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Monday, June 02, 2008

Hollyhock Hill featured in Saveur

Hollyhock HillHollyhock Hill, the venerable family-style restaurant on Indianapolis’ north side, is one of the subjects featured in a coast-to-coast culinary road trip in the the July 2008 issue of Saveur magazine.

The editors loved the place, pronouncing it "the world's best fried chicken" and giving it more than three full-page color photos. They also print Hollyhock Hill's fried chicken recipe, which seems too simple to be accurate: Season with Kosher salt and refrigerate for at least one hour or overnight, dredge chicken in flour and fry in a 12" cast-iron skillet with 3/4" of lard or shortening heated to 350°F; fry for about 10 minutes, turning occasionally, then reduce heat and fry about 10 minutes more until done; drain and serve. (I've never made fried chicken that I was happy with, so I'll try it!)

Another stop for Hoosier food was made at the Strongbow Inn in Valparaiso. The editors liked it too, and published the inn's recipe for Turkey Noodle Soup. Not making the cut for the wrong reasons was the Nashville House, which the editors skipped because it didn't look "authentic" enough. They'll get letters....
J. Silverheels Gray, 4:49 PM

1 Comments:

I haven't seen the byline on the article, but it always irks me when magazines get it so wrong. Not only do I think that fried chicken recipe is pretty dumbed down, there were just too many errors in the article to make me think the magazine had even fact checked it. (Hollyhock Hill is certainly not close to Eli Lilly.)

Plus, I just don't think their fried chicken is that great.
Blogger braingirl, at 7:59 PM  

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