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- Welcome to Make This Tonight. I'm your host Frankie Celenza and today we are focusing on front porch swinging and sweet tea sippin' so strap in y'all because we're doing southern hospitality. Recipes now. Chicken and waffles is a direct result of jazz music in the United States. Let's make a European version. Here we have our flour, melted butter. Cup and a half of milk. Two eggs, two eggs. Here we have baking powder which is super duper important to making these waffles rise. How you make a waffle Italian? Well, you can't make a waffle Italian, but you can add some Parmesan cheese and that will add a savory element and that's the whole beautiful thing about chicken and waffles isn't it? That it's sweet and savory. If you have a little spay or something that's cool. Generally theses are pretty non stick, but if you just come in with a little butter. Here we go. And you wanna leave a little bit of space 'cause this is gonna rise up. And there it is. Waffle number one and I can smell the Parmesan cheese, and that's lovely, and it should just pop right out. Very nice, let's make another one. Here we've got breadcrumbs, we've got a little egg wash to make the breadcrumbs stick to the chicken, and we have the cutting board which has plastic wrap on top of it with water underneath so that it doesn't move anywhere. If you were gonna make chicken and waffles you're gonna go with boneless chicken, and we're gonna get it thin. Why are we gonna get it thin? So it cooks fast, and cooks evenly. We'll hit it with some salt. We're gonna go with a little Parmesan cheese on the inside so that it's protected by the egg layer and doesn't burn and just gives us sort of like a cheesy awesomeness. Push it in, push it good. Egg wash. So the Parmesan stayed on well cause we patted it in there, because we got some egg on it before we really went bananas. Now, oil. You don't need a whole ton of it. It just needs to be at the right temperature. Alright now when you go into a fryer try and lay it away from you. That's what they do in Switzerland to get this fluffy egg thing happening. You gotta get the hot oil to sort of come over top and you can see it puffing up already. So that puffs you get these nice lines. Just a little flip-a-roo here. Here comes our waffle, oh that is just a gorgeous turquoise. I think we should hit it with Parmesan cheese. I think we should hit it with honey. Honey and fried chicken go really well together. New jazz musicians that are living in Europe there it is, the European chicken and waffles. When you get out of the club very late and you haven't had dinner but it's almost breakfast time this is what you should have. It's breakfast and dinner. This tastes like what Keith Jarrett would have after playing the Umbria Jazz Festival in Perugia. - So this is my straight up braised pork shoulder with red eye gravy, let's make it. Alright, so the first thing I'm gonna do is season my pork. We're gonna braise it off. Serve it with some nice focaccia bread and a red eye gravy. First we wanna start with seasoning, pretty heavily, with salt and pepper, 'cause it's gonna be a braise so when I braise it a lot of this salt is gonna be leeched out of the meat. Alright, salt, pepper. So we'll add some oil to my pan, nice hot pan. Just set this guy right in here. And so I'm gonna let this brown on all sides and then we're gonna add some tomato paste and caramelize it. Alright so I hit every side, now I'm gonna add some tomato paste right in the pan. This tomato paste just brings out a lot of depth in the meat. I'm gonna caramelize it, and just roll my meat in it. Alright, now I'm gonna add my herbs. I have some sage, some rosemary, and some thyme. I'm just gonna take my garlic right here just crush it, run my knife through it real quick. And throw it right in the pan. Let that cook down a bit. Let some of the oil and the herbs come out of the pan. Gonna add my brown sugar. My wine. So right now my wine just de glazed the pan. So all those little bits of goodness that were stuck to the bottom of the pan just came out, and there's a lot of flavor in there. Cook off some of this alcohol. So now I'm just gonna cover this. Let it continue to cook for about three hours. Alright so now we're gonna move on to my red eye gravy. Red eye gravy is a must have in southern cooking. So first I'm going to use some bacon, throw it right in my pan. Some country ham. Stir this around a bit and then the fat that comes off my bacon I'm gonna add some flour to make a roux. Black pepper. And dice up an onion. And then I'm gonna add my flour. And stir this around, it's gonna start to thicken up. Flour's gonna cook down a little bit, maybe a little nutty smell, and we