$2 Off Select Share Plates Recipe

Bake tots

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet and bake 20–25 minutes until crispy and golden, turning once halfway.

Remove tots from oven, immediately sprinkle shredded cheddar and crumbled bacon over the hot tots. Return to oven 2–3 minutes until cheese melts. Transfer to a serving dish, dollop sour cream, scatter sliced scallions, and season with salt, black pepper and a pinch of cayenne if desired.

Shape and boil pretzel

If using refrigerated or risen dough, divide into 4 pieces and shape into large pretzels or one large hearth-style twist. Bring a large pot of water to a gentle boil and add 2 tablespoons baking soda. Boil pretzels 30–60 seconds per side, then remove with a slotted spatula and place on a parchment-lined sheet.

Bake pretzel

Brush pretzel with melted butter, sprinkle with coarse salt, and bake at 425°F (220°C) for 12–18 minutes until deep golden brown. Let rest 5 minutes.

Make cheese sauce

In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 2 tablespoons flour to form a roux and cook 1 minute. Gradually whisk in 1 cup whole milk, bring to a simmer and cook until slightly thickened, about 2–3 minutes. Reduce heat to low, stir in 1 cup shredded sharp cheddar until melted. Season with 1/4 tsp mustard powder, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Slice or pull apart the hearth pretzel and serve with warm cheese sauce and a small bowl of Dijon and yellow mustard mixed or offered side-by-side for dipping.

Cook eggs

Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from heat and let sit 10 minutes. Transfer eggs to an ice bath to cool 10 minutes, then peel.

Make filling

Halve eggs lengthwise and remove yolks to a bowl. Mash yolks with mayonnaise, chopped pimentos, Dijon mustard, apple cider vinegar, paprika, salt and pepper until smooth and creamy.

Spoon or pipe the yolk mixture back into egg whites. Garnish with a light sprinkle of paprika and an extra small dice of pimento if desired. Chill until serving.

Prep pork belly

If using pre-cooked pork belly, pat dry with paper towels. Score the top fat lightly. Season all over with kosher salt and black pepper.

Sear and glaze

Heat 1 tablespoon neutral oil in a heavy skillet over medium-high heat. Sear pork belly fat-side down until browned and crisp, 2–4 minutes, then sear the sides briefly. Reduce heat to medium, mix brown sugar, soy sauce and apple cider vinegar to form a glaze, brush over pork and cook 1 minute to caramelize. Remove and let rest 5 minutes. Slice into serving pieces.

Arrange sliced pork belly on a plate. Spoon any pan glaze over top and serve warm.

Marinate chicken

Cut chicken thighs into 6 slider-sized pieces. In a bowl combine buttermilk and hot sauce, add chicken, cover and refrigerate 30 minutes (or up to 4 hours).

Prepare dredge

In a shallow dish whisk together 1 cup flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper.

Dredge and fry

Heat vegetable oil in a heavy skillet to 350°F (175°C) or to a steady sizzle. Remove chicken from marinade letting excess drip off, dredge thoroughly in flour mixture pressing to adhere. Fry chicken in batches 3–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Assemble sliders

Lightly toast mini buns in a pan with a little butter if desired. Mix pickles with mayonnaise to make a quick pickle-mayo spread (or spread individually). Place fried chicken on bottom bun, top with extra hot sauce if desired, add pickles or pickle-mayo, cover with top bun and serve immediately.

Form and cook patties

Preheat griddle or skillet over medium-high heat. Season small beef patties with 3/4 tsp salt and 1/2 tsp black pepper. Cook patties 2–3 minutes per side for medium (adjust time to preference). In the last 30 seconds, place half-slices of American cheese on each patty and cover briefly to melt.

Toast buns and assemble

Brush mini buns with melted butter and toast cut-side down in the skillet until golden, about 30–60 seconds. Spread ketchup and mustard on buns as desired. Place cheese-topped patties on bottom buns, add pickles, then top buns and serve hot.