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Oh my god. Chili crisp might secretly be the most addictive thing in your fridge. And today we're proving it belongs on way more than dumplings and noodles, including one recipe that sounds completely wrong until you taste it. An email. Dear Sam, you've been on a chili crisp cake lately. Max is even commenting. So why not make some different things with it and get it out of your system? Nancy. Okay. Okay, I will make different things with it. Five of them. But I'll be honest with you, Nancy, it's not going to get out of my system. It just gets me to make five things with chili crisp and then I'll continue using it for the rest of my life almost every episode. So, here's
what we're making. You ready? We're going to start with a little appetizer. Chili crisp. Devild eggs. Oh god. Devild eggs. One of the greatest things ever. Got even better with some chili crisp. You hear the birds? The birds are waiting for the chili crisp. Then chili crisp Caesar salad. What's wrong with that? Nothing, said ye. Then we'll have a chili crisp grilled cheese. Wait for it. Chili crisp Alfredo and we'll end with a chili crisp ice cream sundae. Oh, that's the one.
Don't knock it till you've tried it or at least seen it because I'm telling you, it's got everything. It's got sweet, it's got spicy, it's got crunchy, it's got the whole thing, right? Oh, stop looking at me. Let's go. And we start with hard-boiled eggs. Of course. I'll put a link below if you don't know how to hard boil an egg, but come on. You got to know how to hard boil an egg. Just cut them in half like this. Clean up the edges and pop out the yolk and put it in the bowl. These get a quick mash. If you wait till all the other ingredients are in here, I'm telling you, it's just not going to mash up as well. You won't be able to see how much yolk is mashed or still
whole. And you don't want a piece like this in the middle of an egg. Okay. So, mash before. All right. That looks good. Now, we add a little mayo. A touch of don. Look, I cleaned up the top. I'm learning. Don't shake it and then open it because then it explodes. Just be careful whatever you do. A little rice vinegar help us to stay on theme. Kosher salt. Some diced green onion. And our beloved chili crisp. I spilled. I didn't mean to spill. Come on now. Like that. And we mix the gorgeous red egg time. All right. Our little egg white shells down. Grab a second spoon. And we fill like this. Oh, they smell so good. Fill them up first,
then you can clean them up. If you want to clean them up, but honestly, a little rustic is okay. It's a devil egg for God's sakes. All right, we can do this. If you want, come along and just put a little bit more on top of each just so everybody knows what's going on underneath. I like it if I'm making a devil egg with locks. I like a little piece of locks on top. It's like a little announcement. And of course, we're not getting away without just a little more green onion. Hello. Perfecto. There you go. Number one, chili crisp devil egg. I can't wait to eat every one of those. Okay, one of these is perfect to me. Can you tell which one?
I'll run my finger and you say stop. This guy. I don't know. Sure. Yeah, that's the one. In my mind, that's perfect. And I'm going to eat him. No BS. That is the perfect chili crisp deiled egg. And you know, devild eggs, they're one biters. Don't try and pretend there's anything other than a one bite devild egg. Oh snap. All right, now you're talking. Now that's a good warm up. Ready for a chili crisp Caesar salad. And we're grilling the Roma. We're going to begin with our dressing. Mayo, grated parmesan, chili crisp, of course, little don, splash of worster, little garlic, some lemon juice, and we mix. And depending on how thick you like it, you can add more lemon juice. Oh boy.
Seeds. Oh boy. Doesn't look like regular Caesar dressing, does it? No. Because of the chili crisp. All right. Off to the side. Let's make some croutons. All right. To a warming pan, we add a knob of butter. Little olive oil. Let that start to melt. And now our bread component. This is a What is this? It's a sourdough roll thing. So, I'm going to open it up. I'm not going to use all of it, but now I'm going to start ripping little pieces and throwing them in here. It's my favorite way to make croutons. And if you want to use the inside, of course, use that. But I'm telling you, some of the crispy bits on the outside are really great in here. So, just give it a rip and just break it down.
Leftover anything is fantastic. Now, spread this around. And this all is going to get tossed nicely till it starts to get a little bit crispy. The only problem with these, they become quite addictive and they often get eaten on the way to the salad. Now we toss a mediumigh heat in here. We want to get a little toast on these things. Great stuff. Look how they soaked up all that oil and butter. All right, give those a minute or two to start getting some color on them. And you can see these little bits are starting to get some brown crispy edges. This is what we want. So now we give them two things.
