What is on the menu? The head of the shepherd sets the table for the summer


In his backyard, Chef Shepherd Kyle Camara, left, and fellow chef Max Gordy grill chicken on a briquette barbecue.

Ross Giblin / Stuff

In his backyard, Chef Shepherd Kyle Camara, left, and fellow chef Max Gordy grill chicken on a briquette barbecue.

Growing up in Ohio, Kyle Camara’s favorite food was his grandmother’s chicken and waffles.

Drizzled with sauce instead of syrup and, like everything she’s cooked, made from scratch, it remains her favorite dish to this day. “Even as a child, I was just blown away. “

Camara moved from the United States to New Zealand with her partner five years ago, spending the summer in the South Island before settling in Wellington and joining the team at Shepherd Restaurant in Hannah’s Laneway. from central Wellington in March 2018.

He found his way into the food profession after trying a handful of different things in college and not finding any of them stuck. He left after a year and moved to Pittsburgh, Pa., To attend cooking school.

“I’ve always been drawn to it,” he says. “I felt like I had to graduate first, but it was always in my head. “

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This was a two-year program, teaching the basics of French cuisine. The last six months have been an internship, which he spent at a fine dining restaurant in Florida.

He started at Shepherd just over three years ago, working in the pantry and baking sections before moving to the grill and being appointed sous chef. For six months, he has been the chef.

When cooking at home, he prefers to make simple vegetable dishes, one-pot dishes, or throw something on the grill.

One of her mother’s favorite dishes was ‘scout potatoes’ – potatoes coated with onion and butter, wrapped in foil and toasted until crispy.

On a beautiful night, the kitchen moved outside. In the United States, Christmas had always been an inside affair, falling in the middle of the Ohio winter.

Often celebrated with a group of friends, Christmas dinner consisted of lemon and pepper chicken wings, grilled eggplant cut and cooked until melted on one side, and depending on the veg. in season, topped with a nice crispy lager.

The chicken wings are generously coated with a blend of spices, marinated, steamed and then cooked crispy on the barbecue.

Ross Giblin / Stuff

The chicken wings are generously coated with a blend of spices, marinated, steamed and then cooked crispy on the barbecue.

From the Chef’s Table: Acid Dust Chicken Wings

Generously coat 1 kg of whole chicken wings with the shepherd’s signature Acid dust ($ 10 for a 75g jar, sold online and in restaurants) and marinate in the refrigerator for 12-24 hours.

Steam marinated chicken wings for 10 minutes using a double boiler or steamer basket. Steaming will cook the chicken completely, and it will remain tender.

Place the cooked chicken wings on a preheated charcoal or gas grill to crisp the skin. Rotate the wings frequently to the desired charring level (I prefer my very crispy ones).

Chef’s tip: To make a classic Buffalo wing, mix melted butter with hot sauce in a 2: 1 ratio (I prefer to use Frank’s). Brush the wings with the sauce as you flip them to create a spicy coating.

Serve with fresh lemon and a dip of your choice.


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