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Adam Gertler - Loaded Tots

Adam Gertler - Loaded Tots

Dog Haus Würstmacher Adam Gertler’s tater tots get promoted from side dish to main dish.
INGREDIENTS:
REUBEN TOTS
  • 2 lbs. Tater tots
  • 8 oz. Cheese sauce (see recipe)
  • 8 oz. Chopped pastrami (or corned beef)
  • 8 oz. Sauerkraut or cole slaw (see recipe)
  • 8 oz. 1000 Island dressing (see recipe)
  • 2 oz. chopped green onions or parsley
CHEESE SAUCE
  • 1 lbs. White American/swiss cheese or Velveta (chopped)
  • 8 oz. half and half
  • Heat in a saucepan over medium heat and whisk until cheese is melted
  • Keep warm in a container set in a warm water bath
COLE SLAW DRESSING
  • 1/2 cup mayo
  • 2 tablespoons Creole mustard, such as Zatarain's
  • 1 tablespoons light brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced fresh scallion
  • 2 teaspoons buttermilk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon hot sauce, such as Crystal or Frank's
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 small jalapeno pepper, minced but not deseeded
SLAW MIX
  • 4 cups store-bought coleslaw mix
  • Combine ingredients for dressing with a whisk
  • Dress slaw mix to desired “dressed-ness”
1000 ISLAND
  • 8 oz. mayonnaise
  • 4 oz ketchup
  • 1 tsp. Worcestershire sauce
  • 2 oz. chopped dill pickles or pickle relish
  • Combine all ingredients and place in a squeeze bottle
BLT LOADED TOTS
  • 2lbs. Tater tots
  • 8 oz. cheese sauce (see recipe)
  • 4 oz. Arugula
  • 8 oz. diced tomatoes
  • 8 slices cooked, chopped bacon
  • 8 oz. Ranch dressing (see recipe)
  • 2 T chopped parsley or chives
RANCH DRESSING
  • 1 packet Hidden Valley Ranch Seasoning Mix
  • 1 C mayonnaise
  • ¾ C Buttermilk (or 3oz. milk and 3 oz. sour cream)
  • 1 tsp. rice wine vinegar
  • 1 tsp. rice wine vinegar
  • Transfer dressing to a squeeze bottle
SOUTHWESTERN LOADED TOTS
  • 2 lbs. Tater tots
  • 8 oz. Cheese sauce (see recipe)
  • 4 oz. pickled jalapenos
  • 4 oz. pickled red peppers
  • 8 oz. chipotle aioli (see recipe)
  • Avocado, chopped
  • 2 oz. Cotija cheese
  • reen onions or cilantro
CHIPOTLE AIOLI
  • ¼ c chipotle peppers in adobo
  • 1/2 c mayonnaise
  • 2 cloves garlic
  • 1½ T lime juice
PICKLED JALAPEÑOS
  • 4 jalapeños, sliced
  • 2 cloves garlic, sliced
  • 1 bay leaf
  • ½ c cider vinegar
  • 1/3 c water
  • 1T sugar
  • 2 tsp kosher salt

REUBEN TOTS DIRECTIONS:


1. Prepare Tater tots according to package directions. I recommend misting tots with vegetable oil and cooking in an air fryer for 15-20 minutes until very crispy.


2. Chop pastrami and warm up in a frying pan over medium heat with 1-2 Tablespoons of water


3. Place tots on paper lined tray.


4. Ladle cheese sauce over the tots


5. Spread pastrami evenly over tots.


6. Top with sauerkraut or cole slaw


7. Zig zag 1000 island over the top


8. Finish with chopped green onions.


BLT LOADED TOTS DIRECTIONS:


1. Prepare Tater tots according to package directions. I recommend misting tots with vegetable oil and cooking in an air fryer for 15-20 minutes until very crispy.


2. Ladle cheese sauce over tots


3. Spread arugula evenly over the top.


4. Top with tomatoes


5. Sprinkle bacon evnly


6. Finish with a zig zag of ranch dressing over the top


7. Finish with fresh chopped parsley or chives.


CHIPOTLE AIOLI DIRECTIONS:


  • Combine all ingredients in food processor and process until smooth. Transfer to squeeze bottle for use.


PICKLED JALAPEÑOS DIRECTIONS:


  • Bring all ingredients except chilies and garlic to a boil. Pour hot liquid over chilies and garlic.


  • Allow chilies to sit overnight at room temperature.


  • Remove bay leaf


SOUTHWESTERN LOADED TOTS DIRECTIONS:


1. Prepare Tater tots according to package directions. I recommend misting tots with vegetable oil and cooking in an air fryer for 15-20 minutes until very crispy.


2. Ladle cheese sauce over tots


3. Evenly distribute pickled jalapenos and red peppers over the top of tots.


4. Zig zag chipotle aioli across the tots


5. Sprinkle chopped avocado on top.


6. Sprinkle cotija


7. Finish with green onions or cilantro and a squeeze of fresh lime.


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