Ashley Christensen Restaurants

The Latest

Category: Poole’s Diner Cookbook

Recipe: Buttermilk Fried Chicken with Hot Honey

Looking to make Ashley's signature fried chicken recipe at home? Look no further. This recipe, from Ashley's cookbook Poole's: Recipes and Stories from a Modern Diner, is inspired by the fried chicken her mother used to make when she was a child. The somewhat unconventional move of drizzling honey over the chicken came about because of her dad, who was a hobbyist beekeeper and gardener.

SERVES 4

Kosher salt

3 tablespoons sugar

1 whole chicken, cut into 8 pieces

Neutral vegetable oil, for frying

4 cups all-purpose flour

4 cups whole buttermilk

 

HOT HONEY:

1/2 cup honey

1 clove garlic, crushed

5 small thyme sprigs

1 rosemary sprig

3 dried pequín chiles (or chiles de àrbol)

1 tablespoon unsalted butter

Combine 6 tablespoons salt, the sugar, and 4 cups water in a large pot and stir until the salt and sugar dissolve. Add 4 more cups cold water. Add the chicken pieces. Cover and refrigerate for 8 to 12 hours. Remove the chicken from the brine, discard the brine, and pat the chicken pieces dry.

When you’re ready to fry the chicken, pour enough oil into a large cast-iron skillet to come halfway up the sides and heat until it reaches 325°F on a deep-fry thermometer. Meanwhile, put the flour and 1 teaspoon salt in a paper grocery bag, fold closed, and shake to combine. Fill a large bowl with the buttermilk. Line a baking sheet with paper towels.

Remove the chicken pieces from the brine and pat them dry. Discard the brine. One by one, dip the chicken pieces in the buttermilk, lift to drain the excess back into the bowl, then place in the grocery bag with the flour mixture. When all of the chicken is in the bag, fold the bag closed and shake for about 30 seconds to coat the chicken thoroughly with the flour mixture.

Lift the chicken pieces from the bag and shake off the excess flour. Add the pieces to the skillet, making sure not to crowd the pan and adjusting the heat of the oil as necessary to maintain 325°F. Fry the pieces, turning once, until done (155°F on the interior for white meat, 165°F on the interior for dark meat); this will take about 9 minutes for wings and drumsticks, 11 to 12 minutes for thighs and breasts. Transfer the chicken to the lined baking sheet and let rest for at least 10 minutes.

While the chicken rests, make the hot honey. Warm the honey, garlic, thyme, rosemary, and chiles in a small saucepan over low heat for 5 min­utes; the honey will begin to foam slightly. Remove from the heat and add the butter, gently swirling until it’s completely melted.

Arrange the chicken on a platter and spoon some of the hot honey and herbs over the top of the chicken. Pass around the remaining honey on the side.

December Book Signings

booksignings_social2

The clock is ticking and there are only a few more chances left to get your copy of the Poole's cookbook signed by chef Ashley Christensen. Please join us at one of the following local book signings.

December 10, 10 am to 2pm: Bridge Club Holiday Market, Bridge Club, Raleigh Join us at Bridge Club, AC Restaurants' private events space, for a special Holiday Market featuring some of our favorite local vendors. Chef Ashley Christensen and our executive pastry chef, Andrew Ullom, will each be giving cooking demos, and we’ll be selling signed copies of the Poole’s cookbook, as well as gift certificates to all the AC Restaurants properties. Come grab a mimosa and get your holiday shopping done! Participating vendors include: HAAND Ceramics, Peppertrain Beads, Farmer's Daughter, Videri Chocolate, o2 Fitness, and Short Stack Editions. Free to attend, RSVP here.

December 11, 2pm: Book signing with Short Stack Editions, Quail Ridge Books, Raleigh Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.

December 13, 5 to 7:30 pm: Book signing at Poole's Diner, Raleigh In honor of the Poole's 9-year anniversary, we'll be tipping back some champagne and signing some books at the counter where it all began.

December 17, 2 to 3:30pm: Book signing, Page 158, Wake Forest Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend.

December 17, 6 to 8pm: Book signing, Whisk, Cary Get your copy of the Poole's cookbook signed by Ashley at this meet and greet event. Free to attend. 

Recipe: Mashed Potatoes with Herb-Scented Cream

ac_mashed-12

 

Thanksgiving is next week (how did that happen?!), so we’re sharing the recipe for Mashed Potatoes with Herb-Scented Cream from the Poole’s Diner cookbook. And if you're looking for a few more ideas, pick up a copy here!

