Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 

• 1 large Organic egg white
• 1/2 cup sugar
• Kosher salt
• 1-1/4 teaspoon Browder's Blend Grill Rub
• 1/2 teaspoon of cayenne
• 3 cups assorted mixed nuts
• 2 dashes Worcestershire sauce

Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Sweet & Spicy Beer Can Chicken

Ingredients:

• 1 whole Browder's chicken
• olive oil
• 1 can of beer
• 2 tablespoons barbecue sauce
• 1 fresh red chili pepper, deseeded
• 1 bunch of spring onions, trimmed
• ½ a bunch of fresh coriander         
  
  For the rub:
• 1 heaped tablespoon smoked paprika
• 1 heaped teaspoon cayenne pepper
• 1 heaped tablespoon fennel seeds
• 1 heaped tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1-2 dried red chillies
• 1 heaped teaspoon sea salt
• 1 heaped tablespoon freshly ground black pepper
• 1 heaped tablespoon soft dark brown sugar

Preheat the oven to 400ºF. Remove the chicken from the fridge and leave aside to come up to room temperature. Bash the rub ingredients to a fine powder in a large pestle and mortar, then drizzle the chicken with olive oil. Sprinkle over the rub and use your hands to massage all those lovely flavours into all the nooks and crannies.

Crack open the beer and pour out around two-thirds of it (or drink it!), then carefully lower the chicken cavity onto the can so it looks like it's sitting up. Position the chicken so it's upright on a roasting tray, then place in the oven and cook for around 1 hour 10 minutes, or until golden and cooked through. To check it's done, insert a knife into the thickest part of the thigh – the juices should run clear.

Brush the chicken all over with the barbecue sauce, then return to the oven for a further 10 minutes, or until dark and sticky. Meanwhile, finely slice the chilli and spring onions and pick the coriander leaves. Once ready, carefully remove and discard the can, then carve up the bird, scatter over the chilli, spring onions and coriander leaves, then serve.

French Chicken with Dijon Mustard and Grilled Tomatoes

Make sure to pick up your organic chickens from us at the farmers' market tomorrow along with beautiful, heirloom tomatoes from Sang Lee Farms for this inspired recipe for the grill.  Perfect for the cooler nights at the end of summer!

Serves 8.

2 whole chickens, 3-4 pounds each
Olive oil for brushing, plus 1/4 cup
Kosher salt
Ground black pepper
2 tablespoons white wine
1/3 cup strong Dijon mustard
3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
Pinch of cayenne pepper
3 scallions, chopped
1 cup of panko, or fresh white bread crumbs, plus extra for tomatoes
4 tomatoes, halved

Heat the grill and prepare it for indirect cooking over medium heat.

Rinse and dry chickens.  Using poultry shears, or a very sharp knife, cut down the length of each backbone (on each side) and remove. Turn chickens breast side up and break the breastbone by striking it with a blunt object (such as a can of beans). 

Spread chickens open and lay flat.  Tuck wing tips under the upper wings, then brush all over with olive oil. 

Season with salt and pepper, and place in center of grill, skin side up.  Cover the grill and cook for 20 minutes.

Meanwhile, assemble the mustard sauce.  Whisk together the white wine and mustard, then slowly drizzle the 1/4 cup of olive oil and the butter into the mixture.  Add the thyme, cayenne and scallions and combine.  Reserve 8 teaspoons for the tomatoes. 

After cooking chickens for 20 minutes, turn them over and spread mustard sauce on backs of chickens.  Grill, covered, for 10 minutes.  Turn breast-side up and spread mustard sauce on the skin. Grill another 10 minutes, covered.  Sprinkle with breadcrumbs and grill, covered, 10 - 15 minutes more or until juices run clear. 

Remove from heat and allow chickens to rest for 10 minutes.  Spread each tomato with reserved mustard sauce, sprinkle with breadcrumbs and grill while the chicken is resting.  Serve hot.

Blue Ribbon Northern Fried Chicken

Chef's Eric and Bruce Bromberg opened Blue Ribbon in Manhattan over 20 years ago and now have a small empire of excellent restaurants. Their trick is to take a realtively simple dish with perfect ingredients and give it a twist.  This dish takes chicken out of the fyrer and hits it with alot of spice. For faster prep, substitute our Browder's GRILL blend for the seasoning!

Serves 4.

6 cups of soy oil
1 3-4 pound chicken, cut into 2 legs, 2 thighs, 4 brest pieces, 2 wings
4 large egg whites, whisked
1/2 cup matzo meal
1/2 cup all-purpose flour
1/4 teaspoon baking powder

2 teaspoons hot paprika
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon cayenne pepper
Freshly ground white pepper

1.  Fill a large pot with about 3 inches of oil.  Heat the oil over medium-high heat until deep-fry thermometer reades 375 degrees.

2.  Rinse the chicken pieces and pat dry.  Place the egg whites in a shallow bowl.

3.  In a sperate bowl combine the matzo meal, flour and baking powder.  Dip each chicken piece into egg white and let excess drip back into bowl.  Next, press each chicken piece into the matzo mix and tap off excess.

4.  Working in 2 batches, fry the chicken until the coating is a dark golden color, about 10 minutes for white meat and 13 minutes for dark meat.

5.  In a seperate bowl, while chicken is frying, combine the paprika, salt, garlic powder, onion powder, parsley, basil and cayenne to make the spice seasoning.

6.  Transfer cooked chicken to a paper-towled lined plate.  Sprinkle immediately with salt and white pepper, and then coat the pieces with at least of teaspoon of the spice seasonings.

Devilish Chicken

Looking for a way to cook your Browder's chicken this weekend?  Chef Mary Ann Esposito, host of the PBS tv show "Ciao Italia" offers this easy recipe for a whole chicken cooked on the grill. 

Serves 4

1 - 3 1/2 to 4 pound free-range, organic chicken, butterflied
1/4 cup of olive oil
Fine sea salt
Freshly ground black pepper
Cayenne pepper or dried hot pepper flakes
1 cup of dry white wine
Lemon wedges

To butterfly chicken,  place it on a plastic cutting board, breast side down.  With kitchen shears or a boning knife, cut along both sides of the backbone and remove the bone (save it for stock).  Turn chicken over, skin side up, and flatten it by pressing down with hands or a meat pounder.

Coat chicken completely with olive oil, then season with salt, pepper and cayenne to taste.  Transfer chicken to a dish, cover, and marinate for several hours.  This step can also be done the day before. 

Preheat grill.  When coals are white or a gas grill temperature reaches 500 degress, place chicken on grill, breast side down.  Cook, turning frequently, and keeping the fire under control so as to not burn the chicken. 

About 10 minutes into grilling, begin basting the chicken with white wine.  Continue to baste every 10 minutes.  The chicken is cooked when a meat thermometer inserted into the thigh bone registers between 175 and 180 degrees.

Transfer chicken to a cutting board, and cut into serving pieces.  Serve hot, with lemon wedges and a squirt of lemon juice.  Use your fingers, not a fork, to eat.