Image courtesy of David's Cafe
This recipe is courtesy of chef David Malbequi of David's Cafe
Chef David Malbequi starts off with a plate of French fries and piles on crispy chicken thighs, homemade Buffalo sauce, blue cheese, and mozzarella chicken gravy before topping off the dish with crispy shallots and chives. Also pictured is a special Super Bowl cocktail crafted by beverage consultant Rael Petit, the "Hail Mary" — a traditional Bloody Mary made untraditional with cilantro-and-red-pepper-infused Dolin Blanc in a BBQ-sauced-and-salted rim garnished with a lemon wheel, cilantro sprig, and a smoked chicken wing. Diners can enjoy both of these special offerings at David's Cafe this weekend!
In a medium pot over low heat, melt the butter, add the bacon, celery, shallots, and garlic. Let it cook until golden-brown coloration, deglaze with the vinegar, and add all others ingredients. Cook for 25 minutes on low heat. Use a hand blender or regular blender to purée the sauce and pass through a chinois or strainer to end with a smooth consistency.
In a medium pot over low heat, melt the butter and then add the flour and let cook for 3 minutes. Add the chicken stock and continue to stir with a whisk to avoid lumps. Add heavy cream, blue cheese powder, and mozzarella cheese, and season the sauce with salt and black pepper to taste. Allow to cook for 15 minutes.
Bring a pot of Canola oil up to 300 degrees F. Blanch the French fries for 4 minutes until tender and remove. Raise the oil to 375 degrees then cook the French fries again until golden brown. Remove the fries and let sit on a wire rack or paper towels and season with salt to taste.
Meanwhile, season the chicken with salt and pepper and get a saucepan hot. Drizzle enough canola oil to simply coat the pan and place the chicken skin side down in the pan. Cook for 6 minutes on the first side, turn, and cook another 4 minutes until the meat is fully cooked.
To prepare, pile the French fries high on a plate and top with chicken (quartered or cut into pieces). Drizzle the gravy on top, then the hot sauce and top with shredded mozzarella. Garnish with fried shallots and chives if desired.