
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeTraditional Vietnamese fried puffs with a Creole twist … you won’t believe the amazing flavors you’ll taste in each bite, thanks to this treat from Viet Home Cooking.
4 Ounces Raw Shrimp (About 7 Shrimp), Peeled and Chopped into Smaller Pieces
1/2 Pound Ground Pork
1/4 Cup Shallot, Minced
1 Teaspoon Garlic (1 Clove), Minced
1/4 Cup Water Chestnut, Diced
2 Teaspoons Tony’s Original Creole Seasoning
1/4 Teaspoon Sugar
1/2 Cup Etouffee Sauce (Instructions Below)
1 Box Tony’s Creole Etouffee Base Mix
2 1/2 Cups Whole Milk
3 Tablespoons Unsalted Butter
2 1/2 Cups All-Purpose Flour
1/2 Cup Glutinous Rice Flour
2 Tablespoons Vegetable Oil
1 Large Egg
3/4 Cup Water, Room Temperature
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
Vegetable Oil for Frying
Making the Etouffee Sauce:
Making the Dough:
Making the Filling:
Making the Puffs:
NOTE:
You may substitute 2 Goya empanada dough discs. Just skip the dough making process, and be sure to roll them into thinner discs before proceeding with adding the filling.
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@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
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