FRIED CHICKEN AND MASHED POTATOES
Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.
Provided by Jonathan Waxman
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
- Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
- For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
- Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
- Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
- Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
- Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
- Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.
JONATHAN WAXMAN'S ROAST CHICKEN
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite. (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.
Provided by Glenn Collins
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
- Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.
JONATHAN WAXMAN'S MASHED POTATOES
This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Place potatoes in a large saucepan with enough cold water to cover. Add garlic and season with salt. Bring to a boil over high heat; immediately reduce heat to a simmer. Cook, until potatoes are tender, about 25 minutes.
- Drain potatoes, reserving 1/2 cup of the cooking liquid. Return potatoes and garlic to saucepan, along with butter, olive oil, and cooking liquid. Mash, using a potato masher, and season with salt and pepper; keep warm until serving.
GRATIN OF CELERY ROOT AND POTATO
Steps:
- Preheat the oven to 375 degrees F.
- Slice the potatoes into 1/4-inch-thick rounds. Peel the celery root and cut into 1/4-inch-thick slices to resemble the potatoes.
- Butter a heavy oval casserole dish. Layer the potatoes in the bottom of the dish, followed by the butter and then a layer of celery root. Sprinkle with sea salt. Top with a layer of half of the cheese. Repeat with the remaining potato and celery root. Top with the cream and then the remaining cheese.
- Bake until deep golden brown, about 1 hour.
TARTIFLETTE
This decadent dish was invented years ago as a way to use up excess Reblochon, a creamy Alpine cheese. Ultimately, it's just a simple dish of bacon, onions, potatoes, cream and the cheese, but the result is indulgent and out of this world.
Provided by Jonathan Waxman
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F and set a pot of salted water to boil. Melt 1 tablespoon of butter in a saucepan on medium heat. Add the onion slices and bacon to the pan and sweat until the onions are translucent and the bacon is cooked. Do not brown. Season with pepper. Meanwhile, cook the potatoes in the simmering water for twenty minutes, or until cooked but still slightly firm. Drain and let cool. Peel then cut the potatoes into rounds.
- Butter the casserole dish. Layer the dish with half of the cooked potatoes; lightly season with salt and pepper. Make a layer with half of the onion and bacon mixture. Repeat the layering process with the rest of the potatoes and onion/bacon mixture. Cut cheese into long strips (including the rind) and layer it over the casserole, covering fully. Pour the cream over the casserole. Bake until cheese is melted and golden, about 25-30 minutes.
- Remove casserole from oven, spoon onto plates, and serve.
PIEROGIES STUFFED WITH GRUYERE AND HAM
Provided by Food Network
Categories main-dish
Time 2h35m
Yield 18 to 20 pierogies
Number Of Ingredients 15
Steps:
- For the mashed potatoes: In a Dutch oven or heavy-bottomed pot, add the potatoes, garlic, sea salt and 1 quart cold water. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Discard all but 1/2 cup water. Transfer the potatoes and garlic to a bowl. Add the cream and butter and use an immersion blender to create a mash; don't overblend. Season with kosher salt and pepper.
- For the pierogies: Mix 1 cup of the prepared mashed potatoes with the ham, Gruyere, 2 tablespoons butter and the chives. (Reserve any remaining mashed potatoes for another use.)
- Add the flour, egg, 1 tablespoon butter, sour cream, kosher salt and 1 cup cold water to a food processor. Mix the dough gently until it turns into a ball and let rest 1 hour or up to overnight in the refrigerator.
- Remove the dough from the refrigerator and roll out the dough to 1/8-inch thick. Cut out 3-inch rounds. Brush the dough with a bit of water, then add 2 teaspoons potato-ham mixture. Fold the dough in half and seal the edges with a fork. Repeat with the remaining dough and filling.
- Fill a high-sided saute pan with salted water and bring to a simmer. Add the pierogies and gently simmer the pierogies for 2 minutes, drain and dry. Add the remaining 2 tablespoons butter plus the olive oil to a large cast-iron skillet and heat over medium-high heat. Once the butter has melted, add the pierogies and cook until golden on both sides, about 5 minutes total. Remove and drain on a paper towel-lined plate. Serve with sour cream on the side.
JW POTATOES, MABEL'S STYLE
"These potatoes are modeled after chef Jonathan Waxman's. By a mile, his are the best fried potatoes you'll ever pop in your mouth," says Michael.
Provided by Michael Symon : Food Network
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
- In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
- In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
- In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.
More about "jonathan waxmans mashed potatoes food"
CRISPY CHICKEN CROQUETTES RECIPE - JONATHAN WAXMAN | …
From foodandwine.com
Servings 2-3Total Time 3 hrs 30 mins
- In a large bowl, combine the mashed potatoes with the chicken, shallots, egg, chives, salt, pepper and the 2 tablespoons of bread crumbs; mix well. Cover and refrigerate for 2 hours.
- Line a baking sheet with wax paper. Form the chicken mixture into six 1/2-inch-thick patties. Dredge the patties in bread crumbs and transfer them to the baking sheet. Cover and refrigerate until firm, about 1 hour.
- In a large skillet, heat 1/4 inch of oil until shimmering. Fry the croquettes over moderately high heat, turning once, until golden and hot throughout, 4 to 6 minutes total. Transfer to paper towels to drain; serve hot.
