Chef Nick Kepford
Meals on Wheels Western Michigan
Ingredients
For the Brine
- 3 c water
- 2 c apple cider
- 1 c apple cider vinegar
- 2 bay leaves
- 5 sprigs fresh thyme
- 3 cloves fresh garlic, lightly crushed
- ½ c kosher salt
- 1 Tbsp black peppercorns
- 1 c brown sugar
For the Chicken
- 20 chicken thighs
- Olive oil
- Salt
- Pepper
For the White BBQ Sauce
- 1 white onion
- 8 cloves garlic
- Olive oil
- 5 Tbsp horseradish
- 3 Tbsp Dijon mustard
- 2 c white wine vinegar
- 3½ Tbsp Worcestershire sauce
- ½ c honey
- 4 c low or no sodium chicken stock
- 2 c heavy whipping cream
For the Mashed Potato with Cauliflower and Smoked White Cheddar Cheese
- 4 large russet potatoes
- 1 head of cauliflower
- ½ c sour cream
- ¼ c heavy whipping cream
- 4 Tbsp unsalted butter
- 3 garlic cloves, finely diced
- Salt
- Pepper
- 1 c shredded white cheddar cheese
For the Grilled Veggies
- 4 ears fresh corn
- 2 zucchini
- 1 pint grape tomatoes
- 1 garlic clove, minced finely
- ¼ c red onion, sliced thinly
- ½ c fresh basil, torn
- Salt
- Pepper
Directions
For the Brine
- Add all ingredients to a stock pot. Bring to a boil.
- Stir until salt and sugar are dissolved.
- Pull off heat and add 6 cups ice to cool quickly.
For the Chicken
- Poor brine over chicken thigh pieces. Allow chicken to sit in the brine overnight or up to 18 hours.
- When ready to cook, discard brine and pat dry chicken.
- Preheat oven to 275°F.
- Brush chicken, skin side up, with olive oil. Lightly coat with salt and pepper (remember the brine adds a lot of seasoning to the chicken as it sits).
- Place chicken thighs on a parchment lined sheet tray, covered with foil. Cook in oven for 1½ hours.
- Remove foil. Increase temperature to 400°F and continue to cook for 20 to 30 minutes (keeping a close eye as the sugar in the brine will cause the skin to darken faster). Allow skin to crisp and brown
- Remove from oven.
For the White BBQ Sauce
- Sauté onion and garlic in small amount of olive oil. Add horseradish, Dijon mustard, white wine vinegar, Worcestershire sauce, honey, and chicken stock.
- Simmer till liquid is reduced by half, stirring frequently.
- Add heavy whipping cream, and reduce by half again. Season with salt to taste.
For the Mashed Potato with Cauliflower and Smoked White Cheddar Cheese
- Wash, peel and dice potatoes. Core and large dice cauliflower.
- Boil both in well-seasoned water until soft enough to mash.
- Add to mixer with sour cream, heavy whipping cream, unsalted butter, diced garlic cloves, and salt and pepper to taste. Mix all ingredients until smooth.
- Remove from mixing bowl and fold in shredded smoked white cheddar cheese.
For the Grilled Veggies
- Lightly oil and salt ears of corn on the cob. Quarter zucchini lengthwise.
- Grill until lightly charred on all sides.
- Shave corn kernels off and chop zucchini into one-inch pieces.
- While you are grilling veggies, pan roast grape tomatoes until lightly blistered and splitting.
- Add minced garlic, red onion, and fresh torn basil. Continue to roast until onions are cooked.
- Combing all veggie ingredients. Add salt and pepper to taste.
Finish the dish with fresh chives and a drizzle of hot honey.
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