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Tyler Florence just blew me away with this Fall menu---Fall?
- Thread starter charlie
- Start date
REC: Amarone Osso Buco Pot Roast...
Amarone Osso Buco Pot Roast
Recipe By :Tyler Florence
Serving Size : 4 to 6
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank -- for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion -- diced
1 celery stalk -- diced
2 carrots -- diced
1 lemon -- zest peeled off in wide strips with a vegetable peeler
1 garlic bulb -- cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh parsley
1 bottle Amarone wine
1 14 1/2-ounce can low-sodium beef broth
1 28-ounce can whole tomatoes -- San Marzano, hand crushed
Cranberry Gremolata:
1/4 cup pine nuts -- toasted
1/4 cup dried cranberries -- chopped
2 garlic cloves
1 orange -- zest finely grated
2 tablespoons chopped fresh parsley
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. Remove bay leaves.
For the gremolata:
Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
Source:
"Tyler's Ultimate"
Amarone Osso Buco Pot Roast
Recipe By :Tyler Florence
Serving Size : 4 to 6
1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 pieces veal shank -- for osso bucco
Extra-virgin olive oil
3 tablespoons unsalted butter
1 onion -- diced
1 celery stalk -- diced
2 carrots -- diced
1 lemon -- zest peeled off in wide strips with a vegetable peeler
1 garlic bulb -- cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh parsley
1 bottle Amarone wine
1 14 1/2-ounce can low-sodium beef broth
1 28-ounce can whole tomatoes -- San Marzano, hand crushed
Cranberry Gremolata:
1/4 cup pine nuts -- toasted
1/4 cup dried cranberries -- chopped
2 garlic cloves
1 orange -- zest finely grated
2 tablespoons chopped fresh parsley
Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.
Preheat the oven to 375 degrees F.
Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. Remove bay leaves.
For the gremolata:
Finely chop the pine nuts, dried cranberries and combine. Combine this with the garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving.
Source:
"Tyler's Ultimate"
REC: Fall Salad...
Fall Salad
Recipe By :Tyler Florence
Serving Size : 4
Candied pecans:
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup pecans -- raw
Maple-balsamic dressing:
1 small shallot -- finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive -- separated leaves
2 hearts frisee lettuce -- hand torn
1 large radicchio -- torn leaves
1 pear -- red, sliced
1/4 cup parmiggiano reggiano cheese -- shaved
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Source:
"Tyler's Ultimate"
Fall Salad
Recipe By :Tyler Florence
Serving Size : 4
Candied pecans:
2 tablespoons unsalted butter
2 tablespoons packed light brown sugar
1/2 cup pecans -- raw
Maple-balsamic dressing:
1 small shallot -- finely diced
1 teaspoon Dijon mustard
2 teaspoons balsamic vinegar
1/4 cup extra-virgin olive oil
2 teaspoons maple syrup
Kosher salt and freshly ground black pepper
1 head endive -- separated leaves
2 hearts frisee lettuce -- hand torn
1 large radicchio -- torn leaves
1 pear -- red, sliced
1/4 cup parmiggiano reggiano cheese -- shaved
To make the candied pecans, set a nonstick pan over medium heat. Add the butter and sugar and once it has melted toss in the pecans and continue to toss to coat and cook evenly, about 1 minute. Transfer to a sheet tray lined with waxed paper (use 2 forks to separate pecans) while you prepare the salad.
Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
Assemble salad by tossing greens and pear slices in a large mixing bowl with maple-balsamic dressing. Top with shaved Parmesan and candied pecans.
Source:
"Tyler's Ultimate"
REC; Caramelized Pears with Rum Raisin Mascarpone...
Caramelized Pears with Rum Raisin Mascarpone
Recipe By :Tyler Florence
Serving Size : 4
1 cup golden raisins -- packed tightly
1/2 cup rum
4 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon fresh lemon juice
4 Bosc pears
Rum-raisin mascarpone:
1 pint mascarpone cheese
4 Amaretti di Saronna cookies -- crumbled
Preheat oven to 375 degrees F.
Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
For the rum raisin mascarpone:
Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.
Source:
"Tyler's Ultimate"
Caramelized Pears with Rum Raisin Mascarpone
Recipe By :Tyler Florence
Serving Size : 4
1 cup golden raisins -- packed tightly
1/2 cup rum
4 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon fresh lemon juice
4 Bosc pears
Rum-raisin mascarpone:
1 pint mascarpone cheese
4 Amaretti di Saronna cookies -- crumbled
Preheat oven to 375 degrees F.
Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
For the rum raisin mascarpone:
Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.
Source:
"Tyler's Ultimate"
dianncy1964
Well-known member
I agree, I like the carmalized pears... he had a fried chicken that I've made several times now,
fantastic and I have it in my rotation of dinners.
He has some real good recipes, and I do enjoy his show on the food network.
fantastic and I have it in my rotation of dinners.
