Joshua Yates, owner of Pure Kitchen Catering, Revolt Events and City View Loft, came into our ABC 7 Eyewitness News studio to share fun ideas to create a March Madness theme party.
Joshua's Recipes:
1. Sweet Potato Nachos
Pure Kitchen Catering
Serves 6
Ingredients:
2 medium sized sweet potato or yams
1 c Shredded cheese
1 t Cumin
1 t kosher salt
1 c Taco sauce
1 T chopped cilantro
1/2 cup chopped Chorizo (optional)
Tools:
1 Japanese mandolin slicer
1 counter top deep fryer
Method:
Scrub the potatoes clean under running cold water, and then slice as thinly as possible on the slicer.
Prepare a cooking tray with a wire rack or paper towels for a 'landing pad,' then fry in counter top fryer until slightly browned around the edges, about 3 minutes.
This should take 8 to 10 batches of 10 chips each batch.
The sweet potatoes may not be entirely crispy before heavily browned, this is to be expected. Once all the chips are fried, sprinkle with salt and cumin, and place on serving platter. Spoon on taco sauce, shredded cheese and place in broiler for 30 to 40 seconds. Garnish with chopped cilantro, serve hot.
2. Buffalo Chicken Sliders
Pure Kitchen Catering
Serves 6
Ingredients:
6 chicken breasts
Salt, pepper to taste
2 cups flour
6 eggs, lightly beaten
4 cups seasoned breadcrumbs
1 cup buffalo sauce
12 pretzel buns
12 thin sliced bread and butter pickles
3 T blue cheese crumbles
Method:
Cut the chicken breasts in half on a bias, season with salt and pepper.
Dredge the chicken into the flour, shake off excess, and drop into the eggs.
Repeat these two steps, then dredge into the breadcrumbs, moving around to fully coat the chicken.
Warm a large sauté pan and add 4T oil, and 2 T butter.
Cook the chicken about 5 minutes each side on medium. Internal temp should be at least 165 degrees.
Remove chicken onto a bowl and sprinkle with salt, and buffalo sauce, toss to coat.
Toast the buns, and build the sandwiches: First the fried chicken, topped with the sweet pickle, a little blue cheese, serve hot.
3. Popcorn Bar recipes
Pure Kitchen Catering
a. Clarified butter: light simmer one pound of butter until it separates, pour off clarified through cheese cloth and use for flavored infusions such as:
b. Spice butter: add a scrape of nutmeg and a pinch of your favorite spice to the clarified.
c. Truffle butter: add a pinch of Truffle salt to the clarified along with a pinch of black pepper.
d. Jalapeno butter: Steep chopped fresh jalapeno in the clarified butter for one hour then strain out, or for more of a kick, keep the chunks in!
e. Truffle salt & parmesan salt: can be purchased at specialty food stores locally
f. Garlic salt: combine garlic powder with salt 1 part to 1.
