GREEN BAY (WLUK) — Chef Joshua Kitzmann and Jen Both Kitzmann of Ryan’s on York in Manitowoc joined Rachel Manek on Good Day Wisconsin. Josh prepared the restaurant’s popular “Spicy Chicken Bowl” and Jen mixed up her “Winter Shrub” cocktail. Ryan’s on York is located at 712 York Street in Manitowoc. Call 920-905-0700.
WLUK
SPICY CHICKEN BOWL
By: Joshua Kitzmann of FD, LLC and Ryan’s on York
Ingredients:
8 oz Prepared lo mein noodles *
4 oz Marinated and prepared chicken breast (keep warm) *
2.5 oz Thai chili based sauce*
1 Tb Rough chopped fresh garlic
4 jalapeno slices*
2 Tb High quality extra virgin olive oil
1 oz Pickled carrots*
1 Tb Finely minced green onion tops
Tools Needed for Execution:
Tongs
10” frying pan
Cutting board
Sharp, non-serrated, knife
Large serving bowl
Directions:
– Place 10” pan over medium-high heat, add olive oil, and allow the pan to get hot (approx 1.5 min)
– Once pan is hot disperse noodles evenly over the bottom of the pan. Then, on top of the noodles, sprinkle the chopped garlic and jalapeno slices and allow the contents of the pan to sizzle, without stirring or flipping, until a crust has formed on the noodles and they are a darkened golden brown. (approx 2 min)
-Once noodles are dark golden brown, flip the pan contents in one motion and cook until noodles form a light crust and golden appearance (approx 1.5min)
(“flipping” will allow for even cooking and prevent the already browned noodles from burning, but feel free to use your tongs if “flipping” the dish is out of your comfort level. Extra attention will need to be given to prevent noodles from burning, if you choose to stir with tongs.)
– After you see the light crust and golden color on the flipped noodles add your Thai chili based sauce and toss/stir until the sauce is fully incorporated then turn off pan
– Carefully place noodles in the center of your large serving bowl using tongs
– Thinly slice the prepared chicken breast
– Top the noodle dish with the sliced chicken, a sprinkling of minced green onion and a small pile of pickled carrots
*PREPARED LO MEIN-prepare these noodles according the package instructions, or-even better-watch a Youtube video or two
*MARINATED CHICKEN BREAST-I recommend making or purchasing your favorite teriyaki sauce for the marinade and soaking the meat for 6-12 hours before you plan to use it
*THAI CHILI BASED SAUCE- this is the secret to the dish, so I can’t be too specific, but I can tell you that if you use your favorite crushed Thai chili sauce (not sriracha) as a base then salt and sweet that up in your favorite way, you will enjoy thoroughly!
*JALAPENO SLICES- slice the pepper in half the long way and take out all of the insides. With a sharp knife cut thin slivers of pepper while slicing the long way
*PICKLED CARROTS- peel 3 large carrots with a vegetable peeler (discard outer peelings) then use it to cut as many 3-4” shaves off each carrot as you possibly can. Place the shavings into a medium bowl. Add 1/2 C. white sugar and 1 C. white vinegar. Mix with hands until all sugar has dissolved and place in fridge until chilled. (These will keep well in the refrigerator for quite a long time)
Winter Shrub
By Jennifer Kitzmann of FD, LLC; Ryan’s on York; Holla
1 oz Aviation Gin
1 oz elderflower liqueur
1/2 oz fresh lemon juice
1/4 oz egg white
1 oz Peach-Sage Shrub*
*3 c frozen peaches, 1/4 c fresh sage leaves(more ore less to taste), 1/4 c white balsamic vinegar, 3/4 c apple cider vinegar,
1 c turbinado sugar (heat all over medium heat, mashing peaches as the mixture comes to a boil ~ let cool, strain & refrigerate in a sealed container)
Combine all ingredients in a cocktail shaker and shake well to combine. Add a few ice cubes, shake to chill and strain into a rocks glass. Sip, if you can, as your taste buds explore this fruity, tangy, botanical delight!
