Brunch Menu:

Sock-It-To-Me Fried Chicken and Coconut Spiced Waffles
… Served with Maple Syrup, Sriracha Sauce, Eggs, Salad.

Yam Banana Fried Catfish and Coconut Honey Biscuits
Served with Dill Red Pepper Aoli, and Roasted Cauliflower Leek Cheese Grit, Eggs, Salad.

Smoked Blueberry Guinness Brisket and Coconut Honey Biscuits, Served With Home Fries, Blueberry Guinness BBQ Sauce, Eggs, Salad.

Warning Taste Like Chicken Nuggets (tofu) and Coconut Spiced Waffles.
Served with maple syrup, Sirache sauce, Tempeh Chorizo Scramble, Salad.

Find us:
LOCAL is located to the adjacent of the LA Grand Central Market Entrance located on Hill Street. It has it’s own courtyard area and is right across the street from Angels Flight.

WE HOPE TO SEE YOU THERE!
#wecookup #ecofreshyo #kfcrip

Parking:
In conjunction with the Department of Transportation, the Grand Central Market offers one hour free parking – with a minimum $10 purchase. The entrance to the Parking Structure is located at 308 South Hill Street.

That’s what you get when Dante Fried Chicken opens a taco stand located in a barber shop parking lot! But, SHHH!!! keep on the low. We will be open more regularly this summer, but in the meantime, we invite DFC Family & Friends come jo…in us for our soft opening of the new DFC Taco Stand!

Sock-It-To-Me Fried Chicken Taco
DFC’s Signature pasture-raised Fried Chicken recipe topped with Apricot Crack sauce, avocado, and Toasted Almond Coconut Milk Slaw on a Homemade Black Sesame Tortilla.

Blueberry Guiness Smoked Brisket
DFC’s humanely-raised beef brisket seasoned like a MUTHA#$%, then smoked for 9-13 hours, sliced up, simmered in our own Blueberry and Guinness BBQ sauce topped with Toasted Almond Coconut Milk Slaw on a Homemade Black sesame tortilla.

Warning-Taste-Like-Chicken Tofu Taco
DFC’s Whole World Famous Tofu Nuggets (warning: tastes like chicken, but it’s not, so don’t trip!), topped with our Apricot Crack Sauce, and Toasted Almond Coconut Milk Slaw on a homemade black sesame tortilla.

WE HOPE TO SEE YOU THERE!
#wecookup #ecofreshyo #kfcrip

Parking: You can park in the parking lot of Rite Aid or Staples on the corner of Santa Monica and Vermont. They are pretty relaxed with the security. There’s also plenty of parking on surrounding streets.

YO! What’s good LA ChickenHeadz?!  Our chicken has been away from the streets for too long, so now we want to give back…

This Friday at the Grand Central LA Market we will be doing our first installment of the DFC Jump Off Series at Local Express Cafe.

What’s a Jump Off? Well, it’s just a term my friends and I use for no-nonsense kitchen takeovers, where I COOK UP essential DFC vittles.

Local Express Cafe has been kind enough to let us share their space and menu so we can lace DTLA with the Peoples’ Chicken. We will be offering a special DFC lunch combo– and of course we’re keeping it ^Eco Fresh YO^ by giving you local, really dope sustainable ingredients, pasture-raised in the sunlight, happy-to-have-lived pollo, AND vegan options for your nuggetz or biscuits.

Shout us out through Twitter or Facebook cuz we will only have a limited supply of Chicken-N-Biscuit lunches, so first come first serve. A.K.A. be here!

Hope to see y’all this friday!! So stoked to be cooking in the streets for my ChickenHeadz and free from corporate catering!

