Hot Chicken Burger
Sultry summer weather is also a great time for spice. There will, however, come a point on the spice spectrum when the only viable beer option is a crisp lager. It takes bottom fermentation and lagering to tame the fiery spice of a hot chicken burger, and it’s a technical beer-making process taken to delicious results with Steamworks Brewing Co.’s Pilsner. Incorporating classic pilsner malts and German hops, this beer is clean, lip-smacking and very food-friendly.Ingredients
Serves 4
½ cup (125 ml) buttermilk
1 tsp (5 ml) seasoning salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
1 pinch pepper
1 cup (250 ml) hot wing hot sauce, divided
4 boneless, skinless chicken breasts, tenders removed and kept for another use
2 tbsp (30 ml) vegetable oil
¼ cup (60 ml) melted butter
¼ cup (60 ml) crumbled blue cheese
¼ cup (60 ml) mayonnaise
¼ cup (60 ml) sour cream
2 tsp (10 ml) chopped chives
4 celery stalks with leaves
16 slices bread and butter pickles
sliced banana peppers, to taste
4 leaves iceberg lettuce
4 pretzel buns, halved
Instructions
- In a bowl, mix buttermilk, seasoning salt, garlic and onion powder, pepper and ¼ cup (60 ml) hot wing sauce. Add chicken breasts and mix to coat. Cover and marinate in refrigerator for at least 2 hours, or overnight.
- Preheat barbecue to medium-high and grease grills with vegetable oil. Remove chicken from refrigerator, wipe off excess marinade and set aside. Mix remaining æ cup (175 ml) hot sauce and melted butter.
- To make blue cheese sauce, in a small bowl, mix blue cheese, mayonnaise, sour cream and chives. Set aside.
- Grill chicken on barbecue for 8 to 12 minutes, or until juices run clear, turning and basting constantly with hot sauce butter mix.
- While chicken is cooking, grill buns cut-side down on barbecue until heated through and golden brown, about 1 to 2 minutes. Remove leaves from celery stalks and set aside. Cut stalks into sticks.
- Remove chicken and buns from barbecue once done. To assemble burgers, spread each side of buns with blue cheese sauce. Place a chicken breast on each bottom bun, top with bread and butter pickles, banana peppers, lettuce, celery leaves and top of each bun. Serve with celery sticks and remaining blue cheese sauce for dipping celery.
Drink Pairings
Fried Chicken with Pineapple Hot Sauce
Ingredients
Serves 6
PINEAPPLE HOT SAUCE
12 oz (340 g) fresh pineapple, cut into chunks
1 lime, zest and juice
2 Thai red chilies, seeded and finely chopped
½ tsp (2.5 ml) smoked paprika
½ tsp (2.5 ml) ground cayenne
½ tsp (2.5 ml) kosher salt
1 tbsp (15 ml) clover honey
1 tbsp (15 ml) unsalted butter
FRIED CHICKEN
1½ lbs (750 g) boneless, skinless chicken thighs (about 6 thighs), cut in half
2 large eggs, lightly beaten
1½ tsp (7 ml) smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
½ cup (125 ml) all-purpose flour
½ cup (125 ml) cornstarch
1 tbsp (15 ml) dried oregano
oil, for frying
1 green onion, thinly sliced, for garnish
Instructions
- Start by making Pineapple Hot Sauce. In a blender, purée pineapple chunks until smooth. Pour into a medium saucepan along with lime zest and juice, chilies, smoked paprika, cayenne and salt. Bring to a hard simmer over medium-high heat and let cook, stirring very often, for 5 minutes. Add honey and cook another minute, stirring constantly. Transfer sauce to a heatproof bowl and stir in butter. Set aside to cool to room temperature. Sauce may be made ahead and refrigerated in an airtight container for up to 5 days before using.
