This week’s menu started with the chicken tenders. Ted does an amazing job with them however we don’t do them often because the coat every horizontal surface with first flour, and then hot oil. I built the rest of the menu with stuff I was in the mood for over the past week.
Roasted Brussels Sprouts
Delicata Squash with Red Onion and Z’atar
Corn Bread (ala Alton Brown)
store-bought apple pie
10 gathered for dinner this week (9 adults; 1 kids).
Ted made the chicken tenders and the corn bread. The tenders marinate in buttermilk seasoned with salt, pepper and paprika. They are then dredged in flour and allowed to dry a bit on a baking rack before frying.
Next time we do tenders we should have some BBQ sauce for V.