PINEAPPLE-HABANERO HONEY FRIED CHICKEN
PINEAPPLE HABANERO HOT SAUCE
Makes 1½ cups
15 Fresno chiles, chopped
2 habanero chiles, chopped
1 cup fresh pineapple, chopped
3 cloves garlic, chopped
1½ cups distilled white vinegar
1 teaspoon kosher salt
Combine chiles, pineapple, garlic, vinegar and salt ina small saucepan. Bring to a boil over high heat. Boil until the chiles and pineapple are tender, 10 to 15 minutes. Remove from the heat.
Transfer mix to blender and puree until veryl smooth. Pass through a fine-mesh sieve, pressing all on the solids to extract all the sauce. Use immediately or refrigerate in jars for up to two weeks.
PINEAPPLE-HABANERO HONEY FRIED CHICKEN
2 whole chickens, 3 pounds each
2 tablespoons onion powder
2 tablespoons plus 2 teaspoons sweet paprika
2 tablespoons cayenne pepper
¼ cup dill pickle juice (from a jar of pickles)
2 cups all-purpose flour
Vegetable oil, for frying
Pineapple Habanero Hot Sauce
Honey, for serving
Cut each of the chickens into 10 pieces: 2 drumsticks; 2 thighs, 2 wings, and 2 breasts, each cut in half. Put in a gallon-size resealable plastic bag.
Mix the onion powder, garlic powder, 2 tablespoons of the paprika, 1 tablespoon of the cayenne, and 2 tablespoons salt in a small bowl. Sprinkle half the mixture over the chicken in the bag, then shake the bag and massage the spices into the meat evenly. Pour the pickle juice over and massage again. Let stand at room temperature for 15 minutes.
Meanwhile, mix the flour with the remaining 2 teaspoons paprika, 1 tablespoon cayenne, and 1 tablespoon salt in another gallon-size resealable plastic bag. Transfer the chicken to the flour mixture. Shake the bag and toss the chicken around, pressing the flour mixture against it, until every piece is well-coated. Transfer the coated pieces to a half-sheet pan.
Fill a large cast-iron skillet with oil to a depth of ½-inch. Heat over medium heat until a pinch of flour sizzles the second it hits it (340°F).
Fry the chicken in batches. Add a few pieces to the hot oil, skin side down. Fry, turning the pieces to evenly brown and adjusting the heat to maintain 340°F, until the meat is cooked through, 10 to 15 minutes. depending on the size of the piece. Drain on paper towels.
Transfer to a serving platter and drizzle with hot sauce and honey. Serve hot.
Make ahead: The marinated chicken (before the flour is added) can be refrigerated for up to 4 hours.
CHOCOLATE POUND CAKE
Makes one 10-inch tube cake
3 1/2 cups all-purpose flour, plus more for the pan
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon fine sea salt
6 large eggs, room temperature
1 pound unsalted butter, cut into cubes, room temperature, plus more for the pan
2 cups granulated sugar
1 cup packed light brown sugar
1 tablespoon pure vanilla extract
1 cup buttermilk
1 cup mini chocolate chips
Butter and flour a 10-inch tube pan.
Sift the flour, cocoa powder, baking powder, and salt. Break the eggs into a bowl. Beat the butter with both sugars in a stand mixer with the paddle attachment on low speed until blended. Scrape the bowl, raise the speed to medium, and beat until really creamy.
Scrape the bowl, turn the speed to medium, and add the eggs one at a time, beating really well after each addition. Scrape the bowl, add the vanilla, and beat again on medium until well-blended.
With the speed on slow, gradually add the dry ingredients in thirds, alternating with the buttermilk. Scrape the bowl, add the chocolate chips, and mix just until blended. Pour the batter into the prepared pan and smooth the top.
Put the pan in the center of a cold oven and turn the heat to 325°F. Bake until a tester or skewer comes out clean, about 1 hour 45 minutes.
Cool in the pan on a wire rack for 15 minutes, then unmold and cool completely on a rack.
Recipes courtesy of Carla Hall.
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