Me Must Make Food

Fried Chicken Tenders, Duck Fat Biscuits, and Maple Cream

There is something about fried chicken and biscuits that is just so perfect for the wonderful weather as of late. It is one of the most indulgent soulful dishes around. The best thing about this fried chicken is some of the ingredients used in it. The matzo meal and the egg whites are both ingredient ideas from Blue Ribbon Restaurant, located in New York City. There was a cookbook that featured the recipe, my friend Rachel (from Shesalty) had pointed out to me. Not only does the crust stick to the chicken, it also inherits a deep crunch factor from the matzo meal. The chicken is then lovingly fried in peanut oil, seasoned with salt and ready to eat.

The duck fat biscuits are great as well because they take on a little bit of the duck’s richness. Served with some maple cream that acts as the gravy and you have a completely guilt inducing meal. The truth about all of these things however is that you can get easily full from just a few pieces of chicken and a biscuit. After the meal if the weather is nice in your part, take a nice walk with your loved ones! There is nothing wrong with occasionally treating yourself to something indulgent. If you are going to treat yourself then definitely do it with some style and flavor.  

Fried Chicken

Chicken Dry Batter

1 cup Flour

¾ cup Matzo Meal

1 tbsp. Cayenne

1 tbsp. Old Bay

2 tbsp. Dried Parsley

1 tsp. Dried Basil

½ tsp. Cumin

1 tsp. Dried Thyme Leaves

1 tsp. Onion Powder

2 tbsp. Smoked Paprika

1 ½ tbsp. Sweet Paprika

Salt & Pepper

Wet Batter

4 Egg Whites Beaten (Reserve yolks for Maple Cream)

Combine all dry ingredients together for the breading and keep aside. When ready to fry place 3 cups of peanut oil into a cast iron skillet. The heat should be at medium high, if working with a deep fry thermometer then at 375 degrees. The best way to fry is with one piece at a time. Place the chicken into the egg whites, and then into breading mixture.  Shake off excess flour, and place on a rack lined baking sheet. Place the chicken into the oil, avoid burning, and cook for 10-12 minutes if cooking a large piece. For tenders it is about 6 minutes total, devoting 3 minutes on each side. Keep in a paper towel lined bowl and season with salt. 

Maple Cream

1 ½ cup Chicken Stock

2 tbsp. Soy Sauce

1 cup Cream

¾ Cup Maple Syrup

4 Egg Yolks

Salt & Pepper

Add chicken stock, cream, and soy sauce in a small saucepot. Reduce by half on a medium high heat. Ladle half of the sauce into a bowl with the syrup, and egg yolks. This process is known as tempering, and it is done to avoid any curdling of the eggs.

Add the tempered sauce back and stir on a low heat for 30 minutes. Keep a wooden spoon handy to constantly stir the sauce.

Duck Fat Biscuits

2 ¼ cups All-purpose Flour

¾ tsp. Salt

1 tsp. Sugar

4 tsp. Baking Powder

1/3 cup Duck Fat

1 cup Milk

½ cup Melted Butter

¼ tsp. Salt

Preheat oven to 450°. Combine flour, salt, sugar and baking powder in a large bowl. Cut the duck fat into the flour mixture. Combine until the flour appears in course pea shape.

Slowly add the cold milk.

Toss together gently until barely combined. Don’t be afraid to use your hands and get messy but an important rule when making biscuits is; DO NOT over handle your dough. It will result in an over worked biscuit that does not have nearly as much lightness to it as a biscuit should have.

As soon as the dough holds together, turn it out on a lightly floured counter. Gently pat the dough into a round ball. Flatten it out ½ or ¾ in. thick (may be done with a rolling pan or even your hands.)

Cut with a round cutter, I was able to get seven. You can use a smaller cutter as well. When there are leftover scraps gently knead the dough back together, in the round cutter. Place on a parchment lined cookie sheet. I like to keep it under refrigeration until I am ready to bake it for about 30 minutes. Brush with melted butter & alt. Bake at 450° (depending on your oven) for 8-10 minutes.

 

Chocolate Butterfinger Tart with Honey-Nut Ice Cream & Peanut Butter Crumbs

This recipe is in celebration of Pi day! It is a chocolate Butterfinger tart, served with a honey nut ice cream, and peanut butter crumbs. The whole dish reminds me of my childhood and how every Wednesday my dad would treat my sister and I to candy day. He would buy of course candy and the thing every child loves—Scratch and Win lottery tickets. It was a tradition we eventually grew out of but, it was definitely an integral part in my love of candy and scratch tickets! I always sucked ass at math but I love pi(e) so any reason in which I get to make or eat pie, I will take it. 

