Firebird S Restaurant Recipes
FIREBIRD CHICKEN
Usually when I steal a dish from someone, I steal both the recipe and the name - but not this time. The original firebird chicken is actually a stir-fry dish, and quite a bit different from what you're seeing here. But I absolutely love the name and thought it would fit perfectly for this very simple, extremely spicy, and incredibly delicious dish. Serve with finely chopped fresh chives.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 2
Number Of Ingredients 8
Steps:
- Combine garlic, habanero peppers, and salt in a mortar and pestle and crush into a fine paste. Add Sriracha and egg and whisk to combine. Set aside until needed.
- Pull or trim off the tenderloin from the breasts, and then slice each one in half lengthwise, cutting at a 45-degree angle to create two relatively equal pieces.
- Place all 6 strips of chicken on a plate and dust generously on all sides with rice flour, making sure they are completely covered.
- Pour over the pepper mixture and use tongs to make sure each piece of chicken is coated evenly with the mixture and that there are no dry spots. Wrap and marinate in the fridge for 2 to 12 hours.
- Heat oil in a nonstick pan over medium-high heat. Cook chicken until well browned, and no longer pink in the centers, about 3 minutes per side. Serve immediately.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 20.1 g, Cholesterol 231.3 mg, Fat 30.4 g, Fiber 1.5 g, Protein 55.4 g, SaturatedFat 6 g, Sodium 2068.7 mg, Sugar 0.5 g
FIREBIRDS CHICKEN PASTA (COPYCAT)
Make and share this Firebirds Chicken Pasta (Copycat) recipe from Food.com.
Provided by Chef Danny D
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Chili Asiago Cheese Sauce:.
- Place the oil in a sauce pan on medium heat.
- Add the chili rub, garlic/shallots and cook until soft.
- Add the wine and cook until reduced by half.
- Add the chicken stock and bring to a simmer.
- Add the heavy cream, milk, salt and pepper and bring to a simmer. With a mixer running on medium speed, add the roux, cheese and basil. (Make sure to add the roux a little at a time so that it will fully incorporate into the sauce.)
- Strain mixture.
- Chill until use.
- Chicken Pasta:.
- Heat sauté pan and add olive oil.
- Add bacon and chicken and cook until hot.
- Add sauce and mix well.
- Add pasta and mix well.
- Cook until fully heated.
- Place in serving dishes and top with tomatoes and green onions.
Nutrition Facts : Calories 3009.7, Fat 160.2, SaturatedFat 63.8, Cholesterol 446.2, Sodium 2106.8, Carbohydrate 295.6, Fiber 42.4, Sugar 6.2, Protein 95.6
FIREBIRD'S HONEY VODKA
My husband and I just love the chilled, honey vodka that the restaurant Firebird, in NYC, serves. One night while having a drink at Michael Jordan's in Grand Central Station we were talking about it and our bartender said he used to work there and knew the recipe. He wrote this recipe onto a cocktail napkin for us. Since then, 4-5 years ago, we make this every Christmas. I don't think it is exactly the same as Firebird's but it is still really good! Store it in the freezer and serve chilled.
Provided by Penny Stettinius
Categories Beverages
Time P1DT15m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Scrape the vanilla beans.
- Zest the lemons and oranges.
- Then stir all the ingredients, except Vodka, into a small saucepan and bring to a low boil.
- Turn down the heat to a very, very low simmer.
- Let it simmer, stirring constantly, for 2 minutes. Do not let it boil or it will become a hard lump.
- Remove from the heat and let sit overnight.
- The next day strain the solids and add the honeyed liquid to the vodka and chill.
Nutrition Facts : Calories 187.6, Fat 0.1, SaturatedFat 0.1, Sodium 1, Carbohydrate 3.8, Fiber 0.1, Sugar 3.8
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