Updated recipes: content/Fried Chicken Skins and Deviled Eggs

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content/Lamb, Peas, and Mint Salad
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content/Mom's Famous Burnt Tomatoes
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content/Scotty's Good-With-Everything Collard Greens
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content/Fried Chicken Skins and Deviled Eggs .md

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+---
+up: "[[index]]"
+tags:
+  - southern
+  - picnic
+  - fried
+prep time: 15 minutes
+cook time: 15 minutes
+source: The Turkey and the Wolf
+related: 
+participants:
+---
+# Description
+Straight-up deviled eggs here, super-easy to make and nice and bright from lemon, mustard, and hot sauce. Can't beat that, except with some salty crunch. For that, I look to the other star of my Southern picnic memories: fried chicken. But just the skin, which after some diligent fat-scraping, a quick blanch, a simple dredge, and a bath in hot oil steals the show. 
+
+---
+# Ingredients
+- [ ] 8 ounces chicken skin
+- [ ] Vegetable oil for deep-frying (about 2 quarts)
+- [ ] ½ cup plus 2 tablespoons all-purpose flour
+- [ ] ½ cup cornmeal, preferably coarse but fine works, too
+- [ ] ½ cup panko bread crumbs, finely ground
+- [ ] 2¼ teaspoons smoked paprika
+- [ ] 1½ teaspoons onion powder
+- [ ] 1½ teaspoons garlic powder
+- [ ] 1½ teaspoons celery salt
+- [ ] ½ teaspoon cayenne pepper
+- [ ] Kosher salt
+- [ ] 12 hard-boiled eggs, peeled and halved lengthwise
+- [ ] ¼ cup mayo (Duke's or bust)
+- [ ] 1 tablespoon plus 1 teaspoon Louisiana-style hot sauce, or more if you like
+- [ ] Heaping 2 teaspoons Dijon mustard
+- [ ] 2 tablespoons lemon juice
+- [ ] 1½ teaspoons kosher salt (Diamond Crystal or about half as much Morton)
+- [ ] Freshly ground black pepper
+- [ ] Torn dill for garnish
+
+---
+# Method
+1. To make the chicken skins: Put the chicken skin bumpy-side down on a cutting board. Working with one piece at a time, use a spoon or butter knife to scrape off as much of the opaque layer of fat as you can (do it pretty gently, so you don't tear the skin).
+2. You're trying for pieces of more or less translucent skin-the more fat you're able to scrape off, the crispier the end result will be. If you leave some little pockets of fat, though, that's not the end of the world.
+3. Put the scraped skins in a small pot, add enough water to cover them, and bring it to a boil. Turn off the heat, let them hang out for 15 minutes, then drain well.
+4. Let them cool, then tear or chop them into roughly 2-inch pieces.
+5. Get 2 inches of oil to 350°F in a large pot over medium-high heat. Meanwhile, stir together the flour, cornmeal, bread crumbs, paprika, onion powder, garlic powder, celery salt, and cayenne in a medium mixing bowl. Line a large plate with paper towels and put it near the pot.
+6. When the oil's ready, add the chicken skins to the flour mixture and toss until they're well coated. Working in batches if necessary so you don't crowd the oil, carefully fry the skins— stand back at first, because they tend to pop and spit early on—until they're fried-chicken brown and crispy, about 4 minutes per batch. Give them a stir occasionally so the skins don't stick together.
+7. Use a skimmer or slotted spoon to move them to the paper towel-lined plate, then season immediately and generously with salt. They'll stay crispy for a while. Cooled, they keep in an airtight container at room temp for a few days.
+8. To make the deviled eggs: Pop the yolks out of the whites and put in a food processor. Reserve all but four of the white halves, which you could eat, I guess, or feed to your dog. If you're feeling fancy, rinse the whites under cold water to remove any lingering yolk, then pat dry.
+9. Add the mayo, hot sauce, mus-tard, lemon juice, and the salt to a food processor and pulse just until well mixed, smooth, and slightly fluffy. Don't over-process, or it'll get liquidy.
+10. Put the egg whites on a platter.

