For the Brine: One 3 1/2 to 4 pound whole chicken 1/4 cup kosher salt 2 tablespoons honey 1 tablespoon brown sugar 1 cinnamon stick
2 bay leaves 2 cups steaming hot water 2 cups ice water 2/3 cup bourbon
For Frying: 1 1/2 cups all-purpose flour 1 cup rice flour 2 tablespoons cornstarch 1 tablespoon kosher salt 1/2 tablespoon paprika 2 teaspoons black pepper 1 teaspoon onion powder 1 teaspoon onion salt 1 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoons cayenne, or to taste 1/2 teaspoon celery salt 1/2 teaspoon dried sage 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon dried marjoram 1/2 teaspoon dried thyme 2 1/2 cups buttermilk Dash of hot sauce 9 cups peanut oil, for frying
6 1/2- quart Round Deep Dutch Oven
Break chicken down into 10 pieces by removing thighs, drumsticks, whole wings, and bone-in breasts; cut each of the two breasts in half
To a large saucepan, add water, salt, honey, brown sugar ,cinnamon stick and bay leaves and stir until the salt dissolves. Bring to a boil for about 5 minutes. Remove from the heat and add the ice water and bourbon and allow to cool completely. Put chicken pieces into a resealable gallon freezer bag and pour the brine over the chicken. Seal the bag, set in a large bowl, and chill at least 4 hours, but preferably overnigh, for best results.
In a large bowl, whisk together flours, cornstarch, salt and spices. Set aside. In a second bowl, whisk together buttermilk and hot sauce, then set aside. Remove chicken pieces from the brine and pat dry. Dredge each piece of chicken in the flour mixture, shaking off any excess. Dip in buttermilk mixture and allow excess to drip off. Finally, dredge completely in the flour again, and set on a rack over a sheet pan. Repeat with remaining pieces and let stand to allow a crust to form over the chicken while the oil heats.
Preheat oven to 250º F.
Add oil to a 6 1/2-quart deep Dutch oven and heat to a temperature of 350º F.
Carefully add 5 pieces of chicken to the oil and hold temperature around 320 ºF while frying, gently turning chicken once. Fry for 12 minutes or until a thermometer reads 165 º F in the thickest piece. Remove chicken to a rack set over a sheet tray, and hold in the oven while the next batch cooks. To prevent the chicken from buring on the outside before it cooks through, remove it from the oil and place it on a baking sheet and place it in the oven where it can finish cooking; check temperature before serving. Repeat frying process with remaining pieces, and keep warm in the oven until ready to serve.
Meat is precious and Buddhist traditions are strong in Vietnam, which is why dishes of beef are considered a luxury. Clever cooks cut tender, marbled cuts into small pieces so they soak up flavor, then cook them quickly and serve them hot with aromatic herbs. Here, the peppery, salty-sweet, juicy beef mingles with the light salad dressing to create a great sauce that pools on the platter, perfect for drizzling over rice. Watercress leaves warm and wilt under the Shaking Beef (so named for the back-and-forth shaking of the pan), while their stems remain crunchy.
Food & Wine Magazine
Ingredients For the Beer:
1 1/2 tablespoons oyster sauce, plus more to taste
1 tablespoon soy sauce
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornstarch
1 teaspoon fish sauce
1/2 teaspoon freshly ground black pepper
2 garlic cloves, smashed
1 1/2 pounds boneless rib eye steak, trimmed and cut into 3/4- to 1-inch pieces
For the Salad:
1/4 cup thinly sliced red onion
2 tablespoons water
1 1/2 tablespoons red wine vinegar
1 tablespoon medium-dry sherry
1 1/2 teaspoons granulated sugar or honey
1/8 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
4 cups lightly packed watercress, baby arugula, or other salad greens
1 cup torn radicchio or 8 halved cherry tomatoes
1/4 cup fresh mint, Thai basil, or other herb leaves, torn
2 tablespoons canola oil
Directions: To Make the beef:Stir together oyster sauce, soy sauce, sugar, cornstarch, fish sauce, pepper, and garlic in a medium bowl. If a saltier finish is desired, add up to 1 1/2 teaspoons more oyster sauce. Add beef, toss well to coat, and let marinate 20 minutes at room temperature.
To Make the salad: Rinse onions in a strainer under cold running water for about 10 seconds; set aside. Whisk together 2 tablespoons water, vinegar, sherry, sugar, salt, and pepper in a large bowl until sugar is dissolved. Add onion; top with watercress, radicchio, and herbs. Do not toss.
