Chicken Parm Hoagie

 

Ingredients

Chicken

• 2 1/2 pounds boneless, skinless chicken breasts
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 5 eggs, beaten
• 2 cups Italian breadcrumbs
• 2 cups Parmesan, finely grated
• Olive oil, for pan-frying

Sauce

• 28 ounces canned crushed tomatoes 
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt

Hoagie

• 4 12-inch hoagie rolls
• 6 1/2 cups whole-milk low-moisture mozzarella, sliced
• 8 ounces fresh mozzarella, torn
• 1/2 cup Parmesan, finely grated
• Fresh basil leaves, torn

Steps

Chicken

1. Slice each chicken breast horizontally like a book, then place between sheets of plastic wrap and pound to an even thickness. Season both sides generously with kosher salt and let the chicken rest uncovered at room temperatures for at least 15 minutes

2. Set up three shallow bowls: flour seasoned with a pinch salt and the black pepper, beaten eggs, and a mixture of the breadcrumbs and Parmesan. A 50-50 ratio of Parmesan and breadcrumbs gives the crust a deep nutty flavor that plain breadcrumbs cannot.
3. Dredge the chicken in the seasoned flour and shake off the excess. Dip in the egg, letting the excess drip off, then press firmly into the breadcrumb-Parmesan mixture on both sides.
4. Place the breaded chicken on a parchment-lined tray, not a wire rack.
   Lifting it off a rack can pull the breading loose. Let rest for 5 minutes before frying.
5. Heat olive oil in a large heavy skillet over medium heat. Fry in batches, without crowding the pan, for 3-4 minutes per side, until golden brown.
   Pull the chicken at 155-160°F internal temperature. Transfer to a wire rack and let rest for at least 5 minutes before slicing.

Sauce

1. Heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook gently for about 3 minutes, until soft and fragrant. Do not let it brown.
2. Stir in the red pepper flakes and cook for 30 seconds.
3. Add the crushed tomatoes and kosher salt and simmer uncovered for about 15 minutes. until sliahtiv thickened

Hoagie

1. Once the cutlets have rested, slice them crosswise into pieces sized to fit the hoagie rolls with a little overlap so you get full edge-to-edge coverage.
2. Split each hoagie roll lengthwise, leaving the back hinge intact so the roll stays in one piece.
3. Preheat the broiler to hiah. Set the rolls cut-side up on a sheet pan
4. Spoon sauce across the bottom half of each roll. Lay the sliced cutlet pieces on top, overlapping slightly, then spoon a little more sauce over the chicken.
5. Laver the sliced low-moisture mozzarella first, then scatter the fresh mozzarella over the top. Broil for 2-3 minutes, until the cheese is melted, bubbling, and starting to blister.
6. Pull from the broiler and immediately finish with the grated Parmesan and torn basil.
7. For that full New York pizzeria hoagie-shop effect, wrap each sandwich in parchment paper, then foil, and let sit for a few minutes before eating.
8. Something good happens in that wrap.

New York Pizza

 

Ingredients

Dough

• 3 3/4 cups bread flour
• 1 1/4 cups water, chilled to below
  60°F
• 1 tablespoon olive oil
• 2 1/4 teaspoons kosher salt
• 1 3/4 teaspoons granulated sugar
• 3/4 teaspoon instant yeast
• All-purpose flour, for stretching

Sauce

• 28 ounces canned crushed

  tomatoes

• 3 1/2 cups canned passata
• 4 teaspoons kosher salt

Pizza

• 2 1/4 cups low-moisture whole milk mozzarella, shredded
• 2 1/4 cups low-moisture part-skim mozzarella, shredded
• 1 cup cup-and-char pepperoni
• 1/2 cup whole milk ricotta
• Pecorino Romano, freshly grated