content/Lamb, Peas, and Mint Salad .md

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+---
+up: "[[index]]"
+tags:
+  - salad
+  - lamb
+  - peas
+  - mint
+prep time: 1 hour
+cook time: 10 minutes
+source: The Turkey and the Wolf
+related: 
+participants:
+---
+# Description
+This salad is a combination of a northeastern Thai-style larb and a Thai salad called yam khao tod. It features a room-temperature ground lamb base, crispy rice, and a sweet-sour-salty dressing. The addition of peas completes the lamb, peas, and mint trifecta.
+
+---
+# Ingredients
+- [ ] 1 pound ground lamb
+- [ ] 3 cups (16-ounce bag) frozen peas, thawed and given a makeover (see page 73)
+- [ ] 1 tablespoon kosher salt (Diamond Crystal or about half as much Morton)
+- [ ] 1½ teaspoons white sugar
+- [ ] ⅔ cup fresh lime juice (from 5 to 7 limes)
+- [ ] ½ cup fish sauce
+- [ ] ½ cup roughly chopped cilantro
+- [ ] 2 tablespoons packed light brown sugar
+- [ ] 2 garlic cloves, peeled
+- [ ] 2 tablespoons red chile flakes
+- [ ] 2 tablespoons grapeseed oil or mild olive oil
+- [ ] 2 cups Rice Krispies or another crisp rice cereal
+- [ ] 2 teaspoons grapeseed oil or mild olive oil
+- [ ] 2 tablespoons sambal oelek or sriracha
+- [ ] 2 cups salted roasted peanuts
+- [ ] 1 cup packed mint leaves, torn at the last minute
+- [ ] 2 shallots, thinly sliced
+
+---
+# Method
+1. To make over those **peas**: An hour or so before serving, mix the **salt** and **white sugar** in a medium mixing bowl, then add the **peas** and stir well. Let them hang, then drain off any liquid that collects in the bowl. Taste them and, if they're a little too salty, give them a brief rinse under water.
+2. To make the dressing: Buzz all the dressing ingredients in your blender until smooth with tiny specks of **cilantro**, about 1 minute. It tastes best day-of but will keep for a few days in the fridge.
+3. To assemble the salad: Get a large skillet hot over medium heat.
+4. Add the **Rice Krispies** and cook, shaking and tossing often, until a good half of them turn liquor-store-bag brown and the others have darkened a shade or two, 1 to 2 minutes. Dump them onto a plate and set aside.
+5. In that same skillet over medium heat, combine the **oil** and **lamb** and cook, stirring and breaking up clumps, for a few minutes.
+6. Stir in the **sambal oelek**, then keep cooking until the **lamb** is cooked through (i.e., no pink spots), 3 to 5 minutes more.
+7. Turn off the heat and let it cool slightly.
+8. Scrape the **lamb** into a big mixing bowl, add the **peas**, **peanuts**, **mint**, and **shallots**, and give it all a good mix. Add half the dressing, then mix again until everything is dressed and hanging like buds. Then add more dressing to taste—l usually end up using all the dressing but it's a salty flavor bomb and I'm a freak.
+9. Sprinkle on the **Rice Krispies** and eat immediately.

