Queen G’s Texas Chicken Fried Ribeye Nugget Bowl

Crispy chicken fried ribeye nuggets layered over creamy roasted garlic mashed potatoes with charred street corn, melty cheddar, and rich jalapeño gravy, finished with a touch of red pepper jelly for sweet heat.

Yield: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Special Equipment: deep fryer and large skillet

Ingredients

Ribeye Nuggets:

• 1½–2 lbs ribeye, cut into 2 bite pieces

• 2 cups buttermilk

• 1 tbsp hot sauce

• 1 tsp garlic powder

• 1 tsp black pepper

  Dredge:

• 2 cups all purpose flour

• 1/2 cup cornstarch

• 1 tbsp Fiesta Smoky Swine

• 1 tbsp garlic powder

  Roasted Garlic Mashed Potatoes:

• 2 lbs potatoes, peeled and chunked

• 4 tbsp butter

• 1/2 cup cream

• 1/2 cup sour cream

• 1 tbsp Knorr chicken bouillon powder

• 2 tbsp roasted garlic

• 1 tsp garlic powder

• Salt and black pepper to taste

  Charred Street Corn:

• 6 slices bacon, chopped

• 2 to 2½ cups corn kernels

• 1/4 red onion, diced

• 1/2 red bell pepper, diced

• 1 roasted poblano, chopped

• 1 roasted jalapeño, chopped

• 1/2 stick butter

• 1 tbsp Fiesta Smoky Swine

• Juice of 1/2 lime

• 1 tbsp chopped cilantro

  Jalapeño Gravy:

• 4 tbsp butter

• 1 tbsp bacon fat

• 1/4 cup flour

• 2½ cups milk

• 1/2 cup heavy cream

• 2 tsp Fiesta Smoky Swine

  For Assembly:

• 1½ cups sharp cheddar, shredded

• Red pepper jelly

• Parsley or cilantro

Directions

1. In a bowl mix buttermilk, hot sauce, garlic powder, and black pepper, add ribeye, and marinate 30 to 60 minutes.

2. Boil potatoes until tender, drain, and mash with butter, cream, sour cream, bouillon, roasted garlic, and garlic powder, then season to taste and keep warm.

3. Cook bacon until crisp, remove, then cook onion, bell pepper, poblano, and jalapeño in the bacon fat until softened and season lightly. Char corn separately on high heat, then combine with veggies, butter, lime juice, and cilantro.

4. In a saucepan melt butter with bacon fat, whisk in flour, cook briefly, then slowly whisk in milk and cream. Season and simmer until thickened.

5. Mix flour, cornstarch, seasoning, and garlic powder. Remove ribeye from marinade, dredge well, and fry at 350°F for 3 to 4 minutes until golden and crisp.

6. Layer mashed potatoes, cheddar, and street corn in bowls and warm slightly, then top with ribeye, spoon over gravy, add small dots of red pepper jelly, and finish with herbs.