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About the Recipe: The idea for this recipe came from Chef Surti’s Indian culture, blended with his Southern upbringing. Yogurt-marinated chicken always yielded consistently tender, juicy chicken, but lacked the bronzed crispy skin he loved from Western styles of roasted chicken. Using this marinade, the meat will be moist and tender with a crispy, brown crust.
Recipe by Chef Vivek Surti,
For more information see:
https://thelocalpalate.com/recipes/vivek-surtis-mayo-yogurt-marinade/
Note: We serve it with a recipe from Chef Sean Brock for Barely Cooked Tomatoes.
Barely Cooked Tomatoes: by Chef Sean Brock
About the Recipe: The tomatoes add a garden-fresh tomato flavor to the warm, juicy tomato sauce.
For the Tomatoes: Peel tomatoes with a tomato knife or remove with blanching technique.’
Blanching – bring a medium pot of water to a boil over high heat. Make an ice bath with equal parts of ice and water in a large bowl. Lightly score the skin on the bottom of each tomato with an X and submerge the tomatoes in the boiling water for 10 seconds. Remove and submerge them in ice bath to cool, do not leave them in there longer than 5 minutes. Drain; peel; remove seeds; cut them into medium dice.
In a small bowl, combine diced tomatoes, fish sauce, and vinegar; set aside to blend flavors for about 1 hour or longer.
Before serving, reheat tomatoes over low heat until just warmed through. Remove from heat; keep warm for serving.
pdf for Copy of Recipe – All-Purpose “Workhorse” Marinade
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