Neighborhood Eats: Roast chicken in Cobble Hill at 'Brucie'
COBBLE HILL (WABC) -- Some of the best produce is available at the end of the summer and you'll find them on the menu at "Brucie".
The farm to table restaurant is located at 234 Court Street in the Cobble Hill section of Brooklyn.
"Brucie is a place where people come in and just get a warm sense of getting into food,"
Get into the food and an experience.
Zahra Tangorra opened her restaurant because cooking is her way of being creative and showing her love.
She's the daughter of two chefs but studied art before building and opening Brucie.
"I like to create whatever it is, whether it's at home or at the restaurant. That's what I like to do," Tangorra said.
"Brucie" is in Cobble Hill and the menu changes every day.
Some entrees like the roast chicken are served family style.
The preparation varies daily.
This one gets a marinade of caraway, curry, garlic, and paprika. It's cooked with a brick!
"It crisps the skin, makes the meat juicy," Tangorra said.
The brick is covered in foil and goes on top of the bird.
It's browned on the stove top and finished in the oven.
A summer panzanela salad is made with breadcrumbs, breaded chickpeas.
Corn, peaches, corn and herbs are plated along with yogurt and beefsteak tomatoes.
The chicken goes on top. This clearly serves more than one and that's why it's the kind of dish you'll find at "Brucie".
"Sharing a meal is one of the most beautiful things that you can do," Tangorra said.
Tangorra shares her favorite 7 things to cook with:
RECIPES
Marinade
1/2 of a 5 lb chicken
tsp curry powder
tsp cumin
tsp paprika
1/2 tsp carroway
1/2 tsp minced garlic
1/4 cup olive oil
tsp salt
Combine all ingredients in a bowl. Rub evenly over chicken. Let rest
30 minutes or up to 3 days.
Brick Chicken
1. Preheat oven to 400 degrees
2. Heat cast iron skillet in oven for a minimum of 15 minutes
3. Place on stove range over high heat
4. Place chicken in pan, skin side down
5. Place foil wrapped brick on top of the chicken for 3 minutes
6. Put the skillet in oven (brick still resting a top the chicken) for 15
minutes
7. Remove skillet, flip the chicken, put the brick back on top, and put
back in the oven for another 15 minutes, or until internal temperature
of the chicken reaches 145 degrees
Summer Panzanella Salad
1/4 cup diced tomato
1/4 cup fresh raw corn
1 tbsp thinly sliced, fresh chilies
1/4 cup fried chickpeas
1/2 cup grilled sourdough bread
handful of fresh basil
1/2 handful fresh cilantro
1/2 handful fresh dill
1/2 handful fresh mint
3 red radishes, quartered
1/2 a small red onion, thinly sliced
juice of 1 lemon
1/4 cup olive oil
salt and pepper to taste
Combine all ingredients in a bowl.
Bagna Cauda
(butter sauce to be poured over
the top of the chicken)
1 jar good quality anchovy filets
1 stick butter
1 tbsp thinly sliced garlic
2 tbsp water
Combine all in saucepan and simmer until emulsified.
Yogurt Sauce
(to be spread on the platter and the chicken placed on
top)
1 cup greek yogurt
juice of 1 lemon
1 tsp minced garlic
1 tsp salt
Combine in a bowl.
For more information please visit: http://www.brucienyc.com/
