Chef John Seymour brings buffalo chicken to The Dish
Chef John Seymour has always been a New York City boy, having grown up in Manhattan and spending much of his time in his father's Irish pub.
After seven years bartending throughout the city, Seymour ventured out on his own, and opened the popular burger joint Pop's of Brooklyn in 2007. Within a few years, Pop's also opened in Manhattan, as did Seymour's fried chicken favorite, Sweet Chick.
Here is how to make some of his signature dishes: Buffalo chicken, kale BLT, fried Brussels sprouts with molasses gastrique and shrimp and grits!
Buffalo chicken (recipes are for 4 servings (8pc chicken/4pc waffle). Number of waffles may differ based on type of waffle maker used)
Ingredients:
1c franks hot sauce
1/2c butter, cubed
1/4c blue cheese dressing
1 stalk celery, small dice
1 carrot, peeled and shredded
4t crumbled blue cheese
Method:
For the sauce, heat hot sauce over medium heat, slowly whisk in cubed butter. Set aside
For the waffles, add diced celery and shredded carrot to 1qt waffle batter. Spray waffle machines with non-stick spray and make 4 waffles
To serve, toss fried chicken with hot sauce mixture, serve with carrot celery waffle and side of blue cheese dressing. Garnish waffle with additional blue cheese crumbles
Kale BLT
Serves 4
1 head of kale stemmed, cleaned and rough chopped
1 pint grape tomatoes sliced in half
4 pieces of 3/4 inch sliced slab bacon. (can be found at gourmet grocery stores)
Vinaigrette
1 cup mayo
3/4 cup sour cream
1 whole preserved lemon zest finely dice
1/2 tbs raspberry vinegar
Preparation
In a mixing bowl add mayo and vinegar, set aside.
Using a blender, blend crème fraiche and preserved lemon zest.
Combine crème fraiche with mayo and whisk together. Season to taste with salt and pepper.
Caramelize the bacon in a saucepan till golden and then cut in thirds
Combine kale and tomatoes in a bowl and add approximately 3/4 cup of dressing to coat greens and tomatoes, season with salt and pepper.
Fried Brussels sprouts with molasses gastrique
Garnish with toasted almonds
1 # Brussels sprouts cut in half
Gastrique
2.5 cups bourbon
1 quart molasses
1 cup chicken stock
1/2 cup malt vinegar
2 sprigs thyme
2 crushed garlic
1 clove
5 whole black peppercorns
1 petal star anise
1/2 tbs Aleppo
In large pot
Add whiskey and cook off alcohol
Add all remaining ingredients
Bring to a boil and then simmer till glaze consistency (approximately by half)
Fry Brussels at 350 till crispy and golden
Toss with qastrique and garnish with toasted almonds
Shrimp and grits
Grits recipe
1 pint diced onion
1 quart heavy cream
2 quarts chicken stock
2 quarts shredded sharp cheddar
1 quart grits
Sweat onions
Add cream and chicken stock, bring to boil
Add grits and stir constantly till thick and desired consistency. Season. Keep warm and set aside
Pepper sauce
1 quart diced red peppers
1 quart diced green peppers
2.5 cups diced onions
1 jalapeno seeded and finely diced
6 cups chicken stock
1/3 tsp cayenne pepper
1/3 tbs paprika
Sweat onions and peppers, add jalapeno and spices and continue cooking for a couple of minutes. Add chicken stock and simmer for 45 minutes. Season and keep warm.
Garnish
1 poached per order and chopped scallions
Sauté 8 pc shrimp per order add pepper sauce and continue cooking until shrimp is completely cooked. Remove shrimp and add a little butter and lemon juice to taste.
Plate grits, add pepper sauce and shrimp.
Garnish with poached egg and chopped scallions