Included in your box:
After graduating from the Culinary Institute of America in Upstate New York, Francis worked in several high cuisine restaurants in San Francisco. After four years, he moved to New York City where he worked at Blue Hill and later as sous-chef at the Two Michelin Star rated restaurant, The Modern. In 2018 Francis and his wife Amelia opened Vianda in Santurce, where they serve a small menu that evolves constantly, always anchored by local ingredients.
4 chicken thighs
2 cups buttermilk
1 teaspoon salt
1 teaspoon smoked paprika
All purpose flour
1 qt canola or vegetable oil (for frying)
* For a vegetarian alternative: use cauliflower florets instead of chicken thighs.
Before the event: marinade the chicken with salt and paprika and submerge in the buttermilk for at least 8 hours.
In a heavy-bottom pot place the oil and bring to 350F . Take the chicken out of the buttermilk brine and drain excess buttermilk. Coat chicken thighs with plenty of flour and gently place in
the hot oil. Fry the chicken until golden brown and cooked through (about 8-10 minutes).
(Included in box – you do not need to buy these ingredients)
2 eggplants, cut into small slices (if the eggplant is large, one should be sufficient)
1 fennel, small diced
1 red onion
2 fresno chile (or ají picante) minced
2 garlic cloves minced
1 cup crushed cherry tomatoes
1/3 cup pine nuts
1/4 cup dried cherries
1 red pepper flakes
3 tbsp sugar
2 tbsp salt
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
Toss the eggplant with 1 tablespoon of salt. Let drain for at least 30 minutes (either on top of a colander or placing atop absorbent paper towel), not only will this season the eggplant but will get rid of a lot of its inherent bitterness. Make sure the eggplant is dry before you cook it.
Heat 2 tablespoons of oil in a 10-inch sauté pan (you need plenty of oil as the eggplant tends to soak it up). Make sure the oil is plenty hot, almost to the smoking point, before gently placing the eggplant in the hot pan. Sauté until some color is achieved, and the eggplant is fully cooked. Transfer eggplant to paper towels to drain. Let cool.
Cook in a pan on medium-low heat until softened. Transfer the fennel to paper towels to drain. Let cool.
Toast in a dry skillet over medium-low heat, constantly stirring, until golden brown (about 3-4 minutes)
Heat 1 teaspoon of oil in a large skillet over medium heat. Cook onion, chiles, and garlic, occasionally stirring, until tender but not browned (about 5 minutes). Stir in red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes, vinegar, and sugar; bring to a boil, stirring to dissolve sugar. Add dried cherries, eggplant, fennel, and pine nuts. Mix and season with salt
1 bunch kale, removed of stems and roughly cut
1/4 cup diced bacon
1 ea sweet onion, diced
4 ea cloves of garlic, minced
1.5 cup water
* For a vegetarian alternative: do not include bacon.
Before the event: remove stems from the kale and cut it roughly, dice the onion and mince the garlic.
In a heavy-bottomed pot over medium-low heat render the bacon. Once nearly crisp, stir in the onion and garlic and sweat until onions are translucent, about 3 minutes. Add the kale, cover, and cook for about 10 minutes. Uncover and reduce the liquid until the pan is dry and the kale begins to crisp. Deglaze the pan with 1/2 cup of the water and cook until the pan is dry and the kale once again begins to caramelize. Deglaze once more with 1/2 cup water and cook until the pan is nearly dry. Deglaze a third time with the remaining 1/2 cup water and cook until the pan is nearly dry. Season with salt. The whole process will take about 20 minutes.