COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH
Don't like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure.
Provided by EmKenBken
Categories Lunch/Snacks
Time 1h30m
Yield 4 Sandwiches
Number Of Ingredients 18
Steps:
- Marinade:.
- Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
- Buttermilk Herb Mayo:.
- In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
- Dry Mixture:.
- Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
- One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
- Line a baking sheet with paper towels.
- Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
- Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.
Nutrition Facts : Calories 3271.1, Fat 335.2, SaturatedFat 44.8, Cholesterol 48.3, Sodium 4256.1, Carbohydrate 52.8, Fiber 3.2, Sugar 2.5, Protein 22.9
COPYCAT SHAKE SHACK SHACK STACK BURGER
Ever want the thing you love and the other thing you love at the same time? Shake Shack has a knack for giving us that. Cheeseburger and 'Shroom Burger together in harmony.
Provided by EmKenBken
Categories < 4 Hours
Time 1h25m
Yield 4 4 Shake Shack Stack Burger
Number Of Ingredients 22
Steps:
- Heat oven to 375 degrees F.
- ShackSauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and 1/8 teaspoon cayenne pepper. Refrigerate until ready to use.
- Mushroom Stuffing:.
- Using 2 tablespoons of oil, lightly oil two rimmed baking sheets; place mushroom caps gill side down. Brush mushroom caps with 2 tablespoons oil, season with salt and pepper. Place in preheated oven. Cook until tender, 30 to 35 minutes. Set aside until completely cool. Using a sharp knife, slice mushrooms in half horizontally, making sure to cut two even slices, without holes.
- Mushroom Filling:.
- Meanwhile, make the mushroom filling. In a medium bowl combine: the cheeses, onion powder, garlic powder, 1/2 teaspoon flour, the egg yolks, and the cayenne pepper. Shape the filling into 8 equal patties, 1/2 inch smaller in diameter than the mushroom caps. Place prepared cheese patties on the gill side of each sliced mushroom cap, making sure to leave a 1/2 inch border. Top each with other side of mushroom pressing firmly around edges to seal filling inside. If it is difficult to seal mushroom patties filling remove some cheese mixture.
- Mushrooms Breading:.
- Place remaining flour in a wide dish. Place beaten eggs in another wide dish, place panko bread crumbs in a third wide dish, set aside.
- Dredge the stuffed mushroom caps in the flour, dip in egg, coating them completely, then dredge in the panko. Repeat beading steps again with mushrooms. Refrigerate breaded mushrooms while forming burger patties.
- Form burger patties:.
- Form hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with remaining teaspoon salt and remaining 1/4 teaspoon black pepper. Refrigerate.
- Mushroom Frying:.
- In a medium sized heavy bottomed pot, fitted with a deep-frying thermometer, over medium-high, heat oil to 350 degrees F Line a baking sheet with paper towels. In batches, cook mushrooms, turning once, until deep golden brown on each side, about 2 to 3 minutes a side. Place mushrooms on prepared baking sheet to drain.
- Cook Burgers:.
- Heat a large cast iron skillet over medium-high, working in two batches place patties in skillet; using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using the spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to a baking sheet. Repeat the process with the remaining burger patties.
- Dividing evenly, top bottom buns with cheeseburgers, fried 'shrooms, tomato, and lettuce. Spread tops of buns with ShackSauce. Close sandwiches. Serve Hot.
COPYCAT SHAKE SHACK SMOKESHACK
One cheeseburger...good....two cheeseburger, BETTER. Ever try a "smashie burger"? Shake Shack is famous for making them famous to the cityfolk. Crusty, juicy meat, loaded with delicious fixins' have people standing in line. The ShackSauce is worth the wait alone.
Provided by EmKenBken
Categories Lunch/Snacks
Time 35m
Yield 4 burgers, 3 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 150 degrees F. Place a rimmed baking sheet in the oven.
- After forming hamburger patties into 8 (5-inch) wide patties, about 1/3 inch-thick, sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Refrigerate.
