Chef Andrew Zimmern Shares Game Day Recipes, Talks About City Harvest Benefit Concert
NEW YORK – As PIX11 continues to support the City Harvest organization and its Fight Hunger Month Campaign, chef and hunger advocate Andrew Zimmern is also working to spread the word.
Zimmern spoke with the PIX11 Morning News about the Incredible Concert to Feed NYC benefiting City Harvest in Queens on September 23.
Zimmern also shared some game day recipes for the New York Jets home opener this weekend.
Andrew Zimmern Fried Chicken
- A 3-4 pounds. chicken, cut into pieces (or eight pieces of thighs, thighs, breasts and wings)
- 2 cups of buttermilk
- 2 teaspoons of cayenne pepper
- 2 tablespoons of paprika
- 4 tablespoons poultry seasoning
- 4 cups of all-purpose flour
- 3 tablespoons of sea salt
- 2 tablespoons of ground black pepper
- 2 liters of melted lard or canola oil
Wash and dry the chicken pieces. If the breasts are large, cut them in half; they will be better fried this way without burning or overcooking the outside. Season well with sea salt and freshly ground pepper. Place the chicken in a zippered bag, cover with the buttermilk. Add the cayenne pepper, paprika and poultry seasoning and marinate overnight in the refrigerator.
Drain the chicken pieces, discard the buttermilk. Reserve the chicken.
Preheat the lard (or oil if using it) to 365 degrees F in an electric skillet or large cast iron skillet over medium heat. You want the lard to be about 2 inches deep in your pan, with at least 2 inches between the top of the oil and the top of the pan. It’s a deep cast iron skillet!
Place flour, sea salt and ground black pepper in a large paper shopping bag, mix well. Add the chicken pieces to the bag, fold the top down and shake the bag to coat the chicken well.
Fry for 17 to 25 minutes, turning 2 or 3 times depending on the piece, until the chicken is golden and just cooked through. The internal temperature of the pieces must be equal to or greater than 150 degrees for white meat, 165 degrees for dark meat. Breasts take less time to cook than pieces of dark meat, so save them for last. Make sure you don’t overcrowd the pan and keep the lard at 365 to 370 degrees.
Drain on absorbent paper and let stand 15 minutes. Season with sea salt. Serve with fried shallots and pickles.
Andrew Zimmern Coleslaw
- 5 cups of minced cabbage, mixed with 2 tablespoons of salt and drained in a colander for 6 hours
- 3 tablespoons of parsley, minced
- 1 shallot, finely chopped
- 2 teaspoons of dry mustard
- 1 tablespoon of ground celery seeds
- 2 carrots, cut into julienne
- 2 celery ribs, thinly sliced
- 2 tablespoons of sugar
- 1/2 mayonnaise
- Sea salt and black pepper
Gently squeeze the moisture from the cabbage. Place in a bowl and add the parsley, shallot, mustard powder, celery seeds, carrots, celery, sugar and mayonnaise.
Mix and season with salt and pepper.
Andrew Zimmern’s Potato Salad
- 2 pounds of fingerling potatoes
- 1/3 pound applewood smoked bacon, cut into matchsticks
- 1/2 cup chopped green onions
- 2 1/2 tablespoons of flour
- 1 1/2 cups rich chicken broth
- 2 tablespoons of brown sugar
- 2 tablespoons of fresh thyme leaves
- 1 teaspoon of celery seeds
- 1/2 teaspoon ground black pepper
- 2 teaspoons of dry mustard
- 1/3 cup cider vinegar
Place the potatoes in 3 liters of boiling salted water quickly. Bring to a boil again, lower the heat to maintain a boil and cook for 12 minutes. Drain and rinse for a few minutes with cold water. Drain a second time. Cut the potatoes into quarters and set aside in a large mixing bowl.
In a sauté pan over medium heat, brown the bacon until crisp. Drain on a paper towel.
While the bacon is cooking, chop your scallions and place them in the bowl with the cooked potatoes. Season the potatoes with salt.
Reserve 2 tablespoons of bacon fat in the pan and put on low heat. Add the flour and cook briefly. Form a paste and gently whisk the broth in the saucepan. Continue cooking, whisking until the sauce is smooth and thickened, about 5 minutes.
Add the brown sugar, thyme, celery seeds, black pepper, mustard powder and vinegar. Mix well to combine. Remove from the heat and pour over the potatoes. Sprinkle with bacon and toss to coat the potatoes well. Serve hot or at room temperature.
Andrew Zimmern Lentil Curry Soup
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 1 fennel bulb, trimmed and chopped
- 3 carrots, chopped
- 3 garlic cloves, halved
- 4 slices of fresh ginger
- 1 fresh red pepper, sliced
- 1 1/2 cup green lentils
- 1 tablespoon of garam massala
- A few pinches of red pepper flakes
- 3 tablespoons of curry powder
- 4 cups of chicken broth or vegetable broth
- 1 14-ounce can chickpeas, drained and rinsed
- 1/2 cup of tomato puree
- 1 cup frozen spinach, thawed and wrung out
- 2 tablespoons of red wine vinegar
- Cilantro, minced for garnish
- Crème fraîche, sour cream or yogurt, for garnish
- Lime wedges, for garnish
Heat a large skillet over medium heat. Add the oil to the pan and when the oil ripples and becomes aromatic, add the onion, fennel, carrots, garlic, ginger, red pepper and salt.
Cook, 4 to 5 minutes, until the onions are lightly caramelized. Then add the lentils and mix.
Add garam masala, chili flakes and curry powder; stir to incorporate the spices.
Add the broth, chickpeas, tomatoes and spinach. Bring to a boil and cook for about 40 minutes. Season with a few tablespoons of vinegar. Divide into individual serving bowls and garnish with cilantro, crème fraîche or sour cream and a lime wedge.
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