Deep-Fried Buffalo Cauliflower

 Deep-Fried Buffalo Cauliflower (3 lb Batch)

Yield: 4–6 servings

Prep time: 20 minutes | Cook time: 15–18 minutes

Ingredients

Cauliflower & Coating:

 1 large head cauliflower (approx. 3 lbs), cut into bite-sized florets

 3/4 cup all-purpose flour

 3/4 cup cornstarch (plus 3 tbsp extra for dusting)

 3/4 tsp baking powder

 1 1/2 tsp garlic powder

 3/4 tsp smoked paprika

 3/4 tsp kosher salt

 1 1/8 cups (9 fl oz) ice-cold Meijer Club Soda

 High-smoke-point oil for frying (peanut, canola, or vegetable oil)

Classic Buffalo Glaze:

 3/4 cup Frank’s RedHot Original cayenne pepper sauce

 4 1/2 tbsp unsalted butter, melted

 1 1/2 tbsp honey (optional, to balance acidity)

Instructions

1. Heat Oil & Dry Cauliflower:

Fill your deep fryer or heavy pot with at least 2–3 inches of oil and heat to 375°F. Pat the cauliflower florets thoroughly dry with paper towels. Toss the dry florets in a large bowl with 3 tbsp plain cornstarch to give them a light coating.

2. Mix Ice-Cold Batter:

In a medium bowl, whisk together 3/4 cup flour, 3/4 cup cornstarch, baking powder, garlic powder, smoked paprika, and salt. Right before frying, pour in 1 1/8 cups of ice-cold Meijer Club Soda. Whisk gently just until combined—do not overmix.

3. Par-Fry or Full Fry in Batches:

Working in small batches, dip the dusted florets into the batter, let excess drip off for a second, and carefully drop into 375°F oil.

 If serving tonight: Fry for 3 to 4 minutes per batch until golden-brown and crisp.

 If freezing for next week: Par-fry for 2.5 to 3 minutes per batch (pale golden, batter fully set).

1. Drain on Wire Rack:

Transfer cooked florets to a wire cooling rack set over a baking sheet. Do not drain on paper towels, as trapped steam will make the bottom soggy.

2. Finish or Freeze:

 To serve now: Whisk Frank's RedHot, melted butter, and honey in a large bowl. Toss warm fried cauliflower to coat and serve immediately.

 To freeze: Let par-fried florets cool completely on the rack. Flash-freeze in a single layer on a parchment-lined baking sheet for 1–2 hours, then transfer to a freezer bag.

Reheating From Frozen:

Do not thaw. Fry straight from frozen in 375°F oil for 2 to 3 minutes (or air fry at 400°F for 8–10 minutes) until piping hot and shatter-crisp, then toss in fresh warm buffalo glaze.

Sweet Corn & Black Bean Salsa (BETA)

 Sweet Corn & Black Bean Salsa

Prep time: 20 mins | Cook time: 8–10 mins | Cooling time: 20 mins | Yield: ~4 cups

Ingredients

The Garlic-Lime Base

 3-4 tbsp fresh lime juice (about 2 juicy limes)

 2 cloves fresh garlic

 1/2 tsp fine sea salt (for making the paste)

 1/4 tsp ground cumin

The Salsa Base

 3 ears fresh sweet corn (2 for broiling, 1 to leave raw)

 1 can (15 oz) black beans, rinsed thoroughly and drained completely

 1 medium red bell pepper or poblano pepper, finely diced

 3-4 green onions (scallions), dark green tops sliced thinly

 1 small fresh jalapeño, seeded and finely diced (adjust to taste)

 1/2 cup fresh cilantro, chopped

Step-by-Step Instructions

1. Steep the Garlic Paste:

Mince the garlic, add the 1/2 tsp sea salt, and use the flat side of your knife to smear and mash it into a smooth paste. Scrape into your mixing bowl, whisk with the lime juice and cumin, and let sit for 15–20 minutes to mellow the garlic's raw edge.

2. Broil 2 Ears of Corn:

Position your oven rack 3–4 inches under the broiler on HIGH. Place 2 shucked ears on a baking sheet and broil for 8–10 minutes, rotating with tongs every few minutes until blistered with dark charred spots.

3. Cool & Prep Raw Ear:

Set the 2 broiled ears on a rack to cool completely to room temperature. While they cool, take your 1 raw ear of sweet corn, slice the crisp kernels straight off the cob into a bowl, and use the back of your knife to scrape down the cob to catch all the sweet corn milk.

4. Combine the Corn:

Once the broiled ears are cold, strip their charred kernels off the cobs. Mix both the charred kernels and juicy raw kernels together.

5. Fold & Serve:

Add the combined corn, rinsed black beans, bell pepper/poblano, green onion tops, jalapeño, and fresh cilantro into the steep garlic-lime dressing. Toss gently (adding olive oil if using) and let sit 10 minutes for the sweet, smoky, and garlic-citrus flavors to meld.

Jen’s Salt-Free 8-Spice Blend (Yields ~3/4 Cup / ~228g) (BETA)

 

Spice	Standard Measurement	Weight Measurement	Purpose
Aleppo pepper	1/2 cup  (8 Tbsp)	60g	Fruity, mild warmth & vibrant red color base
Ground cumin	6 Tbsp  (3/8 cup)	48g	Warm, earthy base anchor
Ground coriander	1/4 cup  (4 Tbsp)	36g	Bright, citrusy, floral bridge note
Ground sumac	6 Tbsp  (3/8 cup)	36g	Tart, astringent citrus note & deep color
Black pepper	3 Tbsp	24g	Sharp, clean heat
Ground allspice	1 Tbsp	12g	Warm, aromatic background spice lead
Crushed red pepper flakes	1 Tbsp	6g	Direct, lingering heat background
Ground cinnamon	1.5 tsp	6g	Subtle sweet warmth (exact 2:1 ratio with allspice)

Jen’s All-Purpose Shawarma Blend (Beta)

 All-Purpose Shawarma Blend (Yields ~1/2 Cup / ~65g)

Spice	Standard Measurement	Weight Measurement	Purpose
Ground cumin	2 Tbsp	12g	Warm, earthy base anchor
Ground coriander	1.5 Tbsp	9g	Bright, citrusy, floral note
Sweet paprika	1 Tbsp	8g	Rich color & sweet pepper background
Aleppo pepper	1 Tbsp	7g	Fruity, mild warmth & vibrancy
Garlic powder	2 tsp	6g	Pungent umami layer
Onion powder	2 tsp	6g	Sweet, savory roasted flavor bridge
Ground allspice	1.5 tsp	4g	Signature warm baking spice lead
Accent (MSG)	1 tsp	4.5g	Deep umami amplifier & flavor rounded-out
Ground cinnamon	3/4 tsp	2g	Subtle warming depth (exact 2:1 ratio with allspice)
Ground turmeric	1 tsp	3g	Earthiness & vibrant golden color
Black pepper	1 tsp	3g	Sharp, clean heat
Ground Cardamom	1/2 tsp	1g	High-note citrus & pine arom

How To Use

-Chicken / Pork / Veggies: 1.5 tbsp blend + 1 tsp kosher salt per 1 lb.

-Beef / Lamb: 1.5 tbsp blend + 1.25 tsp kosher salt per 1 lb.