PEANUT BUTTER AND JELLY CHICKEN WINGS...(OMG!) | SAM THE COOKING GUY
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- Опубликовано: 17 май 2024
- Somehow we have never made these glorious Peanut Butter and Jelly Chicken Wings but today is the day! 🤤
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00:00 Intro & Knife Winner
2:57 Seasoning Wings
4:00 Smoking Wings
4:31 Making the Sauce
5:16 Coating Wings
5:43 Plating
6:12 Zach joins - First Bite
8:35 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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THANK YOU ❗️ 
Развлечения
Tell Little Lord Fauntleroy he doesn't need no damn expensive grape jelly.
😂😂🤣😂🤣😂😂😅😅😅 OMG!!!
Here here, I agree
😂
Budget is just fine when mixed with the other ingredients
This has to be the most chaotic cooking show I've ever seen and I love it
You'd love Matty Matheson too then.
@@alacrijaxproductions I watch him too
Mythical Kitchen. WAY more chaos.
Sam should go and do Last Meals@@kingboarhog
Sam, you've raised a monster. Literally went name brand on all other items, and even paid extra (more than $1) to have the wings already cut up ready to go. Fuck his expensive jelly!!! Hahaha
There is a simple way to settle this. Over on the other channel have Max’s brother make these wings one with the cheap grape jelly and one with Max’s fancy grape jelly and then have Sam and Chance do a blind taste test
You have no idea how hard I laughed when Zach pimped you out for his real-estate business . God bless and keep up the great work!
Putting high dollar grape jelly in a sauce is almost like making a standard cocktail with Pappy Van Winkle
By that logic when cooking with wine just use a shitty one because it wouldn't make a difference right?
Usually this is how it works:
Cheap one = full of addiitives and shit
"High dollar" one (if there is such thing for jelly lol) = Closest to the real stuff
It's like putting premium gas in a rental car
@ryanfarrugia2774 this is a false analogy. The difference in taste between expensive grape jelly and cheap grape jelly is virtually nil. If you look up smuckers grape jelly and Walmart, great value grape jelly, the ingredients are identical. (Grape Juice, High Fructose Corn Syrup, Corn Syrup, Pectin, Citric Acid, Sodium Citrate)
Have you had an old fashioned with PVW? It's pretty damn good.. but it is a waste of good whiskey
Pappy is overrated hype juice made for bourbon hunting taters who don't know any better.
If it was for a PB&J sandwich, then I might say yeah go with Welch's, Smuckers, etc. But for recipes like this, it's not gonna be necessary.
Sam & Max should do a cheap vs steep taste test on a grocery haul !!!!
Growing up poor in the midwest, my Mom would occasionally treat us kids with Fish Sticks. Not a lot of fresh fish in Kansas. We would eat them with Grape Jelly, the cheapest jelly she could find. To us kids, it was great. Plus it used to gross out the other folks when you told them about eating Grape Jelly on your Fish Sticks! Every now and then I'll make some just for old times sake.
Maxx needs to buy all of the ingredients for the rest of the year.
Out of his own pocket
March: Feijoada (Brazilian black bean stew)
INGREDIENTS:
FOR THE FEIJOADA
1 pound dry black beans (soaked overnight)
1 tablespoon olive oil
4 ounces slab bacon (rind removed), diced
1 pound pork ribs, cut into individual ribs
2 Mexican chorizo sausages (roughly 11 oz each), sliced
1 smoked sausage (roughly 7 oz), such as linguica or kielbasa, sliced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
Water
Cooked white rice for serving
FOR THE BRAISED KALE
27 ounces Kale
½ onion
1 garlic clove
2 tablespoons olive oil
salt
FOR THE FAROFA
2 thick strips of bacon diced
2 tbsp of butter cold
1/2 onion diced
2 cloves of garlic minced
1 c of white yuca/cassava flour
s+p to taste
DIRECTIONS:
FOR THE FEIJOADA
1. In a large bowl with water, soak beans overnight.
2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
4. If needed, add more oil to the pan. On medium-high, sauté onion, and garlic until soft and translucent, about 5 minutes.
5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, and bay leaf. Cover with water (about 8 cups).
