Salut Kitchen Bar prepares unique brunch items on Sonoran Living Live.
Cinnamon toast crunch chicken and waffles
4 chicken breast butterflied
1 box cinnamon toast crunch creek
1/2 gallon buttermilk
2 cups breadcrumbs
1 tsp cayenne pepper
2 Tbsp cinnamon
2 Tbsp brown sugar
2 Tbsp sugar
Pinch salt and black pepper
3 cups blended oil
In a large mixing bowl marinate chicken breast in the buttermilk. (This is best if done over night but 1 hour will work).
In a blender mix all dry ingredients until they are very fine, think dry sand.
Once chicken has marinated remove from buttermilk, do not rinse, coat evenly with blended dry ingredients and let rest. In a large sauce pan bring oil to 350 degrees.
Gently place breaded chicken in oil and cook until both sides are golden brown. Double check internal temperate to make sure the center is 165 degrees.
If the center is too cold place chicken in a 350 degree oven until proper temp is reached.
For the waffle:
1 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons sugar
2 eggs, separated
1/2 cup butter, melted
1 3/4 cups milk
In a large mixing bowl, whisk together all dry ingredients.
Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
Beat whites until moderately stiff; set aside.
Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture.
Ladle mixture into hot waffle iron and bake.
Beer chorizo biscuits and gravy
For the Chorizo:
2 lbs pork chorizo
1/2 gallon of 2% milk
1 pint of light beer ( any type of beer is fine as long as it doesn't over power the chorizo
1 cup all purpose flour
5 Tbsp Cajun spice mix ( more or less is fine depending on personnel taste)
Salt and pepper to taste
1 fresh jalapeño thinly sliced
1/4 red onion finely chopped
For the Biscuits:
2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
Preheat oven to 425 degrees. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.
Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary.
Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter. Butter bottom of skillet and place biscuits in pan.
Bake for 12 minutes or until golden brown.
In a large sauce pan brown chorizo until fully cooked, be sure to break the meat into small pieces.
Add the beer and spices continue stirring until beer has cook down by 3/4.
Turn heat down to medium, mix in the four to create a roux,let cook for a few more minutes to cook out the starchy taste of the flour. Make sure to stir the roux to keep from burning.
Once the roux has tightened add milk and stir until sauce starts to thicken.
Pour over biscuits and garnish with jalapeños and red onion.
One pita cut into six pieces
6 oz hummus
2 cooked egg whites
1 piece of cooked bacon chopped
2 oz prairie breeze cheddar chopped
1 cup blended oil
1 oz chives for garnish
In a medium sauce pan bring oil to 350 degrees, place pita chips in oil and lightly brown, about 1 min each side. (Chips can be baked at 350 for a healthier option)
Be carful not to over cook, the pitas should have a crunch on the outside but stay soft in the middle.
Place 1 oz of hummus on each pita chip, and garnish with egg whites, bacon, cheese and chives.
A drizzle of hollandaise sauce adds great color and flavor if desired.
Salut Kitchen Bar
1435 E University Drive, Suite 112
Tempe, Arizona 85281