• mini chicken and waffles

    Mini Chicken and Waffles

    Pop quiz: Which appetizer will have your guests buzzing for days: (A) veggie platter, (B) canapés or (C) bite-sized chicken and waffles? The answer is definitely C. We pair crispy, well-seasoned pieces of fried chicken with our recipe for slightly sweet homemade waffles. These heavenly minis will undoubtedly be a hit at any barbecue, cocktail party, brunch or movie night. So whenever you decide to serve them, just be prepared to share the recipe (or not).

    RECIPE: The Best Appetizer Recipes in the Whole Entire Universe

    Mini Chicken and Waffles

    Servings: 24 pieces

    Time: Start to Finish: 1 1/2 hours


    1 recipe PureWow Waffles (without the cinnamon-sugar coating)

    Canola or peanut oil, for frying

    1¼ cups all-purpose flour

    2 tablespoons cornstarch

    1 teaspoon cayenne pepper

    1 tablespoon dried Italian herb seasoning

    2 teaspoons salt

    1 teaspoon freshly ground black pepper

    1 cup buttermilk

    1½ pounds chicken tenders, cut into bite-size (about 1-inch) pieces

    Hot sauce, to taste

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    1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.

    2. Make the Waffles: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.

    3. Make the Fried Chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.

    4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.

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    5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.

    6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.

    From: PureWow

  • food trucks government shutdown

    Washington D.C. food trucks feel the bite from government shutdown

    By Katharine Jackson

    WASHINGTON (Reuters) – Looking out from her food truck over a sidewalk left empty in downtown Washington on Friday by the U.S. government’s partial shutdown, Farida Abou Draa said she felt like crying.

    “My business is to make people happy, to give them something to eat, to see their smiles,” said Abou Draa, 38. “There is no people to make happy today.”

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    Food truck operators are among the many non-government workers suffering as a result of the shutdown.

    On a typical day, the block in view of the U.S. Capitol where she parks her truck, the Corn Factory, bustles with federal workers. She had not made a single sale of her Venezuelan and Mexican fare by noon on Friday.

    Since the shutdown began two weeks ago, some of the more than 400 food trucks that operate in the city and depend upon a steady stream of hungry federal workers have struggled to keep their windows open. Many of the approximately 800,000 government workers who are either furloughed or working without pay are based in the nation’s capital.

    “If the government shutdown keeps on moving forward, next week and the following week, I’ve got to close,” Abou Draa said. “I can’t pay my rent. I can’t pay (for) my food. I can’t pay my employees.”

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    The ongoing shutdown stems from an impasse between congressional Democrats, who control the House of Representatives as of Thursday, and President Donald Trump, who is demanding funding for a wall on the U.S. border with Mexico that he says is needed to stem the flow of illegal immigrants and drugs into the United States.

    On Friday, Trump told Democratic leaders he was willing to keep the government closed for “months or even years.”

    “Terrible. Terrible. I don’t make any money,” said Moustafa Salem, the owner of the Habebe food truck.

    He stood ready with his employees on Friday to serve meals at what normally would be peak lunchtime, but there was no line waiting for his Greek and Middle Eastern food.

    “We need money for my son in college,” Salem said. “I need money for myself, for rent, for gas, for employees.”

    Nearby, Abou Draa said she had lost about $5,000 during what are already lean times in winter months, a difficult situation for the food truck owner with a 3-year-old daughter and a mortgage to pay.

    “We’ll find a way to survive, and once it’s all back to normal we will be smiling again,” she said.

    (Reporting by Katharine Jackson; Editing by Colleen Jenkins and Bill Berkrot)

    From: REUTERS

  • Fish fumes could have sparked boy’s fatal allergic reaction

    NEW YORK (AP) — Fumes from cooking fish combined with asthma could have killed an 11-year-old boy in New York City but such a death would be rare, medical authorities said.

    The city medical examiner has yet to rule on what caused the death of Cameron Jean-Pierre on New Year’s Day, but allergy experts said it’s possible the boy could have suffered a fatal reaction to fish cooking in his grandmother’s kitchen.

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    “It’s extremely rare,” said Dr. Wayne Shreffler, director of the Food Allergy Center at Massachusetts General Hospital. “Most often it’s an issue for patients who also have asthma, and probably not very well controlled asthma.”

    Cameron did have asthma and was allergic to fish and peanuts, his father, Steven Jean-Pierre, said on Friday.

    The boy and his father were visiting relatives in Brooklyn on Tuesday when Cameron was stricken, apparently after inhaling aromas from a traditional Caribbean fish dish that his grandmother and aunt were cooking.

    Steven Jean-Pierre told The Associated Press that he used a nebulizer to administer medication to Cameron, but the breathing treatment was not effective as it had been in the past.

    “Out of nowhere he just said, ‘Daddy, for some reason it’s not working,'” the father said. “He felt like it wasn’t giving him enough air. And that’s when I called 911.”

    Police said the boy was taken to Brookdale Medical Center, where he was pronounced dead.

    Cameron’s last words were words of love, his father said. “He took the mask off his face and said, ‘Daddy, I have to tell you something.’ He said, ‘Daddy, I love you. Daddy, I love you,'” Steven Jean-Pierre said.

    Shreffler said allergic reactions are caused by proteins in a specific food, which normally would have to be ingested to trigger a reaction.

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    “Generally speaking the smell of food is not sufficient,” he said. But he added, “respiratory reactions related to fish, anecdotally, do seem to stand out.”

    Dr. Jay Lieberman, vice chairman of the food allergy committee of the American College of Allergy, Asthma and Immunology, said that’s because proteins in fish can be aerosolized by cooking.

    “I live in the South where a lot of people fry fish,” said Lieberman, an allergy and immunology specialist at Le Bonheur Children’s Hospital in Memphis. “If a child is fish allergic I tell the family that if they’re going to fry fish in the house the child has to be in a completely different room.”

    Lieberman said he’s treated patients who experienced symptoms like hives and itching after breathing vapors from frying fish but he’s never seen a fatal reaction. He called Cameron’s story “devastating.”

    Lieberman and Shreffler both stressed that an allergic reaction from smelling a food is not a common occurrence. “I routinely tell patients that they don’t have to leave the room when someone opens a jar of peanut butter,” Shreffler said.

    Cameron’s family had moved two years ago from Brooklyn to Piscataway, New Jersey, where Cameron was a sixth-grader and honor-roll student at Theodore Schor Middle School.

    Steven Jean-Pierre said his son was looking forward to going back to school and seeing his friends after the holiday break.

    “He was a great kid,” the father said. “I don’t know why this happened to my son.”

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    This story has been corrected to reflect that Jay Lieberman is the vice chairman of the food allergy committee of the American College of Allergy, Asthma and Immunology, not the chairman.

    From: AP