California Fried Chicken

Chicken

• 1/4 cup extra-virgin olive oil

• 3 tablespoons kosher salt

• 2 tablespoons freshly ground black pepper

• 1 1/2 tablespoons minced fresh rosemary, plus 4 sprigs

• 1 1/2 tablespoons minced fresh thyme, plus 4 sprigs

• 1 1/2 tablespoons minced fresh sage, plus 4 sprigs

• 5 minced fresh bay leaves, plus 5 whole leaves

• 3 garlic cloves, minced, plus 1 head, broken into cloves and unpeeled

• 2 (3-pound) whole chickens, cut into 4 drumsticks, 4 thighs, 4 wings, and 8 breast quarters

Batter

• 1 3/4 cups cornstarch

• 1 3/4 cups all-purpose flour

• 1/4 cup Ultra-Tex 3

• 1 tablespoon ground coriander

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 tablespoon black pepper

• 1 tablespoon kosher salt

• 1 tablespoon granulated sugar

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons MSG

• 3 1/4 cups water

• 2 tablespoons Tabasco

• 2 tablespoons vodka

Seasoned Flour

• 2 cups all-purpose flour

• 1 1/2 cups rice flour

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 2 tablespoons kosher salt

• 1 1/2 tablespoons freshly ground black pepper

Additional Ingredients

• Canola oil, for frying

• Flaky sea salt, for sprinkling

• Lemon wedges, for serving

Directions

1. Sous vide the chicken: Set up a very large water bath in a heat-proof container. Set up an immersion circulator according to the manufacturer’s instructions and set it to 150°F.

2. Mix olive oil, salt, pepper, minced herbs, minced bay leaves, and minced garlic in a medium bowl. Rub the herb mixture all over the chicken and transfer the pieces to 2 large sous vide bags. Using a vacuum sealer, seal the bags according to the manufacturer’s instructions. Place the sealed bags in the preheated water bath and sous vide for 4 hours. Reserve the herb sprigs, whole bay leaves, and whole garlic cloves for frying.

3. Meanwhile, make the batter: Combine cornstarch, all-purpose flour, Ultra-Tex 3, coriander, garlic powder, onion powder, pepper, salt, sugar, baking powder, and MSG in a large bowl. Whisk water, Tabasco, and vodka in a medium bowl or large glass measuring cup. Gradually stir the liquid into the dry ingredients until smooth.

4. Make the seasoned flour: Combine all-purpose flour, rice flour, garlic powder, onion powder, salt, and pepper in a large bowl.

5. Place a wire rack in a large rimmed baking sheet and place it in the oven. Preheat the oven to 200°F. Heat 3 inches canola oil with the herb sprigs, bay leaves, and garlic cloves in a large, heavy-bottomed saucepan over medium-high until the oil reaches 375°F. As the herbs, bay leaves, and garlic crisp during heating, transfer them to paper towels to drain.

6. Fry the chicken: Dip the chicken in the batter, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it lightly so it adheres, then transfer to another large rimmed baking sheet.

7. Fry the chicken in batches, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°F, about 6 minutes for the breasts and 8 minutes for the wings, thighs, and drumsticks. Transfer the fried chicken to the rack in the oven to keep warm. Let the oil return to 375°F between batches.

8. Transfer the fried chicken to a platter and garnish with the fried herbs, bay leaves, and garlic. Sprinkle with flaky sea salt and serve immediately with lemon wedges.

Burfi

Butter - 4 tbsp

Evaporated Milk - 1 can

Almond - 1 cup, ground

Cashew - 1 cup, ground

Sugar - 1 cup

Melt the butter in a sauce pan. Add Evaporated Milk and bring to boil stirring continuously. Once the Milk is boiled , simmer it till the Milk thickens.Then add the ground Almond and Cashew nuts along with Sugar.Stir well and cook for another 8 min on low flame. Pour the mixture into a flat dish lined with parchment paper and spread evenly using a spatula.Allow to cool down and cut into squares .

Brownies

Butter - 1 lb.

Chocolate Chips - 1 lb. 12 oz.

Chocolate - 6 oz.

Eggs - 6

Coffee - 3 tbsp.

Vanilla extract - 2 tbsp.

Sugar - 2 1/4 cups

All-Purpose Flour - 1 1/4 cups

Baking powder - 1 tbsp.

Salt

Walnuts - 3 cups

Preheat the oven to 350 degrees. Grease and flour a 12 x 18 x 1-inch baking sheet. In a medium bowl over simmering water, melt the butter, 1 pound of chocolate chips, and the unsweetened chocolate. Let it cool slightly. In a large bowl, gently stir the eggs, coffee granules, vanilla, and sugar (do not beat). Mix the warm chocolate mixture into the egg mixture and let it cool to room temperature.

In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Combine this with the cooled chocolate mixture. In another medium bowl, toss the walnuts and 12 ounces of chocolate chips with 1/4 cup of flour, then fold them into the chocolate batter. Pour into the prepared baking sheet.

Bake for 20 minutes, then tap the baking sheet against the oven shelf to release air trapped between the pan and the brownie dough. Continue baking for about 15 minutes, until a toothpick inserted comes out clean. Be careful not to overbake! Let cool completely, refrigerate, and cut into 20 large squares.