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‘On its surface, there’s not much to this dish really. But it’s the small details in the cooking that result in something special,’ says Bloomfield
Broccoli with Bacon
THE NEW YORK CHEF AND AUTHOR OF A GIRL AND HER GREENS GIVES THE CLASSIC VEGETABLE SIDE A FLAVORFUL UPGRADE
1 tbsp. extra-virgin olive oil
¼ lb. thinly sliced bacon, cut into ¾-in. pieces
1 medium head broccoli, cut into florets, stems peeled and cut into 1-in. pieces
1 small Spanish onion, thinly sliced
Pinch red pepper flakes
1 tsp. sea salt
Juice of ½ lemon
1. Heat the oil in a pot over medium-high heat until it shimmers. Add the bacon and cook, stirring and scraping frequently, just until the edges are browned and crispy, 2 to 3 minutes. Use a slotted spoon to transfer the bacon to a bowl, leaving the fat behind.
2. Add the broccoli, stir well, and top with the onions. Cook, without stirring, until the broccoli begins to brown a bit, about 3 minutes; then cook, stirring frequently, until the onions are tender and slightly browned, about 3 minutes more.
3. Reduce heat to medium-low and add the pepper flakes and reserved bacon. Cook, stirring occasionally, for about 5 minutes. Season with salt and cook about 5 minutes more, until the broccoli stems are fully tender and have a slight bite. Transfer to a plate and squeeze lemon juice on top. Serve immediately.
Serves: 4 to 6
Prep time: 10 minutes
Cook time: 20 minutes
Expert Tip ‘Brining is the best way to get that juicy flavor down to the bone – it’s what all of us are looking for in our fried chicken,’ says Seymour
Tea-Brined Fried Chicken
THE OWNERS OF NEW YORK CITY HOT SPOT SWEET CHICK SERVE UP A MEAL THAT’S CRUNCHY, JUICY AND SATISFYING
½ cup sweet tea
1 tbsp. dried oregano
1 tbsp. garlic powder
2 tbsp. dried thyme, divided
7 tbsp. kosher salt, divided
2 tbsp. plus 1½ tsp. ground black pepper, divided
1 whole chicken or 10 separate chicken pieces (thighs, drumsticks, wings and breasts)
2 cups buttermilk
4 cups flour
¼ cup cornstarch
1 tbsp. paprika
4 cups vegetable oil
1. Combine ½ gallon water, sweet tea, oregano, garlic powder, 1 tbsp. thyme, 6 tbsp. salt and 2 tbsp. black pepper in a large pot to create a brine. Add the chicken pieces, cover, and refrigerate for 24 hours.
2. Remove chicken from brine, and pat dry with paper towels.
3. Pour buttermilk in a large bowl. In a second large bowl, combine flour, cornstarch, paprika, 1 tbsp. thyme, 1 tbsp. kosher salt, and 1½ tsp. black pepper.
4. Dredge each piece of chicken in the flour mixture to completely coat, then shake well to remove the excess. Then dip chicken completely in the buttermilk, then dredge again in the flour mixture.
5. Add the vegetable oil to a 12-in. cast-iron or heavy-bottomed skillet and heat to 300°. Carefully place half the chicken pieces into the pan. Cook chicken in oil for 15 to 20 minutes, flipping once, until the chicken is golden-brown and crispy, and the internal temperature reaches 165°. Let the cooked chicken drain on paper towels or a wire rack set over a baking sheet. Return the oil to 300° and repeat with the remaining pieces.
Prep time: 20 minutes, plus brining time
Cook time: 30 to 40 minutes