- To make Fried Chicken, start by setting out 2 medium bowls on a clean work surface. In 1 bowl, whisk together eggs and smoked paprika along with a good pinch of salt and black pepper. In other bowl, whisk together flour, cornstarch and oregano. Set aside.
- In a large, heavy-bottomed stockpot, pour 3-in (8 cm) oil. Heat oil to 350 F (180 C) over medium heat.
- While oil is heating, dredge chicken. Dip each piece of chicken into flour mixture, shaking off any excess before dipping in egg mixture then back into flour mixture, to coat. Transfer to a wire rack and repeat with remaining chicken pieces. Working in batches, fry a few chicken pieces at a time, making sure not to crowd pot, turning occasionally until golden brown all over, about 5 minutes total. Place chicken on a paper towel-lined baking tray and lightly sprinkle with salt. Repeat with remaining chicken.
- Arrange chicken on a platter garnished with a sprinkle of green onion, and serve with Pineapple Hot Sauce for dipping.
Drink Pairings
BARBECUED PINEAPPLE & CHICKEN NACHOS
Ingredients
Serves 4-6
1-in (2.5 cm) fresh ginger, peeled and chopped
2 cups (500 ml) pineapple juice
½ cup (125 ml) low sodium soy sauce
¼ cup (60 ml) granulated sugar
1/3 cup (75 ml) apple cider vinegar
1 tbsp (15 ml) toasted sesame oil
1 lb (500 g) boneless, skinless chicken thighs or breasts
1 tsp (5 ml) kosher salt
½ medium pineapple, skin removed, cored and cut into ½-in (1.25 cm) rings
2 fresh jalapeños, divided
1 tbsp (15 ml) grapeseed oil
1 x 12 oz (340 g) bag tortilla chips
2 cups (500 ml) shredded jack cheese
1 large tomato, diced
½ medium red onion, diced
1 avocado, peeled, pitted and diced
2 radishes, thinly sliced into rounds, for garnish
¼ cup (60 ml) fresh cilantro leaves, for garnish
1 lime, cut into wedges, to serve
Instructions
- To make marinade, in a large bowl, whisk together ginger, pineapple juice, soy sauce, sugar, vinegar and sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Set aside.
- Using paper towels, thoroughly pat chicken dry. Place chicken in a single layer on a cutting board and pound to an even thickness of about ½-in (1.25 cm). With a fork, pierce chicken throughout before lightly sprinkling with salt. Add chicken to marinade, ensuring all pieces are completely immersed (turn halfway through marinating time if unable to immerse completely). Cover and chill for at least 8 hours or up to overnight.
- Preheat grill to medium-high.
- Brush pineapple and 1 jalapeño with oil. Place on grill and cook until slightly charred, about 2 to 3 minutes per side. Set aside.
- Remove chicken from marinade and place on grill. Discard remaining marinade. Grill chicken, turning occasionally, until cooked through, about 5 minutes total. Set aside.
- To assemble nachos, dice grilled pineapple and jalapeño. Dice or shred chicken and thinly slice remaining fresh jalapeño. On a foil-lined baking tray that will fit onto grill, layer chips, cheese, diced grilled pineapple, fresh and grilled jalapeño, chicken, tomato and onion. Cook on grill until warmed and cheese has melted, about 3 to 5 minutes.
- To serve, arrange nachos on a platter. Garnish with diced avocado, radish slices, fresh cilantro leaves and lime wedges. Serve while warm.
Drink Pairings
Peruvian-Inspired Chicken Lettuce Wraps with Aji Verde
Ingredients
Serves Serves 2 to 3
2 green onions, trimmed and roughly chopped
4 garlic cloves
1 small jalapeño, halved, seeded and sliced, divided
2½ cups (625 ml) packed cilantro leaves, divided
1 cup (250 ml) packed parsley leaves
½ cup (125 ml) packed mint leaves
2 limes, zest and juice
1 cup (250 ml) sour cream
2 tbsp (30 ml) red wine vinegar
salt and pepper, to taste
3 chicken breasts
1 small red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 medium carrot, shredded
½ cup (125 ml) crumbled feta cheese
1 large head butter lettuce
Instructions
- To make Aji Verde, in a food processor or blender, combine green onions, garlic, half the jalapeño, 2 cups (500 ml) cilantro, parsley, mint, lime zest and juice, sour cream and red wine vinegar. Blend on high until smooth. Season with salt and pepper, to taste.