add my coffee. This is a strong brewed coffee. Some chicken stock. Just let this cook down a little bit. Alright now so my gravy is almost done. It's getting nice and thick. One last thing. This is something I like to do, it's not traditional. I'm gonna add a little bit of heavy cream to my red eye gravy. I just like the taste of it. Stir this around. Some more pepper. Pinch of salt. So, now I need to strain my gravy. And I never, ever throw this away. This is good. We eat it as is or just put it on top of your dish. So we're almost ready plate. I just need to grill up my rosemary focaccia. I'm just gonna do that right over the flame. Alright, little olive oil. Little salt. And the reason why I grill it first and then add the olive oil is because I love the flavor of olive oil. If I were to grill this with oil on it I'm losing all that flavor, it's pointless. Now it's time to plate up. Nice crusty bread. And now we just crush it. Add our gravy. Alright so there you go. Grilled rosemary focaccia, braised pork shoulder red eye gravy done my way. What's not to like? - I hope that you are ready for some brass band playing walking down the street stuff because we are going to New Orleans where they have awesome food that you are about to see in forms that you can create in the comfort of your home. Watch these recipes. - This shrimp po' boy is super, super easy to make and it's so, so, good and I'm gonna show you how to do it. So we've got some all purpose flour inside of this bowl. I'm gonna add some yellow cornmeal right inside to that I'm gonna add some oregano. I'm using dried oregano, anytime I'm using dry herbs I just like to crush it a little bit in my hands to release some of the oil. My dad owned a restaurant, fish restaurant, fish and chips and so this is a really special dish to my heart because this is basically his recipe. So some garlic goes inside. I'm also gonna use some dried thyme. Same thing just crush them up in your hands. A po' boy is sort of like a bond made to the south. It's really Louisiana inspired and it's sort of what, you know, poor people ate and so it just kind of earned its name as the po' boy. So some cayenne pepper in there and some paprika, generous season of salt and some freshly ground black pepper. I'm going to use some shrimp. I've got some peeled and de-veined small shrimp in here. I'm gonna add it to our flour. I also have in this cast iron skillet some oil over medium high heat. So once your shrimp is coated we're just gonna add it to the fryer. I love that sound. Now these shrimp are gonna fry in no time shrimp cooks so fast, so this is not some thing you just wanna put in and walk away you're gonna wanna babysit it to make sure that nothing overcooks or burns. So our shrimp are almost ready, I'm gonna pull it out of the oil, they look beautiful. A nice golden brown color, that's exactly what you want. I'm transferring it onto a plate lined with paper towel, couple more guys, bring 'em out. Bring 'em out, bring 'em out. So I'm gonna put this to the side and we're gonna get working on our sauce. So for the sauce I kinda want it to be a little bit like a remoulade, we're gonna use some horseradish and some mayonnaise. Horseradish is a little bit spicy. It's got a little bit of a kick to it so you don't want to use too much. A few dashes of Tabasco sauce, love that stuff. Some Worcestershire, Worcestershire, however you say it. We're also going to use some whole grain mustard. Generous squeeze in there. Looks great. And some sugar, now sugar is gonna help to kind of balance a little bit of that sweetness, acidity. Some fresh lemon juice, just give it a squeeze. Some cayenne pepper, and some parsley. I'm just gonna give this a big mix. And I almost forgot my garlic. So I'm using a whole clove of garlic. I'm just gonna grate it on this grater here. Give that a mix. That looks fantastic so now we're gonna start assembling our shrimp po' boy. So I've got some brioche rolls here that we've toasted up on both sides. Little bit of butter on both sides of the bread. And just put it underneath the broiler, you don't even have to add butter 'cause it's got a lot of butter in the actual bun itself. I love a nice brioche roll. So some sauce on all sides. Awesome. Got some beautiful lettuce here that we've washed. It's a mixture of lettuce and some shredded cabbage and I'm gonna do some pickles few slices of that and a big handful of our shrimp. Gonna top it off with that bread. Just press it down. Got one more to make. Delicious. Now that's a po' boy. So the first thing we wanna do is get our spice mixture going. So I've got three different spices going on in here. I've got some cayenne pepper, onion powder, garlic powder. And some fresh thyme, little bit of