“ReelFood” segments are produced by our in-house brand studio, 40 Foot Solutions. Reel Food is a food short series hosted by Chadwick Boyd, a food and lifestyle expert, TV host and author. Chadwick shares delicious food, recipes and entertaining tips to moviegoers in Reel Food.
Chadwick Boyd is a food & lifestyle expert, TV host and author. He regularly appears on Food Network, NBC, Fox, PBS and Lifetime, sharing delicious food, recipes and entertaining tips with millions of viewers. Chadwick is the host of a groundbreaking, new food short series, Reel Food, bringing food to the movies nationwide.
Chadwick contributes to Better Homes and Gardens, Serious Eats, The Kitchn, Huffington Post and more. He is regularly featured on TODAY.com and in House Beautiful, Redbook and Southern Living, among many others. He currently is on a national tour for his new Recipe Collection, "Entertaining with Vegetables." His next cookbook is slated for release in 2018.
Chadwick has test kitchens in New York City and Atlanta. He is most often found on Delta Air Lines headed on a new culinary adventure. For a schedule of appearances or more information, go to chadwickboydlifestyle.com.
Follow Chadwick on Facebook, Twitter and Instagram @chadwickboyd.
This pie recipe is featured in the holiday episode of “Reel Food.” It’s a modern flavor twist on traditional pumpkin pie with homemade chai spice mix and coconut milk. The pie is made in a 10”x15” rimmed baking sheet rather than a regular 9” pie plate, making it as easy as possible for any skill level of cook. Slab pies are meant for feeding a crowd, so this pie goes a long way during the holidays. Top with Soft Bourbon Vanilla Cream (see recipe at the bottom) before serving. For fun, surprising flavor, sprinkle 1½ tablespoons of finely chopped fresh rosemary over the pie dough before rolling out and forming the crust.
To mix things up altogether, make the crust out of 3 cups of crushed ginger snap cookies with just enough melted butter to moisten it (about 1¼ sticks of unsalted butter). Bake at 350°F for 10-14 minutes until the crust is firm. Make pie filling and bake according to the rest of the instructions.
Lightly flour a clean surface. Unroll the pie crusts and stack them on top of each other. Using a rolling pin, roll out into an even rectangle about one inch larger than the 10”x15” baking sheet. Gently roll the dough over the rolling pin and lay evenly over the baking sheet. Using your fingertips, press the dough into the ungreased baking sheet. The crust should come just to the top edge of the pan. Trim any excess, if needed. Crimp the edges with your finger tips to form a nice scalloped edge all the way around the crust.
If using crystallized ginger, press the bits evenly into the crust.
In a small bowl, whisk together the cinnamon, ginger, cardamom, clove and black pepper to make the chai spice mix.
Place the pumpkin in a large mixing bowl. Add the spice mix and salt and whisk together. Add the eggs, honey and coconut milk. Whisk again until smooth. Pour the filling into the pie crust and smooth the top with a rubber scraper.
Bake for 50-55 minutes or until a toothpick comes out clean from the center of the pie.
Remove from the oven and let cool in the baking sheet on a wire rack for at least 2 hours.
Cut into 12 even squares. Serve with the Bourbon Vanilla Whipped Cream. Garnish with small sprigs of fresh rosemary.
Make Ahead! You can make the pie the night before and refrigerate – cover with plastic wrap. Bring to room temperature, about 2 hours, before serving.
Soft Bourbon Vanilla Whipped Cream
This is how my Grandma Clara taught me to make whipped cream for all our family desserts – except I have added the bourbon and vanilla, which I think she would approve!
1 half pint (1 cup) heavy whipping cream
1 tablespoon bourbon (I use Bulleit, but any brand will work)
1 teaspoon vanilla extract
2 tablespoons confectioner’s sugar
While the Chai Slab Pie is baking, make the whipped cream.
Place the whipping cream in a medium size mixing bowl along with the bourbon and vanilla. Give it a quick stir with a rubber scraper. If you have time, place the bowl with the cream mixture in the refrigerator for 10 minutes to chill – this ensures the whipped cream will come out consistent and smooth.
