Category: Recipes

Chef Brian’s Fried Chicken

Café Avalaun Fried Chicken Recipe-2017

Marinade:

Whole chicken 2 whole cut into parts, however you like your parts cut

Buttermilk 2 cups

Dijon mustard 1 Tablespoon

Sea Salt 1 Tablespoon

Smoked paprika 1 teaspoon

Cayenne 1 teaspoon

Flour blend:

White rice flour 2 cups

Non GMO Corn starch . cup

Non GMO Corn meal . cup

Smoked paprika 1 Tablespoon

Sea salt 2 teaspoons

Fresh cracked black pepper 1 teaspoon

Granulated garlic 1 Tablespoon

Granulated onion 1 Tablespoon

For Frying:

Choose from the following-

Palm shortening, Sunflower oil, Lard, Non GMO Corn oil.

Procedure:

Combine all the ingredients in the marinade except for the chicken. After you’ve combined the marinade immerse the chicken into the marinade refrigerated for 12-24 hours.

Set the oil at 325º in a large cooking pot with several inches of gap from the top so the oil doesn’t boil over.

Dust the buttermilk chicken in the flour and immerse into the oil. Cook for approximately 7-8 minutes or until the internal temperature is 165º. Remove chicken from fryer and let cool on rack for 1 minute. Serve.

Notes:

The Buttermilk marinade time is important because it is like a brine. It tenderizes the chicken and infuses it with the flavors from the marinade. The dairy free brine recipe is a perfect example of this flavor infusion, a technique we’re fond of at Café Avalaun. The flour is a perfect blend to achieve the cravable crispy texture and flavor.

For the frying. In the old days a cast iron skillet was the best and still is the best. The method would be a bit different because you’d have to turn the chicken to complete the cooking process. If you are keen on this, then go for it. I recommend considering a table top electric fryer. A gadget you’ll find many uses for. The pot on the stove method also requires a thermometer to monitor the temperature. A common mistake is to have the temperature be right whereyou want it at the time you immerse the chicken and then it drops down really fast to like 250º. Then you end up with greasy soggy chicken. Also do not crowd the chicken into the oil.

Two things might happen. The oil could boil over and you’d have a nasty grease fire on your hands or the temperature drop thing will happen.

I say do it in batches and then flash your chicken in a 400º oven for about 8-10 minutes once all of it is done.

This is how we do it at the café since we only have one fryer and we couldn’t conceivably cook 40 birds inside a 2-hour window in order to serve everyone.

Dairy Free Brine Recipe –

Brine for chicken

Water 1 gallon

Sea salt 1 cup

Organic Sugar ½ cup

Bay leaves 4 each

Whole Fennel seeds 1 Tablespoon

Whole Coriander seeds 1 Tablespoon

Whole black peppercorns 1 Tablespoon

Whole mustard seeds 1 Tablespoon

Whole cinnamon sticks 3 each

Procedure:

Bring all ingredients to a boil and remove from heat and let cool completely to 40 degrees. This brine is good for 10 lbs. of chicken and can be used in smaller batches for 5 lbs. Immerse the birds fully into the brine (refrigerate) for 24 hours. Remove from brine and discard brine.

Supernatural Brownies

This brownie recipe yields the best brownies I’ve ever had!  I hope you like them too!  The recipe is adapted from Chocolate by Nick Malgieri 

Ingredients

2 sticks unsalted butter
8 ounces bittersweet or semisweet chocolate – I like Guittard
4 large eggs
1/2 t salt
1 c granulated sugar
1 c firmly packed dark brown sugar
2 t vanilla extract
1 c g-f flour blend – I like King Arthur or Pamela’s

Method

Set the rack in the middle of the oven and preheat to 350.
Line a 13 x 9 x 2-inch pan with parchment paper (bring parchment up sides of pan so there is a slight overhang) and grease with butter.
Bring a saucepan of water to a boil and turn heat to low.
Combine the butter and chocolate in a heat proof bowl and set over pan of water.
Stir occasionally until melted. (Alternatively, melt the butter and chocolate in a bowl in the microwave, stopping at 20 second intervals to stir and prevent scorching.)
Whisk eggs together in a large bowl, then whisk in the salt, sugars, and vanilla.
Stir in the chocolate and butter mixture, then fold in the flour.
Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.
Cool completely in pan on a rack.
If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
To cut brownies, first lift them out of pan using the parchment overhang and transfer them to a cutting board.
Separate parchment from edges.
Using a sharp knife, trim away edges and cut brownies into 2-inch squares.
Dust with confectioner’s sugar!

Brazilian Cheese Breads

I’ve been baking these for years, in many variations!  Here’s the savory version……

Ingredients

3 c tapioca flour
3/4 c half and half
3/4 c butter
1 t salt or garlic salt
1 1/2 c Farmers or Cotija cheese, grated
3 eggs

* other options include grated parmesan, romano, soft farmers cheese, gruyere or cheddar……..