salt and we're gonna add some freshly ground black pepper, so mix that up with your fingers. Nice, and just season liberally two pieces of catfish. We gotta make sure that when we buy fish that it's not smelling like fishy, so flip it over, season it on the other side. So we're gonna add our catfish right into that pan. So I hear that sizzle in there, and let that dance in the pan. Now let's talk about the rest of the sandwich. We have to actually assemble it but we wanna use a nice sauce. So what I'm gonna do is sort of like a play on a remoulade sauce. What I've got in here is some fresh mayo, I'm gonna use one lemon, one clove of garlic, and also some chipotle and adobo sauce. So for this garlic clove I'm actually just going to chop the end off. Just tap it gently, you don't want to smash it completely just to release the skin and we're gonna grate this in. So our garlic is inside. I'm also gonna use some lemon zest. Make sure you're using just the yellow part not the white part, and just half of the juice of a lemon, and now we're going to add some of that sauce, that beautiful chipotle sauce. Some black pepper goes inside, little bit of salt. Gonna give it a big whisk. Oh yes, give that a try. Yum. So now we're gonna get ready to flip our catfish. Oh that looks gorgeous. I love that color. That flavor, I smell it the garlic. It's doing what it's supposed to be doing. I've got some sandwich rolls back here that I've toasted up, and I'm using two pieces of lettuce per sandwich. Just use a knife and lather up the bread on both sides. Put that piece of lettuce down, same thing on this side. Now I'm gonna add my lettuce to this side. Split down the middle, and we're gonna now transfer our beautiful fish, put it right on top, and last but not least, beautiful blackened catfish. The spices look amazing, beautiful color on there. Transfer it right on top of our lettuce. That looks so, so beautiful. And with this extra lemon I'm just gonna give it a squeeze right on top, just 'cause I like fresh lemon squeezed. And now we're just going to cover them up and there we have it. We've got our beautiful blackened catfishwich. kind of a mouthful there but it's so good and it's simply delicious. Like I'm gonna give this a try. Mm, wow, I love that creamy dressing that we made. I can really taste the garlic and the soft bread, it's so moist. Perfectly balanced. Guys check out this recipe, make it and we'll see you next time. - Let's talk about the complete picture of the southern table, okay? It doesn't only have heavy hitting dishes, no. There are some dishes that play supporting roles. And that is what we are gonna focus on now. The dishes that don't get the spotlight but are still fundamental to the souther kitchen. These are our favorite side dishes. - Today I'm making my grilled skillet cornbread. Yeah, I said grilled, I make it on the grill. Did you know you could make cornbread on that thing? What? Yeah, watch, I'll show you how. I'm gonna start by browning some butter for my cornbread. While that starts to melt I'm gonna work on my dry ingredients, and I have some flour in a large bowl, and some cornmeal, it is cornbread, and sugar, just regular granulated sugar. And some baking powder, and I'm also using baking soda so it gives it a lift and it keeps it up there so it'll be nice and fluffy. And then a good amount of salt and pepper. This is a savory cornbread. Just whisk this together. I really love cornbread. Like if I could have it for every meal and it was socially acceptable I think I might do it. So that's ready. Gonna check on my butter. It's talking to me. Needs a little bit longer. So while that continues to brown I have some buttermilk, corn, you can use fresh or frozen. White cheddar cheese shredded, and some chives that I minced up. You could add jalapeno at this point, bacon what else? The possibilities are endless, right? My butter has browned nicely, into the wet mixture. Mix this together. This wet goes into the dry. If you're not a big baker maybe you should make this recipe 'cause you're actually cooking it on the grill so don't be scared about baking, you're actually grilling. You just want to incorporate it until you no longer see any dry bits. Perfect. Set that aside, pull up my cast iron skillet which I put a little melted butter in and then just pour it in. Smooth out the top a little. For your grill you wanna make sure that you have indirect heat so if you have a three burner grill you only wanna light two sides and then you'll put the cornbread on the cooler side. So my grill is up to heat, about 325, and I'm gonna put it on the cooler side. Then I'm gonna close the lid and cook it 45 minutes, half hour, 45 minutes. Keep an eye on it, check on it every 15 minutes. Give