Fame Mix Recipe

Prepare marinades

In a large bowl combine 3 tbs olive oil, lime juice, minced garlic, smoked paprika, cumin, oregano, 1 tsp salt and 1/2 tsp pepper. Reserve 2 tbs of this marinade for wings. Toss chicken breasts and steak in the marinade and refrigerate for at least 30 minutes (up to 4 hours). In a separate small bowl mix reserved marinade with hot sauce and a pinch more salt for the wings; toss wings to coat and let marinate 30 minutes.

Preheat grill or pan

Preheat a grill or grill pan to medium-high (about 200–230°C / 400–450°F). If using a skillet, heat 1 tbs olive oil over medium-high heat.

Cook steak

Remove steak from marinade and shake off excess. Grill or sear 3–4 minutes per side for medium-rare (internal 55–57°C), or 5–6 minutes per side for medium. Let steak rest 5–7 minutes, then slice thinly against the grain.

Cook chicken

If breasts are thick, butterfly or pound to even thickness. Grill 6–8 minutes per side until internal temp reaches 74°C (165°F). Rest 5 minutes, then slice into strips.

Cook wings

Grill or roast wings: on the grill place wings skin-side down for 6–8 minutes, turning occasionally until golden and cooked through (internal 82°C), or roast in a 220°C oven for 30–35 minutes, turning once. If you want them crispy, finish under a broiler for 2–3 minutes.

Optional — cook shrimp (+€4)

If adding shrimp, toss with a small pinch of leftover marinade and quickly grill 1–2 minutes per side until pink and opaque. Do not overcook.

Prepare fries

Cook fries according to package instructions or deep-fry at 180°C until golden and crisp (typically 3–5 minutes for fresh, 4–6 for frozen). Drain on paper towels and season with salt to taste.

Cheese fries option

For cheese fries, place hot fries on an oven-safe tray, sprinkle shredded cheddar evenly, and place under broiler for 1–2 minutes until cheese melts and bubbles. Remove and garnish with chopped cilantro if desired.

Prepare yellow rice

If rice is not cooked: sauté 1 tbs butter in a saucepan, add 1 cup long-grain rice and stir 1 minute; add 2 cups chicken stock with a pinch of turmeric or yellow rice seasoning, bring to a boil, reduce to low, cover and simmer 15–18 minutes until tender. Fluff with fork and finish with remaining 1 tbs butter and salt to taste.

Half & half serving

If serving half & half, portion half the plate with fries and the other half with yellow rice, or split fries and rice in a shared platter as customer requested.

Salsa rosada (if making quick)

Make a quick salsa rosada by mixing 1/2 cup mayonnaise with 1/2 cup ketchup, 1 tsp lime juice, 1 tsp smoked paprika and a pinch of salt. Chill briefly.

Saté sauce (if using jarred, heat)

If using store-bought saté/peanut sauce, warm gently in a small saucepan over low heat, stirring occasionally. If making quick homemade saté, whisk 1/2 cup peanut butter, 2 tbs soy sauce, 1 tbs brown sugar, 1 tbs lime juice, 1/4 cup warm water and a pinch of chili until smooth.

Assemble the Fame Mix

On a large platter or individual plates arrange sliced steak, sliced grilled chicken and wings (and shrimp if added). Add chosen accompaniments (fries, yellow rice, cheese fries or half & half). Spoon a serving of salsa rosada and a side of saté sauce in small ramekins. Garnish with lime wedges and chopped cilantro. Serve immediately while hot.

Offer salt & pepper to taste. If preparing for takeaway, pack sauces separately and place hot proteins over a paper layer above fries to prevent sogginess.