RED ROOSTER NEW YORK RECIPES

Steps:

• In a 2 1/2-quart freezer-safe container, mix together all the ingredients. Cover and freeze for at least 5 hours, or up to 1 week; the mixture will become slushy but will not solidify.
• To serve, spoon into martini glasses.

Steps:

• Line a rimmed baking sheet with plastic wrap. Spread out the chicken skin and freeze for 30 minutes. Put through a meat grinder or pulse in batches in a food processor to mince the skin. Scrape the skin out into a saucepan. Add the remaining ingredients and turn heat to low. Cook, stirring occasionally, until the fat renders and the funk begins to brown, about 45 minutes. Keep cooking, stirring frequently and scraping the bottom of the pan, until the funk is a deep rich brown, about another hour and 15 minutes. The funk will keep, tightly covered, in the refrigerator for about 1 week. Preheat the oven to 325°F. Spray a 9-x-5-inch loaf pan with pan spray. Whisk the flour, cornmeal, sugar, baking powder, Aleppo pepper, and salt together in a bowl. Whisk the sour cream, buttermilk, eggs, yolk, and melted butter together in another bowl until smooth. Pour the wet ingredients into the dry and stir until combined. Fold in the corn. Scrape the batter into the loaf pan and smooth out the top. Bake until the bread is browned and pulling away from the sides of the pan and a skewer poked into the center comes out clean, about 60 minutes. Cool on a rack for 20 minutes. Run a knife around the sides of the pan to loosen the sides and turn out the loaf. You can cut it now— the slices will be messy—or cool completely. It will keep for four days, but a better plan is to freeze individual slices.