Back Where We Belong
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
Unfiltered, not overproduced and pure... that's the thought of the day as we get back to our roots!
Today it's all about pure comfort, taking us back to a place we all belong. We've got some Sweet'n Spicy Chicken with Blue Agave, an old fashioned cocktail and a playlist that will take you back to your roots.
Come on in... The Pots are on!
The Plate...
Sweet'n Spicy Chili Chicken / Blue Agave
If you are getting back to your roots there's nothing better than some good ole fried chicken... unless of course you kick it up a notch with a little spice. We did just that, but then through in a little sweetness with the Blue Agave syrup.
Now you need to do a little planning for this one by brining the chicken ahead of time... don't worry, it's worth it!
What you need...
1 4-5 lb chicken / cut into 10 pieces
4 cups warm water
1/4 cup kosher salt
1/4 cup sugar
1/4 cup lime juice
4 dry papilla chilies / remove all seeds and stems
4 dry ancho chiles / remove all seeds and stems
salt and pepper
1 tsp garlic powder
2 limes zested
Vegetable oil for frying
2 cups all-purpose flour
1/2 cup cornstarch (secret ingredient)
Salt and pepper
2 eggs 1/4 cup milk
lime wedges for garnish
Blue Agave Nectar
What you do...
Brine - In a large bowl or container add the water, salt, sugar and lime juice and stir until dissolved.
Add the chicken and refrigerate overnight.
For the dry rub - Cut or tear apart the chiles into small pieces and toast on a baking sheet for about 5 minutes.
transfer the chiles to a food processor and add salt, garlic powder and lime zest.
Pulse until you have a "coarse" powder.
Remove the chicken from the brine and pat dry.
Add the chicken to a bowl and coat with the dry rub.
Let it rest on the countertop until the chicken come to room temperature.
Now get a heavy pot and heat enough oil to come about halfway up the pot.
Heat the oil to 350 degrees.
Now set up the dredging.
Put the flour, cornstarch, salt and pepper in a large paper bag or large zip lock.
In a separate bowl or pan whisk the eggs, milk, salt and pepper.
Now dredge the chicken (one piece at a time) in the bag first then the wet mix.
Then back to the bag. (you may want to use thongs for this part)
Shake off the excess and place the chicken in the oil to fry.
Be sure to keep the temp up to 350 so only 2-3 pieces at a time.
Fry until golden brown and cooked through ( about 10 minutes)
Remove the chicken and place on a paper towel lined plate.
Arrange the chicken on a platter squirt a little lime juice on them followed by a drizzle of Blue Agave nectar.
The Playlist...
Roots
Just love it when music is unfiltered, not overproduced, and processed. Today we've put together a playlist with some of the newest and hottest artist that do just that. They play from the heart... pure untouched and uncensored.
Pure to the soul... enjoy!
The "Playlist" runs on Spotify- Click on the link to listen to Roots
The Bar...
Improved Old Fashion
What you need...
2 oz bourbon
1 tsp simple syrup
1/2 tsp maraschino liqueur
2 dashes Angostura bitters
1 dash of absinthe
Lemon zest and peel for garnish
What you do...
Pour all ingredients into a cocktail glass with ice.
top with the lemon zest and add the lemon peel.
Untouched, Uncensored...
And Pure Soul!
Please... Day Drink Responsibly
&
Keep On Cookin'!
