NEW HOT SAUCE
I popped into my local Coop and came across @cheekyboysauces. There were three to choose from but the coconut hot sauce stood out to me. Unlike the others in the range which were red in colour, this one is a pale brown and the spicy kick comes from the 38% ginger that goes into it.
Oddly it reminded me of unbaked carrot cake mix a bit but it definitely packs a punch thanks to the ginger and is very morish. (I may have had a few spoonfuls). I think it could possibly be used to flavour a Thai curry.
Available in stores & online ~ below.
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Cheeky Boy Sauces are created & produced in West Sussex, England.
Waitrose Leckford Estate #leckfordestate
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Southern Coop stores #southerncoop
Wittering Reigate Chobham Emsworth Selsey Southbourne Westbourne
Shop these links online:
Pol Hill Farm Shop @ Amazon.co.uk
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MuscleFood UK http://goo.gl/Wou9sg
Wilhelm Fine Food http://goo.gl/c4oRRW
Cavatelli with Tomato, Nduja and Ricotta ⚡️ Not pictured: all of our fellow Red Hook neighbors who came together tonight for the 12th annual #tasteofredhook to support @rhookinitiative 🙌🙏💯 #eatwellanddogood
MILE-HIGH BISCUIT SANDWICHES WITH SWEET HEAT HOT CHICKEN 🔥
1 c. all-purpose flour
3/4 c. yellow cornmeal
2 tsp. baking powder
2 tsp. cayenne pepper
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
2 c. Buttermilk
5 chicken cutlets (about 1 lb.) halved crosswise
7 c. vegetable oil
1/4 c. hot sauce
3 tbsp. Honey
4 c. all-purpose flour, spooned and leveled, plus more for working
4 tsp. baking powder
1 1/2 tsp. kosher salt
1 tsp. baking soda
3/4 c. cold unsalted butter, cut up
1 1/2 c. Buttermilk
1⃣Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to a plate.
2⃣Set a wire rack over a baking sheet lined with paper towels. Heat 1 1/2 inches oil in a Dutch oven to 360°F. Fry chicken, in batches and turning occasionally, until golden brown, 4 to 5 minutes. Transfer to prepared rack.
3⃣Whisk together hot sauce and honey in a bowl. Drizzle warm chicken with hot sauce mixture. Serve immediately.
4⃣Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Stir in buttermilk with a fork until dough begins to form a ball. Turn dough out onto a lightly floured work surface, knead 2 or 3 times, adding additional flour as needed to prevent sticking.
5⃣With floured hands, pat dough into a 1-inch-thick square (8 to 9 inches). Cut dough into 4 squares and stack on one another. Roll stacked dough into a 1-inch- thick square, repeat 3 more times. With a floured knife, trim around sides of dough to create clean edges. Cut into 9 biscuits. Place biscuits slightly touching on a baking sheet. Chill 15 minutes.
6⃣Bake biscuits until golden brown, 18 to 20 minutes. Split biscuits and serve with Sweet Heat Hot Chicken.
💥Recipe courtesy @countryliving
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Chef Sakagami-San jokingly called this one “Meatball”, which is actually a toro scallion tartare nigiri. This is the first time I’ve seen it served in NY, the only other place I’ve had it was at Sushi Sasabune in HNL. It’s so soft and fatty and it melts in your mouth unlike any other...
Michelin 2 ⭐️
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the highlight of my week so far is this accidentally seared focaccia pudding w/ all-night-long accidental 🍓 drenched in its own syrup and candied pecans and a gelato. I don’t care if the rest of my week is gonna look like hell bcos this Tuesday special @superiorityburger made up for it, big big time 🙌 will clear my Tue night schedule from now on thank you!!
pork t-bone 🐷 with grilled peaches 🍑 🍷 this #chardonnay from @deseodemichael paired perfectly with this 😏
📍 @mwellshq 👈🏽 my new fave spot in #LIC
📆 check out the @deseldemichael harvest party 10/13 at the exclusive winery out east #longisland !
Kicking off my third week in a row traveling to NYC with a killer solo dinner! Seriously, never be ashamed/embarrassed to eat alone.
This time I dined at @atoboynyc, a modern Korean restaurant conveniently located very close to where I work at my hotel! Dinner is prix fixed menu of three different courses served with rice.
Pictured here is my first course- one of the most amazing beef tartares I’ve ever had the pleasure of eating!
Dry noodles with minced meat from Lam Zhou in Chinatown Manhattan. Fanastic texture and super satisfying to eat. I've been here before to try their knife cut noodles in soup and hated it, this dish was so much better. It's not always about the restaurant but rather what you order. Glad I gave this place another chance!
Coconut ube swirl from Soft Swerve. I love this place, one of my favorite places to grab ice cream in New York. The prices are low, you get pretty big scoops for what you pay and their flavors are exotic and delicious. Winning combinations in almost every area. And yes their ube flavor is as good as they say. There's a reason why there's always a long line here, a local favorite! @softswervenyc