it a little jiggle with a hot pad of course and the middle should be set it shouldn't go like that when you wiggle it. My cornbread is ready. Really lift it up. How sexy did that look? Okay, it's obviously super hot but, you know, I'm gonna cut into it. And I wanna try it. Do like a deece piece. Mm, yeah, what, yeah. Obviously, I mean I probably could fit that whole thing in my mouth but I'm gonna cut off a little tiny piece to try it. And then I have some honey butter which is just orange blossom honey and butter. Slather that on. And then give it a try. I'm gonna put this whole thing in my mouth, okay? A little chewy 'cause the edges get a little crunch chewy. Corny but in like, the best way. And that honey butter, what? Yeah, a little sweet. This is perfect and it's like a great side to anything you make and it's made on the grill so bonus, make it. - I'm so excited to show you my creamed greens with smoked ham hock. It's full of flavor and porky goodness, and I'm gonna show you how to make it. So we're gonna start off by putting some olive oil into our dutch oven pan. We're gonna put that over medium high heat. We're going to now work on our shallot. And I'm just gonna cut these into rings. So that's chopped up. We're going to add that right into our dutch oven pot. So now we're going to add some garlic. I've got three cloves, so I'm gonna give these a chop and add that to our pan. Give it a little bit of salt. Now we're gonna add a bell pepper. Just pull out those seeds. And then I'm gonna cut these halves into quarters take out the white ribs and now we're just going to give these a chop. Just add it to the pan. Now we just wanna make sure we sweat the vegetables which literally means just let the water come out a little bit, get a little bit of color on it but not too much. Just until they're translucent. So now what I'm going to do is add some flour to this because it's a creamed green, we're gonna make it thick and rich and velvety so we need a little bit of flour to be our thickening agent. You wanna let that cook out for about one minute. As that's happening we're going to add some chicken stock. Could use any kind of stock that you want. You could do vegetable stock, you can even use water. We're gonna pour that right down into our pan. So now we're going to add our milk. And for some extra richness we're going to add just about a cup of heavy cream and we're gonna cap this off with a little pinch of smoked paprika, perfect. So we're gonna add these collared greens right into our pot. So we started out with a lot of collared greens, but as they begin to cook they'll begin to wilt down. We're going to add our ham hock. So with your tongs just shove the pork ham hock, submerge it into that beautiful liquid. We're gonna give this a season of salt and some black pepper. And now we're just going to cover this. Let it do its thing. So our greens are finished, they look amazing. They smell beautiful. I really smell the ham hock doing its thing in that pot. I'm super excited. Them some sexy greens y'all. Just pile it really high in your bowl. I'm gonna take my beautiful ham hock which has done such beautiful things and throw that right into the middle of that. So I'm gonna throw some black pepper right on top. So there we go. We have our creamed greens, and our ham hock which was smoked and that flavor is infiltrated throughout the entire thing. So now I'm gonna give this a taste. That is some good greens y'all. I mean just delicious. It's creamy, I really love the garlic. I love that I can still see and taste and crunch on the red peppers. They still have some integrity and structure. This is so, so super delicious and super easy to make. You guys should make this. - Peach cobbler. Everybody loves it and we're serving it up with a twist. We're giving you many varieties of it because variety is good, especially with something like a peach cobbler which everyone loves, except for my brother because he's allergic to peaches. - Doesn't this look cool? I'm turning a traditional southern pie into my pinwheel cookies. I love peach cobbler and I thought what a cool way if I could just put them into a smaller cookie and so I'm gonna show you how to do it. We've got some room temperature unsalted butter in this bowl, I'm also going to add some softened cream cheese. And I'm going to add sugar and some vanilla extract, pure vanilla extract. And I'm going to cream it on a low speed with my hand mixer. So that looks great. It's nice and smooth, light and fluffy. So what I've got in here is some flour. I'm gonna add a pinch of salt to it with a fork just kinda mix it up. It's a really, really easy dough to make. And just add your flour right in. And on low speed, so that you don't have a