#chefeddieb

I've been working on a belgian chicken and waffles recipe for a while. The hardest part was managing the spice level and flavor profile of the chicken so as to not contrast too much with the super sweet and super buttery belgian liege waffle. I marinate the chicken in a secret wet spice blend and then leave them overnight in a bucket of flower. Fried to order obvs. I serve it with Frank's buffalo sauce and a maple syrup I infused with habañeros. Garnished with green onion. Shit's delicious. Y'all want specifics on the recipe just ask.

Corn Beef Soup! Recipe by me! I boiled up the corn beef the traditional way and added in sweet baby carrots, cabbage, leeks (whites only), and celery. I made lil one inch cubes of potatoes and soaked them in water. I then fried them till they were a lil crispy and added them to the soup after they dried. Seasoned with a nice whole grain mustard (wierd I know-but delicious), salt + pepper. I took the corn beef out of the pot and sliced it on our deli slicer into nice thin-ish slices. I rubbed all the slices with whole grain mustard and grilled them to order till the fat started to break down and it got some color. Served it with hot sauce on the side and green onion garnish. This is the first recipe I'm posting i hope y'all like it. If you want specifics just let me know.