Tsr Version Of Popeyes Cajun Sparkle By Todd Wilbur Food

TSR VERSION OF POPEYES RED BEANS & RICE BY TODD WILBUR

Steps:

• Pour the beans with their liquid into a large saucepan. Turn the heat to medium.
• Add the pepper, paprika, butter and garlic powder.
• When the beans begin to boil, use a fork to mash some of them against the side of the pan.
• Stir the mixture constantly. In about 20 minutes, the beans will reach the consistency of refried beans.
• Prepare the rice, using the butter and garlic salt to season instead of per package directions.
• To serve, pour 1/2 cup of beans into a serving bowl and using an ice-cream scoop, scoop the same amount of rice on top of the beans.

TSR VERSION OF POPEYE'S FRIED CHICKEN BY TODD WILBUR

Steps:

• Heat the oil over medium heat in a deep fryer or in a wide, deep pan on stove.
• In a large bowl, combine flour, salt, peppers, and paprika.
• Break the eggs into a separate bowl and beat until blended.
• Check the oil by dropping in a pinch of the flour mixture, If the oil bubbles rapidly around the flour, it's ready.
• Dip each piece of chicken into the egg, then coat generously with the flour mixture.
• Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.
• To fry, heat oil in a heavy skillet over a medium-high burner until the oil is very hot. Place the chicken pieces in the hot oil, skin side down, one piece at a time. Leave enough space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.
• Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly.
• As the pieces finish cooking, they should be removed from the pan and placed on a paper towel to allow grease to drain.