(TRUFF)RED Recipes That Fight AIDS
This June, we teamed up with some of our favorite culinary legends to crank up the heat on the AIDS fight. These (RED) Chef Ambassadors recreated some of their favorite recipes using the (TRUFF)RED Hotter Sauce, a truffle-infused, jalepeño-rich chili blend perfect for the heat-seeking flavor connoisseur. Best of all, these recipes fight AIDS. When you purchase a bottle, you’re supporting TRUFF’s commitment to donate a total of $25,000 to the fight to end AIDS.
Check out these spicy recipes and get cooking!
(TRUFF)RED Hotter Black Truffle Fried Chicken
189 by Dominique Ansel
For the Chicken
1 Whole Chicken (3-4 lbs)
Break down chicken by separating crown from leg/thighs. Remove spine from leg/thighs portion and split leg, and cut thigh into 2 pieces.
On the crown, remove wing tips and cut wing off the breasts from the 1st joint, keeping drumette and 2nd joint wing together.
Remove breast from bone and split into three pieces crosswise.
This will yield 11 separate pieces, leaving the bottom spine, top carcass and two wing tips remaining (save these pieces for chicken stock).
For the Spice Mix
14 g Paprika
14 g Black Pepper, Fresh Ground
8 g Garlic Powder
7 g Onion Powder
1 g Cayenne
In a bowl, whisk together all ingredients and reserve.
For the Chicken Marinade
235 g Buttermilk
75 g (TRUFF)RED Hotter Sauce
50 g Whole Large Egg (1ea)
9 g Salt
16 g Spice Mix
In a large mixing bowl, combine all ingredients.
Whisk together, making sure that the egg is fully incorporated.
Add the chicken pieces.
Cover and let marinate in the fridge for 24 hours.
For the Spiced Flour Dredge
202 g AP Flour
75 g Cornstarch
4 g Baking Powder
4 g Salt, Kosher
29 g Spice Mix (Recipe Above)
In a bowl, whisk together all ingredients reserve.
11 pieces Buttermilk-marinated Chicken
314 g Spiced Flour Dredge
3 qt Canola Oil
50 g (TRUFF)RED Hotter Sauce
12 pieces Buttermilk Biscuits
Remove chicken from marinade and transfer to flour dredge. Cover all pieces, making sure to press the flour dredge into them to fully cover.
In a deep fryer, heat oil to 330°F. Add chicken, divided in two separate fryer baskets (white and dark meat separated). Once chicken goes into the fryer, the temperature of the oil will drop a bit, to approximately 325°F. Cook until the crust is a deep golden brown, shaking the fryer basket halfway through cooking to make sure that there are no pieces stuck together. Place a thermometer inside the thickest part of the top chicken breast (which should be the thickest piece of meat). When ready, it should register at 165°F. The dark pieces basket will need to cook a bit longer, until the temperature inside of thigh also registers at 165°F.
Once cooked, transfer onto cooling rack, season with salt evenly and allow for residual heat to bring all the pieces to cooking point and for juices to redistribute. Toss in (TRUFF)RED Hotter Sauce until evenly coated. Serve with your favorite sides (we prefer pickles and our homemade buttermilk biscuits!).
(TRUFF)RED Hotter Cauliflower Wings
Chef Elizabeth Falkner
For the Cauliflower:
1 head Cauliflower, cut into florets and 1”X 2” pieces
3/4 C Cornstarch
2/3 C All Purpose Flour
2 tsp Baking Powder
2 tsp Kosher Salt
Few cranks of Fresh Ground Pepper
2/3 C Vodka
1/2 C Seltzer
2 Tbsp (TRUFF)RED Hotter Sauce
1 qt Sunflower, Canola or Other Frying Oil
Mix the cornstarch, all purpose flour, baking powder, salt and pepper together.
Add the (TRUFF)RED Hotter Sauce, vodka and seltzer. Add more seltzer if needed to just coat the cauliflower and not be a thick batter.
Let the batter rest for 30 minutes.
For the Finishing (TRUFF)RED Hotter Sauce:
4 Tbsp Butter, Melted
3-4 oz (TRUFF)RED Hotter Sauce
3-4 Tbsp Apple Cider Vinegar
Pinch of Salt
1 oz Grana Padano or Parmesan Cheese
Whisk the melted butter with the hot sauce and cider vinegar and salt.
Heat the oil 375°F.
Dip the cauliflower in the batter and set into hot frying oil and cook for about 3-4 minutes.
Remove from oil.
Toss the cooked cauliflower into the hot sauce.
Finish with grated Grana Padano or Parmesan cheese.