He has some real good recipes, and I do enjoy his show on the food network.
dianncy1964
Well-known member
The photos made me hungry for all of this now.... I know what I want to make Saturday smileys/smile.gif
Searching Tyler's Fried Chicken I found Scott Peacock & Edna Lewis Miraculously Good Fried Chicken
It was highly recommended--
Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken
Makes 4 servings
Adapted from The Gift of Southern Cooking. Hands-on time, 1 to 1 1/2 hours; total time, 24 hours or more.
This is the headnote from Journal-Constitution's Jim Achmutey and Rebecca Lang's headnote from their story:
"This recipe, from Scott Peacock and Edna Lewis' The Gift of Southern Cooking, is the one the restaurant uses for its renowned Tuesday fried chicken nights. It blends the authors' best chicken-frying tips from Virginia and Alabama. The chicken gets two long soaks, Alabama-style, first in brine and then in buttermilk. The saltwater brine helps the flesh retain moisture and season it all the way through; the buttermilk adds a tangy flavor and helps tenderize it. The Virginia-style frying fat combines lard and sweet butter, flavored with a slice of country ham, making the chicken extra crisp and rich-tasting. The cornstarch in the dredge adds to the crispness as well. Other tips from the book: "Be sure to pat off all excess dredge; fry evenly at the proper temperature; and drain the chicken well on crumpled-up—not flat—paper towels or a wire rack."
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2" strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures
1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.
2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.
4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature or cold.
http://www.seriouseats.com/recipes/2007/10/is_this_the_best_fried_chicken_recipe_ever.html
It was highly recommended--
Scott Peacock's and Edna Lewis's Miraculously Good Fried Chicken
Makes 4 servings
Adapted from The Gift of Southern Cooking. Hands-on time, 1 to 1 1/2 hours; total time, 24 hours or more.
This is the headnote from Journal-Constitution's Jim Achmutey and Rebecca Lang's headnote from their story:
"This recipe, from Scott Peacock and Edna Lewis' The Gift of Southern Cooking, is the one the restaurant uses for its renowned Tuesday fried chicken nights. It blends the authors' best chicken-frying tips from Virginia and Alabama. The chicken gets two long soaks, Alabama-style, first in brine and then in buttermilk. The saltwater brine helps the flesh retain moisture and season it all the way through; the buttermilk adds a tangy flavor and helps tenderize it. The Virginia-style frying fat combines lard and sweet butter, flavored with a slice of country ham, making the chicken extra crisp and rich-tasting. The cornstarch in the dredge adds to the crispness as well. Other tips from the book: "Be sure to pat off all excess dredge; fry evenly at the proper temperature; and drain the chicken well on crumpled-up—not flat—paper towels or a wire rack."
1/2 cup kosher salt (do not use table salt for brining)
2 quarts cold water
1 three-pound chicken, cut into 8 pieces
1 quart buttermilk
1 pound lard
1/2 cup (1 stick) unsalted butter
1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2" strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Procedures
1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.
2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.
3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.
4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.
5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.
Fried chicken is delicious eaten hot, warm, at room temperature or cold.
http://www.seriouseats.com/recipes/2007/10/is_this_the_best_fried_chicken_recipe_ever.html
dianncy1964
Well-known member
Here is Tyler Florence's Fried Chicken... trust me, it is delicious
Tyler Florence's Ultimate Fried Chiken
Ingredients
* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Tyler Florence's Ultimate Fried Chiken
Ingredients
* 1 (3 to 4 pound) chicken, cut up into 10 pieces
* Kosher salt
* 3 cups all-purpose flour
* 2 tablespoons garlic powder
* 2 tablespoons onion powder
* 2 tablespoons sweet paprika
* 2 teaspoons cayenne
* Freshly ground black pepper
* 1 quart buttermilk
* 2 tablespoons hot chili sauce (recommended: Srirachi)
* Peanut oil, for frying
* 1/4 bunch fresh thyme
* 3 big sprigs fresh rosemary
* 1/4 bunch fresh sage
* 1/2 head garlic, smashed, husk still attached
* Lemon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
dianncy1964
Well-known member
And for funsies... here is Bobby Flay's Green Rice~ to die for made it several times now
DH loves this recipe, like he says: Try it once you have to have it again and again.....
I make Bobby Flay's Green Rice to go with Tyler Florence's fried chicken... the combo is outstanding.
For every fresh cilantro and pepper lovers this Green Rice is the ultimate and so so delicious
Green Rice
Ingredients
* 1 3/4 cups chicken broth or water
* 2 roasted poblano peppers, stems, seeds and skin removed
* 1 roasted jalapeno pepper, stem, seeds and skin removed
* 1/2 cup chopped fresh cilantro leaves, divided
* Kosher salt
* 2 tablespoons vegetable oil
* 1 Spanish onion, finely diced
* 4 garlic cloves, peeled and finely chopped
* 1 1/4 cups long-grain rice
Directions
Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
DH loves this recipe, like he says: Try it once you have to have it again and again.....
I make Bobby Flay's Green Rice to go with Tyler Florence's fried chicken... the combo is outstanding.
