The Dish: Chef Sam Talbot
North Carolina-born chef Sam Talbot had to learn about food at an early age for his health. At 12, he was diagnosed with Type 1 diabetes. Helping others deal with the condition has been a life-long passion for him, even as he's risen to become a nationally-acclaimed chef.
Most recently, he opened Pretty Southern in Greenpoint, Brooklyn, a casual eatery that includes healthier alternatives to traditional southern dishes. Earlier this year he published "100% Real," his second cookbook.
Here are some of Talbot's signature recipes:
Fried chicken
Ingredients
1 whole chicken
1 gallon water
4 rosemary stems
4 smashed garlic cloves
1/2 cup salt
1 gallon vinegar
3 cups all purpose flour
1 cup corn starch
1/2 cup onion powder
Directions
1. Bring brine (water, rosemary, garlic, salt, vinegar) to a boil and let cool. Brine one whole bird cut in 8 pieces. Mix flour, corn starch, and onion powder, and dredge chicken.
2. Coat and let sit on a raised roasting rack for one hour at room temp. It should get gummy and strange. Dredge again and fry the breasts at 325 degrees for 12 mins. Thighs for 10 mins 325 degrees, drums 6 mins 325 degrees, wings 4 mins 325 degrees.
3. Set aside and let cool. Fry everything again at 340 degrees for 4 mins. Serve and season with the same blackening season used on shrimp and drizzle of honey and lemon zest.
Blackened shrimp
Ingredients
2 lbs shrimp
1/2 cup roasted garlic oil
2 tablespoons smoked paprika
1 tablespoon toasted ground cumin
1 tablespoon toasted
1tbls ground coriander
2 tablespoon dried toasted parsley
8 cloves roasted garlic, smashed and chopped
1 tsp cayenne pepper toasted
2 tables toasted himalayan sea salt
1 fresh ground black pepper
2 lemons, zest only
2 cups cilantro leaves
Directions
1. Toast the spices on medium heat in a iron skillet w no oil or fat. Toast until aromatic and golden. About 4 mins. Set aside and cool. Add sambal and roasted garlic oil. Make a paste add shrimp and more oil if desired. Mix gently. Cook in a pan on high heat w coconut oil and finishing w lemon zest or broil. Garnish w cilantro leaves and lemon zest and wedges. Preheat the oven to 400°F.
Pimento mac 'n' cheese
Ingredients
3 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayo
2 tablespoons buttermilk
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1 tablespoon garlic powder
1 teaspoon ground cayenne pepper
1 tablespoon onion powder
3 (4 ounce) jar diced pimento, drained
Salt and black pepper to taste
2 cups cream
1 lb pasta
For garnish: toasted breadcrumbs, parmesan, chives, parsley leaves
Directions
1. Mix well w/ wooden spoon in a bowl. Set aside. Every 1 cup of heavy cream you heat up it takes 1 cup of pimento cheese, stir pimento into warm cream.
2. Cook your favorite pasta to direction and add to cheese sauce. Garnish with bread crumbs, parmesan, and broil for three minutes. Add parsley and chives and serve.
Sweet potato waffles
Ingredients
1 lb self-rising flour
2 tablespoon sea salt
1 tablespoon back fresh ground black pepper
2 tablespoons organic fair trade cane sugar
1 tablespoon spoon baking powder
1 lb butter
1 quart buttermilk
4 tbsp melted butter and coconut milk (combined)
Directions
1. Sift dry ingredients into a cold bowl (placed in fridge overnight). Take 1lb cold butter and grate over the flour quickly. Add one quart buttermilk mix gently with one hand and quickly. Scoop w ice cream scooper w desired size of scoop. Line a sheet pan w parchment paper.
2. Brush w butter and coconut milk mixture. Bake at 350 degrees for 22-24 minutes, turning the tray two times during the baking process.
Banana graham cracker pudding
Ingredients
1 1/2 cans (21 oz.) Can sweetened condensed milk
1/2 cup coconut milk
2 lemons zested
1 tahitian vanilla bean scraped
1 (3.4 oz.) Box vanilla instant pudding mix
4 cups heavy cream
8 cups sliced ripe bananas
1 teaspoon cinnamon
1 box graham crackers, ground in a food processor
1 cup warm coconut oil
Directions
1. In a large bowl, beat together the sweetened condensed milk, the vanilla bean, lemon zest, add the pudding mix. - mix on high for about 2 to 3 minutes.
2. Cover and refrigerate for 4 hours. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding , add the bananas and cinnamon. Cover tightly and allow to chill in the fridge for at least 3 hours.
3. In a large mixing bowl toss the graham crackers w coconut oil and cinnamon. Toast on a sheet pan w parchment paper at 350 degrees until golden brown. Set aside to let cool. Remove pudding from fridge and serve topped with graham cracker crust as garnish.