Oct 24, 2008 10:15 am US/Pacific
Flavors: Fried Foods - 10/24/08
Liam scours the Bay Area to sample an array of deep fried treats. Features chicken and waffles in Oakland, deep fried snickers in Walnut Creek and corn dogs in San Mateo.
Brown Sugar Kitchen
2534 Mandela Parkway (510) 839-SOUL (7685)
Tanya Holland - Chef/Owner
www.brownsugarkitchen.com
www.tanyaholland.com
Brown Sugar Kitchen's Buttermilk Fried Chicken
Recipe courtesy of Tanya Holland 2008©
1 Free Range Fryer cut into 8 pieces
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1-1/2 teaspoons Fresh or Dried Tarragon
1-1/2 teaspoons Fresh or Dried Parsley
1-1/2 cups Buttermilk
3 cups Flour
1 tablespoon Kosher Salt
1/2 teaspoon freshly ground Black Pepper
4-6 cups Canola or Rice Bran Oil
In a large bowl or baking dish, mix together spices and herbs. Add chicken pieces and coat with spice mixture. Cover with buttermilk and marinate for at least 4 hours or overnight.
Pour oil into a heavy bottomed pot for frying. Add oil to reach about 2-inches. The diameter of the pot will determine the amount of oil to add. Heat oil over medium-high heat.
Remove chicken from buttermilk mixture and coat with flour seasoned with salt and pepper. Drop one piece of chicken into oil to test for heat. Oil should bubble at the surface, but not smoke.
Cook chicken for 20-25 minutes in oil. Check internal temperature. Chicken should be at least 165 ° F. The chicken can finish cooking in an oven set at 350°F. Place cooked chicken on draining rack to remove excess oil. Serve hot.
Yield: Depends on your appetite!
Nopa
560 Divisadero @ Hayes
San Francisco , CA 94117 (415) 864-8643
www.nopasf.com
Piqueos
Contemporary Peruvian Cuisine
830 Cortland Avenue , at Gates and Ellsworth
San Francisco CA 94110 (415) 282 - 8812
www.piqueos.com
Ducca
50 Third Street
San Francisco , CA 94103 (415) 977-0271
www.duccasf.com
Laiola
2031 Chestnut Street San Francisco, California (415) 346-5641
www.laiola.com
O Izakaya
1625 Post Street San Francisco, CA, 94115 (415) 614-5431
www.jdvhotels.com/dining/oizakaya
SPQR
1911 Fillmore Street San Francisco, CA (415) 771-7779
www.spqrsf.com
Miss Pearl's Jam House
1 Broadway
Oakland , CA 94607 (510) 444-7171
www.misspearlsjamhouse.com
Stanford's Restaurant & Bar
1300 South Main Street Walnut Creek, CA 94596 (925) 944-0895
www.stanfords.com
San Mateo
County Fair
www.sanmateocountyfair.com
Chicken Wings
Recipe Courtesy O Izakaya
Chicken wing sauce:
1 quart yield - sauce for 3# of wings - for 8 people
2 cups honey
1 cup fresh squeezed lime juice
1/2 cup rice wine vinegar
1/2 bunch cilantro - washed and finely chopped
5 cloves finely chopped garlic
4 minced Serrano chili peppers
1 Tbls ichimi togarashi (this is a Japanese powdered red pepper, available in Japanese markets)
1 1/2 Tbls kosher salt
1 Tbls Vietnamese fish sauce
Procedure:
Mix all ingredients thoroughly, taste for seasoning.
Chicken Wings:
3 # chicken wings - soak in buttermilk for 3 hours
Rice Flour:
4 cups rice - toasted in a 350 degree oven until light golden brown ( Japanese short grain rice if possible, but any white rice will work)
1 cup cornstarch
2 Tbls kosher salt
Procedure:
Drain buttermilk from wings, immediately toss with rice flour mixture until well coated. Place breaded wings on a sheet pan (be sure to space wings to allow even cooking). Bake wings in a pre-heated 350 degree oven for 12 minutes. Transfer baked wings to a 350 degree deep fryer (Rice oil recommended) and fry for 4 minutes until crisp and golden brown. Toss wings with sauce and serve on a large ceramic platter. Garnish chicken wings with chopped scallions and remaining sauce.
Note: Look for chicken that is grown naturally - free range if possible.
