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Churros

May 06, 2017 10:08 PM

Mike Burdick back in the Let's Eat Kitchen with his delicious spin on Churros, plus a cocktail for Kentucky Derby Day.

“The Inspiration for the items I am preparing for this show come from my love of the versatility, and the most heart-warming source within my life.  My beautiful Wife Myla loves these churros as a dessert with a heaping scoop of Vanilla Ice Cream and Cinnamon Whipped Cream”

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-Chef Mike Burdick

 

Chef Mike Burdick @mikedecuisine

therealchefmike@gmail.com

Personal Chef, Private Entrepreneur, Available to Contact

 

Kentucky Derby Day

Im going to Make the Signature Drink of the Derby:

The Mint Julep

And Then I will Modify It into a Champagne Spritzer for the milder, sweeter of the Palates

 

Churros

A traditional Spanish, Portuguese, and Mexican Breakfast Pastry.

I concoct it with a French Pat en Choux pastry recipe and usually serve it with a warmed Chocolate Dipping Sauce

 

Churro Batter

  • 1 cup AP Flour
  • 1/2 cup Butter (8 tbsp or 1 “stick”)
  • 1 cup water
  • Pinch of Kosher Salt
  • 3 eggs
  • 1 Cup plus 1TBSP granulated sugar
  • ½ tsp Chili Powder    
  • 1 TBS plus ½ tsp Ground Cinnamon
  • Zest of 2 Limes

Method:

Put All of the Butter, All of the Water, and the Salt in a Small Pot on the Stove

Crack your 3 Eggs into a Small Bowl and Reserve

In another Bowl, Have the entirety of your Flour (Sifted if possible), and add in the following items:

                All Chili Powder, 1 TBSP Granulated Sugar, 1 tsp Ground Cinnamon, and All of the Lime Zest

In yet another Bowl, Add the Remaining Sugar and Cinnamon, set aside

                (This will be the Sugar Coating to Roll your Warm Churros In)

Turn the small pot of Butter and Water on Medium High Heat and Bring to Boil

Once Boiled, Remove from Heat and slowly stir in the Sifted Flour Mixture

Stir the Mixture until a tacky ball forms

Add the “Ball” now to your stand mixture, with the paddle attachment, turn the Mixer to Low Speed, and Very slowly, one by one, incorporate the eggs into the mixture until fully mixed.

Once ready, add to piping bag with medium star tip

Let mixture Cool , In bag, On counter, for 20 minutes

Preheat Fryer or Oil in Skillet to 350 degrees

Pipe mixture into Hot Oil, breaking off batter after 3 to 4 inches

Fry until Golden, 1 minute 30 seconds per side, flipping once

Remove Onto Paper Towel Lined Plate for 10 seconds and then Coat in Sugar Mixture

Serve Warm

Kentucky Derby Mint Julep

  • 2 Ounces Kentucky Bourbon
  • ½ Ounce Simple Syrup
  • 5 Mint Leaves
  • Splash of Spring Water
  • 4 Strawberries Cut in Quarters (FOR SPRITZER ONLY)
  • 5-6 Ounces Champagne or Prosecco (FOR SPRITZER ONLY)
  • Powdered Sugar for Garnishing
  • Mint Sprigs for Garnishing
  • Crushed Ice for Serving, Regular Ice Cubes for Mixing
    • IF Making Spritzer Version, Simply Having Ice Cubes is Fine.

 

Chef Mike Burdick has over twenty-two years of restaurant experience and knowledge.  He enjoys working with people immensely and appreciates coming on WNYT to share his food on “Let’s Eat”

Stay Tuned for his next visit

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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