- Place chicken in a container with a lid and pour half the Aji Verde over top. Reserve remaining Aji Verde for serving and place in refrigerator. Transfer chicken to refrigerator and marinate for at least 1 hour and up to 4 hours.
- Preheat grill to medium-high. Grill chicken for 8 to 10 minutes per side, or until internal temperature reaches 165 F (74 C). Let rest for 5 minutes, then slice.
- On a serving platter, arrange remaining jalapeño, remaining ½ cup (125 ml) cilantro, red pepper, red onion, carrot and feta. Add whole lettuce leaves along with chicken and remaining Aji Verde.
- To serve, place a mixture of the ingredients, as desired, in a lettuce leaf and drizzle with a spoonful of Aji Verde.
Drink Pairings
Chicken Florentine Crêpes with Herbed Mushrooms
Ingredients
Serves 8 crêpes
1 large onion, thinly sliced
2 tbsp (30 ml) vegetable oil
3 garlic cloves, finely chopped
2 boneless, skinless chicken breasts, sliced ¼-in (0.5 cm) thick
salt and pepper, to taste
4 cups (1 L) fresh spinach leaves, washed, dried and roughly chopped
1 tbsp (15 ml) white vinegar
Buckwheat Crêpes, make ahead, recipe follows
¾ cup (175 ml) shredded Monterey Jack cheese
¾ cup (175 ml) shredded Provolone cheese
Herbed Mushrooms, make ahead, recipe follows
Instructions
- In a large skillet over medium-high heat, fry onion in oil until translucent. Add garlic and continue cooking for 2 minutes.
- Add chicken and sauté until fully cooked, about 5 minutes, stirring regularly. Season with salt and pepper to taste.
- Add spinach and increase heat to high for about 1 minute, or just until spinach wilts, then add vinegar, stir, cover and remove from heat. Set aside.
- In a small bowl, mix together cheeses. Place 1 buckwheat crêpe on a large plate. Sprinkle ⅛ of cheese over surface. Spoon ⅛ of chicken and spinach mixture onto ¼ of crêpe. Fold crêpe in half over filling, then fold in half again into a triangle. Transfer to a shallow baking dish. Repeat with remaining crêpes, placing filled crêpes in a single layer in baking dish. Cover and seal with foil, poking a few holes in foil with a fork. At this point, crêpes can be refrigerated for up to 1 day. Bring to room temperature before baking.
- To serve, preheat oven to 350 F (180 C). Bake prepared crêpes, covered, for about 15 to 20 minutes, or until cheese has melted. Remove from oven and serve with Herbed Mushrooms on top.
Drink Pairings
Mild Broth
Ingredients
Serves 6 cups of broth
1 garlic clove, crushed
2-in (5 cm) piece ginger, thinly sliced
2 green onions, trimmed and each cut into 3 pieces
1 small tomato, quartered
4 dried shitake mushrooms
4 dried jujubes (Chinese red dates) (optional)
6 cups (1.5 L) vegetable or chicken stock
Instructions
- Place all ingredients in a medium saucepan and simmer for 10 minutes. Remove and discard garlic, ginger and green onion. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Mala Broth
Ingredients
Serves 7 cups of broth
½ cup (125 ml) vegetable oil
2-in (5 cm) piece ginger, thinly sliced
4 garlic cloves, roughly chopped
4 green onions, trimmed and each cut into 3 pieces
1 tbsp (15 ml) white peppercorns
¼ cup (60 ml) Szechuan peppercorns
¼ cup (60 ml) dried whole chilis, or to taste
2 tbsp (30 ml) ground chili powder, or to taste
2 star anise
½ tsp (2.5 ml) fennel seed
1 small stick cassia bark or cinnamon stick
2 bay leaves
1 cup (250 ml) fermented chili bean paste (doubanjiang)
½ cup (125 ml) Shaoxing cooking wine
3 tbsp (45 ml) sugar
4 dried shiitake mushrooms
6 cups (1.5 L) chicken stock
Instructions
- In a heavy-bottomed saucepan, heat oil over medium heat. Once hot, add ginger, garlic and green onion and cook for about 1 minute, until fragrant.
