Curry-Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze

SERVES 4 to 6

1/2 cup plus 2 teaspoons kosher salt
1/4 cup sugar
1/2 bone-in, skin-on chicken thighs
3 tablespoons ancho chile powder, plus more for garnish
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1/8 teaspoon chile de àrbol powder
1/4 cup canola oil
Sorghum-Chile Glaze (Recipe Follows)

Sorghum-Chile Glaze
3/4 cup sorghum
1 teaspoon chile de àrbol powder
Kosher salt
Freshly ground pepper

DIRECTIONS

[1] To make the brine, bring 4 cups of cold water, 1/2 cup of the salt, and the sugar to a boil in a medium saucepan and cook until the salt and sugar are dissolved, about 2 minutes. remove from the heat and let cool completely.

[2] Put the chicken thighs in a bowl, add the cooled brine, cover, and refrigerate for 30 minutes and up to 1 hour. Remove from the bring, rinse well, and pat dry with paper towels.

[3] Combine all the spices with the remaining 2 teaspoons salt in a small bowl. Rub each chicken thigh with some of the spice rub, put in a zip-top bag, and refrigerate for at least 1 hour and up to 8 hours.

[4] Soak 1 cup apple or hickory wood chips in water for at least 30 minutes. Remove the chicken from the refrigerator for 30 minutes before cooking.

[5] Heat your smoker according to the manufacturer’s instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put half of the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates of the grill toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature around 250°F. Let smoke build for 10 minutes.

[6] Put the chicken in the smoker or grill over the pan filled with water. Smoke for 40 minutes. Add the remaining drained wood chips, add more water if needed to the drop pan — and hot coals if needed — and continue to smoke the chicken until an instant-read thermometer inserted into a thigh registered 165°F, about 1 hour more. During the last 15 minutes of smoking, brush the thighs with some of the glaze.

[7] Remove the chicken from the grill, tent loosely with the foil, and let rest for 10 minutes. Serve brushed with more of the glaze and sprinkled with ancho powder.

Sorghum-Chile Sauce

[1] Whisk together the sorghum and chile de àrbol powder; season with salt and pepper.

[2] Cover and let sit at room temperature for at least 30 minutes before serving.

Excerpted from Bobby Flay’s Barbecue Addiction.  Copyright © 2013 by Bobby Flay. Published by Clarkson Potter..  Reproduced by arrangement with the Publisher. All rights reserved.

Finger Lickin’ Fried Chicken

Fried chicken has been a popular family indulgence around the globe for centuries, with some of its early roots stereotypically tied to the black communities of the Southern States.  But if Toronto’s insatiable appetite for the crispy golden skin of a chicken leg is any indication, you don’t have to speak with a southern drawl or live in Tornado alley to enjoy a bucket of the stuff.

But, let’s be honest with ourselves. No ones tucking into a platter full of deep-fried goodness, with a side of sausage gravy, biscuits and candied sweet potatoes thinking they’re going to honestly count their weight watchers points.  Having said that, there is always room for a treat, and there is always ways to make that treat a little more justifiable. How? Next time you’re whipping up the southern goods at home, do your family a favour by choosing a free range organic bird from Yorkshire Valley Farms.  The result will be a more healthful, flavourful chicken that will be worth every mouthwatering and juicy calorie. Here’s one of our favourite recipes to get you started …Grilled Roasted Chicken from Barton Seaver.

Any get together would be the perfect time to bust out this tasty homemade version! But then there are always going to be those less-festive occasions when the craving hits, and you need your fried chicken fix on the fly.  Well, thankfully, recent industry research has suggested such a steep increase in the demand for comfort food classics, making fried chicken a popular offering on top restaurant menus across Toronto.  So next time you’re in a pinch, check out one of the hot spots on the top of our list:

The Stockyards’ Buttermilk Fried Chicken

The Harlem Underground

Chef Grant van Gameren from Bar Isabel

The Drake Cafe’s Southern Fried Chicken

Chef David Chang at Momofuku (Toronto)

Electric Mud BBQ  photo credit Craig Moy

Each of these restaurants has their own unique spice blends, batters, and techniques, proving that fried chicken is a totally personal thing. So take a little inspiration from the pros and get creative! Next time you’re at the store, pick up an organic chicken from Yorkshire Valley farms, throw in your favourite seasonings and flavours, or just use the guide above. Don’t let this summer fly by without indulging in this organic version of a classic Southern treat!

