If you celebrate Cinco de Mayo the way folks around here do, you’re going to need some serious grub to soak up the booze. The following recipes will not only satisfy any Mexican cravings, they’ll also lay down a base coat before your night gets going. Best of all? They can pretty much all be scaled up to feed a crowd. So enjoy responsibly and leave other Cinco de Mayo menu ideas in the comments.

TACOS, TOSTADAS, APPETIZERS

Tacos de Barbacoa

Chile-Braised Pork Tacos

Tacos de Cochinita Pibil

Red Chile Beef Tostadas

Taquitos

SALSAS & DIPS

Avocado-Tomatillo Salsa

Guacamole

Habanero Hot Sauce

Chipotle Bean Dip

Crema Mexicana

ON THE SIDE

Smoky Chipotle Black Beans

NICE & REFRESHING

Agua de Horchata

Cinco de Mayo is around the corner, and there are few hors d’œuvre in the Mexican repertoire better suited for munching on with a nice cold cerveza or margarita in hand than a crunchy, rolled taquito.  If the only kind of taquito you’re familiar with comes in a box from the frozen food aisle, then you’re in for a serious treat.  These are the real deal.  No microwaves, no ovens and no mystery meat here;  just the ear shattering crunch and savory interior of a freshly fried, homemade beef taquito.

Truth be told, I happily ate my healthy share of frozen taquitos for years. In fact, growing up I didn’t know many households that didn’t have a case buried somewhere in their freezer for snack emergencies. Throw them on plate, pop them in the microwave for a minute or so and go to town.  Let’s face it: they’re quick, convenient and the perfect vessel for your favorite condiment.  As a kid, I’d go as far as to dip mine in ketchup! It wasn’t until I decided to try a homemade version that I realized what this Mexican fingerfood could be. Where the frozen lack any serious depth of flavor and always end up being somewhere between chewy and soggy on the texture scale, the homemade is a knockout crispy treat.

These taquitos are the perfect way to use up leftover barbacoa.  In fact, I’ll even make an entire batch for the sole purpose of rolling up a few dozen of these bad boys.  If you really like them (which you will), go ahead and make a double batch and stash them in your freezer for the ultimate late night snack.  Like the kind from the box, but oh-so-much better.

TAQUITOS

Finding good, small, yellow corn tortillas is the first step in making a killer taquito at home.  In my experience, flour and/or white corn tortillas just don’t render the same results.  In order to make the tortillas pliable enough to roll into tight, cigar-like taquitos, it’s necessary to first blanch them in hot oil for a few seconds to make them pliable.  Simply steaming or warming the tortillas in a pan will not work in this instance as they are likely to crack or break during the rolling stage.  As always, I recommend getting a friend or family member involved in this process as an assembly line will pull this recipe together much more quickly than going it alone.  After the taquitos have been rolled, you can either fry them straight away using toothpicks to secure their shape or freeze them seam-side down on a parchment-line baking sheet.  Whatever you do, make sure they are tightly rolled and securely sealed to avoid unfurling in the hot oil.  I’ve gone with barbacoa beef here, but you could just as easily use leftover chile-braised pork, or pulled chicken as well.

INGREDIENTS:

• 2 pounds leftover barbacoa beef, shredded
• 16-20 small yellow corn tortillas, no larger than 5-inches in diameter
• Oil for frying
• Hot Sauce, salsa and/or guacamole for dipping

METHOD:

1. Preheat oven to 200° F.  Pour oil into a heavy medium pot until it reaches a depth of 2-inches.  Heat oil over medium heat until it reaches 350° F on a candy thermometer.
2. Working one at a time, quickly dip a tortilla into the hot oil for a few seconds until completely submerged – you are not looking to crisp or cook the tortilla at this point, but rather, make it pliable.  Remove the tortilla using tongs and drain it on several layers of paper towel in order to absorb the excess oil.  Repeat this same dipping/draining procedure with the remaining tortillas.
3. To fill and roll the taquitos, place one of the pliable tortillas on a clean work surface and spoon on 2 large tablespoons or about 1.5-ounces of the shredded beef.  Using your fingers, pinch/shape the beef into a long, sausage-like row just under the center line of the tortilla.  Fold the bottom half of the tortilla up, over and around the filling, pulling snugly on the beef and rolling until you have created a tight cigar-like shape.  Rest the rolled taquito seam-side down on a sheet pan covered with parchment paper and repeat with the remaining tortillas and beef.  At this point you can freeze the taquitos for later frying or you can proceed to fry them straight away. If you plan to fry the taquitos directly after rolling, secure each seam with a carefully threaded toothpick to prevent them from unrolling in the hot oil.
4. Working in batches, fry the the taquitos until they are golden brown and and crispy throughout, about 5-6 minutes.  Transfer the cooked taquitos to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings.
5. Place the hot taquitos on a large platter or stack them in a pyramid and serve along with your favorite Mexican salsa, hot sauce, sour cream or guacamole.

Makes 16-20 taquitos

If you are looking for a jalapeño popper that looks like this, then sadly, this recipe is not for you.  If, however, you are a popper purist looking for the authentic, crispy-fried variety, then you have come to the right place.

I’ve been looking for a good jalapeño popper recipe for some time now, and, after several failed attempts to find anything I could truly be proud of, I’ve finally cobbled together a version that lives up to the high bar set by frozen versions sold in bars around the country.  I tried everything: versions with fresh jalapeños, versions with cream cheese, fine breadcrumbs and egg batters.  These same iterations, were either raw, greasy or simply exploded in the frying oil. My winning version utilizes a combination of quality pickled jalapenos, a combo of cheddar and jack cheese, hot sauce and a buttermilk/panko batter.  Served alongside some buttermilk dip, and you have a appetizer that has few equals in the fabulous world of fried food.

JALAPEÑO POPPERS

Making poppers from scratch can be a bit of a time consuming process.  See if you can enlist the help of a friend to get a popper assembly line going.  The execution is quite simple: simply seed and devein the chiles, stuff them with shredded cheese, batter, freeze and fry.   When it comes to packing the jalapenos with cheese, it’s okay if they are not completely sealed.  They should still have a crispy, well-sealed crust after frying due to the double dipping procedure.  Look for the best quality canned jalapeños you can find.  I like El Mexicano or La Morena brands for this type of application.  If you want to get a little more gourmet with it, feel free to add an herbed cream or goat cheese and stuff them with crumbled bacon.

INGREDIENTS:

• 12 pickled jalapeños, preferably with stems left intact
• 3 ounces coarsely grated Cheddar (1 cup)
• 3 ounces coarsely grated Monterey Jack (1 cup)
• 1 teaspoon hot sauce
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 2 teaspoons dried oregano
• Canola or vegetable oil for frying

METHOD:

1. Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
2. Pry open each chile as if it was a book to expose the ribs and seeds, then devein and seed using the tip of a paring knife to scrape the inside clean.
3. Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
4. Fill/pack the chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
5. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
6. Pour the buttermilk into a high sided bowl or drinking glass.  Working one at a time, roll the chiles in flour until uniformly covered shaking off any excess. Dip the chiles in the buttermilk, letting excess drip off, then coat with  the bread crumbs. Repeat coating with buttermilk and panko to form a second layer.  Transfer to a parchment lined baking sheet and repeat with the remaining chiles.  Once all of the chiles have been coated, place the baking sheet in the freezer until frozen through.
7. Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.

Makes One Dozen Poppers

Looking for good falafel in San Francisco can leave one feeling like Goldilocks.  In a town with so few options to choose from, compared to a city like New York, finding real, quality falafel around here can be hit or miss.  Oftentimes too dry, frequently too large and almost always too dense, my misadventures in the quest for the perfect fritter have lead me to create a recipe that produces perfectly light, moist and delicious falafel every time.  In Goldilocks’ words, these are just right.

Dehydrated chickpeas are soaked overnight and ground with onions, parsley and garlic then seasoned with aromatic spices before being fried to a rich, golden brown. Top with a drizzle of garlic and lemon spiked tahini sauce and you have a version that I’d bet rivals some of the best you’ve ever bought.

