SPICY FRIED CHICKEN SANDWICH

When it comes to fast food guilty pleasures, for me, a good spicy chicken sandwich ranks near the top.  Having eaten my fair share from just about every fast food chain out there while I was in high school, I consider myself to be a bit of a connoisseur when it comes to the crispy, neon-orange chicken pucks of the world.  I know, I know, that crap is not only horrible for you, but also made from ingredients we’d all rather not know about.  That’s precisely why I set out to recreate this drive-thru favorite at home.  Think of it as a slow food take on a fast food classic.
Made with organic, boneless-skinless breasts, a spicy buttermilk marinade and fiery Cajun seasoning blend, the flavor of this scratch-made rendition easily outranks that of its greasy, artificial cousin.  When combined with ripe tomato slices, crisp lettuce and creamy mayonnaise on a homemade sesame seed bun, you have a fried chicken sandwich good enough to get excited about without the guilt of processed, chain food.
It might not be the healthiest sandwich out there, but like mozzarella sticks, you’ll feel better knowing its homemade.

SPICY FRIED CHICKEN SANDWICH

Soaking the chicken overnight in a spicy buttermilk marinade not only adds great heat but also helps tenderize the chicken.  If you don’t have self-rising flour on hand, make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of salt and 1 1/2 teaspoons of baking powder.  I’ve included a recipe for the Cajun seasoning I make at home, but any store-bought brand will work just as well here.  I like the simplicity of a great slice of tomato, fresh lettuce and mayonnaise on this sandwich, but you could just as easily top this chicken with melted cheese, refreshing coleslaw or even substitute the mayo for some ranch dressing.

INGREDIENTS:

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (recipe follows)
• 1 cup self-rising flour
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Mayonnaise for spreading
  
• 4 leaves of butter or leaf lettuce
• Tomato slices for garnish

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper.  Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying.  In a shallow bowl, lightly beat the eggs with the hot sauce and set aside.  Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
   
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture.  Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess.  Place on a clean plate and repeat with remaining chicken.
   
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer.  Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch.  Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken.  Keep first batch of chicken warm in a low, 200° oven.
   
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato.  Serve immediately.

Makes 4 sandwiches

CAJUN SEASONING

INGREDIENTS:

• 1 tablespoon paprika
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

METHOD:

1. Stir to combine all the ingredients in a small bowl.
   
2. Store in an airtight jar.  Use on fish, chicken and pork.

PHRIK KHING CURRY PASTE

Every once in a while I’ll spend a Sunday afternoon making some Thai curry paste. Like I mentioned in my recipe for panang curry paste, a quick trip to the Asian market for a few hard to find ingredients and about an hour in the kitchen with your mortar and pestle will set you up for a good month of authentic Thai cooking at home.
As far as I’m concerned, this stuff is money in the bank.  It keeps for a  up to a month in the fridge and is perfect for pulling together a bona fide Thai meal in minutes.  Stir-fry the paste, some meat and a few handfuls of seasonal vegetables in your favorite wok, add in some stock, palm sugar, fish sauce and Thai basil, throw it all on top of some sticky rice and you’ll be set up for some truly delicious eating.

Unlike a red, green or yellow curry, phrik khing is considered a “dry-style” curry, free of any coconut milk.  Instead, the paste is fried in oil and moistened with a bit of stock to create a sauce that clings to the protein and veggies.  The resulting dish can be characterized as smooth and a bit peppery with fragrant notes of galangal and lemongrass throughout.
So, next time you’re looking for something to cook on a lazy Sunday afternoon, consider making some homemade curry paste and look forward to reaping the rich culinary dividends of delicious Thai meals in the weeks that follow.

PHRIK KHING CURRY PASTE

From True Thai: The Modern Art of Thai Cooking
Do yourself a favor and get your mise en place in order before setting out to make this paste.  Soak your chiles, wrap your shrimp paste in foil, zest your limes and peel your shallots and you’ll be able to pull the paste together in and efficient, organized fashion.  The guajillo chiles used here are mild and fruity, so if you’re looking for a paste with a bit more heat, feel free to add in some fresh or dried Thai chiles to the mix.  This recipe calls for the use of a mortar and pestle as well as food processor, but you can certainly get away with just using one or the other.  Store it in the fridge for about a month and in the freezer for up to three.

