Donna Walsifer
something savory
If you’ve ever been to the Jersey Shore, make sure try Hoagitos located in the Belmar Shopping Plaza or Towne Center Plaza in Oakhurst. My favorite sandwich is the Forbidden Chicken made with crispy thigh meat that’s double fried, topped with a sweet and spicy glaze, carrot-daikon slaw and roasted garlic mayo. My husband has tried their turkey sandwich made with house roasted turkey, pepperjack cheese, tomato, arugula, onion and cilantro lime mayo. We’ve also had their risotto balls, tomato basil salad and smash burger to name a few. All of their food is delicious, prepared to order and made on site.
While babysitting a few months ago, I was channel surfing and I happened to catch an episode of the Travel Channel’s show “Food Paradise” featuring a segment on Hoagitos. One of the owners, Terence, was demonstrating how to prepare their famous Forbidden Chicken Sandwich. Despite not giving measurements, I was inspired to do own my version at home. Instead of boneless, skinless chicken thighs, I opted for boneless, skinless breasts. I did an internet search and found a recipe for honey sriracha sauce and carrot daikon slaw.
While babysitting a few months ago, I was channel surfing and I happened to catch an episode of the Travel Channel’s show “Food Paradise” featuring a segment on Hoagitos. One of the owners, Terence, was demonstrating how to prepare their famous Forbidden Chicken Sandwich. Despite not giving measurements, I was inspired to do own my version at home. Instead of boneless, skinless chicken thighs, I opted for boneless, skinless breasts. I did an internet search and found a recipe for honey sriracha sauce and carrot daikon slaw.
I was so into trying this that I even used my stove top deep fryer with peanut oil. I did the two frying steps as described by Terence, once at around 200° and the other closer to 300°. As I was working earlier in the day, I pre-coated my chicken. I thought the chicken would benefit from drying out before frying, however, my chicken didn’t crisp up the way I thought it would.
For the carrot-daikon radish slaw, I followed a recipe by David Tanis of The New York Times for Pickled Vegetables. For his recipe I needed one cup each of julienned carrots and daikon, granulated sugar, salt and rice vinegar. For the honey sriracha sauce, a recipe from the website “A Food Lover’s Kitchen” seemed to match well with Hoagitos ingredients. This recipe called for sriracha, honey, salted butter, low sodium soy sauce and lemon juice. Remembering what Terence said in the video, I swapped the lemon juice for lime. To serve, I placed the fried chicken on a brioche roll, topped with the honey sriracha sauce and the slaw.
Although not as crunchy as the original, my version was very good. The sauce had a nice heat to it and the chicken was succulent and tender. The garlic mayonnaise, which I forgot to make, would have added another layer of flavor to the sandwich. All things to keep in mind when making again.
Another savory dish that I whipped up this week was Lemon Pepper Pilaf from “Gourmet Magazine,” October 1987. I needed a side dish the other evening and thought of this recipe. As I read my handwritten recipe card, it sounded dated. Instead of lemon zest, the recipe called for peeling the lemon rind and mincing. The recipe also called for converted rice. However, the recipe is as delicious as ever and makes for a zesty side dish.
For the recipe you’ll need shallots, fresh garlic, olive oil, white rice, lemon zest, chicken stock or broth, freshly ground black pepper and kosher salt. The recipe begins by sautéing the aromatics, shallot and garlic, in olive oil until softened. The rice and lemon zest are added and cooked for a minute. A combination of stock or broth and water is added to the pot along with freshly ground pepper and salt. The rice is cooked over low heat for 18-20 minutes or until the liquid is absorbed. Off heat, a fork is used to gently fluff the rice; let it sit for five minutes. Before serving adjust the seasonings of salt and pepper.
I had forgotten how tasty Lemon Pilaf rice was. It was a nice accompaniment to Grilled Chicken Dijonnaise and with little effort, something different.
For the carrot-daikon radish slaw, I followed a recipe by David Tanis of The New York Times for Pickled Vegetables. For his recipe I needed one cup each of julienned carrots and daikon, granulated sugar, salt and rice vinegar. For the honey sriracha sauce, a recipe from the website “A Food Lover’s Kitchen” seemed to match well with Hoagitos ingredients. This recipe called for sriracha, honey, salted butter, low sodium soy sauce and lemon juice. Remembering what Terence said in the video, I swapped the lemon juice for lime. To serve, I placed the fried chicken on a brioche roll, topped with the honey sriracha sauce and the slaw.
