Subject: Accommodations of the fire: Lemon-buttermilk chicken with cheeses, melting...
Date: Wednesday 12th September 2007 12:01:52 UTC (over 10 years ago)
Accommodations of the fire: Lemon-buttermilk chicken with cheeses, melting... Another Daliesque dish! http://www.dali-gallery.com/images/works/1929_01.jpg http://www.dali-gallery.com/images/works/1931_06.jpg 1 chicken, 3 1/2 lbs., cut into 6 pieces (reserve wings) 2 - 3 lemons, juiced buttermilk to cover chicken The persistence of melting cheese (recipe follows) salt chile d'arbol powder, freshly ground pepper Place the chicken pieces into a gallon zip-lock bag with the juice of 2 - 3 lemons and buttermilk to sufficiently cover. Marinate in the refrigerator for 3 hours. Broil the chicken as has been described in many of my broiler recipes. After the chicken has been broiled, season it with salt, pepper, and copious amounts of chile d'arbol powder, then prepare the cheese sauce. The persistence of melting cheese: 1 1/2 Tbl butter 3/4 Tbl (2 1/4 Tsp) flour 6 oz. buttermilk or whole milk 3/4 cup cheddar and/or Gruyere cheese, grated 1/2 Tsp or to taste chile d'arbol powder pinch of nutmeg salt pepper Melt the butter in a small pan. Sprinkle in the flour and wisk constantly until the roux become lightly brown. Break down the roux with cold buttermilk by incorporating it slowly, in stages. Add the chile d'arbol powder. Season to taste with salt, pepper, and nutmeg. Allow the sauce to become very thick and bubby. Throw in the cheese and stir. When the cheese melts, turn off the heat, lest the sauce become grainy in texture. Arrange the chicken on a serving platter. Ladle the cheese sauce over each piece of chicken. Serve this dish with long, fat pretzel sticks and spicy-brown mustard.