Sesame Chicken Tyler Florence Recipes

SESAME CHICKEN - TYLER FLORENCE

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

COLD SESAME NOODLES - TYLER FLORENCE

Steps:

• Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm, about 3 minutes. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together.
• In the same pot, heat the peanut oil over medium low heat. addd green onions, ginger, garlic, and chile paste.
• Cook, stirring, until vegetables are softened, only about a minute or so.
• Then stir in brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar has dissolved and peanut butter is smooth. Toss noodles back into pan and coat with sauce.
• Toss sesame seeds in a dry skillet over medium low heat until golden brown. Shake the pan constantly to keep them from burning. Put noodles in a serving bowl and garnish with sesame seeds, cilantro and cucmber strips. You can place the sauced noodles in the refrigerator and serve them cold; just garnish right before serving.

CHICKEN FRANCESE

Steps:

• Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
• Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
• Shake bag to mix flour and seasonings.
• In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
• Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
• Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
• Dredge chicken in egg wash.
• Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
• Remove chicken to a large platter and keep warm.
• Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
• Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add to the skillet- this will thicken the sauce.
• Stir to mix well and dissolve the flour.
• Reduce heat to medium-low and return the chicken to the pan.
• Place the lemon slices on top of the chicken.
• Simmer gently for 2 minutes to heat the chicken through.
• Season with salt and apper and garnish with chopped parsley before serving.

TERIYAKI CHICKEN WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

FRIED CHICKEN

Steps:

• Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
• In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
• Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
• then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
• Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
• Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

ULTIMATE LASAGNA BOLOGNESE _ TYLER FLORENCE

Steps:

• Make the Bolognese. Put onion, carrot, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, about 5 minutes. Push the vegetable mixture to one side of the pan. Season ground beef and pork with salt and pepper and add to pan. Stir and break up meat until it is brown, then dust with the flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, then reduce heat and simmer about 1 1/2 hours, uincovered, until sauce is thick. Add parmesan and parsley and season with salt and pepper if needed. Set aside while you make the bechamel.
• To make the bechamel, set a large saucepan over medium heat. Add milk, garlic, and bay leaf and bring to a simmer to infuse milk with herbs. set a large saucepan over medium low heat. Add butter and melt, then sprinkle with flourwhile stirring with a wooden spoon. Once flourhas been combined with butter, grab a whisk and gradually pour in the herb infused milk, passing it through a sieve to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly.
• Preheat oven to 350°F To assemble the lasagna, cut fresh pasta to fit pan if needed. Coat the bottom of a 13x9 pan with a thin layer of bechamel. Top with a layer of lasagna noodles. Top noodles with a layer each of bechamel, bolognese, and mozzarella pieces. Continue with layers until you have three complete layers, finishing with mozzarella.Sshower the top of the lasagna with parmesan and parsley. Bake, uncovered, on a tray ( to catch drippings) in the center of the over for 1 hour. If the top starts to brown tent with foil. Let the lasagna stand for 30 minutes before cutting.

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
• Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
• Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil.
• Add the garlic and saute gently until fragrant.
• Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
• Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
• Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
• Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
• Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.