ISLAND WINGS WITH SWEET & SPICY PINEAPPLE SAUCE | RECIPE …
Rach calls these sweet, spicy, buttery “island” wings, tossed in a pineapple-infused sauce, “RIDICULOUS!”
Provided by: Chef JJ Johnson
Ingredients:
| Neutral oil |
| for frying |
| 2 pounds wingettes |
| Kosher salt |
| 1 ½ cups pineapple juice |
| 1 tablespoon honey |
| 1 to 2 habaneros (depending on how spicy you like it) |
| minced |
| Smoked salt |
| 6 tablespoons (¾ stick) butter |
| cut into pieces |
| 2 tablespoons chopped cilantro |
Steps:
- In a large Dutch oven or heavy-bottomed pan, add enough oil for deep frying and heat over medium-high heat until it reaches 350°F
- Line a sheet tray with a wire rack or paper towels and set aside
- Season the wings with salt, carefully lower into the oil and fry until golden brown, crispy and completely cooked through, 20 to 25 minutes
- (You might need to do this in batches to avoid overcrowding
- ) Adjust the heat as needed to maintain the temperature
- Transfer the wings to the prepared sheet tray and let drain
- Meanwhile, in a large saute pan, mix the pineapple juice, honey, habaneros and smoked salt to taste and bring to a simmer
- Reduce the liquid until syrupy, about 10 minutes, depending on the size of your cooking vessel
- Lower the heat and whisk in the butter
- Add the wings and toss to combine, making sure each wing is coated in the syrup
- Sprinkle cilantro on top of the wings and serve right away
CHEF JJ’S PLANTAIN NACHOS RECIPE BY TASTY
Here’s what you need: whole chicken, worcestershire sauce, canola oil, kosher salt, coarsely ground black pepper, red onion, celery stalks, green chiles, garlic, tomato paste, lager beer, chicken stock, fresh flat-leaf parsley, roma tomatoes, red onions, jalapeño, kosher salt, fresh cilantro, lime, lime, plain yogurt, avocados, lemon, kosher salt, ground black pepper, olive oil, plantain chips, black beans, shredded cheddar cheese, shredded mozzarella cheese, shredded pepper jack cheese, pickled jalapenos, fresh cilantro
Provided by: Pierce Abernathy
Yield: 8 servings
Ingredients:
| 3 lb whole chicken |
| 2 tablespoons worcestershire sauce |
| 3 tablespoons canola oil, divided |
| 3 tablespoons kosher salt |
| 2 tablespoons coarsely ground black pepper |
| 1 red onion, chopped |
| 3 celery stalks, sliced |
| 2 green chiles, sliced |
| 3 cloves garlic, sliced |
| 2 tablespoons tomato paste |
| 24 oz lager beer |
| 10 oz chicken stock |
| 1 fresh flat-leaf parsley, chopped |
| 5 roma tomatoes, chopped |
| 2 red onions, chopped |
| 1 jalapeño, chopped |
| 1 tablespoon kosher salt |
| ¼ cup fresh cilantro, finely chopped |
| 1 lime, zested |
| 1 lime, juiced |
| 1 cup plain yogurt |
| 2 avocados, pitted |
| 1 lemon, juiced |
| 1 tablespoon kosher salt |
| 1 teaspoon ground black pepper |
| ¼ cup olive oil |
| 10 oz plantain chips |
| 15 oz black beans, drained and rinsed |
| 1 cup shredded cheddar cheese |
| 1 cup shredded mozzarella cheese |
| 1 cup shredded pepper jack cheese |
| ¼ cup pickled jalapenos |
| 2 tablespoons fresh cilantro, finely chopped |
Steps:
- Break down the chicken into 6 parts–2 thighs, 2 breasts, and 2 wings.
- Add the chicken pieces to large bowl with the Worcestershire sauce, 2 tablespoons of canola oil, the salt, and pepper and toss to coat.
- In a large pan over medium-high heat, add the chicken, skin-side down, and the remaining tablespoon of oil. Sear the chicken until browned on both sides and the skin is crispy, about 5-8 minutes per side. Remove the chicken from the pan and set aside.
- To the hot pan, add the onion, celery, green chiles, garlic, and tomato paste, stirring to combine after each ingredient is added. Sweat until fragrant and the onions are translucent, about 5 minutes.
- Deglaze the pan with the beer and chicken stock. Return the chicken to pan, cover, reduce the heat to medium-low, and braise for 1 hour.
- Make the pico de gallo: In a large bowl, combine the tomatoes, onions, jalapeño, salt, cilantro, and the lime zest and juice. Stir to combine.
- Make the avocado yogurt: In a large bowl, combine the yogurt, avocados, lemon juice, salt, pepper, and olive oil. Mash with 2 forks until mostly smooth and well combined.
