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Who’s got the BRUNCHIES?!?! #LiveLocal

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Photo courtesy of Stacy Fawcett

Photo courtesy of Stacy Fawcett

Stacy-Fawcett-Personality-Icon Stacy Fawcett
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We LOVE brunch…or maybe we love the bottomless mimosas and endless bacon opportunities? Listen to “Zazza Mornings” we will be talking about BRUNCH and the Top 20 Places to go in DFW!! Here is your sneak peek of what’s “on the menu” :)

- Max’s Wine Dive
3600 McKinney Ave #101, Dallas, TX 75204
(214) 559-3483

- Smoke Dallas
901 Fort Worth Ave, Dallas, TX 75208
(214) 393-4141

- Boulevardier
408 N Bishop Ave #108, Dallas, TX 75208
(214) 942-1828

*DRAG BRUNCH!!
- Dish Restaurant Dallas
4123 Cedar Springs Rd #110, Dallas, TX 75219
(214) 522-3474

- Malai Kitchen
3699 McKinney Ave #319, Dallas, TX 75204
(972) 591-3387

- Dream Cafe
2800 Routh St #170, Dallas, TX 75201
(214) 954-0486

- Cubiertos
18020 Dallas Pkwy, Dallas, TX 75287
(972) 381-7779

- The Libertine Bar
2101 Greenville Ave, Dallas, TX 75206
(214) 824-7900

9 - Hattie’s American Bistro
418 N Bishop Ave, Dallas, TX 75208
(214) 942-7400

10 Restaurant Ava in Rockwall
108 S. Goliad St.
Rockwall, TX 75087 w

11 - Nick and Sam’s Grill Uptown
2816 Fairmount St, Dallas, TX 75201
(214) 303-1880

12 - Tillman’s Roadhouse in Oak Cliff
324 W 7th St, Dallas, TX 75208
(214) 942-0988

13 - Al Biernat’s in Park Cities
4217 Oak Lawn Ave, Dallas, TX 75219
(214) 219-2201

14 - Parigi in Oak Lawn
3311 Oak Lawn Ave #102, Dallas, TX 75219
(214) 521-0295

15 - Cane Rosso in Deep Ellum *Saturday only
2612 Commerce St #101, Dallas, TX 75226
(214) 741-1188

16 - Toulouse Dallas
3314 Knox St, Dallas, TX 75205
(214) 520-8999

17 The Grape
2808 Greenville Ave, Dallas, TX 75206
(214) 828-1981

18 - The Whiskey Cake
3601 Dallas Pkwy, Plano, TX 75093
(972) 993-2253

19 - Fearing’s
2121 McKinney Ave, Dallas, TX 75201
(214) 922-4848

20 - Sissy’s Southern Kitchen & Bar
2929 N Henderson Ave, Dallas, TX 75206
(214) 827-9900

Here is the #RecipeOfTheDay so you can make your own delicious brunch!! Share your food pics with us on KVIL’s Facebook page!

Southern Fried Chicken

Ingredients:
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 to 5 teaspoons freshly ground black pepper
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons baking powder
• 1 teaspoon salt, plus more to taste
• 1 3/4 cups cold water
• 3 quarts (12 cups) peanut or vegetable oil, for frying

Make the brine:
1. Whisk the water, salt, and sugar in a large bowl until the sugar and salt dissolve. Add the chicken and refrigerate for 30 to 60 minutes.
Make the fried chicken batter:
2. Whisk the flour, cornstarch, black pepper, paprika, cayenne, baking powder, salt, and water in a large bowl until smooth. Cover and refrigerate the batter while the chicken is brining.
Fry the chicken:
3. Heat the oil in a large Dutch oven or other deep-sided pot over medium-high heat till it reaches 350°F (176°C). Place a wire rack on a rimmed baking sheet.
4. Pour off and discard the brine from the chicken. Pat the chicken pieces completely dry with paper towels. Whisk the batter to recombine. (If the batter seems too thick, add a little cold water, no more than 1 tablespoon at a time, until the batter becomes the consistency of pancake batter.) Place half the chicken pieces in the batter and turn to coat. Remove the chicken from the batter, allowing any excess to drip back into the bowl, and carefully transfer it to the oil. Fry the chicken, adjusting the heat as necessary to maintain the oil temperature between 300°F and 325°F (149°C and 163°C). Cook the fried chicken until deep golden brown and the white meat registers 160°F/71°C (175°F/79°C for dark meat), 12 to 25 minutes, depending on the size of the chicken pieces. Place the fried chicken on the wire rack to drain.
Honey Butter

Ingredients:

- 1 stick butter, softened
- 1/3 to 1/2 cup honey

Method:

Mix a stick of butter with honey in a medium sized bowl. Brush over top of fresh biscuits from the oven to melt down into the biscuit.

Easy Sour Cream Butter Biscuits

Ingredients:

-2 cups self-rising flour
-1 cup (2 sticks) butter, at room temperature
-1 cup sour cream

Method:

Preheat the oven to 400 degrees F. Grease miniature muffin pans.
Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.
YUM!!

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