A Chef Infuses Soulful Flavors And Culture To Traditional Southern Cuisine
Mango Barbecue Chicken
In this episode of Chef AF, I chat with Executive Chef Dennis Vanterpool is the Executive Chef of The Ritz-Carlton Reynolds, Lake Oconee about how he infuses the resort’s cuisine with soulful, worldwide flavors and combines traditional southern flavors with flavors from his family and culture.
Vanterpool originally from the U.S. Virgin Islands says he always had a passion for cooking and becoming a chef. He talks about how his mother worked in the hospitality industry and that inspired him to follow in her footsteps. Vanterpool attended Johnson & Wales University to study Culinary Arts and has cooked at several hotels including the Marriott Frenchman Reef and The Ritz-Carlton, Amelia Island before he went to The Ritz-Carlton Reynolds, Lake Oconee. Vanterpool says, “ I've traveled, I've done task force at 14 different Ritz-Carlton as well, just learning and widening my knowledge as far as what the brand is all about.”
Vanterpool was able to work his way up the ranks and has held several positions within the kitchen, which has given him a better connection to his team as executive chef. He has shared his story with the team and the message that hard work pays off. He adds, “I believe in getting out there, working in different kitchens, strengthening and making yourself more reliable and more versatile.”
Vanterpool likes to explore new cuisine, cultures and combining unique flavors to create a unique guest dining experience. He also creates an experiential dining experience for his guests with table-side plating, unique dishes and more.
To hear Chef Dennis’ top 3 must have kitchen tools and more on his culinary point of view plus the story behind his mango barbecue recipe check out this episode of Chef AF “It’s All Food.” You can listen to this episode and more on Spotify!
RECIPE
Mango Barbecue Chicken
Chicken Marinate:
1 oz Goya Adobo (Red Top)
2 pkts Sazon w/Coriander & Annatto
2 Med White Onion
4 Garlic Gloves
Fresh Thyme Leaves
1 oz Lemon Juice
2 oz Blended Oil
MOP:
Blend all ingredients together and then marinate the chicken leg quarters for a minimum of two hours before grilling.
8 ea Clean and Rinse Chicken Leg Quarters
Mango Barbecue Sauce:
½ cup Country Crock
1 small (1/2 cup) Onion, Finely Chopped
1 T. Rough Chopped Scotch Bonnet Pepper
1 cup Ketchup
1 cup Tomato Sauce
1 cup Dice Fresh Caribbean Mango
¼ cup Worcestershire sauce
2 T. Brown Sugar
2 T. Molasses
¼ cup White Vinegar or Apple Cider Vinegar
2 tsp Lemon juice
1 tsp Rough Chopped Fresh Garlic
1 tsp Salt
¼ tsp Pepper
MOP:
Melt butter in a saucepan over medium heat; add onion, garlic, and scotch bonnet peppers. Sauté, stirring occasionally, 4-6 minutes or until softened.
Stir in all remaining ingredients; continue cooking 10-12 minutes or until mixture is slightly thickened.
Grilled Barbecue Chicken:
MOP:
After Two Hours of Marinating the Chicken
Let Chicken Rest at Room Temperature While the Grill is being lit
Light Charcoal Grill or Woodfire Grill
Begin Grilling Once the Grill reaches Proper Temperature 300 F - 400 F
Cook Chicken to an Internal Temperature of 165 F
While Chicken is still on the Grill, Brush with Mango Barbecue Sauce
Remove from Grill and let sit for 10 mins before serving
Caribbean Johnny Cake:
3 cups all-purpose flour, plus more for the surface
2 to 4 T. granulated sugar
1 T. baking powder
1 tsp kosher salt
½ T. unsalted butter, at room temperature
3 cups vegetable oil, for frying
MOP:
In a large bowl, mix the flour, sugar, baking powder, and salt. Work in the butter with your fingertips.
Add 1 cup of water to the flour mixture and mix with a wooden spoon until smooth.
On a lightly floured surface, turn out the dough and knead with your hands, sprinkling the surface with more flour as needed, until smooth and elastic.
Place the dough in a clean bowl and cover with a towel. Let rest for at least 30 minutes.
After dough has rested, in a large skillet over medium heat, heat the oil.
Form small balls of dough with your hands. On a lightly floured surface, roll out the dough into circles with a rolling pin or the palm of your hand. Be sure to not make them too thin.
Pierce each piece of dough with a fork or sharp knife several times and then drop in the hot oil. Fry until golden brown.
Let drain on napkins or paper towels.
Caribbean Fruit Punch (Non-Alcoholic):
1 cup of Orange juice
1 cup of Pineapple juice
1 cup of Passionfruit juice
1 cup of Guava juice
¼ cup Lime juice
½ cup of Grenadine
Caribbean Rum Punch (Bonus):
1 cup of Orange juice
1 cup of Pineapple juice
1 cup of Passionfruit juice
1 cup of Guava juice
¼ cup Lime juice
¼ cup Rum (Cruzan)
¼ cup Dark rum (Cruzan)
½ cup of Grenadine
MOP:
In a pitcher, combine the juices, the rum, and the grenadine. Stir. Pour into ice-filled glasses and garnish with an orange slice, colorful umbrella pick & maraschino cherries.