Crisp chicken skin w/ smoked milk, shitake and grilled asparagus

My fascination with the Nordic Cuisine doesn’t seem to dimmer. Living in Atlanta makes it very difficult to just go out in the woods without it’s a daylong event. I’m settling for my local Kroger supermarket. This does not necessary mean that making Nordic Cuisine inspired dishes is not an option.

I presented this to my wife and step daughter today. Let me put it mildly and say they a both very curious about food and loves to taste whatever I cook up. This however was pushing their boundaries as neither of them likes chicken skin, milk skin or likes the smoked flavor. This was a test… and they loved it!


The smoked flavored notes of the fresh shitake and milk skin in the after taste, the baconish undertones of the grilled green asparagus combined with the crisp chicken skin gives a long lasting and changing bite in both texture and taste changes even after.

For one appetizer size presentation ingredients:

3 pieces of chicken skin from breast of thigh.
3 fresh grilled asparagus
3 chives
3 shitake mushrooms
1½ cups of whole milk
Plenty of rosemary (at least 20 twigs)

This is how you do it.

Salt the chicken skin and fry them on a pan for a few minutes in a bit of oil. Then move them to a grill and grill them, turning them often until crisp. Grill the asparagus with them.

Heat up the milk in the microwave. Let it cool off until skin forms on top. Cup the stems from the mushrooms and dip the top of the mushrooms in the milk so they get covered in the milk skin. Place on a bed of rosemary. Tie some butchers string around rosemary and mushrooms to keep it together. Grill until the rosemary is black.

Chop up chives and the grilled asparagus. If you like a good tip would be blending the chives and asparagus with a bit of water to create a green sauce to go with it. It makes a nice presentation too.

APPETIZER – by Dad is served