6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
7. Remove a ladleful of the beans, without liquid. Mash the beans with a fork, forming a paste. Add that paste to the stew and cook until the stew thickens to the desired consistency
8. Taste and adjust salt and pepper as needed.
FOR THE BRAISED KALE
1. Wash and remove the tough middle stem of the kale.
2. Pile the leaves and make them into a roll; cut it very finely, transversally.
3. Sauté the chopped onion and the crushed garlic in the olive oil.
4. Add the wild cabbage, season with salt, cover the pan and cook until soft. Add a bit of water if necessary.
FOR THE FAROFA
1. Add the bacon to a cold skillet, and heat up over medium heat
2. When the fat from the bacon begins to melt, add 1 tbsp of butter
3. When the bacon begins to fry, add the second tbsp of butter
4. Add the onions and sautee until transparent, about 2 mins
5. Add the garlic and fry until golden
6. Add the yuca flour and season with salt and pepper to taste
7. Let it toast, stirring gently and constantly to avoid burning, about 2 mins
PLATE ASSEMBLY
Serve the feijoada over white rice and garnish it with farofa and braised kale to the sides. If you want to go super traditional, put a slice of orange on the side too
My mom used to make meatballs with a tomato base with grape jelly, delicious!
High quality Grape jelly in a heavily mixed concoction like this, would be completely lost in the rest of it.
You don't use expensive sipping tequila in a blender of "Margaritaville" brand margarita mix.
There is margaritaville margarita mix?? I've never seen that. Good chance I wouldn't get it though? 😅 but Margaritaville Tequilla is my my "favorite" Better than the Basic mixto Cuervo Especial , or the basic Sauza. I'd might even pay an extra dollar for a bottle of Margaritaville tequila over the other two. 😁 But that is about it. Basically ,it is whatever one of those 3 is on sale for the cheapest , most of the time. To bad I never see Margaritaville Tequila anymore. 😟
Any grape jelly is fine for this. Absolutely.
Firewings has an amazing spicy peanutbutter wing. My favorite.
Max the consumer baby keeping middle management in the marketing departments happy.
I agree Sam you don’t need expensive jelly if you’re mixing it with stuff…Sam your kid just wants gold flakes in his jelly
I would buy the cheapest grape jelly. They all have the same ingredients and yea, adding all of the other additions will lose any grape hints anyway.
I think we need a blind grape jelly taste test with Max
There's a food truck in Portland Oregon called Potato Champion. They have a absolutely insane dish that they call PB&J Fries. Its fresh made fries with a house made warm peanut satay sauce that's slightly chunky and a cool raspberry chipotle jelly. Sounds absolutely insane but it's truly amazing
March recipe: Greek Chicken and Potatoes
4 large chicken breasts
3 lbs baby red potatoes, halved (or quartered, if larger - you know the drill, even shapes)
6-8 garlic cloves, sliced
2 cups chicken broth/stock
1/2 cup olive oil
3 tablespoons fresh lemon juice (that's about 1 big lemon)
All of the zest from your lemon
1 tablespoon dried oregano, crumbled
1/2-3/4 cup dry white wine
-Whisk the oil, broth/stock, lemon juice, lemon zest, wine, garlic, and oregano in a bowl.
-Place the chicken and potatoes in an oiled 9x13 baking dish, and cover with the liquid.
-Bake at 375F, checking after an hour to see if the chicken is getting close to the internal of 165F for doneness.
-Ladle plenty of the liquid over your chicken and potatoes, as it's so good, you'll be slurping it from the bowl...
Interesting, I'm always looking for new wing recipes. I might give this a try.
TexMex Recipe
Enchiladas with chili con carne
Pound of 80/20 ground beef
1/2 yellow onion chopped
Tbs of beef buillon
2 tbs chili powder
.5 tsp Camino
.5 tsp garlic powder
.5 tsp black pepper
6 tbs flour
3 cups water
Brown beef with onion and spices
Add flour to soak grease
Add water
Taste for seasonings
Let thicken and set to the side
Dip corn tortillas in hot oil for 20ish seconds to loosen up
Roll cheese into tortillas
Layer in pan and cover with sauce then more cheese
Bake 25 min at 375°
My absolute favorite meal growing up and had to learn how to make them myself
Balkan Burek for March viewers
Hope you don’t miss out on this one! Might look like a lot but it is simpler than it looks. Balkan burek is one of my families favorite things to eat and this will forsure be worth it.
