In this episode of Foodable's Smart Kitchen and Bar, Chef Adrianne walks us through a couple of her favorite recipes from her soon to be released cookbook, "The A-List".
Chef Adrianne is a friend and host at Foodable Network, appearing on several of our shows. She is the author of four cookbooks, most recently "#MaximumFlavorSocial" and "Play with Fire" and hosts her weekly Maximum Flavor segments on NBC 6, South Florida. She is the Chef and owner of the lauded Chef Adrianne's Vineyard Restaurant and Wine Bar located in Miami, Florida.
With all this going on Chef Adrianne still found time to produce her fifth cookbook. Her new cookbook, "The A-List" is comprised of some of those critically acclaimed dishes from different events, competitions, television appearances, and more. Each recipe has a story behind it and gives us a peek into a chef's thought process when creating winning culinary experiences.
So, join us as Chef Adrianne tells the tale of two of her favorite recipes from her new cookbook, "The A-list".
The A-List - Miso Marinated Chicken Drumsticks + Maple Horseradish Pomegranate Glaze Recipe:
4 free-range chicken drumsticks
1 tablespoon miso paste
1 tablespoon light soy sauce
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 tablespoon honey
1 tablespoon rice wine vinegar
1 cup water
1/4 cup pure maple syrup
1 teaspoon horseradish
1 tablespoon pomegranate seeds
Minced chives and pomegranate seeds, to garnish
In a mixing bowl, whisk together miso paste, soy sauce, garlic, ginger, honey, rice wine vinegar, and water to make a marinade. Place the drumsticks in the marinade and refrigerate for 4-6 hours. Preheat the oven to 400 degrees F. Remove the drumsticks from the marinade and pat dry. Place on a nonstick baking sheet and cook for 15-17 minutes. Meanwhile, in a small saucepan, cook maple syrup, horseradish, and pomegranate seeds over medium-high heat until thickened slightly, about 5-10 minutes. Add the glaze to a medium bowl and toss the drumsticks in the glaze and return to the oven for another 5 minutes to allow the glaze to adhere to the chicken. To serve, garnish with pomegranate seeds and chives.
The A-List - Garlic Lemon Butter Steamed Artichoke and Farro Recipe:
1/4 cup butter, unsalted
1 tablespoon garlic, minced
1/4 cup white wine
1 tablespoon lemon
1 teaspoon parsley, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme, pulled from stem
kosher salt and pepper, to taste
1 cup farro, cooked
1/2 lemon for finishing
Cut the stem of artichoke and trim off the top. Cut away first outside row of artichoke leaves.
Place artichoke in the steamer and cook for 25 minutes. Steam artichoke until a knife pierces base easily. In a large pot, add butter and garlic. Cook for 3-4 minutes over medium-high heat. Add the artichoke. Add wine and lemon juice. Cook for another 3 minutes. Add parsley, crushed pepper, and thyme. Cover with lid and cook for 5 more minutes. Season to taste with salt and pepper. Add cooked farro. To plate, remove the artichoke from the pot and onto a plate. Spoon extra sauce all over artichoke and in between leaves. Make sure farro is spread evenly throughout the artichoke. Spritz with lemon juice.