I've been without a home (kitchen) for too long. awesome things are coming soon.
Sunday, October 17, 2010
Monday, March 15, 2010
ganache brulee
this dessert came about as what my friend calls, 'a gentle rebellion
since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.
this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.
and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.
ganache brulee (an adaptation of alex stupak's pliable chocolate)
50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)
place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
torch.
popcorn ice cream
1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt
place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.
cumin pecans
2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar
place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
strain
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.
there it is.
enjoy!
since i started at textile restaurant, i've always said i wouldn't do a molten cake or a creme brulee. not because those dishes are bad, they are not, they are delicious! but because i wanted to offer our diners something they can't get anywhere in houston. i wanted to offer them something new, yet familiar. something fun to look at and exciting to eat.
this dessert combines the best parts of two desserts: molten cake and creme brulee. the best way to eat any chocolate is warm (hence molten cakes popularity). the best part of a creme brulee is the crunchy sugar. my ganache brulee is a thin ganache that gets bruleed. during the carmelizationof the sugar, the ganache warms up and develops a warm pudding texture.
and because we are in texas, decided to include texan/ mexican influences. cumin pecans and popcorn ice cream.
ganache brulee (an adaptation of alex stupak's pliable chocolate)
50 grams water
100 grams agave nectar
3 grams agar
1 ea gelatin sheet
50 grams light corn syrup
900 grams heavy cream
375 grams chocolate (70% or more)
place chocolate in bowl, reserve.
heat water, agave nectar and agar to a boil. whisk.
bloom gelatin, add to agar mix.
heat for 1 minute, whisk.
add light corn syrup. whisk.
slowly add heavy cream, whisk.
bring mixture to a boil.
strain and pour into chocolate.
whisk to combine.
pour into prepared 1/4 sheet pan
(prepared: nonstick spray, plastic wrap, nonstick spray)
chill in cooler for at least an hour.
cut into thin strips and cover one side with sugar.
wrap chocolate strip alond inside lipof bowl.
torch.
popcorn ice cream
1/4 cup popcorn kernels
as needed oil
1 1/2 cups sugar
2 cups heavy cream
1 1/2 cups milk
1/8 cup light corn syrup
6 oz butter
1 tsp salt
place popcorn kernels in pot with just a touch of oil.
place pot over high heat and cover.
move pot back and forth over heat to prevent scorching.
once popcorn has popped, remove from heat.
add remaining ingredients, whisk, bring to light boil.
blend on high for 3 minutes.
strain, chill, and run in ice cream machine.
cumin pecans
2 cups sugar
2 cups water
2 cups pecans
2 tbsp salt
1 tbsp cumin
1/8 tsp cayenne
1/4 tsp smoked paprika
1/4 cup sugar
place first sugar, water and pecans in pot. stir.
heat on low heat for 30/45 mins.
strain
fry until golden brown in fryer at 325
combine salt, cumin, cayenne, smoked paprika and second sugar.
toss fryed pecans in cumin mix.
spread in single layer in pan to cool quickly.
store in airtight container.
there it is.
enjoy!
Thursday, February 25, 2010
very rich man's brioche
one course of the new menu at textile includes foie gras crouton. this is an item that i will be contributing to the savory side. (because i miss baking breads dearly, i may even start a breads program solely for textile)
so the best brioche recipe i came across is Peter Reinhart's Rich Man's brioche; named because of the high butter content. this is my play on his recipe and name: the Very Rich Man's brioche (foie gras brioche)
this is an adaptaion of pete reinharts recipe.
sponge
1/2 cup bread flour
1 1/2 Tbsp instant yeast
1/2 cup milk, lukewarm
5 eggs
dough
4 1/2 cups bread flour
10 oz butter
6 oz foie gras fat*
2 Tbsp sugar
2 Tbsp honey
to taste sea salt
sponge: whisk all ingredients until smooth. cover bowl with plastic and set in warm area. let rise until doubled. once doubled, whisk in eggs.
