Pennsylvania Dutch Chicken Pot Pie

A family tradition passed down from my great-grandmother (at least). It's not really a pot pie in the usual sense, but rather chicken, potatoes, and homemade noodles in a thick broth. Leftovers can be reheated in the microwave (yummy) or pan-fried in butter (haven't tried it, but sounds good). Total prep time is 2.5 - 3 hours.

In a large (10 qt) pot, bring to a boil over high heat

1. 2 lbs. bone-in chicken (small chicken quartered, or two breasts and a thigh)
2. 4-5 qt. water (about 3/5 full, still needs to be measured)

Boil for 20-25 minutes, covered, until chicken is done. Remove from heat and uncover. Remove chicken to a plate. Cool 20-30 minutes.

While chicken is cooking, combine in a large bowl

1. 4 c flour (King Arthur all-purpose)
2. 1 stick butter (8 T)

Rub butter into flour until the size of small peas. Whisk in

1. 1 t salt (maybe 2 if using unsalted butter)

In a Pyrex cup measure, beat

1. two eggs

Supplement with

1. ice water (about 1/2 cup)

to make 1 c total liquid (or a touch more). Mix into flour until a firm dough forms. Mom suggests working the dough as little as possible, but it still requires kneading to bring together. Cover with plastic and refrigerate.

Bone chicken and cut into bite-sized chunks. Strain cooled broth, clean pot, and return broth to pot. Add to broth

1. 1 large or 2 small russet potatoes, peeled and cut into 1" or 1.5" chunks

Cover pot and heat to a gentle boil. Take 1/8 of the dough from the refrigerator, flour liberally, and roll out as thin as possible, until translucent. (A pasta machine might make this easier, though don't go to the thinnest setting.) Cut noodles into 2" squares and add to boiling broth one at a time. (As the pot fills up, aim for the bubbling places.) Add a grind of

1. black pepper

stir carefully, and re-cover. Roll out another portion of dough, stirring pot again gently before adding noodles as before.

Cook at a gentle boil for 15 minutes. Stir occasionally to prevent sticking to the bottom. Add flour paste or chicken broth as needed to adjust the consistency to that of a thin gravy. Add chicken and cook until warmed through. Serve and gorge! Pass pickles on the side, if you like that sort of thing.

Crook's Corner Shrimp & Grits

Crook's Corner in Chapel Hill does a mean rendition of some Southern classics. This recipe, published in Duke Magazine, claims to be the authentic recipe of the late Bill Neal. I can't vouch for that, but it sure does taste like the wonderful stuff served at his restaurant.

Cheese grits
These take 4 cups of liquid rather than the 3 called for on the package because the cheese thickens up the grits considerably.
Bring to a boil

1. 4 c milk (or water, in a pinch)

Stir in

1. 1 c stone-ground or quick grits (not instant)

Cook until thickened, stirring constantly. Stir in

1. 1 c grated Cheddar
2. 1/4 c grated Parmesean
3. 4 T butter
4. 1/2 t salt
5. 1/8 t pepper
6. pinch cayenne pepper
7. 1/4 t Tabasco (or more to taste)

Shrimp and Grits
In a skillet, saute until browned but not crisp

1. 6 slices bacon, diced

Remove to paper towels to drain, leaving grease in pan. Add to pan

1. peanut oil (as necessary to cover the pan bottom with fat)
   
2. 1 lb. fresh shrimp, peeled, deveined (optional), rinsed, and patted dry
   

Turn shrimp when colored on one side and add

1. 2 c sliced white button mushrooms

Saute about 4 minutes, stirring. Add

1. 1 c minced scallions (white and green parts)
2. 1 large clove garlic, minced

Cook another minute, then add

1. 4 t lemon juice
2. Tabasco sauce
3. salt and pepper
4. 2 T chopped fresh parsley

Divide grits (above) among 4 plates, top with shrimp mixture and reserved bacon. Serve immediately!

Guacamole

This was an accompaniment to some Emeril recipe on Food Network, but it's the best guacamole I've ever had. It's pretty much the only one Katy will eat, too. We like to serve it with the scoop-shaped tortilla chips and the white queso you can find in the refrigerator case (not the nasty orange "nacho cheese").

1. 2 large firm-ripe avocados, peeled, pitted and cup in 1/2-inch pieces
2. 1/4 cup minced white onions
3. 2 T minced fresh cilantro leaves
4. 1 T fresh lime juice, or more to taste
5. 1 t minced Serrano or jalapeño chile
6. 1/4 t ground cumin
7. 1/4 t minced garlic
8. 1/4 t salt
9. Pinch cayenne

In a large bowl, combine all the ingredients and mash with the back of a fork until mostly smooth with a few chunks. Adjust the seasoning to taste, and serve. I tend to substitute 2 t dried cilantro or use less of the fresh stuff to tone down that flavor.