- Shack Sauce:.
- In a small bowl, stir together; mayonnaise, mustard, ketchup, pickle brine, and cayenne pepper.
- Heat butter in a cast-iron skillet over medium -ow. Place buns, split side down in skillet until golden, 2 to 3 minutes; transfer to a plate.
- Increase heat to medium-high, working in two batches place patties in the pan, Using a large, sturdy spatula, firmly press burgers into the pan making sure they "smash slightly" and adhere to the pan. Cook, undisturbed, until bottom of burger is dark brown and crisp, 2 to 3 minutes. Flip patties, using spatula to "smash" lightly again; top each burger with a cheese slice, cook until cheese has melted and burger patty is dark golden brown on other side, 1 to 2 minutes. Transfer burgers to baking sheet in the oven. Off of the heat, using paper towels if needed, wipe any excess cheese or oil from the skillet. Repeat the process with the remaining burger patties.
- Assemble:.
- Dividing evenly layer buns with a two cheeseburgers, two strips of bacon and chopped cherry pepper. Spread 1 tablespoon of ShakSauce on each top buns. Top burgers and serve hot, with additional ShakSauce on the Side.
Nutrition Facts : Calories 1842.2, Fat 142.1, SaturatedFat 60.5, Cholesterol 410.6, Sodium 4056.1, Carbohydrate 35.6, Fiber 0.7, Sugar 7.1, Protein 103.6
COPYCAT SHAKE SHACK CRINKLE CHEESE FRIES
I didn't know cheese sauce until I KNEW Shake Shack cheese sauce. Think of the best nacho cheese sauce you've ever had. Then forget it forever. This is its replacement. Pour it on homemade crinkle fries and, you've got yourself a new hobby.
Provided by EmKenBken
Categories < 4 Hours
Time 2h3m
Yield 1 batch of fries, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- In a large saucepan over medium, heat oil. Add onion, jalapeño, peppercorns, and salt. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Remove from heat. Add the cream and vinegar; allow to steep for 20 minutes.
- Meanwhile, In a deep heatproof bowl, combine cheeses. Place a fine mesh strainer over the bowl containing the cheese. Strain cream mixture over the cheese mixture. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and fully melted. If cheese doesn't melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Cover with foil and set aside while preparing Crinkle Fries.
- Crinkle Fries:.
- Fill a large bowl with cold water. peel potatoes, placing in water to keep from turning brown.
- Slice potatoes 1/2 inch thick lengthwise. Place potato slices in water as you work.
- Fill another large bowl with cold water.
- Bring a large pot of water to a boil.
- Place a slice of potato on your work surface. Using a crinkle cutter, and starting at one end of the potato, firmly press into the potato, making sure to punch all the way through to create the familiar wavy shape. Repeat your next cut 1/2- inch from the first, creating your first "crinkle fry" Submerge the fries in the prepared bowl of water. Continue with remaining potato slices.
- Rinse the cut fries in cold water, to remove excess starch. Set aside a few baking sheets topped with layers of paper towels.
- Cook fries in n boiling water in batches (so the water does not drop below a simmer) until they start to become slightly translucent, 4-5 minutes. Remove fries from water using a slotted spoon, or a spider, to prepared baking sheets. Pat fries dry thoroughly, and allow to cool fully (they can be placed in the refrigerator or freezer once they are no longer very hot) to speed cooling.
- In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 325°F Working in batches, fry until potatoes are a pale, and are not yet golden, 3 to 4 minutes a batch. Drain on paper towel-lined racks. Allow to cool completely.
- Tip:.
- Fries can be frozen at this point; to assist in quick preparation in the future.
- To freeze: spread fries on a rimmed baking sheet lined with wax or parchment paper; place in freezer until frozen solid. Transfer fries to a resealable plastic bag until ready to cook.
- Cook the fries:.