The ice cream was really easy to make and did not involve any sort of ice cream maker, just some strong whisking and patience. It has the same consistency as ice cream, yet not made in the traditional sense. Still however the texture achieved is worth the work and wait. The peanut butter crumbs gives a tasty salty finish to the whole dish. The crumbs, dough, and ice cream should all be made a day ahead. everything else can be made the day of. Hopefully this recipe satisfies your sweet tooth!

 

Chocolate Sable Dough

(adapted recipe from The Craft of Baking: Cakes, Cookies, and Other Sweets with Ideas for Inventing Your Own)

2 ¼ cups flour

½ cup Dutch-processed cocoa powder

½ teaspoon kosher salt

2 ½ sticks (20 tablespoons) unsalted butter, chilled and cut in small pieces

½ cup plus 2 tablespoons sugar

1 egg 

To make the crust, in a small bowl, sift together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar on low speed for about 3 minutes. Add egg and mix until incorporated.

Add flour mixture in three additions, incorporating each addition completely. Turn dough out onto lightly floured countertop, divide in half, and form into disks.

Wrap each disk in plastic wrap. Refrigerate for at least 1 hour or overnight. (At this point, you can double-wrap the disks and store them in the freezer. Place them in the fridge to thaw the night before you intend to use them.

Roll dough out on lightly floured counter to about 1/8-inch thick.

Preheat oven to 350 degrees. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Prick the dough all over with the tines of a fork, and press the tines up against the edges of the tart shell. Blind bake for about 10 minutes.

 

Cheesecake layer

8 oz. softened cream cheese

1 can (14 oz.) Sweetened Condensed milk

1 tbsp. Vanilla Extract

½ cup Sour Cream

 

In a medium sized bowl beat the cream cheese until fluffy.  Then add condensed milk, the vanilla and sour cream. Blend all of the ingredients well, and chill for 20 minutes layer it into the tart crust. Keep it in the freezer and really let it get solidified.

 

Butterfinger layer

1 lb candy corn

16 oz peanut butter (I used Peter Pan Honey Roasted peanut butter)

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals until melted, stirring after each interval. Stir in peanut butter. 

 

Balsamic Ganache

1 lb dark chocolate, chopped

1 lb heavy cream

½ cup Balsamic Vinegar

1 tsp salt

Place chocolate in a large mixing bowl. Heat cream and bring to a boil. Pour cream over chocolate and let sit for 1 minute.

Whisk to melt chocolate until completely smooth. Whisk in the balsamic and salt. Layer over the completely set Butterfinger filling.

When Slicing the tart use a sharp knife and hot water for a clean cut. 

Honey-Nut Ice Cream

2 Cups Heavy Whipping Cream

1 14 oz. can of Sweetened Condensed Milk

1 tbsp. vanilla extract

¾ cup honey

½ cup chopped peanuts

¼ cup chopped walnuts

In a large bowl, whisk heavy cream until thick peaks form. Fold In condensed milk, vanilla, honey, and nuts. Store in a covered container and keep in a super cold freezer for ten hours. Scoop onto peanut butter crumbs.

Peanut Butter Crumbs

3 tbsp. peanut butter

1 cup graham cracker crumbs

¼ cup all purpose flour

½ cup chopped walnuts

½ tbsp. Salt

Set oven for 350 degrees. Mix peanut butter, crackers, and flour together until all ingredients become coarse sand-like consistency, add in nuts and salt. Bake on a parchment lined cookie sheet until the crumbs get a golden shade for about 6 minutes.

 

Ras al Hanout Game Hen with Fennel Cippolini Stuffing, Duck Fat & Potato Mayo, with Compote

 

The Ras al hanout Hen is easy and can be used for chicken or really any protein item. It is a very diverse flavor that always highlights a protein. I had used it in a previous soup recipe; it is a great addition to most any dish. The compote is a great sweet contrast to the olives, and fat in the dish and brings colorful diversity to the plate. Mix it up, it’s time to diversify your food and not just serve white chicken.

Both recipes feature a really scrumptious Duck Fat Potato Mayo. Rich and decadent, it is well worth the calories. I rendered out duck skins, which you can find plenty of awesome recipes such as. This site is great because it offers both methods in rendering duck fat.  I love the addition of duck fat. It gives fatty and unctuous notes within everything it is added to. It is also a great sustainable way in which to cook. Using the whole animal and using it’s reserved fat implies that everything apart of the animal has been used. In the simplest term it tastes damn good, and everyone should use it more!

