BLT American Brasserie
500 West Superior Street
Brick Chicken Diablo
3 3 to 3 1/2-pound whole chickens, request your butcher to debone into 2 halves
1/4 cup rosemary minced
1/4 cup thyme, picked and minced
4 cloves of garlic, finely chopped
1 cup extra virgin olive oil
3 cups wondra flour (can be substituted with all purpose flour)
3 cups cornstarch
salt and pepper
Mustard Tarragon Sauce
3 Tablespoons olive oil
1/2 teaspoon chili flakes
3 cups reduced chicken jus or stock, can be purchased from your local store
2 Tablespoons Dijon mustard
2-3 Tablespoons sherry vinegar
1/4 cup tarragon, chopped
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
3 bunches broccoli rabe, trimmed and cleaned
3 Tablespoons extra virgin olive oil
1/2 teaspoon chili flakes
1/4 cup chopped garlic
3 Tablespoons chopped shallots
Prepare the chicken Place each half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet.
Marinate the chicken
Combine all ingredients in a small bowl and mix well. Transfer the chicken to a casserole and marinade only the flesh side.
Combine the flour and corn starch together in a large bowl and season with salt and pepper. Place a piece of parchment paper over a baking sheet and evenly transfer the flour mixture onto the parchment paper in 1 even layer. Place chicken skin side down onto the flour mixture. Place another piece of parchment paper over the flesh of the chicken and place another sheet pan on top. Place a heavy pan or soup cans onto the baking sheet to weigh down the chicken and refrigerate for a minimum of 4 hours. Remove from flour mixture, dusting off any excess flour. Transfer to a clean parchment lined baking sheet and set aside.
Make the mustard tarragon sauce.
Heat 1 Tablespoon of the oil in a medium saucepan set over medium heat. Sweat the chili flakes until fragrant, 20-30 seconds and add the chicken jus or chicken broth. Once the jus has come to a simmer, whisk in the Dijon mustard, sherry and tarragon.
In a separate saucepan, heat remaining olive oil over medium heat. Saute the peppers and season with salt and pepper until tender and transfer to the finished sauce. Set aside.
Make the broccoli rabe.
Prepare an ice bath by taking equal parts water and ice in a container. Bring a large pot of salted water to a boil. Add the broccoli rabe and cook until tender 3-4 minutes. Transfer to the ice bath and allow to cool. Once the broccoli rabe has cooled, drain and set aside. In a large sauté pan set over medium-high heat add olive oil, saute the shallots, garlic and chili flakes until fragrant, about 3 minutes. Add the broccoli rabe and continue to sauté for a few minutes. Season with salt and pepper and finish with the juice of 1 lemon.
In a large sauté pan set over medium-high heat coat the bottom of the pan with vegetable oil or clarified butter. Sear chicken, skin side down. Place another skillet, right side up, on top of chicken and gently place a heavy brick or several soup cans on it to allow the skin to cook and become crispy. Cook skin side down, until almost cooked through 8-10 minutes, and remove brick. Reduce heat to low and continue to cook through, about 4-6 minutes.
Divide broccoli rabe evenly in the center of 6 plates. Place chicken over the broccoli rabe and drizzle 2-3 Tablespoons of the tarragon sauce around the plate. Serve immediately.
Banana Steamed Pudding with Rum Toffee Sauce
2 cups milk
1 vanilla bean, scraped
4 egg yolks
1/4 cup sugar
1/8 cup all-purpose flour
1/8 cup cornstarch
2 cups ripe mashed banana
3/4 cup self rising flour (Presto brand preferred)
1 1/2 teaspoons baking soda
7 Tablespoons butter
1 cup packed light brown sugar
1 1/2 cup pastry cream
3/4 cup heavy whipping cream
2 1/2 Tablespoons Meyer's Dark rum
Rum Toffee Sauce
1/2 cup sugar
1/4 cup dark rum
1/4 cup water
7 Tablespoons butter
Sliced bananas for garnish
To make the pastry cream
In a saucepot combine the milk and vanilla bean and bring it to a boil. Meanwhile in a separate bowl, whisk together the egg yolks, sugar, flour and cornstarch until consistency reaches a smooth paste. Slowly pour the hot milk over the mixture and whisk to combine. Return to the pot and bring to a boil over medium heat. Once mixture reaches a boil, cook for additional 4 minutes, stirring constantly with a whisk. Place the pastry cream in a bowl and refrigerate until needed.
To make the pudding
Preheat oven to 350F. Place the bananas in a blender or food processor and puree until smooth. Set aside.
In a separate mixing bowl, sift together the self-rising flour and baking soda. Set aside. In a standing mixer fitted with the whisk attachment, whip the butter and brown sugar until light and fluffy. Add the eggs, one at a time making sure it is fully incorporated after each addition. Fold in the sifted flour and baking soda, making sure not to over mix. Fold in the pureed bananas. Transfer batter evenly into six buttered mini angel food cake pans, filling each pan about half-way. Place each pan on a roasting pan and carefully fill the roasting pan with enough water to reach 1-inch of the mini pan. Cover roasting pan with aluminum foil and bake for approximately 30 minutes or until a skewer comes out clean when poked in the center of each cake. Remove minim pans for the roasted pan and allow to cool for 10 minutes. Run a knife around the outer edge of the cakes and invert onto 6 serving plates.
To make the creme diplomat
Combine all ingredients in a standing mixer fitted with the whisk attachment and whip until well combined.
To make the rum toffee sauce
Place all ingredients in saucepot set over medium high heat bring to a boil. Remove from heat and sauce is ready to serve.
Serve the banana puddings with rum toffee sauce, sliced bananas and diplomat cream.