BBQ SPICED NUTS
Provided by Eddie Jackson
Time 50m
Yield 2 cups
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Line a baking sheet with foil. Whisk the egg white in a medium bowl until foamy. Stir in the spice rub and maple syrup. Add the almonds and cashews and toss to coat.
- Spread the nut mixture on the prepared baking sheet and sprinkle with a little sugar. Roast until golden brown, stirring halfway through, 30 to 35 minutes. Let cool 15 to 30 minutes. Store in an airtight container for up to a week.
MOLASSES-GOCHUJANG WINGS WITH ALABAMA WHITE SAUCE
Steps:
- For the molasses-gochujang wing sauce: Combine the gochujang, molasses, soy sauce, brown sugar, ginger, garlic, shallot, salt, pepper and 1/4 cup water in a saucepan over medium heat. Bring to a boil. Once the gochujang and sugar have fully dissolved, reduce the heat to medium low and cook for 5 to 8 minutes. Reserve the sauce for tossing with the wings. If the sauce becomes too thick, you can add a little water until the desired consistency is achieved.
- For the wings: Heat the canola oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F.
- Toss the wings in the rice flour in a large bowl. Working in batches, slowly lower the coated wings into the oil. Fry until fully cooked, 10 to 12 minutes. Transfer to a large bowl and toss with the reserved gochujang sauce.
- Drizzle the Alabama White Sauce over the wings or serve on the side for dipping. Top with the scallions.
- Combine the mayonnaise, vinegar, lemon juice, horseradish, black pepper, garlic powder, granulated sugar, salt, mustard and cayenne in a bowl and whisk until fully incorporated.
BARBECUE-SPICE NUTS
Provided by Food Network Kitchen
Time 25m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray.
- Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared
- baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
- Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.
CHIPOTLE HUMMUS WITH TAJIN
A friend of mine has a Mediterranean food truck called Pitas Bites at my beer garden in Houston, Texas, Rosehill Beer Garden, and I swear, he makes the best hummus I've ever had. Imported olive oil helps him keep his menu as authentic as he can. Over time, he has shared a few of his recipes, but his hummus stays under lock and key. I've tried at least a dozen times to no avail to crack the code, and so I decided to create my own sacred hummus recipe with a little Tex-Mex flair, but instead of keeping it top secret, I am sharing it here with you.
Provided by Eddie Jackson
Categories main-dish
Time 10m
Yield 3 cups (720 milliliters)
Number Of Ingredients 9
Steps:
- In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients.
- Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas.
- Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days.
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