- Add white and Szechuan peppercorns, dried chilis, chili powder, star anise, fennel seed, cassia, bay leaves and chili bean paste. Cook for another 1 to 2 minutes, or until fragrant.
- Add remaining ingredients and simmer for 30 minutes. Remove and discard ginger, green onions, cassia and bay leaves. If making ahead, let cool to room temperature and store in refrigerator for up to 3 days. If serving right away, transfer to hot pot and follow serving instructions for main recipe.
Drink Pairings
Chicken Briouats served with Apricot Chutney
Ingredients
Serves 12 briouats
1 tbsp (15 ml) olive oil
½ onion, diced
2 garlic cloves, minced
16 oz (500 g) ground chicken
1 tsp (5 ml) ground cumin
½ tsp (2.5) ground turmeric
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground coriander
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) paprika
¼ tsp (1 ml) ground nutmeg
2 tsp (10 ml) honey, divided
salt and pepper, to taste
½ cup (125 ml) butter, plus extra if needed
8 phyllo sheets, thawed if frozen
APRICOT CHUTNEY
1 tbsp (15 ml) olive oil
½ onion, diced
1 tbsp (15 ml) minced fresh ginger
¼ cup (60 ml) red wine vinegar
1 orange, zest and juice
½ cup (125 ml) water
1 cup (250 ml) dried apricots
1 cinnamon stick
¼ tsp (1 ml) sea salt
Instructions
- Heat oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 6 to 8 minutes, or until soft. Add chicken and ground spices, and use a wooden spoon to break apart chicken and mix in spices as it cooks. Once chicken is fully cooked, about 10 minutes, add 1 tsp (5 ml) honey and season with salt and pepper. Remove from heat and set aside to cool completely.
- Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper. In a small heatproof bowl, combine butter and remaining 1 tsp (5 ml) honey. Microwave on high for 15 to 30 seconds, until fully melted. Lay a sheet of phyllo on a clean, dry surface. Using a pastry brush, brush entire sheet with butter mixture. Lay a second sheet on top and repeat. With the long edge of the sheet parallel to you, cut sheet into three 5-in (12 cm) vertical strips. Place a heaping spoonful of chicken on the bottom right corner of each strip. Fold the bottom right corner up and over to the left edge of the strip to form a triangle. Now take the bottom left corner and fold it up and over to the right edge of the strip. Repeat folding steps until the whole strip is used up, trimming excess pastry and sealing with melted butter if necessary. Repeat with remaining pastry and chicken.
- To make the chutney, Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 6 to 8 minutes, or until soft. Add remaining ingredients, reduce heat to low and cook for 10 to 15 minutes, or until apricots are rehydrated and soft. Remove from heat, remove cinnamon stick and let cool slightly. Transfer to a small blender or food processor and blend until smooth. Transfer to a serving dish and refrigerate until ready to serve. Will keep in refrigerator in an airtight container for up to 1 week.
- Place briouats on lined baking sheet. Brush each with remaining butter mixture until lightly coated all over. Bake for 15 to 20 minutes, or until golden brown. Serve warm, with Apricot Chutney.
