>> Sara: THERE'S VERY FEW TIMES WHEN I THINK IT'S OKAY TO WATCH TV WHILE YOU'RE EATING DINNER, BUT WHEN THE BIG GAME IS ON, I JUST HAVE TO GIVE IN.

SO INSTEAD OF A BIG MEAL, WE'RE GONNA HAVE APPETIZERS, LOTS OF THEM, LIKE CHORIZO CHICKEN WINGS.

GUYS LOVE THEM.

MAYBE IT'S BECAUSE OF THE SECRET INGREDIENT.

MY ASIAN-STYLE PORK SLIDERS MARRY TENDER PORK WITH THE COOL CRUNCH OF FRESH VEGGIES.

AND IF YOU'RE OPENING A BEER, WHY NOT MAKE BEER BATTER SHRIMP WITH A ZESTY ASIAN SAUCE TO DIP IT IN?

THESE SIMPLE FOODS DESERVE A CLASSIC DRINK, OLD-FASHIONED NEW YORK EGG CREAMS.

BIG FLAVORS YOU CAN EAT WITH YOUR HANDS.

NO UTENSILS REQUIRED.

THAT'S WHY WE LOVE APPETIZERS FOR DINNER.

[sunny instrumental music] ♪ ♪ FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: >> Sara: MY CHORIZO CHICKEN WINGS ARE RIDICULOUSLY ADDICTIVE, AND I'D LIKE TO TAKE CREDIT FOR THE INSPIRATION, BUT ACTUALLY IT CAME FROM A VIEWER OF GOOD MORNING AMERICA.

WE HAD A GOOD MORNING AMERICA "CUT THE CALORIES" COMPETITION.

AND SANDY GREEN FROM WAYNE, PENNSYLVANIA, WON WITH HER OVEN-BAKED CHICKEN WINGS.

BUT THEY HAD SPECIAL THINGS ON THEM, AND THAT'S WHAT I'M GONNA TALK TO YOU ABOUT.

CHORIZO WAS ONE OF THEM.

AND THIS IS SPANISH CHORIZO WE'RE USING.

WE'RE JUST GONNA GET IT A LITTLE BIT BROWN.

AND THEN, IN A MINUTE, I'M GONNA LET YOU KNOW THE SECOND SECRET INGREDIENT WHILE THESE COOK.

SO...A FEW THINGS ABOUT CHICKEN WINGS.

WHEN YOU BUY THEM, SOMETIMES THEY HAVE ALL THREE JOINTS.

THIS IS CALLED THE WINGTIP, AND THEN YOU HAVE THE OTHER TWO JOINTS.

THE WINGTIP--WELL, ACTUALLY, THE HUSBAND WOULD LOVE IT.

HE EATS BONES AND EVERYTHING.

BUT, GENERALLY, THEY'RE ALL CARTILAGE, SO IT'S NOT SOMETHING YOUR GUESTS ARE REALLY GONNA WANT.

SO CUT IT OFF, AND THIS IS LIKE A GIFT FROM THE CHICKEN, BECAUSE YOU CAN ADD THESE TO A STOCK.

THEY HAVE WONDERFUL GELATIN IN THEM AND BODY AND FAT.

SO KEEP A SORT OF GROWING BAG OF LITTLE BITS OF CHICKEN IN YOUR FREEZER FOR FUTURE CHICKEN STOCKS.

THERE WE GO.

THEN, LET'S SAY YOU GET THEM AND THEY'VE GOT THE TWO JOINTS RIGHT THERE.

ALL YOU NEED TO DO IS TAKE YOUR KNIFE DOWN THE MIDDLE AND FIND WHERE THE BALL-AND-SOCKET JOINT IS, WHICH IS RIGHT HERE.

YOU CAN SEE IT.

SEE?

YOU REMEMBER YOUR BIOLOGY CLASS IN SCIENCE?

JUST THINK ABOUT THAT BALL-AND-SOCKET JOINT.

OKAY, NOW I'M ALL CHICKENED UP, SO I'M JUST GONNA RINSE OFF MY HANDS AND GET RID OF THIS CUTTING BOARD.

THAT'S THE TROUBLE WITH WORKING WITH POULTRY.

