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Pan Fried Chicken

7/7/2015 11:24 AM

 

 

In honor of National Fried Chicken Day (a day late), Atlanta native and Red Clay Soul author Jay shared his favorite recipe: Pan Fried Chicken.

 

Family recipes have a strange way of being a common denominator in childhood memories. When reflecting on memories growing up, it’s funny how comments like ‘Remember when Grandmother made (this or that)? Man it was good…’ One recipe that has stuck with my family is my Grandmother’s pan fried chicken.

 

 

Her talent in the kitchen is almost unmatched – when visiting, every morning started with a spoonful of lard to cook the eggs, and ended saving the bacon grease for the next meal. Most of the vegetables came from the garden in their back yard, and the meat came from the butcher down the street. They grew up in a small town, so everyone knew everyone – including the butcher. We’d call for chicken, and he already knew the amount.

 

Grandmother’s pan fried chicken is clearly the way God intended for chicken to be served. It is possibly the perfect food – served fresh out of the pan with rice and gravy for dinner, served cold for lunch, tailgates, family gatherings, or events in town, she never seemed to make enough.

 

The good part about pan frying chicken is the thin, but crisp crust that forms on the outside of the meat from touching the pan. Deep fried chicken almost floats in grease, and usually has a lot more breading. While I won’t turn down fried chicken, I would choose pan fried seven days a week and twice on Sunday.

 

 

 

Here’s how she does it:

 

Salt and Pepper chicken pieces (bone in, skin on)

 

Refrigerate for two hours

 

Rinse chicken

 

Roll chicken in the flour mixture (2 cups flour, 1 teaspoon salt, 1 teaspoon pepper)

 

In an electric frying pan heat ½” Wesson oil on medium heat. Cook the breasts first, then the thighs, legs, and wings, turning regularly until internal temp is 165 degrees (and the juices run clear).

 

The icing on the cake? Make gravy with the drippings:

 

Drain the fat from the cooking grease. Add flour in the drippings until it turns golden brown. Add milk and stir until it turns to a gravy consistency Serve over white rice.

 

 

 

Instantly make friends.

Posted By Onward Reserve

The 2015 SEC Travel Schedule

7/7/2015 11:10 AM

 

 

College Football season is roughly 90 days away. It hurts. That’s a long three months, folks. From a travel perspective, it’ll be here before you know it. So get your credit card points ready, because we’ve figured out the perfect SEC travel schedule. Want to do it right for the 2015 season? Here you go:

 

September 5th in Atlanta for the Chick-Fil-A Kickoff Classic, where Auburn will take on Louisville. Not to miss: Fox Brothers BBQ.

 

September 12th in Knoxville. The Oklahoma Sooners come knocking on Rocky Top, where Tennessee is looking for a bit of revenge after last year’s game in Norman. Tennessee is taking advantage of some upside, but Oklahoma will be as tough a challenge that the Vols will face all year. What you’ll remember: The words to “Rocky Top”.

 

September 19th in Baton Rouge, where Auburn descends into Death Valley. LSU is always a challenge, and there’s a good chance that this will be a 7:45 night game; nationally televised on ESPN. A night game in Baton Rouge is as good as it gets, but Auburn will bring it. Not to forget: earmuffs (for the language).

 

September 26th in Oxford. There is no way to write an SEC travel schedule and NOT include Oxford within the first month. Vandy comes to town in a good SEC West showdown. Whether it’s a noon game or a 7:45 game, the Grove will be rocking and rolling. What to bring: an appetite.

 

October 3rd in Athens. Both teams should be undefeated going into this showdown. There’s a good chance that Gameday will be in town. This will be the biggest game in Athens in years. Can you imagine what Athens will be like when the Tide faithful start rolling into town? It will be like the free Panic concert in the late 90s. College Football will revolve around this game on this day. Make sure you see: Onward Reserve’s Athens store.

 

October 10th in Gainesville. This one is a crapshoot, as Florida’s expectations are measured with a first year coach and a million question marks. Missouri seemed to find a way into the SEC Championship game, so this game should measure on the Richter scale. The temperature will finally be bearable in Gainesville, so take advantage of a great game in the Swamp. What to remember: Sunglasses. There will be a LOT of orange.

