Nashville-themed appetizers for New Year's Eve from chef Zach Sass

close

Video

Kick off your New Year's Eve celebrations with delicious appetizers courtesy of chef Zach Sass of Nashville Underground

Chef Zach Sass shares delicious apps for any occasion.

Kick off your 2019 celebration with these delicious apps from Chef Zach Sass of Nashville Underground:

Lynne's Nashville Hot Chicken Truffle Mac and Cheese Cups
Yields 4 individual servings

Truffle mac and cheese 
Ingredients
5 cloves of garlic
1 Shallot
8 oz. button mushrooms
4 oz.  of unsalted butter
1/2 cup all-purpose flour
2 quarts 2% milk
1 quart heavy whipping cream
2lbs shredded provolone cheese 
4 oz. grated parmesan cheese
1 tsp. ground nutmeg
1 tsp. salt and pepper
1/3 cup truffle oil (Roland's brand blend)
1lb elbow noodles 
1 tbsp. kosher salt
4 quarts boiling water

Herb crumbs
Ingredients
4 oz. Italian bread crumbs
2 tbsp. parmesan cheese grated 
1 tbsp. parsley fine chop

Hot chicken sauce
Ingredients 
16 oz. canola oil
1/4 cup brown sugar
1/4 cup cayenne pepper
2 tbsp. black pepper
 
Chicken
Ingredients
3-4 chicken tenderloins 
1.5 cups flour 
3 eggs
1.5 cups panko breadcrumbs 
 
For truffle mac and cheese
Method
1. In a food processor add garlic, shallot and mushrooms -  blend until paste consistency. Remove from processor and set aside.
2. In a large sauce pot on medium heat add butter and begin to melt. Once melted add mushroom mix and cook for 3 minutes.
3. Once cooked add flour and cook for an additional 2 minutes, whisking until lumps are removed. 
4. Add milk and heavy cream and bring to a simmer. Once simmering add both cheeses, nutmeg and salt and pepper. Reduce heat and simmer for 10 minutes or until thickened. 
5. Place breadcrumbs, cheese, and parsley into a small mixing bowl. Mix until well incorporated.
6. Lay breadcrumb mixture on baking pan and bake at 350° for 5 minutes until golden brown.
7. In large pot add water and salt, bring to a boil and add pasta. Cook for 10 minutes or until Al Dente.
8. Once pasta is finished drain well and add to sauce. Once noodles are added then add Truffle oil and stir well. Top with bread crumbs.

For hot chicken tenders
Method
9. In a medium size sauce pan add in ingredients for hot chicken: canola oil, brown sugar, cayenne pepper and black pepper.
10. Stir ingredients well on medium heat for two minutes – turn heat off and set pan aside.
11. Put flour, eggs and bread crumbs in separate bowls (whisk eggs). 
12. Take chicken tenderloins individually and dip in flour, then egg, then breadcrumbs (repeat for all tenderloins). 
13. Set on foil lined sheet pan 
14. Bake chicken at 375° for 20 min (to reach an internal temperature of 165°)
15. Toss well in hot chicken sauce
16. Add to top of mac and cheese cups and serve

Nashville Hot Chicken Sliders 
Yields 4 servings

Hot chicken sauce 
Ingredients
16 oz. canola oil
1/4 cup brown sugar
1/4 cup cayenne pepper
2 tbsp. black pepper

Chicken
Ingredients
1lb chicken tenderloins 
3 cups flour 
6 eggs
3 cups panko breadcrumbs

Slider buns 
Pickles 
Ranch dressing

Method
1. In a medium size sauce pan add canola oil, brown sugar, cayenne pepper and black pepper.
2. Stir ingredients well on medium heat for two minutes – turn heat off and set pan aside.
3. Put flour, eggs and bread crumbs in separate bowls (whisk eggs). 
4. Take chicken tenderloins individually and dip in flour, then egg, then breadcrumbs (repeat for all tenderloins). 
5. Set on foil lined sheet pan.
6. Bake chicken at 375° for 20 min (to reach an internal temperature of 165°).
7. Toss well in hot chicken sauce. 
8. Put tenderloins on slider (approximately two tenderloins), add pickles and drizzle ranch to taste

Nashville Hot Chicken and Waffle Skewers 
Yields approximately 8-10 skewers

For waffles
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. confectioners’ sugar
3-1/2 tsp. baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 tsp. vanilla extract

Skewers 
 
Hot chicken sauce 
Ingredients
16 oz. canola oil
1/4 cup brown sugar
1/4 cup cayenne pepper
2 tbsp. black pepper
 
Chicken
Ingredients
1lb chicken tenderloins 
3 cups flour 
6 eggs
3 cups panko breadcrumbs

For waffles
Method
1. In a bowl, combine flour, sugars and baking powder. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined.
2. Add eggs into mix and beat well. 
3. Cook in a preheated waffle iron according to directions until golden brown.

For hot chicken tenders
Method
4. In a medium size sauce pan add in ingredients for hot chicken: canola oil, brown sugar, cayenne pepper and black pepper.
5. Stir ingredients well on medium heat for two minutes – turn heat off and set pan aside.
6. Put flour, eggs and bread crumbs in separate bowls (whisk eggs).
7. Take chicken tenderloins individually and dip in flour, then egg, then breadcrumbs (repeat for all tenderloins).
8. Set on foil lined sheet pan.
9. Bake chicken at 375° for 20 min (to reach an internal temperature of 165°).
10. Toss well in hot chicken sauce.

Cut waffles and tenders up, slide on to skewers alternating waffle and tender pieces. Drizzle with additional hot sauce and syrup.