Tillie's, in Millburn, NJ


(Eli Paryzer) #21

Thanks cj. Yes, Chef Wirt cooks with a lot of duck, bacon, and beef fat, instead of butter or oil, to give the food that extra umami. He says a lot of people have allergies to certain oils. So to get around it he cooks the protein in the applicable protein fat. If they are not allergic to that protein then they shouldn’t be allergic to the same fat that it is cooked in.

Also, Chef Wirt discovered the new crunchy fried chicken recipe by accident. He was trying to fix his kids chicken fingers and used matzo meal. Who knew that matzo meal would be the secret ingredient to a crunchy fried chicken :grin:


#22

That is awesome! I like his style.

I can’t say I’ve ever had matzo chicken before. I want to try chicken battered in cool ranch doritos. I see some cool recipes online. Looks interesting.

Ps, if Mrs P can get her hands on some smoked duck fat, that stuff can work wonders on so many dishes. If you like smoked food, this stuff is like gold!


(Eli Paryzer) #23

That smoked duck fat sounds awesome. Mrs. P actually saved the duck fat from the duck breast that she made on Friday. She couldn’t believe all of the fat that was rendered from one breast. Last night I had asked Chef Wirt how to cook with duck fat, when he mentioned that he just replaces it any recipe that calls for oil or butter. He also showed me all of the different tubs of duck, bacon, and meat fat that he uses. He said that if you really want a lot of fat, to cook a goose. That renders a lot of fat when it cooks.

Mrs. P is looking to fry some shrimp in that duck fat during the week.


#24

Those shrimp sound good! I’ve never tried that. I think she should try some Brussel sprouts in duck fat for a side. :slight_smile:


(Eli Paryzer) #25

Yes, I was thinking that duck fat would go great with Brussel sprouts as well.
She is going to stuff the shrimp into a carved out acorn squash and mix it with pureed butternut squash, and top it off with fresh shaved parmigiano reggiano cheese. It is inspired from a dish that we had at Samba Montclair.


(Roz Rappaport) #26

Eli, I use Panko bread crumbs which make incredibly crunchy fried chicken breasts. But I’m intrigued by the use of matzoh meal. Do you know if he used straight matzoh meal, or did he mix it with bread crumbs?


#27

That sounds interesting. Is she frying the shrimp first or frying the whole thing together? I’m trying to wrap my head around this one lol


(Eli Paryzer) #28

Roz, I’m not sure if he mixed the matzoh meal with anything or used it straight. I know that Mrs. P always used panko bread crumbs when frying anything.


(Eli Paryzer) #29

She fries the shrimp separately, and then mixes it together with the pureed butternut squash, into the carved out, and cooked acorn squash. There are other ingredients as well.


(Eli Paryzer) #30

We had another fabulous dinner at Tillie’s Saturday night.
The outstanding comped dish of the night was Diver sea scallops with collard greens, ham, pickled chiles, salmon roe, and Meyer lemon.


We also split an entree of crispy and juicy fried chicken that was brined in soy and vinegar and drizzled with honey, with a side of mac and cheese. We had this as an appetizer. Mrs. P had her usual Cajun shrimp and grits as an entree. I had a fork tender braised beef brisket with mashed potatoes, green beans in a port demi glace.


For dessert we took home an excellent homemade caramel pecan tart

It all went great with a 2014 Domaine De Marcoux Chateauneuf Du Pape.