Jeff Mauro’s Tot’tine
Ingredients
For the Pickled Red Onions:
- 2 1/2 pounds red onions, thinly sliced
- 4 cups white vinegar
- 4 cups water
- 6 tablespoons sugar
- 6 tablespoons salt
For the Dry Rub:
- 2 teaspoons dark brown sugar
- 6 tablespoons Kosher salt
- 1 teaspoon red pepper flakes
- 3 1/2 teaspoons oregano
- 4 tablespoons paprika
- 4 tablespoons chili powder
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1 1/2 teaspoons mustard seed
- 1 teaspoons granulated garlic
- 1 1/2 teaspoons dried thyme
For the Smoked Gravy:
- 5 cups beef stock
- 3 tablespoons dry rub
- 1/2 tablespoon granulated garlic
- 2 teaspoons liquid smoke
- 4 tablespoons cornstarch slurry
For the Tots:
- For the Tots: 1/2 pound Tater Tots
- 1/4 cup diced smoked mozzarella
- 1 teaspoon chopped green onions, for garnish
Preparation
Place onions in a bowl and reserve. Bring vinegar, water, sugar and salt to a simmer then pour over onions. Cover and let sit for 30-60 minutes. Drain liquid when ready to use.
Combine all of the dry rub ingredients in a bowl and reserve.
Fry tots to specifications on the bag, making sure they are golden brown. While tots are frying, toss smoked mozzarella in 1/2 tablespoon of the dry rub and set aside.
When tots are finished, drain them of any excess oil and place in a mixing bowl; toss with 1 tablespoon dry rub. Transfer tots to a serving bowl and sprinkle mozzarella evenly over them. Pour 1/4 cup gravy over the mozzarella-topped tots, sprinkle with 2 tablespoons of the pickled onions and garnish with chopped green onions.