Big Easy Sampler Recipe

Form and season patty

Gently form the 6 oz ground beef into a loose patty about the diameter of the bun; avoid overworking. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Cook patty

Heat 1 tablespoon vegetable oil on a griddle or skillet over medium-high heat until shimmering. Cook patty 3-4 minutes on the first side without pressing. Flip and cook 2-3 minutes more for medium. Place American cheese on the patty during the last minute and cover briefly to melt.

Toast bun and fry egg

While the burger finishes, toast the hamburger bun cut-side down on the griddle until golden (about 1 minute). In a small skillet, add a little oil over medium and fry 1 large egg sunny-side or over-easy to desired doneness.

Assemble burger

Spread 1 tablespoon mayonnaise on the bottom bun, add pickles, place the cheeseburger, top with fried egg and 2 slices of cooked bacon, then crown with the top bun.

Marinate chicken

Toss 12 oz chicken pieces with 1/4 cup buttermilk and 1 tsp hot sauce. Let sit 10-15 minutes (or up to 1 hour refrigerated) to tenderize.

Coat

Whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder in a shallow bowl. Dredge each piece of chicken in the flour mix, pressing to adhere.

Fry

Heat about 1 cup vegetable oil in a heavy skillet over medium-high to 350°F (if using thermometer). Fry chicken in batches a few minutes per side until golden brown and internal temperature reaches 165°F, about 4-6 minutes total depending on piece size. Drain on paper towels.

Toss with sauce (optional)

If desired, toss hot pieces with 3 tbsp buffalo sauce to coat. Reserve some plain pieces if you prefer.

Spinach Dip (if chosen)

For the spinach dip: in a bowl combine 4 oz softened cream cheese, 2 tbsp sour cream, 1 tbsp mayonnaise, 2 tbsp grated Parmesan, 1/4 cup shredded mozzarella, 1/4 cup squeezed thawed chopped spinach and 1/2 tsp minced garlic. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth and transfer to a small oven-safe dish. Bake at 350°F uncovered for 12-15 minutes until bubbly and lightly golden on top, or serve cold.

Buffalo Chicken Dip (if chosen)

For the buffalo chicken dip: combine 4 oz softened cream cheese, 2 tbsp sour cream, 1 tbsp mayonnaise, 2 oz cooked shredded chicken, 2 tbsp buffalo sauce, 2 tbsp grated Parmesan and 1/4 cup shredded mozzarella. Season with 1/4 tsp salt and 1/8 tsp black pepper. Mix in an oven-safe dish and bake at 350°F for 12-15 minutes until hot and bubbling. Stir before serving.

If using pre-made thick kettle chips, spread 2 cups on a sheet pan, mist lightly with 1 teaspoon olive oil spray and sprinkle 1/4 tsp sea salt. For house-made: thinly slice potatoes, toss with 1 tsp oil and 1/4 tsp salt, arrange in single layer and bake at 400°F for 12-18 minutes until crisp. Keep chips warm and serve alongside dips and wings.

Prepare filling

In a bowl combine 4 oz cooked shredded chicken, 1/4 cup black beans (rinsed), 1/4 cup corn kernels, 2 tbsp diced red bell pepper, 1 tbsp diced red onion, 1/4 cup shredded pepper jack cheese, 1 tbsp chopped cilantro, 1/2 tsp Monica seasoning (or 1/4 tsp cumin + 1/8 tsp chili powder + pinch garlic powder), and 1/2 tablespoon lime juice. Mix to combine.

Fill and roll eggrolls

Lay one egg roll wrapper diamond-side up. Brush edges with egg wash (1 egg beaten with 1 tsp water). Place about 2-3 tablespoons of filling near the bottom third of the wrapper. Fold bottom corner over filling, fold in the sides, then roll tightly toward the top corner and seal with egg wash. Repeat for remaining wrappers.

Fry eggrolls

Heat 1/2 cup vegetable oil in a small skillet over medium heat until shimmering (about 325-350°F). Fry eggrolls seam-side down for 2-3 minutes per side, turning so all sides are golden and crisp. Transfer to paper towels to drain and keep warm.

In a small saucepan combine 2 tbsp apricot preserves, 1 tsp sriracha, 1 tsp rice wine vinegar, 1/2 tsp soy sauce and 1 tbsp water. Warm over low heat, stirring, until preserves melt and sauce is smooth. Adjust heat by adding more sriracha to taste.

Arrange the Hangover Burger, 5 boneless wings, one serving of the chosen dip in a ramekin, 2 cups made chips, and 3 Santa Fe eggrolls on a large platter. Drizzle or serve the sweet & spicy sauce in a small bowl for dipping. Sprinkle chopped parsley or cilantro over the platter and add a lemon wedge if desired.