The little garlic powder. Quick mix. Tiny bit of salt. You can see the color in here. This. Oh, that's what you're going for. All right. When they're like that, let's take them out. Set them off to the side. They're beautiful. They'll crisp up a little bit more over the next couple minutes. But now we grill our salad. Okay. That is a grill pan. It's kind of an old janky one. Had it forever and I love it. And now this is a little head of Roma. I've just sliced down the middle that I'm going to drizzle some olive oil on. I'll do two halves. All right. With the pan pretty hot, let's put these guys in. Cut side down. And if you want, give them a little press to encourage browning. Look, it's
salad. We're not cooking this all the way through. It's really about heat and marks. That's what you want. So, just let it go a couple minutes till we see something happening. Should we see what's doing? Let's have a look. That's pretty. Another 30, 40 seconds. All right, quick flip. Do it one minute on that side and out we come. All right, let's build. Look at that. That's glorious. We're dressing some of our croutons. A little bit more parm. And last but not least, some fresh ground pepper. Wow, that's an explosion of looks and about to be flavor. Okay, it's bite time. Where do I want to go? I
want to go right here. I want this and that. Perfect. Look, I love a Caesar salad, but the chili crisp in that just takes it above. So good. You know, we're working up to like an entire meal's worth of stuff. We had a little appetizer with the devild egg. We had our salad. Now, we're going to give you a choice of two entre. The first one is going to be a grilled cheese. Damn. Simple, but very flavorful. All right, let's do this. That's sourdough. Technically, that's garlic sourdough. I haven't seen that before. I just found it in the store today. And here's what we're going to do. First on is going to be some mayo that we will then mix with our chili crisp. Like that. I'm getting excited already. I was going to say I'm already,
but I thought that wouldn't have been appropriate. Next dose cheeses. First up, some mozzarell. Nice layer. On top of that, some cheddar cheetah. This goes on like that. Let's stay on theme and go mayo on the outside. Ah, we can use this spoon. It'll be fine. and just get good coverage spreading it across. And here's what I'm going to do. Watch. I like the idea of just a little more color on the outside of this thing. So, let's just give it a little bit of oil. Great. That's going to make one damn pretty grilled cheese. All right, let's grab a hot pan and start it cooking. With the pan just on the heat, not too hot yet, I'm going to flip. Oh, a little cheese. That'll be fine. And let it start to
warm up. and slowly crisp the top and melt the insides. We're taking our time with this. We're not going crazy. We're not putting anything on top for a bit so I can give it the old hand press. Okay, we're about the spot where we can add some mayo to the top. Little drizzle of oil. Let's turn it and see how we've done. I like this. Oh yeah, that's pretty. Okay, that's pretty. Look at that. It's like a parmesan twe, but it's not either of those. But it is gorgeous. And this little bit of color in here. Perfecto.
All right, we're just slowly melting the cheese, crisping the bottom, and we're there. If I get the rid of this kid. Look at the butter bubbling away with the chili crisp. Oh my goodness. Wower. All right, let me flip the lid back down. Call it a day. Let's get this baby cut. And there we are. Oh, want to sneak a little peek. Oh, look at that. Holy goodness. Let's cut, shall we? That's a grilled cheese. That there, ladies and gentlemen, is a gorgeous grilled cheese. All right. This guy. And this guy. Oh my.
Yum. Wait for it. The two cheeses, the white, the orange, melting together, coming together, becoming one. I think you hear me say all the time, a little heat makes everything better. You know, you've got a you got a sauce or a chicken, something that's savory and delicious, but a little red pepper flake, a little cayenne, a little smoked paprika, a little heat makes everything better. This has not inundated with heat. You get a little back of the throat business, but other than that, it's just an elevation of everything. Okay, couple more bites for me. Now we're on to a chili crisp alfredo. That's bits of chili crisp in there. Oh my god.
Yum. And this guy begins with gently melting butter. We'll add some garlic, too. Let it get a little fragrant. Oo. Like that. Give it 30 45 seconds. Next in some heavy cream. We want this to simmer and start to thicken. So, give this a few minutes. I said simmer, not boil over. For God's sakes. Come on, you. Thank you. And I always tell you, you can tell it's thickening when you can drag a spatula through it and the sides take a minute to join up. All right, parmesan time. That's what Gordon Ramsay does. He goes, "Pomean in like he's commanding it." Salt and pepper in. You idiot. Not on the outside of the pan. On the inside. Look at this
little nub of Parmesan cheese. Mostly rind. Still good. Mix. Get this smooth. You know what's coming up. Pretty certain you do. Okay, fine. If you're just joining us, welcome to Chili Crisp Day and the edition of the Chili Crisp. How beautiful is that? about to get even more beautiful. Mother may I. And when that's all smooth and pretty spectacular, it's a little salt and pepper. A stir. It's fetuccini time. And that will look like this right out of the pot dropped on top. And we mix. Oh my. Look at the little flexcks of the chili crisp in there. Even if you don't like chili crisp, you got to admit this looks a
whole lot better than just plain Alfredo, doesn't it? And when you're all mixed up, kill the heat. Put it in a plate or bowl And like that. Boom. Chili crisp alfredo. Ladies and gentlemen, look at you. All righty then. Let's have a beautiful bite. And of course, save the pasta water because if you don't eat it all now, unlikely, but on the off chance you don't, you can bring it back to life by just flinging in a little of the reserved water. It's the best thing on the planet. Oh my god. It's almost not fair how rich and thick and dreamy with a little heat this is. Heat makes everything better. Really does. Okay. Wait to see what heat does
to ice cream cuz that's coming up right now. Here's our start. That's a bowl. And this is my mother's ice cream scoop from way back in the day. And that is vanilla bean ice cream because it's better than plain vanilla. Not that I really like ice cream a lot. Now I will scoop. Oh my god. Oh F. Oh god. What a mess. Holy god. And there's a fly. And in we go. Come on you. I want that guy right there. And now here's what we give it. We're going chili crisp. I mean, he knew it was coming, so don't be surprised at all. And yes, it's a little bit warm, so we fixed that with a little bit of honey over the top. And last but not least, what my father loved on his ice cream, roasted peanuts. And just a little bit more.
There you go. How's that? It's beautiful. It's freaking beautiful is what it is. And a little coarse salt to make it really special. Now we're talking. You got your ice cream. You got your chili crisp. You got your honey. You got your nuts. You add a little hit of salt. How could this be bad? I'm not an ice cream fan. This could change my mind. Every component works. The sweet of the ice cream, the salty of the salt, the spice of the chili crisp. It's on my lips, the sweet of the honey, and the crunch of the nuts. Holy god. If I had a restaurant, this would be on the menu. All right, I need to eat more. See
you guys. Thanks for hanging out with us. We love that you're here. Tell us what you want to see us make. Don't make the same thing all the time.