Burek dough:
* 500g all-purpose flour (3.5 cups)
* 1 teaspoon of salt
* 300-350mls lukewarm water (1 1/4 - 1 1/2 cups)
* Vegetable oil
Burek Cheese Filling:
* 150 g cottage cheese (2/3 cup)
* 100 g crumbled feta cheese (2/3 cup)
* 1 large beaten egg
Meat And Potato Filling:
* 1 tablespoon of olive oil
* 1 medium, diced onion
* 300 g lean beef mince (10 oz)
* 1 potato, boiled cut into small cubes
* 2 grated garlic cloves
* Half teaspoon chopped rosemary, fresh is best
* Half tablespoon smoked paprika
* Half tablespoon salt
How To Make Burek Dough:
* Take a large bowl and combine the flour and the salt
* Add the water bit by bit, mixing until the mixture forms a dough
* Knead the dough for around five minutes, until it turns quite stretchy
* Split the dough mixture into batches of four and press down to flatten
* You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other
* Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside
* Add a bit more oil (not too much), and add another piece of dough - repeat until you’ve done the same with all four pieces
* Add more vegetable oil on top of the last piece and place to one side to rest
* Preheat your oven to around 200°C (390°F)
* Add a little vegetable oil over your work surface (a table is best) - just a little!
* Remove one piece of dough from the bowl and remove the excess oil
* Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter
* Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter - you might end up with a few holes but don’t worry about it too much. By the end, you should be able to see through the dough
* Take one side of the dough disc and fold it over, towards the center
* Repeat this process until you have a shape that resembles a pentagon
* Repeat with the second piece of dough
* Add your filling (see below for the filling instructions) to the dough piece
* Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece - you can throw this away, you won’t need it
* Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray
* Put the pan in the oven and bake for around half an hour, until it is a golden color
* Remove from the oven and let it cool down
* Cut into 12 pieces
* Repeat the process with the rest of the dough
* Bake until the pastry turns golden, and serve while warm!
For The Cheese Filling:
* Take a mixing bowl and add in both kinds of cheese, combining together
* Add the egg and combine once more
For The Meat & Potato Filling:
* Take a large pan and heat up the oil over a medium heat
* Add the onion and cook until soft
* Now, add the mince and cook for around 2 minutes, stirring regularly
* Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine
* Add the salt and continue to cook, ensuring the beef mince is cooked through
* Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out
"Fuck you and your expensive grape jelly. Who do you think you are?" is one of the best things you have ever said Sam. That should be on an apron.
I gotta admit, spending time with your boys and cooking good food is a pretty damn sweet job. I know you guys put in a ton of work for them and things might get chippy sometimes (I know from working with my old man that sometimes you butt heads) so shout to all you guys for the work you do to make these vids fun, informative and well put together.
That looks great BUT I made STCG's New Years Eve Fabulous Laquered Wings (few years ago)and they are such a hit with my family that my Cali daughter requested them as a special dinner item for our trip to Sedona AZ. So, from a Louisiana Cajun momma to you, Sam, THANK YOU!❤
MARCH: UP Pasties (Upper Peninsula of Michigan)
Veg Filling:
1 medium rutabaga
1 medium parsnip
1 medium carrot
1 white onion
2 medium white potatoes
Meat:
1 1/2 pounds of bottom round beef roast
Other stuff:
Salt, Pepper, dried parsley
Two eggs, + 1 Tbsp water, whisked together
Dough (you need to make two batches, these amounts are per batch)
1/2 cup butter flavored crisco, chilled very cold
2 1/4 cups AP flour
1 tsp salt
ice water
Because it needs to chill, start with the dough:
Put the AP flour and salt into your food processor with the regular blade. Put on the lid, and use the pulse button two or three times to mix together.
Dice up the crisco, and toss into the mixer bowl.
Apply the lid and pulse repeatedly until the crisco is integrated with the flour. It will look like little crumbles.
With your ice-water ready, turn on the food processor and pour in a slow steady stream. Once there's enough water in the bowl, it will come together very quickly. Immediately stop adding water when the dough forms a ball and comes together. Keep it running for a few more seconds to work the dough.
