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Modern Fried Chicken

Modern Fried Chicken

From the Chef
“[Fried chicken is] a good candidate to be made modern,” Ford says. “We kinda miss that mark as chefs when we transition something that ties into a really great memory from Mom. It can lack that personality.”

“To give the dish the homage it deserves while maintaining its “spirit,” Ford drew inspiration from his surroundings (as generations of Southern cooks have done before him). “It makes the most sense to me to use the closest available local ingredients,” Ford says. “The South, in season, has some amazing produce and products. I wanted to highlight those things.”

“He puréed the collard greens in a blender with some chlorophyll. After marinating the chicken, he treated it like a galantine and poached it in a combi oven, then fried it.

“I used the same process of breading and frying that I would have normally done,” he says. “I cut the vegetables a little bit smaller than I normally would. I consider the modern a little more refined — instead of larger pickled vegetables and bigger chunks that require the guest to use a fork and knife, I carved the veggies a little more.”

Ingredients

1 Chicken, whole
16 oz. (480 g) Fried Chicken Marinade
2 oz. (60 g) Activa
16 oz. Creole Eggwash
32 oz. Fried Chicken, flour
For Marinade
2 Eggs
40 g Powdered Mustard
100 g Cajun Spice
1 Gal. Buttermilk
50 g Oldbay
20 g Onion Powder
20 g Garlic Powder
15 g Black Pepper
50 g Salt
For Collard Greens
1 case Collard Greens, Cleaned and Trimmed
2 Yellow Onion, Medium Dice
1 lb. Bacon, Ground
2 oz. Garlic, minced
32 oz. Chicken Stock
48 oz. Honey
16 oz. Apple Cider Vinegar
6 g Crushed Red paper
For Pork Rinds
8 oz. (224 g) Fresh Pork Skin
For Hot Sauce, Buerre Blanc
8 oz. Franks Hot Sauce
2 oz. White Wine
8 oz. Butter, Whole

Instructions:

1. Bone Chicken as for galentine, remove the thigh bone but leave the leg bone in. Split the bird into 2 halves.
2. Marinate the chicken in the marinade overnight.
3. Season the inside of each chicken, dust with TG.
4. Roll the chicken into a roulade using saran wrap and tie.
5. Poach or Steam the roulades to an internal temperature of 142°F, hold for 1 hr. Preheat frier to 300°F
6. Remove the roulades to an ice bath and chill completely.
7. Remove the plastic from the roulade and roll in the flour.
8. Roll the roulade in eggwash, then back in flour.
9. Carefully drop chicken into the frier to brown and heat.
Allow to rest, then carve.

For Marinade
1. Combine Dry Ingredients
2. Add Buttermilk

For Collard Greens
1. Render Bacon until crispy.
2. Add onions and garlic and saute until translucent. Add and saute for an additional minute.
3. Deglaze with apple cider vinegar and chicken stock.
4. Add collard greens and honey and simmer, stirring frequently until tender.
5. Adjust seasoning as needed with more vinegar, honey, salt

For puree
Take 3 cups of collard greens & cook in pressure cooker 30 minutes. Chill until cold.
Add 4 oz. blanched spinach & puree until smooth.
Season with hot sauce, salt and pepper, pass through chinoise.

For Pork Rinds
1. Steam 12 hours at 185°F.
2. Let cool, scrape off all the fat and cut into 4″x4″ squares.
3. Place in a food dehydrator at 120°F over night.
4. When needed, fry at 375°F until crisp and puffed.
5. Season with Cajun seasoning & salt.

For Hot Sauce, Buerre Blanc
1. Reduce sauce by half.
2. Add white wine.
3. Heat back to just below a simmer.
4. Whisk in butter as for buerre blanc.

