cooking with CANNABIS
by Chef Sebastian Carosi
Any corner of the world you travel to you can find the ubiquitous fried chicken sandwich . Crispy , crunchy , juicy , spicy , salty , and occasionally downright sassy . Although an abundance of fried food surely isn ’ t healthy per se , the characteristic saltiness associated with perfectly fried and seasoned chicken invites that mouth- watering effect , allowing us to breakdown that crispy skin much more and aid in easy digestion . But truthfully , it ’ s that barnyard chicken skin that completely modified the entire fried chicken high , creating a pugnacious layer of salt and fat that we are inherently programmed to drool over . There are many different ways to achieve these results , but the tried-and-true methods yield the best result and hundreds of years without recipe changes have proven this . As a professional chef , I am predisposed to liking all fried chicken , from a prison patty sandwich at the corner store to a $ 15 fried chicken sando with all the bells and fancy whistles . I love them all . The cornflake fried dill pickle chicken sando must be one of my absolute favorite fried chicken sandwiches — crispy buttermilk fried chicken , melted Havarti , dill-hemp and lettuce slaw , sliced vine ripe tomatoes , and comeback sauce on a butter toasted brioche bun . Spicier and creamier than ranch dressing , more complex than BBQ sauce , and way more versatile than buffalo sauce . This lifted comeback sauce will have you coming back for more . With roots in Jackson , Mississippi , at a little family Greek restaurant named The Rotisserie , comeback sauce is definitely here to stay . This particular fried chicken sandwich has deep interests in the garden . Fresh dill , hemp leaves , vine ripe tomatoes , and iceberg lettuce can all come from your backyard ( or front yard ). Sometimes I find myself smiling through my teeth during bites , knowing that I was responsible for growing the majority of the ingredients I ’ m consuming . Feel free to change things up a bit — there are no fried chicken sandwich rules or laws . Use cilantro instead of dill in the slaw , add a roasted pepper in place of the tomato , or vintage cheddar in place of the dill Havarti , any which way you choose your own combination . I ’ m sure it will be delish !
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Chef Sebastian Carosi trained at Portland ’ s Western Culinary Institute , apprenticed with renowned chefs in Italy , and went on to lead the Farm 2 Fork movement in New England and the mid-Atlantic states . Find him on Instagram at @ chef _ sebastian _ carosi .
42 Maximum Yield