MENU

$10

Sock-It-To-Me Fried Chicken

OR

Warning Taste Like Chicken Nuggetz (tofu)
*WE FRY WITH PEANUT OIL*

With:
Apricot Crack Sauce
Coconut Honey Biscuit (vegan maple biscuits available)
JUJU Fries
Black Sesame Ginger Mixed Greens

I used to churn butter for the buttermilk used in this pie, one of my all-time favorites growing up. Churning is therapeutic, and I recommend it as a straight-up way to get back to basics. (You can always go to the store if you’re out of time, though!) This dessert was only made for holidays, church functions, or other specific occasions, which made it feel extra special to me. The candied oranges, in particular, bring back vivid memories. The custard and cake-like layers in this pie combined with the orangey goodness remind me of cheesecake. Add a smothering of chocolate ganache and YUM! You’ve got an ultime dessert on your hands.

-DFC

ORANGE COCONILLA PIE

SERVES 8 to 10

PREP AND COOKING TIME 3 hours, plus refrigeration

CRUST
6 tbsps. unsalted butter, chilled
1/2 cup yellow cornmeal
2 cups all-purpose flour
A pinch of salt
Grated zest of one orange
1 rounded tbsp. white sugar
4 tbsps. vegetable shortening, room temperature
4 tbsps., plus more as needed, fresh orange juice, chilled

FILLING
2 cups white sugar
A pinch of salt
Seeds from 2 vanilla pods
1/2 cup unsalted butter, at room temperature
4 to 5 rounded tbsps. all-purpose flour
3 large eggs, separated
1¼ cups buttermilk
1 tsp. cream of tartar (or lemon juice)

GANACHE
8 oz. bittersweet or dark chocolate, finely chopped
3/4 cups heavy whipping cream
Grated zest of one orange
2 tbsps. unsalted butter
1 tbsp. rum (light or dark)

1. To prepare the pie crust, freeze a large bowl, the butter, cornmeal, and flour for 30 minutes. If you don’t have a marble or stainless steel surface on which to roll your dough, refrigerate a cutting board.

2. In the large, cold bowl combine the chilled flour, chilled cornmeal, salt, orange zest, and sugar.

3. Massage the vegetable shortening into the flour mixture until well combined.

4. Using a cheese grater, grate the chilled butter into the flour-shortening mixture, and toss to combine. It should look like a coarse cornmeal.

5. Sprinkle 1 tablespoon of the orange juice into flour-shortening mixture and toss it with a fork—do not touch the mixture with your hands. Repeat with remaining orange juice. Add more OJ as necessary, until mixture holds together when squeezed (see note*).

6. Place dough in a large Ziploc bag, and squeeze it until a ball forms. Press dough into a disk shape and refrigerate for 30 minutes.

7. Divide refrigerated dough in half. You will only be using one half, so wrap up the other one and freeze it for another use. Place chilled cutting board on the counter, if you don’t have a stainless steel or marble work surface. Flour your work surface, grab your rolling pin, and roll dough into a circle about 11 inches in diameter and 1/8 inch thick (see note**).

8. To transfer to the pie dish, carefully wrap dough around rolling pin and center it above an ungreased, 9-inch pie dish. Carefully unroll dough onto the pie dish, and gently press the dough into the dish (see note***). Trim the excess dough. Go ahead, crimp it. Set aside.

9. Preheat the oven to 350°F.

10. Using a stand mixer fitted with the paddle attachment, cream the sugar, salt, vanilla beans, and butter on medium speed, about 3 minutes. Stop mixer and scrape down the sides of the bowl. Add the flour and egg yolks, mix on medium for 1 minute. Add the buttermilk, mix until just combined.

11. In a chilled metal bowl, whip the egg whites with the cream of tartar or lemon juice until soft peaks form. Fold egg whites into buttermilk mixture and pour the batter into the pie shell.

12. Bake pie for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The top should be slightly crusty and brown.

13. Cool pie completely on a wire rack, and refrigerate it for 3 hours or up to overnight.

14. To make the ganache, place the chocolate in a medium stainless steel bowl.

15. In a 4-quart saucepan set on medium-high, heat the cream, orange zest, and butter. Bring mixture to a slow boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes, then whisk until smooth. If desired, stir in the rum.

