With Halloween nearly here, it’s a great time to face your fears. But we’re not talking about ghosts, goblins and things that go bump in the night. We’re talking about things that freak you out in the kitchen. Yep — daunting ingredients. Our Kimpton chefs aren’t afraid to take risks and here offer recipes involving things like beet blood, duck fat and twilight peppers. They’re not your usual pantry staples, but are definitely worth trying!
Using Twilight Peppers …
Corvina Ceviche with Twilight Pepper
recipe from Wolfgang Birk, Executive Chef at Area 31 in Miami
2 oz Corvina (sliced)
¼ twilight chili (finely diced)
4 oz lime juice
1 tsp salt
EVOO, to taste
1. Mix fish, chili, lime juice, and salt together.
2. Garnish with EVOO. Enjoy on its on or with your favorite chip!
Using Duck Fat …
Duck Fat Fried Chicken
recipe from Chef Brian Millman, Executive Chef at Atwood in Chicago
First, cook the chicken…
1. Coat 5 chicken thighs in salt and let sit for 15 minutes. Rinse and pat dry.
2. Cut thighs in half and then poach in duck fat at 170 degrees. Cook for about 20 minutes or until cooked through.
3. Remove from fat and cool. Once cool marinate in fried chicken marinade overnight.
FRIED CHICKEN MARINADE
1 qt buttermilk
¼ crystal hot sauce
½ tsp ground cumin
½ tsp chili powder
½ tsp onion powder
¼ tsp garlic powder
½ tsp smoked paprika
1½ tsp salt
¼ tsp black pepper
Combine all ingredients in mixing bowl and whisk until combined. Pour over cooked chicken and let marinate overnight.
FRIED CHICKEN FLOUR
4 qts AP flour
3 tbsp salt
3 tbsp smoked paprika
2 tsp ground cumin
4 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
1 tsp cayenne
4 tsp ground mustard
1 tsp black pepper
Combine all ingredients in mixing bowl and whisk until combined.
1 lb honey
3 tbsp Sriracha
Pinch of salt
Combine honey, Sriracha & salt in mixing bowl and mix until combined.
Final Cooking Steps:
1. Bring duck fat to 350 degrees in a pot large enough so the duck fat only goes up half way.
2. Toss marinated chicken thighs in the chicken flour and drop one at a time into the duck fat. Make sure not to over crowd the pot so the fat doesn’t drop too much in temperature.
3. Fry approximately 3-4 minutes depending on the size of the thigh. Remove from oil and immediately drain and season with salt.
4. Drizzle Sriracha honey over the top and enjoy.
Using Beet Blood …
Witches’ Heart Punch
recipe from Head Bartender Dean Feddaoui at Area 31 in Miami
33 oz Miami Club Rum (about 1 bottle; a good white rum will work as well)
16 oz Luxardo Maraschino (about a ½ bottle)
½ pound of red beets, roasted, peeled and finely diced
1 qt water
2 cinnamon sticks
1 nutmeg, crushed
1 cup granulated sugar
8 oz Montenegro Amaro (about a ¼ bottle)
16 oz fresh lime juice
2 lemons, sliced
1. Add the beets, water, nutmeg, cloves, cinnamon sticks and sugar in a sauce pot over medium heat and stir frequently until it starts to simmer and sugar dissolves, lower the heat to medium low and cook for 20 minutes.
2. Let cool in the pot at room temperature. Strain and reserve.
3. Add the cooled mixture to a punch bowl and add the amaro, rum and maraschino. Stir gently, add the lemon and mint leaves and reserve in the refrigerator.
Optional: “Death’s Hand”: fill a cleaned kitchen glove with water and freeze, cut the glove with a sharp knife and add to the punch bowl for a ghoulish touch.
What “scary” ingredients have you tried cooking with? Let us know in the Comments below!