Dolly Wolly

The one. The only. Dolly Wolly. She is the bestest. And I love her to death. She is a big part of my life and of our lives. Helping us out many times with numerous "day job" related events. As a deputy member of the lobstersandwich gang, she and Deputy Miester are the supreme head honchos of the Deputy Brigade.

Meaning.... when we need others to cook , Deputy Doll leads the "cooking charge" and Deputy Miester handles the "administration aspects". Deputy Doll's main squeeze is the Irishgolfer, while Miester hangs with ChunkyMonkey.

Like....you know...like... when we announce the homemade fudge making afternoon party sometime in the next month. Well , Dolly Wolly will be heard in the audio feed as she stirs and stirs. But Miester will put the details in place. Plus Miester is "Mama" to little Terry( the terror-ier) while the Sauc is "Mommie"...( Hey new and potential dog owners out there....don't ever say you won't call yourself mum or dada....YES YOU WILL!!)

So this is what Deputy Doll did for Saucy on October 2. As a present for Saucy's birthday. Bacon Boy and his girl were invited to the home of Doll and Irish guy. There ,waiting for the evenings enjoyment, we found: wine and cocktails and china and silver and FIVE recipes from October Gourmet Magazine!!! They were: the Canton Ginger Kick cocktail (pg 122); the Panko Oven Fried Chicken; the Yellow Rice; an appetizer of Barbecue-Rubbed Scallops with Sauerkraut Soup AND Brown Butter Pound Cake for dessert! Wow. I'm showing you the photos next but let me say first that EVERYTHING was INCREDIBLE. And that soup...man!! You had NO IDEA there was sauerkraut in it. We all ate like little piggie-pies.

So, would you like to try your hand at that succulent oven fried lickin' chicken? Below is the recipe, fresh out of the October 2009 issue of our beloved GOURMET MAGAZINE:

                          Oven-Fried Panko Chicken

2 cups Japanese breadcrumbs (panko)
1/2 tsp cayenne
1 stick unsalted butter, melted
1 chicken( about 3.5lbs) cut up into 10 pieces

1. Oven rack in middle, preheat to 450F
2. Stir together panko, cayenne, 1/2 tsp salt, 1/4 tsp pepper in a pie plate.
3. Then mix together butter, 1/2 tsp salt and 1/4 tsp pepper in a small bowl and brush over chicken. Next, dredge chicken in crumbs, pressing when necessary so that they adhere. Put them skin side up on cookie sheet/baking pan
4. Bake 30 to 40 minutes till well browned and cooked through. Let stand uncovered 5-10 minutes before serving.

Yummmmmmmmmmmmm-ie   and so very simple . Make lots for leftovers next day. Especially good for munching while standing at the fridge door.....or you could take some on a picnic....

Cause ev'body likes chicken...

Hugs and more hugs,


  1. Looks absolutely delish!! The chicken recipe couldn't be easier...but I know it's packed with flavor--and now you've tweaked my curiosity to try the soup!
    Thanks, guys!!

  2. Huny, Hush! That food looks awesome. What a fabulous gift! I love that. You're really doing this blog thing right. Thanks for saying hello. Take care, Keri


  3. Oh My... It's almost midnight. No, actually, it IS midnight and now I want chicken.
    I must stop reading food blogs and especially yours when it is not appropriate to get into the kitchen to prepare oven-fried panko chicken.

  4. That looks so easy and so good! I love the uber crackly crunch from panko breadcrumbs! :D