I love a spicy fried chicken sandwich. These were inspired by a photo I saw on Instagram. I never thought to sous vide chicken in pickle juice, but had always brined chicken in it. The result of the sous vide is a flavorful tender chicken that fries up in a flash! The addition of my favorite Gochujang Sriracha from Bushwick Kitchen gives it a unique spice that leaves you wanting more.
Spicy Gochujang Sriracha Fried Chicken Sandwich
Set your Anova Sous Vide to 155F. Cooking time 1 hour for chicken breasts, 2 hours for chicken thighs.
4 boneless skinless chicken thighs or 2 boneless skinless breasts
1 jar dill pickle rounds and juice from the jar
1-1/2 cups self rising flour
1 T garlic powder
1 tsp onion powder
1 T kosher salt
1-1/4 cups buttermilk
2 T Gochujang Sriracha plus more for serving
Canola or vegetable oil for frying
1 T butter, optional
3 T Ranch dressing
1 T Gochujang Sriracha
Dill pickle rounds
Place the chicken thighs in a plastic bag with the pickle juice and sous vide for 2 hours at 155F. If using breasts, pound them so they are even thickness, place in plastic bag with pickle juice and sous vide for 1 hour at 155F.
Remove the chicken from the cooking liquid and place on a rack while you prepare to fry. You may want to slice the breasts into smaller pieces if using smaller Hawaiian rolls.
Heat an iron skillet with about half an inch or enough canola or vegetable oil for a shallow fry. The oil should be 375-400 degrees.
In a bowl, mix the flour, garlic powder, onion powder, and kosher salt. In a separate bowl, mix the buttermilk and Gochujang Sriracha, using additional Gochujang Sriracha as desired.
Dredge the chicken, first in the seasoned flour, then into the spicy buttermilk mixture and back into the seasoned flour. set on the rack until ready to fry. Repeat with remaining pieces.
Fry the chicken until golden brown on both sides, turning once. This should only take a few minutes.
Place the fried chicken on a paper bag lined plate or tray to drain.
In a small bowl, mix together the Ranch dressing and Gochujang Sriracha. Adjust heat level to your personal taste.
Slice the Hawaiian rolls in half and toast with the butter, cut side down in an iron skillet, until golden.
Spread the Gochujang Sriracha Ranch on the Hawaiian rolls, top with dill pickle rounds and then a piece of the spicy fried chicken.
It may still be hot in Texas, but I’m feeling all the fall vibes with these tartlets! Use a pâte brisée dough for the crust or a graham crust. Buy my favorite Spicy Maple here: Bushwick Kitchen
Pumpkin Mascarpone Tartlets
Halve, seed and brush the pumpkin with olive oil. Reserve the seeds for roasting.
Roast Pumpkin on the grill at 350F for about an hour, until the skin changes color and the flesh is soft.
Let cool, then scoop out the pumpkin from the skin. Chill until ready to use.
Pumpkin Mascarpone Filling
2/3 cup roasted pumpkin
8 oz mascarpone cheese
1/4 cup sour cream
1/3 cup organic sugar
1/4 tsp salt
1 tsp vanilla
1 tsp organic pumpkin pie spices
In a food processor, mix the pumpkin, mascarpone, sour cream and sugar until well combined and mixture is smooth. Then add the rest of the ingredients, egg, salt, vanilla and spices. Continue to process until combined.
Blind bake your tart shells at 350F and allow to cool. Fill the tart shells with pumpkin mascarpone filling and bake at 275F for 22-24 minutes. Cool for 20-30 minutes, then place in the fridge for at least 2 hours to set.
Top with Spicy Maple Meringue and toast the meringue with a kitchen torch.
Spicy Maple Swiss Meringue
2 large egg whites
1/4 cup organic cane sugar
1/8 tsp cream of tartar
1 pinch of salt
1/2 tsp vanilla
2 T Spicy Maple Syrup
Whisk the first four ingredients over a double boiler until the sugar is dissolved and the egg whites have gained some volume. Put on a mixer and whisk until stiff peaks are formed and mixture is glossy. Add the Spicy Maple and vanilla and whisk until combined. Meringue can be piped and torched or baked at a low temperature for meringue cookies.
🍄Cedar Plank Stuffed Cremini Mushrooms🍄
10 cremini mushrooms
2 T shallots, diced small
3 T pesto
2 T pine nuts, toasted
2 T panko breadcrumbs
1 Campari tomato, diced small
1 T Italian parsley, chopped
Herb salt, to taste
Wash and dry the mushrooms and remove and reserve the stems. Finely chop the mushroom stems. In a skillet, heat a tablespoon of olive oil. Sauté the mushroom stems and shallots for 2-3 minutes until they start to turn golden brown. Add the pesto, panko, pine nuts, tomato, and salt, and sauté for another minute or two. Add in the parsley off the heat.
Fill each mushroom cap with a heaping teaspoon of the filling. Place on a pre-soaked cedar plank and top with Parmesan.
Grill the mushrooms on the cedar plank for about 20 minutes at 375F.
