The Daily Dish: 14 year old Chef Patrick Meyer

14 year old Chef Patrick Meyer dishes Southern Chicken and Eggnog Waffles.

Recipe:

Chicken and Waffles Recipe

 

Fried Chicken

1 (3-pound) chicken, cut into 8 pieces

2 teaspoons salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon poultry seasoning

½ teaspoon garlic powder

1 tablespoon spicy brown mustard

2 cups buttermilk

Vegetable oil, for frying

2 cups flour

2 teaspoons fiesta seasoning

Waffles

2 cups flour, sifted

2 teaspoons baking powder

¼ teaspoon cinnamon

¼ teaspoon ground nutmeg

2 cups eggnog

2 egg yolks

2 egg whites

4 tablespoons melted butter

Strawberry Butter

2 sticks butter, softened

¾ cup sliced strawberries

1 teaspoon maraschino cherry juice

Hot sauce, for serving

Maple syrup, for serving

 

Directions:

 

Season chicken with salt, pepper, paprika, poultry seasoning, garlic, and mustard. Pour buttermilk over chicken and mix well. Refrigerate overnight. Combine flour and fiesta spice. In a cast-iron pot, heat 3 inches of oil to 325 F. Place flour in a brown paper bag. One piece at a time, place chicken in bag and shake until chicken is coated. Fry chicken for 15 minutes per side and drain on a wire rack.

 

Whisk flour, baking powder, cinnamon, and nutmeg. In a separate bowl, whisk eggnog, butter, and egg yolks. In another bowl, whip egg whites until stiff peaks form. Spray preheated waffle iron with cooking spray. Working in batches, scoop waffle batter into waffle iron and close the top. Cook waffle for 3-4 minutes.  Repeat with remaining batter.

 

In a food processor, mix butter, berries, and juice. Blend until smooth.

 

Spread waffles with berry butter and drizzle with maple syrup. Drizzle hot sauce over the chicken. Top waffles with chicken serve.

 

 

 

 

 

 

 

Cookie Dough Truffles

Truffles

1 1/3 sticks butter, softened

¾ cup granulated sugar

¼ cup dark brown sugar

¼ cup applesauce

1 teaspoon pure vanilla extract

1 ¾ cup flour

½ teaspoon baking soda

½ teaspoon salt

1 cup mini chocolate chips

Coating

2 cups chocolate chips

6 blocks almond bark

 

Directions:

 

In a mixer, cream butter, sugars, applesauce, vanilla, flour, baking soda, salt. Add mini chocolate chips. Scoop portions onto a wax-paper lined cookie sheet. Freeze dough for 1 hour. Melt chocolate and almond bark and remove dough from freezer. Dip truffles in melted chocolate and freeze for 1 hour. Let thaw before serving.

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