- Prepare two baking sheets by topping with a few layers of paper towels. Reheat cheese sauce if it has cooled.
- In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 375 degrees F. Working in batches, cook fries until golden brown and crisp, 2 to 3 minutes a batch. Drain on prepared baking sheets. Transfer fries to a platter, season with salt. Top with cheese sauce. Serve immediately.
Nutrition Facts : Calories 1944.3, Fat 195.3, SaturatedFat 47.3, Cholesterol 111.2, Sodium 938.7, Carbohydrate 42.4, Fiber 5.2, Sugar 2.4, Protein 12.9
COPYCAT SHAKE SHACK SALTED PEANUT BUTTER HOT CHOCOLATE
Shake Shack has put a new spin on an old Classic. I didn't think hot chocolate could be any more decadent, but, the smooth peanut butter adds a touch that's delightful; and perhaps addictive! Don't skip the salt...it really is something special.
Provided by EmKenBken
Categories Beverages
Time 20m
Yield 40 oz, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, over medium, stir together; chocolate, milk, and sugar and vanilla. Cook, stirring constantly, until chocolate is completely melted and mixture is hot, about 5-7 minutes.
- Add peanut butter to chocolate mixture. Remove from heat; whisk until frothy and peanut butter is well incorporated. Serve hot, topped with whipped cream, if desired.
Nutrition Facts : Calories 515.4, Fat 42.4, SaturatedFat 21.5, Cholesterol 29.7, Sodium 279.8, Carbohydrate 33.9, Fiber 8.3, Sugar 19.2, Protein 17.1
VENEZUELAN SPICED HOT CHOCOLATE
Make and share this Venezuelan Spiced Hot Chocolate recipe from Food.com.
Provided by DailyInspiration
Categories Beverages
Time 40m
Yield 8 cups
Number Of Ingredients 8
Steps:
- Combine milk with spices and sugar in a large heavy saucepan. Cook over medium heat, stirring to dissolve sugar, until milk just starts to bubble around the edges (scalding). Lower heat and cook 10 minutes. Remove from heat and allow to steep 10 additional minutes, then strain into another large heavy pot. Heat gently, then add chocolate and rum (add rum off flame). Whisk briskly 5 minutes over low flame until chocolate is completely melted.
Nutrition Facts : Calories 386.5, Fat 24.1, SaturatedFat 14.9, Cholesterol 34.2, Sodium 127.8, Carbohydrate 25.3, Fiber 5.2, Sugar 5.1, Protein 11.9
MINT CHOCOLATE PEANUT BUTTER SHAKE
Make and share this Mint Chocolate Peanut Butter Shake recipe from Food.com.
Provided by Vegan Dave
Categories Shakes
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Grind mint leaves and chocolate in a coffee grinder until finely powdered.
- Pour the mixture into a blender and add crushed ice + peanut butter.
- Give it a quick pulse.
- Pour in soy or hemp milk and blend.
Nutrition Facts : Calories 174.8, Fat 8.7, SaturatedFat 1.4, Sodium 173.7, Carbohydrate 13.7, Fiber 3.7, Sugar 2, Protein 13
REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE
Rich, smooth peanut butter cheese cake. This is a sure fire hit at any gathering or just to have around the house.
Provided by Best Baker Jen
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
- Gradually beat in sweetened condensed milk, then melted chips, until smooth.
- Add eggs and vanilla;; beat well. Pour into prepared crust.
- Bake 60-70 minutes or until center is almost set.
- Remove from oven.
- With knife, loosen cake from side of pan.
- Cool.
- Remove side of pan.
- Refrigerate until cold.
- Garnish with chocolate drizzle.
- Store, covered, in refrigerator.
- Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
- cook and stir until slightly thickened. DO NOT BOIL.
- Cool slightly.
- Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
- **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.
COPYCAT SHAKE SHACK CHOCOLATE FROZEN CUSTARD
Make and share this Copycat Shake Shack Chocolate Frozen Custard recipe from Food.com.