INGREDIENTS:

• 6 large dried Guajillo chilies
• 1 teaspoon shrimp paste, wrapped neatly in a double layer of aluminum foil
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon salt
• 1/2 tablespoon minced fresh Kaffir lime peel or domestic lime peel
• 1 large stalk lemongrass, outer leaves discarded, lower stalk trimmed to 3 inches and finely sliced
• 1 1/2 teaspoons finely chopped, peeled fresh galangal, or common ginger
• 1/4 cup chopped garlic
• 1/2 cup shallots

METHOD:

1. Stem the chilies and shake out most of the seeds. Cut the chilies in half lengthwise and remove any tough, dried ribs. Cut them crosswise into 3/4-inch pieces and put in a bowl. Cover with water and soak for 30 minutes. Set a small skillet on medium heat. Place the foil-wrapped shrimp paste in the skilled and cook for about 5 minutes, until aromatic, turning the packet over once or twice. Remove the packet from the skillet and set aside to cool.
2. Put the peppercorns in a large, heavy mortar and grind them to a powder. Transfer ground pepper to the bowl of a food processor. Add the salt.
3. Combine the minced lime peel, lemongrass and ginger in the mortar and pound for a minute to break down the fibers. Pound the garlic and shallots in the mortar just until crushed and transfer to the food processor. Unwrap the shrimp paste and add it to the food processor. Drain the chilies, reserving about 1/2 cup of the soaking liquid. Add the chilies to the food processor.
4. Process the ingredients until a rich, moist paste forms, stopping occasionally to scrape down the sides of the work bowl. Add a few tablespoons of the chili-soaking liquid now and then, if needed to ease the grinding.

Makes about 1 1/2 cups

B.E.L.T. SANDWICH

In elementary school, showing up to the lunch table with an egg salad sandwich was almost certain social suicide. This was unfortunate for someone like myself who simply loved the stuff.  Along with tuna sandwiches (which somehow brought about an even more violent reaction in my peers), egg salad sandwiches were unfortunately an after school snack staple.
It wasn’t until I was in college, going to school at the University of California at Santa Cruz, that my girlfriend turned me on to  a version of egg salad that even picky grade schoolers would have difficult time hating. Known as the BELT at Zoccoli’s Delicatessen on Pacific Avenue, this simple, yet delicious sandwich marries the classic bacon, lettuce and tomato version with the creamy, richness of egg salad on toasted wheat bread. 

B.E.L.T. SANDWICH

Inspired by the version at Zoccoli’s Delicatessen in Santa Cruz, California
When making the egg salad for this sandwich, don’t be afraid to add in all of your seasoning to the mix. I personally love coarsely chopped celery and dill pickle along with some parsley or chives for added flavor. The amount of mayonnaise, mustard, salt, and pepper that you end up using is completely up to you and your own taste. Also, when boiling the eggs, I like to allow the water to just come to a boil before turning off the heat, putting on the lid and letting them sit for 7 to 8 minutes. After shocking the eggs in ice water to stop the cooking process, you are left with brilliant yellow yolks that are just set in the center.

INGREDIENTS

• 3 large eggs
• 1-2 tablespoons of mayonnaise
• 1-2 teaspoons of yellow mustard (dijon, lemon juice and even vinegar can work here too)
• Salt and freshly ground black pepper to taste
• 1 ripe tomato, sliced
• 4 tender leaves of lettuce
• 6 pieces of thick cut bacon
• 4 slices of good quality,  whole wheat bread

METHOD

1. Cook bacon in a large skillet over low heat until most of the fat has rendered and the pieces are slightly crisp. Drain on paper towels and set aside.
2. Place the eggs in a small saucepan and add enough water to cover them by about half an inch. Bring to a slow boil over moderate heat and remove the pan from heat. Place the lid on the saucepan and allow to sit for about 7 minute. 
3. Meanwhile prepare a bowl of ice water. When the eggs have finished cooking, remove them to the bowl of ice water with a slotted spoon and allow to cool.
4. Peel the eggs and coarsely mash to your desired texture along with the mayonnaise, mustard, salt and pepper to taste.
5. Lightly toast the bread and spread a thin layer of mayonnaise on each slice. Begin by layering a few pieces of lettuce on the bottom slice, followed by half of the egg salad, tomato slices and bacon. Slice in half and serve immediately with homemade Dill Pickles.

