Chef Wade Taylor from Sporting Park shares some of the foods you’ll find at the MLS All-Star game next week.
Flaming Hot Cheeto Encrusted Chicken
1ea 6oz Chicken Breast (butterflied)
1 tsp Sriracha chili pepper
1 oz buttermilk
2oz Flaming Hot Cheetos
S& P to taste
Marinate in chicken in Sriracha chili pepper and buttermilk overnight
Pulverize Cheetos in food processor until pea sized. Dredge chicken breast in flour. Coat evenly. Drag chicken through egg wash until completely covered. Roll in Cheetos and pat down until completely breaded. Pan fry for 3 minutes on each side.
Flaming Hot Cheeto Encrusted Chicken Sandwich
1ea Kaiser Roll
1ea Cheeto Chx. Breast (see recipe)
1shake Spicy Seasoning (see recipe)
1cup French Fries
Spicy Seasoning for Cheeto Chicken (Recipe)
4 parts Iodized Salt
2 part Dark Chili Powder
3 part Cayenne Pepper
2 part Garlic Powder
Sporting KC Fried Mac N’ Cheese Balls
3 lbs. Uncooked elbow macaroni
8 oz. AP Flour
8 oz. Butter
2 qts. Milk
Make roux and add the following:
5 oz. Jalapeno juice
2 oz.Tabasco sauce
2.5 lbs. Pepper Jack Cheese
2 lbs. Sharp Cheddar (needs to give the yellow color)
1/2 lb. Blue Cheese crumbles
Mix pasta and cheese sauce together. Mixture will need to be thick enough to hold its shape when scooped.
Using a 1 oz. scoop, roll Mac n’ cheese ball in seasoned flour, dip in egg white and then in Panko bread crumbs. Place on a sheet pan and freeze until firm.
Remove Mac n’ cheese balls from freezer and place in cooler to thaw before frying. From cooler temperature fry 2 minutes until golden brown (They don’t do well frying from a frozen state, as the middle doesn’t get hot enough)
Serve with a side of ranch dressing. Four Mac n’ Cheese balls to a boat.