What’s For Dinner?
Buttermilk Fried Chicken with Green Chile-Horseradish Sauce - from Taqueria del Sol
(First star is lowest, fourth star is highest)
Is Taqueria del Sol a contemporary Southern diner, or a glorified taco stand? Customers are apt to tell you it’s somewhere in between — with favorite menu items that straddle both sides of the border and illustrate the collaborative process between chef Eddie Hernandez of Monterrey, Mexico, and manager Mike Klank of Memphis, Tenn.
Here we have adapted one of those recipes for the home kitchen, with excellent results.
(Got a hankering for their famous chile-spiked turnip greens? You can find that recipe - Eddie's Turnip Greens - as well, at www.eveningedge.com).
What could make fried chicken taste even better? How about a sauce made of cream and butter? It’s flavored with just a touch of heat from chiles and horseradish.
Hands on time: 30 minutes Total time: 2 hours and 15 minutes Serves: 8
2 pounds fresh green beans, trimmed
2 tablespoons butter
Salt and pepper
Green Chile-Horseradish Sauce (below)
Buttermilk Fried Chicken (below)
srirachi (prepared garlic chile) sauce (optional)
FOR THE CHICKEN:
2 1/2 pounds chicken breast cutlets
1-2 cups buttermilk
1 cup all-purpose flour
1 teaspoon ground black pepper
1/2 teaspoon salt
Oil for frying
FOR THE SAUCE:
1/2 cup (1 stick) plus 1 tablespoon unsalted butter
1 (4-ounce) can mild green chiles
2 teaspoons prepared horseradish
1/2 cup sweet pickle relish
2 cups heavy cream
Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.
Per serving, green beans only: 63 calories (percent of calories from fat, 43), 2 grams protein, 7 grams carbohydrates, 3 grams fiber, 3 grams fat (2 grams saturated), 8 milligrams cholesterol, 35 milligrams sodium, 3 grams dietary fiber.
Per serving, sauce only: 344 calories (percent of calories from fat, 89), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 35 grams fat (22 grams saturated), 116 milligrams cholesterol, 152 milligrams sodium.
Per serving, chicken only: 316 calories (percent of calories from fat, 36), 35 grams protein, 14 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 83 milligrams cholesterol, 258 milligrams sodium.