content/Mom's Famous Burnt Tomatoes .md

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+---
+up: "[[index]]"
+tags:
+  - side
+  - tomato
+  - casserole
+prep time: 1 hour
+cook time: 1 hour
+source: The Turkey and the Wolf
+related: 
+participants:
+---
+# Description
+For years, I used to host a huge Thanksgiving dinner in New Orleans with my buddy Via. As a young cook with lots to prove to my friends and family, I always made two giant turkeys and a dozen sides. My mom would make just one accompaniment— burnt tomatoes, a dish she learned from my old man's mom, Ann Hereford. And guess which dish was always the talk of the meal? What, at a glance, seems like an odd, overcooked casserole is actually a masterstroke: stacks of buttery, sugar-sprinkled, lightly charred pan-fried tomatoes blasted in the oven until they melt into red-brown lava that's sweet and tart and rich and incredible. It's still my favorite thing on any table.
+
+---
+# Ingredients
+- [ ] 6 tablespoons unsalted butter
+- [ ] 3 cups all-purpose flour
+- [ ] 3 tablespoons **kosher salt** (Diamond Crystal or about half as much Morton)
+- [ ] 2 tablespoons freshly ground **black pepper**
+- [ ] 1 tablespoon white **sugar**
+- [ ] Lots of canola oil (4 to 6 cups)
+- [ ] 6 pounds large **tomatoes** (10 to 12), cored and cut into ½-inch round slices
+
+---
+# Method
+1. Rub about 1 tablespoon of the **butter** on the bottom and up the sides of a 9 by 13-inch baking dish. Dice the rest of the **butter** into pea-size pieces.
+2. In a medium mixing bowl, stir together the **flour**, 1 tablespoon of the **salt**, and 1 tablespoon of the **pepper**. In a small mixing bowl, stir together the remaining 2 tablespoons **salt**, 1 tablespoon **pepper**, and the **sugar**.
+3. Pour 1 inch of **oil** into a deep cast-iron skillet and get it shimmering over medium-high heat.
+4. Working in batches to avoid crowding the **oil**, add four or five **tomato** slices to the **flour** mixture, toss to coat them well, and fry them in a single layer, flipping once, until they get brown on both sides and real soft, about 6 minutes. (If they take much time longer, turn up the heat for the next round.)
+5. As the **tomatoes** are done, use a slotted spatula to drain off as much **oil** as you can (try rapping on the edge of the pot) and then move the **tomatoes** to the buttered baking dish in a single layer.
+6. Keep frying and lining that baking dish until the bottom's covered, then add about half the diced **butter** (a piece or two per slice) and evenly sprinkle on about a third of the **sugar** mixture.
+7. Meanwhile, get your oven to 375°F.
+8. Keep frying, adding a little more **oil** if necessary to maintain the depth and not stressing if the **oil** gets real dark. Continue to move the slices to the baking dish to make neat-ish stacks. Once you've finished the second layer of **tomatoes**, add the remaining **butter** and another even sprinkle of a third of the **sugar** mixture.
+9. Once you've finished frying and stacking the remaining tomatoes, sprinkle with the remaining sugar mixture. Move the baking dish to the oven and cook, uncovered, until the tomatoes have shrunk, leaked oil, and turned deep brown and nearly black in spots, about 2 hours, though my mom claims it's impossible to overcook. At this point, it's lava-hot, so let it cool for 10 minutes, then serve your friends a stack.
+10. Leftovers keep in the fridge for up to 5 days. Reheat them, covered, in a 350°F oven until hot.

content/Scotty's Good-With-Everything Collard Greens .md

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+---
+up: "[[index]]"
+tags:
+  - side
+  - greens
+  - collard-greens
+prep time: 10 minutes
+cook time: 2.5 hours
+source: The Turkey and the Wolf
+related: 
+participants:
+---
+# Description
+These collard greens are cooked with butter, garlic, and vinegar until they are soft and flavorful. They can be used in a variety of dishes, such as The Collard Melt or served on top of grits. 
+
+---
+# Ingredients
+- [ ] 4 bunches collard greens (about 10 ounces each)
+- [ ] 6 tablespoons unsalted butter
+- [ ] 6 to 8 garlic cloves, finely chopped
+- [ ] 5 tablespoons white sugar
+- [ ] ⅓ cup red wine vinegar, or more if you like
+- [ ] ⅓ cup unseasoned rice vinegar
+- [ ] ⅓ cup Louisiana-style hot sauce
+- [ ] 1 tablespoon plus 2 teaspoons Zatarain's Creole Seasoning, or more if you like
+- [ ] 1 tablespoon gochugaru (Korean chile flakes) or other red chile flakes
+- [ ] 2 teaspoons granulated chicken bouillon (preferably Totole brand, see page 110; optional but optimal)
+- [ ] 2 teaspoons kosher salt (Diamond Crystal or about half as much Morton), or more if you like
+
+---
+# Method
+1. Tear the leaves from the stems of the **collard greens**, discarding the stems, and chop into 1- to 2-inch pieces. You'll have about 10 cups, packed. Set them aside for a sec.
+2. Melt the **butter** in a large, heavy pot over medium heat. Add the **garlic** and cook, stirring, until fragrant but not browned, about 1 minute.
+3. Add the **sugar**, **red wine** and **rice vinegars**, **hot sauce**, **Creole seasoning**, **chile flakes**, **chicken bouillon**, and **salt** along with 8 cups water. Turn the heat to high to bring the mixture to a simmer and cook for a minute or two, so the flavors meld and develop.
+4. In a few batches, add the **collard greens**, stirring and letting them wilt a bit before adding the next batch. When you've added all the collards, crank up the heat to bring it all to a simmer, then adjust the heat to maintain a low simmer.
+5. Cook until they're nice and soft (you might even say a bit mushy) and, just as important, the liquid has reduced to a rich, heavenly broth (this is pot likker, if you didn't already know) that's an inch or so deep, about 2½ hours.
+6. Season with more **salt**, **Creole seasoning**, and **red wine vinegar** until you're happy, then simmer for another couple of minutes.