A 'Breaking Bad' dinner: From tableside guacamole, to 'Americone Dream' ice cream pie
The last episode of AMC's 'Breaking Bad' may have aired, but we know the show's impact is far from over. Catch up on old episodes with a few of these dishes inspired by the characters.
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No "Breaking Bad" menu would be complete without some fried chicken, from Gus Fring’s Los Pollos Hermanos, the fried chicken joint which played heavily into the show’s third and fourth seasons. We served our boneless fried chicken tenders over a spicy salsa verde, drizzled with a bit of chipotle mayo.Skip to next paragraph
The Gourmand Mom
Amy Deline is a stay at home mom to three little boys. She’s a former early childhood educator with a lifelong passion for home-cooking. Amy is the author and photographer behind The Gourmand Mom, a blog which celebrates food through simple and perfectly seasonal recipes, fit for a gourmet feast among friends or a relaxed family dinner.
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2 pounds chicken tenderloins
3 cups buttermilk, divided
2 cups flour
2-1/2 teaspoons garlic powder
2 teaspoons salt
1-1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
Vegetable oil, for frying
1. Soak the tenderloins in 2 cups of the buttermilk in a covered container in the refrigerator for a few hours.
2. Heat the vegetable oil in a large frying pan over medium/medium-high heat, until sizzling hot.
3. Whisk together the remaining cup of buttermilk and the eggs in a large bowl. Transfer the chicken tenders to the egg mixture.
4. In a small baking dish, stir together the flour, garlic powder, salt, paprika, and cayenne pepper.
5. Remove the chicken tenders from the egg mixture. Allow the excess to drip off. Press the chicken into the flour mixture until well coated on both sides. Place in the hot oil. Cook for about 3-4 minutes on each side, until cooked through and golden brown. (The chicken should sizzle when placed in the oil.) Drain the cooked tenders on a paper towel. Repeat in small batches until all of the chicken has been cooked.
Slightly modified from Rick Bayless’ Salsa Verde
1 jalapeno pepper or 1-2 serrano peppers, halved, stems and ribs removed*
4 cloves garlic
1 tablespoon olive oil
1/2 white onion, coarse chopped
10-12 cilantro sprigs, bottom portion of stem removed, coarse chopped
Juice of 1/2 lime
Salt, to taste
*Use jalapeño for a spicy sauce. Use serrano for a more mild sauce.
1. Preheat your broiler.
2. Remove the husks from the tomatillos. Rinse. Cut off the stem, then halve. Place the halved tomatillos, garlic cloves, and jalapeño or serrano pepper on a baking sheet. Lightly rub the tomatillos, peppers, and garlic with olive oil. Roast a few inches under the broiler for about 5 minutes. Flip them over and roast the other side for about 5 minutes. Once cool, transfer the entire contents of the tray (including the juices) to a blender. Add the onion and cilantro. Blend to desired consistency. Season with lime juice and salt, to taste.
1 chipotle (from can of chipotles in adobo), pureed or very finely chopped
1/3 cup mayonnaise
2 tablespoons of adobo sauce (from can of chipotles in adobo)
Combine all ingredients until well blended.
Skyler’s Creamy Potatoes with Cheddar and Jalapeño
The fifth season’s episode “Fifty-one,” finds Walt, Skyler, Hank and Marie seated once again at a dinner table on Walt’s 51st birthday, reflecting back the past year, with Walt spinning a web of lies while Skyler silently contemplates an escape for herself and her children. Attempting to break the tension, Marie offers a compliment about Skyler’s mashed potatoes, eager to learn how she removed all of the lumps. Skyler distractedly credits the use of a potato ricer, though her potatoes were actually store-bought and microwaved.
It may not truly be Skyler’s trick to creamy potatoes, but a potato ricer is in fact the ticket to smooth, non-gummy potatoes. By pressing the cooked potatoes through the ricer, lumps are thoroughly removed, without disturbing the cooked starches too much. I’ve had my eye on a potato ricer for many years now, though the idea to purchase one always corresponds with the holiday season, when I’m bleeding money and just can’t wrap myself around the added expense. I bought myself one yesterday in honor of this dish. Those are some smooth potatoes!
8 large russet potatoes, peel and chopped into 1-inch chunks