FALAFEL

I like to use a meat grinder set with the finest disk to process my garbanzo beans.  If you don’t have one yourself, don’t despair, as falafel made in the food processor will be equally delicious.  Whichever route you choose, make sure to season your mix well and taste it before frying — there is nothing worse than a bland falafel.  Another crucial aspect of producing tender, airy falafel comes from the rolling process.  No matter what you do, DO NOT press and compact the mixture into a tight ball.  Instead, take some of the mixture and apply just enough pressure to have it hold its shape.  It takes a bit of practice at first, but you will be rewarded with beautiful, light falafel in the end.

INGREDIENTS:

• 1 lb dried chick peas (garbanzo beans), soaked in water overnight
• 2 red or Spanish onions, coarsely chopped
  
• 2 large garlic cloves, crushed
  
• 1/2 large bunch of parsley
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons sesame seeds
  
• Kosher salt & cayenne pepper to taste
  
• Canola or vegetable oil for frying
  

METHOD:

1. Drain the chick peas from their soaking liquid and pass them, along with the onion, garlic, parsley, through the finest holes of a meat grinder. Alternatively, place the same ingredients into the bowl of food processor and pulse until the texture is that of a coarse, moist meal.
2. Add the cumin, coriander, sesame seeds, cayenne and salt to the ground mixture. Stir to distribute the spice and allow the mixture to rest for at least a 1/2 hour at room temperature.  Taste a small amount for seasoning and adjust accordingly.
3. Line a sheet pan with parchment paper.  With slightly moistened hands, take walnut-sized lumps (about 2 tablespoons) of the rested falafel mixture from the bowl and gently roll into flat, round shapes, about 1 1/2 inches in diameter.  Place the falafel on the lined sheet pan and repeat with the remaining mix.  Allow rolled falafel balls to rest at least another 15 minutes at room temperature before frying.
4. Pour oil into a 4-qt. Dutch oven to a depth of 2″ and heat over medium-high heat until a deep-fry thermometer registers 350˚. Working in batches, fry the falafel until they are a dark, rich brown color, about 4-5 minutes.  Remove from the oil and drain on paper towels.  Repeat with remaining falafel.
5. Serve the falafel warm or at room temperature along with tahini sauce for drizzling.

Makes about 2 dozen falafel

TAHINI SAUCE

Adapted from Claudia Roden’s A Book of Middle Eastern Food

INGREDIENTS:

• 1-3 cloves garlic, to taste
• Kosher salt, to taste
• Juice of 2 1/2 lemons, or more to taste
• 1/4 pint tahini paste
• 1/2 teaspoon ground cumin
  

METHOD:

1. Crush the garlic with salt to for a paste. Mix it with a little of the lemon juice in a large bowl. Add the tahini paste and mix well.
2. Add the remaining lemon juice and enough cold water to achieve a thick, smooth cream, beating vigorously.
3. Season with salt and cumin; taste and add more lemon juice, garlic or salt until the flavor is fairly strong and tart. Add a few more drops water if too thick. It should be just pourable.

I know what you’re thinking — two recipes for chicken wings in three posts?  It might be a bit excessive, but the fact of the matter is, I can’t get enough of them. I love wings, my friends love wings and if the rising price of chicken wings counts for anything, so does the rest of America.  So, for all my readers who might not might not be into the fish sauce or sweet chili-glazed variety, I’m here to offer you a recipe and proper technique for the classic New York-style buffalo wing.

I grew up eating hot wings from a local Bay Area chain called Original Buffalo Wings.  On the nights we were lucky enough to call them dinner, my Mom would order up a “double dozen” along with a bag of fresh fried potato chips and an extra side of blue cheese dip for the crispy (albeit anemic) celery sticks.  Bathed in a velvety, vinegary coating of hot sauce, the wings always remained crisp — a textual enigma which I long considered a well-kept secret of the buffalo wing trade.  Having made these a handful of times now, I can tell you that there are actually few secrets to a great wing.  Just get a hold of some fresh, meaty chicken wings, dry them well to promote even browning, fry them in small batches, toss them with Frank’s RedHot sauce and a bit of margarine (gasp!) and you’ll be left with the the quintessential, finger-lickin’ good buffalo wing.

