Fast food, made with love | Ep. 2: Chili’s triple dipper at home…but QUADRUPLE! Which one are you grabbing first? @Chili’s Grill & Bar RECIPE ⬇️ Nashville hot mozzarella sticks: * 1 lb low-moisture mozzarella * 3 eggs, beaten * 1 cup AP flour * 2 cups breadcrumbs (panko or regular) Nashville hot sauce: * 2 tsp cayenne * 2 tsp brown sugar * 1 tsp garlic powder * 1 tsp paprika * 1 tsp chili powder * 1/4 cup clarified butter or neutral oil * Salt to taste 1. Cut the mozzarella into rectangles about 1/2 in thick 2. Set up a separate bowl for each: eggs, breadcrumbs, and flour 3. Do a double dredge in this order: flour, egg, breadcrumbs, eggs, breadcrumbs. Pat the breadcrumbs in to make sure it sticks. 4. Freeze in a single layer for 1 hour. 5. Deep fry in neutral oil at 350F until golden brown. Don’t crowd the pan. 6. Cool on a wire rack. Meanwhile, for the sauce whisk together the spices with heated oil/butter. The fat should be hot so the spices can bloom. 7. Salt immediately and brush the sticks with the sauce. Big mouth bites: * 1 lb ground beef * 1 yellow onion, diced * Slider buns (like Hawaiian or brioche rolls) * American cheese slices * 1/2 pack bacon * 1-2 tbs brown sugar (adjust for preference) * Yellow mustard * Pickled jalapeños 1. Form ground beef into thin 2 oz patties a little wider than the buns. Season both sides with salt and pepper. 2. Over medium-low heat, crisp up the bacon. Dice it up and set aside. (wipe off excess fat from pan if too much rendered) 3. Caramelize onions in the same pan with the bacon fat. Once caramelized, add back the bacon along with brown sugar. Once thick and jammy, remove and set aside. 4. Next, cook the patties. Drizzle mustard on one side before flipping. When almost done, add cheese slices on top to melt. 5. Toast slider buns at the same time. 6. Assembly: patty -> bacon onion jam -> pickled jalapeño -> ranch Jalapeño popper eggrolls * 8 oz cream cheese, softened * Lots of shredded cheddar * Optional: shredded mozzarella (for stretchiness) * 1/2 pack bacon * 2-3 jalapeños, diced (deseed if desired) * 1 green onion, sliced * 1/2 tsp garlic powder * Salt and pepper to taste * Egg roll wrappers 1. Crisp up the bacon and dice into small pieces. 2. Mix together all of the filling ingredients. 3. Add a log of filling to the middle of the wrapper. Don’t overfill. 4. Brush edges of the wrapper with water. Fold the closest seam over the filling, then fold in both sides, and roll until sealed. 5. Deep fry at 350F until golden and crispy. Honey chipotle chicken crispers: Wet marinade * 1.5 lb chicken tenderloins * 1 cup buttermilk * 1 egg * 2 tsp salt * 1/2 tsp each: pepper, garlic powder, onion powder, chili powder, smoked paprika Dry dredge * 1+1/2 cup AP flour * 3/4 cup cornstarch * 1 tsp baking powder * (Reserve 1/4 cup of this mixture) Honey chipotle sauce * 1 tbs butter * 1/2 cup honey * 1/3 cup chipotle peppers in adobo, blended * 1/4 cup ketchup * 1 tbs ACV * 1 tsp Worcestershire * Salt to taste (if needed) 1. Marinade the chicken in the buttermilk mixture for a few hrs. 2. Whisk together dry ingredients in a shallow bowl. Add 1/4 of that mixture to the marinated chicken and mix to combine. 3. Heat oil to 350F 4. One at a time, remove chicken from marinade, shake off excess, and coat in the flour mix. Shake off excess. Repeat one more time (wet -> dry). 5. Fry a few at a time for about 6 min until deeply golden. Rest on a wire cooling rack. 6. To make the sauce: combine the sauce ingredients and bring to a gentle simmer, stir until thickened. 7. Toss or brush the tenders in the sauce to coat. #tripledipper #chilis #copycatrecipe #mozzarellasticks #homemadefood - @ashieeeats