Recipes From Top Chefs to Amp up Your Holiday (& Your Everyday)
Hospitality industry expert and James Beard journalism award winner Michael Bonadies asked some of America’s top chefs and bartenders for their standout recipes to help make our holidays a lot more delicious. Find out what David McMillan, Tiffanie Barriere, Ryan Hardy, Julio Cabrera, Michelle Bernstein, and Jimmy Yeager are up to this New Year’s Eve and bring the fine dining experience home with the food and drink recipes below.
Nothing says holiday like roasted duck. David McMillan, co-chef and owner of Montreal institution Joe Beef suggested this tasty entree as the perfect accompaniment to your New Year’s plans. Whether you want to try your hand at David’s fire-roasted duck and pheasant with red currant jelly the Joe Beef way—over an open flame—or go the classic home-cook route with a roasting pan in the oven, you’re sure to end up with full bellies and smiling faces around your dinner table.
This recipe came as inspiration from a trip through the countryside near Arezzo, Italy, where they serve rosemary fried rabbit on the side of the road for lunch with cold beer. Everything in the Tuscan countryside is scented by the wild fennel plants swaying in the wind. It wasn’t hard to pull that flavor back to the States with a something as cherished as fried chicken from my Kentucky upbringing. At my restaurants, we serve these as small, boneless bites to snack on while you sip a great bottle of wine, but you can take a more traditional approach by leaving the bones in the bird if you prefer.
3 pounds bone-in, skin-on chicken breasts, thighs, drumsticks, and wings
Flour Mixture 3 cups all-purpose flour 1 tbsp freshly ground black pepper 1 tsp Espellette Pepper 1 tbsp Kosher salt
Frying and Seasoning Canola oil, for deep frying 4 sprigs rosemary 4-5” long 1 tablespoon fennel pollen (optional) 1 tablespoon crushed red pepper flakes 1-2 tbsp kosher salt (as needed) Lemon wedges, for serving
Cut any chicken breasts crosswise into thirds through the bone. Cut any thighs in half through the bone.
In a large bowl, combine the buttermilk, Aleppo pepper, fennel seeds, chili flakes, rosemary, garlic, 1 tablespoon of the black pepper, and 3 tablespoons of the salt, and stir well. Add the chicken pieces, toss to coat, cover, and marinate in the fridge overnight.
Set a wire rack over a baking sheet and line a second baking sheet with paper towels. In a mixing bowl, combine the flour, black pepper, salt, and espellette. One by one, remove the chicken pieces from the buttermilk, toss them in the flour mixture until well coated, then transfer to the wire rack.
Heat 4 inches of oil in a large saucepan until a deep-fry thermometer reaches 350 degrees Fahrenheit. Start by frying the rosemary until crisp to scent the oil. Remove to a paper towel and reserve.
Working in batches of 4 or 5 pieces, fry the chicken, turning the pieces every minute, until golden brown and the internal temperature is 155 degrees Fahrenheit, 8 to 10 minutes.
Transfer the chicken pieces to the paper towel-lined baking sheet and immediately sprinkle with the fennel pollen, red pepper flakes, crumbled fried rosemary and a generous amount of salt. Squeeze lemon over the top and serve.
Michelle Bernstein’s mom’s arroz con pollo is a fan favorite at Cafe La Trova.
2 tablespoons olive oil 1 cup diced Spanish onion 1 cup seeded, small diced red bell pepper ½ cup seeded, small diced green bell pepper Salt and pepper 1 whole free ranch chicken, cut up into 8 pieces 2.5 cups chicken stock 2 cups Valencia rice 1/3 cup dry white wine 4 tablespoons unsalted butter, cut into 8 pieces 1 heaping teaspoon saffron threads, steeped in 2 tablespoons boiling water for at least 5 minutes (and not drained) 1 tablespoon of sazon completa (available in Latin markets), optional ½ teaspoon ground cumin ½ teaspoon ground turmeric 2 tablespoons tomato paste 1 tablespoon minced garlic 1 tablespoon chopped flat-leaf parsley leaves 1 tablespoon chopped cilantro leaves 12 ounces of your favorite pilsner- or pale-ale-style beer 1 cup green olives, preferably stuffed with pimientos 1 cup frozen peas 1 teaspoon of your favorite hot sauce (I like Chalula’s.) Spanish olives stuffed with pimientos, optional, for serving
Heat the oil in a large, deep, heavy-bottomed, skillet over high heat. Add the onions, red peppers, and green peppers, and cook, stirring, until softened, 3–4 minutes. Add 1 teaspoon salt and ½ teaspoon pepper, and the chicken, skin-side down. Brown the chicken on both sides, 4–5 minutes per side.
Stir the stock, rice, wine, butter, saffron liquid, sazon (if using), cumin, and turmeric into the pan. Add the tomato paste and cook, stirring to coat the other ingredients with the paste, for 3 minutes. Add the garlic, parsley, cilantro, and 1 cup of the beer. Bring the mixture to a simmer, and let simmer for 5 minutes. Stir in the olives, peas, and hot sauce. Cover and cook until the broth is largely absorbed by the rice, about 20 minutes.
Uncover, and add the remaining beer to the skillet. Cover, and cook until the beer is substantially absorbed by the rice, about 20 minutes.
Uncover the skillet and let simmer until the liquid is almost completely reduced, about 5 minutes. Put the skillet in the middle of the table. Garnish with stuffed Spanish olives, if desired, and serve.