Wine & Dine / Fried Food |
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UPFRONT PLACES | PERSPECTIVES | HAPPENINGS |
Fried Favorites WARM , BATTERED AND CRISP FROM A DUNK IN HOT OIL , FRIED FOODS ARE A FUN REMINDER OF TIMES AT THE FAIR AND A WELCOME WINTER TREAT .
By SHARON STELLO
Bacon deviled eggs at Nick ’ s Laguna Beach
W hen cold weather creeps in during winter , cravings often turn to warm , comforting classics — maybe even something a little decadent . Fried food fits the bill , offering a hot and savory bite . And after a month of healthy eating , thanks to those New Year ’ s resolutions , perhaps it ’ s time for a slight indulgence : From childhood throwbacks like chicken sandwiches to elevated options like fried oysters , there ’ s no limit to the type of food that can be fried . And no matter what the batter is wrapped around , perhaps it ’ s that touch of crunch that keeps us coming back for more . “ Texture and mouthfeel is one the most important elements of any culinary experience ,” says Oliver Beaver , guest relations manager at Nick ’ s Laguna Beach . “ Enjoying a crispy texture that melts in your mouth is what makes fried food more fun .”
NICK ’ S LAGUNA BEACH On the menu since Nick ’ s opened its Laguna Beach restaurant back in 2008 , the lightly fried bacon deviled eggs are a twist on traditional picnic fare . “[ They ’ re ] crispy and fun to eat ,” Beaver says . “ This is our spin on a classic American staple . We flash-fry hard-boiled eggs with a Parmesan-and-panko crust and then fill them with a creamy yolk mixture and generously sprinkle on applewoodsmoked bacon .” These sinfully good deviled eggs offer “ just the slightest kick of spice and a satisfying crunch ,” he adds . “ This isn ’ t your standard deviled egg . Nick ’ s unique spin combining a crispy texture with a sweet-and-savory flavor profile leaves a lasting impression that makes for the perfect starter .” ( 949-376- 8595 ; nicksrestaurants . com )
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SAPPHIRE , CELLAR-CRAFT-COOK Taking chicken wings up a notch , the Signature Crispy Meyer Lemon and Honey Duck Wings at Sapphire , Cellar-Craft- Cook are an explosion of flavor . “ Chicken can be bland and dry ; duck has an earthier taste and is much more tender ,” says Jared Cook , executive chef and partner at Sapphire , who first created the dish about 15 years ago at Sapphire ’ s sister restaurant , Vine , in San Juan Capistrano . He had ordered whole ducks to use the breast in an entree . “ Then , I had a pile of wings sitting there and the lightbulb went off ,” he says . His approach is to confit the wings for a fall-off-the bone texture , then they are flash-fried to crisp the outside . Inspired by duck a l ’ orange , he set out to make a citrusbased sauce , finally settling on lemon combined “ with the floral , fruity taste of honey .” Then the drumettes are tossed in chile and chives “ for a nice little spice and fresh herbal component on the finish .” ( 949-715-9888 ; sapphirelagunabeach . com )
Sapphire , Cellar-Craft-Cook ’ s elevated take on chicken wings , using duck drumettes
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BOTTOM : COURTESY OF SAPPHIRE , CELLAR-CRAFT-COOK |