Jeff McInnis serves up fried chicken on THE Dish

Jeff McInnis is a chef who honors his southern roots. He grew up in the Florida Panhandle and spent summers in Alabama. He rose to culinary fame in Miami at Yardbird, where both he and the restaurant received national recognition with nominations from the James Beard Foundation and Food and Wine magazine. He was also named a rising star by Star Chefs.

McInnis is now executive chef and partner at the recently opened New York City restaurant Root & Bone, where diners are treated to a revival of coastal and rural American cooking and culture.

Fans and aspiring chefs can try their hand at some of McInnis' signature dishes: fried chicken, deviled eggs, southern peach salad caprese salad, banana cream pie and a smash and grab cocktail.

Fried Chicken

16 pieces of chicken (2 whole chickens cut into 8 pcs.) Using a good quality free range bird always make the difference with being able to brine the bird properly. Look for a chicken with no water/pump added.

Chicken Brine:

1 ¼ qts. water

¾ C sugar

¾ C salt

1.25 qts Ice water

5 T paprika

5 T cayenne

1 T black pepper

2 T granulated garlic

2 T granulated onion

For The Brine:

Place the water (not the ice water), sugar, salt, and spices in a pot and bring to simmer over medium heat for 5-6 minutes. Whisk to insure that all spices and sugar has dissolved completely. Remove from heat and combine with ice water to chill. Let chill until at least 40 degrees. Place the cut chicken in a container and pour the cold liquid brine over the chicken. Chill in refrigerator for 24 hours.

Flour:

All Purpose Flour 1.5 qts.

Garlic granulated 2T + 1 t

Onion granulated 5 teasp

Paprika 1teasp

Cayenne 1 teasp

Black pepper 1 ½ teasp

Salt 2 Tblsp

Mix all spices and flour well.

Vegetable Shortening.

Few pinches of sea salt.

When ready to Fry:

-Remove the chicken from the brine and dredge them in the seasoned flour.

-Place the shortening in a 12 inch cast iron pan and melt slowly. The goal is to have the shortening about ½ inch up the side of the pan. Heat the shortening over low heat until it reaches 325 degrees. Use a candy thermometer to regulate the temperature.

-Place the 4 larger breasts in skin side down along with the thighs. Fry adjusting the flame to maintain the 325 degrees. after 8 minutes flip the pieces over. Fry for another 6 minutes. Remove from oil and let sit on a rack or paper towels. Stick the thickest pieces with a meat thermometer the chicken must reach 165 degrees. Season lightly with a pinch of sea salt.

-Place the wings and drums in the oil again making sure to maintain 325 degrees and fry these about 5 minutes on one side then flip and fry another 4 minutes. Check internal temperature again looking for 165 degrees. season with a pinch of sea salt and serve.

Drunken deviled eggs

Topped with pickled beets and root chips

Ingredients

6 eggs

¼ cup garlic aioli

½ tsp. Dijon mustard

½ tsp. rice wine vinegar

1/8 tsp. salt

Pinch black pepper

Dash Tabasco

1 tbs dill

1 tbs capers

1 tbs chives

½ tsp. Turmeric, ground

1qt beet pickle juice (see recipe below)

1 small sweet potato, sliced very thin

1 qt canola oil

Pickled beet

2 whole beet, roasted until tender and peeled

1 qt red wine vinegar

2 cups sugar

1 tbs salt

Heat vinegar, sugar and salt in a medium pot until everything has dissolved. Pour over the beets and let cool. Pickles are best after 24 hours so cool in the refrigerator for 24 hours before removing beets. Small dice the beets for garnish and reserve liquid for the eggs.

Heat canola oil to 325 degrees F using a candy thermometer. Rinse potato chips under cold water for 2 minutes to release any extra starch. Dry the potato slices and fry for 1-2 minutes until the chips float. Using a spider, remove the chips and season with salt. If chips are not crispy return and fry for another 20-30 seconds.

Place tempered eggs in a pot of boiling water for 10 minutes. Run the eggs under room temperature water until cool enough to touch and peel the hardboiled eggs under the running water. Place the eggs in the beet juice for 15 minutes. Remove the eggs from the beet juice and rinse quickly and dry well. Cut a 2mm end from each end of the eggs creating a base for the egg to stand up. Cut eggs in half and pop out the yolk. Add all remaining ingredients, including egg yolks, into a mixer. Mix on low until well incorporated. Place mixture in a piping bag and pipe into the pink egg whites. Top with pickled beets, root chips, frisee, EVOO and sea salt.

