This is Part 5 of the Dining at Bar Americain series.
Part 1: Chocolate Crepes with Rum Whipped Cream
Part 2: Shrimp and Grits
Part 3: Tilapia with Chile Butter and Ricotta Grits Cakes
Part 4: Molasses Mustard Pork Chops
This was what both Matt and my sister Megan ordered as an entrée when we dined out at Bar Americain, and this will conclude the series. Out of my whole week of cooking Bar Americain recipes, this came the closest to being disappointing. It tasted much better when the Bar Americain cooks made it. I think I know why.
First of all, their chickens are cold smoked. Mine was not. Secondly, I mistakenly put the oven temperature a little too low, so the skin wasn’t quite crackly enough for my tastes. Thirdly, for whatever reason, their honey mustard sauce tasted better than mine. The restaurant’s was beautifully balanced, whereas mine was too tart and mustard-y. Oh, and my pictures turned out to be oh so horrid, so I didn’t include any of the chicken, just the spoonbread, which we should now discuss. 🙂
Spoonbread is delicious. It’s sort of a cross between cornbread and soufflé, but not too difficult to execute. I will warn you though, that this recipe makes a TON!! We came nowhere near finishing it all. It would be a fantastic thing to take to a potluck, but if you’re not feeding an army, feel free to halve the recipe as written. The recipe instructs to use a 12×12” baking dish, but I, like most people (I assume), don’t have one, so I used two 8×8” bakers, didn’t adjust the cooking time at all, and it worked perfectly.
Source: Bar Americain Cookbook, by Bobby Flay
1/4 cup plus 2 tbs Dijon mustard
3 tbs honey
1/4 cup rice wine vinegar
2 tsp freshly ground black pepper
1 1/2 tsp kosher salt
1/3 cup canola oil
1/3 cup extra virgin olive oil
1 (4 lb.) whole chicken, excess fat trimmed, rinsed and patted dry
2 tbs canola oil
Kosher salt and cracked black pepper
To make the sauce, whisk together the mustard, honey, vinegar, pepper, and salt in a medium bowl. Combine the canola and olive oils and then slowly add to the mustard mixture, whisking until emulsified. Let sit at room temperature while you cook the chicken, or cover and refrigerate for up to 2 days. Serve at room temperature.
Brush the entire chicken with the 2 tbs canola oil and season inside and out with salt and pepper.
Preheat the oven to 450 F.
Put the chicken, breast side up, on a rack over a roasting pan. Roast until it begins to turn golden brown, about 20 minutes. Reduce the heat to 350 F and continue roasting until an instant-read thermometer reads 165 F when inserted into the breast, about 1 hour. Remove chicken and let rest for 10 to 15 minutes before carving.
Place the chicken pieces on a large platter and drizzle sauce all over. Serve extra sauce to pass at the table.
HATCH CHILE SPOONBREAD:
3 cups whole milk
1 1/2 cups fine yellow cornmeal
6 large eggs, separated
1 1/2 cups buttermilk
6 cloves garlic, minced
2 tbs baking powder
3/4 tsp baking soda
1 1/2 tbs kosher salt
1 tsp cayenne
3 Hatch chiles, roasted, peeled, seeded, and finely diced
2 tbs finely chopped fresh oregano
1/2 cup finely snipped fresh chives
1 tbs sugar
1/2 cup grated Parmesan
Preheat the oven to 350 F. Grease the bottom of one 12×12″ baking dish or two 8×8″ bakers.
Bring the milk to a boil in a small saucepan. Put the cornmeal in a large bowl and whisk in the hot milk. Let cool for a few minutes before whisking in the egg yolks. Add the buttermilk, garlic, baking powder, baking soda, salt, and cayenne, roasted chiles, oregano, and chives. Mix until combined.
Whip the egg whites with an electric mixer fitted with the whisk attachment until frothy. Slowly add the sugar and continue whipping until soft peaks form. Fold the egg whites into the cornmeal mixture with a rubber spatula and spread evenly in the baking dish(es).
Sprinkle the Parmesan evenly over the top(s) of the batter and bake until the top is golden brown and the inside is soft and fluffy, about 40 minutes. Cut into squares and serve hot.