Michael Anthony brings roasted and fried chicken to The Dish

After almost nine years at Gramercy Tavern, Chef Michael Anthony is taking on a new role for Danny Meyer's Union Square Hospitality Group - executive chef at Untitled, the hotly awaited restaurant at the new Whitney Museum in downtown NY. The James Beard Award winning chef's culinary career actually started with a business degree and a farm in Japan.

Here is how to make a few of his signature dishes: Roasted and fried chicken with dill and tatsoi, asparagus and turnips with guanciale and pecorino, grilled lobster toast and triple chocolate chunk cookies.

Roasted and Fried Chicken with Dill and Tatsoi

Serves 2

1 whole chicken, 3-3 ½ pounds

3 Tbsp Salt

1 bunch Thyme

2 boneless chicken thighs, cut into 1 inch pieces

½ cup AP flour

2/3 cup Cornstarch

Pepper

Grapeseed oil

1 cup plain Greek yogurt

1 Tbsp Lemon juice

1 tsp Dijon mustard

1 Tbsp Dill, chopped

1/8 tsp Cayenne pepper

2 pieces Baby Bok Choy, halved

2 cups Tatsoi

1 cup Sugar Snap Peas, cleaned

½ cup Fava beans

3 whole Baby Radishes, quartered

For the chicken:

1. Preheat oven to 425F. Using a paper towel, dry off the whole chicken and season the outside and the cavity of the chicken with salt. Stuff the cavity with thyme sprigs.

2. On a baking tray with a rack, place chicken breast side up. Roast for 45 minutes or until the internal temperature reaches 165F. Remove from oven and let rest for 10-15 minutes.

3. Fill a small pot 1/3 of the way with grapeseed oil and heat until temperature reaches 350F. Season the chicken thigh pieces with salt and pepper.

4. In a small bowl, combine flour and cornstarch. Lightly dredge chicken pieces in flour mixture and fry in the oil until the chicken is crispy and cooked through.

5. Season pieces with salt.

For the sauce:

• Mix yogurt with lemon juice, Dijon mustard, chopped dill, cayenne, salt and pepper to taste.

For the vegetables:

• Bring 4 quarts of water to a boil and season with 4 Tbsp salt. Blanch the vegetables individually, until bright green and still crunchy.
• Remove the vegetables and shock in an ice bath.
• Drain ice water, pat dry and reserve the vegetables.

To serve:

• Gently rewarm the vegetables in a small pot with one tsp olive oil and a squeeze of lemon juice.
• Place the yogurt on the base of the plate and top with fried chicken pieces.
• Remove the breasts from the whole chicken, cut in half lengthwise, and place on the plate. You can reserve the rest of the whole chicken for another use.
• Arrange the green vegetables around the chicken and garnish with radishes.

Ramp, Spring Onion and Bacon Tart

Makes 1 flatbread

2 Tbsp Olive Oil

3 slices bacon, diced small

1 small onion, thinly sliced

6 spring onion whites, thinly sliced, greens reserved and thinly sliced

6 ramp whites, thinly sliced, greens reserved and thinly sliced

¼ cup Cream

1 piece flatbread, about 8 inches by 12 inches

1 clove garlic, halved

2 tsp Sherry vinegar

Black pepper

Baby Spring Greens

Extra Virgin olive oil

For the flatbread:

1. Preheat oven to 400F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and lightly brown, about 6 minutes.

2. Reduce the heat to low, add the onions, spring onion whites, ramp whites and a pinch of salt. Sweat over low heat until completely soft and translucent, about 10 minutes. Add cream and continue to cook for 5 minutes. Taste and check for seasoning.

3. Put the flatbread on a baking sheet, drizzle with 1 tablespoon olive oil and rub the bread with a garlic clove.

4. Toast the flatbread for about 10 minutes, remove and set aside.

5. In a small bowl, combine the sliced spring onion and ramp greens with the onion and bacon mixture. Season with sherry vinegar and black pepper.

6. Spoon onion mixture onto the flatbread, leaving a small border around the edges. Place flatbread back into the oven and bake for about 10 minutes.

