Show Description: Go behind the scenes of the Silver Spur Rodeo as Chad and his family experience this great Florida tradition.
Where: Silver Spurs Rodeo, Kissimmee, FL
When: Be sure to check the Silver Spurs Rodeo web site for rodeo dates. But we’d recommend February, April, June, and October when they’re either holding their own rodeos or hosting large event rodeos.
How Much: Get a one of a kind experience for $15 and kids 10 and under are free!
What you’ll need: Comfortable clothes and shoes. But of course, you’re going to a rodeo! So feel free to strap on the biggest belt buckle you can find and dust off that cowboy hat. The arena is indoors so no sunscreen needed.
Florida Cooking: Buttermilk Fried Southern Chicken with Sweet Corn and Ricotta Cakes
Yield 4 Servings
4 Florida chicken cutlets, skinless and boneless
2 cups natural flour
1.3 cup cornstarch
1 1/2 cups buttermilk
Sea salt and fresh ground pepper
2 servings whole wheat pancake mix, prepared as directed on package
2 ears Florida sweet corn, shucked and kernels removed from cob
1/2 cup ricotta cheese
1 cup red Florida sweet pepper, diced small
2 tablespoon fresh parsley, chopped fine
Olive oil for cooking
8 ounces Florida arugula
1/2 lemon, juiced
Florida sugar cane syrup to taste
Preheat a fryer to 350 degrees.
Preheat medium sized sauté pan over medium heat.
Combine the flour and cornstarch in a medium sized bowl, and season with salt and pepper.
In a second mixing bowl, combine the eggs and buttermilk. Mix the buttermilk and egg mixture to combine.
Lightly season the chicken cutlets with salt and pepper. Coat the cutlets in a thin layer of the flour mixture, and then dip them into the buttermilk mixture. Let the excess buttermilk mixture drain off, and then place the coated cutlets into the hot fryer. Continue this process with all four cutlets.
Cook cutlets in fryer until they are golden brown, and completely cooked throughout. The cooking process could take 4 to 7 minutes depending on the size.
When the cutlets are completely cooked throughout, place them on a plate lined with paper towels to drain.
To prepare the fritters, add the fresh corn, ricotta, sweet peppers and parsley to the prepared pancake batter.
Season the mixture with salt and pepper to taste.
Spoon silver dollar sized dollops of the fritters into the preheated sauté pan that has been oiled with a teaspoon of olive oil. Cook fritters for about two minutes on each side until golden brown. Remove cooked fritters from pan and continue cooking process until all the batter is used.
In a medium sized mixing bowl, add the arugula, lemon juice and one teaspoon olive oil. Season the arugula to taste with salt and pepper, and toss to evenly coat.
To plate dish, place two fritters on each plate, add an even amount of the arugula, and top with a cooked chicken cutlet. Drizzle the chicken with the sugar cane syrup.