New Orleans Essentials Cheesy Chicken Beignets Food

NEW ORLEANS ESSENTIALS: CHEESY CHICKEN BEIGNETS

Steps:

• PREP/PREPARE
• THE FILLING
• Gather your Ingredients (mise en place).
• Cook the chopped bacon in a sauté pan, over medium heat, and cook until the fat has rendered and the bacon is crisp.
• Remove from the pan, drain on paper towels, and reserve.
• Salt and pepper both sides of the chicken breast.
• Add the chicken breast to the sauté pan, and reduce the heat to medium low
• Slowly cook the chicken breast in the bacon grease until cooked through, about 8 - 10 minutes.
• Chef's Tip: If the chicken breast is thick, you can cut it in half, lengthwise, to cut down on the cooking time (like I did).
• Remove from the pan, allow to slightly cool, then shred, and chop.
• Add the chicken, bacon, and cream cheese, to a bowl, and gently mix together.
• Cover, place into the fridge, and allow to cool for about 30 minutes.
• Remove the filling from the fridge, and shape into small balls of one rounded tablespoon each.
• Place on a baking tray, lined with parchment paper, and return to the fridge for an additional hour.
• THE BATTER
• Gather your ingredients (mise en place).
• Add the flour, and spices to a large bowl, and then add the beer until the mixture begins to become smooth.
• Then whisk in the egg yolk.
• Chef's Note: The mixture will be thick; like a tempura batter.
• THE ASSEMBLY
• Add about 2 inches (5cm) of oil to a pot, and bring the temperature up to 375f (190c).
• Take three of the chicken balls and add them to the batter.
• Make sure that they are completely coated, and then remove and carefully place into the oil.
• Chef's Note: Allow to cook until golden brown, about 3 - 5 minutes.
• Remove from the oil, and place on paper towels to drain.
• Chef's Note: Continue to cook the remaining beignets.
• PLATE/PRESENT
• Serve while nice and warm with your favorite dipping sauces. Enjoy.
• Keep the faith, and keep cooking.

NEW ORLEANS BEIGNETS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight. , Punch down dough. Turn onto a floured surface; roll into a 16x12-in. rectangle. Cut into 2-in. squares. , In a deep cast-iron or electric skillet, heat 1 inch oil to 375°. Fry squares, in batches, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.

NEW ORLEANS STYLE BEIGNET RECIPE

Steps:

• Combine the Yeast, Water, and Sugar in the work bowl of a stand mixer fitted with a dough hook (You could also make this in a food processor, or the old fashioned way, by hand).
• Let this sit until frothy, about 5 minutes, then add the Salt, Egg, and Evaporated Milk.
• Mix on low speed, then add half of the flour until it starts to come together, then add the shortening.
• When the shortening is incorporated start adding the remaining flour, a little at a time until most of it is incorporated.
• At this time I always turn the dough onto a floured bench to finish by hand, just like when I make bread; it's a touch thing.
• Knead the dough adding just enough flour as necessary to make a non-sticky, smooth dough.
• Place the dough into a large oiled bowl, loosely cover and let rise (I made mine last night and let it rise overnight in the refrigerator).
• After the dough has doubled in bulk, punch it down and turn it onto a floured surface and roll out into a rectangle that is about 1/2-inch thick.
• With a very sharp knife working at a diagonal to the rectangle, cut into 2-inch wide strips.
• Now cut into diamond shapes by making diagonal cuts in the opposite direction.
• Place the Beignets on a floured baking sheet to let rise about 40 minutes in a warm place (I place them in a barely warm oven).
• When the Beignets have risen, heat 2-3 inches of vegetable oil in a large saucepan to 350-360 degrees.
• Place 2-3 Beignets into the hot oil at a time, being careful not to smash or deflate them.
• When they are golden brown, flip them over until golden brown on the other side (They go pretty quickly so start checking them right after they go into the oil).
• Remove to paper towel lined plates to drain.
• Serve hot topped with plenty of powdered sugar (because the dough doesn't contain much sugar, you will want a lot!).
• Best served with Cafe au Lait. Enjoy!