Tag: Signature Dishes
Spicy Pickle-Brined Fried Chicken
Spicy Pickle-Brined Fried Chicken
Making fried chicken at home is a lot of work; and this recipe is no exception. But once you try this chicken, it’ll be worth all the effort and you’ll have one full happy belly. This chicken is marinated in buttermilk and spicy pickle brine. Both the marinade ingredients act as a tenderizer, as well as giving the chicken the tang that it needs and deserves. It’s then dredged in seasoned flour, more buttermilk, and back into the flour.
Equipment
- thermometer
Ingredients
- 1 cup spicy pickle brine
- 3 cups buttermilk divided
- 1 whole frying chicken cut into 8 pieces
- 3 cups flour
- 1/2 cup cornstarch
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp black pepper
- 2 tsp salt
- vegetable oil for frying
Instructions
- Mix together the pickle brine and 1 1/2 cups of buttermilk.
- Place the chicken in a gallon sized ziplock bag. Pour in the pickle brine/buttermilk. Marinate in the refrigerator for at least 12 hours; preferably overnight.
- Whisk together the flour, cornstarch, and seasonings.
- Dredge the chicken in the flour, the remaining buttermilk, and then back into the flour. Shake off the excess flour.
- Fill up a large pot with 3” of vegetable oil. Heat until the temperature reaches 350°. Fry the chicken in batches.
- Wings will take 10 minutes to fry. Drumsticks and thighs 12 minutes. Breasts will take 5 minutes. The internal temperature needs to read 165° for white meat and 180° for dark meat.
- Drain the grease on a wire rack.
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
Vietnamese Coffee Tiramisu
Vietnamese Coffee Tiramisu
Tiramisu is one of my favorite desserts. Vietnamese coffee is my favorite way to consume caffeine. So I did what any hungry sweet-toothed stoner would do and combined the two into the ultimate Vietnamese/Italian fusion dessert. This tiramisu is so tasty that after you eat the entire baking dish, you’ll make a second one the next day. Waste line: EXPAND!
Equipment
- standing mixer
Ingredients
- 2 cups black coffee chilled
- 1/2 cup sweetened condensed milk divided
- 2 large eggs whites and yolks separated
- 8 oz mascarpone
- 24 ladyfingers
- cocoa powder
Instructions
- In a standing mixer, mix the coffee and a 1/4 cup of sweetened condensed milk. Pour in a bowl and set aside.
- Beat the egg yolks and the rest of the sweetened condensed milk for 30 seconds.
- Add in the mascarpone and mix until smooth. Remove from the bowl.
- Beat the egg whites until they peak. Fold into the mascarpone mixture.
- Dip the ladyfingers into the Vietnamese coffee.
- Line a 9×5 glass dish with a dozen of the soaked ladyfingers.
- Pour over half of the mascarpone batter. Place another layer of the soaked ladyfingers.
- Pour over the rest of the mascarpone batter. Dust with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, before serving.
