Food with a side of funny: Daphne dishes out the comedy on Food Network

Food Network’s new show Daphne Dishes features mom, wife, and home cook Daphne Brogdon. It brings a fresh approach to feeding the family with a generous dash of comedy. Whether it is for a PTA meeting or a gals’ night in, Daphne cooks up a storm with simple recipes that will feed a crowd and bring the family together.

Mom, blogger and home cook Daphne Brogdon shares all the secrets to her easy and impressive family-friendly meals in her series Daphne Dishes. Plus, she serves it all up with a healthy side of humor. From Daphne’s home kitchen in Los Angeles, get ready to jump into her life and meet her two cute kids, one sweet dog, and chef-husband Mark Peel. And shh … don’t tell Mark the kids like her cooking better!

For her Movie Night Alfresco episode, Daphne transforms her backyard into an outside movie theater for a Twilight party, and she has fun, drive-in movie food to match. Starring on the menu is her Culver Crest Popcorn Chicken, and in a supporting role, Camouflage Salad with Edamame and Cabbage. And the night has a sweet ending with refreshing Ginger Lemonade.

CULVER CREST POPCORN CHICKEN
Serves:  
Active Time: 45 min.
Total Time: 2 hours 5 minutes (includes marinating and chilling times)

Ingredients:
For the Chicken and Marinade:
1 pound boneless skinless chicken thighs
2 tsp. ground fennel seed
2 tsp. ground mustard seed
2 tsp. salt
1 tsp. freshly ground black pepper
1 cup buttermilk
1 small onion, sliced

For the Breading:
½ cup all-purpose flour
2 eggs
1 ½ cups panko breadcrumbs
2 tsp. ground fennel seed
2 tsp. paprika
2 tsp. salt
½ teaspoon freshly ground black pepper

Canola oil, for frying

Instructions:
For the Chicken and Marinade:

1. Cut each chicken thigh into bite-size pieces, approximately 1 ½ by 1 ½ inches.
2. In a large resealable plastic bag, combine the fennel, mustard, salt and black pepper.
3. Add the chicken and massage the bag so the chicken is thoroughly coated in the spices.
4. Add the buttermilk and onions, and massage the bag again to mix the ingredients.
5. Marinate the chicken in the refrigerator for at least 1 hour and up to overnight.

For the Breading:
1. Set up a breading station by lining up 3 small baking dishes or pie plates. In one dish, add the flour.
2. In the second, whisk the eggs with 3 tablespoons water.
3. In the third, mix together the panko, fennel, paprika, salt and black pepper.
4. A few pieces at a time, remove the chicken from the marinade and let the excess drip off before dredging in the flour.
5. Shake off the excess flour and then dunk the chicken in the egg wash, letting the excess drip off.
6. Finally, dredge in the panko mixture, making sure the chicken pieces are completely coated.
7. Place the breaded chicken on a wire rack set over a baking sheet and refrigerate, uncovered, for 15 to 20 minutes.
8. Fill a large, heavy skillet with about an inch of canola oil and heat to 350 degrees F over medium heat.
9. In batches, fry the chicken in the oil until golden brown all over, 3 to 4 minutes per side.
10. Drain on a paper-towel-lined baking sheet.

CAMOUFLAGE SALAD
Serves:  
Active Time: 15 min.

Ingredients:
3 Tbsp. low-sodium soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. sesame seeds, toasted
1 tsp. honey
1 tsp. sesame oil
¼ cup canola oil
1 head Napa cabbage, shredded
2 cups frozen shelled edamame beans, thawed
6 scallions, sliced
1 Tbsp. chopped fresh cilantro

Instructions:
1. Whisk together the soy sauce, rice wine vinegar, sesame seeds, honey and sesame oil in a large bowl.
2. Whisk in the canola oil.
3. Add the cabbage, edamame, scallions and cilantro and toss to coat.
4. Transfer to a serving platter.

GINGER LEMONADE
Serves:  
Active Time: 20 min.
Total Time: 1 hour 20 minutes (includes steeping time)

Ingredients:
2 cups sugar
One 3-inch piece ginger, sliced
2 cups freshly squeezed lemon juice

Instructions:
1. Combine the sugar, ginger and 2 cups water in a small pot. Heat over medium heat until the sugar dissolves and the water is hot.
2. Set aside to cool completely. Once cooled, remove the ginger slices.
3. Combine the ginger syrup, lemon juice and 10 cups water in a large pitcher.
4. Stir and then pour into glasses over ice.

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