7. Remove and garnish with baby spring greens and a drizzle of Extra Virgin olive oil.

Asparagus and Turnips with Guanciale and Pecorino

10 small, white Hakurei Turnips, peeled

1 bunch Asparagus, woody bottom of stem removed

2 ounces Guanicale, small dice

1 Egg yolk, raw

2 Egg yolks, hard boiled

2 Tbsp Lemon Juice

1 Tbsp Dijon Mustard

1 Tbsp Pecorino cheese, grated

1 Tbsp Parmesan cheese, grated

Extra Parmesan for garnish

Salt

Extra Virgin olive oil

For the vegetables:

1. Preheat the oven to 400F. In a small bowl, toss 8 turnips with 1 tablespoon olive oil and season with a ½ teaspoon salt.

2. Place turnips on a baking sheet and roast in the oven for 15-20 minutes, until tender and lightly browned. Let cool and cut all in half. Set aside.

3. Bring 4 quarts of water to a boil and season with 4 tablespoons of salt. Cut asparagus into 1 inch pieces on a light bias, reserving three whole asparagus for garnish. Quickly cook the asparagus pieces for about 20 seconds and transfer to an ice bath. Let cool, drain water, and reserve the asparagus.

4. In a small sauté pan over medium heat cook guanciale until edges are lightly crisped and a good amount of fat has been released. Remove guanciale from pan with a slotted spoon and reserve the fat.

For the carbonara sauce:

1. In a medium bowl, combine raw and hard-boiled egg yolks, lemon juice and Dijon mustard. Using a hand blender or a whisk, slowly stream in the warm, rendered guanciale fat until emulsified into a sauce.

2. Add the cooked guanciale, pecorino and parmesan to the sauce. Season to taste with salt and black pepper.

To serve:

• Combine roasted turnips and asparagus in a small pot. Gently warm over low heat and stir in just enough carbonara sauce to coat the vegetables. Adjust consistency with water if needed.
• Cut remaining uncooked asparagus into 2 inch pieces on a bias. Using a mandolin, thinly slice both asparagus lengthwise and reserved raw turnips into rounds.
• Plate warm vegetables in a shallow bowl. Top with sliced raw turnips and asparagus. Finish with shaved parmesan.

Grilled Lobster Toast

Serves 4

2 Lobster tails, shell on

2 Tbsp Shallots, minced

4 Scallions, charred on the grill and thinly sliced

2 Tbsp Celery leaves, chopped

2 Tbsp Tarragon, minced

1 Tbsp minced Chives

2 Tbsp Mayonnaise

Zest of ½ Lime

Zest of ½ Lemon

Juice of ½ lemon

2 shakes of Tabasco

Salt and Pepper

4 slices Brioche or other sliced bread

For the lobster salad:

• Split lobster tails in half lengthwise. Cook on a grill cut side up for 2 minutes. Flip and char cut side for 30 seconds. Let cool and remove meat from shell. Finely chop the meat and reserve.
• In a medium sized bowl, combine the chopped lobster with shallots and scallions.
• Stir in the mayonnaise, using just enough to bind the salad.
• Add celery leaves, tarragon, chives, citrus zest and Tabasco.
• Season to taste with salt, lemon juice, and pepper.

To serve:

• Brush each slice of bread with olive oil and grill until lightly browned.
• Spread lobster salad on top of each slice and serve.

Triple chocolate chunk cookies

2/3 cup brown butter

2 tablespoons vanilla extract

½ cup granulated sugar

¾ cup light brown sugar

½ teaspoon kosher salt

1 Extra Large Whole Egg

1 egg yolk

2 cups of "cup4cup" Gluten Free Flour

2/3 teaspoon baking soda

½ cup Guittard 72 % chocolate

¼ cup Guittard 38% chocolate (milk)

¼ cup Guittard 32% chocolate (whites)

Melt brown butter until just warm

Add butter in the Kitchen Aid, add sugars and salt and WHISK on low speed for about 1 minute.

Add eggs and yolks and whisk on Medium speed for 30 seconds. Turn off and rest for 5 minutes.

Whisk and rest for same amount of time, 3 more times. At the end it should look like thick frosting.

Sift flour and soda. Switch attachment to a paddle and add all flour at once and mix on speed 1 just to combine. Add chocolates and mix to combine being careful not to break buttons too much.

Rest overnight and scoop.

Bake on 375 degree F, until spreads (it spreads a lot) golden and crispy on outside, still moist on inside. Approximately 4- 6 minutes.