Tuesday, January 7, 2020

Blake Shelton's restaurant opens in Orlando April 13 & Jason Aldean on his best career advice ever

Blake Shelton will open his fourth Ole Red restaurant and bar in Orlando, FL April 13. There will be live music, seating for 500, a private event area and three bars. The menu will include Blake’s signature Champagne of Fried Chicken that’s marinated in beer plus dishes native to Orlando as well.

Trisha Yearwood makes records and tours. She also has a cooking show, a furniture line and bestselling cookbooks giving her a net worth of $40 million. Garth just does music and his net worth’s about $350 million.

Luke Combs revealed he does not do bar soap anymore only the liquid kind; even in the shower.

Brett Eldredge starts the day healthy and his normal breakfast is a peanut butter, banana, almond milk, blueberry smoothie.

Finally - Jason Aldean says the best career advice he ever got was from Tim McGraw who said, ‘be aware of every move you make as you’re ultimately the boss of your own career.’

This recipe is inspired by Blake Shelton’s popular Ole Red restaurant chain.
Champagne of Fried Chicken
¾ cup dill pickle brine
3 Tbsp kosher salt, divided
3 (12-oz) bottles Miller High Life, divided
1 fresh thyme sprig
1 bay leaf
1 whole chicken, cut into 8-10 pieces
Canola oil, for frying
2 cups all-purpose flour
½ cup finely ground cornmeal
2 Tbsp smoked paprika
1½ Tbsp black pepper
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp dried thyme
1 tsp cayenne
In a small saucepan, combine pickle brine and 2 Tbsp salt to a boil. Cook 1-2 minutes, stirring occasionally, until salt dissolves. Remove from heat; stir in 2 bottles of beer, thyme sprig and bay leaf. Transfer to a bowl large enough to hold brine and chicken. Cool to room temperature; refrigerate until cold. Add chicken to cold brine; refrigerate 6-12 hours. Fill a large Dutch oven or pot with 3 inches oil. Heat to 350°F. In pie plate, combine flour, cornmeal, remaining 1 Tbsp kosher salt, paprika, pepper, onion powder, garlic powder, dried thyme and cayenne. Pour remaining bottle of beer into a shallow bowl. Set a wire rack over a sheet pan. Working with one piece at a time, remove chicken from brine, shaking off excess. Dredge in flour mixture, dip in beer and dredge again in flour mixture. Place on wire rack; let stand 3 minutes. Fry 8-10 minutes or until golden and chicken registers 165°F on a meat thermometer, turning to cook evenly. (Fry chicken in batches to avoid overcrowding pan.) Drain on a paper-towel-lined plate.