Remove the lid and turn out onto a lightly floured surface. Work the dough into a ball, knead for a minute, then flatten into a disk, wrap in plastic wrap and refrigerate for at least two hours.
REPEAT this process and make a 2nd batch of dough.
While the dough rests, prepare the filling:
Dice the meat, trimming any excess fat. (It may be easier to dice if you put it in the freezer for 30-45 minutes.) You can use any inexpensive cut of beef, I prefer a round steak or round roast. Put the meat into a bowl large enough to hold all the filling.
Dice the onion, add to the bowl of meat.
Small dice all the root vegetables (potato, rutabaga, parsnip, carrot). Rinse them in a colander to remove any excess starch. Shake well to remove any excess water, add the veggies to the bowl of meat/onion.
Season the filling with salt, pepper, and parsley. Mix well, refrigerate until ready to assemble.
Assemble and bake:
Preheat oven to 425 F.
Divide all the dough into 8 equal size pieces.
Roll out each piece into a circle approx 10 inches across.
Equally divide and apply the filling to the disks of dough.
Fold the dough over, and crimp the seam. Place on a baking sheet lined with parchment. (I usually get 4 on a baking sheet)
Using a sharp knife, cut a small slit on the top to vent steam.
Brush the top/sides of each pasty with the egg/water mixture.
Bake 50-60 minutes, rotating the pan halfway through. If cooking more than one baking sheet at once, swap the pan locations halfway through as well.
While I enjoy a UP Pasty, Butte, Montana would like a word with you about a true Pasty ;)
I want to see this just to know wtf a 'rutabaga' is!
I am from the UP also. I just don't make Pastys. Would love to see this!
The first time I ever heard of these was in the movie Escanabe in Da Moonlight. Hilarious!
@@glennstatham960rutabaga is a hybrid vegetable, it is a turnip that was pollinated with a cabbage plant. It tastes a bit like turnip but turnip is fibrous. Rutabaga is the same texture as potato when cooked.
so, yeah a dollar more jelly MIGHT make a difference, or it won't. BUT! I think using the cheaper jelly speaks more to what someone might actually do. I know I personally get cheaper ingredients when I can.
I have tasted a variety of this recipe and they were really good, I was apprehensive at first, but they were great!
I SO love the banter between you guys! I feel like this would be like between my son and myself in a few years 😂
dont think it matters at all. Max acting like a toddler does make a difference though. In the Nethelrands we're a fan of chicken Satay a peanut butter sauce with ketjap manis, wich is a sweet soy sauce and I think the jelly does that. I never buy brand stuff, only if it's Nutella cos I haven't foiund a knock off I like yet, but any jam or peanut butter ? doesn't matter. Great recipe Alexandra
Max, just let him cook! the Jelly doesn't matter for this!
Definitely gonna try this
Yeah, I’m trying these this weekend!
Try this recipe which there is never any leftovers
Buffilo Chicken Soup
* 2 bunches of green onion:, (or 1 medium yellow onion) chopped
* 3 stocks of celery, chopped
* 1/4 cup butter
* 1/4 cup flour
* 3/4 cup milk (I use 1/2 and 1/2)
* 3/4 cup chicken broth
* 2 cups dice cooked chicken
* 1/4-1/2 cup buffalo chicken sauce ( franks red hot is best)
* 1/2 cup (4 ounces) Velveta cheese (or cheddar jack)
* 1/2 teaspoon celery salt
* 1/2 teaspoon garlic salt
Instructions:
1. Sautee onions and celery in butter until tender
2. Stir in Flour until smooth
3. slowly add milk and broth
4. Add remaining ingrediants and simmer, stirring ocassionally until cheese is melted.
SERVES 4
Must be salty af 😂
@@JohnHausser Not at all.
"Congrats to everyone Who is early and who found this comment.. 🐼🐧,,,,.....
Found it
Found it!!!
Ok so what happens now?
Thank you
😂😂
Welch’s is the OG grape jelly. You’re not getting better than that, Max. Respect!
Definitely going to try these
Excited already to see the outcome. The name alone sold me.
Them wings look absolutely amazing. !!!!!!!
