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00:00:01,066 --> 00:00:02,667
[Molly Yeh] I'm making
next-level nachos for dinner,

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00:00:03,567 --> 00:00:04,467
because it's always
a party on the farm.

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It's time to get out
the stretchy pants.

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Tender brisket meatballs coated
in sweet barbecue sauce.

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These are baller.

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Pizza -- wait for it -- latkes.

7
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Smells like pizza.
[sniffs]

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Smells like potatoes.

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00:00:17,834 --> 00:00:19,367
My nose is a little confused,
but I like it.

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Carby Caesar salad loaded with
deep-fried garlic knots.

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00:00:24,066 --> 00:00:25,467
This is a bowl of happiness
right here.

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And for dessert, my strawberry
sprinkles sprinkle struffoli,

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sticky bite-sized balls of
donut hole deliciousness.

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Nothing says party like
a bunch of sweet balls.

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L'chaim, let's eat.

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I'm making some of my favorite
party noshes for dinner

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because a party supper is
the best supper.

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For something sweet,

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I'm making my take on
a Neapolitan struffoli,

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which is a bunch of
deep fried little donut balls

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coated in a sweet,
sticky glaze.

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They're sort of like inside out
sufganiyot, and they get

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squished together into
a wreath shape

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and finished with sprinkles.

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I'm starting on my donut dough
with a quarter-cup

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of melted unsalted butter.

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I'll add two thirds of
a cup of sugar,

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and then mix this together in
a stand mixer.

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I'll add three egg yolks,
which will provide incredible

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richness to this dough.

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Struffoli is an Italian dessert
that is traditionally eaten

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around Christmas time,
and it consists of a bunch of

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little balls of fried dough
stuck together

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in a wreath shape with
a honey syrup.

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But I figured in kind of a nod
to sufganiyot, which are

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Hanukkah donuts that are filled
with jam, I would use jam in

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place of the honey, and make it
so that the jam is

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on the outside of the donuts.

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It is a true
interfaith dessert.

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A couple of tablespoons of
vanilla extract,

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three quarters of a cup
of sour cream,

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which makes for
a super tender, moist crumb.

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The more fat you can pile into
a cake donut dough,

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the better it is.

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And also, I always have
sour cream around.

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And then the zest of
half a lemon.

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Between the tanginess of
the sour cream and the lemon,

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and the vanilla,
you get some of that

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old-fashioned cake donut flavor.

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[whirring]

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This is super
smooth and combined.

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I'll add my dry ingredients now,

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right on top of
the wet ingredients.

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Two cups of cake flour,

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along with one cup of
all-purpose flour

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is the perfect combination to
get a tender, light crumb.

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If you were to use all
all-purpose flour, it would be

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a little bit too heavy.

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And if you were to use
all cake flour,

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it would be a little bit
too sandy.

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So I think a combination is
really nice.

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Two teaspoons of baking powder
will help these puff up

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in the fryer.

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A teaspoon of kosher salt,

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and then four tablespoons of
finely ground freeze-dried
strawberries,

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which will get amplified

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by the strawberry jam
that coats these.

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This is not traditional of
a struffoli, but it tastes good

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and it's really fun.
I love this natural pink color.

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I'll give these dry ingredients
a whisk before incorporating

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them with the rest of
the batter just so that

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they can all get
evenly distributed.

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OK, I'll get this back into
my stand mixer and then mix

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until it's just combined
into a dough.

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[whirring]

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Now comes the fun part,
rolling this dough into

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a zillion little teeny
tiny balls.

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I'll pat this out into a square

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about three quarters of
an inch thick,

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and then use
my bench scraper to cut

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three quarter of an inch strips.

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And then I'll cut little
nubbins from there.

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So I'm essentially just making
three quarter of an inch

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cubes all the way around.

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And I just like cutting them
all at first as opposed to

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pinching off little
bits and rolling.

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So you can kind of get
a uniform size.

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It just makes dividing this
up easy.