Steps

Dough

1. Fit a stand mixer with the dough hook. Add the cold water and instant yeast to the mixer bowl and mix briefly.
2. Add the bread flour and olive oil and mix on low for 2 minutes.
3. Add the sugar and kosher salt and continue mixing on low for about 10 minutes, until the dough is smooth, elastic, and developed.
4. Cover the dough and rest at room temperature for 1-3 hours.
5. Divide the dough into two equal portions, about 14 ounces each. Shape each portion into a tight ball, sealing the seam underneath.
6. Place each dough ball in a lightly oiled container, cover tightly, and refrigerate for 2-4 days.
7. Tip: Three days is ideal for flavor and texture.
8. Remove the dough from the refrigerator and let it come fully to room temperature before stretching.
9. Tip: Cold dough can tear instead of stretching. This can take 3-4 hours, so plan ahead.
10. To stretch, coat the dough ball in flour and place it on the counter. Using your fingertips, gently press from the center outward, leaving about a 1/2-inch border untouched for the crust.
11. Press gently at first from the middle, then with more firmness as you work toward the edges. Rotate the dough as you go.
12. Once the dough has opened up, place both hands next to each other in the center of the dough, pull them apart gently, and rotate. Repeat until the dough reaches the desired size and thickness.

Sauce

1. Combine the crushed tomatoes. passata. and kosher salt in a bowl
2. Stir until combined. Do not cook the sauce; this is meant to stay fresh and bright.
3. Use about 2/3 cup sauce per pizza.
4. Tip: This makes significantly more sauce than needed for two pizzas.
   Portion the remaining sauce into containers and freeze for future pizzas.

Pizza

1. Place a pizza steel or stone in the oven and preheat the oven as high as it will go, ideally 500-550°F.
2. Stretch one dough ball and place it on a floured pizza peel.
3. Spread about 2/3 cup sauce across the stretched dough, leaving a 1/2-inch border.
4. Add about 4 ounces total shredded mozzarella per pizza, using a mix of the whole milk mozzarella and part-skim mozzarella
5. Tip: Keep the cheese coverage restrained, not heavy, so the pizza bakes up crisp instead of soggy.
6. Top with half of the cup-and-char pepperoni.
7. Bake on the preheated pizza steel or stone until the bottom is deeply golden, the cheese is bubbling, and the edges are beginning to char, about 5-8 minutes, depending on your oven.
8. Remove the pizza from the oven and immediately add dollops of whole milk ricotta across the hot pizza.
9. Finish with freshly grated Pecorino Romano, then slice and serve immediately. 

Source: Grillin After Dark

Chopped Cheese Sandwich

 Ingredients

Sauce

• 1/4 cup mayonnaise 
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon hot sauce
• 1 tablespoon pickle juice, plus additional as needed
• 1/4 teaspoon garlic powder
• Kosher salt, to taste

Chopped Cheese

• 4 6-ounce 80/20 ground beef burger patties
• Kosher salt, to taste
• Black pepper, to taste
• 1 large white onion, thinly sliced
• 1 tablespoon neutral oil
• 2 12-inch sesame hero rolls
• 8 American cheese slices
• 2 Roma tomatoes, thinly sliced
• 2 cups iceberg lettuce, finely shredded
• 1/2 cup hot cherry peppers, sliced
• Hot sauce for finishing, optional 

Steps

Sauce

1. In a small bowl, whisk together the mayonnaise, ketchup, mustard, hot sauce, pickle juice, and garlic powder.
2. Season with kosher salt and add a little more pickle juice as needed until the sauce is smooth, pourable, and easy to drizzle.
3. Refrigerate until ready to use. This is even better made a day ahead.

