Cereal Killer
TAKE SOME NOSTALGIC BREAKFAST STAPLES ON A NEW CULINARY ADVENTURE
Last year marked my 30th as a caterer (and my 20th writing for BUST!). One thing I’ve learned is that adults love to be treated like children, and nothing feeds your inner child more than eating classic breakfast cereals in unexpected ways. Here are some delicious dishes to get your kid on.
Corn Flake-Crusted Mac ‘n’ Cheese Fritters
Boil a 16-ounce package of elbow macaroni until al dente. Drain and set aside. In a deep, heavy-bottom pot, melt a stick of butter over medium heat, whisk in a 1/2 coffee cup of flour; keep whisking for a few minutes. Add a dollop of mustard and a few shots of Frank’s RedHot hot sauce. Slowly whisk in 3 coffee cups milk and 1 coffee cup heavy cream, until it thickens. Season well with Old Bay Seasoning, paprika, salt, and fresh ground pepper. Then toss in 3 coffee cups grated cheese (I mix cheddar, pepper jack, and smoked gouda). Mix in the pasta and chill in a baking dish overnight.
Roll into bite-size balls and chill until ready to fry. Whisk 8 eggs in a bowl. Smash a few coffee cups of Corn Flakes to the consistency of breadcrumbs. Dip the balls in the eggs, then dredge in the crushed cereal. Heat a couple inches of vegetable oil over medium heat in a deep skillet. Fry until golden and crispy.
Cap’n Crunch-Coated Chicken Nuggets
Cut 2 pounds of boneless chicken breasts or thighs into bite-size chunks (about 20 nuggets). Put 2 coffee cups of flour in a bowl and season with salt, pepper, and 2 heaping pinches of Cajun spice. In another bowl, whisk 2 eggs with a few good shots of Tabasco. Crush 2 coffee cups of Cap’n Crunch and place in a third bowl. Coat chicken in flour, then dip in the egg, and dredge in the cereal. Lay the coated chicken pieces on sheet pans lined with parchment paper. Chill until you’re ready to fry. Fry nuggets in deep oil for 5 to 7 minutes, until cooked through, golden, and crunchy. Serve with honey mustard, spicy ketchup, Cajun mayo, or BBQ sauce.
Marshmallow Cheerios Treats
In a stockpot, melt 5 plops of butter and add 5 coffee cups of mini marshmallows. Mix until melted over lowish-medium heat. Mix in a smidgen of salt and 5 coffee cups of Cheerios (or Froot Loops, Trix, or Fruity Pebbles for extra sweet). Press into a greased baking pan. Let cool and cut up into squares.
By Chef Rossi
Photographed by Emily Hawkes
This article originally appeared in the May/June 2019 print edition of BUST Magazine. Subscribe today!
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