MOZZARELLA STICKS 2 WAYS
Go to: and use code BRIAN to get 20% off your first purchase. Thanks to Munk Pack for sponsoring today’s video! Mozzarella sticks are a nearly perfect tasting food, but if you've never had a fried risotto ball, you're in for a treat.
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RECIPE
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DREDGE
▪225g or 2 1/4c panko bread crumbs
▪50g or 1/2c grated parm
▪3g or 1.5tsp onion powder
▪3g or 1.5tsp garlic powder
▪2g or 1 heaping tsp chili flake
▪1g or 1tsp dried oregano
▪1g or 1tsp dried basil
▪3g or 1/2tsp salt
▪150g or 1c ap flour
▪5 eggs, beaten
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MOZZARELLA STICKS
1lb/.5kg block full fat aged mozzarella
Cut cheese block into ¾”x ¾” (2cm) planks. Planks should be approx 1oz/30g each.
To set up the dredge station: Into a large bowl, add bread crumbs, grated parm, onion powder, garlic powder, chili flake, dried herbs and salt and whisk to combine.
Add flour to a small bowl and eggs to another small bowl. Whisk eggs to combine.
For the first coating, coat each cheese stick first in the flour, then in the egg, then in the breadcrumb mixture, making sure not to transfer too much excess egg into the breadcrumbs.
Coat sticks a second time by placing in the egg then the bread crumb mixture, making sure to get the sticks as coated in the bread crumbs as possible.. You won’t coat in the flour on the second pass.
Add neutral frying oil to a large heavy bottomed pot and heat to 325/160C over medium heat. I use about 2qt for my 6.5qt pot. Carefully drop in sticks, about 6 at a time, keeping an eye on the temp to be sure it stays at or around 325F/160C. Fry time will be about 2.5-3min.
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RISOTTO BALLS (makes about 20 balls)
Risotto:
▪Olive oil
▪100g or 2c onion, small diced
▪15g or 2 Tbsp minced garlic
▪10g or 1 3/4tsp salt
▪200g or 1c arborio rice
▪200g or 1c white wine
▪1000g or about 2qt water
▪125g or 1.5c parmesan, grated
▪30g or 2Tbsp butter
▪125g or 1 1/8c full fat mozzarella, shredded
Squeeze 3-4Tbsp oil into a dutch oven large heavy bottomed pot over medium-high heat. Add onion, garlic, and salt. Cook until softened and onions becoming translucent. Add rice. Stir and toast for 3-4min. Add white wine. Cook, stirring frequently for 3 min. Once wine has reduced and rice has absorbed it, add first 500g water. Cook for approx 10min or until water is mostly absorbed, stirring frequently. Add another 500g water. Stir, reduce heat to medium, cover, and cook for another 10 min. At this point, the rice should have absorbed most of the water and be cooked through.
Off heat, stir in parm and butter. Transfer rice to a plate or tray and allow to cool to room temp.
Once cooled, add risotto to stand mixer and add shredded mozz. Spin with paddle attachment until the cheese is well mixed in and rice is broken down slightly. Scoop out balls of rice using a table spoon (about 2Tbsp each) and place on a tray, and freeze for about 20min.
Round each ball into more well-formed balls and dredge as indicated for Mozz sticks (above).
Gently drop into 325F/160C oil to fry, 6 at a time, for about 3 min until golden brown. Drain on towel lined tray.
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MARINARA SAUCE
▪50g or 3-4tbsp olive oil
▪15g or 2Tbsp garlic, minced
▪Tomato base (combine all ingredients below and blend):
▪1 28oz can crushed tomatoes
▪50g or 3.5Tbsp tomato paste
▪7g or 1 1/4Tbsp salt
▪10g or 2 1/3tsp sugar
▪Pinch chile flake
▪1/2g or 1/2tsp oregano
▪1/2g or 1/2tsp basil
Preheat saute pan over medium heat. Add olive oil then minced garlic. Sweat until softened. Add tomato base. Bring to a simmer then reduce heat to med low and cook for about 20min.
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CHAPTERS:
0:00 Intro
0:17 Prepping and dredging the sticks
3:06 Marinara sauce
3:58 Stackin on Munk Pack bars
5:02 Finishing the Marinara and prepping the fry oil
5:32 Frying the sticks
6:58 Why Risotto Balls?
7:35 Making the risotto and rolling the balls
10:14 Dredging and frying the balls
11:48 Let's eat this thing
#mozzarellasticks #risottoballs #friedcheese
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CHEESY CHEDDAR JALAPENO GARLIC BREAD RECIPE - Fifteen Spatulas
RECIPE:
SUBSCRIBE for more easy recipes: This Cheesy Cheddar Scallion Jalapeño Bread Recipe is basically a riff on garlic bread. It's got even more punchy flavor to it! Spiciness from the jalapeño, sharp cheddar flavor and gooeyness from the cheddar cheese, punchiness from the green onion, and of course lots of garlic goodness. It's super easy to make and packs a flavor punch!
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Ingredients:
4 cloves garlic, roughly chopped
2 scallions, roughly chopped
1 chopped jalapeno, stem removed and roughly chopped
pinch of salt and pepper
4 tbsp butter, at room temperature
1 cup freshly grated sharp cheddar cheese
1 loaf of your favorite bread
Directions:
Preheat the oven to 425 F.
In the bowl of a food processor, combine the garlic, scallions, jalapeno, salt and pepper, and butter. Blend until smooth. Scrape down the sides with a spatula, then pulse the cheese in for no more than 5 seconds (you just want it mixed in, not blended).
Cut the bread through the middle, then slather evenly with the butter cheese mixture. Bake for 10-15 minutes until bubbly and golden, then slice the bread into pieces. If you desire crunchier bread, return the slices to the sheet tray and bake for another 5 minutes. Enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
꿀 찍어 먹는, 치즈 마늘빵 만들기 :: 크리미한 마늘소스 비법 :: Cheesy Garlic Breads
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
토핑 잔뜩 올린 피자와는 다르게 심플해서 더 맛이 좋은
치즈빵 만들어봤어요.
마늘향도 은은하게 나면서 꿀에 찍어 먹으면 정말 맛있어요.
재료도 간단하니 꼭 만들어보세요~
*** 계량은 저울(g), 밥스푼(tbsp), 티스푼(tsp) 계량입니다.
[22cmx17cm 2판 (2~4인분)]
✤ 반죽
- 강력분 200g
- 인스턴트 드라이이스트 5g(0.5스푼)
- 설탕 8g(1스푼)
- 소금 4g(0.5스푼)
- 올리브오일 15g(2스푼) 식용유 가능
- 미지근한 물 120ml
✤ 마늘소스
- 다진마늘 10g(0.5스푼)
- 녹인 무염버터 20g(2스푼)
- 크림치즈 30g(크게 1스푼)
✤ 토핑
- 모짜렐라 치즈 280g
- 파마산치즈
- 오레가노 (생략가능) 파슬리 가능
✤ 찍어 먹는 소스
- 꿀
- 토마토 소스
✤ TIP
- 화면에서 보이는 빵 2개 만들 수 있는 양이예요.
- 파마산 치즈는 짠맛이 있으니 많이 뿌리지 마세요.
- 중력분 사용 가능하지만, 부드러움이나 폭신함은 덜해요.
- 크림치즈 생략가능하지만, 넣는게 더 맛있어요.
#치즈마늘빵만들기
#마늘치즈빵
#갈릭소스만들기
#마늘치즈피자
#피자반죽레시피
#모짜렐라치즈빵
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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