Thrōw Sampler Recipe

Cook pasta and make cheese filling

Bring a pot of salted water to a boil and cook elbow macaroni until just al dente (about 7–8 minutes). Drain and return to the pot. Over low heat, add butter and flour, stirring 1 minute. Whisk in milk, then add cream cheese and shredded cheddar; stir until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cool the mac & cheese mixture slightly (10–15 minutes) so it firms up.

Form, bread and fry

Once the mac & cheese is cool enough to handle, portion tablespoon-sized scoops and form into compact balls (about 24 bites). Set up a dredging station: flour (1/4 cup), beaten egg (1), and panko (3/4 cup). Roll each ball in flour, then egg, then panko to fully coat. Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry bites in batches 2–3 minutes until golden brown and crisp, turning as needed. Drain on a paper towel-lined sheet. Keep warm in a 200°F (95°C) oven while finishing other batches.

Prep shrimp and breading

Pat shrimp dry with paper towels. Set up three bowls: seasoned flour (1/2 cup flour mixed with 1/2 tsp salt and 1/4 tsp pepper), beaten eggs (2), and coconut–panko mix (1 cup shredded coconut + 1/2 cup panko, combined).

Bread and fry shrimp

Dredge each shrimp in seasoned flour, shake off excess, dip in egg, then press into coconut–panko mixture to coat well. Heat vegetable oil to 350°F (175°C). Fry shrimp in batches 2–3 minutes until coating is golden and shrimp are opaque. Drain on paper towels. Serve with lime wedges and sweet chili sauce on the side.

Toss and roast

Preheat oven to 425°F (220°C). Toss cut sweet potatoes with cornstarch (1 tsp), olive oil (1 tbsp), smoked paprika (1/2 tsp), garlic powder (1/4 tsp) and 1/2 tsp salt until evenly coated. Arrange fries in a single layer on a parchment-lined sheet (do not overcrowd). Roast 20–25 minutes, flipping once at 10–12 minutes, until edges are crisp and browned. If desired, finish under broiler 1–2 minutes to crisp further. Serve immediately.

Dry and bake for crispness

Pat wings very dry. Toss wings with 1 tsp baking powder, 3/4 tsp salt and 1/4 tsp pepper until evenly coated. Arrange on a wire rack set over a rimmed baking sheet, skin side up, with space between pieces. Bake in a preheated 425°F (220°C) oven for 40–45 minutes until skin is crisp and juices run clear, flipping once halfway for even browning.

Make buffalo sauce and toss

While wings bake, melt 3 tbsp butter in a small saucepan, whisk in 1/2 cup hot sauce until smooth and warmed through. When wings are done, transfer to a large bowl, pour sauce over and toss to evenly coat. Serve immediately with ranch or spicy mayo for dipping.

Arrange a sampler plate with 6 mac & cheese bites, 4 coconut shrimp, a generous handful (about 1 cup) of sweet potato fries, and 3 buffalo wings per serving. Place dipping sauces (ranch, spicy mayo, sweet chili) in small ramekins around the plate and garnish coconut shrimp with lime wedges. Serve hot.