CHICKEN AND SWEET POTATO WAFFLES

Chicken and Sweet Potato Waffles

Chicken

• 
  2 cups flour
• 
  2 tsp. paprika
• 
  1½ tsp. granulated garlic
• 
  1½ tsp. granulated onion
• 
  ½ tsp. fine ground black pepper
• 
  1 tsp. salt
• 
  Pinch of ground red pepper
• 
  1 cup Duke's Mayonnaise
• 
  1 cup buttermilk
• 
  8 pieces of skin on, bone in chicken
• 
  Oil for frying

Sweet Potato Waffles

• 
  2 cups all purpose baking mix
• 
  2 Tbsp. brown sugar
• 
  ½ tsp. ground cinnamon
• 
  ¼ tsp. ground ginger
• 
  Pinch of ground nutmeg
• 
  1 egg
• 
  1¼ cups milk
• 
  2 Tbsp. Duke's Mayonnaise
• 
  1 tsp. vanilla extract
• 
  1 cup cooked, mashed sweet potatoes or yams

Chicken:

1. Combine flour, spices, and salt together in a shallow dish; set aside.

2. In another dish, combine mayonnaise and buttermilk.

3. Heat 1″ of oil in a large, heavy frying pan to about 350°F.

4. Dip each piece of chicken into flour mixture, shake off excess, dip into mayonnaise mixture, then dip back into flour.

5. Carefully place coated chicken into hot oil, making sure not to crowd the pan. The chicken may need to be cooked in batches.

6. Cook until golden brown and cooked through, about 6-10 minutes on each side, while maintaining oil temperature at about 315-330°F.

7. Add remaining chicken and cook as above. Cooked chicken should have an internal temperature of 165°F.

Waffles:

1. Combine dry ingredients in a large bowl and set aside.

2. Combine egg, milk, mayonnaise, and vanilla extract together in a small bowl.

3. Add the wet ingredients and mashed sweet potatoes to the dry ingredients, stirring to combine.

4. Cook the waffles according to waffle maker instructions.

5. Top the waffles with butter, chicken, and maple syrup.

ALABAMA EGG SALAD

Alabama Egg Salad

Ingredients

• 
  6 hard boiled eggs
• 
  ⅓ cup Duke’s Alabama-Style White BBQ Sauce
• 
  1 tsp. prepared yellow mustard
• 
  Salt
• 
  Pepper

Ingredients

• 
  6 hard boiled eggs
• 
  ⅓ cup Duke’s Alabama-Style White BBQ Sauce
• 
  1 tsp. prepared yellow mustard
• 
  Salt
• 
  Pepper

1. Chop hard boiled eggs into small pieces.

2. Combine eggs with BBQ sauce and mustard. Season to taste with salt and pepper.

3. Serve as a sandwich filling, with crackers or as desired.

Recipe Story

Super simple, zesty egg salad.

A new twist on egg salad with only a few pantry ingredients.

Variations

Add celery, onions, pickle relish or other veggies as desired.

Double or triple recipe as desired.

DUKE’S ALABAMA WHITE BBQ SAUCE

• Duke’s Alabama White BBQ Sauce
• 
  1 cup Duke’s Mayonnaise
• 
  ⅓ cup apple cider vinegar
• 
  Juice of 1 large lemon
• 
  2 Tbsp. white balsamic vinegar
• 
  ¼ tsp. granulated garlic
• 
  ½ tsp. salt
• 
  1 tsp. freshly ground black pepper
• 
  2 ½ tsp. prepared horseradish
• 
  1 tsp. ground mustard powder
• 
  ¼ tsp. paprika
• 
  ¼ tsp. ground cayenne pepper
• 
  ½ tsp. white sugar
• 
  1 tsp. Worcestershire sauce
• 
  Additional black pepper to taste

1. In a medium bowl, whisk all ingredients together to combine.

2. Refrigerate until ready to serve.

3. Pour over grilled or smoked chicken or use as a dip or dressing.

Recipe Story

For Duke’s 100th Anniversary Recipe Contest, we asked fans like you to look through their recipe books and send us their favorite Duke’s recipes. From potato salad to pimento cheese, we received dozens of mouthwatering submissions. One recipe emerged as the perfect complement to Duke’s century-old roots in southern cuisine: Lolly’s Alabama White BBQ Sauce. That’s right – white barbecue sauce, not the classic deep red or glossy caramel you typically encounter in the south. White barbecue sauce is fundamentally different from traditional tomato- or mustard-based sauces. Its base ingredients – mayonnaise and vinegar – result in a snappy, tangy taste entirely distinct from the sticky-sweet barbecue sauces that first come to mind.

Like Duke’s, white BBQ sauce is a southern delicacy that emerged in the first quarter of the twentieth century. Pioneered by Big Bob Gibson Bar-B-Q in 1925, northern Alabamians have crafted numerous variations of the sauce, which they use to marinate, baste, and dress chicken. Lolly’s Alabama White BBQ Sauce includes two different types of vinegar, horseradish, cayenne pepper, and even a pinch of sugar – it’s clear that this northern Alabama secret won’t stay hidden for long. Find Lolly’s delicious recipe on the backs of our 100th anniversary jars throughout 2017.