For every fresh cilantro and pepper lovers this Green Rice is the ultimate and so so delicious
Green Rice
Ingredients
* 1 3/4 cups chicken broth or water
* 2 roasted poblano peppers, stems, seeds and skin removed
* 1 roasted jalapeno pepper, stem, seeds and skin removed
* 1/2 cup chopped fresh cilantro leaves, divided
* Kosher salt
* 2 tablespoons vegetable oil
* 1 Spanish onion, finely diced
* 4 garlic cloves, peeled and finely chopped
* 1 1/4 cups long-grain rice
Directions
Combine the broth and chiles in a medium saucepan, bring to a boil, and then partially cover and simmer gently over medium to medium-low heat for about 10 minutes. Pour the chile mixture into a food processor, add 1/4 cup cilantro and process to a smooth puree. Season with salt and keep warm.
Wipe the pan clean, add the oil, and heat over medium-high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Stir in the rice and cook for 1 minute. Add the warm broth mixture, stir, and season with salt. Bring to a boil, cover, and then reduce the heat to medium-low and cook for 15 minutes. Remove from the heat and let sit for 5 minutes, covered. Fluff with a fork, transfer to a bowl, and stir in remaining cilantro.
sandi-in-hawaii
Well-known member
Tyler's sounds similar to the Ad Hoc Fried Chicken recipe...
The brine is different, but the coating and the method sounds quite similar. I was planning on trying this one, this weekend.
Ad Hoc’s Buttermilk Fried Chicken
Yield: 16 pieces
Two-2 1/2 pound chickens
Brine:
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1/2 cup garlic cloves, skin left on, smashed
2 tablespoons black peppercorns
About 1/2 ounce (3 large) rosemary sprigs
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) flat leafed parsley sprigs
Grated zest and juice of 2 large lemons
Coating:
3 cups all purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 quart buttermilk
10 cups peanut oil
Kosher salt
Rosemary and thyme sprigs for garnishing
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin. With a knife and pair of kitchen shears, cut the chicken up into 8 pieces: 2 legs, 2 thighs, 2 breast halves and 2 wings.
For the coating: Mix the coating ingredients together in a bowl and place the buttermilk in a second container.
Bring the peanut oil to 330˚F in the 6 quart sauté pan.
Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil.
Let the chicken rest for a few minutes to cool slightly.
While the chicken rests, add the herb sprigs to the hot oil and let them cook and crisp for a few minutes. Arrange the chicken on the serving platter and garnish with the fried herb sprigs.
http://www.thekitchn.com/thekitchn/restaurant-reproductions/restaurant-recipe-buttermilk-fried-chicken-from-ad-hoc-080197
The brine is different, but the coating and the method sounds quite similar. I was planning on trying this one, this weekend.
Ad Hoc’s Buttermilk Fried Chicken
Yield: 16 pieces
Two-2 1/2 pound chickens
Brine:
1 gallon water
1 cup kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1/2 cup garlic cloves, skin left on, smashed
2 tablespoons black peppercorns
About 1/2 ounce (3 large) rosemary sprigs
About 1/2 ounce (1 large bunch) thyme sprigs
About 2 ounces (1 large bunch) flat leafed parsley sprigs
Grated zest and juice of 2 large lemons
Coating:
3 cups all purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons paprika
2 teaspoons cayenne
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 quart buttermilk
10 cups peanut oil
Kosher salt
Rosemary and thyme sprigs for garnishing
For the brine: Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.
Rinse the chickens and place the chickens in the cold brine and refrigerate overnight or for up to 12 hours. Remove the chicken from the brine and pat the chicken dry, removing any herbs or spices sticking to the skin. With a knife and pair of kitchen shears, cut the chicken up into 8 pieces: 2 legs, 2 thighs, 2 breast halves and 2 wings.
For the coating: Mix the coating ingredients together in a bowl and place the buttermilk in a second container.
Bring the peanut oil to 330˚F in the 6 quart sauté pan.
Just before frying, dip each piece of chicken into the coating, patting off the excess, then into the buttermilk and back into the coating. Place the chicken on a parchment lined sheet tray.
When the oil has reached the proper temperature, carefully lower the pieces of dark meat into the oil. The temperature of the oil will decrease. Adjust the heat as necessary to bring the oil to proper temperature. Fry the dark meat for about 13 minutes, to a deep golden brown, cooked throughout and very crisp. Remove the chicken to a tray lined with paper towels and sprinkle with salt.
Carefully add the white meat to the oil and fry for about 6 to 7 minutes until cooked.
Remove to the tray, sprinkle with salt and turn off the heat under the oil.
Let the chicken rest for a few minutes to cool slightly.
While the chicken rests, add the herb sprigs to the hot oil and let them cook and crisp for a few minutes. Arrange the chicken on the serving platter and garnish with the fried herb sprigs.
http://www.thekitchn.com/thekitchn/restaurant-reproductions/restaurant-recipe-buttermilk-fried-chicken-from-ad-hoc-080197
dianncy1964
Well-known member
Trust me, this is the best Green Rice ever... In fact I'm making it again on Sunday..
dianncy1964
Well-known member
Sandi~ I like the idea of honey in the buttermilk batter, going to start incorporating it ~ Thanks