 

October 17th in Nashville, where the Gamecocks of South Carolina come to town to take on the Commodores. For some reason, this game is ALWAYS good. Spurrier will be up to his antics, and Nashville will be rocking. What to remember: Boots.

 

October 24th in Tuscaloosa. Tennessee is in town. Enough said.

 

October 31st in Jacksonville. This is what it’s all about…a “neutral” location game where Georgia takes on Florida, in a game where rankings don’t matter (remember last year?). The game is the main attraction, but don’t forget about the week leading up…stay a couple nights in St. Simons and in Jacksonville for the weekend. Make sure you see: all the Halloween costumes.

 

November 7th in College Station, where Auburn takes on the Aggies. Auburn has a lot riding this year, and the expectations are high. Texas A&M return an extremely strong team, so it won’t be a cakewalk.

 

November 14th in Auburn. Georgia comes to town in the South’s longest running rivalry. Luck seems to play a factor every year in this game, with the immaculate reception in 2013, and Gurley’s big return in 2014. This year should be even better, as this could be a preview for the SEC Championship game. What you’ll remember: How Auburn is one of the best campuses to experience a big college football game.

 

November 21st in Fayetteville for the Mississippi State Bulldogs vs the Razorbacks. Admittedly, there isn’t a great SEC schedule this weekend, but this should be an excellent game by two SEC West teams on the rise. Don’t forget: get some ribs at Rendezvous in Memphis on your way over.

 

November 28th in Atlanta. Georgia vs. Georgia Tech. No, it’s not an SEC game, but it’s old-fashioned hate, and after the Yellow Jackets win last year, the Bulldogs will be looking to send a message. What you’ll remember: how there was more red in stands than the home team’s colors.

Posted By Onward Reserve

 

Our friend from Red Clay Soul takes over this month's Monthly Edit:

 

Growth.  It’s what every company thrives for, as long as there is a positive ROI.  Onward Reserve has been playing chess over the last few years, opening new stores all over the Southeast.  Founder and CEO TJ Callaway has been very strategic about where, when, and how to manage growth of Onward Reserve, and he believes that he has the recipe for success.

 

As most of you have seen, Onward Reserve is opening their newest location in the retail center of Georgetown.  The DC market seems ripe for an option like Onward Reserve and being less than a block from the intersection of M & Wisconsin, I think they will do just fine.  TJ was nice enough to chat about the new store, as well as all things Onward:

 

 

What made you decide on Georgetown?

 

At least on the Brick & Mortar front, Georgetown was one of the main goals I set for our company after we opened our first store in Athens, GA not quite 3 years ago.  It took us a couple of years and a lot of work to get here but the right things are worth the wait.  It is an absolutely perfect community for us as a brand and happens to be a nationally recognized retail destination.  I was taking Uber back to the airport the other day, sweaty from working as a construction manager for 48 hours and looked up from an email to realize I was passing the Lincoln Memorial.  I looked over at Jean, our visual merchandising guru, and said, "This is really happening."  It gives me goose bumps every trip to realize we have a store in Washington, D.C.  How cool is that?  We will be among the finest retailers in the world in Georgetown and that makes me so proud of our team.  

 

How has the process for Georgetown been different than the other stores?

 

No store of ours is the same as another (so long as I have anything to do with it) and accordingly, none of the processes to get them off the ground are the same.  I love finding cool old spaces and being able to take odd elements of each and turn them into something special.  When you start with a plain vanilla box in a shopping mall it is hard to make something special - when you start with buildings that have been around for 50-100 years like our stores, you have so much character and history to build from. 

 

There is a strange corner in the back of the Georgetown store that sort-of sticks out and creates a visual challenge - so we just decided to make it a cabin with a red tin roof - inside the store.  It is going to be awesome.  There will be a bourbon bar along an old brick wall in the back and (of course) a pool table.  There are huge windows overlooking the canal and we had some giant heart pine tables made by Sons of Sawdust (@sonsofsawdust) in Athens out of reclaimed timber.  Everything has a story.  It wouldn't be worth it to me if it weren’t authentic.  People aren't looking for a place to come buy clothes, they can do that on our website and enjoy free shipping.  They are looking for a place to come experience our brand and what we are all about.  We owe it to our customers to put on a show and make every store worth the trip.

