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GAME DAY SNACKS PART II

Picture for GAME DAY SNACKS PART II

2,498,003 views  This year’s game day might look a bit less crowded, but that doesn’t mean you need to ditch the snacks. In fact, take this opportunity to challenge your finger-to-mouth coordination with our recipes for seasoned popcorn, Nashville hot chicken and waffles, and cannoli dip! (Protective eyewear recommended.)

4 Servings

US

original

metric

INGREDIENTS

For the Za’atar Popcorn

1 tbsp za’atar

1 tbsp kosher salt

3 tbsp coconut oil

⅓ cup popcorn kernels

For the Gochugaru Popcorn

1 tbsp kosher salt

1 tsp sugar

2 tsp gochugaru

1 tsp onion powder

½ tsp black sesame seeds

2 tbsp vegetable oil

1 tbsp sesame oil

⅓ cup popcorn kernels

For the Chai Popcorn

2 tbsp sugar

2 tsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp cardamom

0.125 freshly ground nutmeg

0.125 freshly ground black pepper

⅛ tsp clove

⅛ tsp allspice

3 tbsp coconut oil

⅓ cup popcorn kernels

For the Waffle

100 g all purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 tbsp corn meal

200 g buttermilk, room temperature

1 tsp vanilla extract

4 tbsp unsalted butter, melted and cooled (75 85°F)

1 egg, room temperature

For the Nashville Hot Chicken

1 ½ lb boneless skinless chicken thighs

1 ½ cups buttermilk

2 ½ tbsp kosher salt, divided

2 tsp freshly ground black pepper, divided

1 egg, beaten

3.5 dashes hot sauce (we use Louisiana style Hot Sauce)

1 ½ cups all purpose flour

½ cup corn starch

48 ounces peanut oil

3 tbsp cayenne pepper

1 tbsp light brown sugar

½ tsp garlic powder

½ tsp paprika

Optional: drizzle of hot honey

For the Cannoli Dip

4 oz ricotta cheese

4 oz mascarpone cheese (or cream cheese)

2 tbsp Amaretto

½ tsp kosher salt

¼ tsp cinnamon

½ cup powdered sugar, sifted

⅓ cup mini chocolate chips + more for topping

For the Cannoli Shell

4 ½ oz all purpose flour

2 tbsp unsalted butter, cold

1 tsp kosher salt

⅓ cup cold water

1 tbsp Marsala wine

48 ounces peanut oil

11 Optional: frozen wonton wrappers, defrosted

DIRECTIONS

1.

For the Za’atar Popcorn

1.

Combine za’atar and salt in a small bowl.

1 tbsp za’atar

1 tbsp kosher salt

2.

Heat coconut oil in a large pot over medium-high heat.

3 tbsp coconut oil

3.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

⅓ cup popcorn kernels

4.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

5.

Turn off the heat. Immediately add the spice mixture and toss to combine.

6.

Serve.

7.

For the Gochugaru Popcorn

1.

Combine the salt, sugar, gochugaru, onion powder, and sesame seeds in a small bowl.

1 tbsp kosher salt

1 tsp sugar

2 tsp gochugaru

1 tsp onion powder

½ tsp black sesame seeds

2.

Heat the vegetable oil and sesame oil in a large pot over medium-high heat.

2 tbsp vegetable oil

1 tbsp sesame oil

3.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

⅓ cup popcorn kernels

4.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

5.

Turn off the heat. Immediately add the spice mixture and toss to combine.

6.

Serve.

7.

For the Chai Popcorn

1.

Combine sugar, cinnamon, salt, ginger, cardamom, nutmeg, black pepper, clove, and allspice in a small bowl.

2 tbsp sugar

2 tsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp cardamom

0.125 freshly ground nutmeg

0.125 freshly ground black pepper

⅛ tsp clove

⅛ tsp allspice

2.

Heat coconut oil in a large pot over medium-high heat.

3 tbsp coconut oil

3.

Add 2 or 3 kernels and once the kernels pop, add all the remaining kernels.

⅓ cup popcorn kernels

4.

Cover the pot with a lid and let sit for 30 seconds off the heat. Shake the pot if necessary to make sure all of the kernels come in contact with the hot oil. Once you hear consistent popping, continuously shake the pot until all of the kernels have popped, about 3 minutes.

5.

Turn off the heat. Immediately add the spice mixture and toss to combine.

6.

Serve.

7.

For the Nashville Hot Chicken and Waffles

1.

Waffle Recipe Adapted from: King Arthur Baking

2.

For the Waffle

1.