WE LOVE IT, BUT YOU HAVE TO KEEP HOSING DOWN.

OKAY, ON TO THE NEXT SECRET INGREDIENT.

I KNOW YOU'RE ON THE EDGE OF YOUR SEAT FOR THIS ONE.

IT IS GOOD OLD-FASHIONED RICE CEREAL, THE CRISPY KIND THAT MAKES NOISES WHEN YOU ADD MILK.

WE'RE GONNA CRUSH IT A LITTLE BIT, AND THIS IS JUST WONDERFUL 'CAUSE IT'S SLIGHTLY SWEET.

IT'S NOT HIGHLY SWEETENED, BUT IT ADDS GREAT CRUNCH AND THAT TINY BIT OF SWEETNESS, WHICH SORT OF COUNTER-BALANCES THE SPICINESS OF THE CHORIZO.

SO THIS IS OUR CRUMB COATING.

AND JUST CRUSH IT A LITTLE BIT.

OKAY, SO THERE GOES OUR CRUMBS.

I HAVE FUN PLAYING AROUND WITH CEREALS AND CRACKERS AND DIFFERENT KINDS OF CRUNCHY THINGS, 'CAUSE AT THE END OF THE DAY, I REALLY LOVE CRISPY FOOD, BUT YET I DON'T LIKE DEEP FRYING AT HOME, AND IT'S NOT THAT HEALTHY AND YOU SHOULDN'T DO IT VERY MUCH ANYWAY, SO THIS IS A WAY TO GET THAT CRUNCH WITHOUT DEEP FRYING.

OKAY, 2 TEASPOONS OF PAPRIKA.

IT CAN BE SWEET, HOT.

IT COULD BE SMOKED.

THERE'S SO MANY PAPRIKAS OUT THERE TO PLAY WITH.

TEASPOON OF CUMIN, AND 1/4 TEASPOON OF SALT.

PLUS, A LITTLE BIT OF PARMIGIANO-REGGIANO.

AND MY CHORIZO IS JUST ABOUT READY.

WE'RE USING THE SPANISH VARIETY, BUT YOU COULD USE ANY CHORIZO YOU WANTED.

ALL RIGHT.

LITTLE PEPPER.

OKAY, NOW...

THESE, YOU KNOW, ACTUALLY DON'T LOOK LIKE THEY GAVE OFF THAT MUCH OIL.

USUALLY I DRAIN THEM, BUT I THINK THEY'RE LOOKING QUITE DRY, SO I'M GONNA JUST ADD IT RIGHT IN.

THERE'S MANY DIFFERENT KINDS OF CHORIZO YOU CAN FIND THESE DAYS, AND THEY ALL HAVE SLIGHTLY DIFFERENT INGREDIENTS.

THE ONE COMMON INGREDIENT, OF COURSE, IN SPANISH CHORIZO IS PAPRIKA.

SO WE'RE JUST GONNA LET THAT MIX IN.

OKAY, NOW WE NEED TO MAKE OUR GLUE.

THIS IS VERY SCIENTIFIC.

WE'RE GONNA COME ON DOWN TO ONE OF MY FAVORITE INGREDIENTS.

I DO LIKE MAYONNAISE.

I CAN'T HELP MYSELF.

I DON'T KNOW.

I JUST LOVE IT.

IT'S ABOUT 1/3 OF A CUP.

I'M PUTTING THIS INTO A RE-SEALABLE BAG SO I CAN USE THAT TO COAT MY WINGS WITH WITHOUT GETTING TOO DIRTY.

AND THEN WE'RE GONNA ADD A LITTLE BIT OF SHERRY VINEGAR, BECAUSE THIS IS BASICALLY A SPANISH DISH, EVEN THOUGH I'M SORT OF TAKING IT FOR A LIFT.

SO WHY NOT USE SHERRY VINEGAR, WHICH GOES APPROPRIATELY WITH CHORIZO AND WITH THE PAPRIKA.

LITTLE BIT OF GARLIC.

AND THAT IS OUR GLUE.

SO NOW WE'RE GONNA MIX THIS UP, BEFORE I ADD THE CHICKEN WINGS.

I'M TRYING NOT TO GET ALL CHICKENED UP AGAIN, SO I'VE GOT SOME TONGS HERE.