Although not as crunchy as the original, my version was very good. The sauce had a nice heat to it and the chicken was succulent and tender. The garlic mayonnaise, which I forgot to make, would have added another layer of flavor to the sandwich. All things to keep in mind when making again.
Another savory dish that I whipped up this week was Lemon Pepper Pilaf from “Gourmet Magazine,” October 1987. I needed a side dish the other evening and thought of this recipe. As I read my handwritten recipe card, it sounded dated. Instead of lemon zest, the recipe called for peeling the lemon rind and mincing. The recipe also called for converted rice. However, the recipe is as delicious as ever and makes for a zesty side dish.
For the recipe you’ll need shallots, fresh garlic, olive oil, white rice, lemon zest, chicken stock or broth, freshly ground black pepper and kosher salt. The recipe begins by sautéing the aromatics, shallot and garlic, in olive oil until softened. The rice and lemon zest are added and cooked for a minute. A combination of stock or broth and water is added to the pot along with freshly ground pepper and salt. The rice is cooked over low heat for 18-20 minutes or until the liquid is absorbed. Off heat, a fork is used to gently fluff the rice; let it sit for five minutes. Before serving adjust the seasonings of salt and pepper.
I had forgotten how tasty Lemon Pilaf rice was. It was a nice accompaniment to Grilled Chicken Dijonnaise and with little effort, something different.
Forbidden Chicken Sandwich Riff
Based on Hoagito’s of Belmar & Oakhurst NJ
Adapted by Donna Walsifer
Disclaimer:
This recipe was based on watching a YouTube video from The Travel Channel’s show “Food Paradise.” No specific measurements were given in the video and based on my years cooking, I estimated the dredge ingredient quantities and oil cooking temperature.
You can increase quantities based on how many chicken pieces you’re preparing; I made two boneless, skinless breasts
Boneless, skinless chicken thighs or boneless, skinless chicken breasts
½ cup All-purpose flour
¼ teaspoon Kosher salt – ¼ teaspoon
¼ to ½ teaspoon Freshly ground black pepper
½ cup Buttermilk
Brioche sandwich rolls
On a sheet of waxed paper, or a glass dish, add flour and season with freshly ground black pepper and kosher salt.
In low sided dish or pan, add buttermilk.
Take your boneless chicken pieces and dredge in flour, buttermilk and then flour again.
Preparation:
I preheated my oil to approximately 250-300° for my low temperature frying. Once the cutlets were lightly golden, I removed them and increased the flame to medium-high to high. I was looking for a temperature of 350-375°. I placed the cutlets in the fryer for a second time to finish cooking. In between frying you may want to keep the chicken warm in an oven set to 250°. DO NOT WALK AWAY FROM THE STOVE as you need to closely monitor the oil as it boils.
To assemble, place chicken on roll. Drizzle with honey sriracha sauce, carrot and daikon slaw and top with creamy garlic mayo.
Based on Hoagito’s of Belmar & Oakhurst NJ
Adapted by Donna Walsifer
Disclaimer:
This recipe was based on watching a YouTube video from The Travel Channel’s show “Food Paradise.” No specific measurements were given in the video and based on my years cooking, I estimated the dredge ingredient quantities and oil cooking temperature.
You can increase quantities based on how many chicken pieces you’re preparing; I made two boneless, skinless breasts
Boneless, skinless chicken thighs or boneless, skinless chicken breasts
½ cup All-purpose flour
¼ teaspoon Kosher salt – ¼ teaspoon
¼ to ½ teaspoon Freshly ground black pepper
½ cup Buttermilk
Brioche sandwich rolls
On a sheet of waxed paper, or a glass dish, add flour and season with freshly ground black pepper and kosher salt.
In low sided dish or pan, add buttermilk.
Take your boneless chicken pieces and dredge in flour, buttermilk and then flour again.
Preparation:
- Canola, peanut oil, sunflower and safflower oil have high smoke points, a range of 450°-500° F. I used peanut oil as that is what I had on hand.
- For the crispiest fried chicken, deep frying is the way to go. I used a stovetop deep fryer and an instant read thermometer to monitor oil temperature.
