GLOBAL STREET FOOD WITH ANDREW ZIMMERNBaja Seafood Shellfish Coctel with hot chili fire water and New Lane Chinese Style One Pot Chicken Wings & Shellfish Fire Water Coctel Serves 6
– 18 cherrystone clams – 18 shucked Pacific oysters, juices reserved – 6 whole hand collected sea scallops – 8 vine ripened large tomatoes. Nice juicy tomatoes!! – 1 avocado – 1/4 cup micro cilantro – 1T chipotles in adobo – 2T fresh lime juice – ¼ t ground cumin – ¼ cup each of brunoise dice of celery, red onion and poblano chile – 6 yellow cherry tomatoes, quartered – 1/2 t sugar – 2 whole dried hot Mexican chiles (chiltepin or arbol work great), toasted and crushedTake 6 small glasses (I use 4 ounce juice glasses) and place oysters, clams and scallops divided into them, divide brunoise vegetables on top of that and refrigerate. Grate tomatoes and strain to remove seeds. Chill tomato puree for 1 hour. Season with cumin, chipotle, dried chiles, lime and oyster juice. Season with salt, adjust citrus/chile and divide over seafood. Garnish with yellow tomatoes, thin shavings of avocado (or dice) and finally with micro cilantro and serve immediately.
BIRDS OF A FEATHER WITH MARCUS SAMUELSSONFried Yard Bird with Broth Shooters Serves 4
– 4 chicken thighs, skin-on – 4 chicken drumsticks, skin-on – 1 cup salt – 8 cups water – 1 quart buttermilk – 3/4 cup coconut milk – 2 garlic cloves, minced – 1 tablespoon Chicken Shake – 1/2 pound all-purpose flour – 2 ounces semolina flour – 1 ounce cornstarch – 1/2 ounce ground white pepper – 5 quarts frying oil
1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hour.2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator. 3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading. 4. Remove marinating chicken from fridge and allow excess marinade to drip off. 5. Roll chicken in breading, shaking off excess. 6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F). 7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.
Chicken Shake Yields 4 cups
– 1/8 cup ground garlic – 1/2 cup celery salt – 1/2 cup ground cumin – 1 cup berbere – 1 cup smoked spicy paprika – 1/8 cup kosher salt – 1/2 cup ground white pepper
1. Combine in a mixing bowl and stir until blended.
Mashed Potatoes Serves 4
– 3 large Yukon Gold Potatoes, peeled and quartered – 2 large carrots, peeled and chopped – 1 medium Granny Smith apple, peeled and sliced – 1/2 teaspoon freshly grated horseradish – 2 garlic cloves, thinly sliced – 1 red onion, thinly sliced – 2 medium shallots, thinly sliced – 2 tablespoons olive oil – 1 tablespoon balsamic vinegar – 1 tablespoon honey – 1/2 cup buttermilk – Salt – Freshly ground pepper
1. Peel and quarter the potatoes. In a large pot, cover the potatoes with salted cold water and cook until tender, about 20 minutes.
2. Peel and chop the carrots, reserve. Then, peel and slice the apples, set aside. Grate the fresh horseradish and set aside. In a second large pot, add the carrots and apples and cover with salted cold water and cook until tender, about 15 minutes.
3. While the potatoes, apples and carrots cook, thinly slice the garlic, onion and shallots. Heat the olive oil in a medium saucepan over medium high heat. Combine garlic, onion, shallots, vinegar and honey. Add the mixture to the saucepan over medium-low heat and simmer until the onions and shallots are tender, about 10 minutes, stirring frequently.
4. Drain the potatoes, carrots and apples, then transfer them to a mixing bowl and coarsely mash the mixture with a fork or potato masher.
5. Stir in the horseradish and shallot mixture. Stir in buttermilk. Season with salt and pepper to taste.
Smoked Collards 6-8 Servings
– 6 bacon slices – 2 garlic cloves, peeled and halved – 2 shallots, thinly sliced – 1-inch ginger, chopped – 2 tablespoons white wine – 3 tablespoons olive oil – 3/4 cup vegetable stock – 4 cups (about 6 ounces) very thinly sliced collard greens (about 2 bunches) – 4 cups very thinly sliced kale – 1/2 tablespoon liquid smoking flavor – 1 teaspoon salt – 1 teaspoon freshly ground pepper
1. Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.
2. Sauté garlic, shallots and ginger in olive oil until garlic is lightly browned. Deglaze pan with white wine.
3. Add remaining ingredients and stew until the greens are tender and all the liquid is almost gone. Stir in liquid smoking flavor and season with salt and pepper.