* foie gras fat: sear foie in hot pan. whisk and cook foie until all that is left is fat and little chunks of foie. add butter and heat until butter is just melted. blend on high for 2 minutes. strain. cool, but reserve warm
dough: combine flour, honey, sugar and foie/butter mix in mixer with dough hook. run on low until dough forms. add sponge/egg mix. run on medium until dough is formed.
continue running until gluten develops. add salt. taste dough. add more salt if it needs it. always always! taste your dough for seasoning.
remove from mixer and place in well oil container. lid. chill in refrigerator for 1 to day.
next day: remove dough from cooler. portion. shape. place in mold(s). spray non stick over dough do prevent from drying.
proof for 45mins or until dough doubles in size.
brush tops of brioche with eggwash (eggwash=egg yolks).
bake @ 350
enjoy.
so the best brioche recipe i came across is Peter Reinhart's Rich Man's brioche; named because of the high butter content. this is my play on his recipe and name: the Very Rich Man's brioche (foie gras brioche)
this is an adaptaion of pete reinharts recipe.
sponge
1/2 cup bread flour
1 1/2 Tbsp instant yeast
1/2 cup milk, lukewarm
5 eggs
dough
4 1/2 cups bread flour
10 oz butter
6 oz foie gras fat*
2 Tbsp sugar
2 Tbsp honey
to taste sea salt
sponge: whisk all ingredients until smooth. cover bowl with plastic and set in warm area. let rise until doubled. once doubled, whisk in eggs.
* foie gras fat: sear foie in hot pan. whisk and cook foie until all that is left is fat and little chunks of foie. add butter and heat until butter is just melted. blend on high for 2 minutes. strain. cool, but reserve warm
dough: combine flour, honey, sugar and foie/butter mix in mixer with dough hook. run on low until dough forms. add sponge/egg mix. run on medium until dough is formed.
continue running until gluten develops. add salt. taste dough. add more salt if it needs it. always always! taste your dough for seasoning.
remove from mixer and place in well oil container. lid. chill in refrigerator for 1 to day.
next day: remove dough from cooler. portion. shape. place in mold(s). spray non stick over dough do prevent from drying.
proof for 45mins or until dough doubles in size.
brush tops of brioche with eggwash (eggwash=egg yolks).
bake @ 350
enjoy.
Sunday, January 24, 2010
possessed by the devil's water
just for kicks i made fernet branca ice cream a few days ago. it is awesome!!
ever had fernet branca?
now im wondering what to pair with it. some ideas are gingerbread cake, carrot cake, orange zeppole ... seems like a spiced cake is the way to go. suggestions?
so for your enjoyment: fernet branca ice cream
2 oz fernet branca
3/4 cup sugar
3/4 cup milk
1 cup heavy cream
2 oz butter
2 oz fernet branca
1/2 tsp ultra-tex 3
cook off alcohol from first 2 oz fernet branca.
reduce fernet by 3/4.
add sugar, milk and cream. bring to a light simmer.
add butter. whisk.
remove from heat.
add last 2 oz fernet branca and ultra-tex 3.
blend on high for 2 minutes.
chill.
run in ice cream machine.
enjoy!!
ever had fernet branca?
now im wondering what to pair with it. some ideas are gingerbread cake, carrot cake, orange zeppole ... seems like a spiced cake is the way to go. suggestions?
so for your enjoyment: fernet branca ice cream
2 oz fernet branca
3/4 cup sugar
3/4 cup milk
1 cup heavy cream
2 oz butter
2 oz fernet branca
1/2 tsp ultra-tex 3
cook off alcohol from first 2 oz fernet branca.
reduce fernet by 3/4.
add sugar, milk and cream. bring to a light simmer.
add butter. whisk.
remove from heat.
add last 2 oz fernet branca and ultra-tex 3.
blend on high for 2 minutes.
chill.
run in ice cream machine.
enjoy!!
