Part of being a chef is being a teacher and I love to teach. This past Thursday I did a demo for about 25 people at Yale Appliance. Pictures and recipes below.
I had helpers from the guests making 'fresh' rolls
signing 'The Fearless Chef'
Chicken Chicharrones with Fresh Oregano
From “The Fearless Chef” by Andy Husbands and Joe Yonan.
These little nuggets of crispy-moist chicken are best eaten scooped up in a
warm tortilla and drizzled with Limed Sour Cream. The secret to the
texture lies in the high heat; the meat comes awfully close to burning, so be
prepared to act quickly.
Serves 4 as an appetizer or 2 as an entrée
1/4 cup olive oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 3-inch squares
Kosher salt and freshly cracked black pepper, to taste
1/4 cup peeled and minced garlic
1 tablespoon chili powder
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1 tablespoon roughly chopped fresh oregano
1/3 cup white vinegar
1/2 lime, cut into wedges
1. In a heavy-bottomed skillet over medium-high heat, heat oil until it
is hot but not smoking.
2. Season the chicken with salt and pepper, and add it to the skillet.
Cook until it turns golden brown and starts to fall apart, 7 to 10
minutes, stirring occasionally and scraping as it sticks to the bottom
of the pan.
3. Add the garlic and cook 2 more minutes, stirring constantly so the
garlic doesn’t burn. Add the chili powder, cumin, coriander, and
oregano; cook for 1 minute. Stir in the vinegar and cook until the
chicken is glazed, about 1 minute more. Remove from heat. Season
with salt and pepper.
4. Squeeze the fresh lime over the chicken and serve hot with warm
tortillas, Salsa 101 (page 24), and Limed sour Cream (page 22).
Limed Sour Cream
From “The Fearless Chef” by Andy Husbands and Joe Yonan.
A classic condiment made muy picante (that’s “very spicy”, for the
English-only crowd) by the addition of cumin, chipotle, and, of course, lime.
Serve straight up with chips and salsa, or with grilled or roasted chicken,
grilled shrimp, or any Latin-style dish, such as Chicken Chicharrones with
Fresh Oregano
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra
liquid if canned)
Salt and freshly cracked black pepper, to taste
Combine all the ingredients in a small mixing bowl and stir thoroughly.
Will keep for about 1 week refrigerated in an airtight container.
Salsa 101
From “The Fearless Chef” by Andy Husbands and Joe Yonan.
Makes about 2 cups
1 large ripe tomato, cut into 1/4-inch dice
1/2 cup minced red onion
1/2 cup chopped cilantro
1 jalipeno, seeded and minced
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste
In a medium-size mixing bowl, combine all the ingredients. The salsa will
keep for up to 1 week refrigerated.
SOS, Nantucket, Chicago
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