How do you make "chicken and waffles" and "greens"?!
How do you make "chicken and waffles" and "greens"?
i went to my friends BBQ , and they had those and it was sooo good but i forgot to ask how to make it....so if anyone knows please tell!
Answers:
CHICKEN AND WAFFLES
5 leg quarters
1 1/2 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/2 tsp. salt
1 c. milk
2 eggs, separated
1/4 c. butter, melted
Flour for gravy
Roast leg quarters until meat is tender and will fall off the bone. While chicken is roasting, make waffles. Sift flour, baking powder, sugar and salt together in large bowl. Combine milk, beaten egg yolks and butter; mix well. Add to flour mixture; beat until well blended. Beat egg whites until stiff but not dry; fold into batter. Bake in hot waffle iron until steam ceases.
Prior to making waffles make your gravy using drippings for chicken and water from mashed potatoes. After combined liquids come to a boil add combination of several tablespoons flour in 1/2 cup of cool water. Make sure the flour mixture is smooth, without lumps. Pour into liquid, stirring constantly. Add chicken met that has been taken from the bones to the gravy. Salt and pepper to taste. Serve the chicken gravy over the fresh hot waffles. Yields 6 servings
COLLARD GREENS
3 smoked ham hocks
3-5 lbs collard greens, 2 lbs broccoli rabe, or mustard greens
1 1/2 tsp salt
3 cloves garlic, chopped
1/4 tsp red pepper flakes
salt and pepper to taste
Put ham hocks and garlic in a large soup pot and bring to a boil. Reduce heat and simmer about 3 hours, replacing water as needed allowing water level to reduce a little as you go along.
When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.
Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.
Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.
Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil.
NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.
Greens are made by cooking them in a large pot with some water. Add spices (at least salt, pepper, and hot sauce), and ham bone. There are lots of different kinds of greens, I usually use collard greens and mustard greens. They have to cook for a long time on medium heat. You can leave them to sit and simmer for a while, but don't forget about them!
The most important thing is that you must wash them a lot! I usually wash a batch 5 to 9 times. Don't use soap. Rub hand fulls of greens together, and don't be afraid to tear them, it won't matter in the end. Run cold water, and rinse them by swishing water around, and then remove and drain water. Repeat again and again. If your rewashing well enough, they'll shrink. It's important to buy much more that you think you'll need.
I hope this helps. There are many variations of greens, but this is the way I was taught by my family. Good luck!
Go back to your friend's house and ask her grandmother how. Please also note her grandmother's weight. If you would continue with this diet (except for the greens part), this is your future,