FRIED CHICKEN WITH ANCHO HONEY
Steps:
- Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.
- Whisk all ingredients together in a bowl. Season with salt, to taste.
HONEY MUSTARD DIPPING SAUCE
Very much like the honey mustard dipping sauce served with Alice Springs Chicken at the Outback Steakhouse. Great as a dipping sauce for chicken fingers, too!
Provided by PugsAndKisses
Categories Low Protein
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a bowl and mix well.
- Cover and refrigerate for at least two hours; overnight is even better.
ANCHO HONEY MUSTARD SAUCE
Smoky meets sweet-and-spicy. Keeps well and has lots of creative uses: use as a dipping sauce, salad dressing, or drizzle on burgers.
Provided by cheffjeff
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 21.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 376.3 mg, Sugar 17.6 g
HONEY MUSTARD SAUCE
Provided by Melissa
Categories Appetizer Condiment Dip Salad Dressing
Time 4h5m
Number Of Ingredients 7
Steps:
- In a small mixing bowl whisk together all ingredients until fully blended.
- Pour into an airtight container and chill for 4 hours or overnight.
- May store chilled in an airtight container for up to one week.
Nutrition Facts : ServingSize 1 cup, Calories 780 kcal, Carbohydrate 115 g, Protein 6 g, Fat 38 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 24 mg, Sodium 2336 mg, Fiber 4 g, Sugar 99 g, UnsaturatedFat 30 g
SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE
Steps:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
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- In a large saucepan, combine the beans with the red onion, garlic, chipotle and cumin. Add enough water to cover the beans by 1 inch and bring to a simmer. Cook over moderately low heat until the beans are tender, about 30 minutes. Using a slotted spoon, transfer the beans to a food processor. Add 1 cup of the bean cooking liquid and pulse until the beans are almost smooth. Season the sauce with salt and pepper and transfer to a small saucepan. Keep warm.
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- In another small bowl, whisk the honey with the ancho chile powder and mustard and season with salt and pepper. Rub the salmon fillets with the vegetable oil and season with salt and pepper. Heat a large nonstick ovenproof skillet. Add the salmon and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets and brush with some of the ancho-honey glaze. Transfer the skillet to the oven and bake the salmon until just cooked through, about 3 minutes.
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