Blue Corn Fried Chicken With Malt Vinegar Aioli Food

GRILLED STEAK FRIES WITH MALT VINEGAR AIOLI

Steps:

• Whisk together the mayonnaise, vinegar, garlic, mustard, and tarragon and salt and pepper, to taste, in a bowl. Cover and refrigerate for at least 30 minutes before serving.
• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook the over medium heat until tender, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat a grill to high. Brush the potatoes with the oil and season with salt and pepper, to taste, and grill until golden brown and cooked through, about 2 to 3 minutes per side.
• Transfer to a serving dish and serve with the aioli alongside.

COD GOUJONETTES WITH SALT AND MALT VINEGAR AIOLI

Steps:

• Fill the fryer with oil and heat to 375 degrees F. Preheat the oven to 200 degrees F.
• Cut the cod into 1-by-3-inch strips, using a sharp knife.
• Combine the flour, seafood seasoning, baking soda and a pinch salt in a medium bowl. Make a well in the center and gently pour in the beer. Mix until just combined. Working in batches, coat the fish generously in the batter.
• Fry the fish in batches until golden brown and crispy, turning the fish over to make sure they fry evenly, about 5 minutes. Transfer immediately to paper towels to blot the excess oil. Season with salt while the fish are still very hot.
• Arrange the fish on a baking sheet lined with a cooling rack, and insert a cocktail toothpicks into each piece. Hold in the oven until ready to serve.
• Serve with a small dollop of the Salt and Malt Vinegar Aioli on top of the fried cod.
• Whisk together the mayonnaise, vinegar, parsley and garlic in a medium bowl until combined. Stir in the salt, adding more to taste, if needed. Reserve until ready to use.

RANCH RISOTTO

Steps:

• In a large, wide-mouthed pot over medium heat, add the bacon right away and cook evenly, stirring often, until it just begins to crisp. Add the onions and the garlic. Cook this until it becomes aromatic and softens up a bit. Add the rice and stir to coat the rice in rendered bacon fat and cook for about 1 minute, continually stirring. Pour in the wine and stir until its absorbed by the rice. Using a large ladle, add the hot stock in a ladleful at a time, just covering the rice and stirring until the stock gets absorbed by the rice. When rice absorbs the stock, add another ladleful. Continue until the rice starts to look creamy as the liquid is reducing down, about 18 to 20 minutes total. Taste the rice. The grains should be cooked through with some bite left. Add in the ranch dressing, cream, herbs, and blue cheese. Stirring a lot over medium heat, allow all the ingredients to meld together and then pull into a thicker texture. The more you stir the better the results. After the rice becomes a creamy mixture, taste, and season with salt, and pepper, if needed. Transfer the risotto to a large shallow bowl, top with a sprinkling of chopped tomato, and serve hot.

SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI

Steps:

• Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
• Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
• Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
• Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
• Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli.
• Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart.