S1 E8: Hard Core Lessons are Learned with Donnell Rawlings & Red Grant

Something's Burning

Donnell Rawlings and Red Grant are schoolin’ me on how to host a cooking show WHILE I’m cooking up Game Day snacks for them.

Follow Donnell Rawlings:

https://www.instagram.com/donnellrawlings

Follow Red Grant:

https://www.instagram.com/redgrant

MINI MONTE CRISTO SANDWICHES

INGREDIENTS:

* White sandwich bread

* Ham lunch meat

* Turkey lunch meat

* Sliced Swiss cheese

* Crisco

* Eggs

* Milk

* Krusteaz pancake mix

* Cinnamon

* Salt

* Powdered sugar

* Raspberry jelly

STEPS:

1. Remove crusts and flatten out bread with rolling pin.

2. Top with one slice ham, one slice turkey, and one slice swiss cheese

3. Roll sandwich to form a log; slice into 3 pieces

4. Put prepared sandwiches in the fridge to set up

5. Heat Crisco in big blue pot for deep frying.

6. Make the batter by whisking eggs and milk.

7. Add pancake mix, cinnamon, and salt to egg/milk mixture

8. Dip sandwiches into batter; deep fry until golden brown

9. Dust with powdered sugar and make the football laces using raspberry jelly

BUFFALO CHICKEN DIP

INGREDIENTS:

* Butter

* Shredded chicken

* Frank’s Red Hot

* Lemon juice

* Sour cream

* Cream cheese

* Shredded white cheddar cheese

* Blue Cheese

* Chives

STEPS:

1. In a cast-iron skillet, melt butter over medium-high heat.

2. Add shredded chicken and Frank’s Red Hot; simmer until the sauce has reduced by half, 2 to 3 minutes.

3. Turn off the heat; stir in lemon juice, sour cream and cream cheese until combined.

4. Sprinkle shredded White Cheddar Cheese over the top.

5. Bake at 375° until bubbling around the edges and the cheese has melted, about 10 minutes.

6. Immediately garnish with ¼ cup blue cheese and chopped chives.

SCOTCH EGGS

INGREDIENTS:

* Eggs

* Flour

* Crushed corn flakes

* Ground sausage

* Salt and pepper

* Mustard

STEPS:

1. Place eggs in a small saucepan; add cold water to cover.

2. Bring to a boil; remove from heat, cover, and let stand for 3 minutes.

3. Carefully drain, then fill pan with ice water to cool eggs

4. Gently crack shells and carefully peel

5. Place eggs in a bowl of cold water; cover and chill until cold.

6. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl.

7. Form sausage into thin patties

8. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose.

9. Repeat with remaining sausage and eggs.

10. Whisk eggs in a medium bowl to make egg wash.

11. Dip sausage-wrapped egg into flour, shaking off excess, then coat in egg wash.

12. Roll in corn flakes to coat.

13. Heat oil to 375° in a large heavy pot

14. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes.

15. Use a slotted spoon to transfer to paper towels to drain; season lightly with salt and pepper.

16. Serve warm with mustard.

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