Using a hand mixer, start beating on medium speed for 1 minute. Then, turn the speed up to high and slowly add in the confectioner’s sugar – you don't want to dump the sugar in all at once. Beat on high for 5 minutes until the cream forms soft peaks, but not stiff. Scrape down the sides of the bowl with the rubber scraper. Cover with plastic wrap and chill until you’re ready to serve the pie. The whipped cream will be good for up to 3 days.
These brownie ice cream sandwiches are a fun twist on my favorite Halloween candy – chocolate peanut butter cups. You can easily make these ice cream sandwiches ahead of time – especially if you are serving them at a Halloween party. The brownie batter is thick, so you will have to work with it a bit when you spread it on the sheet pan with the spatula. Don’t worry, though, if the batter doesn’t spread all the way to the edges – you’re going to cut them out with a biscuit cutter anyway. Save the brownie scraps for snacking. They may be my favorite part. The peanut butter ice cream needs to be made at least 4 hours in advance to freeze enough to make the ice cream sandwiches. If you are pressed for time, just spread peanut butter on one side of a brownie before adding the ice cream. It works great that way, too.
Makes 15-17 ice cream sandwiches
½ gallon vanilla bean ice cream
⅓ cup creamy peanut butter (I use Jif – natural peanut butters have too much oil)
¾ cup unsalted butter (1¾ sticks)
1½ cups granulated sugar
1 cup dark chocolate cocoa powder
½ teaspoon sea salt
½ teaspoon baking powder
1 cup All-Purpose flour
1¾ cups dark chocolate chips (1 10z. bag)
Various crushed Halloween candies, treats or nuts: Reese’s Pieces, M&Ms, Tim Tams, Oreos
To make the Peanut Butter Ice Cream:
Using a rubber spatula, remove the ice cream from its container in chunks and place evenly in the bowl of a food processor fitted with the steel blade. Save the container and lid. Add the peanut butter. Pulse for 30 seconds until mostly blended. Scrape down the sides of the bowl with the spatula, then pulse again for 20-30 seconds until smooth. Place the finished ice cream back in the container, place the lid back on and put in the freezer until hardened – about 4 hours. Overnight is best if you have time.
To make the Brownies:
Preheat the oven to 350˚F.
Line a rimmed half sheet pan (18”x13”) with parchment paper, letting the paper hang 2” over the sides – this makes it easier to cut out the brownies later to make the ice cream sandwiches.
In a large mixing bowl, whisk together the cocoa, salt and baking powder.
Add the butter to a medium size pot and bring to a low bubble on medium heat, 5-7 minutes. Whisk in the sugar. Continue whisking until the sugar mostly dissolves into the butter – this will take 3-4 minutes. It will turn a shiny, creamy yellow.
Pour the butter mixture into the cocoa mixture and whisk until shiny and smooth.
Whisk in the eggs one at a time. Add the flour and mix until fully incorporated.
Using a wooden spoon, stir in the chocolate chips.
Pour the batter onto the baking sheet and spread evenly to the pan edges with a rubber spatula.
Place the sheet pan in the center rack of the oven. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Do not continue longer the brownies will burn.
Set the brownies on a wire rack and let cool completely, about an hour. If you’re in a hurry, you can place them in the refrigerator to cool faster.
To Assemble the Ice Cream Sandwiches:
Using a 2¼” biscuit cutter or round cookie cutter, cut out the brownies to make the ice cream sandwich tops and bottoms. Carefully lift the cut brownies out with a butter knife or offset spatula and transfer to another rimmed baking sheet, placing the top sides down.
With a 1” ice cream scoop, place one scoop of ice cream on half of the brownies – they should be 15-17 pieces. Gently place the remaining brownie pieces on top of the ice cream to finish the sandwiches – press down slightly to bring them together.
Quickly roll the edges of the ice cream sandwiches in your favorite crushed Halloween candy to fully encrust the sides. Return to the cookie sheet and place in the freezer until ready to serve.
Store in an air tight container for up to one week.
Place the popcorn in a large bowl greased with cooking spray. If using Pepperidge Farm Goldfish, mix in two cups to the popcorn bowl now.
In a medium saucepan, add the sugar, water, honey and butter and heat over medium heat until melted and combined. Raise the heat to medium-high and bring the mixture to a boil. Dip a pastry brush into the mixture and brush the sides of the pot to remove any sugar granules. Place a candy thermometer in the pot and let the caramel boil until it registers 300ºF and it turns light golden in color, about 9-10 minutes – DO NOT STIR or TOUCH. Remove the caramel from the heat and whisk in the salt and vanilla.