DUKE’S LAYERED SALAD

Duke’s Layered Salad

• 2 cups iceberg lettuce, chopped
• 
  2 cups baby spinach
• 
  2 carrots, shredded
• 
  8 hard boiled eggs, sliced
• 
  1 lb. bacon, cooked until crisp and chopped
• 
  2 red bell peppers, chopped
• 
  1 bunch scallions, sliced
• 
  1 cup shredded yellow cheddar cheese
• 
  1 bag frozen peas, thawed

Dressing

• 
  ½ cup Duke's Mayonnaise
• 
  ½ cup sour cream
• 
  1 Tbsp. sugar
• 
  Salt and pepper to taste

1. In a clear glass bowl, layer the salad ingredients in the order they appear above.

2. Combine the Duke’s, sour cream, sugar, salt and pepper in a separate bowl.

3. Pour the dressing over the top layer and spread evenly.

MAQUE CHOUX

  Maque Choux 

Y I E L D About 1 generous quart

20 minutes

This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.

3 fresh ears of corn, shucked

8 tablespoons unsalted butter (1 stick)

1⁄2 red onion, cut into small dice

2 celery ribs, cut into small dice

Kosher salt

1 red bell pepper, cored, seeded and cut into small dice

1 small poblano pepper, cored, seeded and cut into small dice

1 small serrano chile, very thinly sliced

Freshly ground black pepper Smoked paprika (optional)

PREPARATION

Step 1

Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef’s knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the “milk” of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.

Step 2

In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.

Step 3

Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers’

 sweetness and their mild capsaicin releasing.

Step 4

Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.

Step 5

When everything starts to hiss and sound hot, but isn’t cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.

Step 6

Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some “body” and gloss. Discard the corn cobs, but do suck them before tossing — those buttery juices make a nice cook’s treat.

Step 7

Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

 

THREE BEAN PASTA SALAD

Three-Bean Pasta Salad

Active Time

30 Mins

Total Time

30 Mins

Yield

Serves 8

We combined two potluck classics—pasta salad and three-bean salad—to make one tasty new side dish. Blanched celery is the unexpected star in this side dish; it has a tender-crisp texture and bright green color. Swap out the canned beans for your favorite cooked field peas.

Ingredients

• 8 ounces uncooked small shell pasta 8 ounces fresh green beans, trimmed and cut into 1-in. pieces (about 2 cups) 1/2 cup thinly sliced celery (about 1 stalk) 1 pinto beans, drained and rinsed 1 red kidney beans, drained and rinsed 1 small shallot, minced 3 tablespoons rice wine vinegar 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon) 1 teaspoon Dijon mustard 1 teaspoon honey 3/4 cup olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 cup thinly sliced chives

How to Make It

Step 1

Cook pasta according to package directions for salted water. Drain and rinse with cold water; drain.

Step 2

Cook green beans and celery in boiling salted water to cover until tender-crisp, about 2 minutes. Drain and plunge into ice water to stop the cooking process; drain. Combine pasta, green beans, celery, pinto beans, and kidney beans in a large bowl.

Step 3

Combine shallot and vinegar in a medium bowl; let stand about 5 minutes. Add lemon zest, lemon juice, mustard, and honey, stirring with a whisk. Gradually whisk in oil until well combined; pour over bean mixture. Sprinkle with salt and pepper; toss gently. Sprinkle with chives, and serve immediately.

HOT PEPPER MASH

       Hot Pepper Mash Recipe

Author: Jack

The following hot pepper mash recipe was from the Pickle-It website. I purchased my airlock jars from them so I decided to use their recipe as well.

For a chunky mash texture, use your food processor with its steel blade. A Vita-Mix will create a much smoother puree – almost that of a smooth sauce, but be careful. Vita-Mix tend to run “hot”, which can kill off important enzymes and heat liable nutrients of your peppers, so don’t puree longer than 20-seconds.

Ingredients Instructions

1. Weigh the final quantity of peppers freed of their stems. This is important because the amount of salt you’re going to use is determined by the total weight of her peppers.

2. You need to add 6-10% of your pepper weight, of salt, to the peppers prior to pureeing or mashing. That may seem like a lot of salt (it is), but salt is crucial for keeping your pepper mash safe from mold development, enhancing flavors, reducing bitterness, and providing minerals to the lactic-acid bacteria.

3. Puree the seeded peppers and salt. Be careful – don’t place your face over the container! When you take the lid off, pepper fumes can be intense, burning delicate eye and nose tissue!

4. Scrape the pepper mash into a Pickl-It container.

5. Latch Pickl-It lid into place.

6. Fill airlock with 11⁄2 T water.

7. Place Pickl-It in a dark corner, at room temperature, and cover sides with a towel,

to keep UV light out of the ferment.