Heat a large, cast iron skillet over high, and add oil. When oil is shimmering, carefully add beef in a single layer. Cook, shaking pan every 30 to 60 seconds, until seared on all sides and meat reaches desired degree of doneness, 3 to 4 minutes for medium-rare. Remove from heat. Quickly toss salad, and transfer to a platter or serving dish. Pile cooked beef and juices on salad, and serve immediately.
I recently traveled to Atlanta, Georgia for a conference recently. Although I pass through Hartsfield-Jackson Atlanta International Airport quiet frequently, I rarely have time to leisurely grab anything to eat while trying to get from one terminal to another to catch a connecting flight.
However, this time I had an extended layover and being that it was lunch time, I decided to take full advantage of what the restaurant scene in the airport had to offer, and in checking the menu outside the establishment it appeared that One Flew South would fit the bill.
Located in Concourse E, One Flew South is the first upscale dining experience in Hartsfield-Jackson Atlanta International Airport.
Photo Credit: One Flew South, 2017
The cuisine at One Flew South can be described a spirited global fare featuring a ‘Southernational’- Cuisine inspired by world travels specializing in Deep Southern and Asian flavors that cannot be denied with dished prepared largely with high quality, fresh, local ingredients from regional farmers and purveyors. An added bonus is that frequent fliers’ know that this Southern/Eclectic spot offers an exceptional prepared to-go selection for travelers as well.
Photo Credit: TripAdvisor 2018.
The food menus has offering covering soups and appetizers, salads, sandwiches and full entrees. The is a dessert menu for those that may have a sweet tooth, so be sure to ask your server to share it with you.
One Flew South has a top shelf bar that serves proper cocktails and features an exceptional sushi menu and take-away items. The restaurant presents an enticing culinary destination for travelers braving the world’s busiest airport.
Photo Credit: One Flew South, 2018
With that being said, I ordered the French Southern inspired duck confit croquettes and the thyme braised pork belly. The croquettes were made with duck, English Peas and Carolina grits and served with fennel slaw, candied citrus, Yuzu vinaigrette and topped with micro greens of cilantro and parsley.
As for the entree,the thyme roasted pork belly was cooked to perfection and served over a bed of parsnip puree and a black-eyed pea and arugula salad. This dish is normally served with a blackberry-onion marmalade, but because the blackberries were not in season yet, the chef made do with a balsamic vinegar reduction. I am working on replicating this recipe and hope to post it at a later date. Stay tuned!
The service was great and I truly enjoyed my meal and I could not wait to get back home to my kitchen to see if I could create such and interesting appetizer tailored to my taste. You see, cooking is pure happiness for me and I was truly inspired my first dining experience at One Flew South I start with this French inspired crispy Duck Croquettes recipe that is absolutely amazing. This process is a bit time consuming in terms of preparation, as they are a bit tricky to make, but they are so totally worth it. Make a few extra while you’re at it. You can keep them in the freezer, just ready to deep fry when you want to.
Serves 4 to 6
Ingredients: For the Croquettes:
3 Duck Legs about
1 shallot, diced
2 cloves garlic
4 tablespoons olive oil
1 cup dry white wine
Kosher Salt, to taste
Freshly ground black pepper, to taste
For the Béchamel:*
2 tablespoons all purpose flour*
1 oz unsalted butter
1 cup Whole Milk
Kosher Salt, to taste
Freshly ground black pepper, to taste
For the Breading*
Finely ground Japanese Panko bread crumbs*
1 cup rice flour
Kosher Salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Gruyere cheese
For the Candied Citrus Peel:**
2 Navel oranges
2 1/2 cups sugar
Yuzu Vinaigrette:*** Yields Approximately 1 1/2 cups
1/2 cup Yuzu Juice, Yuzu marmalade orMonin Yuzu Fruit Purée
1/4 cup rice wine vinegar
1/2 teaspoon garlic, minced
1 tablespoon freshly squeezed lemon juice or orange juice
1 1/2 teaspoons sugar
1 teaspoon tomato paste
3/4 cup vegetable or canola oilSalt and pepper, to taste
For the Fennel Slaw:
2 tablespoons cider vinegar, or to taste
1/3 cup mayonnaise
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons sugar
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon finely grated fresh lemon zest
1/8 teaspoon salt
1 1/2 lb fennel (sometimes called anise; about 1 1/2 large bulbs)
For the Garnish:
Mixed Micro greens
Directions: To make the confit: Lightly sprinkle salt and pepper the duck thighs and fry in a little olive oil. Once it got nice color put it in a large casserole.