16. Spread the ganache over the chilled pie and let set, about 1 hour. I serve the CocoNilla with fresh whipped cream flavored with vanilla.

* I learned this from Alton Brown. Use a spray bottle to add the liquids to the flour. It’s an amazing trick! Just lightly spritz a few times, toss the dough with a fork, and repeat until the dough holds together when squeezed.

** Don’t just roll the dough back and forth. Try rolling north, pick up the pin, roll northeast; pick up dough and move counter-clockwise. Repeat. You want the crust as evenly rolled as possible. Continue to flour the surface underneath the dough to prevent sticking.

*** Fold the rolled-out dough in quarters, then place the point in the center of the pie dish. Unfold the dough.

This chicken is dedicated to the food I grew up with: I combined the all-American experience (fried chicken) with the influences of Mexican culture, which was a huge part of my upbringing. The inspiration grew from one time when I was cooking at an Adidas party with my friend Miguel Mendez, a singer/songwriter. Miguel taught me this cool brining technique, which he learned from his grandmother, and I used the technique to create what I call La Raza Fried Chicken. This blend of torn corn tortillas and rich Mexican and Cajun spices melds together to create a unique Creole-style Cinco de Mayo for your mouth. Enjoy.

-DFC

LA RAZA FRIED CHICKEN

SERVES 6 to 8, or 10 tapas style

PREP AND COOKING TIME 45 minutes, plus overnight brining

SPECIAL EQUIPMENT candy thermometer

INGREDIENTS
4 pieces boneless skinless chicken breast
4 boneless skinless chicken thighs
1 gallon high-heat-point oil, such as peanut, canola, or safflower

BRINE
3 cups brewed black tea
1 tsp. salt
4 bay leaves
1 tsp. dried oregano
Rind of 1 large orange
A pinch of Spanish paprika
3 garlic cloves, chopped
1/2 small yellow onion, quartered
2 cups buttermilk

WET BATTER
3 chipotle peppers, plus 2 tsps. adobo sauce
2 cups buttermilk
3 large eggs

DRY COATING
3 tortillas (red, yellow, blue, green, or plain. I like to mix the colors.)
3 cups all-purpose flour
1 cup white cornmeal
2 tsps. tapioca powder
2 tbsps. garlic powder
2 tbsps. onion powder
4 tsps. Spanish paprika
2 tsps. cumin
2 tsps. celery seed
A pinch of white pepper
1 tsp. dried oregano
2 to 3 tsps. sea salt
1/2 tsp. freshly ground black pepper
1/2 cup sesame seeds
6 sprigs fresh cilantro or parsley

1. Cut each chicken breast lengthwise into 3 equal pieces, then cut each piece crosswise for a total of 24 pieces. Halve chicken thighs for a total of 8 pieces.

2. Combine all brine ingredients except the buttermilk in a large stockpot. Cover and bring to a boil for 1 minute, and remove from heat. Transfer to a large bowl and cool completely. Stir in the buttermilk.

3. Submerge the chicken pieces in the brine. Cover and refrigerate for 12 to 24 hours. Remove chicken from brine. Rinse and pat dry.

4. In a blender, purée the chipotle peppers and adobo sauce, eggs, and wet-batter buttermilk. Scrape into a small bowl.

5. In a food processor, finely chop the tortillas.

6. In a large bowl, combine the flour, cornmeal, tapioca, garlic and onion powders, paprika, cumin, celery seed, white pepper, oregano, salt, and pepper. Transfer half of the mixture to a second bowl.

7. Add the tortilla crumbs, sesame seeds, and chopped cilantro to the second bowl.

8. Set up a dipping and breading station that includes the chicken, both coating bowls, wet batter, and a tray with a wire rack set in it.

