Soul food potluck: Try fried 'yard bird,' lemon pudding

For chicken shake:

1. Combine ingredients in a mixing bowl and stir until blended.

For chicken:

1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hours.

2. Combine buttermilk, coconut milk, garlic and Chicken Shake, then place chicken in marinade overnight in refrigerator.

3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.

4. Remove marinating chicken from fridge and allow excess marinade to drip off.

5. Roll chicken in breading, shaking off excess.

6. In an 8-quart pot, fill with oil and bring to 300 degrees. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165).

7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.

For gravlax:

1. Combine the sugar, salt and peppercorns in a small bowl and mix well. Place the salmon in a shallow dish and rub a handful of the salt mixture into both sides of the fish. Sprinkle the salmon with the remaining mixture and cover with the dill. Cover the dish and let stand for 6 hours in a cool spot.

2. Transfer the salmon to the refrigerator and let cure for 36 hours.

3. Scrape the seasonings off the gravlax, pat dry. Turn around and cut into quarter inch cubes.

For purple mustard:

1. Combine the red wine, port, shallots, mustard seeds, peppercorns and tarragon in a medium
saucepan, bring to a boil over medium-high heat, and boil until reduced to 1/2 cup.

2. Transfer to a blender. Add the mustard and mustard powder and blend until smooth. Store in a tightly sealed jar in the refrigerator for up to 2 months.

For pickled shallots:

1. Peel and thinly slice shallots.

2. Bring white wine vinegar, sugar, and water to a boil then pour over shallots.

3. Let sit until cooled to room temperature, then refrigerate till needed.

To assemble spread:

Plate gravlax and place purple mustard and shallots in bowls. Bring sliced pumpernickel bread to serve as is or brush with olive oil and crisp in oven once you arrive.

For bread pudding:

1. Mix together all ingredients except the brioche.

2. Pour the liquid over the brioche evenly. Allow it to sit for at least 1 hour stirring occasionally until bread is soft.

3. Spray the sheet pans with Pam spray and line parchment.

4. Scoop out bread onto the pan and pour liquid over it to fill the pan completely.
Oven should be preheated to 325 degrees.

5. Sit the pan into a larger pan and fill it half way with water.

6. Cover the pans with another pan (inverting it).

7. Set the timer for 30 minutes. It should not move when cooked.
Cut as desired.

For rum whipped cream:

1. Whip to a stiff peak.

For lemon curd:

1. Place lemon juice and zest in pan.

2. Place eggs in a large bowl and in separate bowl, mix together the sugar, cornstarch and salt.

3. Bring lemon juice and lemon zest to a boil. Once it comes to a boil, whisk together the sugar mixture into the eggs, and then follow it with the liquids, whisking slowly until combined.

4. Pour it back into the pot, and on medium flame, stir constantly. Once the mixture begins boiling, allow it to boil while stirring for at least 3 minutes.

5. Strain it through a fine sieve while hot, and pour it into a hotel pan to cool, pressing plastic on the surface of the curd.

6. Once cool, put it into pastry bags and pipe little mounds on top of the bread pudding. Garnish it with candied lemon rind and mint.