Tempura Onions And Mushrooms
Recipe Courtesy O Izakaya
Beer batter for tempura mushrooms and onions:
21 oz. dark beer - porter
3 egg yolks
2 ¾ cups all purpose flour
¾ cup cornstarch
Salt
Batter must be cold when using - this will help the batter to stick to the items to be fried.
For onion rings:
Use large sweet onions - cut into ½ inch large rings. Dip each ring individually into the batter and swirl until coated. Gently remove from the batter and place immediately into 360 degree oil (rice bran oil if possible). Fry until onions begin to turn golden brown. Turn each onion with tongs or chopsticks to allow even cooking on both sides. Once onions are golden brown on all sides remove from the oil, sprinkle with a bit of kosher salt, and place on towels to drain for 2 minutes.
For the mushrooms:
use large cremini mushrooms - stem removed. Follow the same procedure as above.
Hatcho Miso Sauce for tempura mushrooms
8 oz. rice vinegar
8 oz. hatcho miso
1 cup sugar
10 cloves garlic
¾ cup grapeseed oil
1 Tbls Ichimi Togarashi (substitute 1 teaspoon cayenne pepper)
8 Serrano Chili Peppers
½ bunch cilantro
½ cup lime juice
Puree all ingredients except oil in a food processor until thoroughly combined. Slowly drizzle in the oil and taste for seasoning. Use as a dip for the tempura mushrooms.
Garlic aioli:
2 egg yolks
2 T rice wine vinegar
3 T fresh lemon juice
2 T roughly chopped garlic
4 cups grapeseed oil
Salt, fresh ground black pepper
Dash of Tabasco
Puree egg, vinegar, garlic, lemon, and Tabasco in a food processor, slowly drizzle in the grapeseed oil until mixture thickens. Finish with plenty of freshly cracked black pepper, salt. Use as a dip for the tempura onions.
Ponzu Sauce:
Dashi stock:
1 piece (6 inches) konbu seaweed
1 cup bonito flakes
6 cups water
Soak the konbu seaweed with 6 cups cold water for 30 minutes. Bring to a gentle simmer (steam in the water but no bubbles). Simmer for an additional 30 minutes. Turn heat off and add bonito flakes - allow to sit for 5 minutes and strain through a fine mesh strainer.
3 cups dashi stock
1 cup soy sauce
1 cup rice wine vinegar
1 cup mirin wine
3 T sugar
1 tsp yuzu juice
¼ cup fresh lemon juice
Add above ingredients to the strained dashi stock. Simmer all together for 10 minutes. Then add:
1 tsp yuzu juice
¼ cup fresh lemon juice
Chill ponzu - taste for seasoning.
This is our version of ponzu: a traditional dipping sauce for tempura items. O Lounge serves this as well as garlic aioli with our tempura onions and various other tempura items.
Agedashi Tofu
Recipe Courtesy O Izakaya
Tsuyu sauce for agedashi tofu:
2 ½ cups dashi stock
1 cup soy sauce
1 cup mirin wine
1 cup sake
3/4 cup sugar
½ cup rice wine vinegar
Simmer all ingredients together for 10 minutes. Mix 2 tsp. cornstarch mixed with ½ cup of chilled dashi stock. Slowly stir this into the simmering liquid. Stir mixture for an additional 2 minutes until the liquid thickens slightly.
Procedure:
1 pack of silken (very soft tofu ) lengthwise into 2 rectangular blocks. Cut each block into 3 large square pieces. Drain each block on a dry towel for 20 minutes. Coat each block of tofu in cornstarch and fry until crispy and lightly brown. Top fried tofu with ½ cup of the warm tsuyu sauce per piece, sliced scallion, and bonito flakes.
Crispy Mendocino Nori
Recipe Courtesy O Izakaya
Procedure:
Pick nori at low tide, rinse well in the sea to remove any dirt or snails that might be present. Spread the nori in the sun in thin layers until dry.
Fry the nori in a 360 degree deep fryer for about 30 seconds (rice bran oil if possible), stirring well while frying with chopsticks or tongs. Be sure nori is not clumped together to ensure even cooking. Remove into a large bowl and sprinkle immediately with shichimi togarashi - the more the spicier the nori will be.
Allow to cool on a towel for 2 minutes. Excess grease will be absorbed by towel. Serve with sliced lemon and cool beverage.
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