Something’s Burning: Benny Blanco & Josh Weissman Are Unconventional Crime Fighters

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.

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Follow Josh Weissman:

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Here’s what I tried to make:

1. SPICY CURRY PUFFED CHICKPEAS

INGREDIENTS:

Chickpeas

Kosher Salt

Vegetable Oil

Smoked Paprika

Ground Coriander

Ground Cumin

Ground Ginger

Ground Tumeric

Ground Cinnamon

Ground Cardamom

Cayenne

Sugar

Garlic Powder

Onion Powder

STEPS:

Preheat oven to 350°

Drain and rinse chickpeas.

Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don’t lose their shape.

Drain and transfer to a baking sheet

Dry in preheated oven for 5 min

Heat vegetable oil in dutch oven

Whisk all seasonings in a bowl until combined

In small batches, gently lower chickpeas into hot oil; fry for 1-2 min

Drain on paper towels

Season generously immediately

2. GRILLED PORK SECRETO

PORK INGREDIENTS:

Ground Coriander

Ground Cumin

Kosher Salt

Garlic Powder

Pork Secreto

SALSA VERDE INGREDIENTS:

Tomatillos; husked and cut lengthwise

White Onion; cut in half

Vegetable Oil

Serrano Chilis

Garlic Cloves

Cilantro

Zest and Juice of Lime

CORN RELISH INGREDIENTS:

Jalapeno

Corn Kernels

Chopped Cilantro

Olive Oil

Freshly Squeezed Lime Juice

Kosher Salt

STEPS:

Preheat oven to broil

Combine tomatillos and white onion; add vegetable oil and toss until fully coated.

Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered.

In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt.

Heat grill and generously oil the grates.

Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice.

Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste.

In a small bowl, whisk together coriander, cumin, salt, and garlic powder.

Pat pork dry with paper towel; season generously on all sides with spice mix.

Place pork on hot grill for 2 min; rotate 45° to create hatch marks.

Flip and repeat on the other side.

Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish.

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