Thursday, January 21, 2010
down in the south ...
last weekend i went to nyc for much needed vacation (last one was 4 years ago!!) and inspiration. we ate a lot. tastings every night at the countries best restaurants, nougatine by jean-georges, wd~50, morimoto and corton.
i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.
after all the food, i came back to texas filled with ideas. a new dessert menu ensues.
southern desserts:
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline
"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter
textured lemon: curd, sorbet, crisp, honey-tea granola
TX ruby red grapefruit granita, whipped honey, pickled pear
banana bread bread pudding, whipped brie, piloncillo, grapefruit
goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea
what yall think?
i was blown away by the service at these restaurants. i was more blown away by the food. i needed this, inspiration. i cannot compete with those guys, they are light years ahead of me. but i can create desserts a southerner like me will enjoy.
after all the food, i came back to texas filled with ideas. a new dessert menu ensues.
southern desserts:
soft ganache brulee, popcorn ice cream, cumin pudding, pecan praline
"egg in a basket" caramelized TX toast, sweet yolk, bacon brittle, jalapeno butter
textured lemon: curd, sorbet, crisp, honey-tea granola
TX ruby red grapefruit granita, whipped honey, pickled pear
banana bread bread pudding, whipped brie, piloncillo, grapefruit
goat cheese and grit zeppole, green tomato sorbet, sweet basil sun tea
what yall think?
Sunday, December 27, 2009
Sweet on Texas
So i decided to make a Texas themed tasting for Ms Lisa Fain because of her twitter handle @homesicktexan. What better way to welcome a Texan home than with a pea-can pie? sent out a cry for help on twitter, and within 5 minutes, my menu was written. i love my twitter family, so very helpful.
Texan Dessert Tasting
pecan tart, milk jam, coffee ice cream
apple and cheddar hot pockets, vanilla ice cream
"corndog" corncakes, hot dog ketchup, mustard ice cream
tres leches - my way
fried pumpkin cupcake, buttercream ice cream
texas toast pain perdu, bacon ice cream
sweet potato beignets, brown butter ice cream
oaxacan hot chocolate, alfajores
Texan Dessert Tasting
pecan tart, milk jam, coffee ice cream
apple and cheddar hot pockets, vanilla ice cream
"corndog" corncakes, hot dog ketchup, mustard ice cream
tres leches - my way
fried pumpkin cupcake, buttercream ice cream
texas toast pain perdu, bacon ice cream
sweet potato beignets, brown butter ice cream
oaxacan hot chocolate, alfajores
Tuesday, December 22, 2009
sweet sweet foie
order seared foie at a restaurant. chances are you will more than likely get something super sweet that pairs with its. gastriques, pineapples, brittle, etc. so why hasn't anyone used foie as a full on dessert?
i mean, why not?
so far i have to applications with foie (more to come in the future): buttercream and ice cream.
pictured are oatmeal cookies with foie gras buttercream and dulce de leche. the other dessert i have with foie is butterscotch bread pudding, nutella, foie gras ice cream.
coming up with the recipes was quite simple. and in sharing fashion (and if you just happen to have foie laying around), here are the recipes:
foie gras buttercream
4 oz foie gras
14 oz butter
2 cups powdered sugar
1 cup heavy cream
pinch salt
cook foie in pan over medium heat. be sure to contantly whisk to avoid burning.
cook foie until all fat has been rendered out and foie protein has caramelized.
strain through fine chinois, press down on chinois to get as much of the caramelized foie fat (remember, foie is expensive, no waste!)
chill over night.
next day place foie fat, butter, sugar, cream and salt in bowl of electric mixer.
with paddle attachment, mix until buttercream is smooth and light. done and enjoy!
foie gras ice cream
6 oz foie gras
2 cups heavy cream
1 1/2 cup milk
1 1/2 cup sugar
1/4 cup light corn syrup
pinch salt
1/8 tsp xantham gum
cook foie in pot over medium heat. cook until all fat from foie has rendered out and is caramelized.
add remaining ingrediemts, whisk until hot.
once hot, place in blender and blen on high.
strain foie ice cream base with fine chinois.
chill.
run in and according to ice cream machine.
done and enjoy.
if you attempt these recipes, lemme know if you need any help.hope all goes well and enjoy foie as a dessert
i mean, why not?
so far i have to applications with foie (more to come in the future): buttercream and ice cream.
pictured are oatmeal cookies with foie gras buttercream and dulce de leche. the other dessert i have with foie is butterscotch bread pudding, nutella, foie gras ice cream.
