Stuffed Southwest Chicken Burger
Recipe provided by Chef Brian Clark
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> (Diced peppers, diced red onions, jalapeno, cilantro, chipotle mayonnaise, pepper jack cheese, avocado, spices)
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> Stuffing:
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> 1 Tablespoon cooked diced red onion
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> 1 Tablespoon cooked diced red peppers
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> 1 teaspoon of chopped canned jalapeno
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> 1 teaspoon chopped cilantro
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> 2 slices pepper jack cheese
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> (Chipotle mayo, avocado slices, placed on top of patty before service)
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> Stuffed Bacon Cheddar Burger
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> (Crisp bacon, grilled onions, bbq sauce, steak sauce, sliced mushrooms, yellow cheddar cheese, white cheddar, scallion paste)
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> Scallion Paste (scallion, garlic, lemon zest, olive oil, cayenne pepper, and salt)
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> Stuffing:
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> ½ cup diced cooked bacon
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> ½ cup grilled onions
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> 1 Tablespoon bbq sauce
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> ¼ cup sautéed mushrooms
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> 1 slice yellow cheddar, & white cheddar
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> 1 Tablespoon scallion paste
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Southwest BBQ Coleslaw
Ingredients: Serves 6-10 PP
2 heads green cabbage thinly shredded
1 head red cabbage
1 cups shredded carrots
1 cup thinly sliced red peppers
½ cup finely chopped cilantro
½ cup thinly sliced scallions
1-2 seeded fresh jalapeno or Serrano peppers finely diced (spicy)
Dressing:
2 cups mayonnaise
¾ cup honey bbq sauce
1 cup white vinegar
1/ cup white sugar
¼ cup cumin
¼ cup chili powder
Juice of 3-5 limes
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((do potato salad on air))
Roasted Red Potato & Fennel Salad
Ingredients: Serves 6-10 PP
5lb Red Potatoes (small Size)
2-3 Fennel Bulbs (thinly sliced)
2 Red onions sliced
1/4 c crushed garlic (if you are a garlic lover add more garlic!!)
½ cup to ¾ chopped fresh thyme
Olive oil
Kosher salt & Course black pepper
(Toss together potatoes & half the thyme until vegetables all well coated place on a greased baking sheet &
bake on 350 degrees for 30min Or until vegetables are tender) In a separate bowl toss together the fennel, red onion, thyme, garlic, salt & peppers and sauté in a medium heat pan until vegetables begin to get tender. *Add your garlic towards the end to prevent burning! Once vegetables are done keep warm in the oven place in bowl and gently toss dressing with it. Warm vegetables absorb the dressing much better! Top with Parmesan cheese & Crisp chopped bacon
Dressing:
While vegetables are roasting time to prepare the dressing!
½ cup red vinegar or sherry vinegar
2 tablespoons of Dijon mustard
Juice from 3-5 lemon
1 cup chopped flat Italian Parsley or fresh dill
¾ cup thinly sliced scallions
Salt & pepper to taste
2/3 cup Olive oil
Whisk together first 5 ingredients and slowing add the olive oil to emulsify the dressing,
Season with salt & pepper and put to the side.