Drink Pairings
Vegetable-Stuffed Chicken served with Mediterranean Rice Salad
Ingredients
Serves 4
1 cup (250 ml) long-grain brown rice
2 cups (500 ml) water
8 tbsp (120 ml) extra-virgin olive oil, divided
4 tbsp (60 ml) lemon juice, divided
3 garlic cloves, minced, divided
1 tbsp (15 ml) chopped rosemary leaves
4 boneless, skinless chicken breasts
kosher salt and freshly ground black pepper, to taste
1 zucchini, halved and thinly sliced
½ red onion, sliced into thin half-moons
½ Japanese eggplant, sliced into thin rounds
1 medium tomato, halved and thinly sliced
½ cup (125 ml) crumbled feta cheese
1 tsp (5 ml) dried dill
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) Dijon mustard
4 cups (1 L) baby arugula
2 green onions, trimmed and thinly sliced
½ cup (125 ml) sliced green olives
1 English cucumber, diced
Instructions
- Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment paper and set aside.
- In a medium saucepan, combine rice and water and bring to a boil over high heat. Reduce heat to medium-low, cover and let simmer until rice is tender and liquid is fully absorbed, 30 to 40 minutes. Remove saucepan from heat and let stand, covered, for 10 minutes. Remove lid and fluff rice with a fork.
- Meanwhile, in a small bowl, whisk together 3 tbsp (45 ml) olive oil, 1 tbsp (15 ml) lemon juice, 2 minced garlic cloves and rosemary.
- Place chicken on a cutting board and cut five crosswise slits into each breast, taking care not to cut all the way through. Transfer to prepared baking sheet. Drizzle rosemary mixture over chicken breasts, making sure mixture gets into slits. Season with salt and pepper. Stuff each slit with a slice each of zucchini, red onion, eggplant and tomato. Sprinkle crumbled feta over top and transfer to oven. Bake until chicken is cooked through, about 25 minutes.
- Meanwhile, make dressing for Mediterranean Rice Salad. In a medium bowl, combine remaining 5 tbsp (75 ml) olive oil, 3 tbsp (45 ml) lemon juice and minced garlic clove with dill, cumin, mustard and a good pinch each of salt and pepper and whisk until well combined.
- Transfer rice to a large bowl, along with arugula, green onion, olives and cucumber. Drizzle with some dressing and toss gently to combine. Add additional dressing and season to taste with salt and pepper, as desired.
- To serve, divide Mediterranean Rice Salad between serving plates and top with a stuffed chicken breast. Serve warm.
Drink Pairings
Winter Greens & Chicken Salad with Buttermilk Dressing
Ingredients
Serves 2
2 chicken breasts, boneless, skin-on*
salt and pepper, to taste
½ tsp (2.5 ml) paprika
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) onion powder
2 tbsp (30 ml) olive oil, divided
¼ cup (60 ml) buttermilk
¼ cup (60 ml) mayonnaise
1 tsp (5 ml) red wine vinegar
1 small shallot, diced
1 garlic clove, minced
2 tbsp (30 ml) chopped chives
5 oz (140 g) baby kale
1 small head radicchio, thinly sliced
¼ cup (60 ml) thinly sliced red onion
¼ cup (60 ml) dried cranberries
¼ cup (60 ml) toasted bread crumbs
Instructions
- Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper. Place chicken skin side up on lined baking sheet. Season with salt, pepper, paprika, garlic powder and onion powder. Drizzle with 1 tbsp (15 ml) olive oil and bake for 15 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C). Remove from oven and set aside to rest.
- In a small bowl, mix together buttermilk, mayonnaise, vinegar, shallot, garlic and chives. Season with salt and pepper.
- In a large bowl, toss together kale and radicchio. Add remaining 1 tbsp (15 ml) olive oil and gently massage into leaves to break down the fibers. Add buttermilk dressing to taste and toss to coat. Any leftover dressing will keep in an airtight container in refrigerator for up to 1 week. Add red onion, cranberries and bread crumbs. Slice chicken and serve alongside salad.