Method

Preheat oven to 400F.
In a medium sized sauce pan, heat half and half and butter until butter is fully melted.
In a small bowl, combine the flour and salt.
Remove from heat, slowly add flour and salt mixture to the hot butter mixture while stirring continuously.
Transfer the mixture to the bowl of stand mixer with paddle attachment (if using a hand mixer, transfer the mixture to a heat safe bowl) and process on low for 1 minute until fully incorporated.
Allow the dough to rest a few minutes so that the mixture cools enough to add the egg mixture.
In a small bowl, combine the cheese, garlic, and eggs.
With mixer on low, slowly add the egg/cheese mixture to the dough.
Continue to process fully until dough is smooth and elastic, about 1 – 2 minutes longer.
Using an ice cream scoop or two spoons scoop dough into mini muffin cups or roll into 1 1/2 inch balls to bake, 2 inches apart, on parchment lined baking sheets.
OR transfer dough to a pastry bag and press out breadsticks.

Bake for 15 – 20 minutes.
Yield – approx. 36

One Egg Gluten Free Pancakes

When I buy pancake mix I always wonder what I’m buying other than flour and a few ingredients.

I have had this recipe for years and it works well with gluten free flour mixtures that you make or purchase. I like Bob’s Redmill 1 for 1, Pillsbury Flour mixture, any flour mixture that is for baking. You can make thin pancakes or one big thick one.   The choice is yours.

For one person

1 egg
3 heaping T flour mixture
2 t sugar
1/2 cup milk

Mix these ingredients with a whisk or electric mixer or even food processor.
Cook like you would any other pancake.

I like to add a little bit of cinnamon, lemon juice and lots of blueberries.
To make this for more than one person just multiply as needed….

For two people

2 eggs, 6 heaping T of flour, 4 t sugar, one cup of milk.

Dining Out G-F in NEO

March, 2017.

The nice weather of February was a welcome respite from our typical windy deep freeze with piles of snow and icy streets. This early ‘spring teaser’ allowed for ease of travel and increased dining out opportunities! Never one to shy away from gathering around a table with friends and family I can report that I made the best of the invites!  From breakfast to dinner and late night snacks there was much to appreciate.

originalpancakehousecleveland.com

I had the opportunity to dine at both locations of Original Pancake House this past month.  It is such a treat to be able to order pancakes with a bacon and eggs breakfast!  At one of the breakfasts I tried the Bacon Pancakes instead of having the bacon and eggs. They were super but I’ll confess that I missed my eggs.  For some reason I’ve missed the pancake options on the menu in earlier visits but I noted this past time that there are options for blueberry, strawberry, bacon, chocolate chip….. I asked if they would do the g-f pancakes as ‘Pigs in the Blanket’ option and was assured that they could do that as well. I didn’t have them on this visit but……… next time:)  Oh yeah, and don’t neglect to get yourself a frequent dining punch card.  I only just found out about this feature and am now one punch towards a free pancake breakfast:)

Skyecleveland.com

This months dining out included two visits to Skye Bistro in Mentor – MENTOR’S BEST KEPT SECRET

As is often the case for those of us needing a g-f diet the option of where to dine will often fall to us.  I was thrilled to choose Skye Bistro for its large selection of gluten-free options that accommodate a g-f diet.  The regular menu options offered in g-f preparation were varied in all categories, apps/salads/entrees/sides/and desserts! They even offer Redbridge – a Budweiser brew that is a fully g-f beer! The dining room is comfortable, the staff is skilled and attentive. On my first visit this month a family celebration brought us to dinner. I was thrilled to have the options of Crispy Calamari and Shrimp Tempura from the appetizer menu – by adding one of the entree style salads I rounded out my dinner options.  On my second visit to Skye our server was Steve, who is friendly and knowledgeable and who has been a part of the Skye staff for it’s many transformations.  I chose to start with Beet Salad with maple dijon dressing on the side. The salad was perfect! It is a large salad, as it is an entree salad, but it fit perfectly with my entree choice.  The evening of our visit the special options for the evening included Fish and Chips which were offered in a g-f option. The fish was excellent, the kettle chips crisp and perfectly salted.   My meal was accompanied by an ice cold Redbridge beer.  My fellow diner enjoyed the Seared Scallop entree with a side green beans and almonds.  We finished our meal by sharing a chocolate dessert that was just lovely!

harvestsolon.com

I’ve written about Harvest Kitchen in previous posts at our site but I really cannot stress enough how much I appreciate the menu, the preparation and the service of Harvest Kitchen staff!  Truly, it is the best kept secret in Solon.  This month my husband and I celebrated our 37th Anniversary and we chose Harvest as our destination to celebrate.  I am so very grateful for the opportunity to enjoy the bountiful offerings at Harvest and include in my selections a cold Bard’s beer.  On this particular evening the kitchen was offering a range of special menu items – three of which were gluten-free including Poutine and Duck Confit.  So, what can I say, if you ever dine with me you know that I adore Poutine (which is nearly impossible to access in a g-f version in Cleveland) and I always order Duck Confit when it is available to me.  This was a dilemma easily solved – I ordered both!  My husband, who is ever so gracious when it comes to dining within the confines of my g-f diet, shared the Poutine with me as an appetizer! Solution realized – I was able to fully enjoy the Duck Confit served with brussels sprouts and an amazingly flavorful rice preparation.  Tim chose the Hangar Steak (very rare and perfectly prepared and also a g-f menu option) served with a side of asparagus.  While we were definitely full enough we decided to indulge in dessert and shared the g-f waffle with salted caramel gelato.  The entire meal was extraordinary!  Just to note: the third option for the specials selections for the evening was a Pan Seared Trout accompanied with rapini.

As I’ve mentioned before, but which is never out of date to mention, always be your own advocate in every dining out setting.  Make your needs clear and ask about anything you are not sure of!