coming up with the recipes was quite simple. and in sharing fashion (and if you just happen to have foie laying around), here are the recipes:
foie gras buttercream
4 oz foie gras
14 oz butter
2 cups powdered sugar
1 cup heavy cream
pinch salt
cook foie in pan over medium heat. be sure to contantly whisk to avoid burning.
cook foie until all fat has been rendered out and foie protein has caramelized.
strain through fine chinois, press down on chinois to get as much of the caramelized foie fat (remember, foie is expensive, no waste!)
chill over night.
next day place foie fat, butter, sugar, cream and salt in bowl of electric mixer.
with paddle attachment, mix until buttercream is smooth and light. done and enjoy!
foie gras ice cream
6 oz foie gras
2 cups heavy cream
1 1/2 cup milk
1 1/2 cup sugar
1/4 cup light corn syrup
pinch salt
1/8 tsp xantham gum
cook foie in pot over medium heat. cook until all fat from foie has rendered out and is caramelized.
add remaining ingrediemts, whisk until hot.
once hot, place in blender and blen on high.
strain foie ice cream base with fine chinois.
chill.
run in and according to ice cream machine.
done and enjoy.
if you attempt these recipes, lemme know if you need any help.hope all goes well and enjoy foie as a dessert
Thursday, November 12, 2009
let them eat cake
lately i've been noticing (after a few cocktails) alot of crazy ideas are born at anvil. for example, riding the MS150 next year. and now this: a 10 course all cake dessert tasting!! very excited about this one.
heres the preliminary menu:
carrot cake souffle (charlie palmer) w/ spiced ginger ice cream
red velvet cake w/ cream cheese ice cream
german chocolate cake w/ coconut ice cream
warm pumpkin cake w/ brown butter ice cream
devils and angels food cake w/ apricot sorbet
cheesecake
"breakfast" donuts, bacon, jelly, egg
sweet potato beignet w/ bacon ice cream
funnel cake w/ spam ice cream
brown butter pound cake w/ goat cheese ice cream
also, after a few cocktails i too said that i would pair each course with an ice cream.
oh! and if you would like to do this tasting, email me. lets set a date psandalio@yahoo.com
heres the preliminary menu:
carrot cake souffle (charlie palmer) w/ spiced ginger ice cream
red velvet cake w/ cream cheese ice cream
german chocolate cake w/ coconut ice cream
warm pumpkin cake w/ brown butter ice cream
devils and angels food cake w/ apricot sorbet
cheesecake
"breakfast" donuts, bacon, jelly, egg
sweet potato beignet w/ bacon ice cream
funnel cake w/ spam ice cream
brown butter pound cake w/ goat cheese ice cream
also, after a few cocktails i too said that i would pair each course with an ice cream.
oh! and if you would like to do this tasting, email me. lets set a date psandalio@yahoo.com
Wednesday, October 28, 2009
before/after dessert tasting
a few days back i posted on twitter about doing a before and after dessert tasting. this was in response to my own fear that people think i can't make classic desserts. in order to prove to them (and myself), i will be doing very classic desserts as part of this tasting. the tasting will consist of a very classic preparation on a dessert followed by a modern preparation.
this is the tentative menu
1. classic: creme brulee / modern: vanilla custard in textures
2. classic: lava cake / modern: toasted chocolate sponge, warm chocolate spheres
3. classic: cheesecake / modern: graham cracker cheesecake, crispy cream cheese crust
4. classic: souffle / modern: 10 second microwave souffle
5. classic: lemon meringue pie / modern: lemon frozen custard, hot meringue, liquid sable
still have no date for this tasting, but if you interested email me. also, if you have any dessert requests you'd like to see on the before/after tasting, email me.
this is the tentative menu
1. classic: creme brulee / modern: vanilla custard in textures
2. classic: lava cake / modern: toasted chocolate sponge, warm chocolate spheres
3. classic: cheesecake / modern: graham cracker cheesecake, crispy cream cheese crust
4. classic: souffle / modern: 10 second microwave souffle
5. classic: lemon meringue pie / modern: lemon frozen custard, hot meringue, liquid sable
still have no date for this tasting, but if you interested email me. also, if you have any dessert requests you'd like to see on the before/after tasting, email me.