I preheated my oil to approximately 250-300° for my low temperature frying. Once the cutlets were lightly golden, I removed them and increased the flame to medium-high to high. I was looking for a temperature of 350-375°. I placed the cutlets in the fryer for a second time to finish cooking. In between frying you may want to keep the chicken warm in an oven set to 250°. DO NOT WALK AWAY FROM THE STOVE as you need to closely monitor the oil as it boils.
To assemble, place chicken on roll. Drizzle with honey sriracha sauce, carrot and daikon slaw and top with creamy garlic mayo.
“Light Noodles, Deep Flavor”
The New York Times, "City Kitchen" column
April 28, 2017
For the Pickled Vegetables
1 cup finely julienned carrot
1cup finely julienned daikon
2 teaspoons granulated sugar
½ teaspoon salt
1tablespoon rice vinegar
Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
The New York Times, "City Kitchen" column
April 28, 2017
For the Pickled Vegetables
1 cup finely julienned carrot
1cup finely julienned daikon
2 teaspoons granulated sugar
½ teaspoon salt
1tablespoon rice vinegar
Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
Honey Sriracha Sauce
adapted by Donna Walsifer
from the website "A Food Lover's Kitchen"
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients1/8 cup sriracha
1-1/2 tablespoons honey
1/2 tablespoon salted butter
1 teaspoons low-sodium soy sauce
1 teaspoon lime juiceInstructions
adapted by Donna Walsifer
from the website "A Food Lover's Kitchen"
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients1/8 cup sriracha
1-1/2 tablespoons honey
1/2 tablespoon salted butter
1 teaspoons low-sodium soy sauce
1 teaspoon lime juiceInstructions
- Mix together all ingredients in a small saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
- Use as a glaze or dipping sauce.
Garlic Mayo
(Aioli)
By John Mitzewich
www.thespruceeats.com
Prep 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 8
Ingredients
3 cloves garlic
Kosher salt, as needed
2-1/2 teaspoons fresh lemon juice
Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
(Aioli)
By John Mitzewich
www.thespruceeats.com
Prep 15 minutes
Cook: 0 minutes
Total: 15 minutes
Servings: 8
Ingredients
3 cloves garlic
Kosher salt, as needed
2-1/2 teaspoons fresh lemon juice
- Gather the ingredients.
- Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very finely.
- Add a pinch of salt, and using the flat of the knife again, scrape and press the garlic against the cutting surface to make a paste that is as smooth as possible. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.
Note that making a smooth paste is key to the success of this sauce. If you don't spend a few minutes on this step, you will be left with small bits of raw and harsh-tasting garlic, which will not do justice to the magic of aioli.
- Add the garlic to a small bowl, and whisk together with mayonnaise, lemon juice, and 1/4 teaspoon salt. Wrap and refrigerate for 30 minutes to allow the flavors to develop.
Lemon Pepper Pilaf
“Gourmet Magazine” October 1987
Serves: 4
Time: approximately 30 minutes
1/3 cup minced shallot
1 large clove garlic, or to taste, minced
2 tablespoons olive oil
1 cup rice
1-1/2 teaspoons lemon zest
1 cup chicken stock or broth
¾ teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
In a heavy saucepan, cook the shallot and garlic in the oil over moderately low heat stirring until the shallot is softened, add rice and the zest and cook the mixture stirring for 1 minute. Stir in the stock/broth, 1 cup of water, ground pepper and salt. Bring the liquid to a boil and cook the mixture, covered over low heat, for 18-20 minutes or until the liquid is absorbed. Fluff the rice with a fork, let the pilaf stand, covered off the heat for 5 minutes, season with salt and pepper.
“Gourmet Magazine” October 1987
Serves: 4
Time: approximately 30 minutes
1/3 cup minced shallot
1 large clove garlic, or to taste, minced
2 tablespoons olive oil
1 cup rice
1-1/2 teaspoons lemon zest
1 cup chicken stock or broth
¾ teaspoon freshly ground black pepper
1 teaspoon kosher salt (Diamond Crystal)
In a heavy saucepan, cook the shallot and garlic in the oil over moderately low heat stirring until the shallot is softened, add rice and the zest and cook the mixture stirring for 1 minute. Stir in the stock/broth, 1 cup of water, ground pepper and salt. Bring the liquid to a boil and cook the mixture, covered over low heat, for 18-20 minutes or until the liquid is absorbed. Fluff the rice with a fork, let the pilaf stand, covered off the heat for 5 minutes, season with salt and pepper.