THIS BEER PLANTS TREES
#MOREBEERMORETREES PARTIAL PROCEEDS GO TOWARD REFORESTATION PROJECTS WHEREVER CARIBOO BREWING PRODUCTS ARE SOLD
4 In a separate bowl, mix Bisquick, baking powder, ½ tbsp (7.5 ml) garlic powder, cheddar and jalapeños. Add milk and stir for 30 seconds, until a dough forms. If dough is too dry, add 1 tbsp (30 ml) more milk. Do not over-mix the dough. Once dough has come together, place it on a clean, dry, floured surface. Form into a rectangle about 1½-in (4 cm) thick. Cut into 6 portions. Place on a parchment-lined baking sheet. Brush tops with melted butter. Bake for 12 to 15 minutes, until golden brown and cooked through. Remove from oven and set aside. 5 Remove chicken from refrigerator and allow to come slightly to room temperature, about 30 minutes. 6 In a large mixing bowl, combine flour, ½ tsp (2.5 ml) salt, ½ tbsp (7.5 ml) garlic powder, paprika and pepper. 7 In a cast iron pan over medium-high heat, heat frying oil to 350 F (175 C). 8 Dredge each piece of chicken in flour mixture and place in frying oil. Do in 2 batches so you don’t overcrowd the pan. 9 Fry on each side for 3 to 4 minutes, until golden brown and cooked through or until an internal temperature of 170 F (80 C). Season with salt and pepper and allow to rest on a wire rack for 5 minutes before serving.
cabbage slaw and avocado slices. Garnish with cilantro and serve warm. Makes 6 to 8 tacos PAIRS WITH CONO SUR ORGANIC PINOT NOIR Chile $16.99 77644 CRUDO SICILIANE CATARRATTO ZIBIBBO Italy $18.99 629055
6 boneless, skinless chicken thighs 1 cup (250 ml) buttermilk 2½ cups (625 ml) Bisquick mix 2 tsp (10 ml) baking powder
1 tbsp (15 ml) garlic powder, divided 1 cup (250 ml) grated sharp cheddar 1 large jalapeño pepper, diced (or to taste) ⅔ cup (160 ml) 2% milk (do not sub), plus more if needed 2 tbsp (30 ml) melted butter 1½ cups (375 ml) all-purpose flour 1 tsp (5 ml) paprika 1 tsp (5 ml) pepper 3 cups (750 ml) neutral-flavoured oil, for frying ¼ cup (60 ml) mayonnaise 1 tbsp (15 ml) sriracha or hot sauce of choice ¼ cup (60 ml) sliced pickles 12 leaves butter lettuce 1 To make hot honey, in a small saucepan over medium heat, heat honey and chili flakes. Add vinegar and ⅛ tsp (a pinch) salt. Let cool and set aside. 2 Place chicken on a parchment-lined cutting board and lay another sheet of parchment on top of chicken. Using a meat mallet or rolling pin, gently bang the chicken to flatten and tenderize. Place in a bowl, add buttermilk and marinate for at least 4 hours or overnight. 3 Preheat oven to 425 F (220 C).
FRIED CHICKEN BISCUITS WITH HOT HONEY ½ cup (125 ml) honey ½ tbsp (7.5 ml) red pepper chili flakes (or to taste) ½ tbsp (7.5 ml) white vinegar ⅛ tsp (a pinch) + ½ tsp (2.5 ml) salt, divided
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