BUFFALO WINGS

Getting the wings as dry as possible before frying them is a crucial step in achieving a crispy, golden brown wing.  As always, fry the wings in batches that will not overwhelm the pot and drop your oil temperature too dramatically.  In fact, I’ll sometimes allow the oil to exceed 350° in anticipation of drop of 20-30 degrees.  This recipe calls for the use of margarine, an ingredient that I rarely, if ever, use in my cooking.  I’ve tried making them with butter and they simply just don’t turn out the same.  If you are dead-set against using margarine, consider using clarified butter — the absence of the milk solids and water should allow the hot sauce to easily emulsify.  When you are ready to toss the wings with the buffalo sauce, make sure to give it another good whisk as it tends to separate a bit while it sits.  Any hot sauce will do in this recipe, but the wings you’ve eaten in restaurants were probably made using Frank’s.  If you like your wings really hot, simply adjust the ratio of hot sauce to margarine.

INGREDIENTS:

• Peanut, canola, grapeseed or vegetable oil for Frying
• 2 pounds chicken wings (about 20), separated at the joint, wingtips removed
• 6 tablespoons margarine
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (plus more to taste)
• 3 ribs of celery, sliced into 3-inch lengths
• 3/4 cup blue cheese dip (recipe follows)

METHOD:

1. Preheat oven to 200° F.  Pour oil into a heavy medium pot until it reaches a depth of 2-inches.  Heat oil over medium heat until it reaches 350° F on a candy thermometer.
2. Meanwhile, dry the wings thoroughly on paper towels to remove all residual moisture.  Working in batches, fry the wings until they are golden brown and cooked through, about 10 minutes.  Be sure to stir the wings occasionally to prevent them from sticking together.  Transfer the cooked wings to a wire rack set over a paper towel-lined baking sheet and keep them warm in the oven. Repeat frying procedure with the remaining wings.
3. Make the sauce by melting the margarine in a small saucepan over medium heat.  Add the hot sauce and whisk to combine.
4. When you are ready to serve, transfer the chicken wings to a large bowl, pour over the hot sauce mixture and toss until they are thoroughly coated.  Serve immediately with celery stick and blue cheese dip.

Makes 20 Wings

BLUE CHEESE DIP

You can think of this dip as a slightly thicker version of blue cheese dressing.  If you don’t have chives, use green onions.  Feel free to adjust the amount of sour cream and heavy cream to reach a consistency that fits your own personal taste.  If you have the time, make this earlier in the day and place it in the refrigerator to allow the flavors to come together.  Serve cold or at room temperature.

INGREDIENTS:

• 1/4 pound Danish blue cheese, crumbled
• 3 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1/4 – 1/3 cup sour cream
• 1/2 teaspoon Worcestershire sauce
• Hot sauce to taste
• Salt and freshly ground black pepper to taste
• 2 tablespoons minced chives

METHOD:

1. Combine the blue cheese, heavy cream and lemon juice in a small bowl.
2. Add sour cream 1 tablespoon at a time, whisking to combine.
3. Add in the Worcestershire and hot sauce and season to taste with salt and pepper.
4. Fold in minced chives and let stand at least 5 minutes before serving.

This recipe represents yet another entry into the Game Day Food Hall of Fame.  I guess I have football on the brain, or I just can’t get enough of the typical game day offerings – savory, salty homemade junk food. I made these a few years ago for a Super Bowl party and they were gone within minutes.  I too loved the wings, but felt like something was missing.  I had followed the instructions of the original recipe and baked the wings in a hot oven.  They had great flavor due to an overnight soak in cilantro, soy, ginger, garlic and red chili, but I quickly realized that the texture of a baked wing (i.e. flabby chicken skin) was not my favorite.  I needed the crispy-crunch of well-rendered chicken skin — something I was never going to get unless I fried them.  So, using a few tricks I picked up from another wing recipe, I tossed the chicken in a bit of rice flour before frying them to a delicious golden brown.  After a quick toss in the oh-so sticky, sweet chili-glaze I was left with what I consider to be one of the best finger foods around.

If you’re planning on doing any Super Bowl entertaining of your own or you just love a good wing, think about giving this recipe a try.  The asian flavor profile is a welcome alternative to the usual hot sauce/butter laden buffalo wing.  If you’re looking for a special main course, serve these guys atop a bowl of sticky rice to sop up all of that sweet-chili glaze.

