Disco Tots Recipes

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

Steps:

• For the disco chicken marinade: Put on your best disco clothes and shoes. Lay chicken breasts flat on a cutting board. Carefully slice each breast in half, horizontally. Take cut chicken and place flat in a resealable plastic bag, then close bag. Now it's time for Poundtown. Put bag back on cutting board and use a meat hammer, large pot or rolling pin and pound out chicken without breaking bag to 1/4- to 1/2-inch-thick. Remove chicken from bag and place in a large deep container. Repeat with remaining chicken breasts.
• Add buttermilk, salt, pepper and jalapenos to a food processor or blender. Process until jalapenos are pulverized, 2 to 3 minutes. Pour buttermilk mixture from processor into the container on top of chicken and return to refrigerator. Let chicken marinate in mixture for at least 8 hours.
• For the disco flour: Mix flour, salt, pepper, paprika, cumin and garlic powder in a bowl until combined. Take a break and put on some disco music. Set disco flour aside until ready to dredge disco chicken.
• For the spicy honey butter: Add butter, honey and cayenne pepper to a large pot. Bring mixture to a simmer and whisk vigorously. Cook until all butter is melted, then remove pot from stovetop and let mixture cool completely. Pour cooled spicy honey butter into a squirt bottle. Again, take a break and ponder if disco was the best music of the 70's. Maybe so, maybe not. Do not refrigerate spicy honey butter; store at room temp!
• For the Cheddar biscuits: Preheat oven to 350 degrees F.
• Combine flour, butter, cheese, baking powder, granulated sugar, salt and brown sugar in a mixer fitted with a paddle attachment. Turn on mixer and mix until slightly grainy, not doughy, then turn off mixer. Add buttermilk, milk and cream and mix until doughy and well-mixed, then turn off mixer and remove dough from mixer bowl.
• Grease a muffin tin and form 5-ounce dough balls with your hands. Add dough balls to muffin tin and press down in muffin slots. Bake until tops are golden brown, 40 to 45 minutes. Now dim the lights and turn on the disco ball.
• For the assembly: If pan-frying, add oil to a pan and heat up to 350 degrees F. If using a deep-fryer, add oil and set fryer temperature to 350 degrees F.
• Remove chicken breasts one at a time from disco marinade and dredge in disco flour, pressing down on chicken to ensure a good coating on both sides. Remove chicken from disco flour and place into hot oil. Fry until chicken is golden brown and a meat thermometer inserted in the center registers an internal temperature of 165 degrees F, 5 to 7 minutes. Grab a regular thermometer and place it under your tongue-it should read above 98.6 because you're on fire!
• Grab a plate and make a design on it with the spicy honey butter. Cut a biscuit in half and put on plate. Add a little more spicy honey butter on biscuit halves. Place disco chicken on top of biscuits and cover chicken in spicy honey butter. Grab finely chopped green onions and sprinkle on top of disco chicken. Give yourself a high five! If you're not dancing, then start! With a knife (optional) and fork, cut into disco biscuit and savor the flavor(town). You have just made and now eaten a Guyutes Disco Biscuit. You are special, and don't let anyone tell you differently. (Make 7 more sandwiches in same manner.)

Steps:

• Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.
• Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine.
• Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly.
• Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.
• Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.

Steps:

• Place an oven rack in the middle position. Preheat the oven to 450 degrees F.
• Pour the neutral oil into a heavy-bottomed pot and bring to 375 degrees F over medium heat. Fry the tots in batches (for a whole bag, 2 to 3 batches) for 6 to 8 minutes each, or until the tots float around and are dark golden and crispy (let them crisp up a bit once they hit the oil before stirring so they don't fall apart). Be sure to bring the oil back to temperature before adding the next batch. Remove the tots onto a wire rack and cool slightly. Season with salt if needed (some brands of tots are saltier than others).
• Transfer the tots to a flame-proof dish that you can also serve in; a 12-inch cast-iron skillet, a nice ceramic baking dish or anything that holds about 3 quarts will work. Evenly top the tots with the chopped kimchi and shredded Cheddar. Bake until the cheese is melted, the kimchi is hot and the edges start to brown, about 10 minutes.
• While the tots bake, make the yogurt sauce: Combine the yogurt, soy sauce, toasted sesame oil, lemon juice, kimchi brine and salt in a small or medium bowl. Whisk to combine and set aside. (The yogurt sauce can be made ahead of time and refrigerated; if it separates a little just give a quick stir.)
• Turn on the broiler to the highest setting and broil until the cheese is brown and speckly and the edges of the kimchi are browned; start checking after about 3 minutes.
• Top the tots with Pickled Onions, yogurt sauce, mayo and scallions. Serve immediately with lemon wedges.
• In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, salt, mustard seed and 1/2 cup water. Bring to a boil and let cook until the sugar and salt are dissolved, Remove from the heat and pour over the onions in a medium bowl. Refrigerate until you are ready to serve. (This can be done ahead of time and refrigerated.)

Steps:

• Place the potato wedges in a large bowl and cover with ice water. Let stand for at least 30 minutes and up to an hour. Drain the potatoes well. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture.
• Fill a fryer or a large, heavy saucepan with 5 inches of oil. Place over high heat and bring the oil up to 315 degrees F. Set a wire rack on a sheet pan and place near the fryer or stove.
• In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. They should not be browned at this point. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove the saucepan from the heat and set aside?do not throw out the oil. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours.
• Meanwhile, prepare the gravy. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until translucent, 4 to 5 minutes. Add the garlic and cook for 1 to 2 more minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Whisk in the chicken stock and Worcestershire sauce. Continue whisking until there are no lumps. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Lower the heat and hold there, whisking regularly to keep it from sticking. Now it's time to finish the French fries.
• Reheat the fry oil over high heat to 350 degrees F. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. Season with salt.
• Preheat the broiler.
• Arrange the potato wedges on a baking sheet or oven-proof platter. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the baking sheet under the broiler until the cheese has melted, about 1 minute.