#FoodTVChat is really looking forward to this Thursday night, April 23rd at 7PM Eastern when our Guest Chef will be #All Star Academy alum, the irrepressible Sherri Williams. Joining us again also will be our Twitter foodie dudes @donchefbunny and @leftofstr8. And we hope to see you!
Sherri’s “descriptor name” on All Star Academy was “Cook off Queen” and for good reason….Sherri has won over 60 cooking competitions! And what a competitor she was for Team Alex on Food Network’s All Star Academy! Highlights from Sherri’s appearance can be seen here.
Despite all of the competitions, Sherri describes herself as a ” real true home cook” who cooks “basic” food and uses “basic” culinary equipment. But when challenged on All Star Academy to come up with a recipe using “basic ingredients” such as canned chipotle peppers, heirloom tomatoes,bacon and avocado, who can forget her mind blowing creation of chipotle citrus shrimp wrap with avocado mash, pico de gallo and crispy bacon!?
Sherri is an Army wife who has lived all over the country. Currently she calls Crestview Florida home. Sherri’s community on Facebook is called Cooking with Love and Passion and her love and passion for cooking really shines through. Take a look at her appearance on Good Morning America when her BBQ Pulled Pork Poppers won the GMA Game Day Grub Recipe contest and weather prevented her from claiming her prize in person.
We asked Sherri to share a favorite recipe with us. These Spicy Butter Pecan Lil’ Smackin’ Pops put her in as a finalist in the 2014 My Fresh Twist Fisher Recipe Contest . In our opinion they’re a delicious win on the popular chicken and waffles recipe.
Spicy Butter Pecan Lil’ Smackin’ Pops
Prep Time: 30 minutes plus refrigeration
Cook Time: 18 minutes
Yield: 20 servings
20 chicken drumettes
1 tsp granulated
1 1sp granulated onion
1 tsp red pepper flakes
1 tsp smoked sea salt
2 qts canola oil
4 oz (1 stick) butter
1/3 cup maple syrup
1/3 cup sirracha
¾ tsp smoked paprika
2 oz Fisher Chef’s Natural Pecan Chips. Divided
20 frozen mini pancakes, heated according to package directions
1 Tbsl chopped Italian parsley
Cut the skin and tendons at the top of each drumette. Scrape the meat down towards the bottom. Do not remove the meat completely, form into a round lollipop.
Place drumettes in a sealable plastic bag. Add in garlic, onion, pepper flakes and salt tossing to coat. Refrigerate for at least 1 hour.
Add oil to deep fryer or to a large Dutch oven. Heat oil to 330°F. Fry wings in batches until golden and cooked through, about 6 to 7 minutes. Reheat oil to 330°F before cooking each batch. Drain on paper towels, keep warm.
Heat butter, syrup, sriracha and paprika in a small saucepan over medium heat until butter is melted.
Transfer cooked drumettes to a large mixing bowl, top with butter mixture and toss to coat. Add half the pecans to drumettes; coat evenly.
Place drumettes on top mini pancakes, top with remaining pecans and parsley.
So join us tonight, Thursday April 23rd at 7PM Eastern, #FoodTVChat to chat with uber food competitor Sherri Williams and get a behind the scenes look at #AllStarAcademy and much much more. We will be looking for you!