Makes 2 sandwiches

PEAR SALAD WITH BLUE CHEESE & CANDIED WALNUTS

Growing up it was this salad that my mom served to guests at dinner. Even after the main course was done and the dessert, too, it was this salad that guests talked about. Nearly two decades later when I serve it to my own group of friends — at sit-down dinners and potlucks alike — it is still subject to the same “oohs” and “aahs.” In a time when entire salads come in a bag — fruits, nuts, dressing and cheese included — this salad seems simultaneously ordinary and luxurious. But, in fact, it’s neither. Yes, fruit has become rather ubiquitous in mass-market salads — proved by a quick trip to the supermarket or a ride through the drive-thru — and yes, this salad requires a wee bit more effort, but with tender leaf lettuces, homemade candied walnuts, pungent blue cheese and juicy pieces of ripe, fresh pear gently tossed in sweet poppy seed dressing, it is certainly more than the sum of its parts.
I like to think of this salad as a reflection of the seasons. In winter it brims with pear and also citrus segments, but in summer I’ll glaze slivered almonds and toss in sliced strawberries and feta.  In fall, I serve it with tart apple slivers and spiced pecans. No matter what you use, there’s no wrong combination — this salad is timeless.

PEAR SALAD WITH BLUE CHEESE & CANDIED WALNUTS

When making the candied walnuts in this recipe, be sure to keep a close eye on them while they’re baking and stir them occasionally to prevent uneven browning and potential burning.  They are a cinch to make and last for about three days in a tightly sealed container if you have the foresight to make them ahead of time.  The recipe will make a full cup, but you may only feel the salad needs about a half cup, leaving you plenty to munch on.  If you already have some spiced walnuts on-hand or a favorite recipe of your own, feel free to use it here too.  The blue cheese used in this recipe can make a huge difference in it’s final overall flavor.  Look for varieties in the same vein as gorgonzola that pair especially well with sweet flavors like honey. When it comes time to assemble the salad, make your life easier by doing so in a very large bowl.  Coat the lettuces with the poppy seed dressing by gently tossing the leaves until everything is suitably dressed.  I like to use my hands for this crucial step as I am better able to turn the leaves in the dressing and I can feel how much they need.  Serve the salad on chilled plates to keep the leaves cool and serve to your guests immediately for optimal flavor and texture.

INGREDIENTS:

For the Pecans:

• Nonstick vegetable oil spray
• 1 cup walnuts
• 2 tablespoons light corn syrup
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper
• Large pinch, cayenne pepper

For the Salad:

• 1 head of leaf lettuce, core removed, washed and dried thoroughly
• 1/2 cup candied pecans
  
• 1/2 cup coarsely crumbled blue cheese
• 1/2 of a red onion, sliced thinly and soaked in ice cold water
• 1 large or 2 small ripe pears, cored and thinly sliced
  
• Poppy seed dressing, to coat

METHOD:

1. Make the Walnuts: Preheat the oven to 375°.  In a small bowl, combine the walnuts, corn syrup, sugar, salt, black pepper and cayenne and mix until the nuts are evenly coated.
2. Spread the walnuts in an even layer onto a parchment lined baking sheet. Bake in the oven, stirring and flipping occasionally, until the nuts are deep golden and the sugar mixture is bubbling, about 15-20 minutes.  Remove the baking sheet from oven and allow to cool completely.
3. Assemble the Salad: Tear or cut the lettuce into manageable, bite-size pieces and place them in a bowl large enough to toss the leaves with dressing.
4. Add the candied pecans, blue cheese, red onion, pear slices along with enough poppy seed dressing to just coat the lettuce. Toss everything until well dressed and divide the salad among four chilled plates, drizzling a little extra dressing over each, right before service. Served garnished with freshly cracked black pepper.
   

Serves 4 as a first course