– 10 fried chicken legs, chopped – 20 shallots – 1 quart white wine – 1 quart chicken stock – Pepper – Thyme – Bay leaves
1. Slice and caramelize shallots. Add bay leaf, pepper and thyme. Deglaze with white wine. Reduce to an au sec. Add chicken stock then legs. Cook for 45 minutes. Strain and reduce then emulsify some of the fat into the broth.
2. Rim shot glass with chicken shake and pour in broth.
COWGIRL COOKIN’ WITH GAIL SIMMONSBacon, Chive & Cheddar Biscuits with Whipped Honey Butter Yields 12 Biscuits
– 6 slices bacon – 3 tablespoons – 3 cups all-purpose flour – 4 teaspoons baking powder – 1 teaspoon baking soda – 3 tablespoons sugar – 1 pinch Kosher salt – 1 1/2 sticks unsalted butter, cut into small cubes, chilled – 1 cup buttermilk – 1 1/2 cups shredded cheddar cheese – 1/4 cup chopped fresh chives
Whipped Honey Butter
– 2 sticks unsalted butter, softened – 3 tablespoons Honey – Pinch of kosher salt
Preheat oven to 425 degrees. Place bacon slices flat on a roasting tray and cook in the oven for 7 to 8 minutes. When brown and crispy, remove from oven and use a pastry brush to glaze with maple syrup. When cool, finely chop up into small pieces and set aside.
In a food processor combine flour, baking powder, baking soda, sugar and salt. Pulse until well combined then add cold butter cubes. Pulse until the butter is well incorporated. Add cheddar cheese, chives, and bacon then pulse again until evenly mixed. Add buttermilk to moisten dough and fold together.
Drop 1/2 cup sized balls of dough on a lined sheet tray spacing them about 1 1/2 inches apart from one another. Bake for about 17 minutes until golden brown.
Meanwhile, combine softened butter, salt, and honey in a large bowl and whisk together. Scrape into a ramekin and cool in refrigerator. Serve with warm biscuits.
Mussels Steamed In Shiner Bock Ale 2 Servings
– 2 tablespoons extra-virgin olive oil – 2 shallots, finely diced – 2 garlic cloves, smashed – 4 springs fresh thyme – 2 pounds mussels, scrubbed and cleaned – 1 pint of Shiner Bock Pale Ale or Shiner Bock Hefeweizen – Zest and juice from half an orange – Zest and juice from half a lemon – Kosher salt and freshly ground black pepper – 2 tablespoons unsalted butter – Crusty bread to serve with finished mussels
Heat oil in a large, heavy-bottomed pot and add shallots, garlic, and thyme. Cook for 2 minutes until softened. Increase heat to high and add mussels. Stir well to coat evenly, then pour in beer, orange zest/juice and lemon zest/juice. Season with salt and pepper.
Cover pot with lid and steam for 7 to 8 minutes until the mussels have opened. Use a large slotted spoon to place mussels in a large bowl. Boil liquid until slightly reduced. Add butter and season with salt and pepper. Pour sauce over mussels in bowl and serve with crusty bread to soak up all the delicious juices.
Maple Peach Skillet Pudding 8 Servings
– 1 pound brioche, cut into 1-inch pieces (12 cups) – 5 tablespoons unsalted butter, melted – 2 large ripe white or yellow peaches—pitted and cut into 1/2-inch pieces – 1 cup sugar – 1/4 cup Bourbon – 4 large eggs, beaten – 3 cups milk – 1/2 cup Grade A maple syrup, plus more for serving – Whipped cream or vanilla ice cream for serving (optional)
Preheat the oven to 350°. Spread the brioche on a large rimmed baking sheet and toast for about 15 minutes, stirring once or twice, until lightly golden and dry.
Meanwhile, in a large cast iron skillet, heat 2 tablespoons butter over medium heat. Add the peaches and 1/4 cup of the sugar to the skillet and cook, stirring occasionally, until the peaches are golden and softened, about 15 minutes. Remove from the heat and add the Peach Schnapps or rum. Return the skillet to the heat and cook until the sauce is slightly thickened and syrupy, about 1 minute. Stir in 1/4 cup of maple syrup.
In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Add the brioche, peaches and sauce and toss until evenly coated. Let stand for 5-10 minutes to allow the brioche to absorb the mixture.
Clean out and brush the large skillet with 1 tablespoon of the remaining melted butter. Add the bread pudding and drizzle the remaining 2 tablespoons of melted butter and maple syrup on top. Bake for about 50 minutes, until the pudding is set and the top is golden. Let the bread pudding cool slightly, and serve with whipped cream or vanilla ice cream. The pudding can be refrigerated for up to 2 days.