CHICKEN & WAFFLES

We’re not here for biscuits and gravy (even though we ordered that).  We’re not even here for eggs and ham.  PEOPLE, we are here for…CHICKEN & WAFFLES!!!

We pull up. “Hey sir, nice ride,” the security guard yells out.

“Thanks!” The Eagle responds back.

We’re at one of my favorite spots for breakfast.   A place I frequent regularly?  Enough I’d say.  So what I’ve learned early on is that you only order what the establishment is known for.  Therefor, when The Eagle asked where did I want to go for waffles, I responded without hesitation…Roscoe’s House of Chicken and Waffles.

As usual we had some small talk with the folks outside.  It’s what we like to do – talk to folks.  Almost making our way to the front door, “Looks like you could use some help,” I tell the man.  He agrees and takes on my offer.  He was trying to take a selfie photo with the restaurants logo.  I smiled with a head nod of approval and continued on.

We finally entered the two-toned, wooden paneled building.  The waitress seated us and we proceeded to read the menu.

Flatware drops on floor “TING, Ting, ting”

WAIT – WHAT?

Read the menu?  I know what I want!

roscos-jpeg

(looks like an owl <chuckle>)

“Is she actually reading the menu?” A woman yells out.

“Just browsing,” I mumbled.

Do I really need to explain what I ordered people?  Didn’t think so.  Well The Eagle got his regular, the #11, which are giblets with rice, gravy and a biscuit.

Did we enjoy the food?  No time for silly questions.  YES!  And you will too once you go try them out.  As far as I’m concerned, this (B.O.) establishment located in varied parts of Cali offers THE BEST combination of chicken and waffles in town or around.  Their special batter and seasonings are what some of us say, “Is Everything!”

And check this, they’re starting to make their entrees available at grocery stores throughout Southern California.  That’s awesome!

Amenities (parking, location, seating, menu selections, etc) ***
Customer Service (greeted, helpful, polite, checking-in, etc) ***
Cleanliness ***
Experience (themed, music, atmosphere, energy, etc) ***
Taste ***.
Price ***

Another Average Dropout

A friend and I went to visit Culinary Dropout.  It’s located inside the Hard Rock Casino here in Las Vegas.  I came across it by reading some online reviews of good places to eat.

Well, my or our experience was just ok.  Now, the service was great, clean environment and the decor was FAB within their open layout.  I sooooo loved the bar centered in the room, black leather booths and the wall paper that consisted of popular celebrity names…”Look, Michael Jackson!” Oh, and you must check out the pool area out back.

However, as far as the food, we weren’t that impressed – another average dropout.  It looked great, sound great, but wasn’t great.  It was just ok and man I was so excited to try their breakfast.  We both went with the Cap’N Crunch Crusted French Toast served why cereal milk custard and fresh raspberries all for 10 bucks.  It wasn’t horrible, just expected better.  The texture of the bread was typical, meaning the usual bread offered at most restaurants.  I’m not a fan of raspberries for they’re a tad too tart, but that didn’t ruin the meal for me.  I’m also glad I ordered a side of eggs and bacon for I eat a lot and desire that sweet and salty combination on my tongue.  I will admit I thought it would be crusted similar to how it was served at Blue Jam Cafe in LA, but oh well.

culinary drop out-jpeg“Are you enjoying your meal?” I asked.

“It’s fine,” she responded.

Over all, what was missing was a stronger flavor.  There needed to be more of a punch either in the egg batter or the custard sauce.  A dash of vanilla or almond, something!  Maybe the hype was more on their dinner items or appetizers.

Amenities (parking, location, seating, menu selections, etc) ***
Customer Service (greeted, helpful, polite, checking-in, etc) ***
Cleanliness ***
Experience (themed, music, atmosphere, energy, etc) ***
Taste **
Price **


RECIPE

CAP’N Crunch French Toast

Toast3/4 cup heavy cream
3 large eggs, lightly beaten
2 tablespoons sugar
1 teaspoon pure vanilla extract
8 to 10 slices thick-sliced white bread
Butter for cooking
For the topping:
1 cup heavy cream
1 teaspoon vanilla extract
2 cups frozen wild Maine blueberries defrosted

  • Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.
  • Put the cereal in a storage bag and use a rolling pin or the flat edge of a large knife until it resembles cracker meal. Transfer it to a shallow dish.
  • Dip a couple of slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.
  • Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until it is caramelized on both sides, about 6 to 8 minutes total.

 

Recipe provided by: http://www.seriouseats.com/recipes/2009/02/sunday-brunch-capn-crunch-french-toast.html

It’s National Sugar Cookie Day

That’s right people, it is NATIONAL SUGAR COOKIE DAY.  This means EVERYONE should be out there baking away!  Sugar cookies are not something I make often, but are great for when I’m with the kids.  So it’s time to pull out the basic equipment and brush up on your baking techniques.

RECIPE:

Sugar Cookies

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

1/2 cup butter (1 stick) room temperature

1 egg

1 tablespoon milk

1-1/2 teaspoons vanilla extract

a little sugar (colored or crystal, etc) for garnishing

  • Sift flour, baking powder and salt into bowl.
  • Beat sugar and butter until creamy in a large bowl.  Add the next three ingredients until fluffy.
  • Combine flour mixture.
  • Divide dough into two balls and wrap in plastic wrap.  Chill for 2 hours until firm.
  • Preheat oven to 375 degrees.  Grease cookie sheets or line with parchment paper.
  • Take one half of the dough and roll out to a thickness of 1/8 inch on floured surface.
  • Cut individual shapes of cookies with round cutter.
  • Place cookies on sheet and sprinkle with sugar of your choice.
  • Bake for 9 minuets or until lightly browned.
  • Cool, remove from sheet and continue.  Dough makes 24 cookies.

Tips:

  1. Don’t use imitation/artificial ingredients.
  2. Butter should always be at room temperature to avoid cold lumps while trying to blend with sugars, etc.
  3. Work with half of the dough while shaping and cutting.  Why?  So you don’t over kneed/work making the dough too tough.
  4. Flatten your balls of dough to form a better mold/shape of cookie.
  5. Offer enough room for your cookies while on the pan.  Consider an inch of space.
  6. Cool cookies completely before storing.