9. Dip each chicken piece into the plain coating, pat off the excess, then dunk each piece into the wet batter. Follow that up with a dive into the tortilla coating.

10. Place the breaded chicken pieces on the rack and let them set (outside of the fridge) for 25 to 45 minutes.

11. Pour 4 to 5 cups of oil into large heavy bottom pot or 12-inch skillet. Place a crushed garlic clove (skin still on) and some onion scraps in the oil. Bring the oil to 320˚F. Use a candy thermometer to confirm the oil temperature.

12. Once oil is heated, fish out the garlic and onion with a slotted spoon and discard. Carefully lower a few chicken pieces into the oil. The oil temperature will decrease, so adjust heat as necessary to bring oil back to proper temperature.

13. Fry pieces for 8 to 13 minutes, turning halfway, until deep golden brown. Use the thermometer to check for doneness. Internal temperature should be 165˚F.

14. Using tongs, carefully remove the chicken pieces from the oil, and place them on a tray lined with paper towels, a cooling rack, or newspaper. Let the chicken cool a bit before serving.

P.S. I love this dish with some fresh chili paste*

* FRESH CHILI PASTE

INGREDIENTS
12 dried red chili peppers
3 garlic cloves, minced
1/2 tsp. salt
2 tbsps. olive oil
1 tsp. ground coriander
1 tsp. ground caraway seeds
1/2 tsp. ground cumin

1. Soak the dried chilies in hot water for 30 minutes. Drain chilies and remove stems and seeds.

2. In a food processor, combine the soaked chilies, garlic, salt, and olive oil. Add the coriander, caraway, and cumin, and blend to a smooth paste.

-DFC

CREAMED SPINACH-N-ASPARAGUS

SERVES 6

PREP AND COOKING TIME 45 minutes

INGREDIENTS
1 lb. asparagus, white ends removed
1 tbsp. peanut oil or canola oil
Sea salt and freshly ground black pepper
3 lbs. fresh spinach, tough stems removed
2 to 3 tbsps. unsalted butter or 3 slices bacon
1/2 cup finely chopped shallots
1/2 red bell or yellow pepper diced
10 diced cherry tomatoes
1 tsp. minced garlic
1 cup heavy cream or thick coconut milk
1/4 tsp. nutmeg
¼ tsp. toasted curry powder
½ lb. fresh baby mozzarella, halved (optional)
Shaved Parmesan, for garnish (optional)

1. Preheat oven to 375°F.

2. In a medium bowl, lightly coat the asparagus with olive or peanut oil, salt, and pepper. Transfer the asparagus to a baking sheet and roast for 15 to 20 minutes, until browned. Cool, then chop asparagus into bite-size pieces.

3. Bring a large pot of salted water to boil. Add the spinach and cook for 2 minutes. Drain through a fine-mesh strainer, pressing spinach with a large spoon to release as much water as possible. Finely chop drained spinach and set aside.

4. In a 10-inch sauté pan set on medium-high melt the butter or oil (Or fry the bacon if using for fat. Crumble bacon and reserve.). Add the shallots, garlic, bell pepper and tomatoes and cook, stirring occasionally, until soft and fragrant, about 3 minutes.

5. Add the spinach and asparagus, and cook, stirring frequently, just until the liquid is evaporated, about 3 minutes. Add the cream, nutmeg, and curry powder. Season with salt and pepper, and cook until cream is reduced by half. If using the mozzarella, toss it in now and cook for 1 minute, stirring to combine. Remove from the heat and serve it up with shaved Parmesan and the crumbled bacon, if you like.

Feel free to improvise with different dried fruits and preserves, such as peaches or pineapple, to change up the fruit flavors. And stay away from monster wings for this one—small ones are much better, preferably organic or pasture raised. I’ve found that the bigger industrial wings burn on the outside and don’t cook thoroughly; the petite ones cook quicker and are superior in flavor and crispness.