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This is what I like, turn the TV
on and watch ice skating,

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because it's just gonna get
more tedious.

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So I have all of these
little squares.

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I'll roll them all into balls,

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like little marbles,
just like that.

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This is a perfect dessert for
a party because it looks as

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festive as it tastes.

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They're easy to eat
with one hand.

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You don't have to sit down with
a plate and a fork and a knife

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and commit to it.

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You could just pluck off a ball
and pop it in your mouth.

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It's sort of like eating
monkey bread.

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I'll tell you, I am having
a ball with these balls.

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I'm ready to fry.

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I've got a few inches of
neutral oil heating in my pot

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here to 350 degrees,
and I'll fry these in batches.

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It's safest to lower them in
using a slotted spoon,

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or a spider like this, rather
than dropping them in because

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you don't want oil
to splatter up at you.

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I'll lower these in,
and these are so small,

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they just take about
a minute and a half to fry.

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I'll fry them until
they're golden all over.

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I'll keep a close eye on my
thermometer to make sure that

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the temperature doesn't drop
too much.

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And you can adjust the knobs on
your stove if you need to,

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because sometimes
when you put the dough in,

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the temperature of the oil will
drop a little bit.

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That's normal, that's OK.

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Just increase the temperature
a bit on the stove.

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They're starting to float.

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These are getting some
gorgeous brown color.

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I'll place these onto a wire
rack so that they can cool.

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They're just like a miniature
old-fashioned donut.

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All right, I'll keep on frying
and then get going on

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the jam sauce.

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Oh, these look so
cute and good.

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This is the glue that holds
the balls together.

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It's dead simple, just equal
parts strawberry jam and sugar.

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This is seedless.

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And a squeeze of lemon juice to
brighten everything up.

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I'll mix this around
and cook it until it's hot

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and the sugar has melted.

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And I'm using strawberry
because I wanted a reason to

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wear this strawberry sweater.

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I also just really
like strawberries.

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You could honestly use
any jam here.

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Mm-mm-mm.
Smells so good.

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OK, the syrup is ready to
receive the balls.

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I'll pile them in and get them
totally coated.

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Ah, get back in there.

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I'll toss these to coat
them fully.

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This is definitely the type of
dish that you want to serve

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the day that you make it.
I'll grab my serving plate.

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I also have a glass, which will
help me make that wreath shape.

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I'll spritz the glass with
a little cooking spray

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so it doesn't stick.

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Put it in the middle,
and then pile them on.

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Oh my gosh, balls
are everywhere.

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And then pile on the rest.

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It's about to get jollier.

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I'll remove the glass.

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Per tradition, you've got to
sprinkle on nonpareils.

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So fun!

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This one's sticking
out weirdly.

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I think I should just
take care of it.

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Mm.

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Mm.
My mouth is so happy.

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It's so sweet
and buttery and cakey.

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Nothing says party like
a bunch of sweet balls.

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[bright music playing]

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[playful popping sounds]

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Since one ball-shaped food at
the party dinner is simply not

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enough, I am making
my brisket meatballs.

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They are tender morsels of
fatty rich meat slathered in

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a sweet barbecue sauce that
makes your taste buds bounce.

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I'm starting with one and a half
pounds of ground brisket,

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which is quite a bit fattier
than your typical ground beef,

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so you get more richness
and [smacks lips]

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melt in your mouth texture.

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I'll season it with one and a
half teaspoons of kosher salt.

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I'll sprinkle in a little onion
powder for that slightly sweet

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flavor, some chopped scallions.

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They lend that delicate onion
flavor, as well as some really

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pretty pops of green,
some fresh thyme leaves for

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those earthy, herby notes,
a bunch of black pepper.

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it's looking pretty already.

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I'll bind these together with
a couple of eggs.

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And three quarters of a cup of
breadcrumbs, which will allow

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these balls to hold
nice moisture

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and have that great
tender texture.

