1/2 – 1 lb peeled deveined shrimp cut into thirds or half if you like larger chunks of shrimp
1/4 cup sake or dry white wine
1/2 cup shredded cheddar cheese for topping
Saute in butter celery, onion , bellas, salt, paprika and Old Bay with shrimp in a large pot. After the shrimp are pink and are no longer gray, pour in the milk and add the cream cheese until all of it melts and begins to become creamy.
Turn heat down to low and allow the Chowder to begin simmering, add potato and stir occasionally. Do not allow to boil. Simmer until potatoes are tender to the fork. Add sake or white wine after the potatoes have cooked fully. Stir in Thoroughly. Top with cheddar cheese.
This chicken requires that it be brined for at least 2 hours. It takes some time, but you will not be sorry. This is the crispiest fried chicken I have ever had regardless of it being gluten free.
Even without the dipping sauce this chicken is INCREDIBLE!
3-4 lbs. of chicken quarters
2 quarts of cold water
1/4 cup of sugar
1/2 cup of salt
Separate the chicken quarters. Heat 2 cups of the 2 quarts water in the microwave or stovetop, add the sugar and salt and stir until dissolved. Add the remaining cold water and chicken. Refrigerate the chicken in the brine for 1-4 hours.
1 1/4 cup of ATK flour
3/4 cup of potato starch (not flour)
1 tsp baking powder
3 tsp granulated garlic
3 tsp onion powder
2 tsp salt
4 tsp black pepper
Frying oil, peanut, canola or safflower (enough to cover the chicken)
Whisk together flour ingredients add 2 tbsp water to mixture to create lumps in flour. Add chicken to flour and squeeze the flour into the chicken. Do not shake off excess. Press the flour into the chicken skin coating well. Place floured chicken on a rack in the refrigerator. Put the rack in the refrigerator for a minimum of 30 minutes up to 2 hours.
Heat oil using a thermometer to 350 degrees. Drop in chicken after the temperature reaches 350 one piece at a time trying to maintain the temperature of the oil to 350° degrees. white meat should reach temperature of 165° and dark meat should be 175°.
Transfer the chicken to a rack with paper towels under it to absorb the oil. Allow the oil to reach 350 degrees again before frying more chicken.
1 1/4 cup hot sauce (Texas Pete’s or Crystals)
5 Tbsp Worcestershire Sauce
5 Tbsp Peanut Oil
2 Tbsp molasses
1 Tbsp Apple cider vinegar
Mix all ingredients and microwave for 2 minutes. Dunk chicken in the sauce and roll around until thoroughly coated. Serve hot and enjoy!
2 1/2 cups powdered sugar cornstarch free 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 3 egg whites 2 teaspoon vanilla bean paste 2 1/2 cups semisweet chocolate chips 1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)
Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt. Fold in the vanilla bean paste and chocolate chips by hand into the egg whites, then add all remaining ingredients to the egg mixture.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.
Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days.