Ken, I shouldn’t hijack the topic but the mangos are Ataulfo – Costco sells plastic six packs of them in season. Costco also sells net bags of five excellent avocados (but they all get ripe at the same time).
On the topic of mango avocado, a simple combination of those with some lime juice, chile powder (preferably single variety, like aji), and a touch of salt is incredibly good.
I finally got around to making Keller’s fried chicken tonight, and it was ethereal. The brine is definitely the key to success here, but the crust is just so damn good. It was a bit of a 3-ring circus to keep the oil in both pots at the right temperature, but it was worth it. I may fire up the deep fryer next time, just to compare the results.
Don’t know if it’s in the Ad Hoc book or not, but I have a Keller One Pot Roasted Chicken in the oven right now.
Bed:
Onions
Shallot
Garlic
Carrots
Celery
Russet Burbank Tater
EVOO
S&P
Fresh Rosemary
Fresh Oregano
Chicken trussed and stuffed with garlic, rosemary and oregano. EVOO and S&P on the outside. In a Le Crueset Dutch Oven at 375 deg F.
So, how was the chicken?
Chicken was very good, but the skin was not to my standard. I think I need to run about 400 deg F next time for a little shorter time. Pics when I can find my camera cord.
Finally made the fried chicken last week for a party - was cooking six chickens worth, so utilized an outdoor deep fryer instead of the stove-top. Was still able to control the temperatures as recommended by Keller, and I have to say, it turned out really, really well. Universally appreciated and with the great weather it paired well with a number of different champagnes and sparkling wines. Sorry no pics…
I have previously made the Prime Rib with the recipe that was posted online and it was great. Well, I finally received my copy of the book last week and had to do the fried chicken this weekend. Keller notes at the beginning of the recipe that if there is a better fried chicken, he hasn’t had it. I think he might be right. I used my deep fryer instead of fooling with 2 pots, but followed everything else exactly. The chicken was so moist and flavorful and the crust was ridiculously good. Next time I make this, I may add a touch more Cayenne or Hot Paprika as I do like a spicy crust, but really this was about as good as it gets. Can’t wait to try some more…
Welcome to the board Kenneth. The chicken sounds great.
Though many people may have already seen it, I love Sarah G’s video of the Blowtorch Prime Rib Roast
I’ve done a few dishes, here are the ones I photographed
I’m working on his ( Ad Hoc ) pork tenderloin soon, I have chosen to use cured Meyer Lemons. Question to those that might have tried… his pork tenderloin recipe. It seems like this recipe has a lot of salt , with the brine and cured lemons? Did/would you use a shorter brine time ? Possibly use uncured lemons too?
Paul
I made a brioche using the recipe from this book. It is delicious. I had intended to use it to make the Leek Bread Pudding, but I think we are going to devour it all before that can happen. I’m sensing that French toast is going to be on the menu this weekend.
He’ll be here in San Diego at WS and I’ll get a few books signed and dedicated as gifts. Maybe he’ll secure me a table for 2. ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
Poppy, that looks amazing and I’m sure it tastes as good as it looks. It is absolutely screaming to be made into some French toast!!
Poppy – You’ve inspired me. I’m going to make the brioche and the buttermilk biscuits to serve with raspberry jam and slow cooker apple butter (all four recipes from Ad Hoc) to kick off mother’s day dinner tomorrow. Hope my brioche tastes as good as yours looks!
Done! Best French toast I’ve ever had! The strawberries were fresh from the farmers’ market this morning and were incredible.
Glad to be of help! Hope it turned out as good as it sounds!
I’ve made the braised chicken thigh recipie 3-4 times and it’s one of the best recipies I know of. Easy and good.
Has anyone made the hamburger recipie? If so, did you grind the meat yourself?my butcher only has an industrial size grinder. I wanted 2 lbs ground and they said they lose 2 lbs of meat everytime the grind in the morning. I’m eyeing one of those grinder things that go on the kitchen-aid.
Thanks
Scott
The hamburger recipe seems a bit out of place in the book. If you have a grinder and have already been grinding your own meat for burgers, odds are that you pretty much follow his directions anyway. My only deviation from his recipe is that I tend to use boneless short ribs instead of brisket most of the time. I will give him props for the little trick of using plastic wrap to get everything out of the grinder once you are done.
Where’s the best place to buy this book?