Category Archives: chicken

New Foodpairing® ingredient: black garlic

Black garlic, commonly used in Asian cuisine, is not just a garlic variety. Black garlic is produced by fermentation, a technique that has been around for thousands of years. It is rather garlic in an aged state, which has caramelized through fermentation.

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During the fermentation sugars and amino acids in the garlic will start producing ‘melanoidin’, a dark-colored substance. After this process, the black garlic is cooled and dried for another week.

BLACK GARLIC VS. RAW GARLIC

“Black garlic has morphed from an obscure dietary supplement to a trendy top-chef ingredient”  - Washington Post -

Can you imagine garlic without all its bad sides and even more nutritious? Black garlic has no pungent odor, no acrid bite and does not leave you with a bad breath. On top of that, it has nearly twice as many antioxidants as raw garlic.

BLACK GARLIC PUREE

On the Foodpairing® Inspiration Tool you can discover pairings with Bresc® Black Garlic Puree. Its taste is sweet and syrupy, with mainly roasted and fruity aromas, hints of honey & vanilla and warm spicy notes.

FROM FOODPAIRING® TO RECIPE

The Foodpairing® Kitchen created these 2 wonderful recipes with  Black Garlic Puree: a dessert with seasonal fruit and an exotic chicken dish.

Bresc® Black Garlic Puree - Chocolate – Plum – Strawberry

Its warm spicy notes link the black garlic to plum. On another note, the fruity, roasted aromas of the garlic we can also find in the aroma-profile of chocolate and strawberries.

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Bresc® Black Garlic Puree – Chocolate – Plum – Strawberry: Find this recipe on foodpairing.com.

Bresc® Black Garlic Puree - Chicken – Pineapple – Peanut 

The fruity, roasted aromas of the black garlic can also be found in pineapple, chicken & peanut. Its warm spicy notes are also present in pineapple and make these two ingredients pair well.

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Bresc® Black Garlic Puree – Chicken – Pineapple – Peanut: Find this recipe on foodpairing.com 

Do you have a story to share, questions on this blog article or on foodpairing? Drop us a message on info@foodpairing.com and we’ll get right back to you.

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Foodpairing variations of typical Brazilian food: snacks

We continue our Brazilian food series with snacks;

1. Empanada

pastel

This originally Spanish and Portuguese dish is in Brazil a popular snack that can be found both savory and sweet. The Portuguese colonizers in Brazil introduced this dish. The dish can be fried or baked in the oven and is available with various fillings. This empanada is sometimes also called Portuguese pastel.

This empanada is filled with a mix of beef, oregano, chili, cumin, tomato, raisin and pecan.

Recipe you can find here.

How can I create a variation of this recipe?

Add the ingredients of the recipe to your combination in ‘create a new combo’. For the empanada this is beef, tomato, chili pepper, oregano, cumin and raisin.

empa

In case you don’t want to use pecan, but another nut. Select the category ‘nuts and seeds’. The larger the green dot, the better the match. Hazelnut, pistachio nuts, almonds are the best matching nuts to this combination.

2. Coxinha

coxinha

Coxinha is Portuguese for little chicken thigh or drumstick. Traditionally, this ‘chicken croquette’ is made with dough made ​​of flour and chicken broth, stuffed with seasoned, shredded chicken, which is then breaded and fried. The coxinha looks pear-shaped and resembles a chicken leg.

Recipe can be consulted here.

Creativity for new hotdog recipes

Foodpairing(R) is not only applied in top restaurants, our creativity tool can also be used to create new recipes for e.g. hotdog.

We have members applying Foodpairing(R) in all sorts of places. In Belgium we have e.g. places that sell french fries (called ‘frietkot’) that apply Foodpairing(R) to increase the potato experience. For a fair we created new Foodpairing(R) combinations based on classic hamburgers and hotdog.

As an example we made a variation on a hotdog, starting from chicken sausage.

If you check the Foodpairing(R) tree of chicken, you can find combinations like pumpkin, apple,…

Hotdog: Chicken – Pumpkin-apple ketchup – tomato confit

Recipe

335 g pumpkin (peeled)
145g Granny Smith
80 g onion
5 g garlic
thyme and bayleaf
200 g water
25 g sugar
15 g aigre-doux (50 g of caramelized sugar quenched with 10 g of white wine vinegar)
1 g cornstarch
20 g water
curry powder
8 cherry tomatoes
olive oil
some sprigs of thyme
4 chicken sausages
4 hot dog buns
salt and pepper

Dice the pumpkin, Granny Smith, onion and garlic. Braise in olive oil with thyme and bay leaf. Quench with water and cook until tender. Blend when the water is almost completely evaporated.

Add sugar, aigre-doux and curry powder. Bring back to a boil and add the cornstarch water mixture while stirring. Allow to boil, then cool down and season to taste with curry powder, salt, pepper and other spices.

Halve the cherry tomatoes. Season with salt and pepper, cover with sprigs of thyme and drizzle with olive oil. Put in a preheated oven of 180 °C.

Fry the chicken sausages.

The other recipes for hamburgers you can find here

 

SUPER BOWL FOODPAIRING CHICKEN SKIN SNACKS

We asked some of our American friends their opinion about their most favorite Super bowl snack. Most of them claimed chicken wings. But crips, nachos also seems to be popular. So what about combining the two, taking the skin of chicken and turn it into a crispy fried texture.
Which Foodpairing combinations can you make with roasted chicken skin?

How do chefs interprete this?
Combine it with carrot puree by Kobe Desramault of In de wulf.

Or what about trying a hummus of chickpea with roasted chicken skin crisps and hibiscus?
Or make a chocolate  inspired by the Mexican Mole Poblano; chicken skin – hazelnut- dark chocolate(by Dominique Persoone of The Chocolate line)

Or another dessert version by Francois Geurds of The Ivy; pistacchio, pop-corn, chicken skin (source picture Elizabethonfood)

Other Super bowl restaurant combinations you can also find in a post by Starchefs featuring pig ears, pig tails and foie gras corn dogs.

TRENDS 2012: BASIC FOOD FOODPAIRING+

Comfort food is great, but we still want to experience thrills and new tastes. We see Foodpairing being used more and more frequent to uplift classical dishes, to give them a surprising twist.
Gourmet burgers are a nice example that there is no limit to add surprising great tasting ingredients; bone marrow, porcini, sesame oil aïoli… or rework cheese burgers

or chicken burgers. Find here some of the combinations you can make with e.g. chicken

Components like hummus will come in a dozen of more new flavors, Guacamole will be enhanced with surprising additions
These are some of the combinations you can make with Avocado to make your new version of Guacamole;

JASMINE FOODPAIRING BY BENU

Recently Corey Lee of Benu restaurant got 2 Michelin stars (great!). While looking at his tasting menu we found several nice examples which can be easy explained by Foodpairing (he finds it by intuition, I guess. Foodpairing is not cancelling out intuition though. Topchefs are using our Foodpairing website mainly to have a confirmation of what they feel) .

 (source picture Corey Lee)

As Foodpairing started almost 20 years ago when François Benzi of Firmenich made the connection between jasmin and meat, let’s have a look at the jasmine-chicken-date fruit combination.

 The link to sherry and onion is by chicken (bridging).

(source picture and recipe)