Top Secret Restaurant Recipes 2 (17 page)
Read Top Secret Restaurant Recipes 2 Online
Authors: Todd Wilbur
CHILI’S CHICKEN CRISPERS
MENU DESCRIPTION:
“Strips of hand-battered chicken fried to perfection. Served w/sweet corn on the cob, honey-mustard dressing and homestyle fries,”
“Strips of hand-battered chicken fried to perfection. Served w/sweet corn on the cob, honey-mustard dressing and homestyle fries,”
When biting into Chili’s delicious trademarked Chicken Crispers, I detect the distinct flavor of MSG, or monosodium glutamate. Although there is no English word for it, the Japanese call this flavor
umami,
and it delivers a taste sensation that is different from bitter, salty, sweet or sour flavors. This fifth flavor is created naturally by glutamic acid, an amino acid, and it can be found in mushrooms, ripe tomatoes, fish and dairy products. But rather than adding something like Accent Flavor Enhancer—which is pure NSG—to this recipe, I thought of another approach. To clone the flavorful batter for this Chili’s entree, I decided to bring canned chicken broth into the mix. Most chicken broths, including Swanson brand, contain autolyzed yeast extract. These yeast enzymes release flavor-enhancing compounds that work just like MSG, amplifying flavors in much the same way. Plus, the chicken broth is made with other goodies such as carrot, onion and celery that will contribute to a tasty crunchy coating. As for the frying, Chili’s has recently switched to a shortening that contains no trans fat. So, if you want the best clone, use shortening, but find the kind that has no trans fat. Crisco now makes a version, and so does Smart Balance. Shortening produces a superior clone, but you can also use vegetable or canola oil, if that’s what you dig.
umami,
and it delivers a taste sensation that is different from bitter, salty, sweet or sour flavors. This fifth flavor is created naturally by glutamic acid, an amino acid, and it can be found in mushrooms, ripe tomatoes, fish and dairy products. But rather than adding something like Accent Flavor Enhancer—which is pure NSG—to this recipe, I thought of another approach. To clone the flavorful batter for this Chili’s entree, I decided to bring canned chicken broth into the mix. Most chicken broths, including Swanson brand, contain autolyzed yeast extract. These yeast enzymes release flavor-enhancing compounds that work just like MSG, amplifying flavors in much the same way. Plus, the chicken broth is made with other goodies such as carrot, onion and celery that will contribute to a tasty crunchy coating. As for the frying, Chili’s has recently switched to a shortening that contains no trans fat. So, if you want the best clone, use shortening, but find the kind that has no trans fat. Crisco now makes a version, and so does Smart Balance. Shortening produces a superior clone, but you can also use vegetable or canola oil, if that’s what you dig.
HONEY MUSTARD DRESSING⅔ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard
pinch paprika
pinch salt
BATTERI egg, beaten
¼ cup whole milk
¾ cup chicken broth (Swanson)6 to 10 cups shortening or
vegetable oil (amount required
by fryer)
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 cup self-rising flour10 chicken tenderloins
½ cup flour
1. Make honey mustard sauce by combining ingredients in a small bowl. Cover and chill until needed.
2. Heat shortening or oil in fryer to 350 degrees.
3. Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in I cup self-rising flour. Let batter sit for 5 minutes.
4. When you are ready to fry the chicken, coat each piece with dry flour (½ cup in a medium bowl), then dunk the chicken into the batter Let a little batter drip off the chicken and lower it into the hot oil and fry for 7 to 9 minutes or until it’s golden brown. Depending on the size of your fryer, you should be able to fry 3 or 4 tenderloins at a time. Drain fried chicken strips on a rack or paper towels for a minute or so, and serve with the honey mustard dressing on the side for dipping.
• SERVES 4 AS AN APPETIZER OR 2 AS AN ENTREE.
CHILI’S CHILI QUESO
MENU DESCRIPTION:
“Our appetizing cheese dip with seasoned beef. Served with warm tostada chips.”
“Our appetizing cheese dip with seasoned beef. Served with warm tostada chips.”
Take your chips for a dip in this top secret take on Chili’s Queso Dip that comes to your table in a small cast-iron skillet along with a big bowl of tortilla chips. A popular recipe that’s been circulating calls for combining Velveeta with Hormel No-Beans chili. Sure, it’s a good start, but there’s more to Chili’s spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you’ll have a great dip for picnic, party, or game time.
1 16-ounce box Velveeta Cheese
1 15-ounce can Hormel Chili
(No Beans, Not Chunky)
I cup milk
4 teaspoons chili powder
2 teaspoons paprika
1 tablespoon lime juice
½ teaspoon ground cayenne
pepper
½ teaspoon ground cumin
I. Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat. Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for dipping.
