Easter Waffles Florentine Food

QUICK FRIED CHICKEN AND WAFFLES

Steps:

• Whisk together eggs, 2 cups buttermilk, and butter. In another bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon salt. Transfer 1 cup flour mixture to a shallow bowl; fold rest into wet ingredients. Preheat a Belgian-waffle iron; brush with oil. Pour in 1 cup batter; spread, leaving a 1/2-inch border. Cook until golden brown, 8 to 10 minutes. Repeat with remaining batter.
• Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; dredge in reserved flour mixture. Shake off excess. Dip in remaining 1 cup buttermilk, then again in flour; repeat. Cook in batches until golden brown, 1 to 2 minutes a side. Transfer to a plate and serve, with waffles, butter, syrup, and hot sauce.

POACHED EGGS

Steps:

• Carefully crack eggs in a large bowl. If any yolks break, remove and replace them with a new egg.
• Fill a large deep saucepan with water and heat over medium-heat until it comes to a low simmer. Stir water to create a whirlpool and carefully add eggs to saucepan. Let eggs cook, undisturbed, until whites are just set, 3 to 4 minutes.
• Using a slotted spoon, carefully remove eggs from water and transfer to a paper towel-lined baking sheet. Gently pat eggs dry. Using kitchen shears, cut whites around yolks to separate.

MIXED SEAFOOD FLORENTINE

Steps:

• Preheat oven to 350°F.
• Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
• Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
• Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
• Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
• Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.