Frank’s Bowl of Soul

Courtesy of Frank’s Restaurant and Bar

Comeback Sauce

Ingredients:

  • 1 cup mayo

  • ¼ cup Chili Sauce 

  • 1 tablespoon dijon mustard

  • 1 teaspoon onion powder

  • ¾ teaspoon worcestershire sauce

  • ½ teaspoon black pepper

  • ¼ cup olive oil

  • Juice of 1 lemon

Whisk all ingredients together except for the olive oil until incorporated together. Add olive oil at the end and whisk to combine.

Collards

Ingredients:

  • 4 slices bacon

  • 1 large yellow onion, diced

  • 3 quarts chicken stock

  • 2 heads of collards, ribbed and chopped roughly

  • ¼ cup hot sauce

  • ¼ cup red wine vinegar

  • ¼ cup worcestershire  

Directions:

  1. In a large pot, cook bacon over low heat until fat is rendered.

  2. Turn heat up higher to crisp bacon. 

  3. Add onion and saute until onions are translucent. 

  4. Add chicken stock, collards, and all other liquid ingredients. 

  5. Bring to a boil and then lower heat so the pot turns to a simmer. 

  6. Cover and cook until collards are tender, approximately 2 hours, stirring every 30 minutes. 

  7. Adjust seasoning to taste including vinegar, hot sauce, or chicken stock. 


Fried Chicken 

Directions: 

  1. Trim and pound chicken. Approximately two 4-ounce breasts per dish.

  2. To marinate the chicken use equal parts buttermilk, hot sauce and jalapeno pickling brine. (For best results marinate overnight or at least 12 hours.) 

  3. When ready to cook, dredge chicken in flour and deep fry until golden brown and internal temperature reaches 165 degrees. 

To plate, place collards with pot liquor in a bowl. Use a small round cup to mold Carolina Gold Rice (made according to package instructions) and place in the middle of the bowl. Top rice with fried chicken and drizzle with sauce.





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Bert Wood