Wednesday, October 21, 2009
houston press interview
a few days back i was interviewed by david buehrer for the houston press' eating our words blog.
read the interview herehere
read the interview herehere
Wednesday, September 30, 2009
Sunday, September 27, 2009
press, reviews and links
just a word or two about textile
texas monthly: textile
gourmet: first taste of textile
houston chronicle: hot, new restaurants grace the houston landscape
houston chronicle: textile
houston press review: the tastes of textile
food in houston blog: houston's top 10 restaurants
food in houston blog: halcyon days: a dinner at textile
great food houston blog: textile
great food houston blog: textile revisited
tasty bits blog: first taste of textile
eat me houston blog: textile
just a word or two about desserts at textile
dirty kitchen adventures: dessert tasting
houston chronicle: houston's best dessert spots
houston press: best of houston: best desserts
i'm never full blog: how to spoil a girl like me
great food houston blog: crazylicious dessert tasting
from the gutt blog: textile
barley vine blog: textile
Wednesday, September 9, 2009
pondering fall
photo credit lancastrian @ flickr
some ideas for fall menu at textile
nutella bread pudding, roasted foie gras ice cream, butterscotch
gouda cannolie, pumpkin mousse, salted caramel ice cream
figs, brown butter pound cake, goat cheese ice cream
pear tart, mushroom iced tea
apple - lucuma terrine, apple sorbet, sweet potato chips
Monday, July 20, 2009
molecular gastronomy or not?
a few days ago i was watching a midsummer night's dream on TCM, the 1935 version. it got me thinking about my favorite shakespeare quote (from romeo and juliet).
"What's in a name? That which we call a rose
By any other name would smell as sweet."
so i started thinking in food terms. what's in a name? that which we call food by any other name would still be delicious.
molecular gastronomy is the study of food. molecular gastronomy explore textures, scents, temperatures and flavors in food. it's a progression of food. so why all the hate? because we dont really understand it? sometimes it's better to vent and hate than to do any research. no?
so i pose a quiz. you tell me: is it molecular gastronomy or not?
frozen aerated butter foam
encapsulated beef and mushrooms
dehydrated meat
encapsulated jalapeno and cheese
encapsulated ganache
sous vide cheese emulsion
explosion of corn
compressed and puffed grains
compressed liver
molded fat and air molecules
aerated sugar cookie
potato paper
slow oil poached flour
hot foam
dehydrated fruit puree
dehydrated ocean water
carbonized sugar crystals
extract of bones
suspended vinegar and oil emulsion
what do you think?
[photo from howstuffworks.com]
[oh, for the record, i hate the term 'molecular gastronomy']
Sunday, July 12, 2009
coconut and avocado
part of summer a la carte menu at textile:
coconut pound cake, avocado ice cream, horchata, cilantro, citrus
coconut pound cake, avocado ice cream, horchata, cilantro, citrus
peach melba vacherin
part of summer a la carte menu at textile:
"peach melba vacherin", peach sorbet, vanilla meringue, white chocolate mousse, raspberry sauce
"peach melba vacherin", peach sorbet, vanilla meringue, white chocolate mousse, raspberry sauce
Friday, July 3, 2009
houston modern luxury magazine
the cover photo of the restaurant issue by houston modern luxury is of my goat cheese and rhubarb dessert.
photo by julie soefer
photo by julie soefer
watermelon and feta
summer dessert at textile: watermelon and feta
watermelon sorbet, spiced streusel, balsamic compressed watermelon, pickled watermelon rind, feta cheesecake
watermelon sorbet, spiced streusel, balsamic compressed watermelon, pickled watermelon rind, feta cheesecake
Friday, June 19, 2009
corndog dessert
fried corncake, hot dog ketchup, yellow american mustard ice cream.
corndog batter
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1 ea egg
1 cup milk
combine dry ingredients. in separate bowl combine egg and milk. add to dry ingredients. refrigerate for at least 1 hour before use.
mustard ice cream
1 qt cream
3 cups milk
2 cups sugar
1/2 cup light corn syrup
12 oz butter
9 oz yellow american mustard
heat cream, milk, sugar, light corn syrup and butter. once butter is fully melted, remove from heat and chill completely. once chilled, whisk in mustard and immediately run in ice cream machine.
