These sweet potatoes are about to go through an unthinkable physical challenge: they're roasted, fried, and sautéed. But the cool thing is, the recipe is actually easy peasy and still manages to perplex your taste buds - in the best way ever.
Chef Marc Kusche became Hamilton's Kitchen's executive chef back in May. He's says sweet potatoes are "underestimated."
"You can do so much with the sweet potato," he said, after tossing the cubes in a bath of hot oil. "Not just with, for example, Thanksgiving [when] everybody does the sweet potato pie or mashed potato... There's so much more you can do!"
Like, surprising the potato with an unlikely marriage between honey and a jalapeño. To best explain the result - I woke up two to three times that night, went to the fridge, opened up my Hamilton's Kitchen takeout box, and munched on those bad boys like no one else's business. Pringles said it right - once you pop, you can't stop.
But that's just the side, folks! The main dish is a half-roasted chicken with a very special marinade.
"This is one of my favorite recipes, actually," Chef admitted. "It's very simple."
And you won't need more than a butter knife if you follow the directions below.
So let's cook! (NOTE: You can watch Chef Marc demo recipes this Sunday at the Orlando Home Show's Edible Orlando Cooking Stage at 12:30 p.m.)
Hamilton's Kitchen at The Alfond Inn
Jalapeño and Honey-Glazed Sweet Potatoes
Ingredients:
2 pounds sweet potato
1 fine diced jalapeño
½ cup Lake Meadows Farm Honey
Salt & pepper to season
Directions:
Cut the sweet potato in half and place them on an olive oil sprayed sheet tray skin side up. Roast the potatoes in the oven at 350 degrees for about 30 to 40 minutes. Let potatoes cool down. When they are cold, dice them into medium size cubes and deep fried till golden brown, transfer potatoes to a sauté pan. Drizzle honey over and diced jalapeños and sauté for 1 to 2 minutes. Season with salt and pepper and serve with chopped chives.
Marc’s Grilled Chicken Marinade
Ingredients:
¾ cup roasted garlic
½ cup white wine vinegar
4 half brined chicken (see brine recipe below)
½ cup blended olive oil
2 tablespoons dried Italian seasoning
2 tablespoons chopped rosemary
1 teaspoon red pepper flakes
2 tablespoons Kosher salt
1 teaspoon fresh black pepper
1 tablespoon sugar
1 lemon, thinly sliced for garnish
Combine all ingredients in a bowl and mix well. Place the ½ chicken in a large container and pour the marinade over the top. Cover with plastic wrap and leave it in the fridge for least 8 hours or overnight.
Remove the chicken from the marinade (but don’t wipe the herbs off, they’re delicious charred right on the skin). Season lightly with salt and pepper.
Place the chicken skin–side down and grill them on high, make sure all the herb flavor are getting in the skin when you grill them off. Move the chicken to a roasting pan and cook in the oven at 350 degrees for approximately 15 to 22 minutes.
Garnish with grilled lemon slice, sauté rapini and roasted potatoes.
Chicken Brine
Ingredients:
2 quarts water
2 tablespoons kosher salt
2 tablespoons sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
3 crashed juniper berries
1 star anise
1 bunch parsley
Directions:
For the brine, mix all dry ingredients together with water and bring it up to boil for 2 to 3 minutes, cool it down and add the fresh herbs. When it is cool, add the chicken and leave it in the brine for 12 hours. Dry chicken with paper towels and rub with chicken marinade.