1.) What was the most memorable dining experience that you’ve ever prepared for a client?
The most memorable dinner I have ever made for a client was for a "Trasition into Fall" party I did for Serosun Farms. It was at their amazing model farm house in Hampshire IL. We went around the grounds of the farm and harvested a whole bunch of vegetables that we highlighted throughout the dinner It was an unreal experience and an honor to be their Chef. It also is nice to be creative and not knowing exactly what you will get to work with before hand, I believe it always gives your dishes and unexpected edge.
2.) Five essential ingredients that every chef must have in the kitchen are?
Garlic, basil, paprika, onion, fresh cracked pepper
3.) What dish are you constantly trying to perfect?
I am constantly trying to perfect donuts. I got thrown off MasterChef for them, and ever since then, they have been my nemesis
4.) Name one chef that you would want to prepare your last meal on earth and what would it be?
My last meal on earth would be from my grandmother and it would be Sicilian breaded steak with a side of fresh pasta! I absolutely love it and no matter how many times I make it, I can never make it as good as her.
5.) What is the most addictive tasting dish that you ever ate and who prepared it?
I am addicted to chocolate. It is great in all forms and pairs great with a nice glass of red wine. I can't remember an exact dish that I love, but every time I go to Hot Chocolate by Mindy Segal I always leave with a ridiculous smile on my face.
Kira’s Kicking Chicken and Waffles with Jalapeño Honey
1/3 cup all purpose flour
1 teaspoon piri piri seasoning(something spicy)
1 teaspoon Cajun seasoning
1/4 teaspoon paprika
5 boneless chicken thighs
4 cups vegetable oil
1/2 teaspoon freshly ground black pepper
2 1/4 teaspoons kosher salt
6 organic farm eggs ( use 4 to fry in olive oil and serve on top)
1 teaspoon or milk
Jalapeño honey: (make the night before for some serious spice)
1 jalapeño sliced thinly
½ honey
Easy Waffles:
2 eggs
2 cups of all purpose flour
1 1/3 cups of milk
1/2 cup vegetable oil
1/4 teaspoon vanilla bean extract
1 teaspoon white sugar
4 teaspoons baking powder
Nonstick cooking spray
Maple syrup, to serve
Butter, to serve
For the chicken thighs: In a small bowl, mix together 1 3/4 teaspoons salt, piri piri, Cajun and paprika, pepper, and flour.
In a shallow bowl or deep plate, whisk together the flour, salt, black pepper, piri piri, Cajun, and paprika. Dredge each thigh in the dry mixture, making sure each piece is covered well then place to the side. Beat two eggs and milk in a bowl season with a pinch of salt and pepper, and dip thighs in the egg mixture and back into the flour mix.
Heat a 10-inch, straight-sided skillet over medium heat. Add the oil so it comes 1 inch up the side. Heat the oil until it reaches 325 degrees F on a deep-fry thermometer.
Place each piece of chicken in the hot oil, and fry the chicken for 7 minutes on the first side then gently flip (you don’t want hot oil in your face so be careful) each piece of chicken and continue cooking on the other side until golden brown and cooked through, about 5 more minutes. Remove the chicken thighs from the oil and allow it to drain for 5 minutes on a paper-towel-lined plate.
For the waffles: Preheat a standard waffle iron. Beat eggs in a large bowl with a whisk until fluffy beat in flour milk and vegetable oil, sugar, baking powder, and a pinch of salt until smooth. Spray the waffle iron with your non stick spray and cook until the waffle is golden brown and crisp, 3 to 4 minutes. Remove the waffle to a plate and repeat with remaining batter.
Fry the remaining eggs over easy in olive oil and build your chicken and waffles with the fried egg over the top, finish with a drizzle the jalapeño honey.