Grand Lux Cafe(™) Chicken N Waffles

Today I have a secret recipe for a must-have dish served at Grand Lux Cafe.  The chicken and waffles is a wonderful dish that combines a combination of crunchy, sweet and salty.  Fried chicken tenders over a fresh made waffle with a sweetened butter.  If you’ve never enjoyed this before, this is the recipe to try.

You can always find some great chicken recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Grand Lux Cafe(™) Chicken N Waffles
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Waffle Batter:
1 1/2 cups lukewarm water (105 to 110 degrees F)
1 package active dry yeast
1/2 cup plus 1 teaspoon sugar, divided use
3 cups sifted all-purpose flour
1/4 teaspoon salt
3 large egg yolks
4 large egg white, divided use
1 1/2 cups whole milk
4 ounces butter, melted and cooled
2 teaspoons vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract

Chicken Tenders:
vegetable oil for frying
3 cups all-purpose flour
1 1/2 teaspoons ground black pepper
2 teaspoons seasoned salt
1 teaspoon salt
3 cups buttermilk
2 pounds chicken tenders

Sweetened Butter:
4 ounces butter
1 tablespoon powdered sugar

Waffle:

Dissolve the yeast in lukewarm water with 1 teaspoon sugar. Let stand 5 to 10 minutes, until the yeast begins to bubble and foam.

In a large bowl, stir the flour with the salt. In a medium bowl combine the yeast mixture with the 3 egg yolks, 1 egg white, and the remaining 1/3 cup of sugar; stir to blend. Add the remaining water, milk, melted butter, oil, vanilla, and almond extract. Stir until the batter is smooth and creamy. Stir the liquid mixture into the flour mixture and beat until smooth.

Beat the remaining 3 egg whites in a clean, dry bowl. (If the bowl isn’t perfectly clean, the whites may not fluff up as much as they can.) Beat until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

Chicken Tenders:

In a deep pot or a deep fryer preheat the vegetable oil to 350 degrees F. In a medium bowl, stir together the flour, pepper, seasoned salt, and salt. Pour buttermilk into a shallow 8 x 8-inch baking dish. Pat the chicken tenders dry with a paper towel. Dredge each tender in the seasoned flour, shake off the excess, and dip in the buttermilk. Dip back into the seasoned flour, shake off the excess flour, and set aside on a wire rack. Let the chicken tenders rest for about 5 minutes before cooking so the crust will form a nice crunchy outer layer.

Fryer only a few chicken tenders at a time. Fry for 5 to 6 minutes, or until golden brown. Depending upon the depth of the oil you may need to turn over the chicken tenders at about 3 minutes of the cooking time. Place on a clean wire rack so they may cool when you remove them from the hot vegetable oil.

To Assemble:

Preheat a Belgium waffle maker to medium heat. Scoop the batter onto the waffle maker, you may want to use a heatproof spatula to spread the batter over the waffle iron. Close and cook until the waffle is done. Your waffle iron should have an indicator to let you know when the cooking has been completed.

Sweetened butter:

In a small saucepan over low heat, gently melt the butter. Stir in the powdered sugar. Serve warm.

To Serve: Place a waffle on a plate, top with 4 chicken tenders, dust with powdered sugar, and serve with the sweetened butter.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Grand Lux Cafe Double Stuffed Potato Spring Rolls

Today’s secret recipe comes from the Grand Lux Cafe.  Grand Lux Cafe is the upscale cousin of the Cheesecake Factory.  They offer a large menu of desserts and eclectic American fare.

One of their most requested appetizers is the double stuffed potato spring rolls.  Creamy mashed potatoes with a touch of green onion are rolled in crispy Asian wrappers and topped with melted Cheddar and bacon.  It’s everything you love about a loaded baked potato but rolled up into a delicious bite.

If you love all the goodness of loaded potatoes, then you should also try this easy-to-make loaded baked potato dip recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Grand Lux Cafe Double Stuffed Potato Spring Rolls

1 pound russet potatoes, peeled, and chopped into large chunks
1/4 – 1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt
1 package spring roll wrappers (you can use egg roll wrappers)
4 ounces applewood smoked bacon
1/2 cup cheddar cheese, shredded
1/4 cup sour cream

Place peeled and cut potatoes into a saucepan, and cover with water. Bring saucepan to a boil, and them reduce to a simmer, simmer potatoes for 15 – 20 minutes, or until potatoes are fork tender. When potatoes are tender, drain off water, and mashed potatoes with a hand masher, add butter, and heavy cream, blend until smooth. Season to taste with salt and pepper.

Chopped bunch of green onions, chop the greens into small 1/4 inch thick slices. Add 1/4 cup of the sliced green onions to the mashed potatoes and resume the remaining green onion slices for the garnish. Slice bacon into matchstick slices, and cook bacon until the bacon is browned and crispy.

I like using fresh spring roll wrappers, I found the ones that need to be re-hydrated could be difficult to work with. Add about 1 1/2 tablespoons of mashed potatoes to the spring roll. Roll the spring roll, and secure the ends with a bit of water. Repeat until you have either no more mashed potatoes, or no more spring roll wrappers.

In a deep pan, add enough oil to cover the bottom 4 inches of the pan with cooking oil. Heat oil until it is about 350 degrees. Add a few spring rolls at a time to the oil, cook for about 1 to 2 minutes on each side. Drain spring rolls on paper towels.

Cut spring rolls diagonally in half. Place spring rolls on a serving plate, garnish with cheese, cooked bacon, green onion tops, and serve with sour cream

Source: Secret Recipe Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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