1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 lbs muscadines, halved and seeded
1 shallots, finely diced
2 tablespoons ginger root, grated
2 teapoons kosher salt
1 fresh hot chili, seeds removed, finely diced (Padron pepper)
2 teapoons mustard seeds
- Combine vinegar and sugar in a wide skillet and simmer until reduced slightly. Add remaining ingredients and cook, stirring often, until thickened and syrup is reduced, about 15 minutes.
1 whole chicken, boned ‐ ask your butcher to bone the chicken out so that you have a boneless skin on breast and a boneless skin on leg/thigh.
4 tablespoons extra virgin olive oil
salt and pepper
cast iron skillet
- Heat skillet on medium heat and add oil. Season chicken on both sides, then gently place skin side down in skillet. Griddle until skin is crisp and golden brown, then turn over and cook until heated through.
- Slice and serve.
Sweet Potato Puree
1 pound sweet potatoes, peeled and cut into 1" cubes
1 small yellow onion, peeled and roughly chopped
1 shallot, peeled and sliced
1 sprig fresh thyme
4 cups chicken stock
4 tablespoons butter
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
- Combine all ingredients in a sauce pot and cook on medium high heat until potatoes are tender.
- Transfer ingredients to a blender, reserving half of the liquid. Set reserve liquid aside and blend ingredients. Add reserve liquid as need to desired consistency and taste for seasoning.