper.

Variations

Add 1/4 cup finely chopped Italian parsley, leaves only.

Add 1/4 cup finely chopped fresh celery.

Add 1 broccoli floret either grilled or lightly sauteed then finely chopped

Yukon Gold Potatoes Brighten Up an Old Favorite: Latkes

We had Hanukkah dinner last night and, while eating our friend Paula's excellent latkes, the conversation turned to favorite recipes. Last year I posted my Yukon gold recipe and I think it's worth reposting. Latkes are good through out the holiday season, even on New Year's Eve when a late night snack of latkes and champagne is a perfect way to ring in the New Year.

For dinner on the first night of Hanukkah my mother always started with a romaine lettuce salad topped with scallions and Lawry's French Dressing. Then there was a brisket of beef with carrots and mushroom gravy. But the real stars of the meal were the latkes served with apple sauce and sour cream.

My mother's latke recipe was handed down from her mother: grated potatoes, eggs, flour, a little salt and pepper. She'd fry them in vegetable oil and serve them as soon as they were browned. So simple and yet the result was so soul-comforting: crispy on the outside, soft inside, with just the right amount of oil and salt. There are few dishes that are as satisfying as food and so emotionally evocative.

Like most kids, my sister, Barbara, and I waited eagerly at the table. As soon as the plate full of latkes was passed around, we emptied it. I kept count, because I didn't want her to have more than I did. They were that good. When my grandmother was in town, she and my mother made Hanukkah dinner together. Their relationship was competitive to say the least, so there was always considerable discussion about the right way to make the latkes: flour vs. matzo meal; onions or no onions. My grandmother liked to point out that she had given my mother her latkes recipe but my mom insisted that she hadn't remembered it correctly.

These days we look forward to celebrating all the nights of Hanukkah but the first night is special. That's when both our sons are certain to be home. Now that they're off on their own, we're happy when we can be assured they'll share a meal with us.

Michelle likes to make the Hanukkah latkes and they're always delicious. Her recipe is similar to my mother's. This year I asked her to make a small adjustment. I wanted her to use Yukon Golds instead of Russet potatoes because they're sweeter and less starchy.

After the first night's candle was lit and placed in the menorah, presents were given and opened. Then Michelle made latkes as fast as she could and they disappeared as soon as they arrived at the table. In the end, there were only two left. Michael ate those for a late night snack. The family's opinion was unanimous. The Yukon Gold latkes were a keeper.

Yukon Gold Latkes

Yield: 4 servings
Time: 30 minutes

Ingredients

4 pounds Yukon Gold potatoes, washed
2 eggs
1/4 cup white all purpose flour
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper (optional)
1 medium yellow onion, peeled, finely chopped (optional)
1/2 cup parsley, washed, finely chopped (optional)
4 tablespoons safflower or canola oil

Method

Peel the potatoes and keep them covered in a bowl of lightly salted water so they won't discolor. Using the large holes, grate the potatoes by hand. Keep the grated potatoes submerged in the bowl of water.

Take a handful of grated potatoes. Gently squeeze out the water so they are "dry" but still light and fluffy. Put the grated potatoes into a second bowl and mix together with the eggs, flour, and olive oil. Season with sea salt and pepper. Add the parsley and onions (optional). Mix well.

Heat the oil in a large frying pan or griddle. Use a parsley leaf to test the oil. When it sizzles, the oil is hot enough. Form the latkes and fry them in batches. With our griddle, that means we can make 4 or 6 at a time.

Each side will take 4-5 minutes. When they're golden brown on each side, remove them to a plate with several sheets of paper towels to drain off the excess oil. Finish with a light dusting of sea salt.

Serve with sour cream and apple sauce.

Picnic Favorites: Rosemary Fried Chicken, Carrot Salad and Potato Salad

The serious underpinning of 4th of July should never be forgotten. In these perilous times we have good reasons to appreciate our good fortune as we celebrate independence, freedom, and the pursuit of happiness.

For us, our day is spent going to the breakfast 5k in Pacific Palisades, our small town overlooking the Pacific Ocean. After lunch we cheer on the parade that slowly winds its way up main street, then we go home and cook our part of the pot-luck picnic dinner.

At 6:30 we gather in the nearby park, meeting up with friends and family as we eat, talk, and wait until night falls when the fireworks at the high school begin.

We contribute favorite picnic dishes to the pot luck. Nothing could be better on the 4th than crunchy-salty, rosemary fried chicken, sweet carrot salad with the added kick of lemon soaked raisins and a bit of cayenne, and the comforting creaminess of Yukon Gold potato salad.

