WHAT: In a shameless campaign to drum up anticipation for our upcoming cookbook, The Art of Escapism Cooking – A Survival Story, today I am launching a new recipe series with a very self-serving, absolutely no-good intent. Lady and gentlemen, may I present to you, The Book Bait. What are book baits you ask. Well, they are brand new recipes that are not in the cookbook but however, in order to make them, you will need an essential component from the book to complete which, yes, is not yet published until October 15, 2019. And yes, I am willing to do that to you to sell books.
WHY: Aside from the main motive to get you to pre-order the book (and you can do it here, here and here!), the inspiration for creating this recipe series – if there is still room for this argument – is not entirely corrupt. There is a chapter inside the book called Condiments, consisting of sauces and spice-mixtures that are used more than once throughout the book. But since the wrapping-up of the book, I continued to unearth new and exciting ways to utilize them that are too good to be left unbothered. Which brings us to today’s subject, Fried Chili Verde Sauce.
HOW: If I could put this green chili sauce in every recipe in the book, I would. It’s a smooth, creamy almost, and fiercely fragrant puree made from green cayenne peppers that are cooked down, intensified, consummated. It packs such a pronounced profile of that savory, mouthwatering pepperiness that so many other chili sauces strive for but fall miserably short on, with just enough heat to break a mist of sweat on your forehead without burning your hair off. It sparkles as a supporting role in a small dollop but ultimately, can and should carry a dish as the main storyteller in a recipe such as this.
I call it, The Hulk, semi-butterflied dry-fried wings lathered in a fiery green hot puree with fried chili verde sauce as the base, and several varieties of green herbs to bring a grassy, fragrant, complex flavor profile to the overall, painfully pleasurable experience. The butter that is traditionally mixed into other hot wing recipes, is replaced by my extra-brown browned butter that is poured on ruthlessly at the end, humming its respective tune in this crispy, spicy, creamy and finger-licking chorus.
You probably want this immediately. I mean I certainly want it again since yesterday. But if someone is making you wait five weeks… well, that’s just mean.
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