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EATS & TREATS
CHICKEN AND WAFFLES
05/05/2014
Ingredients:
Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour (such as Wondra)
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving
Directions
1. Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
2. Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
3. Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
4. Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
5. Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
05/05/2014
Ingredients:
Vegetable oil, for shallow frying
1/4 cup hot sauce
1 large egg, lightly beaten
8 chicken tenders (about 1 pound)
3/4 cup instant flour (such as Wondra)
1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
2 scallions, sliced, plus more for garnish
1 1/2 cups low-sodium chicken broth
4 buttermilk or Belgian-style frozen waffles
Maple syrup, for serving
Directions
1. Heat about 1 inch of oil in a large cast-iron or heavy-bottomed skillet over high heat. Whisk the hot sauce and egg in a medium bowl; toss the chicken in the mixture to coat.
2. Combine the flour, poultry seasoning, and salt and pepper to taste in a medium bowl. Set aside 3 tablespoons seasoned flour in a separate bowl; dredge the chicken in the remaining seasoned flour until coated, shaking off any excess.
3. Place the chicken in the hot oil and fry until golden and cooked through, 2 to 3 minutes per side, turning once. Transfer to a rack to cool slightly; discard the oil.
4. Melt the butter in the same skillet and whisk in the reserved seasoned flour until smooth. Whisk in the scallions, then slowly pour in the broth. Bring to a simmer, whisking until the gravy is smooth. Meanwhile, toast the waffles.
5. Place a waffle on each plate and drizzle with maple syrup. Top with chicken and gravy and garnish with scallions.
SHRIMP AND GRITS
05/01/2014
Ingredients:
1 cup old fashioned grits
2 cups boiling water
2 cups heavy cream
1/4 stick butter
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic granules or freshly minced
2 ounces chili powder
Pinch red pepper flakes, or to taste
2 ounces seafood seasoning (recommended: Old Bay)
1 -ounce freshly ground black pepper
2 ounces garlic powder
2 ounces onion powder
1 -ounce ginger
1 -ounce butter or olive oil
2 pounds raw shrimp, peeled and deveined
Directions
Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. If desired, add your choice cheese. Transfer the grits to a serving bowl and keep warm.
Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
05/01/2014
Ingredients:
1 cup old fashioned grits
2 cups boiling water
2 cups heavy cream
1/4 stick butter
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon garlic granules or freshly minced
2 ounces chili powder
Pinch red pepper flakes, or to taste
2 ounces seafood seasoning (recommended: Old Bay)
1 -ounce freshly ground black pepper
2 ounces garlic powder
2 ounces onion powder
1 -ounce ginger
1 -ounce butter or olive oil
2 pounds raw shrimp, peeled and deveined
Directions
Grits: Boil 2 cups of water in medium-size saucepan over medium heat. Add the remaining ingredients in consecutive order while stirring slowly. Bring to a boil, then reduce the heat. Slowly stir in the grits. Allow to simmer, stirring every 5 minutes until reaching the desired consistency, about 20 to 25 minutes. If desired, add your choice cheese. Transfer the grits to a serving bowl and keep warm.
Shrimp: Mix all of the dry ingredients thoroughly in bowl until well blended. Melt the butter or olive oil in a large grill pan over high heat. Generously coat the shrimp in the seasoning mixture. Add them to the grill pan and cook until caramelized on both sides. Remove them from the pan to a serving bowl and serve with the grits.
GRILLED SHRIMP WITH LEMON JUICE AND GARLIC
05/01/2014
Ingredients:
2 pounds large shrimp (21-25 per pound), peeled and deveined
1 tablespoon salt
1 teaspoon sugar
1/4 cup Parsley, chopped
1 lemon peel
1/3 cup garlic, minced
1/4 cup black pepper
Lemon wedges to serve
Directions
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
2.Add equal spacing between each picture and the Recipe headings. The shrimp skewer image and the heading are running together.
05/01/2014
Ingredients:
2 pounds large shrimp (21-25 per pound), peeled and deveined
1 tablespoon salt
1 teaspoon sugar
1/4 cup Parsley, chopped
1 lemon peel
1/3 cup garlic, minced
1/4 cup black pepper
Lemon wedges to serve
Directions
1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.
2.Add equal spacing between each picture and the Recipe headings. The shrimp skewer image and the heading are running together.
AFFILIATES:
