Chef Mike Hazen of Briq in New Haven visited the Fox CT kitchen to prepare crispy broccoli and char-grilled chicken in honor of the city’s 11th annual New Haven Restaurant Week. A total of 30 restaurants are participating with fixed-price meals of $18 for lunch and $32 for dinner.
Below is Hazen’s recipe. For more information, visit infonewhaven.com/restaurantweek
Crispy broccoli with miso dressing:
For the broccoli:
1 to 1 1/2 pounds broccoli crowns
2 tablespoons extra virgin olive oil
For the miso dressing:
3 ounces (90 g) white miso or red grain miso (akatsubu miso)
A dab of garlic paste (or one small garlic clove, grated)
1 teaspoon soy sauce
1/2 cup (100 ml) grapeseed oil
1/4 cup plus 2 Tbsp. (90 ml) rice vinegar
A little sugar syrup (optional) or agave
- Make the miso dressing: Combine the miso with garlic, soy sauce, grapeseed oil and vinegar. Check the taste and add the sugar syrup to taste, if desired.
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the flower buds on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. Place on the baking sheet in an even layer. Roast until the tops are nicely browned, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, roasting about 15 minutes total. Remove from the oven and transfer to a platter or to individual serving plates.
Char-grilled chicken-under-brick, preserved lemon citronette with broccoli rabe (sliced or whole)
For the citronette:
1 preserved lemon diced and seeded (optional)
1 minced shallot
¼ cup lemon juice
1 tablespoon honey
¼ cup extra virgin olive oil
Kosher salt (omit if using preserved lemons)
For the chicken:
1 each 3 ½ # chicken
- Make the citronette, combine all ingredients for citronette, reserve for service.
- Preheat the oven to 500 degrees F and preheat grill to medium-low.
- Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. The chicken should lay flat like an open book. Tuck the wing tips behind the joint of the wing that meets the breast. Cut small tips in the skin that hangs beneath the thighs and tuck the tips of the drumstick bones inside.
- Preheat the bricks for 20 minutes.
- Season on both sides with the Paprika, Kosher salt. Place the chicken, skin side down, on the grill. Place 2 bricks on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees.
Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into slices and serve immediately.