Hazelnut

Instructions

WHAT TO DO

1.    Preheat oven to 350°F. Grease and flour a 9x9 baking pan.

2.   Combine the chocolate and butter in a medium saucepan and cook over low heat, stirring constantly until melted and smooth. Remove from heat and allow chocolate to cool, about 5 minutes.

3.   Combine the eggs, sugar, vanilla, baking powder and salt in a large bowl. Stir well until evenly incorporated. Stir in the chocolate mixture then add flour.

4.   Pour the batter into the baking pan. Add walnuts and bake until brownies are set and dry on the top, about 25 minutes. Remove brownies from pan and place on a wire rack to cool, about 20 minutes. Whisk honey and cocoa powder with Greek yogurt. Cut brownie into slices and top with chocolate yogurt. 

Ingredients
  • 12 ounces bittersweet chocolate chips
  • 2 sticks unsalted butter, cut into pieces
  • 4 large eggs, at room temperature
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup walnut pieces
  • 1 tablespoon honey
  • 2 teaspoons cocoa powder
  • 1 cup Greek yogurt
Instructions

What To Do

1.    Pour oil into a large cast iron skillet over medium-high heat, about 350 degrees. Soak livers in buttermilk for 5 minutes. Combine flour and all seasoning in a bowl. Drain livers; dredge in flour mixture, shaking off excess flour; transfer to a plate.

2.   Fry livers in batches until golden brown, 3-4 minutes. Transfer crispy livers to a paper towel-lined plate. Serve with hot sauce and remoulade.

Ingredients
  • Canola oil, for frying
  • 1 lb. chicken livers, trimmed
  • 1 cup buttermilk
  • 2 cups self-rising flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon cayenne powder
  • Crystal hot sauce, for dipping
  • Remoulade, for dipping (ready made)
The Back Story

Crispy Fried Chicken Livers

What You Need

Canola oil, for frying
1 lb. chicken livers, trimmed
1 cup buttermilk
2 cups self-rising flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon cayenne powder
Crystal hot sauce, for dipping

Remoulade, for dipping (ready made)
 

What To Do

1.    Pour oil into a large cast iron skillet over medium-high heat, about 350 degrees. Soak livers in buttermilk for 5 minutes. Combine flour and all seasoning in a bowl. Drain livers; dredge in flour mixture, shaking off excess flour; transfer to a plate.

2.   Fry livers in batches until golden brown, 3-4 minutes. Transfer crispy livers to a paper towel-lined plate. Serve with hot sauce and remoulade.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Subscribe to RSS - Hazelnut