National Waffle Day: Casey Lane’s Mouth-Watering Recipes (Access Hollywood Live)

In honor of National Waffle Day on August 24, Casey Lane, executive chef of The Tasting Kitchen and The Parish in Los Angeles, stopped by Access Hollywood Live with some mouth-watering recipes perfect for the tasty day!

Here are the recipes featured on today’s show, including The Tasting Kitchen’s famous fried clucks and waffles and the butter lettuce salad available at both of his restaurants.

FRIED ‘CLUCKS’

Fried Chicken Batter:

– 5.5 cups Butter Milk

– 2 Eggs

Fried Chicken Flour:

1 lb. pastry flour

1 tablespoon salt

3/4 teaspoon cayenne

1 teaspoon garlic powder

1 teaspoon onion powder

– Mix all dry ingredients well

– Whisk 2 eggs

– Whisk in buttermilk

– Season chicken with salt and pepper

– Toss chicken in dry mixture

– Place completely covered in egg batter

– Pull out of wet mixture

– Toss again in dry mix

– Gently so as not to break the breading

– Fry at 325 degrees for about 8-10 minutes or until golden brown

WAFFLES:

Melt a pound of butter with six cups of whole milk and set aside (keep warm)

Separate 12 eggs

Combine:

4T baking powder

2 t salt

2.5 lbs all purpose flour

Set aside 4 oz of sugar

Whisk together the egg yolks, butter and milk and add to the dry ingredients. Whisk thoroughly. The milk mixture needs to be fairly warm in order to yield a nice thick batter (but not so warm it cooks the egg yolks and flour). Whip the egg whites to medium peaks with the sugar and fold whites into batter.

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BUTTER LETTUCE SALAD WITH LEMON-TARRAGON VINAIGRETTE

(Yields about 6 salads)

Lemon-Tarragon Vinaigrette

1 tablespoon minced shallot

1/2 cup lemon juice

2/3 cup olive oil

2/3 cup cream

1 tablespoon minced tarragon

1 tablespoon minced chives

1 tablespoon black pepper

Salt to taste

1/3 cup crumbled blue cheese

10 thin slices of radish

1/3 cup mixed herbs

1 head butter lettuce (in petals)

1. Macerate shallots in lemon juice

2. Whisk in olive oil followed by cream, tarragon, chives, pepper, and salt

3. Place the washed and dried lettuce petals in a separate bowl, pour the dressing onto the outer edge of the bowl to mix

4. To plate the salad begin with the largest petal on the bottom and continue to stack with smaller pieces

5. Top salad with blue cheese, radish, and herbs

TIPS FROM CHEF CASEY LANE:

– The cream in this recipe balances out the acidity from the lemon

– Continue whisking while building the dressing to emulsify and avoid breaking

– To avoid overdressing, pour the dressing onto the bowl not the leaves

– Massage the dressing into each individual petal to make sure the salad is evenly dressed