Carefully pour the caramel over the popcorn and fold with a rubber spatula until all the popcorn kernels are coated. Allow the coating to cool slightly for 3-4 minutes. Meanwhile, spray a 1 cup measuring cup with cooking spray as well as a pair of plastic gloves or small sandwich-sized plastic bags (the caramel popcorn will be hot to the touch, so these protect your hands).
With the gloves or plastic bags on your hands, scoop the caramel corn into the measuring cup and form into popcorn balls using both hands. Place each popcorn ball on a rimmed baking sheet until finished.
Once formed, roll the popcorn balls in your desired snacks. Return to the baking sheet and let cool completely.
Store in an airtight container until ready to serve. The popcorn balls will last up to 5-7 days.
Everyone asks me my favorite thing to grill. Hands-down, it’s my salmon burgers. They’re fresh, meaty and have bold, bright flavor thanks to juicy-sweet mango, spicy jalapeno and a shot of white vinegar. What makes them so delicious is Alaska wild salmon. When you’re at the grocery store, buy it at the fish counter. #AskForAlaska – the quality and taste is unmatched. These burgers (and the mayo) can be made the night before and placed on a sheet pan covered in plastic in the refrigerator. Dab them gently with paper towel before grilling to wick up any juices. YUM!
Makes 4 burgers
For the burgers
1 lb. skinless Alaska wild salmon fillet (ask the fishmonger to remove it for you)
⅓ cup finely diced Vidalia onion
1 tablespoon lime zest
½ cup finely diced fresh mango (use frozen if not in season)
4 brioche buns (use potato rolls if you can’t find brioche buns)
12 sweet pickle chips
1 cup baby arugula
Find the pin bones of the salmon by running a forefinger down the center of the fillet against the grain of the of flesh (you will feel the little bones gently prick your finger). Using beauty or chef grade pin bone tweezers, pull each pin bone gently out of the fish until all of the pin bones are removed (there should be 15-20 bones).
Using a sharp chef’s knife, divide the salmon fillet in two 8-ounce pieces. Cut one piece into ¼-inch cubes. Place the second piece into a large bowl and mash up using two forks until it becomes a chunky paste consistency. Add the salmon cubes to the paste.
To the salmon, add the remaining ingredients and gently fold with a rubber spatula to combine – try not to break up the chunks of salmon meat. Form the meat into four equal patties, about 7-ounces each, to 1-inch thick. Place on a plate, cover tightly with plastic and refrigerate for 40 minutes.
Meanwhile, make the cilantro lime mayo. Add all the ingredients to a small bowl and whisk to combine. Cover with plastic wrap and place in the refrigerator until the burgers are finished grilling.
Heat a grill or 12” cast iron grill pan on medium-high. If grilling, brush both sides of the raw burgers with the canola oil to prevent them from sticking to the grates. If using the grill pan, brush both the pan and both sides of the burgers with the oil. Cook the burgers for 6 minutes until char marks appear. Flip and continue cooking another 3 minutes, until the burgers just turn opaque pink. Transfer them to a cutting board and let rest 4-5 minutes (this lets them plump up before eating).
Meanwhile, place the buns, cut-side down, onto the grill or grill pan and allow them to toast for 2 minutes until lightly browned.
To build the burgers, place the salmon patties on top of the bottom toasted bun. Spoon 1 tablespoon of the aioli on top of each burger. Add 3 sweet pickles. Top with a small handful of fresh arugula and the top bun.
Sloppy Joes are about as American as you can get. And they were a big part of my childhood. As kids, we would eat them at least one night a week. Classic ingredients of ketchup, yellow mustard, a bit of brown sugar and a tich of apple cider vinegar come together for that signature BBQ sweet and tang that makes these sandwiches irresistible. This recipe uses all the classic Sloppy Joe flavors, yet reimagines them as burgers. They are great for summertime grilling, but can easily be done inside on a grill pan or a large 12” cast iron skillet any time of year. The sauce is lip-licking good, so I suggest making a double batch.