Ras al Hanout Game Hen with Fennel Cippolini Stuffing, Duck Fat Potato Mayo, & Compote

2 Cornish Game Hens

1 tbsp duck fat

Ras Al Hanout Pan Sauce

1 cu. Fennel julienne

1 tbsp. Ras Al Hanout (Recipe below)

½ qt. Chicken Stock

½ cup olives halved

5 Garlic Cloves thinly sliced

Split the hen in half and remove the gizzard bag, use it for the stuffing or sauce if you would like. Have all ingredients for the sauce ready. Season, and sear the hen on both sides, remove from pan add fennel, cook for 1 minute add ras al hanout, then chicken stock, add garlic, and olives. Cook until at a simmer, add hen skin side up, cook in 350 degrees oven basting, and until chicken is cooked through.

 

Fennel Cippolini Stuffing

½ cu. Fennel medium diced

¾ cup Cipploini Onions roasted

1 tbsp. duck fat

3 cu. Torn day old bread (Sourdough works really great)

½ cu. Chicken Stock

1 egg

Roast off the onions, in a light amount of salt, pepper, and oil. Peel off the skin, and reserve.  Chop up the fennel bulb, and combine all ingredients together in a large bowl. Cook off at 350 degrees.

 

Ras Al Hanout

2 tsp ground ginger

2 tsp ground cardamom

2 tsp ground mace

1 tsp cinnamon

1 tsp ground allspice

1 tsp ground coriander seeds

1 tsp ground nutmeg

1 tsp turmeric

½ tsp ground black pepper

½ tsp ground white pepper

½ tsp ground cayenne pepper

½ tsp ground anise seeds

¼ tsp ground cloves

 

Cranberry Raspberry Compote

1 cu. Dried cranberries

½ cu. Raspberries

¼ cu. Honey

1 cu. Water

Combine all ingredients together, cook until all liquid has completely reduced, serve cold or at room temperature.

 

Duck Fat Potato Mayo yield 1 qt.

1 cup Peeled potato warm and riced.

2 egg yolks

1 tbsp Champagne Vinegar

½ cu. Warm water

4 cu. Melted Duck Fat

Have the potatoes cut and cook till tender in salted boiling water. Combine potato, yolks, and vinegar with an immersion blender, when mixture seems too thick add in a stream of warm water. Begin to emulsify in the duck fat, when add vigorously and with motion, mixture will thicken up to mayonnaise consistency. 

When reheating microwave for 25 seconds, or keep in warm water, and mix intensely to avoid a broken emulsion. When kept cold it becomes very thick, cold butter like consistency->it is just as yummy!

 

Tuna Tartare with Duck Fat & Potato Mayo

I will be gone for the weekend, so I thought I would provide two recipes in a row. (This is also from a lack of posting) Tuna Tartare, simple, light option, and manages to be very satisfying. You definitely want to get fresh quality tuna, and make sure not to let it sit in your fridge for too long.  If you are making it for guests I would probably just to advise having all of your ingredients prepared, and purchase the tuna the day of. The vinaigrette itself can also certainly garnish cooked fish, and has a ton of unique flavors, that meld fantastically. Have an out of sight weekend with good food and good people!

Tuna Tartare 

1 lb Tuna Steak

Vinaigrette

2 ½ tbsp minced ginger

2 tsp. minced nori

¼ cup Chopped onions

2 tbsp. chopped cilantro

2 tbsp. Sambal Chili Sauce

1 tbsp. garlic

¼ cup fresh lemon juice

½ cup Capers including juices

Salt & Pepper

Chop the tuna into ¼ in. dice and add into a large bowl. Have all ingredients set and prepared. Combine Together when ready to serve. Crostini or Pita chips go wonderful with the tuna.

Garnish

Duck Fat & Potato Mayo yield a little over 1 qt.

1 cup Peeled potato warm and riced.

2 egg yolks

1 tbsp Champagne Vinegar

½ cu. Warm water

4 cu. Melted Duck Fat

Have the potatoes cut and cook till tender in salted boiling water. Combine potato, yolks, and vinegar with an immersion blender, when mixture seems too thick add in a stream of warm water. Begin to emulsify in the duck fat, when add vigorously and with motion, mixture will thicken up to mayonnaise consistency.  When reheating microwave for 25 seconds, or keep in warm water, and mix intensely to avoid a broken emulsion. When kept cold it becomes very thick, cold butter like consistency->it is just as tasty!

Crispy Mushroom

½ pound shitake mushrooms, stemmed and sliced.