flour party in the air, just slowly mix it together. So that looks good. Don't be alarmed if it kinda looks like a little flaky. It's a flaky dough so we're just gonna use our hands and just kinda pull it together. And we're gonna actually transfer this to plastic wrap and sit it in our fridge and it's gonna set into a beautiful dough. So I'm actually going to flour my surface and just kneed this dough 'till it kind of forms into a nice round ball. So now we're gonna transfer this to some plastic wrap. And we're gonna cover it pretty tightly in the plastic wrap and we're gonna set it in our fridge for about 30 minutes and then we're gonna bring it out, roll it out and start making our cookies. Our dough is out of the refrigerator and I'm just going to remove the plastic wrap, sprinkle my board with some flour and I'm gonna use my rolling pin here. Just flour the rolling pin too. And just put a little weight to it. If for whatever reason you don't have a rolling pin at home you could totally do this with a wine bottle. So the key to making pastry not stick is to just use flour and make sure that both sides are always floured at all times. So just roll it out into a beautiful rectangle. Now that your pastry is rolled out I'm just going to use my pastry cutter here and get any of the excess off. And just form it into a beautiful rectangle and I'm not gonna throw this away. I'm gonna actually use it again to make even more of our cookies. So, we're just going to cut these in to thirds. So just slice that last one there. Now, what I have is some peach jam. You could totally find this in your grocery store easily. I'm just gonna spread this jam right on top. You could also use, like, a peach preserve and just spread it across the pastry. Now you wanna focus more on the inside so don't fill it all the way to the edges you wanna leave about a quarter of an inch on the ends. So I'm gonna show you how to do this. You just wanna cut right from the end of the pastry almost to the center but don't go all the way through the center and create like an X shape. And then just fold over your cookie into a beautiful pinwheel shape. Look at that. And we're gonna transfer this over to a cookie sheet I'm gonna continue cranking these out. So I'm gonna show you how to finish up these since my sheet pan is filled. We'll work on the rest later. I'm just gonna use some cinnamon and just sprinkle them right on top. Not too much but this is like another power flavor in traditional peach cobbler. Those look great. So I've got a oven preheated at 350 degrees and I'm gonna bake these for about eight to 10 minutes and we're gonna eat it. You know it smells like my father's peach cobbler. And I'm gonna give these a try. They're a little bit warm so. Mm, yes this is so, so, so, good. And we use a little help from the grocery store to make our filling but you know what? We made our own crust so, I think we did a good job. I'm Son of a Southern Chef, see you next time. - This steamed bun ice cream sandwich is super unique. It has spiced candied peaches, ice cream rolled in cookies and it's on a steam bun. What's not to like? Now let's get started. I'm gonna take my buns, put in my steamer and place 'em in my pan with a little bit of water. About an inch worth of water in there, steam, get 'em nice and soft and next I'm gonna work on my peaches. I'm doing two buns so I'm gonna do about a half a peach per bun. Slice these decent thickness. They're gonna cook down a little bit with the butter, brown sugar, and vanilla. Alright so I have my cast iron pan. The pan's nice and hot. I'm gonna add my butter in. I wanna brown my butter a little bit just to bring out more of those flavors. Lay my peaches in. Next I'm taking a little bit of this vanilla paste. This stuff is delicious. A little goes very, very long way. Just wanna drizzle some of this in the pan. And already I smell the peaches cooking the butter nice and nutty flavored the sweetness of the vanilla. Next I'm gonna add my brown sugar. This is gonna really glaze over all those peaches, almost like a candy peach. And then something I like to do with sweet deserts, add a little bit of spice, little bit of heat and this is some cayenne pepper, sprinkle those. I'm gonna turn my heat down a little bit and stir these around. You can smell the sugar caramelizing. The peaches themselves are looking nice and golden. Flip 'em once and I'll take 'em out. Let 'em rest. Next thing all I need to do is go to my freezer, get my ice cream, slice my buns and then plate. I'm just gonna transfer these to my cutting board. Just let 'em cool off slightly before I put ice cream on top, but I want a little melt. I'm gonna take all of this goodness right here just drizzle it over top. Just to