-DFC

APRICOT-CASHEW HOT WINGS

SERVES 6 as an entrée; 8 tapas style

PREP AND COOKING TIME 1½ hours, plus 3 to 24 hours for brining

SPECIAL EQUIPMENT candy thermometer

INGREDIENTS
5 lbs. small chicken wings, tips removed and split at the joint

BRINE
2 cups buttermilk
2 squirts Sriracha

SAUCE
½ cup (1 stick) unsalted butter
2 tbsps. red pepper flakes
1 5-oz. bottle of your favorite hot sauce
4 squirts Sriracha
1 cup apricot preserves
1 cup cashews, crushed
¼ cup chopped dried apricots
2 or 3 jalapenos or your favorite chili, ribs and seeds removed, diced
1 thumb-size piece of fresh ginger, peeled and coarsely chopped

COATING
1 cup yellow cornmeal
2 cups all-purpose flour
1 cup cashews, finely crushed
¼ cup All-Purpose Chicken Spice*
2 large eggs
1/2 cup water or beer

1. Rinse the chicken wings and pat them dry with paper towels.

2. In a large bowl, combine the buttermilk and Sriracha. Add the wings, cover with plastic wrap, and refrigerate for 3 to 24 hours.

3. In a 10-inch skillet set on low, heat the butter, chili flakes, hot sauce, and Sriracha, if using. Add the apricot preserves, cashews, dried apricots, and jalapeño, if using, stirring to combine. Simmer on low for 10 minutes. Keep warm.

4. In a large bowl, combine all coating ingredients.

5. In a small bowl, lightly beat the egg and water.

6. Remove the wings from the refrigerator and rinse off the brine.

7. Working in batches, dip the wings in egg wash, then into the flour mixture. Place coated wings on a wire rack set inside a baking sheet. Let sit the wings for 15 minutes before frying.

8. Meanwhile, fill a deep heavy-bottomed pot one-third with oil (about 3 inches) and heat it to 320˚F; use candy thermometer to check oil temperature.

9. Working in batches, fry the wings until deep golden brown, about 13 minutes, turning halfway through. The internal temperature of the wings should be 165˚F; avoid the bone when poking them with the thermometer.

10. Remove fried wings from oil with tongs, and drop them into the warm apricot hot sauce. With a clean set of tongs, evenly coat the wings and place them on a baking baking sheet lined with foil. If you’re not ready to serve, keep them in the oven on its lowest setting.

*ALL PURPOSE CHICKEN SPICE

This mix is great for baked chicken or any poultry dish. Add it to gravies and stuffings as well as mashed potatoes.

Makes about 1½ cups

20 whole cloves, freshly ground or 1 tsp. ground cloves
6 tbsps. dried parsley, crushed
2 tbsps. dried sage leaves, ground or crushed
2 tbsps. dried thyme leaves, crushed or ground
1 tbsp. dried marjoram, crushed or ground
2 tbsps. herbs de Provence, crushed
2 tbsps. granulated onion
2 tbsps. granulated garlic
2½ tsps. sea salt

1. If using whole cloves, grind them in a spice grinder or with a mortar and pestle.

2. In a small bowl, combine the ground cloves with the remaining spices. Store in an airtight container for up to 6 months.

Initial meeting: sharing histories and fried chicken

Had people tweeting #destiny throughout

Then we feed you

And welcome you to the fam!

GRANDMAMA’S BACKYARD CEVICHE

This is that ceviche with “flava.” The recipe is inspired by my Grandmother’s shrimp and crab boil, and her famous croux shrimp salad. It also draws on my deep love for Peruvian ceviche.

We served it on sesame crackers and rocket leaf, topped with avocado and a dash of Siracha at the Converse Santa Monica store opening. Alls I can say is…it KILLED. Everybody was flipping out. This was actually the first time I’d served these at a public event, and I was surprised, because fish can be tricky for a lot of people. I was even able to put the fear of my Grandma’s cooking into one of the production workers after he declined my first offer to taste it…

“I’m Mexican, and I know my ceviche and I’m really picky.”

