Wild Thyme - Balsamic Honey Chicken

Chef Allison Davis makes Balsamic Honey Chicken in today's Wild Thyme Cooking Segement

C1 3 in the wild thyme kitchen with anthony critchfield of critchfield meats, and you may know that they have a wide variety of meats from game to beef- anthony: lamb.

Allison: pork, lamb, all of it.

But you may not be aware that they actually carry several different lines of seafood, and you carry your salmon typically fresh .

Am i right?

Right out of the case?

Anthony: yes, right, yes.

Allison: and then you do have some other options in the freezer section as well.

Anthony: we do, yeah.

Allison: all the way to alligator to crawfish.

Anthony: tilapia, cod.

Allison: yeah, but the salmon you could typically find along with the crab in the fresh case.

Anthony: in my fresh case, yes.

Allison: awesome.

So we're going to do a little pan seared salmon action, right?

Anthony: yes, we are.

Allison: and tell us about this rub.

Anthony: this is our cajun spice.

Our chef at the shop loves making different kinds of spices.

I'm pretty sure i've used this quite a bit on the show.

Allison: yeah, almost kind of like a blackened salmon except it's pink, right?

Anthony: exactly, yes.

Allison: now when i do mine- anthony: but it's very good on everything.

Allison: sorry.

Anthony: no, you're good.

Allison: when i do my salmon, i typically will go skin side down, and you can tell we're getting into smoke points.

That's why i kind of got in here.

So when you are searing, i always sear away.

Lay the filet away from you, and i go flush side down instead of skin side down because that's usually your presentation side.

As you can see, we've got one here ready to go and it's already been nicely seared.

So when you think about it, the side you're searing on first is the one you're really going to see, and so that's the one you want to be... anthony: that's exactly the way that i like to do it as well.

Allison: ooh, there's some cayenne in that.

Anthony: little bit.

Allison: if you don't mind, i'm going to put a little bit on the skin too.

Anthony: sure, why not?

Allison: i'm a fan of the skin.

.

Anthony: i was going to say, do you like the, yeah...all right.

.

Allison: do you or no?

Do you take the skin off?

Anthony: i usually take the skin off.

Allison: yeah.

I love salmon skin, but i'm like .

Anthony: my dog loves salmon skin.

I will just pass that.

Allison: what are you saying?

Anthony: no, no, nothing, nothing.

I don't like salmon skin.

Wow.

Foot in mouth.

Allison: nothing to have anything to do with your dog.

Anthony: oh no.

Allison: no, but i love sushi and i'll go to the sushi restaurants and they will sear up the salmon skin.

So i really do kind of like both.

Anthony: so what do they do at the sushi restaurants?

Allison: they'll take the skin and actually like really crisp it up, almost like a chip, like to where it's so like .

Anthony: well, i haven't tried it that way.

Allison: yeah, you'll have to take this again.

I've tried it in the air fryer some time.

It's really good in the air fryer.

All right, so we've got this cajun spice and then your chef, tell me his name.

Anthony: tom.

Allison: tom makes up all their rubs, and he does a lot of the different soups that you have.

It's the perfect time of year for soups.

Their soups are phenomenal.

I will say he does some fantastic soups.

Anthony: yep, he does really.

Allison: but this is a nice little what, pineapple?

Anthony: it's like a pineapple salsa kind of dealio.

Allison: from what i can tell, there's a little pineapple, peppers, onions, cilantro.

Anthony: jalapeno.

Allison: yeah, beautiful.

All right, so- anthony: i think he put a little bit orange in there as well.

Allison: all right, so what do you look for?

I can tell that we're about there, and i'm going to see if our camera guy can catch that.

Anthony: you sea- allison: yeah, you talk.

Anthony: i was going to say you see how it's starting to change color, and that's- allison: i always look for that brown ring kind of right around the bottom, and when you see that notice you don't have any issue with the fish sticking to the pan.

The reason is because you've got a nice sear, and the sear is what separates the fish from the pan.

All right, and then look at that.

Anthony: hell yeah, there you go.

Allison: beautiful piece of fish, and besides salmon, any other seafood in the fresh case?

Anthony: not currently.

Sometimes we'll have shrimp, domestics out of the gulf.

Allison: and this time of year, do you sometimes have oysters as well?

Anthony: oysters?

Yes.

We'll be having chesapeake bay oysters.

They're already shelled.

Allison: yeah, they're so good.

Anthony: half the trouble gone already.

Allison: i know some southerners like that oyster stuffing, and that's kind of a must, so.

Anthony: we have a standard and select.

Allison: fantastic.

All right guys, we are going to enjoy a nice little piece of this blackened salmon with some pineapple salsa.

You guys go and get some salmon.

Get some seafood along with all of your meat selections over at critchfield meats.

I'm chef allison davis.

This is anthony critchfield.

You guys are watching midday kentucky.

We will be right back after this short break.

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C1 3 short break.

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