Want recipes for the delicious dishes you’ve seen on aspireTV’s Butter + Brown? You’ve come to the right place! They’re super easy — and your friends and family will wonder how you’ve become a master chef!
Nashville Style Hot Chicken
2-3 young chickens, 10-pc cut
4 cups flour dredge
1/2 – 3/4 cup chicken seasoning
Rice bran oil for frying
Sliced white bread
Sliced dill pickles
Makes about 4 cups
2 1/2 cups all purpose flour
1 tablespoon cayenne
2 teaspoons sweet paprika
1 tablespoon kosher salt
1 3/4 cup chicken seasoning (see recipe below)
Makes about 3 1/4 cups
1 cup kosher salt
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup hot paprika
1/4 cup white distilled vinegar powder
1/2 cup apple cider vinegar powder
Hot Oil #3
1 quart canola oil
1/4 cup cayenne pepper #90, 40,000 shu
2 tablespoons hot paprika, Hungarian
1 tablespoon sweet paprika, Hungarian
2 tablespoon beet sugar
1 1/2 teaspoons kosher salt
Prep Hot Oil: In a small heavy bottom cast iron skillet, whisk all ingredients together. Place pot over medium heat, warm oil to about 165ºF. Cook, stirring until fragrant, about 1 minute. Remove from heat. Transfer to a storage container for later use, oil will last one month in cold storage.
Prepare Flour Dredge: In a large re-sealable plastic bag or paper bag, combine the flour with seasoning; mix well. Set aside.
Fry Chicken: Heat oil in a medium heavy bottom cast iron skillet to 365ºF. Oil is ready when flour dropped in bubbles and sizzles steadily.
While oil is heating – Remove chicken from refrigerator, dredge in seasoned flour. Coat chicken evenly and shaking off excess flour; place on sheet pan.
Carefully place the chicken in the oil, skinside down and away from you; cook in batches. Don’t crowd the pan and maintain oil at 365ºF. Continue cooking, turning each piece to brown evenly and cook through, about 12-14 minutes total. Note: Skinless, boneless chicken will take about 8-10 minutes to cook. Cook chicken to 160ºF internally.
Drain chicken on prepared pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.
Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.
Remove and place on white bread. Excess oil will drip onto the bead – this is a good thing. Serve immediately with dill pickles.
2 heads cauliflower, cut into small florets
2 tablespoons canola oil
4 cups loosely packed cilantro leaves
1/3 cup plus 2 tablespoons toasted pepitas
the juice and zest of 1 lime
1 teaspoon kosher salt
1/2 cup olive oil
Preheat the oven to 425ºF
Line 2 baking sheets with parchment paper. Divide the cauliflower between two baking sheets and spread into a single layer. Drizzle with canola oil.
Roast until charred on the edges, about 30 minutes.
In a food processor fitted with the blade attachment, combine the cilantro, 1/3 cup pepitas, the zest and juice of 1 lime, and salt. Pulse to combine, stop to scrape down the sides when necessary. With the motor running, stream in the olive oil. Blend until smooth.
Transfer the cauliflower to a serving platter and drizzle with pesto. Sprinkle with the remaining 2 tablespoons of pepitas. Serve at room temperature.
Crispy Fried Brussels Sprouts
Yield: 4-6 servings
1 pound Brussels sprouts, trimmed and halved lengthwise
1/2 cup olive oil, divided
1 tablespoon rice flour
2 tablespoons white wine vinegar
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Put the rice flour into a shallow dish and add half the Brussels sprouts. Toss to coat and shake off the excess flour. Transfer the Brussels sprouts to the pan and immediately cover with a lid for 30 seconds as Brussels sprouts will splatter vigorously. Allow the Brussels sprouts to cook until dark brown and crispy, about 2 minutes. Stir and cook 2 to 4 additional minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Repeat process with remaining 1/4 cup olive oil, Brussels sprouts, and rice flour.
Combine all the browned Brussels sprouts back in the pan and reduce heat to low. Add the white wine vinegar, garlic, red pepper flakes, and salt. Toss to coat.
Transfer to a serving platter and serve warm.
Seared Butter Pound Cake
For the cake
1 store bought pound cake
2 tbls unsalted butter
Slice 8 1-1/2 inch slices from the pound cake. Using a cookie cutter, cut a circle from each slice. Reserve the trimmings and the rest of the cake for another use. Set the circles aside.
Mixed Berry Compote
4 pints fresh raspberries
4 pints fresh. blueberries
4 pints fresh blackberries
4 pints fresh strawberries -diced no stem
2 cups granulated sugar
1/2 pound unsalted butter
1 tablespoon vanilla extract
In a large heavy bottom saucepan, add the berries and the extract as well as the sugar. Cook for ten minutes on high heat or until the berries break down, then fold in the butter until melted. Set aside.
Jack Daniels Honey Cream
1 cup heavy cream
1 cup Jack Daniels Honey
3 tbls powdered sugar
In a mixing bowl add cream, Jack Daniels and sugar, mix until stiff peaks form, set aside.
4 sprigs fresh mint as garnish
In a medium non-stick pan, melt the butter. Once the butter is hot place the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.
On a plate place 2 cake rounds, spoon 1 1/2 tbls of mixed berry compote over the rounds, and top with the cream. Garnish with fresh mint sprigs.
The Millenial Mule
Young adults love juice bars, but while you wouldn’t think about adding a shot of wheatgrasss to your favorite alcoholic beverage, fresh pressed ginger is lovely in this version of the Moscow Mule.
1.5 oz Vodka
.75 oz Fresh ginger syrup
.5 oz Fresh lime juice
.25 oz Simple syrup
top off w/ Club soda
Glassware – classically this goes in a copper mug, but any vessel works
Garnish – lime wedge
Tasting notes – slightly spicy, effervescent
Tools – jigger, bar spoon
Method: Build ingredients in glass. Add club soda and stir briefly, aiming to tease up the denser ginger syrup, but not dissipate all of the bubbles and leaving the drink flat. Garish with a lime wedge.
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