Southern Grilled Peach Caprese

Pickled green tomatoes, heirloom tomatoes, grilled peaches, fried pimento cheese and molasses vinegar

4 large green tomatoes, slices ¼ inch thick

1 QT rice wine vinegar

1 QT sugar

3 TBS salt

1QT iced water

4 large ripe peaches cut into 6 pieces

¼ cup EVOO

salt

black pepper, ground

4 large heirloom tomatoes of choice, cut into thick slices & wedges

1 cup red wine vinegar

1 cup molasses

1 cup picked basil

Pimento Cheese

1 # cream cheese

6# grated sharp cheddar

3 cup mayonnaise

1 ½ # roasted bell peppers, chopped

½ Spanish onion, grated

1 TBS salt

½ TBS black pepper ground

4 eggs, beaten

1 qt flour

1 qt panko breadcrumbs

2 qt canola oil for frying

Place cream cheese in an electric mixer and beat until smooth and fluffy. Add all of the cheddar, mayo, bell peppers, onion, salt and pepper and beat until well blended. Using a 2 oz ice cream scoop, scoop cheese onto a sheet pan with parchment paper and refrigerate for 4 hours. Place egg, flour and breadcrumbs in three separate bowls. When ready to plate, bread each pimento ball starting with the flour, egg and finally bread crumbs. Fry for 3 minutes at 350 F using a candy thermometer.

For Tomatoes, molasses vinegar and peaches.

Combine rice wine vinegar, sugar and salt in a pot on medium heat until all sugar has dissolved. Take off heat and add iced water and let cool. Pour over green tomato slices and place in refrigerator for 24 hours.

In a small pot place red wine vinegar over medium heat and reduce by half. Add the molasses and reduce for a few minutes until sticky and cool.

Toss peaches in EVOO and season with salt and pepper, grill on high with 30 seconds on one side without moving. Once you have achieved nice dark grill marks remove peaches.

To plate, place green tomatoes, heirlooms, peaches nicely on a plate. Drizzle with molasses vinegar and EVOO, salt and pepper. Cut hot fried pimento ball half way through center and place on top of tomatoes letting the cheese flow out. Top with picked basil and serve.

Banana Cream pie

8 oz mason jars

Vanilla Bourbon diplomat cream

Graham cracker crumble

Pecan praline

Whipped cream

70% chocolate block for shavings

Torn mint leaves

Bananas

To build Cream pies:

Slice bananas 1/4" thick.

Place 2 tablespoons diplomat cream in bottom of jar.

Layer 5 slices of bananas.

Repeat layers for 3 layers of bananas and 4 layers of cream.

Final layer of cream is 3 Tablespoons.

Top with 2 tablespoons of graham cracker crumble.

Crumble a small piece praline on top.

Top with a dollop of whipped cream.

With a vegetable peeler shave chocolate on top of cream.

Garnish with a chunk of praline and 5 pieces of torn mint.

Enjoy!

Vanilla Bourbon pastry Cream:

Yield: 7 1/2 cups

4 cups milk

1 vanilla bean, split and scraped

1/2 teaspoon kosher salt

1/2 cup cornstarch

1 cup + 2 tablespoon sugar

4 whole eggs

1 stick butter, room temperature

2 tablespoons high quality bourbon (we use Labrot and Graham Woodford Reserve Kentucky straight Bourbon whisky)

Heat milk, salt, and vanilla bean.

Combine cornstarch, sugar, eggs and whisk well.

While whisking, slowly pour milk into egg mixture.

Return to pot and heat over medium heat whisking constantly until thickened. Cook 1 minute. Pour custard into the bowl of a stand mixer fitted with a paddle attachment. Turn onto low mix until steam subsides and add butter mix on low until custard comes to room temperature. Add bourbon. Pour into a shallow dish and cover with plastic wrap pressed against custard.

Vanilla bourbon Diplomat Cream:

yield: 3 cups

2 cups

pastry Cream

1/2 cup

Heavy Cream

In a bowl mix pastry cream gently to loosen.

Whip cream to soft peaks.

Fold into pastry cream until no streaks show.

Chill until ready to use.

Graham cracker crumble:

4 tablespoons butter, soft

2 tablespoons brown sugar

2 tablespoons white sugar

2 teaspoons honey

1 cup all purpose flour

1/4 cup whole wheat flour

Pinch of salt

1/4 teaspoon baking soda

1/4 teaspoon cinnamon

cream butters and sugars, add honey.

Combine dry ingredients and ad.

Mix until dough just comes together.

Crumble on to a parchment lined sheet tray.

Bake at 325F stirring every few minutes until crisp and golden brown.

Cool completely.

Pecan praline:

1 cup brown sugar

1/2 cup white sugar

1/2 cup heavy cream

2 Tablespoons water

1/4 teaspoons salt

1 1/2 cup pecans, lightly toasted

4 Tablespoons butter

1 teaspoons vanilla

Combine sugars, heavy cream, water and salt.

Cook with a candy thermometer until mixture reaches 230F.

Stir in pecans and butter and cook to 240F.

Remove from heat and add vanilla.

Stir mixture for 1 minute, then pour onto a silicon mat or parchment lined tray.

Break into pieces and store in an airtight container until ready to use.

whipped cream:

1/4 cup heavy cream

1/4 cup crème fraiche

2 tablespoons powdered sugar, whip all together in stand mixer to stiff peaks.

Refrigerate.

Smash and Grab Cocktail

Ingredients:

2 oz Old Forester Signature bourbon

.75 oz lemon

.75 oz simple

2 dash angostura bitters

3 mint sprigs

Champagne or a dry sparkling wine

Directions:

Fill each tall Collins glass with about 2 ounces of Champagne. Combine all remaining ingredients, shake, strain and pour over the champagne. Top with ice. Garnish with a mint sprig.