SWEET CHILI-GLAZED CHICKEN WINGS

Adapted from Bon Appétit Magazine, July 1997

If you’re adverse to the idea of frying, these wings can be baked on a sheet pan in a 400° for about 20 minutes until they are golden brown.  If you decide to fry them, dredging the wings in rice flour before doing so will ensure the formation of an extra crispy crust.  If you’re having a hard time finding rice flour, you can omit this step and proceed to frying the wings after you’ve thoroughly dried them with paper towels.  Making the glaze is a simple affair, just be careful not to over-reduce the sauce to the point of a caramel. You will know the glaze is ready when it coats the back of a spoon. The resulting glaze is especially sweet, so if you want a bit more of a sour bite to your wings, don’t be afraid to scale back the amount of sugar that is called for here.  Looking for a bit more heat? Add more chili-garlic sauce.  Less heat? Just reduce the crushed red pepper called for in the dish.

INGREDIENTS:

• 2 pounds chicken wings
• 1/4 cup peanut oil
• 3 tablespoons finely chopped cilantro
• 3 tablespoons soy sauce
• 2 1/2 tablesp00ns minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon dried crushed red pepper flakes
• 1 cup rice flour
• Oil for deep frying (such as peanut oil, canola, grapeseed or vegetable)
• 1 cup rice vinegar
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon chili-garlic sauce
• 1/4 cup thinly sliced green onions

METHOD:

1. Cut each chicken wing in half at the joint and remove/discard wingtips.  Place the chicken in a large resealable plastic bag.
2. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger, and 1/2 teaspoon of the red pepper flakes in a bowl until well combined.  Pour the marinade into the plastic bag and turn to coat the chicken evenly.  Cover and refrigerate for at least 2 hours or as long as overnight.  Toss the contents of the bag from time to time to ensure even distribution of the marinade.
3. Remove the chicken wings from the refrigerator at least 20 minutes before frying to allow them to come to room temperature.  Drain the chicken wings from the marinade and dry them thoroughly using paper towels.  Place the rice flour in a shallow plate and set aside.
4. Pour the oil into a large, heavy-bottomed pot to a depth of 2” and heat until a candy thermometer registers 350° F.  Preheat the oven to 200° F.
5. Meanwhile, while the oil is coming up to temperature, make the glaze.  Combine the rice vinegar, sugar, water, chili-garlic sauce along with the remaining 1/2 teaspoons red pepper flakes and 1/2 tablespoon of minced garlic in a medium saucepan.  Bring the mixture to a boil; reduce the heat and simmer until reduced to a thick, syrupy glaze, about 20 minutes.
6. When the oil has reached 350°, toss the chicken wings in the rice flour, patting off any excess.  Working in 2 batches, fry the wings, stirring occasionally to prevent them from sticking to one another, until each is golden brown, about 10-12 minutes total.  Transfer when done to a wire rack set over a sheet tray and keep warm in the oven until all of the wings are fried.  Repeat with remaining chicken wings.
7. Once all of the wings are fried, combine them with the glaze in a large bowl and toss to cover and coat them evenly.  Transfer the glazed wings to a serving platter and garnish with the sliced green onions.  Serve immediately.

Makes 4 appetizer servings

To be completely honest, I didn’t even realize these crispy bites were referred to as crab rangoon until recently.  Growing up, these crab and cream cheese filled wontons were known as crab cheese puffs at my family’s favorite Chinese take-out spot.  I’m pretty sure those guys were skimping on the crab because all I can remember is chomping down into a warm glob of scallion-flecked cream cheese.  Don’t get me wrong, dipped into hot Chinese mustard and highlighter-red sweet and sour sauce, I wasn’t complaining.  Today, wiser and bit more sophisticated, I need that crab.

It’s dungeness crab season here in the Bay Area, and while there might be better dishes out there that highlight the sweet, succulent flesh of these delicious creatures, crab rangoon seems like a perfectly festive nibble to serve as an hors d’oeuvre at any last minute holiday parties.  My version features a bunch of thinly sliced green onions, Worcestershire sauce for added savory depth and just a bit of grated ginger and lemon juice to cut through the richness of the cream cheese.