CHILI’S LETTUCE WRAPS
MENU DESCRIPTION:
“Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping.”
“Grilled Asian-spiced chicken w/carrots, water chestnuts, green onions & almonds. Served with crisp Bibb lettuce and sesame-ginger & peanut sauces for dipping.”
Chili’s take on the appetizer made popular at P. F. Chang’s Asian Bistro got diners across the country wrapping lettuce around chopped chicken. Now you can bring Chili’s version of the Asian tacos home along with the mega-addictive sesame-ginger and peanut dipping sauces. After you make the sauces and prepare the chicken, assemble the wraps by arranging some sliced chicken into the center of a leaf of butter lettuce, sprinkle on some shredded carrot, perhaps a few crunchy bean threads, add a little dipping sauce and open wide.
STIR FRY SAUCE¼ cup water
1
teaspoon arrowroot
⅓ cup soy sauce
¼ cup granulated sugar
¼ cup white vinegar
I tablespoon dried chives
1
tablespoon vegetable oil
2 teaspoons sesame seeds
I teaspoon red pepper flakes
I teaspoon chili oil
I teaspoon peanut butter
½
teaspoon finely minced ginger
SESAME-GINGER DIPPING SAUCE¼
cup water
¾
teaspoon arrowroot
⅓ cup granulated sugar
cup white vinegar
¼ cup soy sauce
I teaspoon finely minced ginger
I teaspoon vegetable oil
½ teaspoon sesame seeds
¼ teaspoon garlic powder
dash red pepper flakes
dash parsley
PEANUT DIPPING SAUCE½ cup peanut butter
cup water
2
tablespoons white vinegar
½ teaspoon finely minced ginger
⅛ teaspoon crushed red pepperI tablespoon vegetable oil
4 skinless chicken breast fillets
4 green onions
¼ cup granulated sugar
¼ teaspoon garlic powder
½ teaspoon chili oil
½ teaspoon vegetable oil
I tablespoon brown sugar¼ cup minced water chestnuts
¼ cup sliced almonds
I head butter lettuce
GARNISHfried bean threads (see Tidbits) shredded carrots
1. To prepare the stir-fry sauce, combine the water and arrowroot in a small bowl and stir until arrowroot is dissolved. Add this solution to the other stir-fry sauce ingredients in a small saucepan over medium heat. Bring to a boil, and then reduce heat to low and simmer for 5 to 6 minutes, or until thick.
2. To make the sesame-ginger dipping sauce combine the water and arrowroot in a small bowl and mix until arrowroot is dissolved. Combine this solution with the other dipping sauce ingredients in small saucepan over medium heat. Bring to a boil, and then reduce heat to low and simmer for 2 minutes.
3. Combine all ingredients for the peanut dipping sauce in a small saucepan over medium/low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.
4. To prepare the chicken heat I tablespoon of vegetable oil in a large skillet over medium heat. Cook the chicken breasts until done—3 to 5 minutes per side—turning every couple of minutes. You can tell when the chicken is done by pressing down on the middle of each chicken breast. It should be firm.
5. Remove the cooked chicken breast to a cutting board and slice it into strips with a sharp knife. Keep the pan hot. Load the chicken back into the same pan over medium/high heat, and add the water chestnuts. Heat for 1 minute.
6. Add 5 tablespoons of the stir-fry sauce to the chicken and heat for 2 minutes, stirring often. The sauce should be bubbling.
7. Add the sliced green onions and stir. The chicken is done.
8. Prepare each serving plate with a bed of bean threads. Spoon one-fourth of the chicken onto the bean threads. Sprinkle the chicken with about a tablespoon of sliced almonds. Add three leaves of butter lettuce to the plate, along with a garnish of shredded carrots. Repeat for the remaining servings. Serve with the sesame-ginger dipping sauce and peanut dipping sauce on the side.
• MAKES 4 SERVINGS.
TIDBITS
Bean threads can be found in the Asian food section of your supermarket. Before using as a garnish the threads must be flash-fried in a skillet in 2 inches of hot vegetable oil. When the threads float to the top remove them to a towel to drain.
CHILI’S SOUTHWESTERN EGGROLLS
MENU DESCRIPTION:
“Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla, We serve it with our avocado-ranch dipping sauce.”
“Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla, We serve it with our avocado-ranch dipping sauce.”
Chili’s was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains’ appetizer menus over the past several years. Even though it’s more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it’s deep-fried. Slice the rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you’ve done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it’s a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won’t seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch, Since you’ll be freezing them, you’ll have extra on hand in the freezer ready to cook with just a little additional effort.
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