Eric Greenspan Food

NASHVILLE HOT CHICKEN

Steps:

• For the chicken: Pour the buttermilk and hot sauce over the chicken in a shallow dish. Let sit for 15 minutes.
• Preheat a deep-fryer or a large Dutch oven filled with 3 inches oil to 325 degrees F. Line a sheet tray with a wire rack.
• For the chile oil: Add the oil, chiles, chili powder, smoked paprika, cayenne and crushed red pepper to a medium saucepan and place over medium heat. Allow the oil to come to a simmer, then turn off the heat and let the chiles steep in the oil for 5 minutes. Strain and let cool.
• For the shake: Add the brown sugar, cayenne pepper, cinnamon, chili powder, smoked paprika, white pepper and salt to a bowl. Stir to combine and set aside until later.
• For the dredge: Add the flour, pepper, smoked paprika, celery salt, kosher salt, garlic powder, onion powder and thyme to a very large bowl or shallow dish. Add the marinated chicken pieces, one by one, and pat the dredge onto the chicken, creating little crackles in the chicken piece.
• Shake off any excess dredge and add the chicken to the fryer. Fry in batches, turning occasionally, until just slightly golden and it has an internal temperature of 165 degrees F, 3 to 5 minutes. Remove from the oil and let rest on the wire rack until just cool to touch. Add back to the fryer and double-fry until super golden brown, about 3 minutes. Drain again on the wire rack.
• Dip the fried chicken in the chile oil and add to a shallow dish. Dust each piece with the shake thoroughly until no oil is apparent on both sides.
• To serve: Split the Hawaiian rolls in half. Put a tender between each roll, then top with the sliced onion and a pickle chip or two.

PANCAKE LASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl. In a separate bowl, mix the flour, white sugar, baking powder and baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated.
• In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside.
• For the bacon and sausage: Place a grill rack over a baking tray. Line the rack with the bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large saucepot.
• Line a baking tray with the sausage links and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.
• For the eggs: Whisk the eggs until smooth. Cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream until blended smoothly. Remove and let cool.
• For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes. The sauce should have the consistency of gravy.
• To assemble: Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the bechamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon half the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the bechamel, and then add a layer of shredded cheese. Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.
• Place a portion of lasagna on the plate and spoon the syrup over the top to taste.

MINI CUBAN REUBENS WITH PULLED PORK AND ORANGE MAYO

Steps:

• For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes.
• When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate.
• Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo.
• When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat.
• For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed.
• For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed.
• Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices.
• Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in quarters, plate, and serve.

GREEN CHILE CORNBREAD SKILLET WITH CRISPY PORK AND SPICY HONEY BUTTER

Steps:

• For the cornbread: Preheat the oven to 400 degrees F. Preheat a deep-fryer to 350 degrees F.
• Coat a 9-inch cast-iron skillet with oil.
• Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the buttermilk, Greek yogurt, honey, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the green chiles and 3/4 cup Cheddar.
• Pour the batter into the prepared skillet and bake for 25 minutes. Use a toothpick to test if the inside is wet. If so, return to the oven and bake until just dry, another 5 minutes. Top with the remaining 1/2 cup Cheddar and let cool for 10 minutes.
• For the pork: Sprinkle the pork pieces with salt and place in a stovetop pressure cooker. Add the garlic, orange juice and orange peels. Close the lid and bring to pressure over high heat. Cook on high for 45 minutes.
• Cool and release the pressure according to the manufacturer's directions. Very carefully open the lid and transfer the pork to a plate using a slotted spoon. Let cool until cool enough to handle. Cut the pork into large chunks, then deep-fry, in batches, until crispy, about 5 minutes. Reserve in a bowl or baking dish until all are fried.
• For the spicy butter: Whisk the butter, honey, cayenne, chili powder and salt in a medium bowl until fully incorporated.
• Top the cornbread skillet with more roasted Hatch green chile. Break up the fried pork pieces with forks or a knife. Top the cornbread with the pork and large dollops of the spicy honey butter. Cut into large wedges and serve.