Cowboy Candy Jalapeños
3/4 cup apple cider vinegar, filtered (not cloudy)
2 cups organic cane sugar
3 cloves garlic chopped
Wearing nitrile gloves, slice the stems off of the jalapeños. Core out the seeds with a small spoon. Slice each pepper into 1/8 to 1/4-inch slices.
Stir the remaining ingredients (vinegar, sugar, garlic) together in a large sauce pot. Heat over medium high heat stirring occasionally for about 10 minutes or until it comes to a frothy boil. Reduce heat, and simmer for 2 minutes.
Stir in the jalapeños, and simmer for 8 more minutes, stirring occasionally. They will start to change to a darker color.
Remove the peppers from the syrup using a slotted spoon. Spoon into two half pint glass jars.
Bring the syrup to a boil and boil 5 more minutes. Carefully pour the syrup into the jars of peppers. Allow to cool at room temperature for at least an hour, and then refrigerate.
One of the many things I learned recently at the grilling class I took at Premier Grilling in Frisco, TX was how to make an all purpose salt that has herbs, garlic and green onions. You can check our their classes here: Premier Grilling Classes. It has me wondering why I haven't been doing this for the past 15 years?! It's that good. It's a simple process, dries out low and slow in the oven for two hours, and makes an excellent gift. Who doesn't love something delicious and homemade around the holidays?
The salt used is kosher salt. It's a great texture, and one of my favorite for seasoning everything from proteins to pasta water. It's also an affordable salt which is great when you're making a big batch of it for all your friends and neighbors. Fleur de Sel is my favorite salt for baking and it's a bit pricier.
As for the herbs, you can add anything you like, omit things you don't enjoy or don't have on hand. The ratio is 411, four cups of Kosher salt to 1 cup of garlic and 1 cup of herbs. I made a half recipe and it made enough to fill a half sheet pan and my food processor. If you don't have professional sized oven and kitchen equipment, you'll want to make the half recipe that I have listed below or do it in two batches and use two half sheet pans.
Garlic Herb Salt:
2 cups Kosher salt
1/2 cup fresh garlic cloves
1/2 cup fresh herbs
I used parsley, sage, rosemary, thyme, green onions
Preheat your oven to 180F. Rough chop your herbs and remove and woody stems. Place all ingredients into a food processor and process until the garlic and herbs a chopped and everything is well combined. Do not over process. Place the salt herb mixture onto a sheet pan and place in the oven for 2 hours to dry out. You can stir it around a few times during the process. You do not want it to brown. The idea is to dehydrate the herbs and garlic, not roast it. After two hours, remove the pan or pans from the oven and allow the salt mixture to cool. Place the cooled salt mixture back into a food processor and process again to break up any larger pieces. The final texture is your preference or you can get it back to Kosher salt size. Pour into glass jars for storage and gifting!
These cookies are a huge hit in my house. I seem to make them more often than any others, and I use a variety of whatever chocolate chips I have on hand. If you use good salt like fleur de sel, you too will be come addicted to this recipe. I also freeze the dough in portioned rounds and write the baking instructions on the bag. If frozen they take the higher end of the time range to bake, but they sure are good warm! Use high quality chocolate for delicious results.
Every month, King Arthur Flour shares a recipe for their #bakealong challenge. This month I decided to join the challenge and found out it is actually really fun! I was able to try a new recipe and see step by step instructions on their site. I have quite a bit of baking experience but the directions were easy to follow and I was so impressed with how they turned out! I will definitely be making this recipe again! It was enjoyed by my whole family and my three year old was able to help. I think my favorite part of baking is having her in the kitchen with me.
Do you like a challenge? Try the #bakealong recipe and be sure to tag @daydreamworkshop on Instagram! I would love to see what you make! Get the recipe here:http://blog.kingarthurflour.com/2017/07/03/blueberry-hand-pies-bakealong/
Baking with a three year old is always an adventure. I'll admit my kid has more experience than most but that doesn't change the fact that she's three, and more of the chocolate chunks end up in her as opposed to the cookies. That said, she can crack an egg very well and is very patient but can't stand when her fingers get messy. This is a fairly easy recipe that she loves to make. It's one of my favorite cookies recipes that I come back to over and over. It's an adaptation of an adaptation but you can use it as your own and I won't tell anyone. I tend to freeze the extra dough in portioned rounds and store them in a freezer bag with baking instructions written on it. I usually only have to add about a minute compared to typical baking time when frozen so that's what I write on the bag, 360F degrees for 11 minutes.
Sea Salt Chocolate Chunk Cookies:
(Recipe barely adapted from here)
1/2 cup unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons raw sugar
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon good salt
1 3/4 cups AP flour
1 1/2 cups dark chocolate chips or chunks
Flaky sea salt, to finish
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in sea salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into golfball size rounds (I used a portion scoop), spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10 to 12 minutes, until golden on the outside but still very gooey and soft inside. Let cool for a few minutes on the baking sheet before transferring a cooling rack.
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.