Frittata with Summer Veg and Goat Cheese

SERVES 4 to 6

14 ounces / 400g new potatoes
Sea salt and freshly ground black pepper
About 10 ounces / 300g mixed vegetables, such as asparagus, green beans, shelled young fava beans, shelled fresh peas or frozen peas (defrosted), and broccoli
2 tablespoons canola or olive oil
2 bunches of green onions, trimmed and coarsely chopped
A good handful of chives and/ or flat-leaf parsley, chopped
7 large or 8 medium eggs
About 21/2 ounces / 75g medium-strong goat cheese (hard or soft, it doesn’t matter)

DIRECTIONS

[1] Preheat the oven to 350°F / 180°C, or preheat the broiler.

[2] Cut the new potatoes into 1/4-inch / 6mm slices. Put them into a large saucepan, cover with plenty of water, add salt, and bring to a boil. Meanwhile, if using green beans and asparagus, cut them into 11/2-inch / 4cm lengths; if using broccoli, cut it into small florets.

[3] When the potatoes come to a boil, add the green vegetables. Once the water has returned to a boil, lower the heat and simmer for 3 or 4 minutes, by which time all the vegetables should be just tender. Drain well.

[4] Heat the oil in a large nonstick ovenproof frying pan (about 11 inches / 28cm) over medium heat. Add the green onions and sweat for about 5 minutes, until soft. Add the drained vegetables and herbs and toss with the onions. Turn the heat to medium-low.

[5] Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan. Cook gently, without stirring, until the egg is about two-thirds set, with a layer of wet egg still on top. Crumble or coarsely chop the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or broiler and cook for a further 4 to 5 minutes, until the egg is all set and the top is starting to color.

[6] Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold, cut into wedges.

Excerpted from River Cottage Veg. Copyright © 2013 Hugh Fearnley-Whittingstall. Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Carmalized Onion Tart with Roast Chicken

6 SERVINGS

Pastry

21⁄2 cups flour
2 tsp cracked black pepper pinch of salt
1 tsp sugar 1 cup unsalted cold butter, cut into small cubes
3 Tbsp cold water
1 egg

Topping

1⁄2 cup olive oil
8 medium onions, sliced thinly
4 cloves garlic, sliced
salt and pepper
1 Tbsp sugar small handful of fresh thyme (leave some to garnish)
2 Tbsp sumac plus extra to coat the chicken
3 chicken breasts, on the bone
olive oil
salt and pepper
fresh pomegranate seeds
1⁄2 cup toasted pine nuts

DIRECTIONS

[1] In a bowl put the flour, black pepper, salt and sugar and mix.

[2] Put in the cold butter cubes and using your fingers rub the butter into the flour to make a crumbly consistency.

[3] Make a well in the center and pour in the water and egg.

[4] Bring the flour gradually together and mix quickly to make a smooth dough.

[5] Flatten slightly into a disk and cover with plastic wrap. Refrigerate for 1 hour until ready to use.

[6] Preheat the oven to 375°F.

[7] Roll out the pastry to fit two 13- x 4-inch tart pans with a removable bottom.

[8] Prick the base with a fork. Chill in the fridge for 20 minutes.

[9] Line the pastry with parchment paper (or foil), fill with dried beans to prevent it from rising and blind bake for 15 minutes.

[10] Remove the beans and paper, turn down the oven temperature to 350°F and bake for an additional 15 minutes until they have a light golden color.

[11] Cool the pastry completely.

[12] Remove from the pan, place on flat serving platters and set aside.

[13] Put the olive oil in a large heavy-based pot. On medium heat sauté the onions and garlic.

[14] Sprinkle in the salt, pepper and sugar. Stir to coat the onions well and turn down the heat to low.

[15] Add the fresh thyme.

[16] Cook gently, stirring, taking care not to burn them. The onions will caramelize and sweeten as they cook. This will take about 40 minutes.

[17] When they are meltingly soft, remove from the heat and stir in the sumac. They will turn a pinkish color.

[18] Pour into a colander sitting in a bowl to drain the excess oil.

[19] Preheat the oven to 375°F. Coat the chicken with olive oil, salt, pepper and sumac. Roast for about 30–40 minutes. When done, remove, cover lightly with foil and leave to rest.

[20] To assemble the tart, spread the caramelized onions on the pastry.

[21] Remove the chicken from the bones, thinly slice and place on top of the onions.

