Text 29865, 105 rader
Skriven 2015-08-10 03:57:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1814
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken & Waffle Sandwich w/Potato Salad & Collard 
 Categories: Poultry, Breads, Greens, Salads, Chilies
      Yield: 2 servings
 
MMMMM------------------------POTATO SALAD-----------------------------
      2 lb Small new potatoes
  1 1/2 ts Salt; divided
      1 tb Dijon mustard
      1 tb Whole-grain mustard
      2 tb Cider vinegar
      1 md Shallot; diced
    1/4 ts Black pepper
    1/4 c  Olive oil

MMMMM----------------------------SLAW---------------------------------
    3/4 c  Plain Greek yogurt
      1 ts Lemon zest
      2 tb Lemon juice
    1/2 sm Habanero; seeded, minced
      1 lg Clove garlic; fine grated
    1/2 ts Salt
    1/4 ts Black pepper
    1/2 bn Collard greens; center ribs
           -removed, thin sliced across
    1/4 md Green cabbage; cored, thin
           - sliced
      1 md Carrot; julienned

MMMMM-----------------------FRIED CHICKEN----------------------------
    3/4 c  All-purpose flour
    1/2 ts Cayenne pepper
  1 1/4 ts Salt; divided
    1/2 ts Black pepper; divided
      2 lg Eggs
      3 ds Hot sauce
      1 c  Plain bread crumbs
           - oil; for frying
      4    (3 oz ea) chicken cutlets;
           - pounded to 1/4"

MMMMM--------------------------SANDWICH-------------------------------
      1    Frozen waffle
    1/2 tb Butter
    1/2 tb Honey
 
  MAKE THE POTATO SALAD: Place the potatoes in a pot of cold
  water with 1 teaspoon salt. Bring to a boil and simmer,
  partially covered, until potatoes are tender when pierced
  with a knife, about 12 to 15 minutes. Drain and let cool.
  Meanwhile, whisk the remaining 1/2 teaspoon salt,
  mustards, vinegar, shallot, and pepper in a small bowl.
  Pour in the olive oil while whisking to emulsify the
  dressing. Quarter the potatoes and toss with the dressing
  in a large bowl. Taste and adjust seasoning.
  
  MAKE THE SLAW: Whisk the yogurt, lemon zest and juice,
  habanero pepper, garlic, salt, and pepper in a small bowl.
  Place the collard greens, cabbage, and carrot in a large
  bowl and toss with the dressing to coat. Taste and adjust
  seasoning.
  
  FRY THE CHICKEN: Mix the flour, cayenne pepper, 1/2
  teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl.
  Beat the 2 eggs with the hot sauce, 1/2 teaspoon salt, and
  1/4 teaspoon pepper in another shallow bowl. Place the
  bread crumbs in a third shallow bowl.
  
  Fill a large Dutch oven or cast-iron skillet with oil to a
  depth of 1 1/2" and heat carefully to 350øF/175øC. Pat
  chicken dry and coat in flour, dip in egg mixture, and
  dredge in bread crumbs, pressing to adhere. Repeat with
  remaining 3 pieces chicken.
  
  Fry 2 pieces chicken until golden brown and cooked
  through, turning once, 5 to 6 minutes. Repeat with
  remaining 2 pieces chicken. Sprinkle w/remaining 1/4 ts
  salt and drain on a wire rack placed over a sheet tray.
  
  ASSEMBLE THE SANDWICH: Toast the waffle, spread with
  butter and honey, and cut in half. Place 1 chicken cutlet
  on a plate and layer with 1/4 cup slaw, 1/2 waffle, and
  1/4 cup potato salad. Top with another chicken cutlet to
  form a sandwich. Repeat with remaining chicken cutlets to
  make a second sandwich.
  
  The leftover potato salad and slaw can be refrigerated for
  up to 3 days.
  
  by Rhoda Boone
  
  Epicurious  | April, 2014
  
  Yield: Makes 2 servings
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bacon has no substitute.
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