I take inspiration from anywhere I can get it, so naturally I peruse anything food related. I came across a post for Nashville-style fried chicken and thought that I’d give it a go. I marinated boneless, skinless chicken thighs in a combination of buttermilk, our pickle brine and Tapatio hot sauce. Then we dredge them in seasoned flour, dunk them in egg, back into the flour and into hot lard. The sauce it traditionally butter, lard and cayenne but I substituted the fat from our amazing bacon for the lard. For an added bonus I decided to make an aioli but instead of lemon juice I used our pickle brine that had been reduced to strengthen its flavor. Finally the thighs get place on a sourdough loaf over some bacon braised greens that have a good amount of apple cider vinegar in them to help cut the richness of the dish.
I had an idea to make a cocktail with similar ingredients as our apple cardamom crisp and I think I made an interesting option for those who’d rather drink their desserts. I combined aged apple brandy with apple cider, my new handmade ginger beer (I couldn’t resist!) and cardamom bitters. Very tasty and very seasonal.
Our other specials this week are:
Bacon Flatbread with a Roasted Sweet Potato Puree and Fontina Cheese
Caramel Apple Milkshake
and starting this Friday we will be offering Applesauce Pancakes with Cinnamon Butter, Strawberry Compote on our French Toast and a Feta, Sun-dried Tomato and Scallion Frittata.