Aug 13, 2018

Nashville Fried Chicken Sliders

This week's recipe comes from Chef John Newman. To change one's emotional state of mind by consuming great food is the ultimate goal. This is Chef John's philosophy. John has worked at The Wall at BYU for two and a half years now. Originally from Michigan, Chef John has worked in kitchens from Chicago all the way to Utah. Chef John received a degree in Culinary Arts from Johnson & Wales University. Creating great food with amazing ingredients is what truly makes him happy. Chef John has been recognized from "Best of State" for Gourmet Burgers two years in a row.  He has also been awarded top 25 restaurants in the state of Utah while he was the Chef at Communal restaurant. Forbes gave the Tree Room restaurant at Sundance four stars while John was a Chef there. In the end, we all need to strengthen and nourish our bodies with food, we might as well create something tasty and fresh. 




2, 3.5-4 lb. chickens, each cut into 10 pieces (breasts halved)
1 tbsp. freshly ground black pepper
2 tbsp. plus 4 tsp. kosher salt
4 large eggs
2 C. buttermilk or whole milk
2 tbsp. vinegar-based hot sauce
4 C. all-purpose flour
Vegetable oil (for frying, about 10 cups)
2 tbsp. cayenne pepper

2 tbsp. dark brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
White bread slider buns and sliced pickles (for serving)

Toss chicken with black pepper and 2 tbsp. salt in large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer, pour in oil to measure 2". Heat over medium-high heat until the thermometer registers 325 F. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet. 

Working in 4 batches and returning oil to 325 F between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of the pieces registers 160 F for white meat and 165 F for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 C. frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.  

Aug 7, 2018

Peach Upside Down Cake

1/4 C. butter
1/2 C. brown sugar
2 C. sliced, pitted and peeled peaches
1 1/4 C. all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. butter, softened
3/4 C. granulated sugar
1 whole egg
1 tsp. vanilla extract
1/2 C. milk


Spray the bottom of a 10" cake pan, add a parchment paper circle and spray the paper and the sides very well--set aside.

Melt 1/4 cup butter, add brown sugar, and stir until sugar is completely moistened.

Spread sugar mixture evenly on a cake pan, arrange peach slices on top of the sugar--set aside.

In a medium bowl sift the flour, baking powder, and salt--set aside.

In a mixing bowl using a paddle, beat 1/2 cup butter with sugar until well combined. Add egg and vanilla and beat until combined.

Alternately add the flour mixture and milk to the butter mixture, beating on low speed until just combined. Scrape bowl and paddle, mix a little longer.

Spread the batter evenly over the peaches in the pan. 

Bake at 350 F for 30-40 minutes, test the cake with a toothpick before removing from the oven. Cool the pan for 5 minutes. Loosen cake from the sides of the pan, invert onto a large serving cake board or plate.

Nov 7, 2017

Pumpkin Crumble

PUMPKIN FILLING:

30 oz cooked Pumpkin (or Butternut squash)

1 cup granulated sugar

1 cup firmly packed light brown sugar

3 eggs, beaten

1 tablespoon pure vanilla extract

1 (12 ounce) can evaporated milk

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon nutmeg

1 Cup Walntus


MIX THE PUMPKIN, SUGAR, BROWN SUGAR, EGGS AND THE VANILLA, MIX UNTIL SMOOTH,.

ADD THE SPICES AND MIX  A LITTLE MORE.

ON THE BOTTOM OF A CAKE PAN SPREAD A SUGAR COOKIE DOUGH OR SWEET DOUGH, PAR BAKE FOR 8 MINUTES AT 350 F. LET IT COOL.

PUT THE PUMPKIN FILLING ON TOP THE SWEET DOUGH , SPRINKLE THE WALNUTS, BAKE AT 350 F FOR 20-30 MINUTES, REMOVE FROM THE OVEN AND TOP THE PUMPKIN WITH  CRISP TOPPING, RETURN TO THE OVEN FOR ANOTHER 20 -30 MINUTES AT 350 F.


CRISP TOPPING:

6  tablespoons butter, cut into small pieces

2/3 cup all purpose flour (spooned and leveled)

3/4 cup packed light-brown sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

teaspoon salt


MIX ALL THE INGREDIENTS TOGETHER IN A MIXING BOWL WITH PADDLE ATTACHMENT, MIX UNTIL COARSE CRUMBLE FORM, DON’T OVERMIX.