HYPEBEAST Eats... Fried Salmon Sandwich by Dee and Ricky's Home Cooking

445 Hypes

Most people don’t know that the fashionable duo Dee and Ricky excel in cooking in addition to their laundry list of other talents. They began experimenting in their grandmother’s kitchen as kids and today are still applying playful food combinations to the menu at Dee and Ricky’s Home Cooking. In a sense, they never stopped playing with their food. In honor of this HYPEBEAST Eats segment, the Caribbean/Soul Food restaurant created a fun take on a fried salmon sandwich by incorporating rum soaked peaches, a blend of their secret spices, and of course their custom Dee&Ricky alphabet grill toasted bun. The sandwich is accompanied by the restaurant’s most popular sides, BBQ sweet potato fries and grits brûlée. Their experimental energy is insistent in this dish, where the familiar, fun and exotic meet; as spice collides softly with sweet.

Ingredients

01 Tomato
02 Egg
03 Freshly Sliced Peach
04 Peppercorns
05 Green Onion
06 8oz Salmon Filet
07 Salt
08 Dee and Ricky’s House Barbecue Seasoning
09 Stone Ground Grits
10 Cornmeal
11 Sugar
12 Butter
13 Sweet Potatoes
14 Milk
15 Rum
16 Jerk Mayo
17 Flour
18 Spinach
19 Egg Roll
20 Brûlée Torch

Step 1

Ingredients: (from left to right)
Tomato, Egg, Freshly Sliced Peach, Peppercorns, Green Onion, 8oz Salmon Filet, Salt, Dee and Ricky’s House Barbecue Seasoning, Stone Ground Grits, Cornmeal, Sugar, Butter, Sweet Potatoes, Milk, Rum, Jerk Mayo, Flour, Spinach, Egg Roll, Brûlée Torch

Step 2 / Grits Brûlée

Pour milk, salt, and butter into a small saucepan and bring to a boil. Keep stirring until the grits thicken. Pour grits into a soufflé pan and top with sugar. Torch until brown and garnish with green onions.

Step 3 / Fried Salmon Sandwich

Dip salmon filet in egg wash.

Step 4 / Fried Salmon Sandwich

Then toss into a salt, pepper, cornmeal and flour mixture. Place is deep fryer at 375 and remove when golden brown. Fry until golden brown. Soak peaches in rum. Grill until caramelized.