¼ cup extra virgin olive oil  

Preheat oven to 350°. Mix the mushrooms, oil, and salt. Spread mushrooms on a parchment-lined baking sheet and place in oven. Roast mushrooms until dry and crisp, stirring about every 10 minutes, approximately 45 minutes to one hour. Serve at desired temperature.

Thinly Slice Scallions,

1 cup Scallion cut 1 in. in length. Keep in ice-cold water to curl it.

 

Fish n’ Chips with carrot ginger remoulade & Meyer lemon coleslaw

Fish n’ Chips are an all time favorite. A humble pub dish that when added with great ingredients and more complex flavors, it be a major knock out. Some of my fondest memories of cooking in my house are when my sister and I were younger and would be constantly nag my mom to allow us to fry food in the house. Not only did this completely stink up the house with the smell of oil, my sister and I would almost nearly burn the house down…. Times have changed and I now know the precautions to take in making sure that the house is not completely overtaken with the oil smell. Don’t let the idea of frying food prevent you from being indulgent. The fish is totally worth it! The carrot ginger sauce was an alternative toward the classic remoulade and tarter sauces typically served. The dish brings back the nostalgia of cooking when I was younger. A fun bonus is the Fish n’ Chips are classically served in newspaper cones, which is SUPERMEGAAWESOMEFUN. If you hate eating in plates or bowls, then feel free to nosh on it that way. Happy eating!

P.S. sorry for the lack of updating…

3 Easy steps in avoiding a stinky fried food smelling kitchen

1.     Open your windows, and let the smells vent out.

2.      Turn the ventilation system about your stove top on; it is loud and you won’t be able to hear anything around you. It is however a must when cooking at home.

3.      If you have a preferred neutral smelling candle, light it up. Let the candle burn out on it’s own and it should help dissipate the smell of frying oil.

 

This recipe was for roughly 1 lb. of cod. You want pieces that are about 2 inches in length. It should serve 4-5

Batter

1 cup flour

1 tsp. baking powder

½ tsp salt

1 cup buttermilk

2 tbsp. Fish Sauce

Salt & Pepper

 

Mix flour, baking powder, and salt together.

Add milk and fish sauce slowly until the batter is smooth, may adjust with a drop or two of water.

Dip the fish into the batter. Let the excess batter drip off. Fry until golden brown at a medium high heat.  There is no need to season the fish when it is done cooking, because the batter is seasoned.

 

Coleslaw

1 cup julienned celery

4 cups julienne cabbage

1 cup water

1 cup white

Salt & Pepper

Combine all ingredients together for 2 hours. Drain the excess liquid after 2 hours.

 

Ginger Carrot remoulade base makes roughly 1 pint

1 cup carrots peeled chopped

½ cup ginger

¼ cup capers

½ tsp Tabasco

1 cup water

½ cup brown sugar

½ cup fish sauce

4 cloves garlic

2 tbsp. Sambal

 

Combine all ingredients together in a small pot. Let everything completely reduce. Once carrots are completely tender and break to touch puree and add into the reserved lemon mayo.

Meyer Lemon Mayo yield roughly 3 ½ cups

¾ cups lemon segments & juice

5 yolks

2 cups extra virgin olive oil

½ cup fennel frond (the top leafy part of the fennel)

Combine the lemon, yolks, and blend or whisk together. Slowly add in the oil and slightly increase the speed. A viscous mayo will form. Season with salt, pepper, and finish with fennel fronds.

Reserve 1 cup for slaw, 2 ½ cups for Carrot ginger sauce 

Chips

2 russet potatoes

2 liters peanut oil (canola & vegetable work fine)

 

Thinly slice russet potatoes. Place the sliced potatoes in a bowl of very cold water and gently stir.

Leave them for at least 10 minutes to wash off the extra starch. Rinse potatoes until the water is completely clear. This is to ensure that the potatoes have been rinsed of their starches completely.

When you pull them out of the water, place them on a single layer on some paper towels to absorb the excess.  It is crucial that the potatoes have been completely dried off, and are not wet before entering into the hot oil.

Bring your oil to medium high heat, test out the temp of the oil; by adding a single chip, if it is ready it will begin to have little bubbles coming from the potato.

Gently add the potatoes into the oil. Avoid over crowding, once they are completely crisp and golden place into a paper lined bowl. Season with salt.  The chips may be done in advance, but won’t hold up to well over-night.

Lemon Basil Cake with Meyer Lemon Curd

A fun little dessert for all of you dough-ho’s! My mom bought an excess amount of Meyer Lemon’s from Costco, and requested that I make something for dessert. This is a stupid simple white cake recipe with the added flavoring of basil, the cakes will last about two weeks in an airtight container. You can always substitute the basil with an herb of your choice, such as rosemary, thyme, or mint. (I would personally stray away from chives or any green onions.)

