You went a little too crazy last night. This morning, your head is throbbing, your mouth is dry, and now you’re paying for that last round of drinks. What next? Almost every culture has a food-based hangover remedy, from menudo in Mexico to pho in Vietnam. The locally beloved Yellow City Street Food employs flavors from a variety of cultures, so naturally we wondered what chef Scott Buchanan would suggest.
When it comes to hangover food, Buchanan says some people wake up and just want to get something in their stomach. But he’s not interested in that approach. “It’s definitely quality over quantity,” he says. “I want something that’s going to wow me. I want something that’s going to taste good.” To meet that desire, he came up with three dishes he describes as “brunchy with a little bit of decadence.”
So the next time you party a little too hard, consider counteracting those hangover symptoms with Yellow City’s indulgent espresso-stuffed French toast, glazed-donut Monte Cristo, or Asian-style chicken and waffles.
Chicken and Waffles
For waffles: 1 cup all-purpose flour 1 teaspoon sugar 1 teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon paprika ¼ teaspoon freshly ground black pepper 3 tablespoons unsalted butter, melted and cooled 2 large eggs 1 cup buttermilk
For drizzle: ¼ cup water 3 tablespoons lemon juice 2 tablespoons maple syrup 2 tablespoons fish sauce 1 tablespoon soy sauce 2 Thai peppers or habanero peppers, thinly sliced
For marinade: 2 cups Greek yogurt ½ gallon buttermilk 3 cloves garlic, minced ¼ cup rice wine vinegar ¼ cup Thai chili sauce (Sriracha) 1 tablespoon orange peel (or use dehydrated) 2 tablespoons Italian seasoning 1 teaspoon paprika
For breading: 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon crushed red pepper 1 teaspoon onion powder 1 teaspoon paprika ½ cup flour
For breading station: 2 cups panko bread crumbs 2 cups flour 3 eggs, lightly beaten 2 pounds boneless chicken thighs and breasts (can also use drumsticks or wings, if desired) About 4 cups peanut oil
Mix marinade ingredients together thoroughly; let chicken marinate for 12 to 24 hours. For breading station, in separate bowls place flour, eggs, combined spices and flour, and panko crumbs. Dredge each piece of chicken in flour; lightly cover completely. Then in beaten eggs; lightly cover completely. Then in flour/spices combination. Lastly, in panko; cover completely. Let sit on plate for 15 minutes. Combine drizzle ingredients in small bowl. Cover and refrigerate until ready to use. Place coated chicken in cast-iron pan with peanut oil heated to 350 degrees. Cook pieces 2 or 3 at a time for 8 to 10 minutes, turning every minute or so, depending on thickness. Chicken is cooked when internal temperature reaches at least 165 degrees. Using tongs, transfer to paper towels to drain. Heat waffle maker and lightly coat cooking surface with non-stick spray. In medium bowl, whisk together dry waffle ingredients. In small bowl, whisk together wet ingredients. Pour wet ingredients into dry in batches, whisking constantly. Pour batter onto waffle maker, covering about half the cooking surface. Close lid; cook about 3 to 4 minutes. When you smell the aroma, it's usually finished cooking. Place on plate and serve topped with piece of fried chicken, then drizzle syrup over top.
For berry sauce: 1 cup organic fresh blackberries 1 cup organic blueberries ½ cup organic cane sugar ¼ cup water 2 Serrano chiles, finely diced
Combine sauce ingredients in small saucepan; cook over low heat, reducing mixture until sauce has thickened. Taste and stir in more sugar, if desired. Add sauce to bowl with fresh berries; incorporate, then chill in refrigerator for about an hour. Heat griddle or skillet on medium heat. Cut doughnut in half. Melt butter on griddle, place cut side down and cook until toasted. Cook bacon to preference. Heat turkey on griddle; flip to evenly heat both sides. Place cooked bacon on top of turkey (still on griddle), then place cheese as top layer. Heat until cheese melts. Place doughnut cut side down on plate. Top glazed side of doughnut with meat and cheese. Close to make sandwich. Cut in half; sprinkle with powdered sugar. Dip in berry sauce.
