New Orleans Essentials Cheesy Chicken Beignets Recipes

NEW ORLEANS-STYLE BEIGNETS

Steps:

• In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
• Line a large rimmed baking sheet with three layers of paper towels, set aside.
• In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
• In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
• Dust with powdered sugar and serve at once!

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 mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well.
• In a separate bowl, whisk together the buttermilk and egg.
• Add the melted butter and vanilla, mixing well.
• Add the liquid ingredients to the dry ingredients and mix well.
• Divide the dough into two balls.
• On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick.
• Cut the big square into 12 smaller squares.
• Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees.
• Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides.
• Remove with a slotted spoon and drain on paper.
• Sprinkle with powdered sugar.

NEW ORLEANS BEIGNETS

Steps:

• Drop 1/2 cup butter and a pinch of salt into a pan containing 1 cup of hot water.
• Bring to a boil and add 1 cup of sifted flour.
• Stir and cook thoroughly until it comes together and pulls away from the pan.
• Turn off heat and add 4 eggs, beating after each egg you put in.
• Gently flatten the dough and cut into 1 1/2 inch squares (cutting very gently and quickly).
• Drop squares into 375 degree deep fat.
• As the beignets brown, they will turn over by themselves.
• Lay out some heavy brown paper and drain the beignets well on this paper as you remove them from the fat.
• Immediately sprinkle with a generous amount of powdered sugar and serve right away while still hot.
• Great with cafe au lait.
• Be sure to set a castor of powdered sugar on the table so more can be added if needed.