Recipes submitted by Undercurrent Restaurant
Plantation Rice Griddle Cakes
Fried Egg, Bacon, Plantation Rice Griddle Cakes, Roasted Tomato Relish
1½ cups Plantation Rice, cooked
½ Cup Guilford Mills Yellow Corn Meal
¼ cup All Purpose Flour
1 tsp. Baking Powder
1 tsp. Salt
¾ cup Buttermilk
2 ea Eggs
1 Tbsp. Butter/Bacon Fat
1 – Combine the buttermilk and eggs and beat until uniform.
2 – Add the cornmeal, flour, salt, and baking powder and gently mix.
3 – Fold in the rice and butter/bacon fat
4 – Add butter to a sauté pan/griddle and cook the cakes until they are golden brown on each side.
Roasted Tomato Relish – makes 1 cup
2 cups Tomatoes (Grape tomatoes halved or garden tomatoes medium diced)
Canola Oil – as needed
Salt and Pepper – as needed
2 ea. Garlic Cloves
1 cup Sweet Onion, medium dice
1 Tbsp. Sherry/Cider Vinegar
2 Tbsp. Brown Sugar
1 – Preheat your oven to 275ºF
2 – Spread the tomatoes on a baking sheet and season with oil, salt and pepper. Roast until the tomatoes look partially dried, but not overly roasted. Remove from the oven and let cool.
3 – In a small pot over medium heat, add 1 tbsp. canola oil then sweat the garlic and onions until tender. Then add the vinegar and brown sugar/honey and reduce by half.
4 – Remove the pot from the heat and fold in the tomatoes.
5 – The relish will stay fresh for 2 weeks and is great on eggs, grilled meats/fish, of fried meats/fish. Consider making a larger batch.
Apple Cider Braised Chicken, Fall Vegetables and Farro serves 4-6
1 ea. Whole Chicken
Chicken Rub – As needed
(¼ cup salt, 2 Tbsp. ground black pepper, 1 Tbsp. dried thyme,
1 Tbsp. dried dill, 1 Tbsp. paprika, and 1 Tbsp. garlic powder)
Save remaining rub for future use.
2 cups Butternut Squash, medium dice
2 cups Turnips, medium dice
3 cups Kale, chopped
1 each Acorn Squash, wedged
1 quart Apple Cider
2 cups Farro, cooked (Cracked Wheat or Bulgur Wheat can be substituted)
Salt and pepper - as needed
1 – Rub the chicken generously, place in a crock pot with 1 quart Apple Cider.
Cook on a high heat for 3-3½ hours or on low 5½-7 hours.
2 – Then add all your vegetables and cook for one hour or until the chicken is fully cooked and the vegetables are tender. Keep an eye on the amount of liquid in the pot. If the liquid gets low, add some water to make sure everything cooks evenly.
3 – Remove the chicken from the pot and pick/pull the meat off the bones.
4 – In a bowl, place a serving of farro in a bowl. Ladle your veggies and some of the cider broth over the farro, then top with the picked chicken and serve.