CRAB RANGOON WITH SWEET AND SOUR DIPPING SAUCE

There really isn’t much to putting together this recipe.  Filling and sealing the wontons can be tricky at first, but after you complete a few of them you’ll get in a groove and bang out the rest in no time.  If you’re having any difficulty sealing the wrapper around the filling, start out by using less filling until you get the hang of the process.  Make sure to eliminate as many air bubbles as possible when sealing the wontons as they can result in holes once they hit the hot oil.  The wontons will have the propensity to float to the surface when frying, so stand guard and keep them submerged with a wire spider/skimmer and flip them periodically to ensure even browning.

INGREDIENTS:

• 1/2 pound fresh crab meat, picked over for any shell fragments
• 8 ounces cream cheese, softened
  
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon soy sauce
• 1/2 teaspoon grated ginger
• 1/2 teaspoon freshly squeezed lemon juice
  
• 1-2 green onions, sliced paper thin
• Freshly ground black pepper to taste
  
• 24 store-bought wonton skins
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 egg yolk
• Oil for frying
  

METHOD:

1. In a large bowl, combine the fresh crab meat with the cream cheese.  Fold in the remaining ingredients up to the wonton wrappers. Taste for seasoning and set aside.
   
2. Create the wonton sealing mixture by dissolving the cornstarch in the 2 tablespoons of water.  Add the egg yolk and stir until well-incorporated and smooth.  Set sealing mixture aside.
   
3. Working one wonton at a time, place a dough wrapper on a work surface and fill it with 1 heaping teaspoon of the crab filling.  Dip your finger in the egg/cornstarch sealing mixture and lightly paint the border of the wonton wrapper.  Fold over the edges of the wrapper to create a triangle while encasing the crab filling, pressing to seal the edges with your fingertips.  Using the back of a fork, ensure that the wontons are sealed by gently crimping the borders to create a fluted edge.  Repeat with remaining wontons.
4. Preheat oven to 200°.  Heat oil in a large, heavy-bottomed pot until it reaches the temperature of 350°.  Working in batches, fry the wontons until crispy and golden brown, about 3-4 minutes.  Drain the wontons on paper towels and keep them warm in the oven while you continue frying the remaining batches.  Serve warm with sweet and sour dipping sauce and/or hot Chinese mustard.
   

Makes 24 wontons

SWEET AND SOUR DIPPING SAUCE

Adapted from Irene Kuo’s, The Key to Chinese Cooking

Much more complex in terms of flavor and not quite as sweet as the translucent, neon-red version served in most Chinese restaurants, this sweet and sour sauce is a terrific compliment to homemade crab rangoon.  Batter and fry up some pork, chop some fresh pineapple and toss in a few tablespoons of sauce for a homemade version of sweet and sour pork.  If the sauce isn’t sweet enough for your tastes, whisk in the optional honey while the sauce is still warm.

INGREDIENTS:

• 5 tablespoons granulated sugar
  
• 1/2 teaspoon table salt
• 4 tablespoons distilled white vinegar
  
• 3 tablespoons light soy sauce
• 2 tablespoons dry sherry or Chinese rice wine
• 3 tablespoons ketchup
• 2 tablespoons peanut or vegetable oil
  
• 1 large clove garlic, peeled and lightly crushed
• 1 tablespoon cornstarch dissolved in 3 tablespoons of water
• 1 tablespoon sesame oil
• 1/2 cup water
• 1 tablespoon honey (optional)
  

METHOD:

1. Combine the sugar, salt, vinegar, soy, sherry, and ketchup in a bowl and stir until sugar is dissolved.  In a separate small bowl, combine the cornstarch/water mixture with the sesame oil and set aside.
2. Heat the peanut or vegetable oil in a medium saucepan set over moderate heat until hot.  Add in the garlic and stir, pressing on the clove until aromatic and lightly browned.
3. Pour in the sauce slowly and stir with the back of a wooden spoon until the liquid comes to a boil.  Turn the heat down to low and add in the cornstarch mixture, stirring until sauce begins to thicken.  Add in the water slowly, stirring until the sauce is smooth and bubbly.  Turn off the heat and set aside to cool.  The sauce can be made in advance as it holds well in the refrigerator for many days and can be frozen for weeks without losing flavor.

