Monday, May 2, 2011

Fried Chix and Fuzzy Fiddleheads

Fried Plum Creek chicken, fiddleheads (great even not defuzzed), asparagus, and fried lemon.  Drizzled with Ohio Honey.  The chix, honey, and fiddleheads were all from the Shaker Market.

Standard fry-job on the chicken.  For the veg, just a quick saute in olive oil with salt and pepper.  First in the pan was the straight from the yard asparagus, and after about 2 minutes the rinsed fiddleheads joined.  All said, the whole veg saute took about 5 minutes.

Now to find some local morels . . . .

1 comment:

Corazon said...

wow!this looks so delish!and btw i love the way you called this dish.hehe