Georgia Peanut Crusted Boneless Fried Chicken (Aired May 28th)

GEORGIA PEANUT CRUSTED BONELESS FRIED CHICKEN



3 pc chicken, leg, breast, thigh, seasoned w/ S & P, floured and soaked in buttermilk overnight. Before seasoning, skewer chicken pieces to form a larger-looking piece.

BREADING

36 oz Raw redskin peanuts
18 oz Flour

PROCEDURE

- Combined in robocoupe an made to a peanut flour, not too fine, want there to be some chunks

PROCEDURE- Strain chicken from buttermilk (save b-milk)
- Let strain for a few minutes
- Coat chicken thoroughly with the flour and reserve for service

Grilled Portobello Burger (Aired June 25th)

PORTOBELLO BURGER

6 ea. Portobello caps, cleaned of the gills
6 oz Balsamic, for marinate
To taste S & P
3 oz Honey, for marinate


PROCEDURE- Mix honey and balsamic together and pour over mushrooms,
Chill overnight, grill the next day


6 slices Red onion
6 slices Beefsteak tomatoes
6 oz Balsamic Vinegar
3 oz Honey
To taste S & P

PROCEDURE

- Mix balsamic and honey and brush over the onion and tomatoes and roast on 200 degrees until they become dry about 30 minutes


BALSAMIC GLAZE
12 oz balsamic
12 oz honey

PROCEDURE

- Put both ingredients in saucepot and bring to a boil and simmer until a syrup consistency

6 oz alfalfa sprouts
6 oz goat cheese
BOTH OF ABOVE ARE USED FOR GARNISH

Catfish Fingers (Aired June 11th)

CATFISH FINGERS with SQUASH CASSEROLE, HUSH PUPPIES and TARTAR SAUCE


4 oz Catfish, cut to finger size pieces, seasoned S & P and floured, placed in buttermilk
1½ oz. Buttermilk, for marinade
1 oz Flour
2 oz Hushpuppy flour, for breading a la minute

PROCEDURE

- Remove fish from buttermilk, let sit for 1 minute.
- Bread in hushpuppy flour and fry at 350 degrees immediately


HUSHPUPPIES

4 oz Hush puppy flour
2 oz Buttermilk
3 oz Sweet onions, caramelized and cooled
1 oz Sugar
½ tsp Baking powder

PROCEDURE- Caramelize onions
- Mix buttermilk & honey well, add onions and mix
- Add liquid to the dry and mix well
- Season w/ S & P
- Reserve for service, must be kept cold


TARTAR SAUCE

1 qt Mayo
6 oz Pickles, sm. diced and drained
6 oz Sweet relish, drained well, pressed through (the liquid) triangular strainer
4 oz Worcestershire
2 T Dijon
2 T Lemon juice
To taste S & P

PROCEDURE- Make sure pickles and relish are as dry as possible
- Mix all ingredients together, taste, re-season with S & P
- Reserve in refrigerator for service, the colder the better, it will tighten up in fridge

SQUASH CASSEROLE

2 T Butter
2 Lb. Squash, medium diced
8 oz Sweet onions, med. Dice
½ t Garlic minced
8 oz. Brown sugar


CUSTARD

1 qt Heavy cream
8 ea. Eggs
5 oz Grated Parmesan Cheese
4 oz Japanese Bread Crumbs
2 oz Brown sugar
To taste S & P

PROCEDURE

- Heat rondo, add butter,
- When melted add onions and sweat(sauté without color)until transparent(clear)
- Add garlic and cook 1 minute, add squash and seasonings, S & P the salt will extract the water from the squash and cook until squash is soft
- Strain squash mix through colander, saving whatever liquid there is, reserve in a 1 qt measuring cup
FOR THE CUSTARD

- Take h. cream and fill the rest of the 1 qt cup up, (you will not need the whole qt.,
Save the rest)
- Add all ingredients together and beat very well, season with S & P, should be slightly over seasoned

PUTTING IT TOGETHER

- Get a 4” ½ hotel pan and spray with Pam
- Mix the custard with the squash and pour into hotel pan, cover with tin-foil
- Bake at 300 degrees until it is firm all the way, about 45-50 min, halfway through take off tin-foil so it will get some color on top
- When finished, put in Steam table for service