Food Specials Recipe

Make slider patties

In a large bowl combine ground beef, 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, panko breadcrumbs and the egg. Mix gently until just combined; avoid overworking. Form into 12 small patties about 2.5 inches wide and slightly larger than the buns to account for shrinkage.

Cook sliders

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, add half the patties, leaving space between them. Cook 2-3 minutes on the first side until a brown crust forms, flip and cook 1-2 minutes. Place half-slices of cheddar on each patty in the last 30-45 seconds and cover to melt. Transfer to a platter and repeat with remaining 1 tbsp olive oil and patties.

Toast buns and finish

Spread softened butter on cut sides of the mini brioche buns. Toast buttered sides in a clean skillet over medium heat until golden, about 1 minute. Optionally sprinkle sesame seeds on top buns while warm. Assemble sliders: bottom bun, patty with cheese, pickles, thin red onion slice, top bun. Serve on a platter with ketchup and spicy mayo for dipping.

Prep wings

Pat chicken wings dry with paper towels. In a large bowl toss wings with 1.5 tsp salt, 1 tsp black pepper and 1 tbsp baking powder until evenly coated. The baking powder helps crisp the skin.

Crisp wings

Heat 1 cup vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C) or until a small piece of bread sizzles. Fry wings in batches for 8-10 minutes until golden and crisp and internal temperature reaches 165°F (74°C). Drain on a wire rack or paper towels.

Make buffalo sauce and coat

In a small saucepan melt 3 tbsp butter over medium heat. Add 2 minced garlic cloves and cook 30 seconds until fragrant (do not brown). Stir in 1/2 cup hot sauce and 2 tbsp honey; simmer 1-2 minutes to combine. Toss hot fried wings in a large bowl with the sauce until evenly coated. Garnish with chopped parsley and serve with blue cheese dressing and lemon wedges on the side.

Prep potatoes

Peel or scrub potatoes and cut into even 1/3–1/2-inch fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch; this yields crisper fries. Drain and pat very dry with kitchen towels.

Coat and fry

Toss dried fries with 2 tsp cornstarch, 1 tsp black pepper and 1 tsp salt to coat lightly. Heat 3 cups vegetable oil in a heavy pot to 325°F (160°C). Fry fries in batches 4–5 minutes until tender but not browned; remove and drain. Increase oil temperature to 375°F (190°C) and fry fries a second time in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with remaining 1 tsp salt.

Finish with Parmesan & truffle

While fries are hot, toss them in a large bowl with 3/4 cup grated Parmesan, 2 tsp truffle oil and 1 tbsp fresh thyme (if using). Toss gently to coat. Serve hot with ketchup and spicy mayo.

Arrange ketchup, spicy mayo and blue cheese dressing in small bowls. Place lemon wedges on the platter. Use sauces for sliders, fries and wings as preferred.