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BUTTERMILK SOAKED FRIED CHICKEN: ALAMEDA STYLE

10/15/2013

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My friend chef Jesse Brainstetter, who is an amazing cook, is responsible for this recipe. Some of the tastiest and crispiest fried chicken I have eaten. 

On this episode I head to the Eastern Bay to partake in a fried chicken & waffle feast with my friend Ricardo and a cast of local characters. RIP Brother Drew. 

​Hope you enjoy the episode and the recipe and the episode!

​chef Ellard
Ingredients
  • 6 cups buttermilk
  • 1 bulb of peeled and smashed garlic
  • 1 bunch Thyme
  • 1 teaspoon of Paprika 
  • 1 teaspoon cayenne 
  • 1 teaspoon of peppercorns
  • 1 Table spoon of Kosher salt
  • 2 whole chickens butchered in pieces
  • 6 cups All purpose flour​
  • Slap Ya Mama Seasonings
Directions
Buttermilk Marinade
Combine buttermilk, garlic, thyme, paprika, cayenne, peppercorns, salt. Let marinade sit for a couple of hours or overnight before placing chicken in marinade. This allows all the flavors to infuse the buttermilk. 

 
Preparation for Chicken:
Place chicken in marinade. Let chicken marinade for at least 4 hours or up to 8hrs. Once chicken is marinaded let chicken sit out of the fridge for 30 minutes, then in a large mixing bowl, season flour with salt, pepper and Slap Ya Mama. 

Take chicken individually out of buttermilk and let excess drip off. Drop chicken in flour coating with out touching chicken too much.  Just shake and roll chicken in the bowl.  Once completely covered shake excess flour off chicken. Then repeat the process to double coat.

After you have double-coated the chicken, place in a cast iron skillet or dutch oven completely submerged in vegetable oil. The oil temperature should be 350 degrees. 

Do not crowd pan. Only fry a few pieces at a time, crowding will lower the oil temperature. Fry chicken til' deep golden brown, approximately 15 minutes, depending on size of chicken. Internal temperature of chicken should reach 160 degrees once removed from oil. 

Chicken will continue to cook for a few minutes. Sprinkle chicken with salt and eat while still hot. Enjoy!

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​Grilled Corn with Chili-Lime Butter and Cotija Cheese

10/11/2013

 
This recipe was prepared by an excellent cook named Yeun Mi, on the pilot episode of the Culinary Edge TV, the Letter B. (It's a Sesame Street reference). 
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Ingredients

6 husks white corn husks on 
Tube of mayo (japanese mayo preferred)
3 oz crumbled cojita cheese
Spices mix:  paprika, chipotle, cumin, salt, pepper, and sugar
6 lime wedge​s

​Directions
Grill the corn, then smear with mayo (japanese mayo preferred), sprinkle with crumbled cojita cheese, and dust with spices like paprika, chipotle, cumin, salt, pepper, sugar and one squeeze of lime wedge.

Watch Yeun Mi make it below. Recipe starts at 16:40


BRAISED KALE WITH BACON

10/11/2013

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​Ingredients 
6  slices bacon, cut into 1/4-inch-wide pieces  
1 medium red onion, halved and sliced pole to pole into 1/4-inch slices 
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed
1 cup low-sodium chicken broth 
1 cup water
Table salt 
3–4 teaspoons cider vinegar 
Ground black pepper 

Directions
Cut 6 slices bacon into ¼-inch-wide pieces and cook over medium heat in a pot until crisp, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and discard all but 2 tablespoons fat.

Heat the 2 tablespoons of fat over medium heat until shimmering. Add onion and cook, stirring frequently, until softened and beginning to brown. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.

Add remaining greens, broth, water, and ¼ teaspoon salt; quickly cover pot and reduce heat to medium-low.

Cook, stirring occasionally, until greens are tender, 20-25 minutes for kale and 35 to 45 minutes for collards.

Remove lid and increase heat to medium-high. Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.

Remove pot from heat; stir in 3-4 teaspoons apple cider vinegar and remaining tablespoon olive oil. Season with salt, pepper, and remaining teaspoon cider vinegar.

​Stir reserved bacon into greens and serve.


Check out the video below. Recipe starts at 10:53. 

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    RECIPES

    ENJOY THESE AD FREE RECIPES FROM CHEF Ellard's Eclectic Collection. (Cookbook Coming Soon...)

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