food

Noche de chicos

El chef Derrell Smith comparte su momento favorito de la noche de chicos: la comida. Alitas de pollo con pimienta y limón y papas fritas recargadas de sus días en Houston jugando al fútbol.

food

Noche de chicos

El chef Derrell Smith comparte su momento favorito de la noche de chicos: la comida. Alitas de pollo con pimienta y limón y papas fritas recargadas de sus días en Houston jugando al fútbol.

Supplies

Lemon Pepper wings

  • 4 tsp seasoned salt 1⁄2 tsp black pepper
  • 1⁄4 tsp cayenne pepper
  • 1 1⁄2 tsp lemon pepper
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp paprika
  • 1 tbsp cornstarch
  • 1 1⁄4 cup all-purpose flour
  • 1 whole Chicken
  • 3 lb party wings
  • Canola or Peanut oil for frying
  • 1qt of Buttermilk
  • 1⁄4 cup of Hot sauce
  • SAUCE:
  • 1/4 cup unsalted butter melted
  • 3/4 tsp lemon pepper
  • 2 tsp fresh lemon juice
  • 1tbls of parsley chopped fine
  • lemon pepper and lemon slices for garnish

Garlic Aioli

  • 3⁄4 cup of Mayonnaise
  • 3 cloves of garlic minced
  • 1 1⁄2 tbsp of lemon juice
  • 1⁄2 tbsp of Worcestershire sauce 1 tbsp of dijon mustard
  • Kosher salt & pepper to taste

Seasoned Fries

  • 6-8 Russet Potatoes (skin on and thinly cut)
  • 1 1⁄2 cups of Pancake Mix
  • 1 cup of club soda
  • 2 tbsp of seasoned salt
  • 1 tsp of paprika
  • 1 tsp of dry mustard
  • 1 tsp of black pepper
  • Sea Salt & Cracked black pepper to taste

Pasos

Lemon Pepper wings

  1. Fabricate the whole chicken, and add wings to the remaining batch of prepared party wings.
  2. Brine the wings and additional pieces of chicken except for breasts, (reserve for chicken salad) in the buttermilk and hot sauce blend for at least 2hrs up to overnight.
  3. Remove wings from brine and place on a cooling rack to drain.
  4. Heat 3-4 inches of oil to 350 degrees in a heavy skillet/ dutch oven
  5. While oil is coming to temp, mix dry seasonings together. Begin to dredge chicken wings and gently place them into the oil.
  6. Add the chicken wings to the pot in batches of about 6-8 wings. Fry for 10-12 minutes or until wings are deep golden brown and cooked through. Repeat with remaining wings.
  7. While wings are frying, in a small bowl melt butter and mix with lemon pepper, lemon juice, and parsley.
  8. Once wings are done, toss in lemon pepper sauce until fully coated.
  9. Garnish wings with additional lemon pepper, lemon slices

Garlic Aioli

  1. ● In a small bowl combine mayonnaise, minced garlic, dijon, Worcestershire sauce, lemon
  2. ●juice, salt & pepper together adjusting seasoning to your liking.
  3. ●Cover aioli and refrigerate for up to 30mins before serving.

Seasoned Fries

  1. ●In a large bowl, mix all dry ingredients. Add club soda and whisk until smooth, It should be a loose batter to ensure a light coating on the fries.
  2. ● Dunk fries into the batter and let them drain off on a cooling rack before tossing them directly into the deep fryer.
  3. ● Deep fry at 350°F for 4-5 minutes. Remove fries from oil, drain a bit before adding to the bowl.
  4. ● Toss with sea salt & black peppercorn so that the exterior of the fries are seasoned generously.
  5. ● Serve lemon pepper wings with fries.

Supplies

Nashville Hot Chicken

  • Use leftover chicken in brine (Tenders & Thighs)
  • 1 tsp of Kosher salt
  • 1 tsp of Black Pepper
  • 1 large egg
  • 1 cup of AP flour
  • 1⁄2 cup of canola oil (reserved from cooking oil)
  • 1 tbsp of cayenne pepper
  • 1 tbsp of light or dark brown sugar
  • 2 tsp of paprika
  • 1 tsp of kosher salt
  • 1⁄2 tsp of black pepper
  • 1⁄2 tsp of garlic powder

Waffle

  • 2 cups of all-purpose flour
  • 1 tbsp of baking powder
  • 2 tbsp granulated sugar
  • 1⁄2 tsp of kosher salt
  • 1⁄2 tsp of cinnamon
  • 1⁄2 tsp of nutmeg
  • 2 large eggs
  • 6 tbsp of melted butter
  • 1 1⁄2 cups of milk
  • 2 tsp of vanilla extract

Pasos

Nashville Hot Chicken

  1. ● In a deep, heavy skillet or saucepan, heat about 4 inches of oil to 350F.
  2. ● Remove chicken from brine from the original family meal recipe. Create a fry station with reserved brine and flour in two separate bowls or shallow dishes.
  3. ● Whisk 1 egg into the brine
  4. ● Season chicken with salt and pepper.
  5. ● Add chicken one piece at a time to brine, coat evenly then add to flour coat evenly
  6. ● Repeat the previous step then adds chicken to hot oil and fry for 5-10mins depending on the
  7. piece of chicken. Internal temp should reach 165 degrees.
  8. ● Remove chicken and place on a cooling rack
  9. ● In a heatproof bowl, combine the cayenne pepper, brown sugar, paprika, 1 teaspoon of
  10. kosher salt, 1/2 teaspoon of black pepper, and the garlic powder. Add about 1/2 a cup of the hot cooking oil to the spices and stir to blend.
  11. ● Brush the hot oil over the chicken pieces. Stir the oil frequently as you brush.

Waffle

  1. ● Preheat your Belgian waffle iron, spray with non-stick cooking spray or brush with
  2. melted butter.
  3. ● In a large bowl, whisk together flour, baking powder, sugar, salt, cinnamon, and nutmeg.
  4. ● In a separate bowl whisk eggs, milk, and almond extract
  5. ● Whisk the wet mixture into the dry ingredients and mix until most of the lumps are gone,
  6. be sure not to over mix.
  7. ● Pour the batter into your ready preheated waffle iron and cook according to the waffle
  8. iron's directions usually 2-3 mins.
  9. ● Serve immediately with Nashville hot chicken and top with your favorite honey hot sauce.

Supplies

  • Use leftover chicken breasts Use leftover garlic aioli
  • 1⁄2 a cup of chicken stock
  • 2 tbsp of unsalted butter
  • 1⁄4 cup of red onion finely diced
  • 2 celery ribs finely diced 1⁄4 cup of craisins
  • 1tbsp of curry powder 1⁄2 tbsp of celery salt
  • 1⁄2 tsp of freshly cracked pepper 1tsp of lemon juice to taste

Pasos

  1. ● Preheat oven to 350 degrees
  2. ● In a shallow baking pan add chicken breasts, butter, onions, season with celery salt and
  3. pepper.
  4. ● Pour chicken stock on top and cover with foil, bake for approx. 20mins or until internal temp is 165 degrees
  5. ● Once the chicken is done, remove it from the oven and allow it to cool.
  6. ● Chop chicken into small dice
  7. ● In a medium-size bowl combine chicken, aioli, celery, craisins, curry powder, lemon juice, and additional celery salt and pepper to taste.
  8. ● Add more or less aioli depending on preferred consistency.
  9. ● Adjust seasoning to taste and serve with crackers or as a sandwich