MAKE IT EASY ON MYSELF AND USE THE BOWL.

SO WE'RE GONNA ADD OUR WINGS.

THIS IS ABOUT TWO POUNDS OF CHICKEN WINGS.

YOU CAN BUY, IN THE SUPERMARKET, DRUMETTES, THE BIGGER OF THE TWO JOINTS, BUT IT'S NICE TO HAVE THEM JUST LIKE THIS, AND THEN YOU CAN GET EVERY LITTLE BIT OFF THE BONE.

NOW... WE'RE GONNA SMUSH THIS UP.

OKAY.

WHAT I'M GONNA DO NOW-- I'VE PREHEATED THE OVEN TO 400 DEGREES.

I'M GONNA DIP MY CHICKEN IN THE CRUMBS, I'M GONNA PUT THEM ON THIS SHEET PAN LINED WITH FOIL, AND I'M GONNA POP THEM IN THE OVEN.

THEY TAKE ABOUT 30 MINUTES.

OKAY, I'M GONNA HOSE DOWN HERE AND THEN POP THESE IN THE OVEN.

400 DEGREES FOR 30 MINUTES, OR UNTIL THEY LOOK GOLDEN AND SMELL WONDERFUL.

AND WHILE THEY'RE BAKING, I AM GONNA GO MAKE A GOOD OLD-FASHIONED NEW YORK EGG CREAM.

THIS DRINK HAS A FUN HISTORY.

IT WAS PROBABLY FIRST INVENTED AT A SODA SHOP IN BROOKLYN IN THE LATE 19TH CENTURY BY A GUY NAMED LOUIS AUSTER, AND THEN IT WAS AROUND FOR A WHILE, BUT IT EVOLVED, BECAUSE ORIGINALLY IT PROBABLY HAD THE EGG AND THE CREAM IN IT.

THE CREAM EVOLVED INTO MILK-- I'M GONNA ADD ABOUT A HALF A CUP-- THE EGG WENT BYE-BYE, AND IT BECAME A MUCH LEANER DRINK.

AND THIS IS PROBABLY BECAUSE RIGHT AFTER WORLD WAR II, THESE THINGS WERE NOT READILY AVAILABLE.

SO THERE GOES HALF A CUP.

NOW, WE START WITH THE COLD MILK, AND THEN WE'RE GONNA ADD SOME--I'VE GOT SOME HOMEMADE SELTZER HERE, WHICH JUST REALLY--I MADE IT WITH HARD BUBBLES, WHICH WILL MAKE IT FAR MORE EXCITING.

ABOUT TWO THIRDS OF A CUP.

THE MORE MILK YOU ADD, THE CREAMIER IT IS.

SO IT DEPENDS ON HOW YOU LIKE IT.

THIS IS THE PROPORTIONS I LIKE.

DON'T DO THIS TOO FAST, OR YOU'LL BE SORRY.

ALL RIGHT, SO--OOP.

I HOPE I DIDN'T ALREADY DO IT TOO FAST.

I'M GONNA JUST LET THAT CALM DOWN FOR A HALF A SECOND.

WE'RE GONNA ADD 2 TABLESPOONS OF CHOCOLATE SYRUP, AND YOU COULD USE ANY BRAND OF CHOCOLATE SYRUP.

ANY ONE WILL DO.

AND YOU STIR IT UP A LITTLE BIT TO DEVELOP THAT FOAM.

AND THEN JUST LET IT DRIZZLE DOWN THE SIDE SLOWLY.

AND THAT IS ALL THERE IS TO IT, EXCEPT TO DRINK IT RIGHT AWAY.

ALL RIGHT, THAT LOOKS GREAT.

NOW I'M GONNA GO GET MY WINGS.

OH, BOY, THOSE LOOK GOOD.

NICE AND CRISPY AND BROWN.

OKAY, NOW, THESE ARE GOOD, VERY GOOD, RIGHT OUT OF THE OVEN, BUT THEY'RE NOT BAD COLD OR EVEN AT ROOM TEMPERATURE.

OH, THAT IS A HAPPY THING.

WOW, DOESN'T THAT LOOK JUST AMAZING?