make sure that heat is right up front. And a little sprinkle of cayenne pepper. Alright, and now I'm going to get my ice cream. So I have my ice cream, my buns should be ready let me check on 'em real quick. Oh yeah nice and soft. So I have my buns. I'm gonna slice 'em with my serrated knife. I'm actually gonna prop these open, let them cool off for a second. Alright so now I'm gonna add my peaches right in here. Stack 'em up nice and high. And then the ice cream. Gonna take this vanilla ice cream toss it in some vanilla wafered cookie crumbs and then it goes right on the steam bun. A little more cayenne for color there you have it. Steam bun ice cream sandwich. Spiced, candied peaches, I mean this looks delicious I'd eat it, enjoy. - Alright we are wrapping it up with carnival food so think deep fried grilled cheese, Frito pies, it's gonna be awesome. We might even have time for a corn dog, I haven't decided yet. If you're good you can have one. Thank you for watching Make This Tonight. I'm Frankie Celenza. Yeah. - Today I'm gonna teach you how to make a Frito Chili Pie. Full of chili, full of Fritos, it's gonna have so much flavor, let's get started. We're starting on the chili for our chili Frito pie and we're gonna turn our pan on to about a medium heat. I'm gonna go ahead and do a combination of olive oil and butter. And the reason is 'cause the butter will give lots and lots of flavor to this chili whereas the olive oil is gonna give us that smoke point that we need to get it, our meat nice and browned. We're gonna do a base of onions and peppers for our chili, and then we'll go with some beans and tomatoes afterwards but this is where the flavor's gonna really start to build. So we'll go in with our onions and let's move on to adding our red bell peppers, and then we'll go in with our green bell peppers and our poblano and this is gonna give add a different depth of flavor than the bell peppers will. Not too spicy, but they are gonna be nice and warm. And I always like to add salt to my onions as I add them to saute, it just brings out all those sugars and it starts to sweat really nicely. And we're gonna let these go for a little while until they're nice and soft but they will continue to cook down once the chili goes on the heat for a little while. So while this is going we're gonna add in our spices, and I like to add this now just 'cause it starts to like toast them up. This is our chili powder. And we'll go in with our cumin. This is one of my favorite spices. I probably over use it but that's okay. We're gonna go in with some cayenne. Now this if you don't want it too spicy or you don't like spice you could opt out and not include it but that is where our kick is gonna come from is that cayenne. So while that's going I'm just gonna go ahead and mince my garlic so we can add that in just before meat goes in. What we're gonna do is take out a little days aggression out on our garlic. We're just gonna go in with this nice and small. And the reason you wanna go so small in your garlic is you just don't wanna take like a big bite of garlic when you're eating your chili but you do want to infuse it with all of that flavor. So the smaller it is the more flavor you'll actually get out of it. We're gonna go ahead and add it in and once you add in your garlic you just wanna let it warm up in there, maybe 30 seconds. You don't want it to get brown 'cause it'll get too bitter. So I like to make a little bed for when I'm gonna go in with the meat. And you wanna get a nice sear on this meat. You'll start breaking it up with your spoon. I like to use a wooden spoon for this it just protects your pan and you just go down and turn. We're gonna go in with our salt and a little bit of pepper. And while that continues to brown we'll go ahead and get to our oregano. And we'll just give it a nice little rough chop here. Make sure you're knife is nice and sharp so you're not bruising it. So at this stage you're gonna wanna start mixing everything together. We have a little bit of that crust that forms on the bottom so you wanna start mixing all the flavors together so they're all getting happy together. Alright. So now we'll turn our heat to low and we'll go in with our oregano. And we'll go ahead and go in with our tomatoes. Chili looks happy. Gonna go in with some beans. I grew up eating black beans it's one of my favorites. I'm half Cuban so like a weekly staple. Now we're just gonna let this hang out let everything get nice and flavorful together it'll take a little while so while I let this happen I'm gonna get started on the crust for our Frito chili pie. Who does not love Fritos? This is such a simple way to make a pie crust and it only has a few ingredients. So we have our Fritos and