Chef Sewell is sharing one of her exclusive, mouth-watering sandwich recipes from the Kittch platform.
After fifteen years of working as an actor, Sicily Sierra, began her culinary career and has never looked back. Now, seventeen years later she is a Professional Chef Instructor and restaurateur, who wants her students to feel empowered in the kitchen. Not only is she passionate about building a cooking community through her tutorials, she
Originally from Southern California, Sierra’s family has been in the food business for seven generations, and she recounts, “some of my fondest memories are dressing up for church on Sunday, running around, and the fellowship of eating as a community after Sunday service. The laughter, the joy, and the eating.” Through gourmet sandwich recipes, Sierra wants to capture that warm feeling of nostalgia with her recipes and cooking classes.
Chef Sierra is one of the many world-renowned chefs, alongside Marcus Samuelsson, who is joining the newly-launched Kittch culinary platform, to share tutorials and cooking content with users.
Lucky for us, Chef Sewell is sharing one of her mouth-watering sandwich recipes from the Kittch platform exclusively with EBONY.
HOT HONEY FRIED MUSHROOM SANDWICH RECIPE:
INGREDIENTS:
4 Oyster and/or Maitake Mushrooms
Sweet Pickles Recipe
Mayo Recipe
Hot Honey Hot Sauce
Flour Mixture
Wet Dredge
Spice Mixture
Hot Sauce
Brioche Bun
Grapeseed Oil - Enough to fry mushrooms with
SPICE MIX INGREDIENTS:
1 Tablespoon Paprika
1 Teaspoon Cayenne
4 Tablespoons Kosher Salt
2 Tablespoons Ground Black Pepper
2 Teaspoons Dark Brown Sugar
1 Tablespoon Granulated Garlic
1 Tablesppon Granulated Onion
1 - 2 tablespoons oil
Add all ingredients into a mixing bowl - except oil - incorporate well:
HOT HONEY INGREDIENTS:
2 cups Hot Sauce (Made the Day Before)
1/2 Honey
4 cup Dark Brown Sugar
2 ounces White Vinegar
3 Tablespoons Yellow Mustard
2 oz. Grapeseed Oil
2 tbsp Butter
Add all ingredients - except butter - into a sauce pan - incorporate well:
Once it's come together, turn off heat, and stir in butter.
WET DREDGE INGREDIENTS:
2 Cups Buttermilk (Vegan Butter Milk)
1 - 1/2 Cups Hot Sauce
Add all ingredients into a mixing bowl - incorporate well:
DRY DREDGE INGREDIENTS
1 1/2 - 2 cups All Purpose
1 Tablespoon Cayenne
3 Tablespoon Salt
2 Tablespoons Pepper
3 Tablespoon Paprika
2 Tablespoons Garlic Powder
1 Tablespoon Onion Powder
Add all ingredients into a mixing bowl - incorporate well:
ASSEMBLY:
Season Mushrooms
In a mixing bowl add Mushrooms
Season mixing - One tablespoon at a time until coated well
Add oil and to make sure that the mushrooms are glossy and seasoned well.
If need be - add more seasoning after the fact.
Add Seasoned Mushrooms to Wet Dregde
Then into Dry Dredge
And repeat these Steps and allow to rest
Assemble Hot Honey Sauce
Bun: Brioche
Assembly: In a saute pan on medium-high heat
Add 1 1/2 tbsp grapeseed oil
Once shimmering toast inside and outside of the top and bottom bun.
Into that same Saute Pan add your frying oil
Add to heat and shimmer but not begin to smoke. - appros 315-325 degrees F.
FRY TIME
Grab your seasoned and rested chicken and dip into the dry dredge once more.
Shake off excess flour
Fry in heated oils approx 8 - minutes
Once cooked, remove from oil, placed on a paper towel and gently salt
MAYO Bun
Both top and bottom
Gently Dip Fried Mushrooms into Hot Honey
Add Sweet Pickles
Top with Top Mayo'ed Brioche Bun
