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All is Fare | Ziza + Seth, The Recipes

recipe featured photo While Ziza & Seth are master event planners + designers, they are equally skilled in the kitchen.  Utilizing products from our September Basket, Ziza created an Orange Pistachio Pesto + Bufala Mozzerella Crostini with Olivelle's Blood Orange Olive Oil + Seth show's you how to cook up an extra-crispy Fried Chicken with Empire Mayo's White Truffle Mayo as the secret ingredient.

Check out their two delicious recipes and let us know on Facebook which recipe you'd make at home with #AllisFare.  Because, all is fare in love and food.

Seth’s Super Baked-Fried Chicken

SethZiza2

Ingredients

 6-8 chicken legs (you can also use breast and thighs pieces if you prefer)

1 gallon ziplock bag

Coconut oil for frying

 

For the batter:

1 TBSP Empire Mayo White Truffle Mayo

1 TSP mustard

2 eggs

 

For the flour mix:

2 TBSP black pepper

2-3 TSP flake salt

1-1/2 cups flour

 

Directions 

Preheat oven to 350F.

Mix the batter ingredients together in a medium bowl.

Mix the flour ingredients together and place in a gallon ziplock bag.

Dunk the chicken legs in the batter, then place in the ziplock and shake each leg to coat.

Fill a frying pan with ½” – ¾” of coconut oil.

Sear each side of flour coated leg for 30 seconds, then place in a 9x13” pan.

Bake the coated and seared chicken pieces uncovered in the oven for 1 hour, or until golden brown.

 

Ziza’s Orange Pistachio Pesto + Bufala Mozzerella Crostini

SethZiza3

Ingredients

 1 Sourdough baguette, sliced

1 large ball Bufala mozzerella

1 large handful of basil leaves

1 garlic clove

1/8 TSP coarse sea salt

¼ cup pistachio pieces

2 TBSP Olivelle Blood Orange Olive Oil

 

Directions

Tear up the basil leaves and add to mortar and pestle with olive oil, garlic clove and sea salt.

Grind ingredients together with pestle until the garlic becomes a paste.

Add in the pistachios, and crush until there are no large nut pieces remaining. Add in more olive oil, if needed.

Layer a slice of the Bufala on top of a slice of the sourdough, spreading if necessary.

Drizzle the cheese with the pesto and serve.