chef

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Chili Crisp Chicken Confit might sound absolutely insane but let me be clear: the only insane thing about it how insanely tender and flavorful it is. Trust me on this one! Ingredients: For the Chili Crisp Chicken Confit: 4 chicken legs, skin on Kosher salt, to taste 2 cups hot chili crisp 2 cups neutral oil 2 fresh scallions 2-inch piece of ginger, cut into 3 pieces 5 whole garlic cloves
 For the Sweet & Sticky Sauce: 1 tablespoon toasted sesame oil 1 tablespoon grated ginger
1 tablespoon grated garlic
½ cup soy sauce ½ cup brown sugar
½ cup honey 2 tablespoons Shaoxing cooking wine 1 tablespoon Chinese black vinegar
 For Serving: 3-4 cups cooked rice 4 green tops of scallions, thinly sliced on a bias Bake chicken at 275 degrees Fahrenheit for 2 ½ hours, then sear in a hot, oiled pan for 30-60 seconds. #cooking #chicken #recipe #chilicrisp

French Onion Soup Mac & Cheese is precisely what the weather this week calls for. 1 stick butter 2 tablespoons vegetable oil 6 large sweet onions, thinly sliced (about 12 cups) 2 teaspoons kosher salt ¾ cup vegetable stock, if needed  1 pound fusilli, or similar pasta ¼ cup all-purpose flour 2 cups heavy cream 2 cups whole milk 4 sprigs thyme or ¾ teaspoon dried thyme 3 tablespoons Dijon mustard  1 ½ cups grated provolone cheese (about 4 ½ ounces) 1 ½ cup grated Gruyere cheese (about 4 ½ ounces) Freshly cracked pepper, to taste Full recipe is on EitanBernath.com! #frenchonionsoup #macandcheese #recipe #cooking

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