Chef Larry Yonda: Healthy Tailgating

SW Chicken Sliders


4 – Slider buns
8 – Chicken tenders
8- slices roma tomatoes
8 – avocado slices
4- pieces of cooked turkey bacon
4- slices of pepper jack cheese
4- Tbsp of roasted pablano ranch
1 Tbsp chili powder
½ Tbsp cumin
½ Tbsp granulated garlic
1 Tbsp salt
½ Tbsp black pepper

Pablano Ranch Sauce

Take two pablano peppers and roast them. Then remove the skin and seeds. Next, blend the peppers and 1 cup light ranch dressing with a pinch of the rub spice mix for the chicken.

First, pre-heat your BBQ, then lightly dust all your chicken tenders and grill them on both sides to 165 degrees internal temp. When your chicken is just about done, place one slice of pepper jack over two chicken strips to melt. Next, spread your pablano ranch on each side of the bun. Then add two chicken tenders with cheese , 2 avocado slices, 2 roma tomato slices, and one strip of bacon, broken in two, on each bun.


Pork Gorditas


1-Lb of ground lean pork
¼ -cup onion small dice
1 Tbsp jalapeno minced
1 tsp cumin
2 tsp chili powder
1.5 tsp salt
1 tsp black pepper
½ cup canned black beans, drained and rinsed
½ cups canned pinto beans, drained and rinsed
¼ cup chopped cilantro
½ cup shredded jack cheese
1-cup of Chiffonade green leaf
½ cup pico de gallo
1- cup sour cream
2-each canned chipotle chilies
1 -tsp lime juice

After you have made your flatbread, take your sour cream and add two chipotle peppers and lime juice in a blender and puree until smooth. Next, reserve your chipotle sour cream in the fridge until ready for service. Now sauté your onions and jalapenos for two to three minutes. Next, add your pork and spices and sauté until your pork is cooked through. Last, stir yours beans into the pork with the cilantro, being careful not to break up the beans. Let the mixture heat up for another two minutes. Last, add 1/8 cup of pork and bean mixture to the flatbread. Then add on top, 1 tablespoon of shredded jack cheese, a pinch of lettuce, and a tablespoon of pico de gallo. Lastly, garish with chipotle sour cream from a squirt bottle.

Pan Fried Flatbread

3 tbsp yeast
1 teaspoon sugar
3/4 cup warm water
3 cups flour
1 tsp salt
1/2 cup warm water
2 tablespoons olive oil, plus additional for pay-frying
Combine the first three ingredients in a 2-cup measuring cup and let stand for 5 minutes, until the contents get frothy and double in volume. Combine the yeast mixture in a large mixing bowl with the rest of the ingredients. Turn onto the counter and knead until you have a well-shaped elastic ball of dough. Put back in bowl, cover with a towel, and let stand for 30 minutes until risen. Divide dough into 20 equal-sized pieces. Roll each piece, one at a time, out into a thin circle. Your goal is to size the pieces so that when rolled out as thin as possible (but not so thin as to tear when picked up), the dough fits perfectly into your frying pan. For a standard cast-iron skillet, the right size is about that of a golf ball. (See picture below of golf ball-sized dough in the palm of my hand.)Pour a dash of olive oil into your frying pan or cast-iron skillet. Carefully lay your rolled-out dough down in the pan. Let cook until begins to brown on the underside. Remove and put on tray. Repeat process with each piece of dough, adding a touch of olive oil between each.

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