BOOM BOOM SAUCE
I have been trying to replicate "Chuy's Boom Boom Sauce" for months. I was complaining to a friend that I couldn't get it right. She said, "Chicken. Try cream of chicken soup." That was it! Use more or less serrano and jalapeno peppers according to your desired heat level. The consistency is great for a sauce. If you want to eat it as a dip, use the flour.
Provided by dschuetze78
Categories Sauces
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Seed and dice peppers, garlic, and cilantro.
- Saute peppers and garlic in pot with a splash of chicken stock.
- Add soup, cilantro, green chilies, and tomatillos to the pot.
- Cook until warm.
- Pour into blender and blend until smooth.
- Move mixture back to the pot and add cheese.
- Cook until cheese melted through.
- Serve warm.
- For thicker Boom Boom:.
- Sift 1-2T flour into blender with sauce.
- Blend until smooth.
KOREAN-INSPIRED CORN DOGS WITH BOOM BOOM SAUCE
I went out on a date night with my husband to Koreatown in Manhattan on 32nd Street and we had Korean corn dogs for dinner. Once we ate them, I knew I had to recreate them for myself, but make them into a bite-sized treat!
Provided by Katie Lee Biegel
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Fill a large Dutch oven halfway with canola oil. Heat to 325 degrees F over medium heat. Place a wire rack in a rimmed baking sheet. Preheat the oven to 200 degrees F.
- While the oil is heating, halve the hot dogs crosswise and skewer each one lengthwise with a takeout chopstick, thick skewer or ice-pop stick. Arrange them in a single layer on a plate and place in the freezer until cold but not frozen, 10 to 15 minutes.
- Mix together the milk, brown sugar and egg in a large bowl with a rubber spatula. Add the all-purpose flour, rice flour, baking powder and salt and stir until combined and smooth. The batter should be thicker than a pancake batter, but you should be able to wrap it around the dogs easily. Add another tablespoon or two of water if the mixture gets too thick. Place the panko and sweet potato fries, if using, in separate wide shallow bowls or baking dishes.
- To make the regular dogs (without the sweet potatoes), dip the hot dogs one at a time in the batter, making sure the entire dog is coated. Roll the battered dog in the panko, then drop it in the hot oil. You can fry 4 to 5 at a time. Fry until deep golden brown, 3 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- Or, to make the sweet potato dogs, dip the hot dogs one at a time in the batter, then roll in the sweet potato mixture, firmly pressing on any loose potatoes. Fry until the potatoes and batter are deep golden brown, 4 to 5 minutes, then remove with a slotted spoon to the rack-lined baking sheet. Place the baking sheet in the oven to keep the dogs warm and repeat with the remaining hot dogs, allowing the oil to return to 325 degrees F before frying the next batch.
- When ready to serve, sprinkle with the granulated sugar if desired and drizzle with the Boom Boom Sauce and ketchup or mustard, if using. Serve warm.
- Mix the mayonnaise, sweet chili sauce, sriracha and garlic salt together in a medium bowl. Transfer into a squeeze bottle (if desired). Refrigerate until ready to use.
BOOM BOOM'S MARINATED GRILLED SHRIMP
Make and share this Boom Boom's Marinated Grilled Shrimp recipe from Food.com.
Provided by Timothy H.
Categories < 30 Mins
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 1.In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
- 2.Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- 3.Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Nutrition Facts : Calories 272.6, Fat 14.7, SaturatedFat 2.2, Cholesterol 230.4, Sodium 472.2, Carbohydrate 2.7, Fiber 0.2, Sugar 0.5, Protein 31.1
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ORDER FOOD NOW!
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