Chopped Cheese

1. Heat a flat top or griddle over medium heat and add the neutral oil.
2. Add the onion and cook, stirring occasionally, until soft and translucent.
   Season with kosher salt and black pepper.
3. Divide the onions into two long piles, roughly matching the shape of the rolls.
4. Place two burger patties over each pile of onions and smash them down hard, like an oversized smashburger. Season aggressively with kosher salt and black pepper.
5. Let the beef build a good crust, then flip once.
6. Once flipped and halfway cooked through, use two spatulas to chop through the beef and fold in the onions, breaking everything into a rough, irregular mix. Keep some of that seared exterior in the chop.
7. Divide into two long piles to fit the rolls and top each with four slices of American cheese.
8. Open the rolls, keeping the hinge intact, and place them open-faced over each meat-and-cheese pile so the bread acts like a cloche.
9. Once the cheese is fully melted, pick up the rolls, spread bodega sauce generously on both sides, and scoop the chopped beef mixture into the rolls from end to end.
10. Layer in the tomatoes, shredded lettuce, and sliced peppers. Finish with
11. Wrap each sandwich in parchment, then foil, and let rest for a few minutes before eating. That wrap pulls everything together and gives it the full bodega effect.

Source: Grillin After Dark

Karaage Crispy Chicken Sandwich

 

Ingredients

Karaage Marinade

• 3 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, grated
• 1 teaspoon sesame oil

Hot Honey Gochujang Sauce

• 3 tablespoons Mike's Hot Honey
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar

Quick Pickles

• 1 Persian cucumber, thinly sliced
• 1/2 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Miso Aioli

• 1/2 cup Kewpie mayonnaise
• 1 tablespoon white miso paste
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame oil

Crispy Chicken Sandwich

• 4 boneless, skinless chicken breasts
• 1 cup potato starch
• 1 cup puffed rice cereal, lightly crushed
• 4 hamburger buns
• Neutral oil, for frying

Steps

Karaage Marinade

1. In a medium bowl, whisk together the soy sauce, sake, ginger, garlic, and sesame oil.

Hot Honey Gochujang Sauce

1. In a small bowl, whisk together the hot honey, gochujang, soy sauce, and rice wine vinegar until smooth.
2. Set aside at room temperature.

Quick Pickles

1. In a small saucepan over medium heat, combine the rice wine vinegar, sugar, and kosher salt and cook just until dissolved.
2. Remove from the heat, pour over the sliced cucumber, and let sit at room temperature for at least 30 minutes. Refrigerate if making ahead.

Miso Aioli

1. In a small bowl, whisk together the Kewpie mayonnaise, white miso, rice wine vinegar, and sesame oil until smooth.
2. Refrigerate until ready to use.

Crispy Chicken Sandwich

1. Split the chicken breasts in half lengthwise and pound to an even thickness.
2. Place the chicken in a large bowl with the Karaage marinade and toss to coat. Cover and refrigerate for 1–4 hours.
3. In a shallow bowl, combine the potato starch and puffed rice cereal. Crush the rice cereal lightly so you have a mix of whole crisps and small crumbs. That mix gives the crust its extra-craggy texture.
4. Remove the chicken from the marinade and let the excess drip off. Dredge each piece firmly in the starch mixture, pressing so the coating adheres all over.
5. Fill a heavy pot with neutral oil and heat to 325°F. Fry the chicken in batches for 4–5 minutes, until the chicken reaches 155°F. Transfer to a wire rack and let rest for 5 minutes. Pulling the chicken at 155°F lets carryover heat finish the job while keeping it juicy.
6. Increase the oil temperature to 375°F. Return the chicken to the oil and fry for 2–3 minutes more, until deep golden and very crisp. This second fry is for color and crunch, not doneness. Drain again on a wire rack.
7. Roll each piece of hot fried chicken through the Hot Honey Gochujang Sauce, coating it fully. This should eat more like a buffalo-style coating than a light drizzle.
8. Toast the buns cut-side down in butter until golden. Spread miso aioli on both sides. Place the sauced chicken on the bottom bun, add the quick pickles, close the sandwich, and serve immediately. Tip: A potato bun is ideal if you can get Martin's Potato Rolls, though not all brands work as well since some are too big and a little dry.