Sounds friggin' awesome. I'm making these wings on my Traeger too!
March
Creamy garlic chicken
Easy and easily the best creamy garlic chicken you could have!
▢ 2 large boneless skinless chicken breasts
▢ Salt & pepper to taste
▢ Flour for dredging
▢ 1 tablespoon olive oil
▢ 2 tablespoons butter divided
▢ 1 whole head garlic cloves peeled
▢ 1/2 cup chicken broth or stock
▢ 1/2 teaspoon lemon juice
▢ 1/4 teaspoon garlic powder
▢ 1 cup heavy/whipping cream
▢ Parsley chopped (optional)
Instructions
Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour.
Add the olive oil and 1 tbsp of the butter to a skillet (I use cast iron) over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside.
Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.
Great video!! Gotta try this!!🎉🎉🎉🎉
Definitely on my to do list👍🏾
You guys are too funny! I love the Jelly banter 😂
Tried PB & J wings last night. I was a sceptic. They were incredibly good, will make these for guests! Did mine in the air fryer because the weather was a bit wild outside.
Natural jelly and natural peanut butter >>>
Cheap grape jelly is perfect for this recipe!
One of the best shows ever, very entertaining, have to try the wings also.
Love this! And yeas, I'm going to make these... And I'm going to use cheap jelly
Got my Kewpie yesterday. Good looking out!
Oh man, I have to try this!!!
I just found a recipe for a peanut butter banana bacon burger earlier today. Using smoked peanut butter. I was doubting the deliciousness of it. But it may be good.
Mouth watering looks delicious 😋
wow this looks awesome I am going to try this for sure, I will let you know how it comes out, Thanks Sam your awesome, you have the best cooking show
I love how you guys argue. Makes me miss my dad a lot.
These sound so good!
March recipe: buffalo chicken fried rice.
Stir fry diced celery and onions, then add cooked chicken and rice and mix together, then Add buffalo sauce and stir fry on high heat for a few minutes.
Spring for the good stuff!!
What a great episode…… the playfulness must be that you guys are enjoying that you get to enjoy that spring has sprung together
3 parts Apple jelly and 1 part mustard makes a delicious sauce for little smokie sausages. Sweet n savory. Heat until the jelly thins and dump in smokies.
Another really good thing to make with peanut butter is Brisket. you can use the peanut butter as a binder for your BFF seasoning and smoke it how you normally would. VERY delicious.
I mix a little peanut butter and honey with my wing sauce sometimes and it is great. Will have to give this a try
You guys are hilarious talking and disagreeing off the cuff. That is what makes a good show!
These look delicious!!!
a shot of jack daniels makes it move😍
Tryed them tonight ❤ but with honey instead of jam .. game changer.... for wings. I'm a pb and syrup guy to start with
Idk... that'd be a pretty sweet deal, Sam and Zach cooking and hanging out lol
Sam is the ultimate DAD....I wish my father would have talked to me like that. That kid is lucky to have this as a job....LOL. Should have a cheap jelly taste test.
Love u guys!!!! Proud father 😊 you guys are 100% awesome !!
HEY SAM
COULD YOU PLEASE MAKE YOUR FAVOURITE TUNA STEAK RECIPES ?
🙏
You used the best PB so all good in my books on the jelly front!
love a bbq chicken wing
I have been watching you since you were on cable TV, got your book (Just a Bunch of Recipes) and have been using those recipes all the time. Everyone loves them! I even bought extra books to give away! You are the best SAM!!!!!
That episode rocked! Hilarious content! Nice work as always gents!
its first week of ramadan month some people do fasting for 30 days
This is a must try for me.
bestawan in cardiff has these and they are so good.
I want to try them yum 😋
Have done Satay wings with sweet chilli sauce for years ,great combo that most wouldn't think of, thanks Sam, love your cooking.😋
I agree the price of jelly doesn't matter ur making a sauce with it mostly u gonna taste the sweetness of the jelly
Things like jellies and Jams can make great bbq sauce. Ive mixed apricot jam with Ketchup, Cranberry sauce and Ketchup, Grape jelly and Ketchup. Add a little worchestershire sauce, a little hot sauce and garlic. All make a good bbq sauce.