 

From a business perspective, Georgetown is a big-time market. It took a ton of planning and effort to execute the deal and the build-out as fast as we were able to pull it together.  We are still a small company and we don't have time or money to waste.  My hat is off to our amazing team both internally and 3rd party for helping us execute our vision for Georgetown in such a short time.

 

        (Buffing the original floors in our Athens store, around 2AM)

 

What is the biggest challenge you've faced so far with the Georgetown store?

 

Nothing worthwhile is easy.  There are challenges daily but nothing we can't overcome with scrappy determination.  Dealing with building permit offices and that sort of torment is my least favorite thing in the world.  Anyone who knows me knows I’m not fond of rules and hate waiting so it’s a pretty tough situation for me.  I understand why is all exists, I just wish everyone would have a little more sense of urgency.  Sad when it takes 3 months to get a permit to build a store and then just 3 weeks to do all the work.  We are done now though!  

 

How has the feedback been from the DC community?

 

It has been amazing.  Our new neighbors in town have been incredibly helpful and accommodating.  To be honest, it really blew me away.  I was expecting more competitive attitudes from other retailers and restaurants around us, but Georgetown is a very welcoming community.  Washington is a good bit north of Atlanta, but Georgetown sure feels like home as far as Southern hospitality goes. 

 

I seem to run into more people in DC that have heard of Onward Reserve than anywhere else.  The press we have lined up is fantastic and we are so appreciative of that.  I cannot say enough good things about the people in DC (other than the building permit folks of course - but that's the same everywhere).  

 

What are the opening details?

 

WE'RE OPEN!!!

 

No matter how big we get, some things must stay the same so we don't forget where we started.  We  all be piled in a U-Haul and drove to DC on Monday June 1st with tools, paint, furniture, taxidermy and all the best merchandise you have come to know and love.  That is what makes working with Onward Reserve fun.  We get our hands dirty and things (and people) get a little crazy when deadlines approach.  We opened on Saturday June 6th while I was still sweeping the sawdust off the floor when the first customers come in like I was in Athens in 2012!

                (Arriving in Georgetown last week- UHaul packed full)

 

We look forward to hosting you at the newest Onward Reserve location:

 

1063 Wisconsin Avenue

 

Or as always online at OnwardReserve.com. Call the Georgetown store locally (202) 838.9365 or call headquarters in Atlanta, GA, (404) 618.0751.

Click to see our other store locations.

 

Posted By TJ Callaway

May Monthly Edit

5/1/2015 11:30 AM

Posted By TJ Callaway

The KA Mint Julep

4/29/2015 5:38 PM

 

The Mint Julep is about as “southern” as it gets, and it gets quite a bit of play during the Kentucky Derby. Now, I don’t believe that “southern” is an adjective, but if so it could be used to describe my dad’s fraternity: Kappa Alpha Order. My dad was a KA in the 60s at a small school in South Carolina, and is still very close with quite a few of his brothers.

 

 

I remember quite a few fraternity stories from my dad when I was growing up, especially about their famous Mint Julep recipe – which isn’t like other mint juleps…he calls it the KA Mint Julep, because it was the recipe they used, and he hasn’t seen it made this way since. Well, after years and years of trying, I was able to pry the recipe out of him…it is with great pleasure that I give you the KA Mint Julep:

 

The Day Before:

 

Per drink, take one teaspoon of soda water, one teaspoon of powdered sugar, and 3 fresh mint leaves (multiply per drink).

 

Grind in a ball and pistol and drain all the liquid into a jar.

 

Refrigerate overnight.

 

After the mint concoction has spent the night in the refrigerator and it’s time to party, fill a sterling silver julep cup with crushed or shaved ice all the way to the top.

 

Pour one ounce of juice into cup and let settle. Refill ice to the top of the cup. Pour three to four ounces of bourbon over ice. Do not stir!!!

 

Now, re-top with ice again and garnish with mint. Do not stir!!!!

 

Now, the secret: Take a straw and insert until about halfway down in the drink. When you take a sip, you should taste both mint and bourbon in a manner that you have never experienced before. Keep moving the straw as you drink to keep the balance correct. Do not stir!!!!

 

These are really fun to drink and talk about as you get tipsy. One is usually enough because nobody drinks one slowly… Unless you want a sloppy mess, I would suggest 80-proof bourbon or a short party. Have fun…

 

JRS is the author of Red Clay Soul

Posted By Onward Reserve
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