Whiskey Sauce Chicken
HOME COOKING: Golden Corral Buffet & Grill The best recipes you can do at home – Seafood Salad, Chicken Rolls Bourbon Street and brass baker's yeast
Golden Corral Buffet & Grill is a family restaurant offering grilled food such as steaks, and a great buffet.
Its delicious buffet contains an array of food choices including hot meat options, pasta, pizza, fresh vegetables, salads and a selection of carved meats (its size is Station taste an aspiring chef) at dinner and on Sundays.
During the breakfast service, wide range of traditional breakfast items such as tortillas made to measure, scrambled eggs (usually egg product), bacon and biscuits and gravy, to childhood favorites like chocolate chip pancakes and French toast with powdered sugar.
Other items include roast chicken, mashed potatoes made from scratch, Bourbon Street chicken, sirloin steak, grilled, its popular home-style yeast rolls, fried chicken, his signature "Awesome" roast, meatloaf, pizza, seafood salad, and carrot cake.
Restaurant and Institutional Choice in the consumer magazine in the chains of the Golden Corral Buffet recognizes the Best Restaurant in customer satisfaction.
The restaurant, serving breakfast, lunch and dinner, is famous for its three-year "Frying Pan Man advertising campaign" in which a person is hit in head with a frying pan resulting in a desire to go to the restaurant.
Golden Corral Buffet & Grill newest restaurant concept, called "Strata" was released in early 2000 in an effort to bring more of the food preparation in view of the guests.
So – here we go again: Have you met someone special – perhaps through friends – perhaps in one of those romances related sites such as eHarmony or WUVING.com – And want to prepare a romantic dinner indeed!
Looking for some great romantic dinner recipes for that particular sweep or a girl off her feet.
>>> Here is the recipe for his excellent SEAFOOD SALAD GOLDEN CORRAL – and Golden Corral Bourbon Street Chicken served with brass rolls of bread flour …
- Golden Corral Seafood Salad -
1 pound imitation crab meat, grated
1 cup chopped celery
1 / 2 cup mayonnaise
1 / 4 cup sliced green onions (with the green too)
1 tablespoon lemon juice
3 hard boiled eggs chopped.
Mix all ingredients. Refrigerate for about an hour to allow flavors to blend. Serve salad, lettuce, croissants or division.
- Golden Corral Bourbon Street Chicken –
1 pound chicken leg or thigh meat
Cut into pieces of bite-sized
4 oz soy sauce
1 / 2 cup brown sugar
1 / 2 tsp. Garlic powder
1 tsp. ground ginger
2 Tbsp. Dried minced onion
1 / 2 cup Jim Beam Bourbon whiskey
2 Tbsp. White Wine
Mix all marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (better overnight).
Cook chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape juices with all the brown bits in a skillet.
The heat, and add 2 tablespoons. white wine. Stir and add chicken. Cook for 1 minute and serve.
- Golden Corral Rolls brass bakers yeast –
1 envelope active dry yeast
1 / 4 cup hot water
1 / 3 cup sugar
1 / 4 cup butter or margarine
1 teaspoon salt
1 cup boiling milk
1 egg – slightly beaten
4 1 / 2 cups sifted flour
2 tablespoons melted butter or margarine – for brushing rolls.
Sprinkle yeast in very hot water in a large bowl (very hot water should feel comfortably warm when dropped on wrist.)
Stir until dissolved yeast.
Add sugar, butter 1 / 4 cup margarine or and salt to hot milk and stir until sugar dissolves and butter or margarine melts. Cool the mixture to 105-115 degrees.
Add milk mixture to yeast, then beat in the egg. Whisk in 4 cups flour, 1 cup at a time, to form a soft dough. Use some of the remaining half cup of flour dust with a damp pastry.
Work the dough gently for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and hands). Place dough in a bowl with hot butter, turn greased side.
Cover and let rise in a warm place until double in size, about 1 1 / 4 to 1 1 / 2 hours. Punch down the dough and knead 4-5 minutes on a pastry cloth slightly floured.
Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the wheel will not as light as a feather should be.
Pinch small pieces of dough and shape into rolls about 1 1 / 2 to 1 3 / 4 inches in diameter. Place in rows, not very touching, in a well buttered 13 x 9 x 2 inches.
Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush top of rolls with melted butter or margarine, then place in the oven 375 degrees for 18-20 minutes or until golden.
Serve warm, lots of butter. This recipe yields about 2 dozen rolls.
Bon Appetit!
– Brian Alan Burhoe href = "http://www.brianalanburhoe.com/"> brianalanburhoe.com.
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef
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