Monsterella Sticks & Hot Honey Dip

monsterellaimg

Bonnie and Clyde, Harold and Maude, Maverick and Goose, Gin and Juice, regret and Tequila- these are some of the best known duos of all time. At the very top of that list, however, sits pizza and mozzarella sticks.

Make no mistake, pizza doesn’t need a wingman. A pizza pie works as an appetizer, entrée, breakfast revelation, lunch innovation, dinner or cheeky dessert. Still, there’s absolutely no reason not to add more tastiness to the equation, especially when it’s this easy.

To that end, we present to you a modern take on the mozzarella stick. It’s a multi-cheese monster column of flavor accented by the sweet, savory and spicy kick of hot honey, a magical elixir that has been adorning pies in some of the world’s best pizzerias. Dip freely, comrades.

 

Print Recipe
Monsterella Sticks & Hot Honey Dip
Servings
large platter
Servings
large platter
Ingredients
HOT HONEY
¼ cup honey
1 ½ red Thai chiles, thinly sliced
2 tbsps water
STICK
Instructions
COMBINE honey, Thai chile and water in a saucepan.
BOIL mixture for approximately 6 minutes, until it becomes thick and syrupy.
REMOVE from heat and pour through strainer into mason jar or sealable container, then set aside.
BEAT two eggs in a small mixing bowl.
COMBINE garlic salt and bread crumbs in a medium mixing bowl. In a separate mixing bowl, pour flour.
HEAT a large saucepan over low to medium heat.
SLICE your 1 lb blocks of mozzarella and pepper jack cheese into sticks about 3½ inches in length and ½ inch in width.
PLACE a flat side of one sliced pepper jack stick and a flat side of one sliced mozzarella stick on the warm saucepan. Allow cheese to soften slightly while ensuring it does not fully melt or burn. Once your cheese sticks are softened, remove from saucepan and firmly press together to combine and form one larger stick, half mozzarella and half pepper jack.
POUR oil into saucepan (enough to submerge your cheese sticks) and raise to a temperature of about 350° F.
COAT your pepper jack and mozzarella sticks in the flour, then dip in beaten egg, then coat with your garlic salt and bread crumb mixture.
FRY your sticks until golden brown, then remove and place on paper towels for drainage.
SERVE alongside your hot honey for dipping and spicy delight.
Ingredients
HOT HONEY
¼ cup honey
1 ½ red Thai chiles, thinly sliced
2 tbsps water
STICK
Instructions
COMBINE honey, Thai chile and water in a saucepan.
BOIL mixture for approximately 6 minutes, until it becomes thick and syrupy.
REMOVE from heat and pour through strainer into mason jar or sealable container, then set aside.
BEAT two eggs in a small mixing bowl.
COMBINE garlic salt and bread crumbs in a medium mixing bowl. In a separate mixing bowl, pour flour.
HEAT a large saucepan over low to medium heat.
SLICE your 1 lb blocks of mozzarella and pepper jack cheese into sticks about 3½ inches in length and ½ inch in width.
PLACE a flat side of one sliced pepper jack stick and a flat side of one sliced mozzarella stick on the warm saucepan. Allow cheese to soften slightly while ensuring it does not fully melt or burn. Once your cheese sticks are softened, remove from saucepan and firmly press together to combine and form one larger stick, half mozzarella and half pepper jack.
POUR oil into saucepan (enough to submerge your cheese sticks) and raise to a temperature of about 350° F.
COAT your pepper jack and mozzarella sticks in the flour, then dip in beaten egg, then coat with your garlic salt and bread crumb mixture.
FRY your sticks until golden brown, then remove and place on paper towels for drainage.
SERVE alongside your hot honey for dipping and spicy delight.

Leave a Reply