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A quarter cup of ketchup,
inspired by the age-old Jewish

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tradition of slathering
brisket in ketchup.

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A tablespoon of Dijon,
that great bright zingy flavor.

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And then a teaspoon of
Worcestershire sauce brings

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everything together with
its savory notes.

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Ah -- smells really good,
especially the ketchup.

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I'll mix this up and just like
any meatball,

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I don't want to overmix it.

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There's so much flavor in
these meatballs.

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I'll roll this into balls.

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The donut balls were
just a warm-up.

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Just about
the size of golf balls.

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I'll get this onto my baking
pan, keep on rolling,

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and then bake at 400 degrees
for 12 to 14 minutes

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until they're golden all over.

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And in that time,
I'll make my sauce.

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[playful popping sounds]

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This sauce is darkly sweet from
molasses and zippy and fun,

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thanks to my one true love --

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next to mayonnaise,
and Nick -- ketchup.

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I'll start with a cup of it
right in my braiser.

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I love it so much.

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00:09:01,800 --> 00:09:04,567
Nick hates ketchup,
but he likes barbecue sauce.

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00:09:05,567 --> 00:09:06,767
So just don't tell him that
there's ketchup in

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00:09:07,700 --> 00:09:09,767
barbecue sauce.
Two tablespoons of molasses.

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It's a nice dark contrast to
the bright ketchup.

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Half a cup of brown sugar,
which will caramelize and allow

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the sauce to glaze
the meatballs so beautifully.

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00:09:21,066 --> 00:09:22,400
Half a cup of apple
cider vinegar.

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You gotta have something acidic
to balance out all

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this sweetness.
Tablespoon of Dijon.

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A tablespoon of Worcestershire.

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00:09:30,233 --> 00:09:31,400
So a lot of the same
ingredients that are in

212
00:09:32,433 --> 00:09:34,000
the meatballs as well.
A little bit of hot sauce.

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00:09:34,867 --> 00:09:35,767
And this can really
just be to taste.

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I like a little bit of heat,
but mostly I like the sweetness

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00:09:39,900 --> 00:09:42,266
to shine through as the central
mood of these meatballs.

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That is what I remember about
the briskets growing up

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00:09:45,400 --> 00:09:46,367
that I had.

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They were always
super duper sweet

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00:09:48,700 --> 00:09:49,767
in a really delicious way.

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00:09:50,967 --> 00:09:52,600
Couple of good pinches of
kosher salt and half a teaspoon

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00:09:53,367 --> 00:09:54,400
each of garlic
and onion powder.

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00:09:55,166 --> 00:09:55,967
This sauce will be
super smooth.

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There won't be any chunks of
chopped onion.

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I'll just whisk this together
and simmer it for a couple of

225
00:10:01,300 --> 00:10:01,867
minutes until it's thick.

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00:10:03,033 --> 00:10:04,767
Meatballs are such an ideal
party food, not just because

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they're delicious
and everybody loves them

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00:10:06,767 --> 00:10:07,567
and they're easy to eat,

229
00:10:08,433 --> 00:10:09,600
but also because
they're so easy to prep.

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You can make them fully in
advance, keep them in

231
00:10:13,767 --> 00:10:15,800
the freezer, and then the day
of the party, just dump them

232
00:10:17,033 --> 00:10:19,500
into a slow cooker from frozen
along with the sauce and allow

233
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them to heat up.

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00:10:21,300 --> 00:10:22,400
I did that for both Bernie

235
00:10:23,233 --> 00:10:24,467
and Ira's birthday parties
this year.

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It makes the day of
the party so easy.

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00:10:27,266 --> 00:10:28,400
You have more time to do
your hair

238
00:10:29,133 --> 00:10:30,266
and get the perfect
outfit on.

239
00:10:31,166 --> 00:10:32,667
Sauce looks great,
let me get the balls.

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00:10:33,467 --> 00:10:35,867
Those look good.
They smell so meaty.

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00:10:36,734 --> 00:10:38,166
I'll pile these right
into the sauce.

