Tag Archives: chicken

Amazing Chicken with Pomegranate and Pistachio on Persian Saffron Rice

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pomegranate chicken

The flavors of this dish were swimming around in my mind for a few days. Finally, I took the leap and made it. I used my pressure cooker to do the Persian Saffron Rice and it turned out fabulously. There was plenty left over for some more meals. The savory, sweet, sour and crunchy elements in this dish really sang to me. I think that they will to you.

The Chicken

Ingredients:

1 pound of chicken thighs, skin removed.

1 cup of Olive Oil

3 tablespoons hot smoked paprika

5 tablespoons Vik’s Garlic Fix (or your favorite garlic salt blend)

I sweet onion minced

4 garlic cloves minced

1 Tbs cinnamon

1 Tbs ground cardamon

1/4 cup golden raisins, plumped in hot water and strained

2 TBS corn starch dissolved in 3 TBS water

1/2 cup of pomegranate syrup or molasses

1/2 cup maple syrup

Zest and juice of one lemon

1/2 cup water

1/2 cup pistachios roughly chopped and toasted

fresh pomegranate arils and cilantro for garnish

Method:

Sprinkle the chicken with the garlic salt and the smoked paprika. Allow to sit for at least 1 hour or up to 12 hours.

Add the oil to a saute pan and brown each of the chicken pieces. Place into an oven proof dish while browning the other pieces then put into a 300 degree oven.

Remove all but 3 TBS of the oil from the pan.

For the sauce saute the onion and garlic in olive oil.

Add the pomegranate molasses, raisins, the lemon juice, maple syrup and zest and juice of the lemon, the water, the cardamom, cinnamon and the cornstarch slurry. bring to a high simmer and whisk while the liquid thickens.

Return the chicken to the pan, including juices and bring back to a full simmer. Continue to cook for about 30 minutes or until the chicken is tender. While simmering, continue to spoon the sauce over the chicken.

To serve, plate with saffron rice and top with the pistachios, cilantro and pomegranates

Best Brunswick Stew Recipe, Sassy Style!

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Brunswick on table with window

Brunswick Stew is a sassy one pot dish full of flavor. It is however a dish with a questionable heritage. There are three schools of thought on the origin of Brunswick Stew.  The first is from Queen Victoria’s adoration of the dish coming from the original Brunswick: Braunschweig, Germany. Next Brunswick, Virginia and the nearby coastal communities in North Carolina claim the dish started there. Finally, Brunswick, Georgia and St. Simons Island, Georgia also say the dish originated there. The two US versions vary slightly. In Virginia the protein is usually chicken. In Georgia it is a mixed plate of smoked chicken, pork and sometimes beef. What is similar in the two recipes is a tomato base with a variety of vegetables. The Georgia version is sassier… more vinegar and more smoke and that is what I am presenting here with a Charleston twist, okra and fresh tomatoes.  One more thing, the original versions were made in hunting camps and often contained opossum, squirrel or rabbit, I am NOT going there, but feel free to add them if you wish.

The secret is in the sassy sauce! Yield one gallon. Freezes well or serves a crowd!

The Sassy Sauce

Brusnwick sauce

Ingredients:

  • ¼ cup of butter
  • 1 ½ cups ketchup
  • ¼ cup prepared yellow mustard
  • ½ cup apple cider vinegar
  • 3 tablespoons chopped garlic
  • 2 tablespoons freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 1/8 cup of liquid smoke
  • 1/8 cup of hot sauce (I like Texas Pete for this)
  • ½ cup brown sugar or cane syrup if you can find it

Method:

  • In a 2 quart sauce pan, melt the butter
  • Add ketchup, mustard & vinegar and stir to blend
  • Add garlic, peppers, liquid smoke, hot sauce and brown sugar and stir to blend.
  • Simmer for approximately 10 minutes, do not allow to boil. Reserve for the stew.

The Stew

Brusnwick potatoes

Ingredients:

  • ½ cup of butter
  • 1 cup of diced onion
  • 3 cups of small diced potatoes (Yukon or red potatoes are best)
  • 3 cups of chicken stock
  • 2 14.5 ounce cans of crushed tomatoes
  • 2 14.5 ounce cans of fire roasted diced tomatoes
  • 1 pound each: smoked turkey or chicken, pulled pork and ham
  • 2 cups each: frozen lima beans, frozen or fresh corn, frozen peas, fresh cut okra & fresh cut tomatoes (any fresh veggies can be added)
  • ¼ cup liquid smoke

Brunswick Simmering

Method:

  • In a large stock pot, melt the butter and cook the onions and potatoes over medium heat for a few minutes
  • Add chicken stock, tomatoes and the meats and bring to a rolling boil for 5 minutes
  • Add the veggies, reserved sauce and place on a very low simmer for 1 hour

