The Chef

Restaurants

Meals

Drinks

Restaurants›Blu Rose Art Bar›Grand Southern Spread Recipe

Grand Southern Spread Recipe

Name: Blu Rose Art Bars Grand Southern Spread Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Southern
Ingredients: 3 pieces boneless skin-on chicken thighs; 1 cups buttermilk; 1 tbs hot sauce; 1.5 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 0.25 tsp cayenne pepper; 1 pieces eggs; 2 cups vegetable oil (for frying); 2 cups waffle mix (or all-purpose flour); 1.5 cups milk; 0.25 cups melted butter; 2 tbs granulated sugar; 2 tsp baking powder; 0.5 tsp salt (for waffles); 0.25 cups maple syrup; 2 tbs butter (for serving); 4 cups mixed salad greens (spring mix, romaine); 0.5 cups cherry tomatoes, halved; 0.5 cups cucumber, sliced; 0.25 cups red onion, thinly sliced; 0.25 cups shredded carrot; 2 tbs crumbled feta or goat cheese; 2 tbs toasted pecans or sunflower seeds (optional); 3 tbs olive oil; 1 tbs red wine vinegar; 1 tsp Dijon mustard

Inspired by Blu Rose Art Bar

Time2h

Serves3

Choice of 3 menu items from the options below: Chicken and waffles. House Salad included. Bread Option Included (Mini Cornbread Muffins or Cheddar Biscuits). **Premium Meats available for a surcharge Salmon |Lamb chops| Shrimp at market price.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Chicken & Waffles (choose up to 3 portions)

3 pieces boneless skin-on chicken thighs

1 cups Buttermilk

1 tbs Hot sauce

1 1/2 cups 00 bread flour

1/4 cups Cornstarch

2 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

1/4 tsp Cayenne pepper

1 pieces Eggs

2 cups vegetable oil (for frying)

2 cups waffle mix (or all-purpose flour)

1 1/2 cups Milk

1/4 cups melted butter

2 tbs granulated sugar

2 tsp Baking powder

1/2 tsp salt (for waffles)

1/4 cups maple syrup

2 tbs butter (for serving)

House Salad (included)

4 cups mixed salad greens (spring mix, romaine)

1/2 cups Cherry tomatoes, halved

1/2 cups Cucumber, sliced

1/4 cups Red onion, thinly sliced

1/4 cups shredded carrot

2 tbs crumbled feta or goat cheese

2 tbs toasted pecans or sunflower seeds (optional)

3 tbs olive oil

1 tbs red wine vinegar

1 tsp Dijon mustard

1 tsp Honey

1/2 tsp salt (for dressing)

1/4 tsp black pepper (for dressing)

Bread Option — Mini Cornbread Muffins

1 cups Cornmeal

1/2 cups 00 bread flour

2 tbs granulated sugar

1 tsp Baking powder

1/2 tsp salt (cornbread)

3/4 cups milk (or buttermilk)

1 pieces Egg

2 tbs melted butter

Bread Option — Cheddar Biscuits

2 cups 00 bread flour

1 tbs Baking powder

1 tsp salt (biscuits)

1/2 cups cold unsalted butter, cubed

1 cups shredded sharp cheddar

3/4 cups Buttermilk

Optional Premium Meat (price varies) — Salmon example

6 oz salmon fillet (per portion)

1 tbs olive oil

1/2 pieces Lemon

1/2 tsp salt (salmon)

1/4 tsp black pepper (salmon)

Method

Chicken & Waffles (prepare for 3 portions)

Marinate chicken

In a bowl, combine buttermilk and hot sauce. Submerge chicken thighs, cover and refrigerate at least 2 hours or up to overnight to tenderize and flavor.

Prep dredge

In a shallow dish, whisk together flour, cornstarch, salt, black pepper, garlic powder, paprika and cayenne. In a second shallow bowl beat the egg.

Fry chicken

Remove chicken from marinade, let excess drip off. Dredge each piece in the flour mixture, then dip in beaten egg, then back in flour mixture for a double-coat. Heat vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry chicken, skin side down first, 6–8 minutes per side (internal temp 165°F/74°C), until golden brown and crisp. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven if needed.

Make waffles

Preheat waffle iron. In a bowl combine waffle mix (or flour), sugar, baking powder and salt. Whisk in milk, melted butter and the remaining egg until just combined. Let batter rest 5 minutes. Cook waffles according to your waffle iron's instructions until golden and crisp.

Assemble and serve

Place a warm waffle on the plate, top with a piece of fried chicken, a pat of butter, and drizzle with maple syrup. Serve immediately so chicken stays crisp.

House Salad (included)

In a small bowl or jar whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper to make the dressing.

In a large bowl combine mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion and shredded carrot. Toss with dressing to taste and sprinkle with crumbled feta (or goat cheese) and toasted pecans or seeds if using. Serve chilled or room temperature.

Bread Option — Mini Cornbread Muffins

Preheat oven to 400°F (200°C). In a bowl whisk cornmeal, flour, sugar, baking powder and salt. In another bowl whisk milk, egg and melted butter. Pour wet into dry and stir until just combined. Spoon batter into a greased mini muffin tin, filling each 2/3 full. Bake 10–12 minutes until lightly golden and a toothpick comes out clean. Cool slightly and serve warm.

Bread Option — Cheddar Biscuits

Preheat oven to 450°F (230°C). In a bowl combine flour, baking powder and salt. Cut cold butter into the flour using a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in shredded cheddar. Add buttermilk and fold gently until dough just comes together — do not overwork. Turn onto a floured surface, pat to 1-inch thickness, cut biscuits with a round cutter and place on a baking sheet. Brush tops lightly with extra buttermilk if desired. Bake 12–15 minutes until golden. Serve warm.

Optional Premium Meat — Salmon (example)

Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat. Pat salmon dry, brush with olive oil, season with salt and pepper and a squeeze of lemon. For oven: roast skin-side down on a foil-lined sheet 10–12 minutes until just cooked through. For skillet: sear skin-side down for 3–4 minutes until crisp, flip and cook 1–2 minutes more. Serve alongside house salad or the chicken & waffles as a premium substitution.

More from Blu Rose Art Bar

1h 15m

Inspired by Blu Rose Art Bar

Description not available