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00:10:40,667 --> 00:10:41,800
So bouncy.

243
00:10:45,100 --> 00:10:48,700
I'll fold these all together
and simmer just for another

244
00:10:49,934 --> 00:10:51,967
couple of minutes that that
sauce can caramelize and really

245
00:10:52,467 --> 00:10:53,767
glaze these balls.

246
00:10:54,567 --> 00:10:55,767
This is the smell of
a good party.

247
00:10:56,433 --> 00:10:57,800
Those are some shiny balls.

248
00:10:58,867 --> 00:11:01,200
The last thing we need is
a sprinkle of scallions.

249
00:11:02,100 --> 00:11:05,166
So pretty.
This smell is calling my name.

250
00:11:05,867 --> 00:11:08,100
I've got fun toothpicks.
Ding.

251
00:11:09,767 --> 00:11:13,100
Oh, how good does that look?
The perfect big party bite.

252
00:11:15,367 --> 00:11:16,467
Mm.

253
00:11:17,867 --> 00:11:18,900
Dang.

254
00:11:19,734 --> 00:11:22,500
Those truly just melt in
your mouth.

255
00:11:23,066 --> 00:11:24,100
These are so awesome.

256
00:11:24,900 --> 00:11:26,166
I love tasting
the thyme in there.

257
00:11:26,600 --> 00:11:27,266
It's so cozy.

258
00:11:28,500 --> 00:11:29,900
These are baller.

259
00:11:30,500 --> 00:11:31,100
[playful popping sounds]

260
00:11:36,767 --> 00:11:38,266
[whirring]

261
00:11:40,000 --> 00:11:42,500
[playful pops and crackles]

262
00:11:43,700 --> 00:11:45,667
For a scrumptious bite that
combines two fun party foods,

263
00:11:46,600 --> 00:11:49,467
I am making pizza --
wait for it -- latkes.

264
00:11:50,667 --> 00:11:53,800
They are classic crispy golden
brown potato pancakes topped

265
00:11:55,000 --> 00:11:57,200
with tomato sauce, fresh mozz,
and dollops of herby pesto.

266
00:11:57,900 --> 00:11:59,400
They are so addictively good.

267
00:12:00,633 --> 00:12:02,800
I've already got my potatoes,
garlic and onion shredded

268
00:12:03,367 --> 00:12:04,166
and in my cheesecloth,

269
00:12:05,033 --> 00:12:07,066
and I'm doing
a super crucial step for

270
00:12:08,300 --> 00:12:10,767
potato pancakes, which is that
I've tossed everything in salt

271
00:12:12,000 --> 00:12:14,467
and allowed them to drain to
get rid of any excess moisture.

272
00:12:15,700 --> 00:12:17,967
And now I'm just squeezing as
much moisture as I can out of

273
00:12:19,200 --> 00:12:21,567
the potato and this is gonna
ultimately make for a perfectly

274
00:12:22,467 --> 00:12:24,567
crispy latke.
Don't skimp on this step.

275
00:12:25,467 --> 00:12:27,700
I'll pour all this water out
of the bowl.

276
00:12:28,700 --> 00:12:32,367
And then what's left here is
this fun layer of

277
00:12:32,800 --> 00:12:33,667
potato starch.

278
00:12:34,800 --> 00:12:36,100
I'm going to leave it in
the bowl because when that gets

279
00:12:37,300 --> 00:12:38,900
incorporated in with the potato
pancake mixture, it actually

280
00:12:39,934 --> 00:12:41,400
helps the crispiness.
I'll dump in the potatoes.

281
00:12:42,800 --> 00:12:45,800
I'll squeeze in some lemon
juice, which will add some nice

282
00:12:46,600 --> 00:12:48,367
brightness as well as
help prevent

283
00:12:49,033 --> 00:12:50,066
the potatoes from oxidizing.

284
00:12:50,934 --> 00:12:52,767
Four whole eggs to bind
these together.