AND WE'RE GONNA SERVE IT WITH SOME CRUDITES AND SOME OLIVES AND A LITTLE BIT OF BLUE CHEESE DIP.

EVEN THOUGH THE RECIPE DIDN'T ORIGINALLY CALL FOR IT, I THOUGHT, IN HONOR OF WHATEVER GAME YOU'RE WATCHING, WE NEEDED TO HAVE BLUE CHEESE DIP.

SO I THINK THIS IS THE PERFECT APPETIZER FOR DINNER FOR ANY NIGHT, AND ESPECIALLY A BIG GAME NIGHT.

EVERY FAN OF A BIG BURGER IS DEFINITELY A FAN OF A SMALL BURGER, ALSO KNOWN AS A SLIDER, ESPECIALLY ME, MAYBE IT'S 'CAUSE I'M SMALL, OR MAYBE IT'S JUST 'CAUSE I DON'T LIKE TO EAT A LOT OF MEAN IN ONE FELL SWOOP.

I LOVE A SLIDER.

SO WE ARE GONNA BE MAKING SOME ASIAN PORK SLIDERS HERE.

AND THEY'RE VERY EXCITING, BUT ONE OF THE ISSUES YOU HAVE WHEN YOU'RE WORKING WITH PORK, BECAUSE IT'S VERY LEAN, IS THAT YOU HAVE TO ADD SOMETHING TO PROVIDE MOISTURE, SO I'M GONNA DO IT WITH VEGETABLES.

AND I'M STARTING HERE WITH NAPA CABBAGE.

NAPA, OR EVEN YOU COULD USE SAVOY.

IT'S ANOTHER GREAT CABBAGE.

AND IN THIS PARTICULAR RECIPE, YOU WON'T EVEN TASTE IT, REALLY.

IT'S JUST GONNA MAKE THE HAMBURGERS MOIST.

AND THEN WE'VE GOT A LITTLE BIT OF RED PEPPER.

THIS IS 1/4 OF A LARGE PEPPER, ABOUT 1/4 OF A CUP MINCED.

AND THEN WE HAVE OUR SCALLION.

AND THIS IS FOR FLAVOR AS WELL AS MOISTURE.

ANYTIME YOU'RE WORKING WITH LEAN MEAT, ADD VEGETABLES TO THE MIX WHEN YOU MAKE THE BURGER, AND IT WILL BE DELICIOUS AND MOIST.

I'M GONNA JUST MINCE UP A GARLIC CLOVE.

ADD A LITTLE BIT OF SALT.

SOME OF THE SALT THAT I WAS GONNA ADD TO THE BURGER I'LL ADD TO THE GARLIC INSTEAD TO KEEP IT FROM STICKING.

OKAY, AND THEN WE'RE GONNA DO SOME GINGER, JUST GONNA GRATE IT.

NEED ABOUT AN INCH OF GINGER, WHICH MEANS ABOUT A TEASPOON OF GINGER, FRESH GINGER ROOT.

BOY, I LOVE THE AROMA THAT COMES OFF OF THIS.

YEAH, THAT LOOKS GOOD.

AND LAST, BUT NOT LEAST, SOME FRESH BASIL.

WE'RE GONNA START WITH ABOUT-- I DON'T KNOW.

WE'RE GONNA END UP WITH 2 TABLESPOONS OF BASIL.

I FIND THAT WHEN I'M CHOPPING FRESH HERBS, THEY REDUCE IN HALF.

SO I'M TAKING THE BIGGER LEAVES, 'CAUSE THEY'RE EASIER TO CHIFFONADE.

CHIFFONADE JUST MEANS SHRED.

YOU LINE THEM UP LIKE A DECK OF CARDS.

THIS IS WHAT YOU DO WITH BIG HERBS, YOU KNOW, BIG-LEAFED HERBS.

AND THEN YOU ROLL IT UP TIGHTLY, LIKE A CIGAR, AND THEN JUST SHRED IT.

THAT LOOKS GOOD.

NOW OUR FLAVORINGS.

SO JUST A LITTLE BIT OF SALT.

I ADDED SOME SALT TO THE GARLIC.

WE WANT TO ADD 1/2 A TEASPOON TOTAL, SO SINCE I ALREADY ADDED SOME TO THE GARLIC, I'M GONNA JUST SKIP THERE.

