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Best of SA 2013: 4/24/2013
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Food & Drink


Wake & Bake: Barbaro, Cured and Taps y Tapas share morning faves

Photo:, License: N/A

Like a pancake on steroids, in a good way

Photo: Courtesy photo, License: N/A

Courtesy photo

So bad (for you) it’s good

Cured’s Chicken and Doughnuts
306 Pearl Pkwy, (210) 314-3929
10am-3pm Saturdays

My love affair with Cured continued once I sampled the eatery’s take on chicken and waffles. Sure, the Cured breakfast with praline bacon has its merits and the chef’s breakfast with fried green tomatoes and obligatory can of Pearl beer are impressive, but hear me out. The doughnuts are cakey and sweet, but the highlight was the flavorful, spicy and tender chicken drizzled with jalapeño syrup. While the doughnuts are made in-house, chef/owner Steve McHugh and his wife prefer to use Krispy Kreme when making this at home. And let’s face it, no one’s rushing off to make doughnuts. I suggest a trip to The Original Donut Shop (3307 Fredericksburg, (210) 734-5661, cash only) for yours.

Makes 6 servings

Jalapeño Syrup
3/4 cup cider vinegar
2 cups granulated sugar
1 pinch turmeric
1 pinch celery seeds
1 teaspoon granulated garlic
1 pinch ground cayenne
1 pound jalapenos, sliced into rings

3 pounds boneless, skinless chicken thighs
2 cups buttermilk
1/2 cup Crystal hot sauce
3 cups all-purpose flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon celery salt
Salt, to taste
Pepper, to taste
Peanut oil, for frying

For syrup: Place vinegar, sugar, turmeric, celery seeds, garlic and cayenne into a pot and bring to a simmer. Add the jalapeños and bring back to a simmer and then remove from heat. Place jalapeño mixture in a container and refrigerate until needed.

For chicken: Combine chicken, buttermilk and hot sauce and allow to sit, covered in the fridge, overnight. When ready to cook, heat the peanut oil to 360 degrees in a skillet. Combine the flour, paprika, cayenne pepper, garlic powder, onion powder, celery salt, salt and pepper in a sheet pan. Remove chicken from marinade and dredge in flour mixture. Cook two thighs at a time to not crowd the pan. Fry the chicken until completely cooked through (chicken should reach 165-degree internal temperature). Serve the fried chicken with any cake-style doughnut of your choice. Drizzle with jalapeño syrup and enjoy.

Taps y Tapas’ Biscuits and Gravy
1012 N Flores, (210) 277-7174
10am-1pm Sunday

Fans of Candlelight’s brunch offerings might enjoy a stop at Taps y Tapas. They have a great patio, solid food and yes, bottomless mimosas. Chef Luciano Valadez cranks out a menu that includes takes on Southern and Mexican classics, like the pork carnitas sope topped with a fried egg or these fluffy cotija cheese biscuits and savory gravy with a Mexican twist. Pair them with $12 “somewhat” bottomless mimosas of fresh OJ and a hint of pineapple juice.

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