The Dish: Chef Tariq Hanna

Chef Tariq Hanna is not one of those who knew from childhood that his goal in life was to cook. He took the long way round. 

It started with the aroma of chocolate. Growing up in Nigeria, he lived near a cocoa roasting plant. After school in England, he moved to the U.S. to become an architect, only to discover a passion for pastries. His first venture was a popular pastry and catering shop in the Detroit suburbs, and in 2007, he created “Sucré,” a unique pastry spot in New Orleans. 


Hanna has won numerous awards, and just last year, opened a full-service new American restaurant, “Salon Restaurant by Sucré.” 

Here are some of his signature recipes: 


Crispy chicken confit 

Serves 8 

Ingredients

16 each chicken legs quarters (skin on) medium size 
8 sprigs thyme
4 sprigs rosemary
12 each garlic cloves
1 quart pomace olive oil
Kosher salt and pepper to taste

Directions

  1. Generously season chick legs with salt and pepper and arrange in baking pan.
  2. Cover chicken with aromatics and cover in olive oil until just submerged.
  3. Wrap in foil and place in oven at 350 degrees for 2.5 hours.
  4. Remove from oven and allow to sit covered for 30 minutes.
  5. Unwrap and remove chicken and refrigerate for at least two hours. Keep skin intact.
  6. Chicken at this point can be held refrigerated for five to six days or frozen.
  7. If holding chicken for a few days, it is best stored in the oil - enough to cover and preserve it.
  8. Reserve oil for next use and pan frying.
  9. When ready for serving, heat a nonstick pan with two to three tablespoons of confit oil.
  10. Season skin side well with kosher salt and pepper.
  11. Place in hot pan on medium heat and seat until skin is beautiful, golden and crispy.
  12. Turn over and continue cooking until heated through.

Lemon caper sauce 

Serves 8

Ingredients

1 cup chicken broth
1/2 cup white wine 
1 tablespoon minced garlic
2 tablespoons butter
2 tablespoons flour
1/4 cup lemon juice
3 tablespoons chopped capers
Kosher salt and pepper to taste

Directions 

  1. In a  1-quart sauce pan, heat butter and garlic together over medium heat until garlic is translucent.
  2. Add flour and stir for two to three minutes to form a roux. Add white wine and bring to a simmer.
  3. Add broth, lemon juice and capers and allow to simmer five to seven minutes until thick enough to coat back of a spoon. Season with salt and pepper to taste. Season at the end due to the saltiness of the capers and the sauce reducing. 


Beet salad 

Serves 8 

Directions

Beat and goat cheese mousse
Roasted beets
2 whole medium sized beets 
Olive oil
Salt and pepper

Directions

  1. Scrub beats clean, coat in olive oil to just coat evenly and season with salt and pepper.
  2. Roast at 350 degrees Fahrenheit for approximately 15 minutes until just barely cooked -- test by inserting a toothpick and there should be slight resistance.
  3. Remove from oven, place in a bowl and wrap with plastic film air tight and allow to cook completely. Then refrigerate.
  4. Once fully filled, slice as desired.

Goat cheese mousse

Ingredients

2 cups soft goat cheese
1 cup heavy cream
Salt and pepper to taste 

Directions 

  1. Soften goat cheese with cream and on electric mixer with whip attachment. Whip to medium peak and add salt and pepper to taste.

Champagne vinaigrette 

Ingredients

1/4 cup champagne vinegar
1/2 cup olive oil
1 tablespoon duck mustard
2 tablespoon honey
Salt and pepper to taste

Directions 

  1. Combine all ingredients in a blender and mix until emulsified or ombine all ingredients in a bowl and emulsify with immersing blender. If neither are available, simply whisk together.

Walnut granola 

Ingredients

1/4 cup light brown sugar
4 tablespoon honey
1 each egg white 
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup oats
1 cup chopped walnuts

Directions 

  1. Lightly beat egg white until barely fluffed and combine with all ingredients.
  2. Mix thoroughly until evenly coated. Place on lined tray and bake at 325 degrees Fahrenheit for ten minutes.
  3. Remove from oven and stir and bake additional five minutes to evenly brown.
  4. Allow to cool and keep airtight.


Roasted butternut squash and brussels sprout with bread and butter dressing 

Serves 8 

Ingredients 

2 dz brussels sprouts
2.5 cups panko
3/4 cup butter melted
Salt and pepper to taste
1/4 cup chopped parsley
Six to eight teaspoons of extra virgin olive oil 

Directions

  1. Peel and dice squash to 1/2” cubes. Coat evenly (but not too heavy) in extra virgin olive oil and season with salt and pepper.
  2. Place evenly on baking sheet and bake at 350 degrees Fahrenheit for 15 minutes until fork-tender.
  3. Wash and cut sprouts in half and repeat seasoning, oil and baking as squash. Note: both vegetables may cook at different rates, so advised to cook each one separately.
  4. Combine panko, butter and parsley. Combine vegetables and bread mix and fold all together and place in casserole dish.
  5. Bake in oven at 350 degrees Fahrenheit for 10 minutes and serve.