Makes 4-6 burgers, depending on how hungry you are
For the burgers
2-3 tablespoons olive oil
1 large sweet onion - one half diced, the other half thinly sliced
½ medium green pepper, roughly chopped
1½ lbs. lean ground beef
½ jalapeno, seeded and finely chopped
1 teaspoon chile powder
¼ teaspoon chipotle powder
1 teaspoon celery salt
1 teaspoon freshly cracked black pepper
4-6 brioche buns (find them at a local bakery or use hamburger buns as a substitute)
For the sauce
1½ cups ketchup
¼ cup tomato paste
2 tablespoons yellow mustard
¼ cup light brown sugar, packed
2 tablespoons apple cider vinegar
5 cloves garlic, finely chopped
2 teaspoons freshly cracked black pepper
Preheat grill to medium high heat – 425°F-450°F.
Meanwhile, heat a large 12” cast iron skillet on the stove to medium-high heat for 2-3 minutes to get it good and hot. Add the olive oil and heat through for 1 minute. Place the diced onion and green peppers in the skillet. Sauté until soft and translucent 5-7 minutes. Stir occasionally with a wooden spoon.
Place the beef in a large mixing bowl. Add in the jalapeno, chile and chipotle powders, celery salt and pepper. Mix well with clean hands or heavy handle wooden spoon. Add in the cooked onions and peppers. Mix until fully incorporated. Form into 4-6 patties, depending on how large you want them to be. Place on a large plate.
Add the rest of the onions to the skillet and let soften and char, about 8-10 minutes. Set aside on a plate.
While the onions are cooking, place a medium-sized skillet on medium heat. Add in all the ingredients for the sauce. Using a whisk, vigorously stir and bring the sauce to a low bubble – 3-4 minutes. Reduce the heat to medium-low and let simmer while grilling the burgers. Stir occasionally.
Place the burgers on the grill and cook 4-5 minutes until the burgers are browned on the bottom and have grill marks. Place the brioche buns open face along the side of the burgers to warm and crisp up, usually 2-3 minutes - set aside on a clean plate. Using tongs or a large spatula, flip them over and continue cooking another 5-6 minutes until medium or slightly pink in the center. Remove the burgers from the grill and place immediately into the brioche.
Thickly slather the burgers with the sauce and top with the grilled onions.
Serve. Use the extra sauce for dipping.
**If cooking indoors in cast iron: Place the patties in the large skillet and cook 7-8 minutes until the bottom is fully sealed and dark brown. Flip and then cook 7-8 more minutes, or until slightly pink in the center.
This dish is a fun, elevated take on guacamole and chips for casual get-togethers. By looks, it impresses and intrigues guests, yet it literally takes minutes to put together. The best part: any avocado from the grocery store works – even the rock hard ones! The heat from the grill softens them right up. I like to serve these avocados with Food Should Taste Good Multi-Grain chips. They are sturdy and their nutty taste works well with the smoky grilled flavor of the avocado. Serve with small spoons so guests can scoop their avocado and salsa onto the chips.
3-4 tablespoons extra virgin olive oil + 1 tablespoon more for finishing
1 teaspoon Kosher salt + more to finish
Freshly cracked black pepper to taste
1/3 cup fresh salsa found in the deli case (I prefer Garden Fresh Gourmet)
Half a fresh lime
Cut the avocados in half, length-wise. Remove the pits. Cut again into quarters. Place in a medium size mixing bowl.
Pour the olive oil over the avocados. Toss lightly with tongs or spatula until the avocados are evenly coated. Season with salt and pepper.
Bring a grill to medium-high heat – 425°F -450°F. Using tongs, place the avocados skin side down and grill 4-5 minutes until the avocados start to bubble along the edge of the skin. They should be slightly brown and soft. Transfer them to a platter.
Drizzle with the remaining olive oil and sprinkle with a few pinches of Kosher salt. Using a table spoon, drop the salsa into the center of each avocado. Squeeze the lime over top to finish.
When it comes time to get the family together for Mother’s Day, graduations and Father’s Day, we all want something delicious to dig our hands into. My Cola Chile Pork Tenderloin with three easy, fresh salsas satisfy everyone at the table. The pork tenderloin cooks in under an hour, is sliced extra thin and then nestled back in the delicious, smoky chile and cola sauce for everyone to build their own taco. The three salsas speak to any guest, depending on their mood – fiery, mellow or super cool.