- Preheat the oven to 350˚F (180˚C).
- Remove the chicken from the braising liquid. Increase the heat to high and cook the braising liquid until reduced by half, about 30 minutes.
- Using forks, shred the chicken and place the meat in a large bowl. Discard the bones or save for another use.
- Add 1 cup (240 ML) of the reduced braising liquid to the chicken and stir to combine.
- Assemble the nachos: Spread the plantain chips on a baking sheet in an even layer. Top with half of the black beans and all of the chicken, then the remaining black beans. Cover with the cheddar, mozzarella, and pepper Jack cheeses and finish with the pickled jalapeños.
- Bake for 10-15 minutes, or until the cheese is melted.
- Top the nachos with the pico de gallo, avocado yogurt, and cilantro.
- Enjoy!
Nutrition Facts:
Calories 1169 calories, Carbohydrate 68 grams, Fat 75 grams, Fiber 11 grams, Protein 48 grams, Sugar 11 grams
SEAFOOD GUMBO RECIPE – NYT COOKING
For many African Americans, seafood gumbo is an essential part of New Year’s celebrations. This version, adapted from the chef JJ Johnson, uses celebratory seafood, such as scallops, crab, lobster and shrimp, and includes okra rounds in a nod to his family’s southern roots. Mr. Johnson also pulled inspiration from Gullah Geechee cuisine, Native American and West African flavors and Louisiana’s culinary traditions for the ultimate melting pot of gumbo. Be sure to make the gumbo spice mix, which adds heat and depth to this luxurious and comforting stew.
Provided by: Kayla Stewart
Total time: 1 hours 35 minutes
Yield: 4 servings
Ingredients:
| 1 tablespoon dried oregano |
| 1 tablespoon dried thyme |
| 1 teaspoon powdered bay leaf (see Tip 1) |
| 1 1/2 tablespoons garlic powder |
| 1 tablespoon onion powder |
| 1/2 teaspoon red-pepper flakes, or more to taste |
| 1/2 teaspoon ground cayenne, or more to taste |
| 2 tablespoons granulated sugar |
| 2 tablespoons smoked paprika |
| 1 tablespoon kosher salt (Diamond Crystal) |
| 1/2 teaspoon black pepper |
| 4 tablespoons salted butter |
| 1/4 cup vegetable oil |
| 1/2 cup all-purpose flour |
| 1 small onion, finely chopped |
| 4 garlic cloves, minced |
| 1 small celery stalk, finely chopped |
| 1/2 red bell pepper, finely chopped |
| 1/2 cup grape tomatoes, halved |
| 1/2 cup dried shrimp (optional; see Tip 2) |
| 1 tablespoon tomato paste |
| 5 cups store-bought or homemade chicken stock |
| 4 ounces fresh or thawed frozen okra, sliced into rounds (1 cup) |
| 2 tablespoons fresh lemon juice |
| 2 teaspoons Worcestershire sauce |
| 2 lobster tails, shelled and cut into 3/4-inch pieces (optional; see Tip 3) |
| 1/4 pound picked crab meat |
| 1/4 pound sea scallops |
| 1/2 pound medium shrimp |
| Kosher salt and black pepper |
| 4 cups cooked jasmine rice, for serving |
Steps:
- Make the spice mix: Place all ingredients in a bowl and stir until combined. Set aside 2 tablespoons to add to the gumbo and reserve the rest for another use in an airtight container.
- Make the gumbo: In a heavy 4- to 5-quart pot, heat the butter and oil over medium heat. Once the butter begins to bubble slightly, add the flour and stir with a wooden spoon or heatproof spatula to form a smooth paste.
- Cook the mixture, stirring continuously, for 10 to 13 minutes to make a chocolate-colored roux. Make sure to scrape the bottom and sides of the pot to avoid burning. It is important to keep a very close eye on the roux during this step. The roux can go from a nutty color and aroma to burnt beyond repair in a matter of minutes. Lower the heat as needed.
- Immediately add the onion, garlic, celery, bell pepper and tomatoes and stir well. The vegetables will stop the roux from overcooking and burning. Cook, stirring occasionally, until the vegetables start to stick to the pan, 5 to 10 minutes. Add the dried shrimp, if using, tomato paste and 2 tablespoons spice mix and cook, stirring often, for 5 minutes.
- While whisking, slowly add the stock and whisk until the stock is completely blended with the roux and vegetable mixture. Add the okra, lemon juice and Worcestershire sauce and let simmer for 50 minutes over very low heat, stirring occasionally with a wooden spoon. Add the lobster, crab, scallops and shrimp and simmer just until cooked through, about 10 minutes more.
- Season the gumbo to taste with salt and pepper and serve over rice.