Mushrooms Mac N’ Cheese 

Serves 8 

Ingredients

Roasted mushrooms
1 pint button mushrooms
4 ea portabella mushrooms
1 pint oyster mushrooms
1 pint crimini mushrooms
Extra virgin olive oil
Salt and pepper to taste 

Directions

  1. Wash all mushrooms thoroughly and allow to dry slightly.
  2. Cut buttons and criminis in half, cut oyster off stem and slice portabellas into 1/2” strips.
  3. Combine all mushrooms and coat lightly but evenly with extra virgin olive oil and season with salt and pepper.
  4. Roast oven at 350 degrees Fahrenheit for 12 to 15 minutes. Remove from oven and allow to cool.
  5. Reserve mushroom liquid.

Mornay (cheese sauce)

Ingredients 

1 quart half-and-half
1 can/bottle beer (pilsner or lager) 12oz
1 each shallot minced
1/2 cup butter
1/2 cup all-purpose flour
4 cups white cheddar shredded
4 cups gruyer shredded
Salt and pepper to taste

Directions

  1. In a medium sauce pan, melt butter with shallots. Add flour and create a roux, stirring for four to five minutes.
  2. Add cream and beer and cook till thickened over medium heat, stirring occasionally for about eight to 10 minutes.
  3. Add three cups of each cheese and stir until smooth and creamy. Reserve remaining cheese.
  4. Add salt and pepper to taste.
  5. Cook 1 lb pasta shells (or your favorite shape) till al dente.
  6. Combine cooked pasta with sauce, mushrooms and mushroom liquid.
  7. Mix till all evenly blended, place in baking dish and top evenly with reserved cheese.
  8. Bake at 400 degrees Fahrenheit until cheese browns slightly.

Note: You can finish under broiler for nice cheese crust, or use a crème brulee torch.

Vanilla Eclairs 

Serves 8 

Ingredients

Puff shells (pate a choux)  
2 cups water
2 cups bread flour
2 cups  whole eggs
1 cup butter
1 teaspoon salt

Directions

  1. Combine water, butter and salt in a 2 qt sauce pan, bring to a boil.  When boiling, add flour and cook on medium heat for 3-5 minutes til smooth paste is formed. 
  2. Remove from heat, place in mixer with paddle attachment, add 1 egg at a time.
  3. Transfer to a piping bag with 1/2” nozzle. Pipe 2.5-3” éclair shells.
  4. If not piping, scoop or spoon, but ensure puff is smooth and rounded.
  5. Using a small amount of water on you fingers, pat down any peaks and make smooth.
  6. Bake at 375 degrees Fahrenheit for 15 minutes then turn oven to 325*f for additional 15 minutes.
  7. Bake till no more moisture beads are visible on surface.
  8. Cool before filling.

Vanilla pastry cream

Ingredients

1 quart half-and-half
1/2 cup egg yolks
2 cups sugar
1 cup cornstarch
2 sticks unsalted butter (cut in cubes)
1 each vanilla bean

Directions

  1. Bring half and half to a boil. Place yolks in a stainless bowl.
  2. Sift sugar and cornstarch together over yolks. Mix till smooth.
  3. When cream is boiled, slowly pour over eggs and temper slowly.
  4. Return to pot and cook over medium heat till starch is fully thickened.
  5. Remove from heat, add scraped vanilla bean and place on mixer with paddle attachment.
  6. When custard stops steaming but still warm, add butter and mix till fully cooled.
  7. Transfer to container with plastic wrap directly on cream and refrigerate at least 2 hours.

Chocolate glaze

Ingredients

2 cups dark chocolate 65%
2 cups heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

  1. Bring cream to a boil, pour over chocolate. Whisk till smooth.
  2. Add vanilla and salt.
  3. If glaze seems too thick, add 1/4 cup hot brewed coffee.
  4. Garnish with cocoa nibs.


Sazarand

Ingredients

2 oz Sazerac Rye Whiskey
1/4 oz simple syrup
1/2 oz sweet vermouth
3-4 dashes angostura bitters
Absinthe
Orange peel

Directions

  1. Combine whiskey, syrup, bitters and vermouth over ice and stir.
  2. Pour a dash of absinthe into a rocks glass and run around the whole glass to rinse and discard.
  3. Strain drink into rinsed glass, and rim with orange peel and place peel in drink.