THEN WE WANT 2 TEASPOONS OF SOY SAUCE, AND YOU'RE WONDERING, WHY AM I ADDING BOTH SOY SAUCE AND SALT?

THEY JUST EACH PROVIDE A DIFFERENT SALINITY, BUT ALSO, IN THE CASE OF SOY SAUCE, IT PROVIDES SORT OF A DEPTH OF FLAVOR AS WELL.

1/8 OF A TEASPOON OF TOASTED SESAME OIL.

A LITTLE GOES A VERY, VERY LONG WAY.

IT'S INTENSE.

HERE'S ALL OUR FLAVORINGS, AND THIS IS WHAT'S GONNA MAKE THE BURGERS SO MOIST.

SO LET ME GO GET THE STAR OF THE SHOW, WHICH IS THE GROUND PORK, AND WE WILL JUST TOSS IT IN THERE AND MIX IT UP.

IF YOU DON'T EAT OR LIKE PORK, YOU CAN USE ANY MEAT THAT MAKES YOU HAPPY.

I HAVE A BOWL OF WATER HERE I'M GONNA USE TO SHAPE MY LITTLE BURGERS.

IT'S JUST EASIER WHEN YOUR HANDS AREN'T ALL STICKY.

AND WE'RE ONLY GONNA SHAPE EIGHT BECAUSE WE'RE EATING SEVERAL APPETIZERS FOR DINNER, SO YOU DON'T NEED A TON OF MEAT.

THAT'S PRETTY WELL MIXED.

YOU DON'T WANT TO OVER-MIX IT.

I'M GONNA DIVIDE IT ROUGHLY INTO QUARTERS, AND THEN EACH QUARTER, I'M GONNA MAKE TWO LITTLE BURGERS OUT OF, 'CAUSE WE WANT EIGHT BURGERS.

SO...

THE FIRST ONE I'M GONNA DO WITHOUT WATER.

I'LL GET THEM ALL FIXED, AND THEN I WILL PUT THEM IN TOGETHER SO THEY ALL COOK AT THE SAME TIME, BUT SOMETIMES I'M TERRIBLE ABOUT PROPORTIONS, SO THAT'S WHY, WHEN I'M MEASURING THINGS OUT, I LIKE TO DIVIDE IT UP SO I'VE GOT AN IDEA, AND YOU'RE GONNA HAVE REASONABLY GOOD SUCCESS.

DIP IT AGAIN IN WATER.

SEE, THIS IS REALLY VERY QUICK.

OKAY, THEY'RE READY TO GO.

I'M GONNA POP THEM IN THE PAN.

AND WE'RE COOKING THESE IN FLAVORLESS VEGETABLE OIL... FOR ABOUT THREE MINUTES A SIDE.

THEY'RE VERY COLORFUL TOO, ALTHOUGH BY THE TIME THEY'RE COOKED, THEY'RE NOT GONNA BE QUITE AS COLORFUL AS THEY ARE RIGHT NOW.

NOW, THAT'S NOT ALL.

I ALWAYS LIKE TO HAVE A LITTLE SOMETHING EXTRA, SO I'M GONNA MAKE SOME CILANTRO MAYONNAISE, AND WE'RE GONNA JUST CHOP UP SOME FRESH CILANTRO.

GREAT ALTERNATIVES ARE BASIL AND MINT.

I'VE GOT A 1/4 CUP OF MAYONNAISE IN THERE.

YOU COULD USE THE LIGHT MAYONNAISE IF YOU WANTED, OR YOU COULD USE YOGURT.

THE GREEK YOGURT'S REALLY THICK.

AND JUST A LITTLE BIT OF LIME JUICE.

PREPARED MAYONNAISE, AND THERE ARE SOME GOOD BRANDS OUT THERE, VERY GOOD BRANDS, BUT IT TENDS TO BE VERY SWEET, SO I ALMOST ALWAYS ADD A LITTLE BIT OF ACID, ABOUT A TEASPOON, BUT I'LL TASTE IT.

MM!

THAT'S DARN TASTY.

OKAY, I THINK THEY'RE READY TO TURN.

WE'RE USING THIS FISH SPATULA.

I LIKE IT 'CAUSE IT'S CURVED.