2 pork tenderloins (2 loins usually come in 1 package)
1 7-ounce can chipotle in adobo
6 cloves garlic, finely chopped
1 medium sweet onion, finely chopped
1½ teaspoons coarsely ground black pepper
1 teaspoon Kosher salt
1/3 cup olive oil
1 can of cola
1½ cups fresh pineapple, roughly chopped
1½ tablespoons fresh oregano*, coarsely chopped + several sprigs for tacos
NOTE: Use regular oregano, not Mexican oregano.
Preheat the oven to 350°F.
Place the pork tenderloins in a large baking dish. Season generously on all sides with salt and freshly ground black pepper. Scatter the pineapple pieces on top.
In a blender or food processor, add the chipotle peppers and the sauce, garlic and onion. Pulse to bring them together to form a paste. Gently stream in olive oil until smooth. Add the salt and pepper and pulse 10-15 seconds more.
Place the chipotle mixture in a medium mixing bowl. Add the cola and whisk until fully combined. Pour over the tenderloins. Scatter the oregano on top. Cover with plastic wrap and let rest for 20-30 minutes to let the flavors meld and settle.
Remove plastic wrap and place on the middle rack of the oven. Bake 45-60 minutes, until a thermometer inserted into the center reads 145°F.
Remove from the oven, loosely tent with foil and let rest 10 minutes.
Place the tenderloins on a large cutting board and slice very thinly – less than 1/8”. Return the pork to the baking dish and spoon the pineapple and sauce over top.
Serve along with warm tortillas and top with fresh salsas.
½ teaspoon hot sauce (add more if needed to get to “spicy” level)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
Place the tomatoes, garlic, cilantro and onion in a blender or food processor and blend until fully incorporated, about 1 minute. Add the hot sauce, olive oil and salt, blend again. Place in a small bowl, cover with plastic wrap and chill until ready to serve.
Recipe by Chadwick Boyd, host of “Reel Food with Chadwick Boyd”
Makes 12 popcorn balls
12 cups of popped movie popcorn
1 cup cold unsalted butter, cut into ½" cubes + butter for hands
¾ cup wildflower honey
¼ cup light brown sugar
½ cup cream, warmed
½ teaspoon sea salt
½ teaspoon vanilla extract
1½ cups crushed wasabi peas (use VitaMix or blender) or 1½ cups Honey Sriracha Seeds (see recipe below)
Preheat the oven to 325°F.
Place the popcorn in a roasting pan.
In a medium saucepan, add butter, honey and sugar and bring to a slow boil on medium high heat. Slowly whisk in the cream, until fully incorporated. It will turn a beautiful butterscotch color. Let the caramel bubble another 2-3 minutes, then stir in the vanilla and salt. Remove from the heat.
Carefully pour enough of the honey caramel over the warm popcorn and fold with a rubber spatula until all the kernels are coated. Place in the oven and bake until golden brown, 20-25 minutes. Give the popcorn a good stir every five minutes.
Remove from the oven and let cool slightly until the popcorn is still warm, but cool enough to touch, about five minutes. Using your hands, carefully shape the caramel popcorn into 1½" balls. Once formed, roll them in the wasabi peas or the sriracha pumpkin seeds to coat the outside. Let the popcorn balls cool completely on a wire rack.
Store in an airtight container until ready to serve.
Roasted Sriracha Honey Pumpkin Seeds
Recipe by Chadwick Boyd, host of “Reel Food with Chadwick Boyd”
Makes 2 Cups
2 cups of raw pumpkin seeds
4 tablespoons sriracha
3 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon sea salt (or maldon salt)
Preheat the oven to 325°F.
In a medium mixing bowl, add the pumpkin seeds, sriracha, honey and vegetable oil. Mix with a wooden spoon until the seeds are fully coated.
Line a baking sheet with parchment and evenly layer the pumpkin seeds. Place in the oven and bake 20-22 minutes until dark red and crunchy (be careful not to burn). Turn the pan halfway through to ensure the seeds roast evenly.
Remove from the oven and sprinkle with salt. Let cool. Break the seeds up with fingers and place in a bowl before serving.
Store in a cool place up to a week in a zip-sealed plastic bag.
