Brie Larson and Courtney McBroom's Salted Margarita Pie

Ingredients

Crust

1½ cups graham cracker crumbs

1/2 cup (2 ounces) finely crushed tortilla chips

3 tablespoons granulated sugar

1/4 teaspoon kosher salt

1¼ sticks (10 tablespoons) unsalted butter, melted

Filling

1 (14-ounce) can sweetened condensed milk

4 egg yolks

1/3 cup fresh lime juice

2 tablespoons tequila blanco

1 teaspoon lime zest

Topping

1 teaspoon chile lime salt, such as Tajín

2 teaspoons lime zest

1 cup heavy cream

1/3 cup powdered sugar

1/4 cup sour cream

1 tablespoon orange liqueur, such as Cointreau

Preparation

Preheat the oven to 375 F.

Make the crust:

Add the graham cracker and tortilla chip crumbs to a large bowl and stir in the granulated sugar and salt. Add the butter and mix to combine.

Press the mixture into a 9-inch pie pan and bake for 8 to 10 minutes, until the edges just start to brown. Remove from the oven and reduce the oven temperature to 325 F.

Make the filling:

Add the sweetened condensed milk and egg yolks to a medium bowl and whisk until smooth. Add the lime juice, tequila and lime zest, and pour the filling into the baked crust. Return to the oven and bake for about 15 minutes, until the filling is set but still jiggles a bit when you shake it. Remove from the oven and allow to cool to room temperature. Chill in the fridge for at least 2 hours.

Make the topping:

1.Stir together the chile lime salt and lime zest in a small bowl. Set aside.

2.Add the heavy cream and the powdered sugar to a large bowl and whip it to medium peaks. (This can be done by hand or with a stand mixer with a whisk attachment on medium-high.)

3.Add the sour cream and liqueur and continue to whip to medium-stiff peaks.

Assemble the pie:

Spread the whipped cream mixture on top of the chilled pie, creating swoops and swirls or whatever you like.

Sprinkle the top with the chile lime salt mixture, slice and serve.

Source: https://www.today.com/recipes/brie-larson-salted-margarita-pie-recipe-t300582

Beer Battered Cheese Curds

Ingredients

1 cup all-purpose flour

1 teaspoon thyme

1 egg

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 cup dark stout beer, such as Guinness

4 cups vegetable oil

8 ounces frozen cheese curds

kosher salt, to taste

4 ounces sweet Thai chili sauce

Preparation

1.In a medium bowl, combine the flour, thyme, egg, garlic powder, Italian seasoning and beer. Whisk it together until it is all evenly incorporated.

2.In a large saucepot, heat the oil over medium-high heat. Once the deep-fry thermometer reaches 350 F, turn the temperature to medium.

3.Dredge the frozen cheese curds in the beer batter and individually drop them into the oil, being careful not to overcrowd the pot.

4.Fry the curds until they are golden brown, making sure the shell doesn't break.

5.Place curds on a paper towel to drain excess oil and immediately sprinkle with kosher salt.

6.Serve with sweet Thai chili sauce on the side for dipping.

Source: https://www.today.com/recipes/beer-battered-cheese-curds-t300607

Brown Butter Mummy Rice Krispie Treats

 

Ingredients

5 cups crispy rice cereal, such as Rice Krispies

1/3 cup unsalted butter

1 (16-ounce) bag bag marshmallows

1 teaspoon vanilla extract

1 pinch salt

2 cups white chocolate chips

1 teaspoon coconut oil

sprinkle googly eyes

Preparation

1.Line a 9- by 9-inch square baking pan with parchment paper on all sides and grease the parchment with cooking spray. Pour the cereal into a large mixing bowl and set aside.

2.In a large pot, brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Add in the marshmallows and cook, stirring occasionally, until the marshmallows melt completely. Remove from the heat immediately and add the vanilla extract and salt. Stir to combine.

3.Pour the melted marshmallow into the bowl with the cereal. Use the spatula to fold together until evenly combined.

4.Transfer the mixture into the prepared pan. Rinse off your spatula, then use it (still a little bit wet, this will help) to pat the mixture into an even layer. Place in the fridge to set for 20 minutes, then remove and cut into 12 rectangles.

5.In a microwave safe bowl, melt the white chocolate and coconut oil in 15 second increments, stirring in between each. Repeat until completely melted and smooth.

6.Dip your Rice Krispie treats about 2/3 of the way in the white chocolate to coat evenly. Place your googly eye sprinkles.

7.Spoon the leftover white chocolate into a piping bag and snip off the end to make a small hole. Drizzle the treats with more white chocolate over the top to make them look like mummies. Place in the fridge to set for 20 minutes. Enjoy!

Source: https://www.today.com/recipes/brown-butter-mummy-rice-krispie-treats-t300625

Crack Burgers

Ingredients

1.5 lbs ground beef 80/20 blend

1 Cup shredded cheddar cheese

¼ Cup sour cream

½ Cup bacon crumbles (six strips of bacon)

2 Tbsp. ranch seasoning

6 cheese slices

6 brioche hamburger buns

Optional Toppings

Burger sauce

Caramelized onions

Pickles

Instructions

Cook six strips of bacon until crispy. Remove and cut into small pieces or break into crumbles. Set aside.