THIS IS A NON-STICK PAN, SO YOU'VE GOT TO BE CAREFUL NOT TO SCRATCH IT.

ALL RIGHT, WE'RE GONNA GIVE THEM ANOTHER THREE MINUTES ON THIS SIDE.

JUST MAKE SURE THEY'RE COMPLETELY COOKED AT THAT POINT, 'CAUSE THIS IS RAW PORK.

AND THEN WE'RE GONNA ASSEMBLE OUR LITTLE MINI BURGERS.

OKAY, TIME TO ASSEMBLE.

LOOK AT HOW LOVELY THEY LOOK.

AND THEY'RE NICE AND FIRM, WHICH IS WHAT YOU WANT.

SO I'M GONNA PUT A LITTLE BIT OF MAYONNAISE ON EACH ONE OF THESE.

THESE ARE OUR MINI BUNS.

YOU COULD USE MINI PITAS.

IF YOU CAN'T FIND MINI ANYTHING, YOU CAN TAKE A LITTLE CUTTER LIKE THIS INTO A NORMAL HAMBURGER ROLL AND JUST CUT THEM OUT, AND THEN SAVE THE CRUMBS, 'CAUSE YOU'RE NOT GONNA USE THE WHOLE BIG BUN, TO MAKE BREAD CRUMBS, WHICH YOU CAN THEN STORE IN THE FREEZER.

WE DON'T WANT TO WASTE ANYTHING.

SO I JUST PUT THIS ON THE BOTTOM.

OKAY.

NOW, I'VE MADE EIGHT, WHICH IS FOR A FAMILY OF FOUR, BUT CERTAINLY YOU CAN UP THE AMOUNTS FOR A WHOLE BIG PARTY AND DO MANY, MANY, MANY OF THEM.

YOU COULD SHAPE THEM AHEAD OF TIME AND THEN JUST SAUTE THEM AT THE LAST MINUTE.

THE MAIN POINT IS, YOU CAN'T EAT JUST ONE.

SO MAKE SURE YOU HAVE AT LEAST TWO TO THREE PER PERSON.

THERE YOU HAVE IT, MY MINI ASIAN PORK SLIDERS.

I THINK I'LL GET A HALF A POUND OF SHRIMP.

>> OKAY.

THANK YOU.

>> Sara: THANK YOU.

WHEN IT COMES TO FRYING, MY FAVORITE BATTER IS BEER BATTER, BUT, YOU KNOW, FRYING AT HOME, MOST PEOPLE DON'T DO IT.

SO I'M GONNA STICK WITH THE BEER BATTER, PUT IT ON SOME SHRIMP, AND GUESS WHAT, I FOUND OUT A NEW WAY TO DO IT, SAUTEING IT.

LET'S GET STARTED WITH THE BEER BATTER.

IT'S EQUAL PARTS UNBLEACHED ALL-PURPOSE FLOUR AND BEER.

WE'RE GONNA PUT A FEW FLAVORINGS IN THERE.

I SORT OF DRESSED IT UP.

WHEN I SAY I GOT A NEW IDEA ABOUT HOW TO DO THIS, I'LL BE HONEST, I READ IT IN COOKING LIGHT.

THEY DID A BEER BATTER SAUTEED SHRIMP.

I'M DOING MY OWN TWIST ON IT, BUT I HAVE TO GIVE THEM CREDIT.

IT WAS A BRILLIANT IDEA, AND IT WORKS IF YOU HAVE THE RIGHT KIND OF PAN.

SO THERE'S A CUP OF UNBLEACHED ALL-PURPOSE FLOUR.

AND NOW SOME BEER.

I'M ACTUALLY NOT A BEER DRINKER, BUT, YOU KNOW, SINCE YOU'RE PROBABLY OPENING UP SOME BEERS FOR THE BIG GAME ANYWAY, WHY NOT THROW A LITTLE BIT INTO THE BATTER?

BEER CONTRIBUTES NOT JUST BUBBLES, WHICH MAKES SORT OF A CRISPY BATTER, NOT ONLY DOES IT PROVIDE THAT, BUT LET ME ADD MY FLAVORINGS TOO, WHICH IS SOME SALT AND A TEASPOON OF MUSTARD, DIJON MUSTARD, BUT WHAT BEER ALSO CONTRIBUTES, IT IS A CONDUCTOR OF FLAVOR.

