Restaurant
05.02.
Secret Recipes: Bang Bang Shrimp From Bonefish Grill
Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
For the Shrimp:
• Vegetable oil, for frying
• 2 large eggs
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• Kosher salt and freshly ground pepper
• 1 1/4 pounds small shrimp, peeled and deveined
• Bibb lettuce leaves, for serving
• Thinly sliced scallions, for garnish
Directions:
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl.
Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
No Comments04.30.
Secret Recipes: Chicken Sandwich From Chic-fil-a
Ingredients
2 skinless, boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 large egg
1/2 cup nonfat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners’ sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened
Directions:
Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
1 Comment04.25.
Secret Recipes: BBQ Chicken Pizza From California Pizza
Ingredients:
1 teaspoon extra-virgin olive oil, plus more for brushing
1/2 pound prepared pizza dough, at room temperature
1/3 cup plus 2 tablespoons dark barbecue sauce
1 8-ounce skinless, boneless chicken breast
Kosher salt and freshly ground pepper
2/3 cup grated smoked gouda cheese (about 3 ounces)
2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
1/2 small red onion, thinly sliced
Fresh cilantro, for topping
Directions
Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.
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