Reprinted with permission from the American Culinary Federation and Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019

Founders Pie Pizza

Founders Pie Pizza

Ingredients

Ingredients
Cornmeal, as needed
11 oz. The Rock’s Signature Hand-Tossed Pizza Dough
½ oz. extra virgin olive oil
3 oz. The Rock’s Signature Pizza Sauce
¹/8 oz. Grande Romano cheese
4 oz. Grande mozzarella
2 oz. sliced pepperoni
2½ oz. sweet sausage links
3 oz. ricotta cheese

Instructions:

Method: Sprinkle cornmeal on pizza peel. Stretch dough to fit peel, leaving 1 inch around perimeter of dough. Spread oil evenly over dough. Spread pizza sauce evenly over dough, leaving 1 inch of dough at edge. Sprinkle Romano cheese over sauce. Top with mozzarella cheese. Place pepperoni slices evenly over cheese. Break sausage links into pieces; place over pepperoni. Place pieces of ricotta evenly over pizza. Put in hot wood-fired oven; bake, turning periodically, until golden-brown.

Yield

1 pizza

Reprinted with permission from the American Culinary Federation and Credit: The Rock Wood Fired Pizza & Spirits, Auburn, Wash.
The National Culinary Review, February 2010

A little plant protein goes a long way!

A little plant protein goes a long way!

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym and #sweatitup!

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Whole Grain Spaghetti with Almond/Pistachio/Arugula Pesto and Heirloom Tomatoes

Another great healthy recipe idea from our friends at the American Culinary Federation. Eat smart, live healthy!

Ingredients

 

3 lbs. Barilla® whole-grain spaghetti
12 oz. arugula
¾ cup almonds
¾ cup pistachios
3 garlic cloves
1½ cups + 2 T. olive oil
¾ cup grated Parmesan
Salt and pepper, as needed
1½ cups diced heirloom tomatoes
15 fresh basil leaves, julienned

Instructions:

1. Cook pasta for half time indicated on package. Drain; drizzle with olive oil. Place pasta flat on sheet trays or hotel pans; cool in blast chiller or walk-in cooler. Store in zip-close bags or sealed plastic container; refrigerate (use within several hours).

2. In blender in batches, combine arugula, almonds, pistachios and garlic. With blender on, slowly drizzle in 1½ cups olive oil; add Parmesan. Season with salt and pepper. Refrigerate until needed.

3. In bowl, season tomatoes with basil, 2 T. olive oil, salt and pepper.

4. Per serving: Reheat ¼ cup pesto and 1 cup spaghetti with a little pasta water, if needed. Toss with 1 T. tomatoes. Garnish with additional Parmesan and basil, if desired.

Yield

25 servings

Reprinted with permission from the American Culinary Federation and Credit: Lorenzo Boni, Executive Chef, Barilla America
The National Culinary Review, March 2015

Vegetarian Mango Spring Rolls

Vegetarian Mango Spring Rolls

Reposted with permission from the American Culinary Federation, credit to Dave Woolley, Chef, CD Culinary Approach, Denver, Colorado
The National Culinary Review, April 2017

Ingredients

10 spring roll wrappers (wet under hot water 5-10 seconds)
20 thin, fresh, ripe mango slices from peeled, pitted mango
10 oz. cooked brown rice, cold
10 fresh basil leaves
10 fresh cilantro sprigs
10 fresh mint leaves
10 (3-4 inch) green onion pieces, green part only
20 (2-inch long) red pepper, thin julienne
Mango Nuoc Cham (recipe follows)

Mango Nuoc Cham
3 T. sweet chili sauce
½ t. Sriracha
½ t. fish sauce
2 T. fresh mango, pureed
2 t. fresh lime juice
1 t. fine-minced carrot
1 medium garlic clove, fine-minced
½ cup water
Salt, to taste

Instructions:

1. On cutting board, with 2-4 wet spring roll wrappers at a time, put 2 mango slices opposite each other on each roll. Add 2 leaves each basil and cilantro; add 3 mint leaves. Add 1 oz. brown rice; add 3-4 pieces red pepper julienne. Fold sides of wrapper over so each covers half filling; roll into “cigar.”

2. Prepare pre-shift; hold approximately one shift, well-wrapped, refrigerated.

3. Serve with mango nuoc cham dipping sauce.

Mango Nuoc Cham
METHOD: Mix all ingredients together. Let sit 12-24 hours to bloom. Season to taste with salt. Pour into bowl; hold for service.

Yield

10 servings