285
00:12:54,000 --> 00:12:55,667
I know some people who only use
egg whites in their latkes to

286
00:12:56,800 --> 00:12:59,467
make them even crispier,
but I kind of like a little bit

287
00:13:00,166 --> 00:13:00,667
of richness from the yolk.

288
00:13:01,567 --> 00:13:03,166
My ideal latke is still
a little bit soft

289
00:13:03,800 --> 00:13:04,567
and creamy on the inside.

290
00:13:05,734 --> 00:13:07,500
Two thirds of a cup of panko
breadcrumbs, gives some nice

291
00:13:08,433 --> 00:13:09,867
structure and helps bind
everything together.

292
00:13:10,300 --> 00:13:11,000
Black pepper.

293
00:13:11,433 --> 00:13:12,400
[quiet grinding]

294
00:13:13,633 --> 00:13:16,667
And then because I'm pizza-fying
these latkes, I'll add in some

295
00:13:17,800 --> 00:13:20,100
pizza seasoning, dried oregano,
and crushed red pepper.

296
00:13:21,100 --> 00:13:22,500
I love these two sprinkled on
top of my pizza.

297
00:13:23,500 --> 00:13:25,200
I'll stir these around to
thoroughly combine.

298
00:13:26,367 --> 00:13:29,066
Growing up, we usually used
the box mix to make latkes.

299
00:13:30,200 --> 00:13:32,567
I was never that wild about
them, and it wasn't until

300
00:13:33,600 --> 00:13:36,400
I tasted my ex-boyfriend's dad's
recipe in college

301
00:13:37,600 --> 00:13:41,166
that I realized what a latke
could taste like at the height

302
00:13:41,667 --> 00:13:42,667
of its potential.

303
00:13:43,900 --> 00:13:46,767
These things were hockey pucks
that were golden and so crispy

304
00:13:47,567 --> 00:13:48,600
on the outside.
They had this shell.

305
00:13:49,633 --> 00:13:52,300
And then on the inside,
they were soft and creamy.

306
00:13:52,800 --> 00:13:54,166
They were so good.

307
00:13:55,300 --> 00:13:57,066
they just totally raised
the bar for a latke in my mind.

308
00:13:58,233 --> 00:14:00,367
And a few years ago, I was
looking for things to do with

309
00:14:01,367 --> 00:14:02,667
leftover latkes because I made
so many of them.

310
00:14:03,900 --> 00:14:05,266
I started reheating them in
the oven with pizza toppings on

311
00:14:06,266 --> 00:14:08,066
top, and they were so good.
This is combined.

312
00:14:08,700 --> 00:14:09,500
This mixture looks great.

313
00:14:10,700 --> 00:14:13,100
I'll get my ice cream scoop
and portion out heaping mounds

314
00:14:14,133 --> 00:14:15,767
into a quarter inch of oil
that I have preheating

315
00:14:16,900 --> 00:14:18,767
on medium-high, pressing down
gently to compact them.

316
00:14:19,333 --> 00:14:20,266
I'll drop in a few more.

317
00:14:25,266 --> 00:14:27,767
I'll fry these for a few
minutes per side until

318
00:14:28,600 --> 00:14:30,166
they're deeply golden
and so crispy.

319
00:14:31,367 --> 00:14:34,400
I'll address the elephant in
the room, which is to say that

320
00:14:34,967 --> 00:14:36,500
I pronounce it lat-key.

321
00:14:37,667 --> 00:14:40,700
If you're from Chicago or parts
of Boston, you're probably

322
00:14:41,867 --> 00:14:43,667
nodding your head, saying like,
yeah, of course, lat-keys.

323
00:14:44,867 --> 00:14:46,166
If you're from anywhere else in
the country, you're probably

324
00:14:47,166 --> 00:14:48,100
like, what the heck are
you even talking about?

325
00:14:48,667 --> 00:14:49,567
Because it's a lat-kuh.

