the seeds are ground to near powder and used to thinly coat chicken cutlets, which are then lightly pan-fried to golden crispness. No egg wash. No flour. To dress the arugula, a bit of the brine from the jarred artichoke hearts that are also featured.
She gets big flavor from so few ingredients because she’s not afraid to use a heavy hand when it comes to the bolder foods, and she leans into pickled and fermented add-ins, too. Her rib-eye gets a two-hour dry brine of salt and minced capers. If you’re going to include a recipe for braised brisket with 40 cloves of garlic, you’d better include a tip on how to peel the alliums, right? She does.
“Rodney Scott’s World of BBQ" is part of our country’s ongoing course correction, and the James Beard Award-winning pitmaster makes the most of his chance to shine a light on rural Carolina culture and the role whole hog barbecue plays in it. Scott devotes much of his debut cookbook to his own biography, which, you slowly realize, is invaluable first-person documentation of Pee Dee barbecue, much of which could have been lost to history without his efforts to write it down.
Preparing the chipotle oyster soup from the cookbook whets my appetite for the port city of Altata in Sinaloa, where the waters of the Pacific Ocean yield what Jinich thinks are some of the meatiest oysters anywhere. Topping chicken thighs with a rough red paste of ancho and chipotle chiles, plus toasted cumin seeds and a fistful of garlic cloves, suggests I need to make a detour to the state of Hidalgo in central Mexico, where the dish goes by the name pollo ajocomino.
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