Rosemary Fried Chicken

Yield: 4 servings
Time: 45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

2 whole chickens, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
5 cups flour
1 tablespoon sea salt
1 tablespoon pepper
1/4 cup finely chopped fresh rosemary leaves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.
In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)
Time 20 minutes

8 large carrots (preferably farmers' market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

VariationsUse cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Yukon Gold Potato Salad

Yield: 4-6 servings
Time: 60 minutes

Ingredients

2 pounds potatoes, preferably Yukon Gold, washed
1 tablespoon Kosher salt
3 quarts water
1 scallion, washed, ends trimmed, finely chopped
1 carrot, washed, peeled, ends removed, grated
1 ear of corn or 1/2 cup corn kernels
2 tablespoons olives, preferably Kalamata or cracked green, pitted, finely chopped
1 tablespoon capers, drained, finely chopped
2-3 tablespoons mayonnaise
Sea salt and pepper

Method

Put the potatoes, kosher salt, and water into a pot, bring to a gentle boil, and cover. Cook 30-45 minutes. Be careful not to overcook the potatoes. They should be firm, not mushy.

The potatoes are done when a fork goes in easily. Remove from the salted water. Let cool. Peel off the skins.

Grill an ear of corn and cut up carrot seasoned with olive oil, sea salt and pepper. Cut the kernels off the cob, finely chop the carrot and add to the potato salad along with the chopped scallions, olives, capers, and mayonnaise.

Taste and adjust the seasoning with sea salt and pepper.

Variations

Add 1/4 cup finely chopped Italian parsley, leaves only.

Add 1/4 cup finely chopped fresh celery.

Add 1 broccoli floret either grilled or lightly sauteed then finely chopped

Yukon Gold Latkes

For dinner on the first night of Hanukkah my mother always started with a romaine lettuce salad topped with scallions and Lawry's French Dressing. Then there was a brisket of beef with carrots and mushroom gravy. But the real stars of the meal were the latkes served with apple sauce and sour cream.

My mother's latke recipe was handed down from her mother: grated potatoes, eggs, flour, a little salt and pepper. She'd fry them in vegetable oil and serve them as soon as they were browned. So simple and yet the result was so soul-comforting: crispy on the outside, soft inside, with just the right amount of oil and salt. There are few dishes that are as satisfying as food and so emotionally evocative.

Like most kids, my sister, Barbara, and I waited eagerly at the table. As soon as the plate full of latkes was passed around, we emptied it. I kept count, because I didn't want her to have more than I did. They were that good. When my grandmother was in town, she and my mother made Hanukkah dinner together. Their relationship was competitive to say the least, so there was always considerable discussion about the right way to make the latkes: flour vs. matzo meal; onions or no onions. My grandmother liked to point out that she had given my mother her latkes recipe but my mom insisted that she hadn't remembered it correctly.

These days we look forward to celebrating all the nights of Hanukkah but the first night is special. That's when both our sons are certain to be home. Now that they're off on their own, we're happy when we can be assured they'll share a meal with us.

Michelle likes to make the Hanukkah latkes and they're always delicious. Her recipe is similar to my mother's. This year I asked her to make a small adjustment. I wanted her to use Yukon Golds instead of Russet potatoes because they're sweeter and less starchy.

After the first night's candle was lit and placed in the menorah, presents were given and opened. Then Michelle made latkes as fast as she could and they disappeared as soon as they arrived at the table. In the end, there were only two left. Michael ate those for a late night snack. The family's opinion was unanimous. The Yukon Gold latkes were a keeper.

Yukon Gold Latkes

Yield: 4 servings
Time: 30 minutes

Ingredients

4 pounds Yukon Gold potatoes, washed
2 eggs
1/4 cup white all purpose flour
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper (optional)
1 medium yellow onion, peeled, finely chopped (optional)
1/2 cup parsley, washed, finely chopped (optional)
4 tablespoons safflower or canola oil

Method

Peel the potatoes and keep them covered in a bowl of lightly salted water so they won't discolor. Using the large holes, grate the potatoes by hand. Keep the grated potatoes submerged in the bowl of water.

Take a handful of grated potatoes. Gently squeeze out the water so they are "dry" but still light and fluffy. Put the grated potatoes into a second bowl and mix together with the eggs, flour, and olive oil. Season with sea salt and pepper. Add the parsley and onions (optional). Mix well.

Heat the oil in a large frying pan or griddle. Use a parsley leaf to test the oil. When it sizzles, the oil is hot enough. Form the latkes and fry them in batches. With our griddle, that means we can make 4 or 6 at a time.

Each side will take 4-5 minutes. When they're golden brown on each side, remove them to a plate with several sheets of paper towels to drain off the excess oil. Finish with a light dusting of sea salt.

Serve with sour cream and apple sauce.