Sampler Platter Sub
Recipe courtesy of Jeff Mauro
SHOW: Sandwich King
EPISODE: Gridiron Grub
Oil, for frying
1 cup flour
3 eggs, beaten
One 8-ounce bag party snack mix, pulsed in a food processor until fine
6 individual string cheeses, cut in half
1 pound chicken tenders, cut into 1-inch pieces (about 8)
Kosher salt and freshly ground black pepper
For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F.
Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
Beer Battered Onion Rings
Angie McGowan of Eclectic Recipes
2 large Vidalia (or other sweet) onions, sliced thick and rings separated
1 1/2 cups self-rising flour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 cup beer (Angie uses Blue Moon Agave Blonde Ale)
Vegetable oil for frying
Preheat vegetable oil for frying to 375 F. Place the sliced onion rings in a bowl with 1/2 cup of the self-rising flour. Toss until evenly coated. In a separate bowl, combine the remaining cup of self-rising flour with smoked paprika, onion powder, garlic powder, cayenne pepper and black pepper. Whisk to combine. Stir in beer and mix well.
Batter each onion ring individually, and drop into the preheated oil. Fry rings in batches, for 1 to 2 minutes on each side, flipping once during the cooking process. When golden brown, transfer the rings to a cooking rack or drain on paper towels. Serve hot with your favorite dipping sauce.
Sausage Hors d’Oeuvres
Recipe courtesy of Trisha Yearwood
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
SHOW: Trisha’s Southern Kitchen
EPISODE: Football, Friends and Comfort Food
1 pound spicy pork sausage, such as Jimmy Dean
10 ounces Cheddar cheese, grated
3 cups baking mix, such as Bisquick, or self-rising flour
Kosher salt and pepper
Preheat the oven to 375 degrees F.
Using a stand mixer fitted with a paddle attachment, combine the sausage, cheese and baking mix and beat on low speed until blended. Add pepper to taste. Shape the mixture into 1-inch balls and place them 1 inch apart on an ungreased cookies sheet. Bake until browned, about 20 minutes.
Drain on paper towels, sprinkle with salt and serve hot, warm or at room temperature.
My Recipe for Sausage Hors d’Oeuvres (Ground Beef)
1 lb of ground beef mixture (see below)
12 ounces Cheddar cheese, grated
½-1 cup baking mix, such as Bisquick
Kosher salt and pepper
Italian Hot Sausage Seasoned Ground Beef
1 pound ground beef
1 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon garlic powder
3/4 teaspoon dried fennel seeds
red pepper flakes, salt to taste