ANYTIME YOU ADD ALCOHOL TO A RECIPE, IT WILL JUST TASTE BETTER, EVEN IF YOU DON'T TASTE THE ALCOHOL.

I'M GONNA STRAIN IT, JUST TO GET ANY BIG LUMPS OUT OF THERE.

LET ME JUST POP THIS IN HERE.

AND THEN WE'RE GONNA LET IT REST FOR TEN MINUTES.

AND THE REASON WE LET IT REST IS BECAUSE THE BATTER WILL SORT OF CHANGE AS THE FLOUR ABSORBS THE LIQUID, AND ALSO, WE WANT TO LET THE GLUTEN RELAX.

GLUTEN IS THE PROTEIN IN FLOUR, AND WHEN YOU BEAT FLOUR WITH A LIQUID, THE GLUTEN GETS TOUGH, AND WE WANT A TENDER, CRISPY BATTER.

SO WE'RE JUST GONNA PARK THIS FOR TEN MINUTES.

SO NOW WE'RE GONNA MOVE ON TO THE DIPPING SAUCE, WHICH COULDN'T BE SIMPLER, AND WE'RE GONNA START WITH SOME RICE VINEGAR, 4 TABLESPOONS.

THERE'S TWO DIFFERENT KINDS OF RICE VINEGAR THAT YOU CAN FIND IN THE INTERNATIONAL SHELF OF YOUR SUPERMARKET.

THERE'S THE SEASONED AND THERE'S THE UNSEASONED.

I'M USING THE UNSEASONED TODAY 'CAUSE I WANT TO CONTROL THE SALT AND SUGAR.

SO THERE'S 4 TABLESPOONS.

AND THEN WE'RE GONNA ADD 6 TABLESPOONS OF SOY SAUCE.

YOU CAN USE THE LOW-SODIUM SOY SAUCE IF YOU WANT.

I'M DOING AN ASIAN-STYLE DIPPING SAUCE, EVEN THOUGH IT'S A BEER BATTER.

AND TWO TEASPOONS OF SUGAR, WHICH WILL BALANCE OUT THE RICE VINEGAR.

ALTHOUGH, RICE VINEGAR IS NOT VERY ACIDIC.

IT'S QUITE MILD.

I'LL BEAT THIS UP, AND THEN I'M JUST GONNA ADD SOME SESAME SEEDS FOR LOOK.

IT'S SORT OF FESTIVE.

THIS IS A GOOD ALL-PURPOSE DIPPING SAUCE.

LET'S SAY YOU WENT AND BOUGHT SOME DUMPLINGS AT THE SUPERMARKET.

THIS WOULD BE A GOOD DIPPING SAUCE FOR THEM, OR FOR ANYTHING ASIAN THAT YOU'RE MAKING AT HOME THAT NEEDS A DIPPING SAUCE.

OKAY, DIPPING SAUCE DONE.

BEER BATTER DONE.

I'M GONNA GRAB MY SHRIMP.

YOU CAN USE THE LARGER ONES.

THE LARGER THE SHRIMP GET, THE MORE EXPENSIVE THEY GET.

THESE ARE MEDIUM TO LARGE.

OKAY, SO I HAVE A NICE STICK-RESISTANT PAN HERE.

WE'VE GOT A LITTLE BIT OF EXTRA FLOUR, EXTRA ALL-PURPOSE FLOUR, WHITE FLOUR, BECAUSE WE NEED GLUE.

IF I JUST STUCK THE SHRIMP RIGHT INTO THE BATTER AND PUT IT INTO THE PAN, THE BATTER WOULD COME RIGHT OFF.

IT WOULD SLITHER RIGHT OFF.

SO THE FLOUR'S GONNA ACT AS OUR GLUE.

BUT I'M ONLY GONNA DO AS MANY SHRIMP AS I'M GONNA COOK AT ONE TIME SO THAT THE FLOUR DOESN'T GET GUMMY.

LET ME SEE; I'M GONNA DO ABOUT SIX OR SEVEN.

OH, WHAT THE HECK, I'LL DO EIGHT.

