Momofuku Fried Chicken with Octo Vinaigrette Recipe

Ingredients

4 cups lukewarm water
1/2 cup sugar
1/2 cup kosher salt
One 3- to 3 1/2-pound chicken, cut into 4 pieces - 2 legs, 2 breast halves with wings attached (I used 8 drumsticks)
4 cups grapeseed or other neutral cooking oil
Octo Vinaigrette (Recipe follows)

Method

1. Combine the water, sugar, and salt in a large container with a lid or a large freezer bag, and stir until the sugar and salt dissolve. Add the chicken to the brine, cover or seal, and refrigerate for at least 1 hour and no more than 6.
2. Set up a steamer on the stove. Drain the chicken and discard the brine. Put the chicken in the steamer basket (if you are using a stacking Chinese-style bamboo steamer, put the legs in the bottom level and the breast on the top). Turn the heat to medium and set the lid of the steamer ever so slightly ajar. Steam the chicken for 40 minutes, then remove it from the steamer and put it on a cooling rack to cool. Chill it in the refrigerator, preferably on the rack, for at least 2 hours or overnight.
3. Take the chicken out of the refrigerator at least 30 minutes before you fry it.
4. In a deep skillet, heat enough oil for the chicken to be submerged to 375F. Fry the chicken in batches, turning once, until the skin is deep drown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate to drain.
5. Cut the chicken into a few pieces: cut the wing from the breast, cut the breast in half, cut through the knee to separate the thigh from the drumstick. Put in a large bowl, toss with the vinaigrette, and serve hot.

Octo Vinaigrette Recipe
Ingredients

2 tbsp finely chopped garlic
2 tbsp chopped peeled fresh ginger
1 fresh bird's eye-chile, seeded and chopped
1/4 cup rice wine vinegar
1/4 cup usukuchi (light soy sauce)
2 tbsp grapeseed or other neutral oil
1/4 tsp Asian sesame oil
1 1/2 tbsp sugar
Fresh ground black pepper

Method

1. Combine the garlic, ginger, chile, vinegar, soy, grapeseed oil, sesame oil, sugar, and a few turns of black pepper in a lidded container and shake well to mix. This will keep in the fridge for 4 to 5 days, and is good on everything except ostrich eggs, which is really more the ostrich's fault than the vinaigrette's.

Chocolate Orange Cookies

Ingredients

8 1/2 oz dark chocolate (minimum 55% cocoa but I used 72%), chopped

1 cup plain all-purpose flour

1 1/2 tsp baking soda

1/2 tsp salt

3 1/2 oz unsalted butter

8 3/4 oz soft brown sugar

2 eggs

3 ozdried citrus peel

How to

Preheat the oven to 325F .

Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 minutes, then turn off the heat and stir the chocolate while it slowly melts.

Sift the flour, baking soda and salt into a bowl.

Put the butter and sugar in the bowl of an electric mixer and mix until pale and creamy.
Add the eggs, one at a time, making sure each is incorporated before adding more.

Add the dry ingredients in three batches, mixing well after each addition, then add the melted chocolate and mix until well combined.

Fold through the citrus peel.

The mix can become quite sticky , so you may need to refrigerate it for 15 minutes before shaping the biscuits. Take 1 tablespoons of mixture at a time and roll into even-sized balls using two spoons.

Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until risen.

Skirt Steak with Paprika Butter

Ingredients

1. 6 tablespoons unsalted butter
2. 6 garlic cloves, thinly sliced
3. 1 1/2 teaspoons smoked hot paprika
4. 2 tablespoons fresh lemon juice
5. Salt
6. 5 pounds skirt steaks
7. Vegetable oil, for rubbing
8. Freshly ground pepper

Directions

1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Directions

1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Stir-Fried Red Rice with Sliced Sirloin Steak

Ingredients

1. 1/2 cup red rice (see Note)
2. 1 cup water
3. 3 tablespoons vegetable oil
4. 2 garlic cloves, minced
5. 6 ounces thinly sliced sirloin steak
6. Salt
7. 1 large sweet onion, thinly sliced
8. 1 1/2 tablespoons minced fresh ginger
9. 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces)
10. 1 cup fresh or thawed frozen peas
11. 3 tablespoons soy sauce
12. Freshly ground white pepper
13. 1/4 cup chopped cilantro
14. Lime wedges, for serving

Directions

1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.

Notes

There are many varieties of red rice; we prefer Thai red cargo, which can be found at Whole Foods

Beef Yakitori

Ingredients

1. 3/4 pound lean sirloin, cut into 1-inch pieces
2. 6 ounces cremini mushrooms, halved
3. 6 scallions, cut into 1-inch lengths
4. 1/4 cup canola oil
5. Salt
6. 2 tablespoons light brown sugar
7. 2 tablespoons low-sodium soy sauce
8. 1 tablespoon miso paste
9. 1 teaspoon toasted sesame oil
10. Sesame seeds, for garnish

Directions

1. Light a grill or preheat a grill pan. In a bowl, toss the sirloin, mushrooms and scallions with the canola oil and season with salt. Thread the meat and vegetables onto 8 skewers.
2. In a bowl, combine the brown sugar with the soy sauce, miso paste and sesame oil. Grill the skewers over high heat, turning, until the meat is nearly cooked, about 2 minutes. Brush the skewers with the glaze and grill until they are lightly charred and cooked through, 2 to 3 minutes longer. Transfer the yakitori to plates, sprinkle with the sesame seeds and serve.

Pork Tonkatsu

Ingredients

• 4 slices pork loin or tenderloin, each about 1/2-inch thick and 5 ounces
• salt and freshly ground black pepper
• Flour for dredging
• 2 eggs, lightly beaten
• 2 cups panko
• Veg oil for pan frying
• Shredded Napa cabbage, for serving
• Lemon wedges, for garnish
• Tonkatsu sauce, for dipping

Directions

Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deep fried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.

Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.

Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.

Dirty Potatoes

• ACTIVE: 10 MIN
• TOTAL TIME: 1 HR
• SERVINGS: 6

Ingredients

1. 2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
2. 2 tablespoons extra-virgin olive oil
3. 1/3 cup pitted kalamata olives

Directions

1. Preheat the oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.
2. Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.