“All good” I said, “I understand.”

So then he’s probably thinking, “My boss is freaking out over this dish, let me see what it’s all about.” After like 7 ceviche crackers, he said hands down that it was one of the most delicious and uniquely spiced ceviches he had ever tasted. – DFC
YO…VIVA CREOLE JARDIN TRASERO

SERVES 4-6
PREP AND COOKING TIME 1 ½  hours

STEP ONE: SHRIMP & CRAB BOIL

INGREDIENTS

4 quarts water
1 large beer
½ lb. medium-small shrimp, peeled and deveined
6 ounces white lump crab meat
½ of one red onion
1 lemon
5 garlic cloves, smashed
1 teaspoon salt
¾ -1 cup Old Bay (or DFC Quick Boil Blend*)
1 slice of bacon (optional)

1. Fill a large pot with water and beer. Add lemon and the juice, Old Bay or DFC blend, garlic and onion, bacon (if using) and bring to boil. Reduce to a simmer and cook about 5-7 minutes.

2. Fill large glass or non-reactive bowl (enough to fit all ingredients) with ice and water.

3. Add shrimp and crab to the pot, cover and cook until the shrimp curl and turn light pink, about 2 to 3 minutes.

4. Place colander over sink, drain ingredients quickly, discard bacon, half onion and smashed garlic cloves then transfer to ice water, cool completely and drain. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp and crab in a glass or non-reactive bowl and set aside.

STEP TWO: CEVICHE

NOTE: Always use the freshest fish available and prepare same day. Please don’t be cheap or cut corners with this dish.

INGREDIENTS

1 lb. (if omitting shellfish use 2-3 lbs.) of bass, red snapper, or other firm fleshy fish
cut into small cubes
20 small limes, juiced
7 lemons, juiced
½ of one red onion, diced or slivered
½ of one large red pepper, minced
8 water chestnuts, slivered
2 teaspoons ginger, diced or grated
1 small jalapeno (or hot pepper of your choice), seeded and cut in half
1 clove garlic
1 Anaheim green chile
1 small heirloom tomato sliced in half
1 shallot sliced in half
1-2 tablespoons amino acids or light soy sauce
1 teaspoon toasted sesame seeds (optional)
1 avocado, (sliced)

1. Add diced fish to a non-reactive casserole dish or bowl, pour fresh lime/lemon juice over fish and rest until the fish starts to turn white, about ten to twenty minutes. Stir occasionally.

2. Arrange jalapeños, green chiles, shallots, garlic and tomatoes on a cookie sheet and place in broiler for 3 minutes until blackened on one side. Remove and set aside.

3. Drain liquid from fish and mix with ginger, pour into a blender and add broiled garlic, pepper, tomato, shallot, chile and amino acid. Puree and add back to fish.

4. Add diced onion, pepper, chestnuts, crab, shrimp and let rest for 5 minutes. Best served immediately, but can be refrigerated for a couple hours if needed.

5. Garnish with sliced avocado and toasted sesame seeds right before serving time. Serve with boiled or fried yam/yucca, lettuce cups, tostadas, crackers or French bread.

*DFC QUICK BOIL BLEND

3 bay leaves or 1 tbsp. ground bay leaf
2 tbsp. celery seed or flax (crushed with your fingers)
2 tsp. dry mustard
1 tsp. fresh ground black pepper
1 tsp. fresh ground green pepper
1 1/2 tsp fresh ground nutmeg
1 tsp. ground cloves
1 tsp. ground allspice
3 tbsp. dried chives or shallots
1 tsp. ground ginger
2 tsp. smoked paprika
1 tsp. crushed red pepper flakes
1/4 tsp. ground cinnamon
1/4 tsp. ground cardamom
3 saffron strands (optional)

Method:
Add all ingredients to the pot of water and beer and follow instruction above.