AND THEN I'M GONNA USE THIS PARCHMENT PAPER TO COAT THE SHRIMP.

WE LEFT THE LAST BIT OF THE SHRIMP ON, YOU CAN SEE HERE, THE LAST SHELL.

THIS IS SO YOU CAN PICK IT UP EASILY.

IT'S SORT OF LIKE YOUR HANDLE ON THE SHRIMP.

YOU COULD CERTAINLY TAKE IT OFF IF YOU WANTED TO.

SO AFTER WE COAT WITH THE FLOUR, I LIKE TO SHAKE OFF THE EXCESS.

IF I DIDN'T, ALL THIS FLOUR WOULD GO INTO MY BATTER, AND SUDDENLY I WOULD HAVE THICKENED IT.

NOW, THE THINNER YOUR BATTER, THE MORE THIN THE COATING WILL BE.

THE THICKER YOUR BATTER, THE MORE SUBSTANTIAL YOUR COATING WILL BE.

IT'S SORT OF WHAT YOU'RE IN THE MOOD FOR.

SO IN WE GO.

NOW, YOU'RE PUTTING YOUR HAND WITH SHRIMP INTO A HOT PAN, SO DON'T DROP IT FROM TOO FAR, OR THE OIL WILL COME UP AND HURT YOU.

AND WE'RE JUST USING FLAVORLESS VEGETABLE OIL.

I'M GONNA LET THESE COOK FOR ABOUT TWO TO THREE MINUTES A SIDE OR UNTIL THEY'RE GOLDEN.

SO WE'RE JUST GONNA GIVE THEM ANOTHER LITTLE SPRINKLING OF SALT.

IF YOU HAD TO MAKE A HUGE BATCH, WHICH IS CONCEIVABLE, BECAUSE THEY'RE SO DELICIOUS AND WONDERFUL YOU HAVE TO MAKE LOTS, JUST HEAT THE OVEN TO, LIKE, 300 DEGREES, OR EVEN 250, AND AS YOU MAKE THEM, JUST POP THEM IN THE OVEN TO KEEP THEM WARM.

LITTLE BIT OF SALT.

AND THERE WE GO.

WOW, DOESN'T THAT LOOK SO TEMPTING?

WELL, I GOT TO GET GOING ANYWAY, 'CAUSE YOU KNOW WHAT?

IT'S GAME TIME.

WHETHER IT'S FOR A WEEKNIGHT MEAL OR THE BIG GAME, I HOPE YOU'LL CONSIDER SERVING APPETIZERS FOR DINNER.

IT'S JUST SO MUCH MORE EXCITING THAN THE BIG ENTREE.

SEE YOU NEXTS TIME FOR MORE OF SARA'S WEEKNIGHT MEALS.

SARA'S WEEKNIGHT MEALS CONTINUES ONLINE.

FOR RECIPES, HELPFUL TIPS, MESSAGES, AND LOTS MORE, VISIT US ON THE WEB AT: FUNDING PROVIDED BY: >> male announcer: ACACIA VINEYARD IS PROUD TO SPONSOR SARA'S WEEKNIGHT MEALS.

WITH OUR HANDCRAFTED CHARDONNAY AND PINOT NOIR WINES, WE ENJOY SHARING THE EARTH'S BOUNTY AND THE SIMPLE JOY OF BRINGING FRIENDS AND FAMILY TO THE TABLE.

>> female announcer: AT SUBARU, WE BUILD VEHICLES LIKE THE VERSATILE SUBARU OUTBACK WITH SYMMETRICAL ALL-WHEEL DRIVE STANDARD AND PLENTY OF CARGO ROOM, BECAUSE SOME OF THE MOST ADVENTUROUS DAYS FALL IN BETWEEN THE WEEKENDS.

SUBARU: A PROUD SPONSOR OF SARA'S WEEKNIGHT MEALS.

>> MY MOM, SHE'S A MAGICIAN.

SHE TURNS WATER INTO SODA, SAVING THE PLANET FROM BOTTLES.

>> female announcer: SODA STREAM: PROUD TO SUPPORT THE MAGIC OF PUBLIC TELEVISION.

>> female announcer: KING ARTHUR FLOUR.

OVER 1,500 RECIPES ONLINE AT: