Guilty Pleasures
All of your "Guilty Desires" are here! Brownies, cookies, and many more are in your reach!
Salted Chocolate Caramels
This "Dirty" recipe was contributed by Ina Garten (The Barefoot Contessa)
Directions:
Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
***Cooks Notes: If desired, additional sea salt can be pressed onto caramels after cutting.
•Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks.
•Caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.
- 2 cups heavy cream
- 10 1/2 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1 3/4 cups sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into tablespoon pieces
- 2 teaspoons flaky sea salt such as Maldon
- Vegetable oil for greasing
- Special equipment: parchment paper; a candy thermometer
Directions:
Line bottom and sides of an 8-inch straight-sided square metal baking pan with 2 long sheets of crisscrossed parchment.
Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan over moderately high heat, then reduce heat to low and add chocolate. Let stand 1 minute, then stir until chocolate is completely melted. Remove from heat.
Bring sugar, corn syrup, water, and salt to a boil in a 5- to 6-quart heavy pot over moderate heat, stirring until sugar is dissolved. Boil, uncovered, without stirring but gently swirling pan occasionally, until sugar is deep golden, about 10 minutes. Tilt pan and carefully pour in chocolate mixture (mixture will bubble and steam vigorously). Continue to boil over moderate heat, stirring frequently, until mixture registers 255°F on thermometer, about 15 minutes. Add butter, stirring until completely melted, then immediately pour into lined baking pan (do not scrape any caramel clinging to bottom or side of saucepan). Let caramel stand 10 minutes, then sprinkle evenly with sea salt. Cool completely in pan on a rack, about 2 hours.
Carefully invert caramel onto a clean, dry cutting board, then peel off parchment. Turn caramel salt side up. Lightly oil blade of a large heavy knife and cut into 1-inch squares.
***Cooks Notes: If desired, additional sea salt can be pressed onto caramels after cutting.
•Caramels keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 2 weeks.
•Caramels can be wrapped in 4-inch squares of wax paper; twist ends to close.
Homemade White Chocolate Brownies served with Strawberry Banana Ice Cream topped with Warm Bittersweet Chocolate Sauce
This "Dirty" recipe was contributed by Ina Garten (The Barefoot Contessa)
For The Ice Cream:
For The Brownies:
For The Sauce:
Directions:
Ice Cream:
Mash the strawberries until there are no large pieces remaining. Add the banana slices and mash again to combine. There should be about 1 3/4 cups of mashed fruit when you are finished. Stir in the sugar and salt and let the mixture rest for 5-10 minutes to dissolve the sugar.Add the remaining ingredients and stir to combine. Pour into your ice cream machine and freeze according to manufacturer's directions. Serve immediately for fluffy soft-serve ice cream or transfer to an airtight container and freeze a few hours for a firmer ice cream. Serve with extra fruit on top, if desired.
Brownies:
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour and salt together.
Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Sauce:
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
For The Ice Cream:
- 10 strawberries (roughly chopped and mashed)
- 2 bananas (sliced and mashed)
- 1/3 cup sugar
- 1/8 tsp fine sea salt
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla
For The Brownies:
- 11/3 cups all-purpose flour
- 1 tsp salt
- 11 ozs white chocolate (coarsely chopped)
- 1 cup unsalted butter (cut into 1-inch pieces) ? Tasty tip
- 11/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 5 eggs (at room temperature)
- 2 tsps vanilla extract
- 1 cup shredded coconut
For The Sauce:
- 4 ozs unsweetened chocolate
- 3 tbsps butter (unsalted) ? Tasty tip
- 2/3 cup water
- 1/3 cup sugar
- 6 tbsps corn syrup
- 1 pinch salt
- 1 tbsp rum (or other flavoring, such as a flavored liquer or vanilla extract)
Directions:
Ice Cream:
Mash the strawberries until there are no large pieces remaining. Add the banana slices and mash again to combine. There should be about 1 3/4 cups of mashed fruit when you are finished. Stir in the sugar and salt and let the mixture rest for 5-10 minutes to dissolve the sugar.Add the remaining ingredients and stir to combine. Pour into your ice cream machine and freeze according to manufacturer's directions. Serve immediately for fluffy soft-serve ice cream or transfer to an airtight container and freeze a few hours for a firmer ice cream. Serve with extra fruit on top, if desired.
Brownies:
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
In a medium bowl, whisk the flour and salt together.
Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
Sauce:
Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.
Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.
White Truffles with Dark Chocolate Drizzle
This recipe was created especially for Agnieszka Radwanska by Ina Garten (The Barefoot Contessa)
Directions:
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
- 2 tablespoons heavy cream
- 7 ounces good white chocolate, chopped
- 2 tablespoons Irish cream liqueur (recommended: Baileys)
- 1/2 teaspoon good vanilla extract
- 1/2 cup chopped hazelnuts
- 6 ounces bittersweet or dark chocolate, chopped
Directions:
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
Vanilla-crème Filled Chocolate Cupcakes With
Bittersweet Chocolate Ganache
This recipe was contributed by JEH Staff member Jordan Powell
Directions:
After Baking
- 192 grams golden brown sugar (packed)
- 48 grams white sugar (Granulated)
- 1 tsp kosher salt
- 51/2 cups millet flour
- 2/3 cup flour (Garbanzo Fava)
- 96 grams potato starch
- 1/4 cup arrowroot starch
- 3/4 tsp xanthan gum
- 2 tsps baking soda
- 2 tsps instant espresso powder
- 60 grams cocoa powder (Unsweetened Dutch-process)
- 4 ozs canola oil
- 16 ozs buttermilk
- 2 large eggs (bring to room temperature)
- 2 tsps vanilla extract
- unsalted butter ? Tasty tip
- 1 cupcakes (recipe Chocolate, above)
- 114 grams unsalted butter (softened)
- 213 grams marshmallow fluff
- 11/2 tsps vanilla extract
- 11/2 cups powdered sugar (sift after measuring)
- 6 ozs heavy cream
- 6 ozs bittersweet chocolate (not unsweetened²)
- 2 ozs white chocolate
Directions:
- Preheat the oven to 350°F. Grease two 12-cup muffin pans (preferably not nonstick) with butter; set aside.
- In a large bowl, whisk together brown sugar, white sugar and salt. Using a fine mesh sieve, sift millet flour through cocoa powder into the bowl containing the sugar mixture. Whisk together dry ingredients.
- In a separate, small mixing bowl, whisk together wet ingredients (canola oil through vanilla extract). Pour buttermilk mixture into dry ingredients; whisk just until combined and lump-free.
- Fill muffin cups with a level 1/4 cup of batter. Immediately transfer to preheated oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool in pan for about 5 minutes. Remove cupcakes from the tins (you may need to loosen cupcakes using a spatula or thin knife) and cool completely on a cooling rack.
After Baking
- CORE CUPCAKES: Using a cupcake corer, remove centers from the cupcakes, set aside for another use (a.k.a. samples for the baker!). Place cored cupcakes on a large platter or several plates, allow for about 1/2 inch of space between them.
- MAKE FILLING: In the bowl of a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy—about 1 minute. Add Fluff to butter and beat for 1 minute or until well combined. Add vanilla extract. With mixer on low speed, add powdered sugar; once the powdered sugar is incorporated, increase speed to medium, and beat for 1 additional minute.
- Transfer filling to a pastry bag fitted with a round pastry tip (Wilton #12). Pipe filling into cupcake cores until level with the top of the cake. Transfer filled cupcakes to the fridge. Once filling is firmed up a bit (about 30 minutes - 1 hour), gently pat down any peaks in the filling with your finger (it shouldn’t stick to you—if it does, they need to be chilled longer). They are now ready for the ganache.
- MAKE GANACHE: In a small saucepan, warm cream over medium-low heat, stirring occasionally, just until you see a bubble come to the surface. While cream is heating up, place chocolate in a heat-proof bowl. Pour hot cream over chocolate and let it sit for a minute; gently stir until all of the chocolate is melted. Place bowl with ganache over a small pan of barely simmering water to keep it warm while you work (caution: do not let the bowl with the chocolate touch the water, if the ganache gets too hot it will separate, so keep a close eye on it).
- Working quickly, spoon about 2 teaspoons of ganache over each cupcake, and spread to the edges using a small spatula (straight or offset, whichever you prefer).
- Allow ganache-topped cupcakes to cool at room temperature for 30 minutes to 1 hour (if you touch the ganache, it shouldn’t transfer to your finger). Chill completely in the fridge.
- PIPE WHITE CHOCOLATE SQUIGGLES: Heat white chocolate over a double boiler until about 75% of the chocolate is melted. Remove bowl from the heat and stir until smooth. Transfer chocolate to a pastry bag fitted with a small, round tip (Wilton #2). Pipe seven squiggles across the tops of the chilled, ganache-covered cupcakes. Chocolate should harden instantly.
- STORE AND SERVE: Once ganache and white chocolate are hardened, cover cupcakes and store in the fridge. Remove cupcakes 30 minutes to 1 hour before serving.
Double Dipped Chocolate Balls
This recipe was contributed by Barbara Dianna Louise-Scott
Directions:
Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium one, whisk eggs, sugar, sour cream or buttermilk and butter. Stir wet ingredients into dry until well blended. Chill batter until cold, at least 1 hour and up to 3.
Flour your counter generously (see Note up top) and scrape dough onto it. Flour dough. Flour your hands. Gently pat dough out until it is 1/2-inch thick. Dip a 1 1/4 to 1 1/2-inch round cutter into a dish of flour and cut rounds from dough. Pat scraps of dough together and cut them again. If your dough or doughnut holes have gotten too soft to easily pick up, put them on a floured or parchment or waxed paper-lined tray and put them in the freezer for a few minutes, until they’re firm enough to gently handle again.
Prepare your fryer or fill a 5 to 6-quart with 4 inches of oil. Heat to 375°F (190°C). You can fry 6 to 12 doughnut holes at a time, about one full minute on each side. The trickiest parts will be visualizing when the doughnuts are done — since they’re chocolate, the color change will be subtle; I suggest practicing with scraps of extra dough first — and keeping your oil at an even temperature, if you’re not using a deep-fryer. Make sure you bring the oil back to 375°F after each batch.
Drain doughnut holes on a stack of paper towels. Once cool, roll in glaze (below) and let drain and dry on cooling racks.
I understand that these should keep for a day or two. We’ll probably never find out.
Full-Sized Chocolate Doughnuts: You can use this same dough to make 3-inch round doughnuts (with a 1-inch hole removed from the center). Because the dough is fragile, I definitely recommend popping the shapes in the freezer to firm up a little before you drop them in the fryer. You will want to fry them for 2 minutes on each side. It should yield about 16 3-inch doughnuts.
Chocolate-Stuffed Doughnut Holes: Why didn’t I think of this before? I bet awesome things would happen if you pressed a tiny piece of chocolate into the center of your unfried doughnut hole. Let us know if you try it in the comments.
Doughnut Glaze
8 ounces powdered sugar
3 tablespoons water, milk or buttermilk (what I used, highly recommended)
1/8 teaspoon vanilla extract
Whisk together until smooth. If you need it thinner, add more water, milk or buttermilk, a few drops at a time.
- 23/4 cups all-purpose flour
- 1 cup unsweetened dutch processed cocoa
- 2 tsps baking powder
- 1/2 tsp salt
- 4 large eggs
- 16 ozs sugar (cups)
- 1/3 cup sour cream (what I used or buttermilk or you can make your own)
- 3 tbsps butter (melted and cooled a bit) ? Tasty tip
- 8 ozs powdered sugar
- 3 tbsps water (milk or buttermilk, what I used, highly recommended)
- 1/8 tsp vanilla extract
Directions:
Whisk flour, cocoa, baking powder and salt together in a large bowl. In a medium one, whisk eggs, sugar, sour cream or buttermilk and butter. Stir wet ingredients into dry until well blended. Chill batter until cold, at least 1 hour and up to 3.
Flour your counter generously (see Note up top) and scrape dough onto it. Flour dough. Flour your hands. Gently pat dough out until it is 1/2-inch thick. Dip a 1 1/4 to 1 1/2-inch round cutter into a dish of flour and cut rounds from dough. Pat scraps of dough together and cut them again. If your dough or doughnut holes have gotten too soft to easily pick up, put them on a floured or parchment or waxed paper-lined tray and put them in the freezer for a few minutes, until they’re firm enough to gently handle again.
Prepare your fryer or fill a 5 to 6-quart with 4 inches of oil. Heat to 375°F (190°C). You can fry 6 to 12 doughnut holes at a time, about one full minute on each side. The trickiest parts will be visualizing when the doughnuts are done — since they’re chocolate, the color change will be subtle; I suggest practicing with scraps of extra dough first — and keeping your oil at an even temperature, if you’re not using a deep-fryer. Make sure you bring the oil back to 375°F after each batch.
Drain doughnut holes on a stack of paper towels. Once cool, roll in glaze (below) and let drain and dry on cooling racks.
I understand that these should keep for a day or two. We’ll probably never find out.
Full-Sized Chocolate Doughnuts: You can use this same dough to make 3-inch round doughnuts (with a 1-inch hole removed from the center). Because the dough is fragile, I definitely recommend popping the shapes in the freezer to firm up a little before you drop them in the fryer. You will want to fry them for 2 minutes on each side. It should yield about 16 3-inch doughnuts.
Chocolate-Stuffed Doughnut Holes: Why didn’t I think of this before? I bet awesome things would happen if you pressed a tiny piece of chocolate into the center of your unfried doughnut hole. Let us know if you try it in the comments.
Doughnut Glaze
8 ounces powdered sugar
3 tablespoons water, milk or buttermilk (what I used, highly recommended)
1/8 teaspoon vanilla extract
Whisk together until smooth. If you need it thinner, add more water, milk or buttermilk, a few drops at a time.
Grilled Smokey Chicken and Bacon Cheeseburger
This recipe was created for Serena Williams by Ina Garten (The Barefoot Contessa)
Directions:
Mix the marinade and add the chicken. Let this marinate in the refrigerator for 18-24 hours. Allow this to rest on the counter-top for at least an hour to warm slightly before grilling.
Cook the bacon, drain on paper towels and set aside. Reserve 3 tablespoons of the bacon grease.
Sear the jalapeno on the grill until blackened. I cut the pepper in half, so that it would lay flat on the grill. Place the blackened pepper in a ziploc bag and close tightly. After 5 minutes, you should be able to run off the blackened portions and discard that and the seeds. Finely dice the rest of the pepper.
In a small saute pan over medium heat, warm the bacon grease and saute the onion with it until it just starts to turn tender, about 3-5 minutes. Add the flour and whisk constantly until the sauce thickens. This should only take a few minutes.
Add the smoked paprika, white pepper and salt. Whisk in the beer. For a moment it will look like your sauce fell apart, but keep stirring constantly for another minute or so and it will smooth out again. Add the chicken stock and keep stirring.
Bring to a very low simmer and slowly add the cheese in small amounts at a time. Add the jalapeno, half and half and worcestershire sauce. Cover and keep warm over low heat. Stirring occasionally to maintain consistency.
Remove the chicken from the marinade and grill directly over medium high heat (400 degrees) for 6 minutes a side or until it reaches an internal temperature of 170 degrees. Remove chicken from the grill. Butter and toast the insides of your rolls.
Build each sandwich with a thigh, two pieces of bacon, cheese sauce and lettuce and tomato if desired.
- 1 cup beer (dark Mexican, I used Negro Modelo)
- 2 tbsps oil (sesame seed)
- 1 tbsp minced garlic (this was approximately 3 large cloves)
- 1 tsp oregano (dried)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper (freshly)
- 1/4 tsp ground cayenne pepper
- 6 boneless, skinless chicken thighs
- 2 tbsps bacon fat (reserved)
- 1/4 cup sweet onion (minced)
- 2 tbsps all-purpose flour
- 1/2 cup pale ale (craft brew, I used Sierra Nevada)
- 1/2 tsp smoked paprika
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
- 1/2 cup chicken stock
- 1 cup cheddar cheese (mild, shredded)
- 1 tbsp jalapeno chilies (roasted, diced, this added great flavor, with very little heat)
- 1/4 cup half & half
- 1 tsp worcestershire
- 8 strips of hickory smoked bacon, buy the good stuff, this is worth it.
- 4 slices tomatoes (optional)
- lettuce (optional)
- 8 strips of hickory smoked bacon, buy the good stuff, this is worth it.
- 4 thick slices of tomato
- Lettuce (optional)
- 4 rolls (onion rolls would be great), I used some of the artisan dough I had in the fridge to make rolls and they were far too chewy. I'll make softer hamburger rolls next time.
Directions:
Mix the marinade and add the chicken. Let this marinate in the refrigerator for 18-24 hours. Allow this to rest on the counter-top for at least an hour to warm slightly before grilling.
Cook the bacon, drain on paper towels and set aside. Reserve 3 tablespoons of the bacon grease.
Sear the jalapeno on the grill until blackened. I cut the pepper in half, so that it would lay flat on the grill. Place the blackened pepper in a ziploc bag and close tightly. After 5 minutes, you should be able to run off the blackened portions and discard that and the seeds. Finely dice the rest of the pepper.
In a small saute pan over medium heat, warm the bacon grease and saute the onion with it until it just starts to turn tender, about 3-5 minutes. Add the flour and whisk constantly until the sauce thickens. This should only take a few minutes.
Add the smoked paprika, white pepper and salt. Whisk in the beer. For a moment it will look like your sauce fell apart, but keep stirring constantly for another minute or so and it will smooth out again. Add the chicken stock and keep stirring.
Bring to a very low simmer and slowly add the cheese in small amounts at a time. Add the jalapeno, half and half and worcestershire sauce. Cover and keep warm over low heat. Stirring occasionally to maintain consistency.
Remove the chicken from the marinade and grill directly over medium high heat (400 degrees) for 6 minutes a side or until it reaches an internal temperature of 170 degrees. Remove chicken from the grill. Butter and toast the insides of your rolls.
Build each sandwich with a thigh, two pieces of bacon, cheese sauce and lettuce and tomato if desired.