Chiles In Brine Recipes

CHILE APPLE BRINED FRIED CHICKEN

Chile Apple Brined Fried Chicken image

Provided by Food Network

Time 9h10m

Yield 2 to 4 servings

Number Of Ingredients 21

Ingredients

One 3- to 3.5-pound free-range chicken, back removed, cut into 10 pieces (2 legs, 2 thighs 2 wings, breast quartered)
Chile Apple Brine, recipe follows
4 cups cornmeal
2 cups flour
1 cup Rib Rub, recipe follows
1 gallon (16 cups) canola oil, for frying
8 ounces dried pasilla negro chiles, seeded
3 Granny Smith apples
1 quart (4 cups) apple cider
1 cup molasses
1 cup kosher salt
1 cup sugar
1/2 cup peeled garlic, chopped
12 ounces kosher salt
8 ounces sugar
5 ounces paprika
3 ounces onion powder
3 ounces garlic powder
3 ounces ground black pepper
2 ounces anise or fennel seed
2 ounces ground yellow mustard

Steps:

Place the cut-up chicken in the Chile Apple Brine and refrigerate overnight.
To make the chicken fry mix, add the cornmeal, flour and Rib Rub to a large bowl.
Drain the brined chicken well and add to the bowl with the chicken fry mix. Mix the chicken well with the breading to get a good coat. Let set in the mix for 20 minutes.
In a large heavy pot, add the canola oil and heat over medium heat to 275 degrees F.
Give the chicken a final mix and, using tongs, carefully place each piece of chicken into the hot oil. Fry until cooked through, about 14 minutes. Remove to a platter lined with paper towel and let drain before serving.
Soak the chiles in hot water until softened. Transfer them to a food processor and process to a paste. Strain the paste, then transfer to a large container with a lid.
Put the apples in a food processor, skin and core included, and pulse to chop. Transfer to the container with the chile paste and add the apple cider, molasses, salt, sugar, garlic and 8 cups (1/2 gallon water).
Combine the salt, sugar, paprika, onion powder, garlic powder, black pepper, anise seed and mustard in a bowl.

CHILES IN BRINE

Chiles in Brine image

This is another recipe from the California Rancho cookbook. Very easy to make and makes a very unique appetizer. According to the notation in the cookbook, chiles used to be brined and kept in crocks to preserve them in the off season. The author suggests serving the chiles with sharp cheese and bread. Pasillas are also called poblanos and although they're not a hot as jalapenos they can still burn you a bit if cut barehanded.

Provided by Zetty66

Categories < 15 Mins

Time 15m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

8 fresh pasilla chiles
1 quart water
1/4 cup sea salt
1 cup cider vinegar
2 garlic cloves, smashed

Steps:

Flame, peel and seed chiles. Place in a glass bowl or crock.
Bring brine ingredients to a simmer and immediately pour over the chiles.
Soak for a week before serving.
These chiles can be stored in a jar in the refrigerator for several months.
Cut chiles in strips and use with cheese as an appetizer or serve in tostados, burritos and salsas.

Nutrition Facts : Calories 10.5, Fat 0.4, Sodium 1166.2, Carbohydrate 1.4, Fiber 0.6, Protein 0.3

FENNEL, CHILE, AND MAPLE DRY BRINE

Fennel, Chile, and Maple Dry Brine image

Provided by Alison Roman

Categories Thanksgiving Quick & Easy Spice Chile Pepper Bon Appétit

Number Of Ingredients 6

Ingredients

6 whole star anise pods
2 tablespoons fennel seeds
1/2 cup kosher salt
1/4 cup maple sugar or 3 tablespoonss brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons crushed red pepper flakes

Steps:

Toast star anise and fennel seeds in a small skillet over medium heat, stirring often, until fragrant, about 2 minutes. Transfer to a food processor; add salt, maple sugar, thyme, and red pepper flakes and pulse to blend, about 30 seconds.
DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.

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