Hot
Smoked Chicken with Wehani Rice Salad
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
A
Hot Smoker is Needed for this Recipe !
Made
with:
Petaluma Fresh, Organic, Poultry Chicken
Serves
2 - 4
Ingredients:
1 Whole Chicken
(marinate chicken overnight and hot smoke)
Honey
Beer
(Framboise Lambic – this is a Belgian beer made
with raspberries)
Cooking
Method:
Cut chicken into parts, and marinate overnight in the
Honey Beer. Cook the chicken by Hot Smoker method.
Lundberg
Wehani Rice Salad Ingredients:
2 cups Lundberg Wehani Rice (cooked according to package)
1/2 cup Dried Cherries
1/2 cup Dried Cranberries
1/2 cup Brandy
1 oz. Sherry Vinegar
Zest of one Orange
1 Shallot (minced)
2 TBL Chives (minced)
1 TBL Chervil (minced)
1 TBL Mint (chopped)
Segments from one Orange
1/2 cup Walnuts (toasted and chopped)
Salt and pepper
Method:
Soak dried fruit in1/2 cup of brandy and one cup of hot
water until soft, then drain. Save liquid and reduce with
1 oz. Sherry vinegar and the zest of one orange. Reduce
to 1/4 cup. Toss rice, liquid, dried fruit, minced shallot,
2 TBL minced chives, 1 TBL minced chervil, 1 TBL mint
chopped, segments from one orange and 1/2 cup toasted
then chopped walnuts. Toss together. Season with salt
and pepper to taste.
|