326
00:14:50,300 --> 00:14:52,567
But listen,
tomato, tom-ah-to,

327
00:14:53,133 --> 00:14:53,967
this is how I say it.

328
00:14:54,600 --> 00:14:56,767
I'm very sorry, not sorry.

329
00:14:57,633 --> 00:14:58,667
They're all delicious,
no matter what.

330
00:14:59,233 --> 00:15:00,066
Let's just be friends.

331
00:15:01,300 --> 00:15:02,567
This one's ready to flip.

332
00:15:03,533 --> 00:15:05,200
I can see its golden brown
edges all around.

333
00:15:06,266 --> 00:15:09,166
That is a perfect golden brown
surface of a latke.

334
00:15:10,266 --> 00:15:13,667
This one's ready too.
All right, flip this last one.

335
00:15:14,200 --> 00:15:15,567
Oh yeah, so golden.

336
00:15:16,500 --> 00:15:18,066
That's the gold standard,
no pun intended.

337
00:15:19,300 --> 00:15:21,567
I'll get these out of the fryer
now and I'll transfer them to

338
00:15:22,800 --> 00:15:24,367
a wire rack, which allows them
to stay crispy on the bottom.

339
00:15:24,934 --> 00:15:25,300
While they're still hot,

340
00:15:26,166 --> 00:15:26,867
I'll sprinkle with
a little more salt,

341
00:15:27,700 --> 00:15:28,867
and then fry up a few
more batches,

342
00:15:29,500 --> 00:15:30,467
and be ready to pizza-fy.

343
00:15:31,133 --> 00:15:33,066
[playful pops and crunching]

344
00:15:33,467 --> 00:15:34,600
Pizza time!

345
00:15:35,433 --> 00:15:36,700
You can top these
however you want.

346
00:15:37,266 --> 00:15:38,767
The options are endless.

347
00:15:39,533 --> 00:15:41,266
I'm going classic with
red sauce.

348
00:15:42,500 --> 00:15:44,400
And I'm not going all the way
to the edge because I want to

349
00:15:45,600 --> 00:15:47,967
still have a lot of those
crispy edges, as is the essence

350
00:15:48,400 --> 00:15:49,166
of a good latke.

351
00:15:50,033 --> 00:15:52,700
These will be like cute
handheld pizzas.

352
00:15:53,567 --> 00:15:55,767
And mozzarella.
I love fresh mozzarella.

353
00:15:56,834 --> 00:15:58,867
The way that it just drapes
itself over the latke

354
00:15:59,934 --> 00:16:02,300
It's going to be so nice.
This will get so melty.

355
00:16:03,066 --> 00:16:04,567
With the crispiness of
the latke,

356
00:16:05,133 --> 00:16:06,867
it's gonna be heaven.

357
00:16:07,800 --> 00:16:09,500
I'll get these into the oven at
450 degrees

358
00:16:10,133 --> 00:16:10,667
for about
seven minutes

359
00:16:11,567 --> 00:16:13,100
until the cheese is
melty and splotchy.

360
00:16:13,934 --> 00:16:15,667
I'm dreaming of cheese
pulls already.

361
00:16:18,667 --> 00:16:20,266
[sniffs]
Smells like pizza.

362
00:16:21,000 --> 00:16:22,166
[sniffs]
Smells like potatoes.

363
00:16:23,133 --> 00:16:24,867
My nose is a little confused,
but I like it.

364
00:16:25,867 --> 00:16:27,900
Ooh,

365
00:16:28,934 --> 00:16:32,467
they're so melty,
and I'm loving the splotches.

366
00:16:33,700 --> 00:16:36,166
I'll finish with some dollops
of pesto, packed with flavor,

367
00:16:36,700 --> 00:16:37,300
so herby and fresh.

