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Cooking with Sun King: GFJ Double Recipe


Thursday, June 16, 2016

The age old question, what comes first, the chicken or the egg?  Why not have both at the same time!

 

This month's Cooking with Sun King features not one but two recipes using GFJ.  The two recipes bring you eggs and chicken with a GFJ Deviled Egg Recipe and GFJ Brined Chicken Wings.  Impress your friends at your next gathering or take these along for a picnic.  

 

 


 

GFJ Deviled Eggs

 

Servings: 12 / Active Prep Time: 15 min / Total Time: 3 days

 

 

Ingredients for the Pickle:

 

12 eggs

2 Cups Grapefruit Jungle (GFJ)

2 Cups Apple Cider Vinegar

8 Cloves of Garlic (peeled and crushed)

1 Shallot (peeled and sliced)

10-15 Sprigs of Parsley

2 tsp. Peppercorn

2 tbsp. Kosher Salt

1 tbsp. Baking Soda

 

Directions for the Pickle:

 

 

Start by hard-boiling the eggs. Place the eggs in a medium sized pot cover the eggs with at least 1 in of water add 1 tbsp. of salt to the water. Bring the water and eggs to a boil, once at a boil turn off the heat. Add the baking soda and cover, let stand for 13-15 minutes. Remove the eggs from hot water and place into an ice bath for 15 minutes, then peel the eggs and put eggs in pickling jar. Add the garlic, peppercorns and parsley to the jar with the eggs.

 

Add the remaining salt to the apple cider vinegar and microwave for 1 minute or until the salt dissolves. Stir the pickling liquid until the beer has become almost completely flat. Pour the pickling liquid over the eggs. Make sure everything is covered in the pickling liquid. Seal the jar and place in the fridge for at least 2-3 days before eating.

 

Ingredients for the Deviled Eggs:

 

1/2 cup Mayonnaise

3 tbsp. Grapefruit Jungle (GFJ)

1/4 tsp. Salt

1/4 tsp. Black Pepper, freshly grated

Paprika for garnish

 

 

Directions for the Deviled Eggs:

 

 

Slice the eggs in half lengthwise. isolating the yolks from the egg whites. Set egg whites apart.

 

In a blender add yolks, mayonnaise, beer, salt and pepper; blend on excessive except easy (about 1 minute).

 

Fill a pastry bag (or a ziplock bag with a nook cut off) with yolk combination. Pipe into egg whites. Sprinkle lightly with paprika.

 

 


 

GFJ Brined Chicken Wings

 

Servings: 12 / Active Prep Time: 15 min / Total Time: 3 days

 

 

Ingredients for Brine:

 

32 oz. Grapefruit Jungle

32 oz. Water

32 oz. Ice Cubes

5 lbs. Chicken Wings

4 oz. Kosher Salt

4 oz. Turbinado Sugar

Zest of one Grapefruit

2 tsp. Coriander Seeds

1/2 tsp. Crushed Red Pepper Flakes

 

Directions for the Brine and Wings:

 

 

Combine water, sugar, salt, zest, corriander and crushed red pepper flakes in a small pot and bring to a simmer insuring salt and sugar are dissolved. Add cold grapefruit jungle and ice. Once brine is cooled, add chicken wings and let sit for 2-3 hours. Pull wings out of brine and pat dry. Prepare smoker.

 

Heat smoker with peach or other fruit wood to 225 degrees. Smoke wings until an internal temperature of 165. Let rest 15-20 min or longer. To grill: grill wings 3-4 min a side at 400 degrees until skin has rendered and grill marks are present. To fry: fry wings 5-6 min or until skin is crispy. Toss with sauce, garnish with green onion and cilantro, serve.

 

 

Ingredients for the Sauce:

 

 

2 tbsp. Ssämjang (fermented bean and chile paste)

2 tbsp. Kochujang (chile paste)

1/4 cup Rice Vinegar

1/4 cup butter

Juice of one Grapefruit

1/4 cup Honey

Cilantro and Green onions for garnish

 

Directions for the Sauce:


 

Combine ssamjang, kochujang, rice vinegar, butter and honey in a small saucepot. Heat until butter is melted and puree in a blender until smooth. Hold warm.


 


 


 


 


 


 


 


 


 


 


 


 

  
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