Buttermilk-Fried Chicken Sandwich

INGREDIENTS:

Buttermilk Marinade
2 cups buttermilk
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper

8 boneless, skinless chicken thighs

Dill Dressing
1½ cups plain Greek yogurt
3 tablespoons chopped dill
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup Parmesan, grated

Seasoned Flour
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1½ teaspoons cayenne pepper
1 tablespoon garlic powder

Oil, for frying
1 head butter lettuce
2-3 tomatoes, sliced
8 burger buns (we used brioche buns)

PREPARATION:

1. In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator.

2. In a small bowl, combine all the ingredients for dill dressing. Cover and let sit for at least an hour in the refrigerator.

3. In a medium bowl, combine all ingredients for seasoned flour. Dip the marinated chicken in flour until chicken is completely covered.

4. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more than half full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C) and the chicken is golden brown and crispy. Drain on a paper towel-lined plate or wire rack.

5. Heat a large skillet. Butter cut sides of the burger buns, then toast in the hot skillet until browned and crisp.

6. Build sandwich with bread, lettuce, fried chicken, tomato slice, and dill dressing.

7. Enjoy!

Chef John's Sweet and Sour Pork Tenderloin

Ingredients:

1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
1-quart vegetable oil for frying
1/2 cup cornstarch 1 tablespoon vegetable oil
3 stalks celery, cut into
1/2 inch pieces 1 medium green bell pepper, cut into
1-inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce
1 (8 ounces) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water

Directions:

1.Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.

2.Heat 1-quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.

3.Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.

4.Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.

5.In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.

Chef John's Creole-Style Spicy Red Beans & Rice

Ingredients:

1 pound dry red kidney beans
3 quarts water
1 green bell pepper, chopped
1 onion, chopped
4 stalks celery, chopped
2 tablespoons salt
2 tablespoons ground black pepper
2 tablespoons Creole seasoning
3 cloves garlic, minced
1 (16 ounces) package smoked sausage, cut into
1 1/2-inch pieces
2 cups water
1 tablespoon margarine
1 cup uncooked white rice

Directions:


1.Pick over kidney beans, place into a large bowl, and pour in enough water to cover by several inches. Soak kidney beans overnight.

2.Drain kidney beans, transfer to a large soup pot and cover with 3 quarts fresh water.

3.Stir in green bell pepper, onion, celery, salt, black pepper, Creole seasoning, and garlic.

4.Cover the pot, place over medium heat, and bring to a boil.

5.Reduce heat to low and simmer until beans are tender, about 4 hours.

6.Mix smoked sausage into the beans; cook an additional 45 minutes, stirring occasionally.

7.About 30 minutes before serving time, place 2 cups water and margarine into a saucepan and bring to a boil.

8.Stir in rice, return to a boil, and reduce heat to medium-low. Cover the pan and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes. Remove from heat and allow to stand covered for 5 minutes.

9.Serve red beans over cooked rice.

Billionaire's Franks & Beans

Ingredients:

1 pound hot dogs
2 tablespoons unsalted butter
1 yellow onion, diced
1 fresh poblano chile pepper, diced
1 rib celery, diced
2 tablespoons minced fresh cayenne pepper, or other hot red pepper
 salt and freshly ground black pepper to taste
1 tablespoon light brown sugar
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
2 1/2 cups chicken broth, or as needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1/4 cup sliced green onions

Directions:

1.Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds.

2.Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes.

3.Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth.

4.Just before serving, stir in chopped green onions.

Oxtail Ragu

Ingredients:

3 1/2 pounds beef oxtail, cut into 2-inch sections
1 tablespoon olive oil
Salt and freshly ground black pepper
1 large yellow onion, diced
6 cloves garlic, roughly chopped
1/4 cup sherry vinegar
4 cups tomato sauce or puree, or more if desired
2 cups chicken broth, or enough to cover the oxtails
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh oregano
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon red chili flakes

Directions:

1.Preheat oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold the oxtails in a single layer.

2.Place chopped onions and garlic in prepared pan. Rub oxtail sections with olive oil; season with salt and freshly ground black pepper. Arrange on top of onions. Roast in preheated oven for 25 minutes. Turn oxtails and continue roasting until well browned, another 20 to 35 minutes. Remove pan from oven.

3.Pour in wine vinegar, tomato sauce, chicken stock or water, rosemary, thyme, oregano, salt, and red chili flakes to the baking pan; stir. Pour the entire mixture into a large pot. Place over medium-high heat until sauce begins to simmer. Cover; reduce heat, and simmer over low heat until meat easily separates from the bone and is very tender about 4 to 5 hours. Skim off fat before serving.

Beef Brisket Cherry Tomato Meat Sauce

Ingredients:

1 tablespoon olive oil
2 1/2 pounds beef brisket, cubed
1 teaspoon salt
1-quart chicken stock
1 bay leaf
1/4 teaspoon dried rosemary
1-pint Cherry tomatoes
5 cloves garlic
3 1/2 cups tomato sauce
1/4 cup heavy cream
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 pound penne pasta
finely grated Parmigiano-Reggiano (optional)

Directions:

1.Heat oil in a Dutch oven over high heat. Add beef brisket and salt. Cook and stir until browned.

2.Add chicken stock, bay leaf, and rosemary. Bring to a simmer, turn to low.

3.Place cherry tomatoes, garlic, shallots, and oil in a blender and puree until smooth.

4.Add puree to the pot. Add tomato paste. Stir to combine. Return to simmer. Cook on low for 2 1/2 hours with the lid on. Uncover and cook for another hour, simmering on low.

5.Add tomato sauce and cream. Stir to combine. Simmer until tender. Season with salt and pepper to taste.

6.Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.

7.Mix pasta with sauce and serve topped with Parmigiano-Reggiano cheese.

Slow Cooker Beef Pot Roast

Ingredients:

1 (5 pounds) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Directions:

1.Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.

2.Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.

3.Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.

4.Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.

5.Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.

6.Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.

7.Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.

8.Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours until the meat is fork tender.

9.Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.