You have most likely seen a whole lot of rooster sandwiches on menus lately. There is a very hot, crispy rooster trend sweeping the nation — and it does not glimpse to be slowing down anytime shortly. But when two occupation cooks staff up with a speedy-everyday thought, that fried hen sandwich is something but common.
Jeremy Cheng and Randy Magpantay are the co-house owners and chefs at the rear of Winner Winner Rooster, a new location in the slick upstairs room at San Mateo’s Hillsdale Procuring Center. The two friends, both equally qualified at San Francisco’s California Culinary Academy in the early 2000s, deliver a shared enthusiasm for multicultural cooking, tradition and high-quality substances. They launched William Jay Catering in 2017, opened Winner Winner Chicken in 2019 and Suavecito Birria & Tacos in 2021.
Fried chicken sandwiches are definitely stylish, but the duo needs us to try out making one of their sides in its place. It is one thing Cheng has had in his “back pocket” for yrs, just waiting around for the appropriate location. “Our concept behind the dish,” he suggests, “was to supply a unique alternative to the conventional Caesar Salad by subbing lettuce with broccoli, which is more nutritious.”
A couple far more pro suggestions from Cheng:
- Examine the total recipe and gather all the ingredients prior to starting up.
- Use standard olive oil to roast the broccoli, and conserve the pricier, further-virgin for the dressing.
- The dressing recipe will make much more than required for this recipe, which signifies you can make the broccoli again this week.
- Cheng uses Kewpie model mayonnaise, a mellower Japanese mayonnaise that consists of MSG. Experience cost-free to substitute what you have on hand.
- A knife is unquestionably satisfactory, but a mortar and pestle are excellent for combining the garlic and anchovy for the dressing.
Winner Winner Chicken Broccoli Caesar
Tends to make 4 to 6 servings
1 head broccoli, slash into florets
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 garlic clove
2 anchovy fillets in olive oil
1 cup mayonnaise
Splash Worcestershire sauce
1 teaspoon complete grain mustard
½ teaspoon black pepper
¼ cup extra-virgin olive oil
Juice from ½ lemon
3 tablespoons freshly grated Parmesan, furthermore extra to garnish
½ teaspoon Everything Bagel seasoning, as well as much more to garnish
Heat the oven to 400 levels. Line a flat baking sheet with aluminum foil.
In a huge bowl, toss the broccoli with oil, year with salt and pepper and toss to coat. Spot on the baking sheet and level out to make just one one layer. Roast in the oven for 4 to 5 minutes, just until finally hardly cooked through.
Eliminate from the oven and let sit at place temperature for 15 minutes, then transfer broccoli to the refrigerator until finally quite cold.
For the dressing: Smash the garlic clove and incorporate with the anchovy, mincing until finally very high-quality to blend.
In a big bowl, combine the mayonnaise, Worcestershire sauce, mustard, pepper and anchovy-garlic combination and stir to combine very well. Slowly and gradually drizzle and whisk in the olive oil, then squeeze in the juice from approximately 50 percent a lemon. Look at the seasoning and modify with far more lemon or pepper to flavor.
When prepared to provide, combine the cold roasted broccoli and a generous dollop or two of dressing in a substantial bowl. Blend very well to coat each individual piece of broccoli. Sprinkle in the Parmesan cheese and bagel seasoning and mix evenly.
Transfer to a serving platter and garnish with supplemental cheese and bagel seasoning. Serve chilled.
— Jeremy Cheng, Winner Winner Chicken, San Mateo