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(Audio Interviews, Recipes) Celebrity Chef Michelle Bernstein Talks with Comedian, Foodie Mike Glazer

Comedian, writer Mike Glazer (HBO, Food Network, Funny or Die, BuzzFeed, FOX, truTV, FUSE, High Times, Fullscreen, The Chive, CBS, UCB Theatre, and Second City Chicago ) won third place on America’s Worst Cooks in 2014 but has since graduated a culinary program and been able to work on sets like The F Word with Gordon Ramsey and co-hosts a food podcast called Weed and Grub.  He has been following his love of food with increased food related appearances, leading to many types of opportunities. So, he seemed like a great person to bring along to Macy’s to interview Macy’s Culinary Council Chefs Anthony Lamas of Seviche fame and James Beard Award Winning Crumb on Parchment’s Michelle Bernstein, also known for her many television appearances.

Here, find the audio interview between Glazer and Chef Bernstein,  who later gave a demonstration and tasting of her Sweet Lemon Tea Brined Fried Chicken and gravy, Braised Greens and Rose Kissed Cupcakes to just over 100 eager audience members on the third floor in the home department of Macy’s at Oxmoor Mall. (See recipes below.) Attendee seats each had a free kitchen whisk, a pack of wet wipes, recipe cards and a bottled water upon arrival. Bernstein is also the author of “Cuisine a Latina” and Host of Check Please South Florida (WPBT2) and Host of Soflo Taste (Channel 10).

Read More to listen to the audio interview and to eat up her lovely recipes.


Michelle from Food & Dining Magazine on Vimeo.

 

Sweet Lemon Tea Brined Fried Chicken

SweetLemonTeaBrinedFriedChicken

makes 14 legs, serves 6-8

Ingredients: 

4 cups sweet tea (very strong black tea made with 1 cup of sugar)

4 cups water

1/2 cup kosher salt

1 teaspoon black peppercorns

2 lemons sliced thin, seeds removed

14 chicken legs (drumstick)

All-purpose flour, for dusting

Oil, for frying

For the Flour Mixture

2 cups All-purpose flour

1/2 cup Wondra flour

2 tablespoons cornstarch

1 tablespoon old bay

1 teaspoon black pepper

1 teaspoon kosher salt

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

Whisk together all ingredients to combine

Wet Ingredients

2  cups buttermilk

2 large eggs

Whisked together until homogenous

Method:

 

Combine the water, tea, lemon slices, salt and peppercorns, mix well. Add the chicken for 24-48 hours. Drain the chicken and allow to sit at room temperature for about an hour. Dust with all-purpose flour. Place in the buttermilk/egg mixture then into the flour mixture, shake off excess. Fry in vegetable oil at 300°F until golden brown and internal temp reaches at least 165° F. Season with Salt

For the Gravy: (serves 4-6)

2 tablespoons butter

1 cup yellow onion, 1/8 inch diced

2 tablespoons all-purpose flour

1 wuart really good chicken stock reduced to 1 cup

3/4 cup heavy cream

In a small pot, cook the onion in the butter over medium low heat until soft, no color! Add the flour, stirring, for 3-4 minutes. Whisk in the chicken stock and then the heavy cream. Stir, allowing to reduce, until you reach the consistency you want, season to taste with salt and pepper.

Braised Greens (serves 4-6)

Ingredients:2 1/2 tablespoons extra virgin olive oil

1 cup yellow onion, 1/8 inch diced

1/2 teaspoon red crushed chili flakes

4 garlic cloves, smashed iwth the side of a knife

1 pound Tuscan kale, ribs removed, blanched for 1 minute, drianed, chopped

salt and pepper, to taste

Method:

 

Heat the oil in a large saute pan, add the onion and cook, stirring occasionally, until caramelized. Add the chili flakes and garlic, season with a pinch of salt and pepper, saute for 1 minute. Add the blanched, chopped kale. Cook on low for about 20-25 minutes, stirring.

Rose Kissed Cupcakes

(Makes 16-18)

Ingredients:

14 oz granulated sugar

2 sticks butter, room temperature

3 large eggs, room temperature

2 large egg yolks, room temperature

1 teaspoon vanilla extract

2 tablespoons rosewater

3 cups unbleached all-purpose flour

3 teaspoons baking powder

1 teaspoon fine salt

1 cup sour cream

Method:

Adjust oven rack to the middle position and preheat to 350°F.

Line standard cupcake tins with paper liners.

Cream the butter and sugar in the bowl of a stand mixer until fluffy. Scrape down the sides, add in the eggs and yolks and beat for 3-5 minutes until light in color.

Scrape down the sides of the bowl, add in the vanilla and rosewater. Sift together the flour, baking powder and salt. Add the dry ingredients into the mixer and mix just until the batter starts coming together, add in the sour cream and mix just until combined. Scrape down with a spatula and mix by hand until no sour cream streaks remain. Divide batter among cups, about 2 ounces each. Bake until a toothpick comes out clean, about 20 minutes. Cool on a wire rack. Top with toasted, crushed pistachios for garnish.

Frosting:

4 sticks butter

6 cups confectioners sugar

Pinch salt

2 tablespoons rose water

3-4 drops pink food coloring

2 teaspoon vanilla extract

In a mixing bowl fitted with a flat beater, beat the butter and sugar with the salt until smooth; mix in the rose water, vanilla and food coloring. Place in a pastry bag with a star tip.

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