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

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

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.


Other Great Related Links:
The Styling of California Cheese

Living in the Details

The Secret's in the Rice

Petaluma Poultry

Executive Chef Josh Silvers Bio












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