Provided by EmKenBken
Categories Frozen Desserts
Time 35m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Set a fine mesh strainer over a large bowl, resting in a ice bath. Place chocolate in a medium heatproof bowl.
- In a medium, heavy-bottomed pot, whisk together egg yolks, sugar, and cocoa powder until well combined. Whisk in cream and milk until yolk mixture is fully incorporated. Cook over medium heat, whisking frequently, until custard thickens enough that a finger swiped across the back of a wooden spoon leaves a clean line and the temperature reaches 170°F on an instant-read thermometer.
- Pour mixture over chopped chocolate. Allow mixture to rest for 2 minutes until chocolate is melted, whisk until chocolate is completely incorporated into custard base.
- Immediately pour chocolate custard through sieve into prepared ice bath. Stir salt and vanilla into the custard. Occasionally stir custard while it is in the ice bath. Once custard is at room temperature, transfer to refrigerator to chill fully.
- Churn custard in ice cream maker, until the texture of soft serve, according to manufacturer's instructions. Transfer to an airtight container and freeze until firm enough to scoop, about two hours.
Nutrition Facts : Calories 556.4, Fat 43.5, SaturatedFat 25.1, Cholesterol 408.1, Sodium 159.6, Carbohydrate 36, Fiber 1.8, Sugar 30, Protein 9.8
DECADENT PEANUT BUTTER HOT CHOCOLATE
I found this one in the local paper last year, lost it for awhile, and I'm now posting it for safekeeping. This is a little different from the other versions posted here -- no honey, no instant hot cocoa mix, and the chocolate flavor is doubled with cocoa powder and dark chocolate chips. If you are one for sweets with a spicy kick, you can use "The Heat is On" flavor from Peanut Butter and Co in place of the regular peanut butter.
Provided by Muffin Goddess
Categories Beverages
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, peanut butter, sugar and cocoa powder in the blender. Puree until very smooth, then transfer to a medium saucepan. Bring to a simmer over medium heat.
- Add the chocolate chips and continue heating, stirring constantly, until chips are melted and mixture is smooth (about 4-5 minutes).
- Ladle into mugs.
- Garnish with marshmallows or chopped candies, if desired.
Nutrition Facts : Calories 624.1, Fat 36.3, SaturatedFat 15.1, Cholesterol 18.3, Sodium 233.8, Carbohydrate 73.2, Fiber 8, Sugar 60.2, Protein 17.7
COPYCAT SHAKE SHACK SHACK ATTACK CONCRETE
How do you describe a frozen chocolate custard that has everything a kid could imagine putting in it? Maybe you could just call it a Shack Attack? Hint: Cookie dough, dark chocolate chunks, truffles and fudge sauce.
Provided by EmKenBken
Categories Ice Cream
Time 59m
Yield 1 1/2 Quarts
Number Of Ingredients 13
Steps:
- Make Chocolate Frozen Custard:.
- https://www.geniuskitchen.com/recipe/chocolate-frozen-custard-537408.
- Before freezing, fold in cookie dough, chopped truffles, and chocolate chunks.
- Transfer to a freezer safe container and freeze for at least two hours, or until firm enough to scoop. While Concrete freezes make fudge sauce.
- Fudge Sauce:.
- in a small saucepan over medium, combine the heavy cream, butter, brown sugar, corn syrup and salt bring to a simmer stirring to combine. Add the chocolate and cocoa powder; reduce the heat to low and cook, whisking, until the chocolate is melted and the sauce is smooth, 1 to 2 minutes. Add the vanilla. Transfer to a heatproof bowl. Cool 10 minutes before serving. Scoop concrete into desired portions top with fudge sauce and sprinkles.
Nutrition Facts : Calories 2630.3, Fat 192.6, SaturatedFat 110.5, Cholesterol 336.3, Sodium 680.8, Carbohydrate 255.2, Fiber 29.1, Sugar 70.4, Protein 30.4
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