368
00:16:38,467 --> 00:16:40,200
[cheerful whistling music
playing]

369
00:16:41,100 --> 00:16:42,166
Crushed red pepper,

370
00:16:45,100 --> 00:16:48,667
loads of Parmesan, which not
only adds that umami Parmesan

371
00:16:49,767 --> 00:16:51,800
flavor, it also seasons
the mozzarella, which is so

372
00:16:52,700 --> 00:16:54,266
important since
the mozzarella is so mild.

373
00:16:54,967 --> 00:16:56,266
Lastly, some torn fresh basil.

374
00:16:57,033 --> 00:16:58,667
I am loving
the colors of these.

375
00:16:59,567 --> 00:17:02,200
Oh, it smells so good.
OK, I'm diving in.

376
00:17:03,667 --> 00:17:04,700
Here I go.

377
00:17:08,500 --> 00:17:10,000
Mm.

378
00:17:10,900 --> 00:17:13,300
It's melty, it's herby from
that pesto.

379
00:17:13,867 --> 00:17:15,100
It's crispy and salty.

380
00:17:15,867 --> 00:17:17,667
This is potato
pizza perfection.

381
00:17:23,000 --> 00:17:24,967
[upbeat music playing]

382
00:17:30,767 --> 00:17:33,467
To round out our nosh party,
I'm sneaking in a pile of

383
00:17:34,600 --> 00:17:36,767
greens, but I'm balancing them
out with savory donuts.

384
00:17:37,800 --> 00:17:40,100
I'm making a Caesar salad,
but instead of typical

385
00:17:41,333 --> 00:17:44,867
croutons, I'm frying up pizza
dough and dressing it up like

386
00:17:45,300 --> 00:17:46,166
a garlic knot.

387
00:17:47,166 --> 00:17:48,867
So you've got crunchy greens,
creamy dressing,

388
00:17:49,834 --> 00:17:52,000
and the doughiest,
butteriest, most garlicky

389
00:17:52,834 --> 00:17:55,000
nuggets of your life
because why not?

390
00:17:56,233 --> 00:17:59,266
Also because once I get my oil
going, I like to fry a lot of

391
00:18:00,333 --> 00:18:01,567
stuff and really get as much
bang for my buck.

392
00:18:02,734 --> 00:18:04,400
All right, I'm starting with
a pound of pizza dough here

393
00:18:05,367 --> 00:18:06,367
and I'm just chopping it into
little nuggets

394
00:18:07,066 --> 00:18:08,200
that I'll fry up
into croutons.

395
00:18:09,300 --> 00:18:11,900
You can use any pizza dough,
store-bought, homemade.

396
00:18:13,000 --> 00:18:14,867
Go to your local pizza parlor
and buy a ball of it.

397
00:18:15,800 --> 00:18:17,166
So satisfying.
They're like little pillows.

398
00:18:18,100 --> 00:18:19,266
My oil is hot.

399
00:18:20,467 --> 00:18:21,600
I've got a couple of inches of
neutral oil here heating to

400
00:18:22,000 --> 00:18:23,367
350 degrees.

401
00:18:24,266 --> 00:18:26,066
And I'll lower a batch of
these guys in.

402
00:18:28,767 --> 00:18:30,467
They immediately float
to the top.

403
00:18:31,600 --> 00:18:33,367
And I'll fry these just until
they're golden all over.

404
00:18:34,233 --> 00:18:35,166
It'll just take about
a minute or two.

405
00:18:36,367 --> 00:18:38,867
I always used to get garlic
knots from my favorite little

406
00:18:39,834 --> 00:18:41,266
pizza place in New York
when I was in college.

407
00:18:42,133 --> 00:18:44,066
So much garlic breath,
but so worth it.

408
00:18:45,266 --> 00:18:47,667
And they would just soak up all
the booze that I would have

409
00:18:48,166 --> 00:18:48,667
later that night.

410
00:18:49,600 --> 00:18:50,500
Honestly, why toast a crouton
when you can

411
00:18:51,500 --> 00:18:53,700
deep fry a crouton?
These are lightly golden.

