Wild Game Sliders, 10/19/12 - KATV - Breaking News, Weather and Razorback Sports

Wild Game Sliders, 10/19/12

Posted:
  • RecipesMore>>

  • Watermelon salad with goat cheese, 7/31/14

    Watermelon salad with goat cheese, 7/31/14

    Thursday, July 31 2014 12:44 PM EDT2014-07-31 16:44:18 GMT
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
    More >>

Capi Peck & Ryan Marsh

Trio's Restaurant & Catering


For the Sliders:
1 # ground game meat
1 t. fresh oregano
2 t. fresh thyme
2 t. fresh tarragon
1 t. dry dill weed
1/2 tsp. dry mustard
1 egg yolk
salt and pepper to taste

Mix all ingredients together.  Pat out four 4-ounce patties;  grill to medium rare to medium.

For the wild game remoulade:
1/3 c. Creole mustard
1/2 t. roasted garlic cloves
1/3 c. Dijon mustard
1/4 c. fresh thyme leaves,  chopped
3/4 c. mayonnaise
1-2 t. honey
Mix all ingredients together and set aside.  Can be made early in the day and stored under refrigeration.


To assemble:
4 ciabatta rolls or small buns of your choice
2 Roma tomatoes, sliced
microgreens or romaine leaves

For the potatoes:
2 Idaho baking potatoes, thinly sliced
peanut oil for frying
white truffle oil

Fry potato slices just before serving in peanut oil to cover.   When cool enough to handle, toss in the garlic parmesan dust and drizzle with a small amount of white truffle oil

For the garlic parmesan dust for chips :
1/2 c. finely grated parmesan cheese
1 t.. onion powder
1 T. garlic powder
1 t.  dry mustard

Mix all together and set aside.  Use to season warm potato chips.



To assemble burger: 
Grill patties medium rare to medium. Toast ciabatta rolls, spread wild game remoulade  on both sides of rolls, add tomatoes and micro greens.  Place patties on rolls and they are done.

  • Tailgate RecipesMore>>

  • P Allen Smith's Bacon and Thyme Biscuits

    P Allen Smith's Bacon and Thyme Biscuits

    Tuesday, October 1 2013 7:21 PM EDT2013-10-01 23:21:55 GMT
    Bacon and Thyme Biscuits Ingredients · 2 tablespoons thyme · 3/4 lb margarine · 8 ounces smoked bacon, thick sliced · 14 ounce buttermilk · 1/4 cup baking powder · 4 cupsMore >>
    Bacon and Thyme Biscuits Ingredients · 2 tablespoons thyme · 3/4 lb margarine · 8 ounces smoked bacon, thick sliced · 14 ounce buttermilk · 1/4 cup baking powder · 4 cupsMore >>
  • 1620 Savoy's Shellfish Provencal

    1620 Savoy's Shellfish Provencal

    Wednesday, May 8 2013 9:49 AM EDT2013-05-08 13:49:46 GMT
    Shellfish Provencal 6 shrimp 4 scallops 6 mussels 1 calamari filet 2 tbsp. sliced fennel 2 tbsp. sliced green onion 1 tbsp. seeded green chili 1 tbsp. kalimata olive ½ tbsp. garlic choppedMore >>
    Shellfish Provencal 6 shrimp 4 scallops 6 mussels 1 calamari filet 2 tbsp. sliced fennel 2 tbsp. sliced green onion 1 tbsp. seeded green chili 1 tbsp. kalimata olive ½ tbsp. garlic choppedMore >>
  • Events! Catering: Strudel Bites

    Events! Catering: Strudel Bites

    Thursday, April 18 2013 5:34 PM EDT2013-04-18 21:34:39 GMT
    Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on eachMore >>
    Strudel Bites from Events! Catering Cut one large sheet of puff pastry dough in half. Roll each half to 14" long. Measure it lengthwise into thirds. Make equal number of ½ inch cuts on eachMore >>