Variety Platter

Directions

For Mozzarella Sticks:

• Whisk eggs and milk together. Coat each piece of mozzarella cheese with flour, then dip in egg and then roll in bread crumbs. Dip in egg and crumbs again. Freeze before frying.
• Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak. Then Drain on paper towels.

For Crispy Calamari:

• Place ½ kg calamari into a bowl with 2 tbsp lemon juice and preheat frying oil to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
• In a medium bowl, whisk to combine the flour, 1 tsp cayenne, ½ tsp paprika, and 1 tsp National Salt. Add half of this mixture to another medium bowl. Place the buttermilk or ½ cup milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
• Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari. Fry the calamari in batches for about 2-3 minutes total, until golden brown. Then drain on a paper towel

For Ranch Dip:

• Combine ½ cup National Classic Mayo and ½ cup Sour cream, 1 tbsp minced onion, 1 tbsp chopped Dill, 1 tbsp dried parsley and 1 tsp National Salt. Blend all ingredients

For Marinara Sauce:

• Heat 3-4 tbsp oil in a small saucepan over medium-high heat until shimmering, and then add 3-4 garlic cloves, and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes.
• Remove garlic and discard. Stir in ½ cup each of National Tomato Ketchup and National Chili Sauce, 1 tsp each of dried basil, oregano, and National Salt. Reduce heat to medium and simmer until flavors have blended, about 2-3 minutes.

For Popcorn Chicken:

• Preheat oil. Then cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the panko into a pie plate or shallow bowl and season with 1 tsp National Garlic Powder, 1 tsp lemon-pepper, ½ tsp cayenne pepper, 1 tsp National Salt and National Black Pepper Powder.
• Dip the chicken pieces into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot oil for 6 to 8 minutes, until golden brown.

For Honey Mustard:

• Combine ½ cup Dijon Mustard, 1/2 cup Honey, 2 tbsp National Classic Mayo, 1 tbsp Lemon Juice, 1 tsp National Salt, 1 tsp National Black Pepper Powder and mix well.

For Chicken Strip:

• Preheat about 1 liter cooking oil.
• In a large bowl, mix 1- 1/2 cup flour with 1 tsp National Salt and 1 tsp National Black Pepper.
• In another large bowl, beat 2 eggs and 2 tbsp water.
• Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
• Set the chicken to the side to rest for about 5 minutes. Put these chicken pieces in the oil to fry. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes. Turn, and repeat until all brown.