[22] Garnish with pine nuts and a few fresh thyme sprigs and pomegranate seeds.

Excerpted from Modern Flavors of Arabia.  Copyright © 2012 Suzanne Husseini.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Amelia’s Jambalaya

SERVES 8

2 tablespoons good olive oil
1 1⁄2 pounds andouille or kielbasa sausage, sliced diagonally 1⁄2 inch thick
8 chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1⁄2 cups yellow onion, chopped (1 large)
2 red bell peppers, seeded and large-diced
2 cups celery, large-diced (3 large stalks)
1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
2 tablespoons minced seeded jalapeño peppers (2 peppers)
1 tablespoon minced garlic (3 cloves)
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
1⁄2 teaspoon ground cayenne pepper
1 cup dry white wine, such as Pinot Grigio
5 cups chicken stock, preferably homemade
3 cups extra-long-grain white rice, such as Carolina
3 bay leaves
1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
1⁄2 cup chopped fresh flat-leaf parsley, plus extra for garnish
1⁄2 cup sliced scallions, white and green parts, plus extra for garnish
1⁄4 cup freshly squeezed lemon juice (2 lemons)

DIRECTIONS

[1]  Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned.

[2]  Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.

[3]  Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes, until browned.

[4]  Remove to the bowl with the sausage and set aside. Don’t be tempted to cook both together; they won’t brown properly.

[5]  Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent.

[6]  Add the tomatoes, jalapeño peppers, garlic, tomato paste, oregano, thyme, cayenne, and 1- teaspoons salt, and cook for another 2 minutes.

[7]  Add the white wine and scrape up the browned bits in the pot.

[8]  Add the stock, rice, sausage, chicken, and bay leaves and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 min- utes.

[9]  Stir in the shrimp and simmer covered for 5 more minutes.

[10]  Off the heat, stir in the parsley, scallions, and lemon juice. Cover and allow to steam for 10 to 15 minutes, until the rice is tender and the shrimp are fully cooked.

[11]  Discard the bay leaves, sprinkle with extra parsley and scallions, and serve hot.

To make in advance, remove the lid to cool before refrigerating or the jambalaya will keep cooking.
To reheat, add 1⁄2 cup water and reheat with the lid on over very low heat on top of the stove. Stir occasionally.

Excerpted from Barefoot Contessa Foolproff. Copyright © 2012 Ina Garten. Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved.

Braised E-Fu Noodles with King Oyster Mushrooms

MAKES 4 SERVINGS

1 carrot, peeled and julienned
1 package (7 oz/200 g) “fried noodles” (e-fu noodles)
3 tbsp (45 mL) canola oil
1 cup (250 mL) vegetable broth
1 tbsp (15 mL) vegetarian “oyster” sauce or vegetarian mushroom-flavoured stir-fry sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) granulated sugar
4 king oyster mushrooms, trimmed and julienned
1 tbsp (15 mL) Shaoxing rice cooking wine
8 oz (225 g) snow peas, trimmed
1 tsp (5 mL) mushroom-flavoured dark soy sauce
1 tsp (5 mL) sesame oil

DIRECTIONS

[1]  In a large wok or pot of boiling water, cook the carrot for 30 seconds. Using a slotted spoon, remove the carrot to a bowl.

[2]  Add the noodles to the water and cook for 1 minute, stirring and pushing the noodles under the water with a wooden spoon. Drain well. Lay the noodles out on a large baking sheet to prevent them clumping and breaking. Drizzle with 1 tbsp (15 mL) canola oil.

[3]  In a small bowl, stir together the broth, vegetarian “oyster” or stir-fry sauce, regular soy sauce and sugar. Set aside.

[4]  Heat the wok or a large non- stick skillet over medium-high heat, and add the remaining 2 tbsp (30 mL) canola oil. Add the mushrooms, and cook, stirring, for 2 minutes. Add the cooking wine, and cook, stirring, for 30 seconds.

[5]  Add the cooked noodles and the broth mixture to the wok, tossing with tongs until the noodles are well coated with the sauce.

[6]  Add the carrot and snow peas, and stir-fry for 1 minute. Stir in the mushroom soy sauce and sesame oil, and toss well. Transfer the noodles to a serving platter and serve immediately.

Excerpted from Toronto Star Cookbook.  Copyright © 2013 Jennifer Bain.   Published by Appetite by Random House.  Reproduced by arrangement with the Publisher. All rights reserved.