Popable. Portable. No muss. No fuss.
These are typically the goals of tailgating/entertaining food stuffs.
For this, the first installment of the 2013 season of Touchdown Thursdays, I’m hitting up a classic that satisfies all of the above, but with a seriously sophisticated twist… duck fat and smoked salt!
I know, I know, duck fat isn’t the easiest thing to come by, and it’s not at the top of “on hand” ingredients, but oh boy, is it worth it! You have a couple of options for obtaining said goodness – you can get a whole duck, roast, and render, you can pick up already rendered fat at places like Wegmans, Whole Foods, Moms Organic – the high end stuff, or you can cheat and substitute butter instead.
But the smoked salt, oh the smoked salt – at the risk of sounding like a broken record, I found it in the food section of TJ Maxx. What can I say, they never disappoint.
I don’t know why it’s taken this salt lover so long to make his acquaintance, but man am I glad I did. It’s perfection. Smokey, rustic, earthy, perfection. The scouring for more recipes to use it in has commenced.
The smell coming from the oven while this is baking… is a-mazing! I can’t describe. You’ll have to smell for yourselves!
Besides the deliciousness of this dish, the ease of throw together and time invested is minimal, so as not to take away from football and other cooking time.
Serving this warm is key. Warm snacks dear friends = heaven!
Duck Fat Chex Mix
1/2 cup (4 ounces) rendered duck fat, melted
1 teaspoon Worcestershire sauce
2 teaspoons smoked salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
3 cups Corn Chex
3 cups Rice Chex
1 1/2 cups Wheat Chex
1 cup small pretzels, I used Butter Crisps
1 cup White Cheddar Cheese-It, or your fav kind
1 cup Bugles
1/3 cup freshly grated Parmesan Cheese
3 fresh thyme sprigs
Preheat the oven to 250°. In a medium bowl, add the melted duck fat, Worcestershire, smoked salt, garlic powder, onion powder, black pepper and cayenne and stir to combine.
To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels, Cheese-Its, Bugles, cheese, and thyme sprigs. Drizzle the duck fat-spice mixture over the top and use a rubber spatula to toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® mix is toasted and fragrant, about 1 hour. Remove the pan from the oven and serve warm. (Cooled Chex® mix can be rewarmed in a 250° oven until warmed through, about 7 minutes.)
Recipe adapted from Jake Godby, Humphry Slocombe/Truck Stop, San Francisco