Sunday, July 6, 2014
We hope that you had a wonderful 4th of July! It never quite feels like summer until the 4th happens, so now that it is really summer we will fry, grill, live in bathing suits, have a tan, and be lazy (when not working lol). To end the weekend off properly we offer you a delicious fried chicken sandwich with a spicy kimchi slaw.
Ingredients: makes 4
8 chicken thigh fryers (no bones)
1 cup flour
4 brioche buns
1 cup shredded cabbage
1/3 cup shredded carrot
3 Tablespoons kimchi
2 Tablespoons +1 teaspoon siracha
1 Tablespoon kimchi liquid
¼ cup mayonnaise
2 teaspoons paprika
2 teaspoon salt
2 teaspoon pepper
½ teaspoon cayenne pepper
3 cups vegetable oil
Start by making your slaw so that you can let it chill in the refrigerator. Combine shredded cabbage, shredded carrot, mayonnaise, siracha, kimchi, and kimchi liquid in a bowl and then chill in the refrigerator.
To get the chicken ready fill a deep pot with the oil and heat on high heat, and bring to 300 degrees. Make sure that the oil doesn’t come higher than half way up the pot. While letting the oil heat prepare the chicken.
Season chicken with one teaspoon of salt, one teaspoon of pepper, and the paprika on both sides. In a bowl combine eggs, 2 Tablespoons water, and one teaspoon siracha. On a plate combine flour and cayenne pepper.
Create a station from left to right that goes chicken, egg, flour, and then plate. You are going to dip your chicken one piece at a time in the egg, let extra egg drip off, and then cover completely in flour, lastly place on plate. Complete with all 8 pieces.
When oil is at the proper temperature drop your chicken in the oil with tongs, you can lower the heat to medium high, and make sure the chicken is completely submerged in oil. Let cook for 6 minutes.
When done lay chicken on plate with paper towel, and check one of the pieces.
To assemble simply cut bun in half, lay a healthy helping of slaw, and then two pieces of fried chicken on top!
Voila! Happy Summer!
Monday, June 23, 2014
Happy Summer! It is officially the summer and I cannot wait. Every summer my goal is to be super tan and to eat peach rings and spicy peanuts. I usually get one down, none of which have been the peach rings, but one can only try.
We hope you have a wonderful photo, and take a peak at this wonderful photographer which we recently found named Clark Little!
Sunday, June 8, 2014
Food Nasty turned 2 on May 25th! So we are celebrating with some birthday pancakes inspired by a breakfast that my dearest friend Flora’s mother (my Brazilian mother) Helena had made for me. I can only say that these are probably the best pancakes I have ever had, and that the mix of a warm spice and fruit is a fabulous way to give a classic recipe a kick in the rear.
So happy belated birthday Food Nasty!! Enjoy these strawberry curry pancakes; they are a wonderful summer brunch item that you must add to your weekend.
Ingredients: Makes 12-15
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 tablespoons vegetable oil + extra tablespoon for skillet
1 large egg
1 Tablespoon yellow curry powder
½ cup diced strawberries
In a medium bowl mix together wet ingredients, only using two tablespoons of oil. In a small bowl whisk together dry ingredients. Add the dry to wet, and mix together, making sure you don’t over mix.
Add in the diced strawberries, mix.
Heat a large skillet on medium heat, and lightly oil with the extra tablespoon of oil. Using a 1/3 cup measuring cup, or a ice cream scooper (or whatever you think will be equivalent), scoop batter, and pour. Try to get them as round as possible, and make 2-3 depending on space.
Pancakes will be ready to flip after about 2 minutes, you will see bubbles start to form. Flip, and bake for another two minutes.
If you are not serving immediately, you can heat the oven to 200 degrees, and place pancakes in there on a foil covered baking sheet to keep warm.
Drizzle with syrup and dig in!