We're seeing people in the hospitality industry who aren't going to come back and take part in that hustle anymore.
, which arrives at the table as a piping-hot and puffy semi-circle of innovation and promise.The real magic happens when you take a knife to the dish and out erupts a stream of almost lava-like gravy and molten cheese strings.. At the restaurant, Shah and Yamada deploy a three-day process to make their butter chicken: it's a multistep affair that involves a salt brine, a heavily spiced yogurt marinade, and crafting a gravy with house-made chicken stock.
(It's possible to create similarly delicious results in a much quicker time with the help of a few handy shortcuts.).Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford.The tender, saucy butter chicken is then layered onto chewy naan dough and topped with a blend of mozzarella and Amul cheese, a processed Indian cheese that offers a pleasantly salty note.
The cheese blend, which is not a traditional addition to butter chicken, imparts a gooeyness to the calzone that makes it impossible to stop eating.The calzone is baked off and then lacquered with a hefty amount of ghee and Maldon salt — which gives the crust a luxurious edge.. Shah and Yamada went through several iterations of dough before landing on their recipe, which is a bit wetter than most naan doughs.
However, this recipe is just as comforting baked in a crust crafted from store-bought pizza dough.
Just make sure to brush the cooked calzone with plenty of melty ghee and sprinkle on a flourish of Maldon salt — it'll make you wonder why butter chicken calzones aren't on every menu.. Get the Recipe: Butter Chicken CalzoneYou scroll Instagram and see the same foods over and over again.. Birria tacos.“We could have been in Detroit for all I cared.
It wouldn’t have mattered if it were there on the moon.I had a singular focus: I wanted to tell my story, cook my food.”.
The challenge for Epps and his fellow contestants Bailey Sullivan, from Chicago, and Shuai Wang, of Charleston, was to make the best four-course progressive dinner of their lives.. No pressure.. For the judges at the table, including me, it was clear by the end of the meal that no matter how good Sullivan’s and Wang’s dishes were, and no matter how evident their talent, Epps was cooking and competing at a different level.His third course, an exceptional riff on oxtail Milanese, likely sealed his win.