Makes 1 serving
Brioche Stuffed French Toast with Whiskied Berries 1 loaf brioche bread
For egg mixture: 5 eggs 1 tablespoon vanilla 1 teaspoon cinnamon 1 ½ teaspoons espresso balsamic vinegar ½ cup organic cane sugar
For cream cheese filling: 1 pound cream cheese 1 shot espresso, chilled 1 ½ teaspoons blackberry ginger balsamic vinegar ¼ cup organic cane sugar
For berry filling: ½ cup organic cane sugar Organic blackberries and blueberries (1 small container each), washed 1/8 cup sugar Pinch of salt 2 ½ ounces whiskey 2 tablespoons unsalted butter 1 tablespoon powdered sugar Maple syrup (preferably without high fructose corn syrup)
Prepare egg mixture for bread the night before (amount will vary according to servings prepared). Stir together all ingredients in bowl. Set in refrigerator to coagulate overnight. For cream cheese filling, combine all ingredients in bowl of stand mixer. Using paddle attachment, blend on low speed until mixture is homogeneous. For berry filling, place all berries in bowl; add sugar and salt. Toss and lightly crush berries so juices will interact with sugar. Let sit for 10 minutes while preparing whiskey syrup mixture. Combine ½ cup cane sugar in bowl with water until it has wet sand consistency. Put mixture in medium non-stick pan over low heat, tilting pan back and forth occasionally until mixture is amber color. Do not stir. Slowly add whiskey. If it doesn't flame up right away, gently tilt pan to flambé and cook off alcohol. Blow out flame after a few seconds. Continue to cook on low heat and reduce by one-fourth until syrupy. Add whiskey syrup to bowl of berries; incorporate, then chill in refrigerator for about an hour. Heat griddle or skillet on medium heat. Cut brioche into thick slices. Soak each piece in egg mixture, covering both sides evenly. Melt butter on griddle, then lay coated bread on griddle. Cook until toast is golden brown, about 3 minutes per side. Place on plate, scoop desired amount of filling and berries on one slice. Close bread together to make sandwich. Cut in half, sprinkle powdered sugar on top, cover with more berries. Dip in syrup of your choice.
Two slices equal one serving
Meet the Cook: Scott Buchanan of Yellow City Street Food
Scott Buchanan isn’t a formally trained chef, but you wouldn’t know it unless he tells you. He’s an encyclopedia of kitchen knowledge, peppering his conversations with French cooking terminology and references to culinary techniques like the judge of a TV cooking competition. His educational secret? He’s worked everywhere. “I started as a line cook at Harrigan’s back in the day,” he says. That was in Amarillo around 1997, before Harrigan’s shuttered in 2003.
He followed that up with several years in Austin, where he “bounced around some kitchens,” including a stint at the swanky Sullivan’s Steakhouse. He returned to Amarillo in 2007 to manage the kitchen at Basil Doc’s (eventually renamed 575 Pizzeria), rewrite the menu as the chef at Crush Wine Bar & Deli, and then serve as chef at Amarillo’s notorious Sava! “before it imploded,” he says with a laugh.
“I didn’t really know where I was going,” Scott says. “But I decided I didn’t want to work for anyone anymore.” He and his then-fiancé Rin Roberts – the two married in April 2015 – considered the idea of launching a food truck. Scott had grown to appreciate that culture in Austin, but Amarillo’s rigid food-truck regulations “took the fun out of it,” he says. They came up with the idea of selling street-style food out of a fixed location, and located space in a small hut at 10th Avenue and Madison Street via Craigslist. Yellow City Street Food opened in April 2013.
“We thought it would be just our friends coming to eat at first,” he remembers. “But the response has been overwhelming.” Scott changes the menu almost daily depending on whatever has captured his interest, from Vietnamese banh mi sandwiches to pork belly risotto and vegetarian kale tacos. Rin communicates the daily specials and menu over social media, and they often sell out. “We serve a broad spectrum, but there are some super-passionate people who follow us on Facebook or Instagram. If we’re catering something, they’ll come to the event just to eat our food.”
At least one of the dishes suggested in this issue is already a favorite at YCSF – the Asian-style chicken and waffles. Like everything Scott and Rin serve up, it relies on a variety of bold flavors. “I think one of the things that makes us successful is that we try to think of eating as an experience,” he says. “We want to attack all the senses that we can.” He teases that Yellow City may be attacking senses from more than just its current location in the future. “We’re talking about expansion. We’re still figuring out when and where, but it’s coming soon.”
by Jason Boyett
Jason is a journalist, copywriter, ghostwriter, and the author of more than a dozen books. His most recent is “12 World Religions: The Beliefs, Rituals, and Traditions of Humanity's Most Influential Faiths”, published by Zephyros Press. Learn more at jasonboyett.com.