Susie On ABC’s Good Morning America

On August 25, 2005, I had the privilege to do a segment on ABC’s Good Morning America (that’s Diane Sawyer on the left in case you get us confused); Below is a streaming video of that segment, followed by the recipes.

Susie On GMA 

Oven Fried Crispy Chicken Drumettes

Prep time: 10 minutes
(doesn’t include 4 1/4 hours marinating/resting time)
Total time: 50 minutes

Serves 4 to 6

• 1 cup buttermilk
• 3 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 pounds chicken wing "drumettes"
• 3 cups corn flakes
• 1/2 cup grated Parmesan
• 1/4 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, melted

In a large, shallow dish, mix together buttermilk, garlic, salt and pepper. Add chicken and turn to coat evenly. Cover tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Arrange a rack on top of a large baking sheet and set aside. Place corn flakes in a blender and grind to make fine crumbs. In a large bowl, combine crumbs, Parmesan and cayenne. Remove chicken from marinade and allow excess to drip off. Dredge each piece in crumbs and transfer to rack. Allow chicken to rest 15 minutes. (The chicken may be prepared to this point earlier in the day and refrigerated until ready to cook.)

Meanwhile, heat oven to 425°F. Arrange chicken in a single layer on a lightly greased baking sheet. Drizzle with butter (or dab it on with a brush) and bake 35 to 40 minutes, until crisp and golden. (Rearrange chicken halfway through baking so that it cooks evenly). Serve chicken hot or room temperature.

Rosemary Sandwich Biscuits with Tomatoes and Mozzarella

Makes 12 large biscuits

• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 tablespoons baking powder
• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups heavy cream
• 2 tablespoons finely minced fresh rosemary
• Kosher or course sea salt
• 12 slices fresh mozzarella cheese (about 10 to 12 ounces)
• 3 large ripe tomatoes, sliced

Combine flour, salt and baking powder in a bowl and stir with a fork. Add 2 tablespoons of the olive oil and cream and stir with a fork to blend until the dough holds together.

Stir in rosemary. Turn out onto a lightly floured surface and gently knead dough about 1 to 2 minutes, or until dough is no longer sticky. Roll or pat dough into an 8 x 12-inch rectangle, about 1 inch thick.

Using a sharp knife, trim off 1/2 inch around edges. Cut dough into 12 even squares. Place on an ungreased baking sheet (or one lined with parchment paper or foil), about 1 1/2 inches apart.

Brush tops lightly with remaining tablespoon of oil and sprinkle with a little coarse salt. Bake 12 to 15 to 17 minutes, or until puffy and golden on top. Transfer to racks to cool. Using a serrated knife, slice biscuits in half and layer with a few slices of tomato and cheese.

How to Pickle

You can use the recipe below to pickle a variety of summer vegetables, such as carrot sticks, small cherry peppers, cucumbers, small or quartered green tomatoes, string beans, and thickly sliced fennel. Firm, dense vegetables, such as cauliflower, turnips, kohlrabi, and onions, should be cooked until al dente before you place them in a jar. Vegetables usually eaten raw can be pickled uncooked.

Preparation time: 20 minutes
Total time: 25 minutes

Makes: 4 pint jars (about 16 servings)

If you have fresh dill, place a head in each jar before adding liquid. You may also add small hot peppers, pepper rings, or whole cloves of garlic.

• 1 1/2 cups rice wine vinegar
• 1 cup white wine vinegar
• 1 cup water
• 2 tablespoons kosher salt
• 2 tablespoons granulated sugar
• 6 black peppercorns
• 1 teaspoon fennel seed, mustard seed, whole allspice or dill seed, or a combination of the 4
• 6 cloves garlic, coarsely chopped
• 4 pounds Kirby or other small pickling cucumbers, sliced into 1/4-inch pieces.
• Use one or two of the following: dill sprigs or heads, basil or parsley sprigs, sliced onions, small hot peppers, bay leaves, or 2 tablespoons coarsely chopped fresh ginger root

Combine the first 6 ingredients plus 1 teaspoon of fennel or other listed spice in a large saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and the mixture just begins to boil.

Divide garlic between 4 one-pint size canning jars. Pack jars with cucumbers and one or two of the herbs or vegetables listed under additional flavorings. Leave 1/2 inch head space in top of jar.

Pour hot vinegar mixture over vegetables and herbs. Screw on lids and let cool to room temperature. Refrigerate 24 hours before serving. Once opened, pickles are best used within 1 month.

Crunchy Peanut Butter Cookies

• 1/2 cup unsalted butter (1 stick), room temperature
• 1 cup packed light-brown sugar
• 1 large egg, beaten
• 1/2 cup natural crunchy peanut butter
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup coarse brown-sugar crystals (such as Demerara or Florida Crystals), for sprinkling

Beat butter and light-brown sugar in a large bowl with an electric mixer until creamy and light, about 3 minutes. Add egg and beat until light. Gradually beat in peanut butter until incorporated. Add half the flour; add the baking powder and salt. Beat on low speed until mixed. Add remaining flour and beat just long enough to incorporate. Cover tightly and refrigerate dough 1 hour.

Preheat the oven to 350°F. Using a 1/4 cup measuring cup, scoop up and level dough. Roll in palms to form a ball. Place balls of dough on an ungreased baking sheet, about 2 inches apart. Using the back of a fork, press down on cookies in a crisscross pattern (dough should be 1/2-inch thick). Sprinkle tops with brown-sugar crystals. Bake 18 to 20 minutes, until edges are lightly browned. Transfer to racks and let cool completely.