I'm back with another restaurant-worthy recipe! This one is brought to you by Chef Tyler Herald, Executive Chef of Patachou, Inc. I often see Chef Tyler at Public Greens in Broad Ripple on Wednesdays, but he runs the show in all of the Patachou brand kitchens. The following bio is an excerpt from the Taste of the NFL's write up on Tyler:
"Chef Tyler Herald came by his culinary career honestly: when he was 14 years old, his mother bought a restaurant. She was a single mom and had to work long hours. "If I wanted to eat, I had to learn to cook" he jokes. While Chef Herald's culinary style has evolved, he stays true to one philosophy: Keep it simple, and use the freshest and best quality ingredients.
This edict continues to guide Chef Herald's work in his role as Executive Chef for Patachou, Inc. He is responsible for menu development and all aspects of kitchen management for all Cafe Patachou, Petite Chou, Napolese, Gelo, and Public Greens locations, in addition to Patachou Catering. He is committed to developing and serving food that appeals to everyone, but that also broadens the public's palette a bit as well. He is passionate about the concept of farm to table cooking, and works closely with local farmers to ensure that Patachou, Inc. utilizes local, organic produce whenever possible. He is especially proud of the fact that in the summers, the produce featured at Napolese Pizzeria is almost entirely local and organic, and that Napolese alone uses the bounty of no less than twenty local producers on its menu. "This is a priority for me," he says. "Every year, I get ridiculously excited when we get our first batch of Indiana heirloom tomatoes.""
The rest of the bio can be found at http://www.tasteofthenfl.com/chefs/chef-tyler-herald.
So without further ado, here is a concoction from Chef Tyler himself using none other than Gunthorp Farms boneless skinless chicken legs.
Open Face Indy Hot Chicken Sandwich
A Public Greens inspired recipe
Want to make this for yourself? Check with these locations to pick up some Gunthorp Farms poultry for your own kitchen.
It's no secret that we work with some amazing chefs who make some really amazing food. It always blows my mind that they take ingredients like our pork, chicken, turkey, and duck and turn them into masterpieces. I am a little less inclined in the culinary department, so even when I start with the same ingredients, I never know how to get to the end product. That is why I had the idea to start this "Restaurant-Worthy Recipes" blog series... I give them some product to play with in exchange for the recipe for whatever they make with it!
For our first recipe, I sent some spare ribs to Paul Robinson, the head chef at Pizzology in Carmel. Chef Paul has been a member of the Pizzology team since 2010. In 2011 he earned his degree from Ivy Tech's culinary program and in 2013 he became the head chef for Pizzology. I asked Chef Paul if he could do something cool with our spare ribs and he instantly ran to the cooler to show me his fermented garlic honey. I could see the wheels turning in his mind of the cool things he was going to do with these ribs!
So here is the recipe by Chef Paul Robinson, braised spare ribs with fermented honey glaze!
Rub the ribs with the following wet rub:
Place in pan (uncovered) with 1 cup of stock .
Roast at 375F for 1 hour. Flip over. Roast another hour.
Cover with foil. Roast for about 45 min. Then enjoy!
Paul served this over Pecorino braised Swiss chard and mustard gnocchi. If you happened to be at Pizzology on the night that he ran this as a special, you had to be there early to get a dish for yourself. It sold out in just a few hours!
Looking to get your hands on some spare ribs to make this dish for yourself? Check with these locations.
This is the first of many recipes that chefs will be sharing with us! Stay tuned for more yummy dinner ideas!
Allow your passion to become your purpose and it will one day become your profession.
Want to make sure you never miss a blog post? Follow the link below to sign up for our email newsletter.