In celebration of the 10-year anniversary of Hank’s Oyster Bar, Chef Jamie Leeds has returned to share her latest holiday recipes.
Since 2005, Leeds has opened up three Hank’s Oyster Bar locations in Washington, D.C. and Alexandria, VA. However, this award-winning chef isn’t stopping there. By the end of the year, Leeds’ new craft cocktail bar Twisted Horn will open in the Petworth area of D.C., while Old Town Alexandria will be introduced to Hank’s Pasta Bar.
In this issue, Leeds shares a few recipes that you can try this holiday season. Though it was hard for her to pick one favorite, she says that her preferred dish is the chicken schnitzel because it’s her son Hayden’s favorite. And, a delicious meat dish should always have a side dish followed by a dessert, like braised collard greens and sticky toffee pudding.
If you’re not that confident with your cooking skills, you can still get a taste of Hank’s as they celebrate the holidays with Christmas and Hanukkah decorations and their annual Feast of the 7 Oysters dish. In addition, each location’s Chef de Cuisine will offer different seasonal specials.
When asked what advice she had for people attempting her recipes, Leeds says, “Take your time and don’t be afraid to make mistakes. If you make a mistake, you can always improvise. One of the best things about cooking is being able to do that, and sometimes a mistake can turn it into a completely new recipe. That’s the fun part.”
4 Boneless skinless chicken breast, pounded thin
2 c. flour
4 eggs, whisked
4 c. panko breadcrumbs
1c. capers, fried
2 tbsp. lemon zest
2 shallots, chopped
1 tbsp. black peppercorn
2 bay leaves
¼ bu of thyme
¼ bu Italian parsley
2 c. your favorite white wine
1 lb. cold butter, cubed
For the sauce: Saute the shallots, peppercorn, herbs until tender. Add the wine and reduce by half, whisk in butter slowly over low heat until incorporated and has a creamy consistency. Season with Salt and pepper.
For the dish: Dredge the chicken in flour then egg then breadcrumbs. Saute in a hot pan until golden on both sides. Place on plate and cover with sauce, capers and lemon zest.
1 case collard greens, cleaned
5 onions, sliced
4 bay leaves
5 cups white wine vinegar
1 tablespoon white pepper
3 tablespoons salt
Strip greens from stem and wash. Cut into ½-inch strips. Fill pot with water and simmer all ingredients until tender, 1 to 2 hours.
½ cup unsalted butter
2 cup confectioner sugar
2 eggs
3 cups all purpose flour
8 oz. dried dates
1 tsp. baking soda
2 cups water
Preheat oven to 350 degrees. Chop dates and add boiling water and baking soda. In a separate bowl, cream the butter, sugar and eggs until blended. Gradually blend in the flour. Add the date mixture until blended. Bake until center is set, approximately 30 to 45 minutes.