This grits casserole was originally shared with me by my sweet friend Phyllis many years ago. She and her sisters would bake this casserole every Christmas Eve for their family. I began to bake it for my non-Southern grandparents every Christmas Day, and they loved it so much it became our family tradition. We loved all its cheesy, comforty goodness. I have since adapted it, adding greens to lighten and freshen it up. I love how their spicy crispness balances with the salty sausage and gooey cheese.
1 lb. sweet sausage
1 lb. hot sausage
3 cups fresh arugula
1 cup coarse ground grits (cooked according to directions and cooled)
1½ cups whole milk
3 eggs, slightly beaten
2 Tablespoons unsalted butter
2 cups grated extra sharp cheddar cheese
1 teaspoon Kosher salt
½ teaspoon white pepper
Preheat oven to 350°F.
Place both sausages in a large skillet, and cook on medium heat until just done, but not brown, about 7-10 minutes. Break the sausage into small pieces with the back of a wooden spoon. Remove with a large slotted spoon and place into the bottom of a 9”x13” baking dish.
Layer 2½ cups of the arugula on top of the sausage.
In a medium-sized bowl, whisk together the grits, milk, eggs, butter and 1½ cups of cheese. Add the salt and pepper and whisk again. Pour over the greens and smooth the top with a spatula. Scatter the rest of the cheese on top.
Bake for 1 hour until golden and bubbly. The edges and top should be slightly brown. Remove from the oven and let rest for 5 minutes. Layer the remaining greens on top just before serving.
In a small pot, add pomegranate juice, brown sugar, cloves, mustard and ginger. Whisk together. Bring to a low boil on medium heat. Once the liquid begins to bubble, add the salt and pepper and turn the heat down to low. Simmer for 20 minutes until the glaze thickens and gently sticks to the back of a spoon.
Add the arugula, cilantro, parsley, garlic, olive oil and lemon juice to a food processor fitted with a metal blade. Blend 30-45 seconds on medium speed until it comes together and forms a smooth yellow-green sauce. Scrape the sides of the processor with a rubber spatula. Add salt and pepper. Blend again for another 15 seconds. Transfer to a bowl and set aside.
3 tablespoons unsalted butter grated (keep very cold until using) + 2 tablespoons melted to finish
2 cups whole Greek yogurt
2-3 tablespoons milk
Maldon or Kosher salt (optional)
Preheat oven to 450°F.
Line a rimmed baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, salt and pepper in a large bowl. Add the cheese. Whisk again until fully incorporated.
Add the butter and work into the dough using your hands until it forms pea crumbles. Add the
yogurt. Gently mix with hands until the dough starts to come together. Pour the milk one tablespoon at a time until the dough becomes moist but not wet (you don't want any dry pieces in the bowl). You may not need all three tablespoons.
Place the dough on a lightly floured clean surface and pat out into a rectangle to 1" thick. Cut the biscuits into 2" squares using a chef's knife.
Place the biscuits on the baking sheet. Brush the tops with the melted butter. Lightly sprinkle with the Maldon salt.
Bake 14 minutes or until fluffy and golden. Turn the baking sheet halfway through to ensure even browning.
Transfer to a wire rack. Let rest 7-8 minutes before serving.
1 batch of Spicy Sweet Dipping Sauce (see recipe above)
6-8 hard corn taco shells
2½-3 cups rotisserie chicken, shredded with a fork (use both breasts of 1 chicken)
⅔ cup finely grated extra sharp white cheddar
½ cup red cabbage, shredded (I like the pre-packaged kind found in the produce section)
2 medium radishes, thinly sliced
1 jalapeno, thinly sliced
8-10 small sprigs of fresh cilantro
Preheat the oven to 325°F.
Wrap the taco shells in aluminum foil. Place in the oven to warm while preparing the chicken.
Place the chicken and ⅔ of the dipping sauce in a medium sized pot. Heat to medium. Stir with a wooden spoon. Cook for 10 minutes to allow the chicken to take on the flavor of the sauce. Set aside.
Remove the taco shells from the oven.
To assemble the tacos, line the taco shells up on a large plate or platter. Using tongs, evenly distribute the chicken on the bottom of the taco shells. Layer the cheese, cabbage, radishes and jalapeno on top. Using a small spoon, drizzle a little of the remaining sauce on top of each. Finish with the cilantro.
