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And you thought you know the taste of donuts.

This Chanukah, whether it’s at a colleague meeting or family party, show them that you care. Show them appreciation. Show them acknowledgment. Show them joy, gratitude, and happiness. Show them with The Board. by: No. 1 meatery

BORO PARK IS ABOUT TO GET A WHOLE LOT SWEETER.

CRISPY COATED BAGUETTES WITH PULLED BEEF

Simple technique; elaborate results!

PULLED BEEF:

2-3 lb 2nd cut brisket

1 cup apricot jam

½ cup BBQ sauce

2 Tbsp soy sauce

2 Tbsp orange juice

2 Tbsp ketchup

2 Tbsp mustard

COATED BAGUETTES:

4 baguettes (the soft fluffy type)

2 eggs, beaten

1 cup cornflake crumbs

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

PREPARE PULLED BEEF:

1. Preheat oven to 275°. Line a 9x13 pan with parchment paper. Place beef in pan and sprinkle generously with salt and pepper.

2. Combine remaining ingredients in a small bowl and pour over the meat. Cover with another piece of parchment paper and seal very tightly with foil.

3. Bake for 6 hours. Remove from oven and pull, using two forks. Return meat to sauce, cover and bake an additional hour.

PREPARE THE BAGUETTES:

1. Preheat oven to 350°. Grease a 9x13 pan and set aside.

2. Cut the ends off the baguettes. Then cut the baguettes in half.

3. Prepare 2 bowls for dipping: Place beaten eggs in one bowl. Combine cornflake crumbs and spices in the 2nd bowl.

3. Grasp the baguette halves on the 2 ends and dip in egg, turning to coat. (The top and bottom do not get coated.) Then roll the baguettes in the cornflake crumbs to coat evenly.

4. Stand the coated baguettes in the 9x13 pan and spray generously with oil spray.

5. Bake for 20-25 minutes, until crispy.

TO ASSEMBLE:

Stand a baguette in the center of a plate, top with pulled beef and caramelized onions or desired toppings.

Note: You will have extra pulled beef, which can be frozen for a later use. Defrost overnight in the fridge, then reheat.

CRUNCHY WONTON NUGGETS

Forget corn flakes and rice crispies, these cutlets have got serious crunch!

1 lb chicken cutlets, cut into nuggets

2 bags Kravy wonton chips

Batter: 1 cup flour

¼ cup cornstarch

1 tsp baking powder

1 tsp salt

1 tsp garlic powder

1 tsp paprika

¾ cup + 2 Tbsp water, divided

1. Combine dry batter ingredients in a medium sized bowl and mix to combine. Add ¾ cup water and stir. If batter is still very thick add the remaining 2 Tbsp of water. Stir in chicken nuggets to coat.

2. Coarsely crush the wonton chips (You can use your hands to crush them in the bag they came in).

Transfer to a shallow bowl.

3. Heat a generous amount of oil in a large frying pan.

4. Remove chicken nuggets from the batter, one at a time, and roll in the crushed wonton chips to coat.

5. Fry over low-medium heat for a few minutes per side until nicely golden. Use tongs to flip the chicken.

6. Transfer fried nuggets to a paper towel lined plate.

7. Serve with Kravy wonton sauce.