our flour. The flour's just gonna help bind everything together. So it's a little sandy now and we're gonna go ahead and add in our butter. What we're gonna do is take this crust and press it into our little shells. That way it forms a nice little bed for our chili. We can use the back of this or the back of a glass to start pushing it down. And again this is such a simple process. So now we're just gonna pop these in an oven and start to let them get brown. Alright so our little shells are out of the oven and they're nice and hot. We're gonna go ahead and fill them with our chili. Get 'em even happier than they already are. We'll go ahead and take a spoonful at a time. Overfill these if you want. I just like to add a third little dollop on top for some extra chili spice. Now these are full, we're gonna just top them with some cheese. We're gonna just pop them in the broiler for like two or three minutes so the cheese gets nice and bubbly and delicious and will get a little crust on them. Alright, so our cheese is nice and melted and we're gonna go ahead and garnish these. I like to put a little lime and sour cream on mine. Put a big dollop of sour cream, and just a little bit of that cilantro and I like to just tear it in. The cool thing about these is you don't even need a plate. You can just eat it right out of the tin. So nice and warm, so good. These are so good and I really hope you guys try these at home. - What's up guys? Jordan Andino here and today we're gonna forget about the health, forget about the beach body because we're deep frying a grilled cheese. Beer battered deep fried grilled cheese with two different cheeses. Let's get started. So, little bit of flavor you want on the inside. Get some mustard, not a lot you don't want to like, you know, heavily coat it but just spread a little on both sides, and then we're gonna use two types of cheeses. One because I like the gooeyness and kind of old school reminicentness of American cheese. And then of course the flavor from cheddar cheese is pretty dank. Then we're gonna put some butter. Remember people, fat is flavor. We're gonna cook this grilled cheese open faced because this way as the butter melts into the bread it evaporates and that moisture comes out it melts the cheese on top. As this melts and my grilled cheese is made I'm gonna quickly whip up my beer batter. First open up your beer. If you wanna use a knife that works. Then pour half of your flour and all of your beer. This will ensure that you don't go crazy with the flour, then whisk it up. The mixture needs to be aqueous but also have good body from the flour. Now I'm gonna add the remainder of this flour because if you don't have enough body in it it really won't stick to the actual grilled cheese. There you go. Once you've added all your flour you wanna have like I said, a thick mixture that can completely coat it but also isn't too aqueous too watery or also too thick where it's like sludge. So this is perfect, just like this. So now you can flip your grilled cheese. Nice and crispy and done. Oh look at that, son. So first thing you gotta do, dip it in flour. Getting all the corners and the edges, both sides. Just like that. Then take your grilled cheese and dip away. You wanna make sure it's fully coated. Every inch is covered and now we're ready to go. Alright so my hands are a hot mess. Let me go clean 'em and let's get to frying. This whole time as I've been making the grilled cheese the oil has been heating up to about 350 degrees fahrenheit so we're ready to go. Dip it down and fry. So what I'm doing right now is fully submerging the entire sandwich because it has a propensity to float up to the top. Remember guys whenever you're frying at home leave room for it to boil otherwise all that oil is gonna come up and leak over and then start a grease fire and your house is gonna burn down. Let's avoid that today. Alright we're almost done. I would say this takes roughly four to six minutes kinda depending on where your fryer is at. Yeah, drop it straight on to your paper towel, turn off the heat on your oil. The one thing that you don't wanna do is eat this right away. Let it cool down, let it chill for just a second 'cause this is molten lava, but not in a good way. Once all the excess grease is soaked out you can see nice and fried and hard and crispy take your knife, remove the plate and cut in half. And what you're gonna have is bread fried with just amazing, that kind of mustardy smell mixed with the cheese. It just oozes on the inside. There you have it. Perfectly crispy, nice and fried with that beer batter. Revel in the glory that is a fried grilled cheese sandwich and of course, enjoy. We out.

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