1 batch of Spicy Sweet Dipping Sauce (see recipe above)
2 Tablespoons olive oil
1 16-oz. frozen white pizza dough, thawed
1½ cups shredded extra sharp white cheddar
2½-3 cups rotisserie chicken, pulled off the bone and chopped (use both breasts of 1 chicken)
1½ teaspoons very thinly sliced jalapeno
2-3 Tablespoons very thinly sliced red onion
Preheat the oven to 450°F.
Grease a 10½” cast iron skillet with olive oil.
Roll the pizza dough out to 12½”, about 2 inches larger than the cast iron skillet.
Lay the dough over the skillet, allowing the dough to fall over the sides. Press the dough into the bottom of the skillet – the excess dough will pull into the pan and lay along the sides. Press it into the sides of the pan so it is about 1”-1½” tall. Using a fork, poke several holes into the bottom of the dough so the crust doesn’t bubble while baking.
Place the skillet on the middle rack in the oven and bake for 10 minutes. Remove from the oven to finish making the pizza.
Layer ¾ cup of cheese on the bottom of the crust. Place the chicken evenly over the cheese. Pour all but 2-3 tablespoons of the sauce over the chicken. Scatter half of the jalapenos and red onion on top. Layer on the remaining cheese.
Return the skillet to the oven. Bake an additional 10 minutes until the crust is crispy and golden and the cheese is bubbling and slightly browned. Remove from the oven and let rest for 5 minutes.
Scatter the remaining jalapeno and red onion on top. Serve in the skillet or remove with a large spatula and place on a large plate or cake stand. Drizzle each slice with the rest of the sauce.
½ teaspoon freshly ground black pepper, plus more for the flour
1¼ cups of whole milk
1 Tablespoon sriracha
3 cups panko bread crumbs
1 teaspoon garlic salt
1½ tablespoons dried cilantro
4 eggs slightly beaten
¾ cup All Purpose flour
½ cup olive oil
2 green onions, green parts only, cut very thin on an angle
2 red Fresno peppers, sliced very thin
Arrange a rack in the middle of the oven. Place 2 large cast iron skillets in the oven and heat to 400°F.
Place the milk and sriracha in a large bowl and whisk to combine.
Slice each chicken breast diagonally across the grain into 4 even strips (if the chicken breasts are large, you may get 5-6 strips). Season with the salt and pepper. Add the chicken to the milk mixture and stir to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 20 minutes.
Meanwhile, place the bread crumbs, garlic salt and cilantro in a large, resealable plastic bag. Shake well. Set aside.
Place the eggs in a wide, shallow dish.
Add the flour to a large plate. Season with salt and pepper and mix well with a fork. Place the plastic bag with bread crumb mixture next to the plate. Set a baking sheet alongside for the finished tenders.
Remove the bowl of tenders from the refrigerator. Dredge them in the flour to fully coat, and then dip into the eggs to fully moisten. To finish, drop 3-4 tenders at a time in the seasoned bread crumbs and shake to fully coat. Place on the baking sheet.
Carefully remove the skillets from the oven. Place ¼ cup of oil in each skillet and tilt the pans to coat the entire bottom. Arrange the tenders in the skillets. Bake until browned on the bottom, about 12 minutes. Using tongs, flip the tenders and bake until golden and crispy, 8 to 10 minutes more.
Remove from the oven and let the tenders rest in the skillets 5 minutes to slightly cool and let the crust harden. Transfer to a serving platter. Pour half of the dipping sauce evenly over top. Place the remaining sauce in a wide mouth bowl for extra dipping.
Sprinkle the green onions and red peppers over top.
The moviegoing audience is driven by millennials - the most influential demographic in the marketplace in terms of purchasing power:
80M Millennials in the U.S. today
$200B in buying power in 2015
$1.4T in buying power estimated in 2020
They overindex as consumers in these key categories:
Health and Beauty-122
Millennials are social by nature and love to share opinions and information on their purchases:
Super influential consumers-133
Millennials are an elusive group that can be hard to reach. Your ad will have the biggest impact on them at the movies, where they are relaxed and fully engaged. Also, moviegoing primarily takes place on the weekends, when consumers are in a purchasing mindset:
59% ad recall
76% ad likeability
79% purchase Intent
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