8. After 5-10 days (5-days if temperature is above 72F, and more if temperature is

below 68F), refrigerate the mash, keeping the airlock in place. Change the airlock

water on a weekly basis.

9. If, after a few weeks, you see separation – solids rising to the top, and liquid on

the bottom – simply stir the two together.

10. If you see a light gray “fuzz” – normal yeast growth – developing on the top layer,

simply scrape it free.

11. You can add more pureed peppers and salt to the mash. The already-fermented portion will serve as a “starter” for the new peppers.

Recipe by Cook With Jack at https://cookwithjack.com/hot-pepper-mash-recipe/

     

SUMMER SAUCE

 Summer Sauce Recipe

Active Time Total Time Yield

10 Mins 10 Mins Makes 1 cup

By SOUTHERN LIVING June 2017

This sauce couldn’t be easier to make or more addictive to eat. In 10 minutes, you’ll have the perfect salad topper or sandwich dipper. Check your cabinets, because you may already have all of the ingredients on hand. Bringing together basil, parsley, mint, garlic, olive oil, salt, and lemon creates the brightest summer sauce we could ever imagine. It makes the most of fragrant herbs and all the best flavors of the season. We’d recommend a quick trip to your herb garden to gather the ingredients, but it’s ok to get them from your grocery store, too. Once you combine the ingredients, be sure to set the mixture aside for 30 minutes, or refrigerate it until it’s time for dinner. It’s an explosion of fresh flavor—you’ll want to use it immediately, but definitely be sure to use it within two days to ensure the freshest results. 

Our Test Kitchen professionals describe this mixture as bright and fresh, almost like a loose pesto that can adorn any summer dish. It could be the base of a vinaigrette (just add vinegar!), or it could even be turned into an addictive aioli (add mayo!). It’s versatile and fun, but still elegant enough for a dinner party, and it’s great for all manner of dishes. Have a salad? Pour it on. Dress your greens, your sandwiches, or your fresh produce. The possibilities are endless. If you have other herbs in your garden that you want to use, feel free to get creative in the kitchen and customize your summer sauce. This blend is unforgettable, though—it’s a summery sauce to end all summery sauces. You can use either a food processor or a blender, but ensure that you don’t increase the batch so much that it overflows. That might just be too much of a good thing.

 

Ingredients

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

How to Make It

Process all ingredients in a food processor or

blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

BRISKET TACOS WITH SUMMER SALSA

Brisket Tacos with Summer Salsa

Ingredients

• 2 uncooked bacon slices, cut into 1-inch pieces 1 medium-size white onion, chopped (about 1 cup) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (3- to 3 1/2-lb.) beef brisket, trimmed 1 cup reduced-sodium chicken broth 3 canned chipotle peppers in adobo sauce 3 tablespoons adobo sauce from can 3 garlic cloves, peeled and smashed 1 tablespoon ground cumin 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 teaspoon dried oregano 2 tablespoons apple cider vinegar 10-12 (8-inch) flour tortillas, warmed Crunchy Summer Salsa

Ingredients

• 1 cup diced fresh peaches 1/2 cup diced cucumber 1 jalapeño pepper, seeded (if desired) and diced 1 garlic clove, minced 3 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon kosher salt

How to Make It

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.

Step 1

Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.

Step 2

Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

What could be easier?

Step 3

Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.

Step 4

Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

TEX MEX SHRIMP COCKTAIL

Tex-Mex Shrimp Cocktal

Ingredients

• 1/4 cup hot red jalapeño pepper jelly 1 tablespoon lime zest 1/4 cup fresh lime juice 1 pound peeled, large cooked shrimp (31/40 count) 1 cup diced mango 1/2 cup diced red bell pepper 1/4 cup chopped fresh cilantro 1 small avocado, diced Garnishes: lime slices, fresh cilantro sprigs

Whisk together first 3 ingredients. Pour into a large zip-top plastic freezer bag; add shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado. Garnish, if desired.

CHICKEN KIEV PASTA BAKE

CHICKEN KIEV PASTA BAKE

INGREDIENTS

1 tbsp oil

2 chicken breasts

1/2 cup/100g butter

3 large garlic cloves, finely chopped

1/2 cup/100g plain flour

1 litre milk

1 cup chopped parsley

1 cup grated parmesan

1 t sp salt

3 cups "al dente" cooked pasta (fusilli works well)

2 cups fresh breadcrumbs

1 cup parmesan

3 tbsp finely chopped parsley

2 tbsp olive oil

Directions

360°F/180°C

Begin by frying the chicken breasts on both sides in the oil. Remove from the pan and set aside, then slice when cool.

In the same pan, add the butter. Allow to foam and toast ever so slightly, then add the garlic cloves and cook for a minute. Add the flour and mix in with a spoon, making sure the flour has no lumps. Add the milk in stages, ending up with a smooth sauce. Bring to the bubble and add parsley, parmesan and salt. Bring off the heat and pour over the pasta and chicken in a deep sided dish.

In a separate bowl mix together breadcrumbs, parmesan and parsley with the oil and sprinkle over the dish. Bake for half an hour.