Real Food - Summer 2019

summer 2019 real food 51

HONEY SOY FLANK STEAK:

PER SERVING: CALORIES 404 (129 from fat); FAT 14g (sat. 4g);

SODIUM 1313mg; CARB 13g; FIBER 0g; PROTEIN 56g

KO-RICAN-STYLE BABY BACK RIBS:

PER SERVING: CALORIES 1065 (673 from fat); FAT 75g (sat.

24g); SODIUM 4210mg; CARB 19g; FIBER 3g; PROTEIN 75g

Note: If sodium level is a concern, consider reducing the salt

in the Ko-Rican Sauce portion of the recipe.

LEMONGRASS CHICKEN:

PER SERVING: CALORIES 492 (190 from fat); FAT 21g (sat.

5g); SODIUM 2567mg; CARB 26g; FIBER 2g; PROTEIN 48g

NUTRITION

Lemongrass Chicken
MAKES 6 SERVINGS

I think we’ve lost the art of cooking chicken on the bone.
The bones impart flavor to the meat and help the meat cook
evenly. For this recipe, you’re going to cook the chicken in the
sauce in foil packets, so the chicken braises in the sweet sauce
as it slowly cooks on the grill. The foil packet keeps the meat
moist while cooking it evenly. Make sure you use heavy-duty
foil in this recipe, and at least two layers of it.

2 tablespoons Curry Salt (See recipe right)
2 tablespoons Blackening Seasoning (See
recipe right)
4 pounds bone-in, skin-on chicken breasts, thighs,
and drumsticks, in any combination
2 cups Lemongrass Chili Sauce (See recipe page 49)
1 lemon, halved

1. Combine the Curry Salt and Blackening Seasoning in a
   small bowl and stir to mix. Season the chicken on both sides
   with the mixture, placing the pieces on a large sheet pan
   as they are coated. Cover and marinate in the refrigerator
   for 1 hour.


2. Heat the grill for indirect heat cooking to medium (350°F
   to 375°F). If using a charcoal grill, rake the coals to one
   side of the charcoal grate; if using a gas grill, turn off half
   of the burners.


3. Stack two good-size sheets of heavy-duty aluminum
   foil on a work surface. Place 3 pieces of the chicken in a
   single layer in the center of the foil. Spoon some of the chili
   sauce over the chicken, coating both sides, and then bring
   the sides of the foil together, wrapping the chicken tightly
   and sealing the edges and corners securely to make sure
   no liquid will escape. Repeat with the remaining chicken
   and chili sauce, using 3 pieces of chicken for each packet.


4. Place the foil packets on the grill grate away from the
   heat, close the lid, and cook for 45 minutes. Check the tem-
   perature of the cooked chicken by pushing a meat ther-
   mometer through the foil; don’t try to unwrap the chicken
   first. Transfer the packets from the grill to a counter or work
   surface and let rest for 10 minutes.


5. Open the packets, working carefully because the steam
   is hot, and transfer the chicken to a serving platter. Spoon
   the sauce from the packets over the chicken, squeeze the
   lemon halves over the top, and serve.

Curry Salt

MAKES ½ CUP

Plain salt is boring! I want more flavor when I season something.

When I cooked in high-end French restaurants, I was taught to be

restrained in my seasoning. But once I started making my own food,

I realized that I didn’t have to follow that rule, and I didn’t have to

use plain salt when I could make something with more flavor. This

robustly flavored salt is an essential component of how we season

food at our restaurants. It helps us build those subtle flavors that

you can’t quite identify but know are what make the food so tasty.

¼ cup Madras curry powder

¼ cup kosher salt

1 tablespoon shichimi togarashi

1. Combine the curry powder, salt and shichimi togarashi in a small
   bowl and stir to mix. Store in an airtight container in a cool, dark
   cupboard for up to 6 months
   Editor’s Note: Shichimi togarashi is a peppery, complex Japanese
   blend of seven spices including dried chilies, dried orange peel,
   dried garlic, ground nori, sesame seeds and hemp seeds. While
   not exactly the same, you can substitute with Korean Chili flakes
   and black sesame seeds if you can’t find it.

Blackening Seasoning

MAKES ¾ CUP

When I was a kid, I used to watch Justin Wilson’s “Cookin’ Cajun” TV

show after school; it came on right after the “Tom and Jerry” cartoons.

I loved it when he’d lean into the camera and tell you, “Ou-wheeeee!

I garontee you’ll like this!” Watching those old shows still makes me

laugh, but his food was serious. He cooked with rice and crayfish, so

it kind of reminded me of the Korean food from home. In a way, he

was my Julia Child. I’m still a huge fan of Cajun food, and I’ll pick

up a jar of hot pickled okra (which is kind of like kimchi) at the store

and eat it in the car. I can’t stop myself—sometimes I finish it before

I even get home! As Justin would say, “I garontee” this seasoning will

become part of your cooking!

¼ cup sweet paprika

¼ cup granulated garlic or garlic powder

¼ cup chili powder

2 teaspoons kosher salt

1. Combine the paprika, granulated garlic, chili powder and salt in
   a small bowl and stir to mix.


2. Store in an airtight container in a cool, dark cupboard for up to
   6 months. 