Jul 14 2026
Restaurants›Ponte Modern American›Firebird Recipe

Firebird Recipe

Inspired by Ponte Modern American
Time1h 30m
Serves4

Hot chicken, spicy honey, pickled red onion, corn, roasted tomato relish, roasted sweet potatoes with toasted walnuts, chef's seasonal vegetable, mix kale Caesar

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Ingredients

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Hot Chicken

Spicy Honey

Pickled Red Onion

Corn

Roasted Tomato Relish

Roasted Sweet Potatoes with Toasted Walnuts

Chef's Seasonal Vegetable

Mix Kale Caesar

Method

Hot Chicken

  1. 1

    Marinate Chicken

    In a bowl, combine buttermilk and hot sauce. Add chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

  2. 2

    Prepare the Coating

    In a separate bowl, mix flour, cayenne pepper, salt, and black pepper. Set aside.

  3. 3

    Fry the Chicken

    Heat vegetable oil in a deep skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off excess. Fry chicken in hot oil until golden brown and cooked through, about 6-8 minutes per side. Drain on paper towels.

Spicy Honey

  1. 4

    Prepare Spicy Honey

    In a small saucepan, combine honey and hot sauce. Heat over low heat, stirring until well combined. Set aside.

Pickled Red Onion

  1. 5

    Pickle the Onions

    Thinly slice the red onion and place it in a jar. In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a boil, then pour over the onions. Seal the jar and let it sit at room temperature for at least 30 minutes.

Corn

  1. 6

    Sauté the Corn

    In a skillet, melt butter over medium heat. Add corn kernels and sauté for about 5-7 minutes, until tender. Season with salt and pepper.

Roasted Tomato Relish

  1. 7

    Roast the Tomatoes

    Preheat oven to 400°F (200°C). Toss cherry tomatoes with olive oil, balsamic vinegar, and salt. Spread on a baking sheet and roast for 15-20 minutes until blistered. Remove from oven and stir in fresh basil.

Roasted Sweet Potatoes with Toasted Walnuts

  1. 8

    Roast Sweet Potatoes

    Preheat oven to 425°F (220°C). Peel and dice sweet potatoes. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  2. 9

    Toast the Walnuts

    In a dry skillet over medium heat, toast walnuts for about 5 minutes until fragrant. Set aside.

Chef's Seasonal Vegetable

  1. 10

    Prepare the Vegetables

    In a skillet, heat olive oil over medium heat. Add seasonal vegetables and sauté for about 5-7 minutes until tender. Season with salt.

Mix Kale Caesar

  1. 11

    Prepare the Salad

    In a large bowl, combine kale, Caesar dressing, and Parmesan cheese. Toss until well coated. Top with croutons before serving.

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