1 lb Chicken Breast or Tenders
½ cup Flour
1 cup Corn Meal
1 cup Panko
1 cup Milk
2 Eggs
1/8 lb Butter
3 Carrots
3 Celery Stalks
1 cup Bleu Cheese Dressing
1 cup Hot Sauce (Franks Original)
Oil for frying.
Cut chicken breast into strips and flatten down. If using tender, remove the tending. Combine flour with ½ cup corn meal in a separate bowl or plate.Combine panko with ½ cup corn meal in a separate bowl or plate.Combine milk and eggs to make an egg wash in a bowl.Melt butter and combine with hot sauce. Set aside.Peel and cut carrots into 3 to 4 inch sticks. Cut Celery into 3 to 4 inch sticks as well.Bread chicken by coating with flour/corn meal mixture, then egg wash, then panko/corn meal mixture. Set aside and continue until all chicken is breaded. Heat oil until approximately 325 degrees, be careful not to over heat or oil will burn. Carefully place as many wings into the hot oil as possible to fry with space between them. Flip wings as needed until wings are golden brown and fully cooked. Remove wings when cooked, and to large bowl and add enough hot sauce to completely coat the wings.Repeat process and serve with bleu cheese dressing, carrot and celery sticks.
Cajun Sausage Chili
3 lbs Cajun Sausage, diced
2 lbs Pork, ground
2 lbs Pork, cubed
1 lg Red Pepper, diced
1 lg Spanish/Vidalia Onion, diced
6 stalks Celery, diced
28 oz can Black Beans
28 oz can White Beans
28 oz can Pink Beans
28 oz can Tomatoes, crushed
1 pint Dark Ale
5 cloves Garlic, chopped
5 tbsp Chili Powder
2 tbsp Cumin
1 tbsp Smoked Paprika
2 tbsp Sea Salt
¼ tsp Crushed Red Pepper
1 qt Water
Shredded Cheddar Jack Cheese
Corn Chips
In a large stock pot, add the oil, sausage, pepper, onion, celery and half the salt, sauté until the vegetables begin to soften.
Add ground and cubed pork, cook until the ground pork is browned.
Add in all the spices, chopped garlic and dark ale, cook 4 to 5 minutes making sure all the spices are incorporated.
Add beans, tomatoes and water, simmer 30 to 45 minutes.
Serve topped with shredded cheddar jack cheese and corn chips.
Lobster Macaroni & Chees
1 lb Fresh Lobster Meat
1 lb Macaroni or other Pasta
1 c Heavy Cream
12 oz Evaporated Milk
1 Shallot, Minced
2 cloves Garlic, Minced
2 Egg Yokes
4 Tbsp Butter
4 Tbsp Flour
1 Tsp Truffle Oil
½ Tsp Cayenne Pepper
¾ c Gruyere, grated
¾ c Fontina (firm), grated
¾ c Vintage Gouda or Pradera, grated
¾ c Comte, grated
¾ c Cheddar, grated
1 c Mascarpone 1 c Panko Bread Crumbs 1 Tsp Truffle Oil
½ Tsp Cayenne Pepper
Pinch Kosher Salt
In a large sauté pan, heat panko, cayenne pepper & kosher salt and sauté dry until toasted and lightly browned. Turn off heat & stir in truffle oil.Clean lobster meat & dice.Cooked pasta until al dente.In a sauce pan, melt butter on medium heat & add shallots & garlic, sauté until translucent. Add flour, blend well & cook 2 min.Combine heavy cream, evaporated milk, egg yokes & cayenne pepper. Heat slowly until hot, add mascarpone & stir until smooth.Slowly begin adding other cheeses a little at a time.In a large bowl, combine pasta, lobster meat & ¾ of the cheese sauce, mix, then add truffle oil. Transfer pasta, lobster & cheese mixture to a glass baking pan & top with remainder of the cheese sauce. Sprinkle panko topping on top & bake at 350 degrees for 20 minutes.
New England Clam Chowder
1 qt Fresh Clams, chopped
48 oz Clam Juice
½ lb Hickory Bacon, chopped
1 ½ qts Lite Cream
2 ½ lbs Potatoes, pealed & diced
½ lg Spanish/Vidalia Onion, diced
3 stalks Celery, chopped fine
1/8 tsp White Pepper
In a sauce pan melt butter and add flour to it making a roux.
In a second pan slowly heat the cream. Add the roux to the cream. Hold warm.
In a third pan boil potatoes until tender, do not overcook, set aside.
In a large stock pot, sauté bacon until crispy.
Add onions, celery and half the salt, cook until the onions are translucent.
Add clam juice, potatoes and spices.
Slowly add the warm cream, bring chowder up to temperature and serve.
