Featured Cookbook

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1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

Book Description

No restaurant defines Yankee cooking as well as Boston's Durgin-Park. In an atmosphere of clattering dishes, conversation, and sharp-tongued waitresses, it serves its time-hallowed specialties: roast beef that may be the best anywhere, incredible quantities of Boston baked beans, New England boiled dinners, chowder, apple pie, apple pan dowdy, and hot cornbread.

The Durgin-Park Cookbook contains not only Tom Ryan's recipes for his classic New England dishes, but the stories and photos make reading the book like a visit to the Boston landmark. Its history, its traditions, its atmosphere, and its commitment to quality are all described and illustrated. This important addition to the Roadfood™ Cookbook series is sure to be a favorite with people in New England and throughout the country.

... (more)

The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall

Authors: Jane Stern, Michael Stern

Date: January 2003

ISBN: 140160028X

Publisher: Rutledge Hill Press

Hardcover

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Fried dough is a favorite Yankee treat that takes many forms: fritters to accompany chowder in Rhode Island, malasadas as part of a Portuguese seafood supper in New Bedford, and-quite simply-fried dough (topped with cinnamon sugar) to eat on the stroll at summer fairs. In that same spirit, the notion of frying biscuits to accompany chicken makes wonderful sense. While utterly iconoclastic by southern fried-chicken standards, Durgin-Park's way provides small spherical breadstuffs with a luscious crunch that sings harmony with well-fried chicken.

Servings: 6

• Chicken

• 6 chicken breast halves

• 6 chicken thighs

• 2 cups buttermilk

• Vegetable oil

• 1 cup all-purpose flour

• 2 teaspoons paprika

• 1 teaspoon pepper

• 2 teaspoons salt

• Biscuits

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 1/4 cups milk

1. Wash and dry the chicken pieces. In a shallow pan marinate the chicken pieces in the buttermilk for 4 hours, turning two or three times. Drain, discarding the buttermilk.




2. In an electric skillet or fry pan, heat 1/2 inch of vegetable oil to 375 degrees F.




3. Place the flour, paprika, pepper, and salt in a plastic bag; add the chicken two or three pieces at a time and shake until well coated. Place the chicken pieces in the heated oil and fry. (Leave the skillet uncovered for crispy chicken.) Fry on each side for approximately 20 minutes or 'until browned and crispy. Remove the chicken to an ovenproof platter and keep warm in the oven while you prepare the biscuits.




4. In a medium bowl whisk together the flour, baking powder, sugar, and salt. Stir in the milk with a fork and mix well-the mixture will be gooey.




5. Heat the remaining oil in the skillet to 375 degrees F.




6. Drop the mixture by teaspoonfuls into the oil. Cook for about 4 minutes on each side until golden brown. Drain on paper towels. Serve with the chicken.

More From This Book:

1. Durgin-Park Corn Bread

2. Fried Chicken with Chicken-Fried Biscuits

3. Baked Ham with Sherry Orange Marinade

4. Baked Indian Pudding

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