Yes, the quality of the ingredients plays into the outcome in texture and flavor. I am with Max on this.
Had PB&J wings in Chicago. Delicious
Love it I will try it😊
Glad I’m not the only one that makes a mess when stirring something 😂 Great looking wings! Gonna def try these
Quality ingredients always! :D
Depends on the engredients. I watch my ingredients so i make my own mayo for instance. so if the jelly is made with corn syrup, i won't buy it. however, i know some bbq sauces are made with plums and berries and honey or sugar. so use what you find good for you. if it is just $1 more because of brand, but ingredients are not better, then no.
Im running out of time!
March: Cheeseburger soup
5 strips bacon, 2 tbsp drippings reserved.
1 lb. ground beef
Salt/Pepper
½ cup light beer, see notes
2 tablespoons butter
1 yellow onion, diced
¾ cup carrots, diced
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
2 teaspoons yellow mustard
2 teaspoons ketchup
2 teaspoons dill pickle juice
1/3 cup flour
4 cups chicken broth
1 cup beef broth
1 ½ cups half and half
1 ¼ lbs. potatoes, Yukon gold, russet, or red
2 cups cheddar cheese, shredded
Seasonings
½ teaspoon EACH: brown sugar, garlic powder
¼ teaspoon EACH: onion powder, pepper, smoked paprika
Don't forget soy paste ;)
Can't wait to try the PB&J wings
I have to agree with Max, even when I make my crock pot meatballs I only use Welch's Grape jelly
What a tasty surprise! Never would’ve thought to make PB&J wings, but I’m sold! 🙌🏼
Not sure if you are from THIS part a Canada but, my grandfather was from Quebec and when I was a kid my grandmother made Canadian Poutine (Poo-tin)
2 tablespoons cornstarch
3 tablespoons water
3 sticks unsalted butter
¼ cup all-purpose flour
20 ounces beef broth
10 ounces chicken broth
Pepper to taste
Chili seasoning to taste
1 ½ to 2 pounds of frozen french fries or tater tots
1 cup Organic Masa Harina Corn Flour
20 ounces white cheese curds or shredded cheese or mozzarella or mix of all
Salt and pepper to taste
In a small bowl, whisk together the cornstarch and water until smooth. Set aside.
Add 1 stick of butter to a medium saucepan, over medium-low heat. When the butter has melted, sift in the flour.
Stir the flour for about 2 to 3 minutes, or until lightly browned and smooth. No lumps.
Whisk in the beef broth and chicken broth. Bring to a simmer then slowly whisk in the cornstarch mixture.
Continue to cook for 1 to 2 minutes, or until thickened. Pepper to taste. Set aside in a warm place.
For the fry batter, add two sticks of melted butter to a shallow pan.
In a medium bowl, combine the corn masa and chili seasoning.
In batches, dip the fries in the butter then dredge into the corn masa mixture. Shake off any excess and dip back into the butter, followed by the corn masa to double coat. Shake off any excess and place on a baking sheet. Repeat with the remaining fries.
Add about 3 inches of the fry oil to a deep fryer or Dutch oven and heat to 350 degrees F. Deep fry the fries in batches until golden brown and crispy. Remove from oil and drain on a wire rack.
If the gravy thickens too much before tossing, heat again and add a little more broth to reach the desired consistency.
Add the fries to a large bowl. Top with cheese curds and gravy. Toss to coat. Serve immediately.
OK, I definitely love this show 🥰
That looks good i will make that later tonight i think.
Maximum nonsense, absolutely hilarious, love you guys!
Omg gonna try this foresure.
Peanut butter & jelly burgers next!!!
I ain't gonna lie. This popped up as my wife and I have plans to go for wings tonight and i'd for sure give these a try if my local place had them!
Sweet Potato Turkey Chili
3lbs Ground Turkey
2 good sized sweet potatos
can of tomatoe sauce
can of ranch beans
can of chickpeas
can of kidney beans
packet of favorite chili seasoning
Brown ground turkey. Cube up the sweet potato. Then just throw everyting
into a crockpot. Can choose whichever beans you want, whichever sauce you
want. Add whatever additional spices or create your own chili spices.
This recipe is simple and adaptable. For me i just throw all this
in and let it sit for 5 hours on high.