Starters Trio Recipe

Prep vegetables and batter

Rinse and thoroughly dry the mixed vegetables. Toss larger pieces (broccoli, cauliflower) into bite-size florets so they cook evenly.

Make batter

In a bowl combine 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder, 3/4 tsp salt and 1/4 tsp black pepper. Gradually whisk in 3/4 cup cold sparkling water until a slightly lumpy, tempura-like batter forms. Do not overmix; a few lumps are fine. Keep batter cold in the fridge if possible.

Heat oil

Pour about 1 cup neutral oil into a saucepan or deep skillet to a depth of 1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float immediately.

Fry vegetables

Working in a single layer, dip vegetable pieces into the batter then carefully lower into hot oil. Fry in 1–2 batches so oil temperature stays consistent. Fry until golden and crisp, 2–3 minutes depending on piece size. Remove with a slotted spoon to a paper towel-lined plate. Season immediately with a light pinch of salt.

Finish and garnish

Sprinkle fried veggies with sesame seeds and cilantro if using. Keep warm in a low oven (200°F/95°C) while you finish other components.

Make spicy dipping sauce

In a small bowl whisk together 3 tbs mayonnaise, 1 tbs sriracha, 1 tsp honey, 1 tsp lime juice and 1/2 tsp soy sauce. Taste and adjust heat or sweetness. Transfer to serving ramelet.

Marinate chicken

In a small bowl combine 1/4 cup buttermilk and 1/2 tsp hot sauce. Add the trimmed chicken thigh and turn to coat. Let sit 10–15 minutes while you make other elements (buttermilk tenderizes and flavors).

Prepare dredge and egg wash

In a shallow bowl whisk together 1/2 cup flour, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper. In a second bowl beat the egg lightly.

Bread the chicken

Drain excess buttermilk from the chicken, dunk into beaten egg, then press firmly into the seasoned flour mixture to coat completely. Tap off excess flour.

Fry chicken

Heat 1/2 cup neutral oil in a small skillet over medium-high heat (or to about 325°F/165°C). Add the chicken and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat so exterior crisps without burning. Transfer to a wire rack or paper towel-lined plate and rest 3 minutes.

Prepare mini waffle

Warm the mini waffle in a toaster or skillet for 1–2 minutes until heated through and slightly crisp. Brush with 1/2 tbs butter and drizzle 1 tsp maple syrup or hot honey if using.

Assemble chicken and waffle

Place the mini waffle on the plate, top with the fried chicken piece, and finish with a light drizzle of maple or hot honey. Serve immediately so chicken stays crispy.

Cook grits

In a small saucepan bring 1/2 cup water and 1/4 cup milk to a gentle simmer. Stir in 1/4 cup instant grits and 1/8 tsp salt. Cook according to package (usually 1–2 minutes), stirring until thickened. Remove from heat, stir in 1 tbs grated cheddar and 1/2 tsp cream cheese until smooth. Keep warm.

Sauté shrimp

Pat the 3 shrimp dry. In a small skillet heat 1 tsp olive oil and 1/2 tbs butter over medium-high. Add 1/2 tsp minced garlic and cook 15 seconds until fragrant. Add shrimp, sprinkle 1/4 tsp paprika, 1/2 tsp lemon juice, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Sear shrimp 1–1.5 minutes per side until pink and opaque. Remove from heat.

Plate shrimp & grits

Spoon the warm cheesy grits into a small ramekin or spoon onto the plate. Arrange the cooked shrimp on top or alongside. Spoon any pan juices over shrimp and finish with a small squeeze of lemon wedge if desired.

Make biscuit dough

Preheat oven to 425°F (220°C). In a bowl combine 3/4 cup flour, 3/4 tsp baking powder and 1/4 tsp salt. Cut in 1 tbs cold cubed butter with a fork or pastry cutter until mixture resembles coarse crumbs.

Bind and shape

Stir in 2 tbs cold buttermilk until a rough dough forms. Do not overwork. Turn the dough onto a lightly floured surface, pat to about 1/2-inch thickness and cut out a small biscuit (about 2–3 inches) with a round cutter or inverted cup.

Bake

Place biscuit on a parchment-lined sheet and bake 10–12 minutes until golden brown and risen. Remove and brush with 1/2 tsp honey mixed with a few drops of water or a little melted butter, if desired. Keep warm.

On a long appetizer plate or small wooden board arrange: one-quarter of the Krunchtastic (about half the fried vegetables) with a small ramelet of the spicy dipping sauce; the chicken 'n waffle (mini waffle topped with fried chicken) placed beside it; the shrimp 'n grits (small ramekin or smear of grits with shrimp on top); and the Betta Than Yo Mamma biscuit tucked near the chicken/waffle.

Garnish with microgreens or chopped parsley, a lemon wedge for the shrimp, and a tiny drizzle of hot honey or extra maple near the chicken if desired. Serve immediately while components are hot and crisp.

Notes: This recipe is scaled to produce the 'Starters Trio' as a single-guest tasting (1/2 Krunchtastic portion, 1/2 chicken n waffle, 1/2 shrimp n grits and one biscuit). Multiply ingredient quantities and frying/cooking times proportionally for additional guests.