If you like them on the dryer side, then cut them into smaller pieces and toast them up. If you want a softer cake, make a small batch of simple syrup with any remaining lemon juice. (Equal parts sugar to water/liquid). Add a small amount of the simple syrup on the cake and enjoy. I added basil leaves for color, and to bring the simple flavors of Meyer lemon and basil full circle. If you like you can add fresh berries into the dish as well. Enjoy the food you make and the company you keep!

 

Lemon Basil Cake

1 cup white sugar

 

½ cup butter

2 eggs

2 tbsp lemon juice

½ tsp vanilla extract

1 ½ cup all-purpose flour

1 ¾ tsp baking powder

½ cup milk

¼ cup basil chiffonade (thinly sliced)

2 tbsp. Lemon zest

Preheat oven to 350 degrees. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla and lemon juice. Combine flour and baking powder, add to the creamed mixture and mix well.

Stir in the milk until batter is smooth. Lastly add in the basil and lemon. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. Keep in an airtight container. Will last for about a week and a half.

Meyer Lemon Curd

Makes about 1 2/3 cups

4 Meyer lemons

½ cup sugar

2 large eggs

1 stick unsalted butter, cut into 4 pieces

1 pinch of salt

Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Cover surface of curd with wax paper and cool completely.

 

Whipped Cream

1 qt. heavy whipping cream

1 tbsp. vanilla extract

Have a metal bowl cooling in the freezer, after about ten minutes, add in your cream and whisk to stiff peaks. You may also use an electric mixer, as well. Add in the vanilla at the end.

 

Mac & Cheese

I made this macaroni and cheese for a friend’s birthday party in september. It was well liked, and devoured by the savage animal piggy wiggy’s  party guest’s. I decided to make it again. It is pretty straight forward and doesn’t include any bacon, or delicious-ness. I feel confident enough that it stand’s well on it’s own. If you like you can always add something.By using multiple cheeses, containing there own complexity, they all manage to highlight one another. My favorite part about cooking is that it makes people feel good. From the cook to the diner everyone is happy. Mac & Cheese has always been something that makes me feel such positivity. It is one of the first dishes I really wanted to perfect when I first began cooking, and feel that now I have gotten it down.

Macaroni & Cheese

yield: will serve a large amount of people, freezing is suggested for sauce.

Base

1 tbsp. black pepper whole

1/3 cup Butter

½ cup flour

8 branches thyme

3 cup Parmesan Rind (Optional)

3 cup Aged Cheddar Rind (Optional)

4 cup Whole Milk

1 cup water

Toast the black pepper in a large pot, and in the add butter. Once butter begins to give a toasted aroma, add in flour, and cook out for five minutes. Add in the milk, thyme, and cheese rinds. Let reduce on medium low heat, stirring often, to avoid burning on the bottom.  Once the sauce is reduced by about half, add in the water. Let the sauce cool down, to avoid the melting cheese ruining your strainer. Once cool, strain through a fine mesh.

Cheese Sauce

2 ½ cup Grated Parmesan

3 ½ cup Grated Bobolink Cheddar

½ cup Shredded Sharp Cheddar

1 ½ cup Pecorino

½ cup Goat Cheese

2 cup American Cheese

1 cup Mozzarella Cheese

2 cup cream

6 cloves Garlic Thinly Sliced

½ cup Minced chives

Add your strained sauce into a large but not tall pot. Bring back to heat on medium low. Add in your garlic, and let cook in the sauce for about 10 minutes. Have all of your cheeses shredded, and slowly add into your sauce.

When adding, have a whisk handy and stir in figure eight’s, this method avoids any lumps in your sauce. You literally just whisk in the shape of an eight. Add a cup at a time of the cheeses. Reserve some parmesan for the end. Once sauce has come together, add in the chives.

For the pasta I would cook about 2 boxes of shorter pasta, such as macaroni, orecchiette, or penne. I generally cook the pasta according to the directions on the box, but once the pasta is al dente, strain it out, and let cold water run over it. This stops the cooking process, toss in oil to keep the pasta from forming sticking together.

There is going to be a lot of sauce, so if need be freeze it, otherwise it can serve around 30.  What I did in the picture was took a helping of mac & cheese, add some of the parmesan left over, and gratin (brown it in oven) under the broiler. Keep an eye on it. Once it is done take out of the oven and enjoy it.  If you did this in a bowl, definitely use an oven mitten, unless you enjoy burning your hands. In that case feel free to. Blow on your food before you eat it. It will be hot. Use a napkin too.