hot dog ketchup
8 oz ketchup
1/4 oz molasses
6 oz light brown sugar
2 ea hot dogs
heat ketchup, molasses and light brown sugar until sugars have melted. chop hot dogs and add to ketchup mix. cook for 3 minutes. remove from heat and run in blender. strain through chinois.
corndog batter
1 cup cornmeal
1 cup flour
1/4 cup sugar
1 tsp salt
4 tsp baking powder
1 ea egg
1 cup milk
combine dry ingredients. in separate bowl combine egg and milk. add to dry ingredients. refrigerate for at least 1 hour before use.
mustard ice cream
1 qt cream
3 cups milk
2 cups sugar
1/2 cup light corn syrup
12 oz butter
9 oz yellow american mustard
heat cream, milk, sugar, light corn syrup and butter. once butter is fully melted, remove from heat and chill completely. once chilled, whisk in mustard and immediately run in ice cream machine.
hot dog ketchup
8 oz ketchup
1/4 oz molasses
6 oz light brown sugar
2 ea hot dogs
heat ketchup, molasses and light brown sugar until sugars have melted. chop hot dogs and add to ketchup mix. cook for 3 minutes. remove from heat and run in blender. strain through chinois.
Thursday, June 11, 2009
fried chicken dessert
on monday june 8th, houston had its second throwdown. this time the throwdown was fried chicken. i entered the creative category with chicken ice cream and all the fixins'. it was a tough and fun battle. at the end i came in second. first place was a deep fried chicken sausage balantine with watermelon salad and watermelon ice tea.
this was my entry.
chicken ice cream, buttermilk biscuit, guajillo honey, chicken fried chicken skin
what really surprised me was the amount of food fans dying to taste the chicken ice cream. its so awesome to live in the a city with such a diverse food scene, hungry mouths and amazing chef community.
and now, the recipes
chicken ice cream
2 ea whole chickens, bones only
18 oz butter
6 cups heavy cream
4 1/2 cups milk
4 1/2 cups sugar
1/2 cup light corn syrup
1 Tbsp salt
1 tsp black pepper, ground
blanch chicken bones for 1 minutes in pot of boiling water.
drain water, reserve bones.
toss bones in small amount of oil, place on sheet pan with roasting rack.
roast chicken bones at 325 for 30 minutes.
remove bones from oven. place in pot.
pour milk and cream over bones.
heat milk and bones mix on low heat for 30 minutes.
remove from heat. pour into container, bones and milk (chicken veloute), and store in cooler over night.
next day, heat chicken veloute until a light simmer for 10 minutes.
remove from heat and strain. discard bones, reserve chicken veloute.
pour chicken veloute back into pot, add butter, sugar, light corn syrup, salt and black pepper.
heat over medium heat for 15 minutes.
remove from heat and let chill.
pour into ice cream machine and run as machine instructs.
buttermilk biscuits
6 cups flour
6 Tbsp sugar
4 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp spice mix
12 oz butter, cold
1 1/2 cups mozzarela, grated
2 1/4 cups buttermilk
place flour, sugar, baking powder, salt and spice mix in electric mixer with paddle attachment.
run on low to mix all ingredients.
cut butter into small cubes, add to flour mix.
mix until mixture resembles corn meal
add mozzarela.
once fully mixed, add buttermilk.
mix until dough barely starts coming together.
remove from bowl and knead by hand. knead just until dough forms.
roll to about 1 inch thick. portion.
bake at 350 for 15 - 20 minutes.
spice mix
1 Tbsp cayenne
1 Tbsp smoked paprika
1 tsp curry powder
1 Tbsp chili powder
mix well.
seasoned flour
4 Tbsp spice mix
2 Tbsp salt
1 cup flour
mix well.
crispy chicken skin
2 ea whole chickens, skin only
1 cup seasoned flour
as needed spice mix
carefully remove chicken skin from chicken. keep whole.
scrape off excess fat with knife; careful not to tear the skin.
season skin with sea salt.
sandwich in between two roasting racks.