In a large mixing bowl, add ground beef, shredded cheddar cheese, sour cream, ranch dressing, and bacon bits. Mix altogether.

Form six 1/4 pound patties.

On a preheated griddle, cook patties for five minutes on one side. Flip and cook for four minutes. Add cheese slices, cover, and cook for one more minute or until cheese is melted on top. Remove.

Place on a brioche bun and serve with your favorite toppings. I recommend burger sauce, caramelized onions, and pickles.

Taco Fried Rice

 

Ingredients

2 tbsp Dan-O’s Chipotle

2 tbsp Dan-O’s Taco-O

1 lb ground beef or turkey

6 cups cooked rice (preferably day-old)

1 cup green bell peppers, diced

1 cup red bell peppers, diced

3 green onion bulbs, split in halves and separate white and green parts

4 eggs

1 cup corn (fresh or frozen)

4 tablespoons vegetable oil

Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Preparation Instructions

Preheat the flat top grill to medium-high heat. Add the vegetable oil and let it heat up.

Add Vegetables: corn, diced green and red bell peppers. Stir well and cook for about 3-4 minutes until the vegetables are tender.

Add the ground beef or turkey to the grill. Cook until browned, breaking it apart with a spatula.

Add the cooked rice. Sprinkle generously with Dan-O’s Tac-O and Dan-O’s Chipotle.

Stir everything together, allowing the rice to heat through and absorb the flavors. Cook for another 5 minutes, stirring occasionally to prevent sticking. Then mix all together the rice and vegetables.

Push the rice mixture to one side of the grill. Crack the eggs onto the other side and scramble them until fully cooked. Once done, mix the scrambled eggs into the rice mixture.

Transfer the taco fried rice to plates and add optional toppings like shredded cheese, sour cream, chopped cilantro, add that Mexican sauce here or sliced jalapeños as desired.

Source: https://danosseasoning.com/recipes/taco-fried-rice/?srsltid=AfmBOopKDU_9MdeTZbZPWQ1zMw7x9u9jlQxCpE4vFSy3mURsRP74Q3KY

Hot Honey Ranch Dipping Sauce

•  1 C Sour Cream
• 2/3 C Hot Honey (can blend hot honey and sriracha honey)
• 2 T Garlic Chili Oil (adjust for spice preference)
• 4 T Ranch Seasoning
• 4 T Freshly chopped Dill
• 2 t. Crushed Red Pepper Flakes

1. Combine all ingredients in a mason jar, stir until smooth.
2. Transfer to an air tight container and refrigerate for up to 10 days.
3. Serve chilled, or warmed. Your preference.

Additional uses: Use as a pizza drizzle, dipping sauce for pizza crust, or finishing sauce for roasted veggies.

Dried Chilies to Replace Chili Powder

 

How to Prepare Chiles for Cooking

Cooking with chilies is a three-step process. First, you've got to clean them by removing their stems and seeds. (Wear gloves if you're in any way sensitive to spicy food or have sensitive skin!) Next, I recommend toasting them for maximum flavor. Finally, they need to be ground or puréed. I'll walk you through each of these processes.

Clean - remove stems and seeds

Toasting chilies, just like toasting spices, can improve their flavor and add complexity. It's not 100% necessary, but it takes only a few minutes. There are a number of ways to do it.

The oven is the best method if you're toasting lots of chilies. Spread them out on a rimmed baking sheet, and place them in an oven preheated to 350°F (180°C), turning them occasionally, until they smell roasted and are very pliable. (If you toast the chilies before cleaning them, they'll also puff up.)

A skillet is a decent choice if you're doing only a few. Place them in a dry skillet, and heat over medium heat, tossing them occasionally, until they're toasted and pliable. It'll take about three minutes.

The microwave is an even better tool for the job than the stovetop, and it's my method of choice for a single batch of chilies. Just lay the chilies on a microwave-safe plate, and microwave them on high in 15-second intervals until they're toasted and pliable. It should take around 30 seconds.

Ingredients

• 3 whole sweet fresh dried chilies, such as costeño, New Mexico, or choricero, stems and seeds removed

• 2 small hot dried chilies, such as de árbol or cascabel, stems and seeds removed

• 3 whole rich, fruity dried chiles, such as ancho, mulato, negro, or pasilla, stems and seeds removed

• 2 whole chipotle dried chilies canned in adobo sauce, plus 2 tablespoons (30ml) sauce

• 1 quart (950ml) homemade or store-bought low-sodium chicken stock

• Directions

  1. Place chiles on a microwave-safe plate and microwave on high at 15-second intervals until hot, pliable, and toasted-smelling, about 30 seconds total.

  2. Combine all chiles in a medium saucepan and add chicken broth. Simmer over medium-high heat until chiles are completely tender, about 10 minutes. Alternatively, place chiles and chicken broth in a 2-quart microwave-safe container, cover with plastic wrap, and microwave on high power until liquid is simmering, about 5 minutes. Let stand 5 minutes. Transfer to a countertop blender or hand blender cup and blend until completely smooth.

  3. Store chile paste in the refrigerator for up to 1 week. Alternatively, divide paste into ice cube trays, freeze, and transfer frozen chile paste cubes into freezer bags to store in the freezer for up to 6 months.

  4. Exchange 4:1 (4 paste to 1 powder)