412
00:18:54,900 --> 00:18:56,967
They look awesome already.
I'll get them out of the fryer.

413
00:18:57,934 --> 00:18:59,000
I'll fry up another batch
and then get going

414
00:18:59,533 --> 00:19:00,367
on my garlic butter.

415
00:19:01,767 --> 00:19:05,300
To turn these nuggets into
a legit garlic knot situation,

416
00:19:06,467 --> 00:19:09,000
they've got to get drenched in
garlic and butter and oil.

417
00:19:10,200 --> 00:19:12,100
Start with my butter right into
my saucepan, and combine it

418
00:19:12,633 --> 00:19:13,567
with some olive oil.

419
00:19:14,567 --> 00:19:17,266
I love a butter-oil combination
because you get

420
00:19:18,333 --> 00:19:20,100
both flavors and the oil helps
to coat everything.

421
00:19:21,367 --> 00:19:22,767
Whereas sometimes I feel like
the butter just soaks right in.

422
00:19:23,834 --> 00:19:26,166
A lot of loads of garlic
and some crushed red pepper.

423
00:19:27,233 --> 00:19:28,467
I'll sizzle this for just
a minute or two to allow

424
00:19:29,600 --> 00:19:31,567
the garlic to cook and the
butter and the oil just get

425
00:19:32,633 --> 00:19:34,066
infused with the garlic
and the crushed red pepper.

426
00:19:35,100 --> 00:19:38,000
Smells really good.
I'll drizzle this all over.

427
00:19:38,900 --> 00:19:40,400
I love seeing
the big pieces of garlic.

428
00:19:41,033 --> 00:19:42,066
And pile in the Parmesan.

429
00:19:43,266 --> 00:19:45,467
It's got to be the powdery
stuff so that it sticks both to

430
00:19:46,533 --> 00:19:47,667
the nuggets and to your hands
when you touch them.

431
00:19:48,333 --> 00:19:50,667
Some parsley, a little salt.

432
00:19:51,967 --> 00:19:53,367
I'll toss these all together.

433
00:19:54,266 --> 00:19:56,567
This is a bowl of happiness
right here.

434
00:19:57,200 --> 00:19:58,066
OK, I'll grab the greens.

435
00:19:58,834 --> 00:20:00,000
I've got a bowl of
crisp romaine

436
00:20:01,266 --> 00:20:03,567
and my go-to Caesar dressing,
but store-bought will work too.

437
00:20:04,400 --> 00:20:07,000
I like a heavily dressed
Caesar salad.

438
00:20:07,500 --> 00:20:08,166
Loads of Parmesan

439
00:20:09,867 --> 00:20:11,467
and lots of black pepper.

440
00:20:13,266 --> 00:20:15,967
I'll toss this so the greens
are thoroughly coated

441
00:20:16,433 --> 00:20:17,200
in the dressing.

442
00:20:18,433 --> 00:20:21,000
I'll toss in some of the garlic
nuggets and then leave some to

443
00:20:21,700 --> 00:20:23,667
go on top so you can see them.

444
00:20:23,967 --> 00:20:24,767
Oh yeah.

445
00:20:25,667 --> 00:20:26,667
This is a pretty
color palette right here.

446
00:20:27,700 --> 00:20:28,800
The rest of the nugs.

447
00:20:30,900 --> 00:20:33,266
It's like half greens,
half croutons.

448
00:20:34,133 --> 00:20:35,467
Gotta find a good one.
Oh, yeah, baby.

449
00:20:39,467 --> 00:20:40,567
Mm.

450
00:20:41,633 --> 00:20:43,266
The contrast between
the cooling, refreshing greens

451
00:20:44,333 --> 00:20:47,500
and the hot, garlicky knot
makes for a perfect bite

452
00:20:48,200 --> 00:20:49,600
of food.
Zoinks, this is good.

453
00:20:49,967 --> 00:20:50,767
Let's eat.

454
00:20:54,100 --> 00:20:56,367
[playful popping and clinking]