CRISPY CRUMBLED POTATOES - SMITTEN KITCHEN
From smittenkitchen.com
Servings 4Total Time 1 hr 30 minsEstimated Reading Time 4 mins
GARLIC SMASHED POTATOES WITH ROSEMARY ... - SUPERMAN COOKS
From supermancooks.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 45 mins
- Place potatoes in stock pot and cover with water and cook over high heat until a knife inserted slips off easily.
- Place potatoes on sheet pan and "smash" using a firm surface such as a meet tenderizer or bottom of drinking glass.
AWARD-WINNING CHEF SHARES 5 TIPS FOR A BUDGET-FRIENDLY ...
From cnbc.com
- Buy seasonally. "One should attempt to buy seasonably always, especially at Thanksgiving," Waxman says. That's because there's a lot of great seasonal options, such as butternut squash, Brussels sprouts, turkey and cranberries, that are both plentiful and much cheaper in the fall.
- Buy in bulk. Thanksgiving meals are generally a family affair, and that can mean feeding a crowd. To keep costs in check, Waxman recommends buying some of the ingredients in bulk, such as potatoes, lettuce and even boxes of citrus.
- Turkey is cost-effective. Turkey can be a cheap option for the main dish, Waxman says. But make sure you do your homework. "Turkey is the one thing that makes sense to study the prices; they do go up and down," Waxman says.
- Make it from scratch. "Raw ingredients shopped at your supermarket will always be cheaper than prepared food," Waxman says. It's true — cooking something from scratch is cheaper than eating out or buying a meal kit or prepared food items.
- Get organized. On Thanksgiving, it helps to be organized and have a game plan going into your holiday cooking, Waxman says. If you're not, you could forget ingredients and end up with a terrible tasting dish, which can be money down the drain if no one eats it.
JONATHAN WAXMAN'S GNOCCHI RECIPE IN NYTIMES DIDN'T WORK ...
From chowhound.com
User Interaction Count 22Estimated Reading Time 1 min
JONATHAN WAXMAN - JW FRIES - RECIPES, PARTY FOOD, COOKING ...
From delish.com
Estimated Reading Time 2 mins
CELEBRITY CHEF JONATHAN WAXMAN'S SECRETS TO CUTTING ...
From ksat.com
Estimated Reading Time 3 mins
JONATHAN WAXMAN'S CRISPY FRIED POTATOES RECIPE | RECIPE ...
From pinterest.com
4.3/5 (12)
THANKSGIVING LEFTOVERS? MAKE THIS SERIOUSLY ... - INSIDEHOOK
From insidehook.com
Estimated Reading Time 4 mins
FRIED CHICKEN MASHED POTATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 6Calories 313 per servingTotal Time 1 hr 5 mins
TOP CHEF MASTERS SEASON 2 - EP #3 PUB FOOD
From jafosnews.blogspot.com
22 RECIPES - JONATHAN WAXMAN IDEAS | RECIPES, JONATHAN ...
From pinterest.com
JONATHAN'S MENU RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GNOCCHI CORN & TOMATO — JONATHAN WAXMAN
From pinterest.com
CHEF JONATHAN WAXMAN ON THE CHEW - YOUTUBE | JONATHAN ...
From pinterest.com
JONATHAN WAXMAN CRISPY CHUNK POTATOES RECIPES
From tfrecipes.com
ROAST CHICKEN WITH POTATOES AND SPINACH, 1 - MARTHA STEWART
From marthastewart.com
CHEF JONATHAN WAXMAN RECIPES
From tfrecipes.com
FRIED CHICKEN AND MASHED POTATOES WITH JONATHAN WAXMAN ...
From pinterest.de
JONATHAN WAXMAN ANSWERS ALL OUR QUESTIONS ABOUT MASTERCHEF ...
From salesjobinfo.com
JONATHAN WAXMAN POTATO RECIPES
From tfrecipes.com
GNOCCHI CORN & TOMATO — JONATHAN WAXMAN | HOW TO …
From pinterest.ca
JONATHAN WAXMANS MASHED POTATOES RECIPES
From tfrecipes.com
JW POTATOES, PECORINO, ROSEMARY - MENU - WAXMAN'S ...
From yelp.com
GNOCCHI CORN & TOMATO — JONATHAN WAXMAN | HOW TO …
From pinterest.com
JONATHAN WAXMAN ON HIS NEW COOKBOOK, ITALIAN, MY WAY ...
From huffpost.com
INSTAGRAM IS SWOONING OVER BOBBY FLAY'S ... - MASHED.COM
From mashed.com
JONATHAN WAXMAN PASTA DOUGH RECIPES
From tfrecipes.com
THANKSGIVING WITH JONATHAN WAXMAN - EYESWOON
From eye-swoon.com
JONATHAN WAXMAN'S DEFINITIVE GUIDE TO ROAST CHICKEN | FOOD ...
From foodandwine.com
VIDEO: SUNDAY DINNER, 2 - MARTHA STEWART
From marthastewart.com
TOP CHEF MASTERS SEASON 2, EPISODE 3: REVENGE OF THE ...
From finecooking.com
12 THINGS YOU CAN AND SHOULD LEARN FROM JONATHAN WAXMAN ...
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love