Tag Archives: Sean Brock

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.

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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!

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HUSK…. America’s Best New Restaurant

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HUSK…. America’s Best New Restaurant

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 newest offering from James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. He transforms the essence of Southern food.

Rudderfish with Rice Grits and Peas

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.

Executive Chef Sean Brock

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 Chopped Okra Stew with Carolina Gold Rice and Flowering Basil.

Sweet Tea Brined Kentuckyaki Glazed NC Chicken Wings with Sea Island Benne Seeds and Scallions

BBQ Pig Ear Lettuce Wrap with Pickled Peppers and Cilantro

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.

Nathalie Dupree and Holly Herrick

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. I must say that the most amazing thing that day was totally unexpected, the fried chicken skin with honey and hot sauce. It is a dish I have reconstructed back in my home kitchen in Hawaii, within 2 days of my return.

Fried Chicken Skins with Hot Sauce and Honey

HUSK Bologna with Sorghum Mustard and House Pickle and Kentuckyaki Glazed NC Chicken Wings with Sea Island Benne Seeds and Scallions

SC Beef Tenderloin with Spinach, Caramelized Onions, Baby Carrots and Turnips, Carolina Mushroom Jus

Even the centerpieces are local... dried okra pods

Citrus Pana Cotta in a jelly jar

Brown Sugar Pecan Tart