Alright, folks, let’s talk about something truly exciting. When it comes to cooking, there’s no one better than celebrity chef Anne Burrell to guide us. The Food Network star recently sat down with Closer Weekly to discuss her collaboration with Cheetos on a one-of-a-kind pop-up restaurant in NYC called The Spotted Cheetah. Now, this isn’t just any pop-up—it’s a place where the cheesy, crunchy goodness of Cheetos takes center stage. And let me tell you, her Spicy Cheetos Nachos recipe is enough to make your mouth water. While Anne joked that her "favorite and least favorite question" is about her favorite dish because, well, she loves them all—these nachos definitely made the cut.
Here's the backstory: Cheetos noticed a trend where chefs across the country were incorporating Cheetos into their regular restaurant menus. So, they thought, "Why not create an entire restaurant around this idea?" Enter Anne Burrell, who was brought in to craft a menu that celebrates the bold, cheesy flavors we all know and love. The pop-up, though now closed, left a lasting impression, and guess what? You can still bring that magic into your own kitchen.
Exclusive Tip: If you missed out on experiencing The Spotted Cheetah firsthand, don’t worry! You can recreate the magic at home. Follow along with Anne’s recipe to whip up a batch of Spicy Cheetos Nachos that’ll blow your taste buds away. And if you're feeling adventurous, check out the official restaurant's cookbook for even more Cheetos-inspired dishes.
Read also:Julie Newmar Opens Up About Her Son With Down Syndrome Hersquos The Cause Of The Great Expansion Of My Outlook On Life
What You'll Need: Ingredients
First things first, gather your ingredients. These nachos are all about layers of flavor, so don’t skimp on the quality. Here’s what you’ll need:
1 onion, cut into 1-inch dice
1/2 small fennel bulb, tops and stalk removed, cut into 1-inch dice
1 celery rib, cut into 1-inch dice
3 cloves garlic, smashed
Read also:Barry Manilows Family Life A Closer Look At His Kids Stepdaughter And Grandchild
Extra virgin olive oil
Kosher salt
1 cup tomato paste
1 cup hearty red wine
1/2 pound sweet Italian sausage
1/2 pound spicy Italian sausage
1 bay leaf
1 thyme bundle, tied with butcher’s twine
2 tablespoons butter
2 tablespoons flour
2 cups milk
3 cups grated fontina cheese
1 bag of Cheetos
2 cups iceberg lettuce, 1/2 inch chiffonade
2 beefsteak tomatoes, cut into 1/2 inch-dice
1/2 cup pickled jalapeños
1 cup sour cream
4 scallions, finely sliced on the bias
Cheetos Flamin’ Hot for garnish
Step-by-Step Guide: Directions
Step 1: Crafting the Ragú
Let’s start with the foundation of this dish: the ragú. Begin by puréeing your onions, fennel, celery, and garlic into a coarse paste. This will give your sauce a rich, smooth texture that’ll elevate the entire dish.
Next, grab a wide, deep pan and coat it with olive oil. Add your puréed veggies, season with a pinch of salt, and bring the heat up to medium-high. Let those veggies cook for about 30 minutes, stirring occasionally, until all the liquid has evaporated. You want them to develop a deep, caramelized flavor.
Once you’ve got that beautiful brown residue forming, add your tomato paste. Stir it in well, allowing it to brown slightly for 2 to 3 minutes. This step is crucial for bringing out the depth of the tomato flavor.
Now, pour in your red wine, stirring to combine and scrape up any remaining brown bits from the bottom of the pan. Cook until about half the wine has evaporated, which should take around 4 to 5 minutes.
Add both the sweet and spicy Italian sausages, breaking them up with a spoon as they cook. Brown the meat for about 10 to 15 minutes, ensuring it’s fully cooked through.
Once the meat is ready, add enough water to cover it by about 1/2 inch. Stir everything together, then toss in your bay leaves and thyme bundle. Season with more salt if needed, bring the sauce to a boil, and then reduce it to a simmer. Let it cook for about three hours, tasting and adjusting the seasoning as you go. Add more water as necessary to keep the sauce from drying out.
