April 24th: Fried Chicken, Cornbread, Greens with Asian Influences

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April 24th: Fried Chicken, Cornbread, Greens with Asian Influences

$25.00

Learn how to make Asian spiced fried chicken, cast iron cornbread, and miso braised greens.

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Is there better comfort food than fried chicken, collards, and cornbread? Maybe. But, I challenge you to find a more flavorful comfort food than the Southern classics updated with Asian ingredients and flavors. It’s a combination as old as broccolini itself. Which, as I’m sure you know, was created in the 1990’s as a hybrid between broccoli and gai lan (aka Chinese broccoli). Broccolini wasn’t even marketed as broccolini in the United States until 1998. Now, everyone – everyone that doesn’t fear vegetables that is – is very familiar with broccolini. The same can be said about five spice, gochugaru, and miso. And wouldn’t you know it, we will be using those three ingredients in this class!

In this virtual cooking class, you will learn how to make Asian spiced fried chicken thighs. The cast iron cornbread we are making has leeks in it, which is a nod to scallion pancakes. The collard greens will be braised in miso. And you will need to forage for the cocktail. That’s right, this is the first class where the chef is asking us to forage. But forage for what, you ask? Green pinecones.

When you see pinecones cropping up in the spring, twist them off of the trees when they’re solid green, or up to as late as when brown scales begin to form (still on top of a primarily green cone). You need to harvest them BEFORE they become hard or spiny. Never take more than one from a cluster, as not to interfere too much with the tree. Also, if you can’t get some, you will still have a great cocktail!