What's Up - Your guide to what's happening in Fayetteville, AR this week!
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august 4-10, 2019 What's up! 47 try these recipes Breakfast for dinner Real meals that go beyond eggs and toast Chicken and Waffles Ingredients • 4 eggs • 1/4 cup heavy cream • 2 tablespoons cayenne pepper • 1 tablespoon salt • 1 tablespoon ground black pepper • 2 cups all-purpose flour • 1 cup cornstarch • 1 tablespoon salt • 1 quart peanut oil for frying • 8 chicken tenders • 1 cup mayonnaise • 1/4 cup maple syrup • 2 teaspoons prepared horseradish • 1 teaspoon dry mustard powder • 12 slices bacon • 8 thin slices Cheddar cheese • 8 plain frozen waffles Directions 1. Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt. 2. Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set. 3. Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven. 4. Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium- high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. 5. To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich. Pain Perdu (New Orleans-style French Toast) Ingredients • 5 eggs • 1/2 cup white sugar • 1/2 cup milk • 2 tablespoons orange liqueur • 1 teaspoon orange zest • 12 slices white bread (wide loaves of French or Italian bread work well) Directions 1. In a large bowl, combine eggs, sugar, milk, brandy and orange zest. Beat until thick and foamy. Pour mixture into a shallow pan. Soak bread slices in the mixture for 1 to 2 minutes on each side until they are thoroughly soaked through. 2. Heat a griddle or frying pan over medium heat. Lightly spray griddle with cooking spray. Cook the bread slices 1 to 2 minutes on each side, until golden brown. Serve hot. Shrimp and Grits on the Barbie Ingredients • 8 slices of thick-cut bacon • 1 1/4 pounds uncooked medium shrimp, peeled and deveined • 3/4 cup chopped green onion • 3 large cloves garlic, crushed • 6 cups water • 1/4 cup unsalted butter • 2 cups quick-cooking grits • 1 1/2 cups shredded sharp Cheddar cheese • 1 tablespoon barbeque sauce, or to taste Directions 1. Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on a paper towel-lined plate; crumble. Reserve bacon drippings in skillet. 2. Heat a stovetop grill over medium heat and cook shrimp until pink and no longer translucent in the center, 8 to 10 minutes. Place cooked shrimp, green onion, garlic, and crumbled bacon in the bacon drippings left in the skillet. Turn heat to low and keep shrimp mixture warm. 3. Bring water to a boil in a large saucepan, melt butter in the water, stir in grits, and cook covered for 5 minutes. Turn heat to low. Stir shrimp mixture with bacon drippings into the grits; stir in Cheddar cheese until thoroughly melted and combined. Serve topped with barbeque sauce. Courtesy allrecipes.com