APPETIZER ESSENTIALS: SPICY CHICKEN TENDERS
I was home alone, and decided on something simple yet yummy. So, I looked around the spice racks, came up with some ideas, and then made some marinated chicken tenders, and served them with two different sauces. So yummy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 15
Steps:
- PREP/PREPARE
- You may have your own fav dipping sauce that you use things like chicken tenders... these are the two that I used: My spicy beef/pork sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=4 My spicy burger sauce: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=2
- Gather your Ingredients (mise en place).
- Whisk all the marinade ingredients together in a bowl.
- Add the chicken tenders, and place into the fridge for about 90 minutes.
- Chef's Tip: I usually pour the marinade into a Ziploc bag, and then throw in the tenders. Every 10 minutes or so, I go in the fridge, and give the bag a squeeze.
- While the tenders are in the fridge, mix together the breading ingredients, using a shallow bowl.
- About 20 minutes before baking, place a rack in the middle position, and preheat the oven to 400f (205c).
- Remove the tenders one at a time, shake off the excess marinade, and coat with the breading mixture.
- Place them on a parchment-lined baking sheet, and give each one a bit of space.
- Chef's Note: When finished discard the remaining breading and marinade.
- Place in the preheated oven, until cooked through, and the crust is a golden brown, about 20 - 22 minutes.
- PLATE/PRESENT
- Serve with your favorite dipping sauces. Enjoy.
- Keep the faith, and keep cooking.
SAUCE ESSENTIALS: SPICY BURGER SAUCE
It is casual Thursday, and I threw this together for tonight's dinner of burgers and fries. It has a little bit of spice to it, and a little bit of tang. I tried it out on a couple of my houseguests, and they all gave it two thumbs up :-) So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Spreads
Number Of Ingredients 8
Steps:
- PREP/PREPARE
- If you are looking an awesome spicy ketchup, you must try this: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=2
- Gather your Ingredients (mise en place).
- Add all the ingredients to a mixing bowl.
- Whisk until thoroughly combined.
- Place in a non-reactive container in the fridge, until ready to use.
- PLATE/PRESENT
- Use as a topping on your favorite burgers. Enjoy.
- Keep the faith, and keep cooking.
ANDY'S ESSENTIALS: A BURGER TO BE RECKONED WITH
I made a bunch of these burgers for my incoming houseguests, and they absolutely loved them. Then, I posted a photo on this site, and I had a bunch of folks ask me to post the recipe. I honestly think that this is one amazing burger; however, you must follow the recipe as written. Since I did not intend to post this recipe, I am...
Provided by Andy Anderson !
Categories Burgers
Time 20m
Number Of Ingredients 14
Steps:
- 1. PREP/PREPARE
- 2. I have not tried this recipe using regular ground beef; however, if I did, I would select something like ground chuck.
- 3. You can use store-bought or homemade sliders. If homemade is your preference, here is my recipe: https://www.justapinch.com/recipes/bread/other-bread/ready-when-you-want-them-freshly-baked-yeast-rolls.html?r=7 This sauce is essential to the recipe without it, the recipe falls apart: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html Okay, you do not have to make your own mustard, but if you always wanted to give it a try, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-yellow-mustard.html?r=6
- 4. Gather your Ingredients (mise en place).
- 5. Take the ground buffalo, and shape it into a patty, slightly larger than your bun (there will be some shrinkage during the cooking process). Sprinkle both sides with some salt and pepper, and throw into a hot pan (you should hear a nice satisfying sizzle). After a few minutes, flip the burger, and cook for another minute or two.
- 6. Chef's Note: If you are adding cheese, do that now.
- 7. Cut the bun in half, and add the mayo to the cut side of the bottom half. Add the yellow mustard to the cut side of the top half. Add enough lettuce to cover the bottom of the bun. Add Andy's spicy beef/pork sauce.
- 8. Add a slice of nice fresh tomato.
- 9. Add the burger, with the sautéed onions, and pickles (if using).
- 10. PLATE/PRESENT
- 11. Serve with chips, fries... whatever suits your fancy. Enjoy.
- 12. Keep the faith, and keep cooking.
SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB
I have many different dry rubs. This one is designed to work with cuts of pork, and beef, over the low/slow times usually associated with smoking. It helps to generate a nice "bark" on things like beef and pork, but I would not recommend it for pan frying, or high-heat oven baking. I have other rubs for that. When the...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
- 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
- 6. PLATE/PRESENT
- 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
- 8. Keep the faith, and keep cooking.
SAUCE ESSENTIALS: ASIAN-STYLE BBQ SAUCE
Working on a sauce to serve with tonkatsu (Japanese breaded fried pork), and this is what I came up with. It has tart and sweet notes that go perfectly with pork; especially pork that had been breaded and fried. Still working on the tonkatsu, but this is the sauce I will be using. This recipe works with fried pork, but I think it would be great with chicken and/or beef. Truth be told, there actually is a tonkatsu sauce; however, since I took liberties with this recipe, I decided to just call it Asian. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Other Sauces
Number Of Ingredients 10
Steps:
- PREP/PREPARE
- Here are two recipes for you that are homemade: This first recipe is the one I used for the spicy ketchup. This is not chili sauce, nor is it a plain ketchup, although either one would probably work. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-condiment-essentials-spicy-beef-pork-sauce.html?r=9 A lot of folks like Worcestershire sauce; however, they do not like it when they find out it is made with anchovies. This recipe is anchovy free, and taste great. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- Gather your Ingredients (mise en place).
- Whisk all the ingredients together, and store in a non-reactive container, in the fridge, until ready to use.
- PLATE/PRESENT
- Use on fried pork, chicken; even beef. Enjoy.
- Keep the faith, and keep cooking.
CONDIMENT ESSENTIALS: SPECIAL SECRET SAUCE
Okay, sing along with me... Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. Or not. I would hesitate to call this a "copycat" recipe because of some of the changes I made to it. Hint: Their "special" sauce is not made with thousand-island, or French dressing. It has some of the ingredients of both, but it is different. That is why it is "special." So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Dressings
Number Of Ingredients 12
Steps:
- PREP/PREPARE
- You will need a mixing bowl, whisk, and non-reactive container to make and store this recipe.
- Anytime you are making a sauce, dressing or spread; especially if it has dry spices, you should always let it mellow in the fridge overnight and give those ingredients a chance to know one another. You will be glad you did.
- Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This particular recipe, if stored correctly, should last about 2 weeks.
- Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1 Another recipe I used is my homemade ketchup. If you are interested, here you go: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=3
- Gather your ingredients (mise en place).
- This is easy/peasy to assemble.
- Add all the ingredients to the mixing bowl.
- Whisk together and store in a proper container in the fridge until needed.
- WOW, I am bushed. Think I will go take a nap.
- PLATE/PRESENT
- This sauce works on burgers and even fish. My favorite way to use it is to get a mess of garden greens, maybe add some ground beef, or sliced deli meats, and drizzle this on top. Enjoy.
- Keep the faith, and keep cooking.
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