roast at 325 for 15 minutes. this will get rid of excess water and fat.
chill, vaccuum pack, store in cooler.
to order, pat skins in seasoned flour. fry at 350 until golden brown.
season with spice mix.
guajillo honey
6 oz guajillos, stem and seeds removed
1/2 oz chile de arbol, stem and seeds removed
2 lbs honey
8 oz water
1 tsp salt
thinly slice guajillos and chile de arbol
heat pan over high heat with no oil.
add chiles into hot pan, toss constantly to prevent burning.
after 2 minutes of tossing, add water and mix.
add honey and salt.
lower heat and let simmer lightly for 20 minutes.
remove from heat and store in container in cooler over night.
next day, heat on low heat for 15 minutes.
strain, discard chiles and reserve honey.
let chill at room temp.
enjoy.
this was my entry.
chicken ice cream, buttermilk biscuit, guajillo honey, chicken fried chicken skin
what really surprised me was the amount of food fans dying to taste the chicken ice cream. its so awesome to live in the a city with such a diverse food scene, hungry mouths and amazing chef community.
and now, the recipes
chicken ice cream
2 ea whole chickens, bones only
18 oz butter
6 cups heavy cream
4 1/2 cups milk
4 1/2 cups sugar
1/2 cup light corn syrup
1 Tbsp salt
1 tsp black pepper, ground
blanch chicken bones for 1 minutes in pot of boiling water.
drain water, reserve bones.
toss bones in small amount of oil, place on sheet pan with roasting rack.
roast chicken bones at 325 for 30 minutes.
remove bones from oven. place in pot.
pour milk and cream over bones.
heat milk and bones mix on low heat for 30 minutes.
remove from heat. pour into container, bones and milk (chicken veloute), and store in cooler over night.
next day, heat chicken veloute until a light simmer for 10 minutes.
remove from heat and strain. discard bones, reserve chicken veloute.
pour chicken veloute back into pot, add butter, sugar, light corn syrup, salt and black pepper.
heat over medium heat for 15 minutes.
remove from heat and let chill.
pour into ice cream machine and run as machine instructs.
buttermilk biscuits
6 cups flour
6 Tbsp sugar
4 Tbsp baking powder
1 1/2 tsp salt
1 Tbsp spice mix
12 oz butter, cold
1 1/2 cups mozzarela, grated
2 1/4 cups buttermilk
place flour, sugar, baking powder, salt and spice mix in electric mixer with paddle attachment.
run on low to mix all ingredients.
cut butter into small cubes, add to flour mix.
mix until mixture resembles corn meal
add mozzarela.
once fully mixed, add buttermilk.
mix until dough barely starts coming together.
remove from bowl and knead by hand. knead just until dough forms.
roll to about 1 inch thick. portion.
bake at 350 for 15 - 20 minutes.
spice mix
1 Tbsp cayenne
1 Tbsp smoked paprika
1 tsp curry powder
1 Tbsp chili powder
mix well.
seasoned flour
4 Tbsp spice mix
2 Tbsp salt
1 cup flour
mix well.
crispy chicken skin
2 ea whole chickens, skin only
1 cup seasoned flour
as needed spice mix
carefully remove chicken skin from chicken. keep whole.
scrape off excess fat with knife; careful not to tear the skin.
season skin with sea salt.
sandwich in between two roasting racks.
roast at 325 for 15 minutes. this will get rid of excess water and fat.
chill, vaccuum pack, store in cooler.
to order, pat skins in seasoned flour. fry at 350 until golden brown.
season with spice mix.
guajillo honey
6 oz guajillos, stem and seeds removed
1/2 oz chile de arbol, stem and seeds removed
2 lbs honey
8 oz water
1 tsp salt
thinly slice guajillos and chile de arbol
heat pan over high heat with no oil.
add chiles into hot pan, toss constantly to prevent burning.
after 2 minutes of tossing, add water and mix.
add honey and salt.
lower heat and let simmer lightly for 20 minutes.
remove from heat and store in container in cooler over night.
next day, heat on low heat for 15 minutes.
strain, discard chiles and reserve honey.
let chill at room temp.
enjoy.
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