Café Atlantico and Minibar
| Washington DC
Katsuya Fukushima had a life long interest in food but was
unsure he could turn it into a career. After majoring in math and
art at the University of Maryland, he took a number of odd jobs
to make ends meet including a catering job in Bethesda, Maryland
during which he realized he wanted to make a career out of cooking.
Fukushima immediately enrolled at L’Academie de Cuisine in
Gaithersburg. Fresh out of culinary school in 1996, Fukushima took
a line cook position at Vidalia under Jeffrey Buben. From
Vidalia, he began working three jobs simultaneously at
Cashion’s Eat Place under the guidance of Ann Cashion,
The National Press Club and Jaleo. After three
years Fukushima left the other two positions to stay with Jose Andres,
following him to Café Atlantico and working closely
with him for the next eight years. Andres challenged Fukushima with
extra projects like understanding the use of the iSi whippers he
brought back from el Bulli. After a stint at Verbena
in New York and an inspiring season at el Bulli under Ferran
Adria, Fukushima was offered the Chef de Cusine position at
Café Atlántico and Minibar in 2002.
At Café Atlantico, his boundless curiosity and unwillingness
to allow culinary conventions to stand in the way of the evolution
of his dishes has resulted in playful and personal dishes like A
Taste of India Chicken Wing, inspired by el Bulli's chicken
wing cooked in a Cryovac and carefully de-boned.
Taste of India Chicken Wing
Chef Katsuya Fukushima of Café Atlantico and Minibar –
Adapted by StarChefs.com
Yield: 8 Servings
Chicken Wings Confit:
- 24 chicken wings, flat joint only
- 1 cup kosher salt
- 3 cups lemon juice
- 5 cloves
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 5 cardamom pods
- 1 onion, chopped
- 2 cloves garlic
- Ginger, 2 inch piece
- 1 teaspoon cayenne pepper
- 1 teaspoon pepper, freshly ground
- ¾ cup plain yogurt
- ½ teaspoon curry powder
- Canola oil
- Canola oil
- 12 chicken wings, flat joint only
- Chicken wing bones, leftover from confit
- 2 cups white wine
- 1 Tablespoon tamarind concentrate
- 16 ounces coconut milk
- Oil for frying
- Curry Powder
- Micro cilantro
For the Chicken Wings Confit:
Marinate the chicken wings in the salt and lemon juice for 1 hour,
then strain. In a dry sauté pan over medium heat, toast the
cloves, coriander, cumin and cardamom. Combine with the onion, garlic,
ginger, cayenne pepper, black pepper, yogurt and curry powder. Puree
the mixture until smooth. Cover the wings with marinade and refrigerate
for two days.
Preheat over to 320ºF. Remove the wings from the marinade and
place in a small metal pan. Strain the marinade, discarding the
liquid, but saving the remaining pulp. Top the wings with the pulp
and enough oil to cover. Bake the wings for 2½ to 3 hours.
Allow the wings to cool slightly and transfer them to a large sheet
pan. Grasping the wing gently but securely, separate the cartilage
that connects the two bones and carefully twist out the bones without
tearing the skin. Reserve the bones for stock and return the wing
to the pan. Repeat for each wing.
For the Chicken Glaze:
In a medium-size saucepan, heat canola oil until it smokes. Add
enough chicken wings to fill a single layer, but do not overcrowd.
Brown both sides and set aside. Repeat until all of the wings are
Drain the excess oil and carefully deglaze the pan with white wine.
Reduce to a glaze consistency and return the wings to the pan with
the leftover bones. Add enough cold water to cover the wings and
bring to a near boil. Reduce the heat to a light simmer and cook
for 2 hours. Strain and chill the stock. Once congealed, remove
the fat from the surface. Reduce the stock over low heat until slightly
thickened. Add the tamarind to the glaze and chill.
For the Coconut Cream:
In a small saucepan reduce the coconut milk to a yogurt-like consistency.
To Assemble and Garnish:
Heat oil to 350°F in a small fryer and fry the wings until golden
brown. Place them on a paper towel to absorb excess oil. Transfer
them to a metal plate and sprinkle with sugar. Caramelize the sugar
with a blow torch and top each wing with ¼ teaspoon of chicken
glaze and ¼ teaspoon of coconut cream. Garnish with curry
powder and micro cilantro to taste.