food

Comidas de Vó

O chef Holden vai homenagear a culinária sulista de sua avó preparando frango confit frito, creme de couve e um Semifreddo de pão de milho com morangos macerados por cima.

food

Comidas de Vó

O chef Holden vai homenagear a culinária sulista de sua avó preparando frango confit frito, creme de couve e um Semifreddo de pão de milho com morangos macerados por cima.

Supplies

  • 4 chicken thighs
  • 1 pounds duck fat, rendered
  • ½ yellow onion, chopped
  • 2 cloves of garlic
  • 1 whole star anise
  • 1 cup of all purpose flour
  • 2 tablespoons old bay seasoning
  • 1 tablespoon salt

Passo a passo

  1. Preheat oven to 250 degrees Fahrenheit.
  2. In a braising dish, combine chopped onion and whole garlic cloves with enough cooking oil to coat and cook them under medium heat until tender and translucent.
  3. Remove from the heat and place the chicken in the pot.
  4. Pour in the rendered fat to cover along with the star anise.
  5. Cover the chicken with parchment and foil tightly sealing it.
  6. Cover with the lid and cook in the oven for an hour and half. The chicken should be easy to pull apart but not falling apart.
  7. When the chicken is ready, remove from the oven and let cool slightly. Remove the thighs from the oil and strain the fat into a cast iron skillet and heat to 350 degrees Fahrenheit.
  8. Take each chicken thigh and gently reach in and remove the two main bones from the meat, careful to pull the two smaller bones along with the large ones.
  9. In a large bowl combine the flour, old bay seasoning and salt. Whisk until well combined.
  10. Coat the chicken in the dredge and shake off any excess flour.
  11. Place the chicken in the hot duck fat and cook until golden brown and crispy.

Supplies

  • 8 sups collard greens, cleaned and sliced thin
  • 2 shallots
  • 6 strips thick cut bacon
  • ¼ cup apple cider vinegar
  • 8 ounces block cream cheese, diced
  • 1 cup whole milk
  • ⅓ cup ground parmesan cheese
  • ½ cup panko bread crumbs
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Passo a passo

  1. Preheat oven to 400°F.
  2. Slice bacon into 1/2 inch pieces, slice the shallots thin.
  3. In a deep pot add bacon a sliced shallots of low heat and cook until fat renders out of the bacon.
  4. Cook until the bacon colors and deglaze with the apple cider vinegar. Immediately begin to add the collard greens handfuls at a time, they will wilt in the pot. Cook the greens covered until they soften.
  5. While they cook combine the milk and cream cheese in a pot and warm the mixture until the cream cheese breaks up into the milk. Once the greens are fully cooked, add the milk and cream cheese mixture.
  6. Remove from the heat and add the parmesan. Season with salt and pepper and stir to combine.
  7. In a small bowl combine the panko bread crumbs with the olive oil season with salt and pepper.
  8. Take the collard green mixture and lay it in a large cast iron skillet and top with the panko breadcrumbs.
  9. Bake for about ten minutes, or until golden brown on top, bubbling and thickened. Allow to cool slightly.

Supplies

Cornbread

  • 1 ½ cups yellow cornmeal
  • 1 cup all purpose flour
  • 4 teaspoons baking powder
  • 1 ½ teaspoons salt
  • ½ cup sugar
  • 1 ½ cups buttermilk
  • ½ cup milk
  • 2 eggs
  • 6 tablespoons butter, melted

Semifreddo

  • 3 cups heavy cream
  • 2 tablespoons sugar
  • ¼ cooked cornbread
  • 225 g creme fraiche
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 5 egg yolks
  • ½ tablespoon water
  • 1 tablespoon corn syrup
  • ½ cup sugar
  • 3 cups macerated strawberries

Passo a passo

Cornbread

  1. Preheat oven to 425 degrees Fahrenheit and place large cast iron skillet to heat in the oven as well.
  2. Combine all the cornmeal, flour, baking powder, salt and sugar in a very large mixing bowl.
  3. In another bowl, combine the milk and the buttermilk and whisk to combine.
  4. Add the wet ingredients into the dry and whisk to combine, then whisk in the melted butter. Allow to sit for 5 minutes.
  5. Remove hot skillet from the oven and add the cornbread batter.
  6. Return to the oven and bake for 25-30 minutes.
  7. Once fully baked remove from oven, let cool slightly for 5 to 8 minutes then invert onto a cooling rack to cool.

Semifreddo

  1. Prepare a metal vessel for freezing. You can use a false bottom cake pan or muffin pans, lined with parchment paper. Place vessel in freezer.
  2. In a blender puree the cornbread with the heavy cream and 2 tablespoons of sugar. Let it sit for 30 minutes to an hour.
  3. Strain into a large mixing bowl using a fine mesh strainer.
  4. Add the creme fraiche and whip using a stand mixer until it reaches medium peaks. Set aside to chill.
  5. In a heavy sauce pot over medium-low heat, combine sugar, corn syrup and water, and heat until the mixture reaches 220 degrees Fahrenheit.
  6. In another bowl for the mixer, place the egg yolks and lightly break them with the whisk attachment.
  7. Set the bowl onto a mixer fitted with the whisk attachment.
  8. Turn on the mixer and stream the hot syrup down the side of the bowl, being careful to avoid hitting the whisk. Whisk until voluminous and cool to the touch.
  9. Gently fold both of the whipped mixtures into one another and pour into the frozen vessel of your choice.
  10. Freeze for at least 4 hours.
  11. Serve the semifreddo with macerated strawberries and crumble a little of the remaining cornbread for texture and color.