Makes about 2 cups

When it comes to fast food guilty pleasures, for me, a good spicy chicken sandwich ranks near the top.  Having eaten my fair share from just about every fast food chain out there while I was in high school, I consider myself to be a bit of a connoisseur when it comes to the crispy, neon-orange chicken pucks of the world.  I know, I know, that crap is not only horrible for you, but also made from ingredients we’d all rather not know about.  That’s precisely why I set out to recreate this drive-thru favorite at home.  Think of it as a slow food take on a fast food classic.

Made with organic, boneless-skinless breasts, a spicy buttermilk marinade and fiery Cajun seasoning blend, the flavor of this scratch-made rendition easily outranks that of its greasy, artificial cousin.  When combined with ripe tomato slices, crisp lettuce and creamy mayonnaise on a homemade sesame seed bun, you have a fried chicken sandwich good enough to get excited about without the guilt of processed, chain food.

It might not be the healthiest sandwich out there, but like mozzarella sticks, you’ll feel better knowing its homemade.

SPICY FRIED CHICKEN SANDWICH

Soaking the chicken overnight in a spicy buttermilk marinade not only adds great heat but also helps tenderize the chicken.  If you don’t have self-rising flour on hand, make your own by combining 1 cup of all-purpose flour with 1 1/2 teaspoons of salt and 1 1/2 teaspoons of baking powder.  I’ve included a recipe for the Cajun seasoning I make at home, but any store-bought brand will work just as well here.  I like the simplicity of a great slice of tomato, fresh lettuce and mayonnaise on this sandwich, but you could just as easily top this chicken with melted cheese, refreshing coleslaw or even substitute the mayo for some ranch dressing.

INGREDIENTS:

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (recipe follows)
• 1 cup self-rising flour
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Mayonnaise for spreading
  
• 4 leaves of butter or leaf lettuce
• Tomato slices for garnish

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper.  Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying.  In a shallow bowl, lightly beat the eggs with the hot sauce and set aside.  Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
   
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture.  Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess.  Place on a clean plate and repeat with remaining chicken.
   
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer.  Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch.  Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken.  Keep first batch of chicken warm in a low, 200° oven.
   
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato.  Serve immediately.

Makes 4 sandwiches

CAJUN SEASONING

INGREDIENTS:

• 1 tablespoon paprika
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

METHOD:

1. Stir to combine all the ingredients in a small bowl.
   
2. Store in an airtight jar.  Use on fish, chicken and pork.
   

When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm.  Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group.  After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. Friday’s in my own kitchen.

It might have been the alcohol, but the first batch was gone within a matter of seconds.  Simultaneously crispy and gooey, these mozzarella sticks seem to defy the laws of physics and flavor.  After the second batch had been demolished, a few halfhearted concessions came my way; they had to admit,  homemade outranked frozen by a long shot.

With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort.

With the question about whether or not it’s a waste of time to make mozzarella sticks at home answered, the question of the perfect dip remained.  We decided to go with a buttermilk dip that was tangy, cooling and delicious.  But I wouldn’t mind trying these with a marinara sauce, too.

MOZZARELLA STICKS WITH BUTTERMILK DIP

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying.  Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer.  As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches.  Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

INGREDIENTS:

For the Mozzarella Sticks:

• 12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
• 1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
  
• 4 teaspoons Italian seasoning
• 1/2 teaspoon table salt
• Freshly ground pepper to taste
• 4 eggs
• 1 cup of all-purpose flour
• Canola oil for frying

For the Buttermilk Dip:

• 1/3 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lemon or lime juice
• 1 tablespoon olive oil
• 1 1/2 teaspoons honey
• 2 tablespoons minced fresh basil
• 2 tablespoons minced green onions
• 2 tablespoons minced flat-leaf parsley
• 1/4 to 1/2 teaspoon of table salt to taste
• Freshly ground black pepper to taste

METHOD:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.
4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.
5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.
6. Serve immediately with buttermilk dip.

Serves 4