Saute the shallots and add to the casserole with and garlic. Add wine and some olive oil.
Place the casserole in the oven at 350°F for about 1 ½ hours, until the meat is soft and falling off the bone. Let it cool down to manageable temperature and pick the meat from the bone.
Chop the meat finely and add to a bowl. Also, add the shallots from the casserole and add to the bowl.
For the Béchamel: Add the onion and the butter to a medium saucepan and cook on low heat, until the onions are translucent. Whisk in the flour with a little of the milk to the saucepan. Stir and slowly add the remaining milk until a thick paste is formed. Bring to a boil, constantly stirring. Reduce the heat and cook over low heat for a short while, as the consistency should thicken. Taste and season with salt and pepper, as needed. Remove from the heat and set aside, allowing the béchamel to cool slightly.
To a large plastic or stainless steel bowl, add about 1 cup of the béchamel, the chopped duck and the grated cheese. Season with salt and pepper, if needed. Place the bowl in the freezer to solidify the mixture, for at least 1 hour. This step makes it easier to manage the meat mixture.
Spray your hands with a light coating of vegetable spray. Using a small ice cream scoop, fashion the croquettes, by rolling the meat mixture in balls, about 3 ounces each, and set on a plate. Place the croquettes in refrigerator for a least 4 hours.
To make the candied citrus peel: Score grapefruit, oranges, and lemons through peel from top to bottom in 6 sections for grapefruit and 4 for oranges and lemons (don’t cut into fruit). Pull off strips of peel with your fingers. Slide a small, sharp knife along inside of peels to remove excess membrane so peels are about 1/4 inches thick. Cut peels lengthwise into strips about 1/2 in. wide in center and tapered on ends.
Put peels in a 3- to 4-quart saucepan and add cold water to cover. Bring to a boil, then drain. Repeat twice more.
Refill pan with 2 1/2 cups water and 2 1/2 cups sugar; bring to a boil, making sure that sugar dissolves. Add peels and bring to a boil, then reduce heat and simmer gently, stirring occasionally, until peels turn translucent and syrup begins to form bigger bubbles, about 1 1/2 hours.
Drain peels, saving syrup for other uses (such as topping pancakes) if you like. Spread peels on a nonreactive cooling rack set on a parchment-lined baking sheet. Allow peels to dry completely, about 2-3 hours.(Store the candied peels in an airtight at room temperature for future use.)
Meanwhile, make the yuzu vinegrette. In a blender or food processor, puree all ingredients except oil until combined. Slowly add oil with blender running until all of the oil has been added.If you do not have a blender or food processor, then add all the ingredients to a bowl and whisk until well blended. Decant to a glass mason jar or cuvette and set aside.
To make the fennel slaw: Whisk together all ingredients except fennel. Trim fennel stalks flush with bulb, discarding stalks, and remove any discolored outer layers. Halve fennel through root end and discard core. Thinly slice fennel with a mandoline or other manual slicer.Place the fennel in a large bowl and toss the fennel with enough dressing to coat, then season with salt and pepper. Cover with plastic wrap and place in the refrigerator until ready to serve.
When you are ready to fry the croquettes, set up the breading station. In the first shallow dish add the flour. Whisk the eggs and add them to a shallow bowl. Add the breadcrumbs to a third shallow dish. Dip a duck conift ball, first in flour, then beaten eggs and finally in breadcrumbs. Set aside. Repeat until all the balls have been coated.
Add several inches of vegetable oil to a deep fryer or a large pot. Heat the oil to 360°F. Deep-fry the croquettes in batches, if necessary until they are a nice golden brown in color. Remove from the oil and allow to drain on a paper towel lined plate.
To serve as an appetizer, with the fennel slaw,followed by the croquettes, topped with the candied citrus, micro herbs and the yuzu vinaigrette.
Cook’s Notes: * You can substitute cornstarch for the flour for a gluten free option. Also use gluten-free breadcrumbs as an alternative to the the Panko.
**To save time, make the Citrus Candied Peel several days ahead and store at room temperature in an airtight container.
***This simple yuzu-soy vinaigrette goes well with many dishes, as a dressing for salads, cooked veggies, as a sauce for raw fish dishes such as tuna tartare or sashimi, or as a dip for homemade tempura. Yuzu marmalade (Yujacheong, 유자청), can be purchased from a local Asian Markets. If you cannot find Yuzu juice at your local supermarkets, you can use lemon juice as a substitute.
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