Honey-dipped Fried Chicken (and Buttermilk Waffles)

INGREDIENTS:

1 whole chicken cut into parts

6 large eggs

½ cup buttermilk

¼ cup honey

1 cup flour

1 tbsp seasoned salt

1 tbsp garlic salt

1 tsp cayenne pepper

1 tbsp salt

1 tsp pepper

2-3 cups vegetable oil

PROCEDURE

1. Cut and clean all chicken parts. Set aside in a bowl of ice water.

2. Place flour on a large plate and set aside.

3. Coat frying pan with vegetable oil, and heat over a medium flame.

4. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same consistency as syrup.

5. Generously season both sides of chicken parts with salt, garlic salt, black pepper and cayenne pepper.

6. Dip chicken into the egg and honey buttermilk batter and let excess batter dip off.

7. Evenly coat the chicken in flour.

8. Fry the chicken for 8-10 minutes on each side or until chicken is golden brown.

9. When done, place the chicken on a paper towel to absorb excess oil.

Lobster, Avocado & Brie Omelet

INGREDIENTS:

1 large egg

¼ cup milk

1 tsp salt

1 tsp pepper

1 pre-cooked medium lobster ( 1-1/12 pounds)

1 tbsp olive oil

1 tbsp shallots

1 tbsp garlic

1 tsp parsley

¼ cup brie cheese

¼ of an avocado

PROCEDURE

1. Lightly coat non-stick frying pan with olive oil, then put on medium heat.

2. Add shallots, garlic and lobster meat to hot pan. Let simmer for 2 – 3 minutes so lobster meat can absorb the shallot and garlic flavor.

3. Crack eggs into a large bowl, add milk, salt and pepper and beat vigorously.

4. Pour the egg mixture into pan. Let omelet cook slowly for approximately 3-5 minutes.

5. Add the Brie cheese and sliced avocado into pan.

6. Fold omelet in half. Gently slide omelet onto a plate.