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John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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Get TURKEY CHILI Recipe from Food Network
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This one-pot cafeteria-style goulash is a comforting mix of ground beef, macaroni, and a seasoned tomato sauce.
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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