Unfortunately I haven’t written about our Sunday Dinners in a while. I have really missed it so I want to start again. This Sunday Dinner is going to be a little different from my other writings, since this Sunday Dinner was a lunch picnic in the Blue Ridge Mountains. My husband Justin and I love hiking and since the Blue Ridge Mountains are only about an hour or so away we take advantage of it often.
Today we decided we would go to the Linville area of the BRM (from here out I’ll abbreviate Blue Ridge Mtns). This area is really scenic and has great trails, waterfalls, and picnic areas. I will be writing a different article about the trip because the area really deserves its own story.
A few weekends ago Justin and I were watching cooking shows on PBS and the show Chef John Besh’s Family Table was on and he made Pickled Shrimp, Fried Chicken, and Potato Salad. Justin decided he wanted to make this meal for a picnic, so we started to plan it out.
We used John Besh’s Pickled Shrimp recipe but for the fried chicken and potato salad we used our own recipes. Justin brines his chicken legs using salt, water, lemon, fresh herbs, and peppercorns. Then he uses a Korean method of steaming then frying the chicken. This method ensures the chicken is cooked through without drying out the meat and then you do a quick fry to get the skin crispy.
I have several Potato salad recipes, but since we were going on a picnic I didn’t want a mayo based one. I used olive oil, red wine vinegar, grainy mustard, shallots, and of course salt and pepper. I mixed everything together then combined it with just boiled and drained quartered new potatoes. After this cooled I added whatever fresh herbs I had on hand which were tarragon, dill, parsley, and rosemary.
I hope this Sunday Dinner inspires you to go and make a great picnic out in nature or wherever your favorite spot is!