Brunswick bowl

Serve with cornbread or hush puppies

Re-Creating Husk’s Kentuckyakai Chicken Wings, Something different for Superbowl

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Many people have heard of Husk. It is a terrific restaurant here in Charleston. Chef Sean Brock is at the helm. Last year they also opened a Husk Nashville location. Sean has a passion for all things southern and everything at Husk is made from southern ingredients. At a lunch there I tasted their signature Kentuckyaki Chicken Wings. They utilize a sauce made by Bourbon Barrell Foods called Kentuckyaki Sauce.  The sauce is basically a kicked up teriyaki sauce made with southern ingredients (except for maybe the ginger). Since I did not have the sauce on hand and I wanted to try these wings for Superbowl… I checked the ingredients for the sauce on the Bourbon Barrell website and deduced that I have access to all of the ingredients to the sauce … so I did a dump and taste version of the sauce and here are the ending results:

Sauce Ingredients:
2 Cups Soy Sauce
1/2 cup Sorghum
1/2 cup local honey
1/2 cup Apple Cider Vinegar
8 cloves Fresh Garlic very finely grated
a 2″ piece of Fresh Ginger very finely grated
1 cup of Kentucky Bourbon divided in 1/2 cup portions

Add all ingredients except the final 1/2 cup of bourbon and simmer on medium low heat for 30 minutes. Add the second 1/2 cup of  bourbon and simmer for five minutes. Allow to cool completely. This the basic sauce, which is quite thin and can be used if you want to make more of a glaze, you can add a cornstarch slurry of 1 tablespoon of cornstarch mixed with 3 tablespoons of water. Add to the sauce and simmer further till thickened.

Prepping the wings:

Brine:

Make a gallon of sweet tea using mint just as you would for drinking (1 cup of sugar to 4 qts. water and 2 ounces of loose leaf tea). I add several sprigs of mint in mine too. I also added some juniper berries and about 1/3 cup of sea salt. Put the wings in a heavy duty ziplock bag or plastic container and refrigerate overnight, or up to 24 hours.

Smoke:image

 

Remove the wings from the brine and dry off with paper towels. Put them in a smoker for 3 hours on very low heat. You only want a small amount of smoke and you want the wings to retain moisture.

Fry:

Fry the wings in peanut oil (350 degrees) and drain. It is best to do this in small batches so that the oil maintains temperature. It should not go below 225 degrees. Drain the wings on a rack and then keep warm in the oven as you are frying.

Presentation:

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Toss the wings in the sauce and place on a platter. Scatter sesame seeds and chopped chives on the wings. Enjoy!

These also go great with my North Carolina style coleslaw!

Husk…. Sean Brock’s Southern Food

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Bon Appetit hailed it as the Best New Restaurant in the US…. accolades have been streaming ever since. It is not all hype, the food is amazing, creative and interesting. Husk is the love child of James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. Since opening Husk in Charleston he opened another outpost of Southern ingredients in Nashville. He recently opened Minero, a taqueria in the high rent district of downtown Charleston. There is word that he is also taking that concept to Atlanta where the Neighborhood Dining Group is headquartered. He transforms the essence of Southern food over and over again. Solid… delicious… promising. Sean is dedicated to bringing back old Southern grains, beans, greens and other treasures that were all but lost. He is the champion of the old non-gmo crops that were grown 200 years ago in the south. His food reflects that without being obvious. It is just delicious food, and then you learn its history and all of the work that went into bringing it to the table.

Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.

Starting with a larder of ingredients indigenous to the South, and set within a building complex dating to the late 19th century, Brock crafts menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisanal products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.

At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite of the South for everyone’s palates.

These photos are from my lunch there with Nathalie Dupree and Holly Herrick, two Charleston based friends of mine than rank in the upper echelons of Food Writers.  And so we were treated to many things that we did not order. On of the most amazing things that day was totally unexpected, the fried chicken skin with honey and hot sauce. It is a dish I have reconstructed at home a few times. I also reconstructed Husk’s Sweet Tea Brined Kentuckyaki Chicken Wings and you can get the recipe here.

Roasted Chicken with Jerusalem Artichokes, Olives and Meyer Lemon

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This dish is simple and yet one of the best dishes I have ever made. The flavors come bold and subtly, rich and satisfying and engagingly interesting at the same time. The inspiration came from Jerusalem by Yytam Ottolenghi and Sami Tammi. I added Meyer lemon, olives (black oil cured and green pitted) and used half of the chicken of their recipe. I also used more olive oil and less water than their recipe. So you can just add more chicken if you want to serve four people. You can Also use a whole chicken cut up instead of thighs.

