We're #2, We're #2

Well the votes have been tallied in the Best of New Orleans 2009, and Blackened Out is now officially the Second Best Local Blog. Not food blog, but just straight up, local, hardcore thuggin' blog. The winner was Gambit's own bestofneworleans.com. We figure since we placed second to the blog that ran the contest, that is a win. Or at the very least remind everyone of that popular youth song, "First is the worst, second is the best, third is the turd."

Pick up a copy at your local bar, coffee house, po-boy shop, or Langenstein's. I have a feeling that the print edition will fetch a pretty penny on eBay sometime down the line since food blogger collectibles are now considered one of the safest long term investments.

Thanks to everyone who voted for us. We appreciate it.

This past Sunday, the weather was phenomenal. Sun, cool temps, wind, and not a drop of rain. To celebrate the weather and our victory, we grilled some chicken, scarfed down potato salad, and finished it all off with some Lazy Magnolia Indian Summer Spiced Ale.

You know how to make barbecue chicken so I will not bore with how I did it. But I do want to call your attention to a great tip I have used recently when cooking chicken. A "dry brine" accomplishes many of the same tasks as a traditional brine but a little quicker. Before you grill your chicken (or roast it, saute it, whatever), coat it in kosher salt. A lot of salt-a fistful will do. Let it sit for as long as you have, thirty minutes is great for chicken breasts, a little longer for a whole bird. Then rinse, dry, and season. Enjoy.


Potato Salad

2 pounds potatoes-fingerlings, small Yukons, or red potatoes work best, cook in heavily salted water until a knife easily pierces. Do not peel prior to cooking.

While potatoes are cooking make a dressing. Since serving this potato salad with chicken, I like to use tarragon vinegar. The anise undertones of the vinegar provide a nice balance to the tangy, juicy chicken. So, a 3 second glug of vinegar, a heaping spoonful of mustard, salt and pepper. Whisk, and while whisking stream in about a nine second pour of oil. Taste, adjust seasonings. Add to dressing some small diced celery, maybe some green onions or shallots, perhaps parsley if you have it.

While potatoes still warm, cube or slice and add to dressing. Stir, allow flavors to sit for a while, then serve. Summertime and the living's easy...