"Most kids not-so-patiently wait to lick the beaters that are covered in cake batter; I preferred the ones that were coated in mashed potatoes. But I’m not alone in my preference: mashed potatoes are iconic, a long-standing American diner–menu staple. They make a creamy canvas for such comfort-food favorites as meatloaf, pork chops, and fried chicken, but I find them even dreamier planted next to stewed tomatoes and cornmeal-fried okra. Lumpy or smooth, and sometimes comprised of just enough potatoes to hold the butter and cream together, mashed potatoes are a guilty pleasure that makes us all feel warm, loved, and soulfully fed.

In this recipe, I scent the cream with aromatics that take the mashed potatoes from canvas to foreground—cream is an awesome vehicle for introducing flavors. Though gravy is always welcome, I think you’ll find that these potatoes don’t need it." -Ashley Christensen

SERVES 6 to 8

4 cups heavy cream
1 1/2 teaspoons black peppercorns
1/2 shallot
1 head garlic, halved across the equator
1 fresh bay leaf
4 thyme sprigs
2 pounds Yukon gold potatoes
2 pounds russet potatoes
Kosher salt
1 cup unsalted butter, cut into cubes, at room temperature
Sea salt

In a large saucepan over medium heat, bring the cream, peppercorns, shallot, garlic, and bay leaf to a boil. Remove from the heat and add the thyme. Let steep for 15 minutes. Strain the cream through a fine-mesh sieve, discarding the solids and reserving the cream.

Peel the potatoes and cut them into 1-inch cubes. Place the potatoes in a pot with 10 cups water and season with 2 tablespoons kosher salt. Place the pot over high heat and bring to a boil. Reduce to a simmer and cook for 18 to 20 minutes, until the potatoes are fork-tender. Drain the potatoes well and return them to the pot.

In a large saucepan, warm the cream but don’t let it boil. Place the pot of potatoes over low heat just to warm them through. Using an electric mixer, whip the potatoes on medium speed until smooth. Add half of the warm cream to the potatoes, followed by half of the butter. Continue to beat with the mixer, and when both are fully incorporated, continue to add the remaining cream and butter bit by bit until you’ve reached a silky-smooth consistency. You may not need all of the cream and butter; it depends on how starchy your potatoes are. Season the potatoes with 1 teaspoon sea salt or to taste and serve immediately.

Texas!

texas_social

Join Ashley as she hits the road for the lone-star state!

Austin

11.7: Ashley and chef Michael Fotjasek pair up at his beautiful award-winning restaurant, Olamaie, for an incredible collaborative dinner that spotlights recipes from the Poole's cookbook. Tickets include a signed copy of the book, and proceeds benefit the Austin Food & Wine Alliance. Tickets here.

Houston

11.4: Book Signing at Billy Reid Houston (2702 Westheimer Rd.)

We'll bring the pimento cheese and greyhounds, you bring the shopping list! Purchase a copy of the Poole's cookbook, or spend $250 or more in store and receive one free! RSVP to hailey.bunnell@billy.reid.com

11.6: Southern Smoke

The BBQ festival to end all BBQ festivals. Hosted by Chris Shepherd, chef of Underbelly, this fundraiser for the MS Society brings together an incredible crew of chefs and pitmasters, including Aaron Franklin of Franklin's BBQ, Rodney Scott of Scott's BBQ, Tandy Wilson of City House, Ryan Prewitt of Peche, and Steven Stryjewski of Cochon. Ashley will be making the some unbelievable smoked beer can chicken. Tickets here.

11.9: Book dinner at Revival Market

Chefs Ryan Pera and Ashley Christensen both grew up in North Carolina but have very different experiences with the cuisine of their home state. Ryan, born and raised in Charlotte, grew up eating food influenced by his heritage—his parents came to North Carolina from The Bronx. But their approach to ingredients and the Southern larder is quite aligned. Join Ashley and Ryan for a special dinner event celebrating this philosophy through the recipes of Ashley's new book, Poole's. More details and tickets available here.

 

James Beard Award 2014Best Chef: Southeast
Home

Beasley's Chicken + Honey,
Chuck's, Fox Liquor Bar

237 S. Wilmington St, Raleigh NC, 27601

[919] 322-0127, 322-0126, 322-0128 Respectively

Bridge Club

105 W. Hargett St, Raleigh NC, 27601

Death & Taxes

105 W. Hargett St, Raleigh NC, 27601

[984] 242-0218

Poole's Diner

426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477