Fried Chicken Thighs, Miso Braised Collards, Cornbread
1 SPOT LEFT
*This class will be recorded and can be viewed anytime. Just in case you happen to be busy at the scheduled time. Recipes will also be provided for this class.* In this virtual cooking class, you will learn how to make Asian spiced fried chicken thighs. The cast iron cornbread we are making has leeks in it, which is a nod to scallion pancakes. The collard greens will be braised in miso. And you will need to forage for the cocktail. That’s right, this is the first class where the chef is asking us to forage. But forage for what, you ask? Green pinecones. (It's okay if you can't find these). This class will be taught by chef Dalton Jones. Dalton is currently the executive sous chef of Adobo in Denver. Before that, he spent nearly three years at Husk in Nashville where he worked as a butcher and sous chef. Before working in restaurants, Dalton was actually working as a paramedic in New Mexico. So besides saving your life, he knows a thing or two (or ten) about hatch chiles and Southwestern cuisine. Hell, he knows a lot about a lot – that’s why I asked him to teach a class! Check out the ingredients and equipment here: https://www.lanyapcookery.com/virtual-cooking-classes/asian-spiced-fried-chicken-cornbread-miso-greens#equipment
Asian spiced fried chicken thighs
Buttermilk fried chicken thighs with five spice and gochugaru. Vegetarians, sub tofu or cauliflower.
Cast iron cornbread
Cast iron cornbread with leeks and lemon
Miso braised collard greens
Collard greens braised in miso.
Green pinecone whiskey cocktail
Forage for green pinecones and make a green pinecone simple syrup for this cocktail!