Combine the dry ingredients in a small bowl and whisk to combine.

100 g all purpose flour

1 tbsp sugar

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 tbsp corn meal

2.

Combine the remaining ingredients in a medium bowl and whisk to combine.

200 g buttermilk, room temperature

1 tsp vanilla extract

4 tbsp unsalted butter, melted and cooled (75 85°F)

1 egg, room temperature

3.

Add the dry mixture to the wet ingredients. Mix until just combined, do not overmix to avoid excess gluten development.

4.

Heat a Belgian waffle press and coat with non-stick spray.

5.

Pour half of the waffle batter into the press, cook until the steam emerging from the sides subsides and the waffle is golden brown on each side.

6.

Remove the waffle from the press and repeat with the remaining batter.

7.

Cut the waffles into fourths and serve immediately or store in a 200°F until ready to serve.

8.

For the Nashville Hot Chicken

1.

Cut the chicken thighs into bite-size pieces, trimming off any excess fat in the process.

1 ½ lb boneless skinless chicken thighs

2.

Combine buttermilk, salt, and pepper. Add to a bowl with the chicken bites. Using your hands, make sure the chicken is fully submerged in the marinade.

1 ½ cups buttermilk

1 tbsp kosher salt, divided

2 tsp freshly ground black pepper, divided

3.

Optional: marinate the chicken for 8 hours or overnight.

4.

Add hot sauce and egg to the marinade and mix to combine.

1 egg, beaten

3.5 dashes hot sauce (we use Louisiana style Hot Sauce)

5.

Add the flour, cornstarch, salt, and pepper to a pie plate and whisk to combine.

1 ½ cups all purpose flour

½ cup corn starch

1 tbsp freshly ground black pepper, divided

1 ½ tbsp kosher salt, divided

6.

Add the chicken to the flour dredge mix, don’t worry about the drips, they will add crunch. Gently toss the chicken and flour mixture with your hands.

7.

Allow the chicken to sit in the flour mixture until ready to fry, about 10 minutes ideally.

8.

Heat peanut oil to 375°F in a large high-sided skillet.

48 ounces peanut oil

9.

Working in three batches, carefully add chicken bites and cook for 12-15 minutes.

10.

Once cooked through (175°F) and browned, transfer the chicken to a rimmed baking sheet lined with paper towels.

11.

Combine ½ cup of the frying oil with cayenne, brown sugar, garlic powder, and paprika in a heatproof bowl. Then brush the chicken with the mixture.

3 tbsp cayenne pepper

1 tbsp light brown sugar

½ tsp garlic powder

½ tsp paprika

12.

Serve with waffles.

13.

Finish with a drizzle of hot honey.

Optional: drizzle of hot honey

14.

For the Cannoli Dip

1.

Cannoli Shell Recipe Adapted from: Serious Eats

2.

For the Cannoli Dip

1.

Combine the cheeses, amaretto, salt, and cinnamon in a small bowl.

4 oz ricotta cheese

4 oz mascarpone cheese (or cream cheese)

2 tbsp Amaretto

½ tsp kosher salt

¼ tsp cinnamon

2.

Sift the powdered sugar into the bowl and whisk well to combine.

½ cup powdered sugar, sifted

3.

Fold in the chocolate chips.

⅓ cup mini chocolate chips + more for topping

4.

Serve in the refrigerator until ready to serve. Garnish with additional mini chocolate chips when ready to serve.

5.

For the Cannoli Shell

1.

If using frozen wonton wrappers, skip to step 7.

11 Optional: frozen wonton wrappers, defrosted

2.

Combine salt and flour in the bowl of a food processor.

4 ½ oz all purpose flour

1 tsp kosher salt

3.

Add the cold butter and pulse until the butter chunks are no longer visible.

2 tbsp unsalted butter, cold

4.

Add the water and wine and run the food processor until the dough balls up around the sides of the bowl, about 2-4 minutes.

⅓ cup cold water

1 tbsp Marsala wine

5.

Allow to sit in a greased bowl at room temperature for 2 hours.

6.

Carefully, roll out the dough using a pasta roller. Dust with plenty of flour to avoid sticking. Start on the largest setting and reduce the thickness with every roll. Roll to the second to the thinnest setting.

7.

Cut the dough into 3-inch squares and then again, in half along the diagonal.

8.

Heat the peanut oil to 360°F and fry until golden brown and bubbly, about 2-3 minutes. Make sure to flip them halfway through frying to ensure even browning.

48 ounces peanut oil

9.

Allow to cool to room temperature, then serve with the cannoli dip.

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