THE Dish: Chef Wally Joe's ultimate five spice roasted chicken
Chef Wally Joe is chef, partner and general manager of the Memphis, Tenn. restaurant, Acre, which opened to rave reviews in June, 2011.
Born in Hong Kong and raised in Cleveland, Mississippi, his culinary education began as a child growing up in the rural Mississippi delta, where he was exposed to the "roots" of food.
After working in his family owned restaurant KC's -- the only AAA 4-Diamond restaurant in Miss. -- he went on to study banking and finance. But after he graduated, he returned to his true love: the kitchen.
On "CBS This Morning: Saturday" for THE Dish segment, Joe shares his ultimate dish: Five spice roasted chicken.
Five spice roasted chicken
Pre-heat oven to 325 degrees
1 3 lb. Whole chicken
1 tablespoon kosher salt
1/2 tablespoon fresh cracked white pepper
2 tablespoon Chinese 5 spice powder
1 small knob of fresh ginger, chopped
1 oz fresh cilantro
1. Pat the chicken dry. Rub the salt, pepper, and 5 spice powder liberally all over the chicken, including the cavity. Stuff the cavity with the ginger and cilantro.
2. Truss the chicken with butcher's twine.
3. Place the chicken in a roasting pan with a rack.
4. Roast the chicken for about 45 min. - 1 hr. To check for doneness, stick a paring knife or in the thigh.
If the juices run clear, the chicken is cooked.
5. Cut the butcher's twine. Carve the chicken in various parts or slices. Serve and enjoy.
Crispy brussels sprouts w/ spicy chile-lime sauce & chicken cracklins'
serves 4
1 lb brussels sprouts, cleaned
2 qt. Canola oil
1 tblsp kanzuri (yuzu chile paste) or sambal oelek
juice of 2 lime
1 tablsp white soy sauce
1 tablsp fish sauce
1 small shallot, minced
1 cup extra virgin olive oil
3 oz chicken skin
1. Heat canola oil to 350 degrees.
2. In a blender, mix the kanzuri, lime juice, soy sauce, and shallot. Slowly pour in the olive oil to emulsify. Reserve.
3. Fry the chicken skin in batches until crispy. Season with kosher salt. Allow to cool and crush. Reserve.
4. Cut the brussels sprouts in half. Fry them in batches if necessary. Toss with the vinaigrette and top with the chicken cracklins.
5. Serve while still warm.
For more recipes, go to Page 2.
Warm potato salad w/ nori-mustard dressing
serves 4
1 lb fingerling potatoes, cleaned
2 tablsp scallions, sliced
1/2 sheet nori, finely julienned
1 tablsp dijon mustard
2 tablsp mayonnaise
1/2 tablsp toasted sesame oil
1 teaspoon black sesame seeds
2 slices smoked bacon, cooked crisp and chopped
1. Boil potatoes until just cooked. Allow to cool and cut them into coins.
2. In a mixing bowl, mix the mustard, mayonnaise, and sesame oil together.
3. Toss the potatoes with the mustard mixture, bacon, nori, and scallions. Garnish with the sesame seeds. Serve.
Apple custard cake
4 1/2 cups granny smith apple
1 tbsp brandy
1 tsp lemon juice
1 cup AP flour
1 1/2 tbsp AP flour
1 1/4 cups sugar
2 1/2 tsp sugar
2 tsp baking powder
Pinch of salt
1 whole egg
2 egg yolks
1 cup vegetable oil
1 cup milk
1 tsp vanilla extract
Spray 9" small springform pans with vegetable oil spray. Place pan on sheet tray.
Place apple slices in hotel pan and cover with aluminum foil and bake at 500 degrees for about 10-15 minutes until apples are pliable and slightly translucent.
Toss apples with brandy and lemon juice and let cool for 15 minute
Whisk 1 cup flour 1 1/4 cups sugar and baking powder and salt together in bowl.
Whisk egg, oil, milk & vanilla together in second bowl until smooth.
Add dry ingredients to wet ingredients and whisk until just to combined.
Transfer 1 cup separate Bowl set aside Batter A.
Add egg yolks two remaining batter Batter B and whisk to combine.
Using spatula, gently fold in cooled apples. Transfer batter Batter B to prepared pan.
With remaining 1 1/2 tbsp flour into reserved batter Batter A. Pour over batter A into pan and spread evenly to pan edges and smooth surface. Sprinkle remaining 2 1/2 tsp granulated sugar evenly over cake.
Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/2 hours. Cool for five minutes. Run pairing knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners sugar.