Before oven

Ingredients:

  • 1 # Jerusalem artichokes (sun chokes) peeled and cut into quarters
  • 3 tablespoons lemon juice (I used Meyer, but any lemon juice is fine)
  • 4 bone in chicken thighs
  • 6 large shallots cut in half
  • 12 cloves garlic peeled
  • 2 medium Meyer Lemons, cut in half and then sliced thinly (you can use other kinds of lemon)
  • 1 teaspoon saffron
  • 1/4 cup olive oil
  • 1/2 cup cold water
  • 2 tablespoons pink pepper berries crushed
  • A hand full of olives (I used black oil cured and green)
  • 1/4 cup fresh thyme leaves (I used lemon thyme)
  • 1 cup (yes that is a lot) fresh tarragon leaves, chopped
  • 2 teaspoons salt (I used Murray River)
  • 1/2 teaspoon freshly ground black pepper corns

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Method:

  • Put the chokes in a sauce pan, cover with water and add half of the lemon juice. Bring to a boil and then simmer for 10 minutes, the chokes should be just barely cooked. Strain and allow to cool.
  • Mix together all of the remaining ingredients reserving 1/2 of the tarragon.
  • Put the chicken in a bowl and pour everything over the chicken and chokes.
  • Chill for 1-24 hours. I only marinated for 1 hour and it was extremely flavorful.
  • Preheat the oven to 475 degrees
  • Place the chicken skin side up in a roasting pan or clay pot
  • Spread the remaining ingredients all around the chicken
  • Roast for 30 minutes, then cover with foil and roast another 15 minutes.
  • Remove from the oven and allow to rest for 5 minutes, then serve with the reserved tarragon sprinkled on top.

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Crusty bread is good with this as there are fantastic brothy juices.

Best Fried Chicken EVER: French Laundry Style

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This is the first fried chicken I have had since moving to Charleston. Nothing says the south quite like fried chicken with mashed potatoes and gravy. Thomas Keller of the French Laundry  fame serves this chicken at Ad Hoc every Tuesday. This is quite simply the best fried chicken ever. I have tweaked it a bit from the original recipe after making it a few times. Less bay leaves, added peppers, fresh turmeric, honey in the buttermilk and some other changes. The brine maintains texture and flavors the chicken. It is delicious hot or cold. The buttermilk and honey impart a tang and sweetness. The coating fries perfectly if you maintain the temperature of the oil.
You need to start this ahead of time, it takes two days to make. The first 24 hours is brining in the refrigerator, but the active time for frying the chicken is no longer than any other recipe of fried chicken.
In my house it is for special occasions, as each piece is about 500-700 calories depending on if you eat the skin (and WHY wouldn’t you?).

For the Brine:

1 gallon water
1c kosher salt
1/2cup of honey
1/2 cup raw sugar
2 bay leaves
2 heads of garlic cut in half
¼ cup yellow mustard seeds
1 finger of fresh turmeric grated (2 Tablespoons of ground turmeric if you cannot find fresh)
1 small hand full of whole black peppercorns
2 large stalks of lemon grass bruised
5 large rosemary sprigs
1 bunch thyme
1 bunch parsley
Zest, juice and rind of 3 Meyer lemons
5 habanero chiles cut in half
4-6 # of chicken parts (Split breasts are quite large these days, so if you find yours extra large, use a cleaver and cut each breast in half)

For Frying:
6c flour
3T garlic salt
5T onion powder
2 T paprika
4t cayenne
1T fresh black pepper
2t kosher salt (I use smoked Hawaiian salt)
6c buttermilk
1/2 cup of honey
12c peanut oil (or freshly rendered lard)

Method:

Place all of the brine ingredients in a large pot and heat till the sugar and honey melt. Remove from stove and allow to cool. To speed this process up, you can use ¾ gallon of water and then add 4 cups of ice cubes after cooking.
When completely cool add chicken parts. Refrigerate for 12-24 hours.
Mix together the honey and buttermilk.
Buttermilk Bath
Remove the chicken from the brine and pat dry with paper towels
Add to the honey and buttermilk and allow to soak for at least one hour and up to 12 hours.
Heat the oil/lard in a very large deep pot to 300˚, try to maintain this heat during cooking, do not let the oil get too hot.
Mix together the flour and seasonings in a large pan.
One piece at a time, take each chicken piece out of the buttermilk mixture, coat with flour, shake off excess and then dunk again in the buttermilk and coat again in flour.

Set the chicken pieces on a large baking sheet lined with waxed paper. Allow the chicken to sit at room temperature for 30 minutes to one hour.

Start frying, two to three pieces at a time, do not crowd the chicken. It would be even better to do it one piece at a time so the oil maintains the 300˚ temperature, but that is time consuming. Use a candy thermometer to maintain the temperature as close to 300˚ as possible. When the chicken is golden brown (about 12 minutes for legs and thighs, 7 minutes for ½ breasts) use an instant read thermometer to check doneness. It should read 160 ˚. Remove and place on a sheet pan in a warming oven no warmer than 120 degrees.

 

Serve while warm.