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Wednesday, August 24, 2016

ALL NEW from Feast Frenzy @ The Horror Food Network!

Oh, this turned out exceptionally well!

First make the Paul-Marks Mustard-Slaw: In a large mixing bowl drop in three handfuls of red cabbage and an equal amount of shredded carrots, then add a healthy amount of thickly diced red onion, thinly sliced cucumber, and one finely diced Jalapeno pepper.  Add (to taste) yellow mustard, juice from 1/2 fresh lime, garlic powder, ground black pepper, 50/50 salt, and Frank's Cayenne Pepper Sauce Xtra-Hot.  Mix all thoroughly, place in a small container, and chill in the fridge for at least 24 hours.

The following day, grill one thin chicken breast cutlet (for me on my NuWave Oven) and spice with garlic powder, basil, Jalapeno Texas Gunpowder, and Frank's Cayenne Pepper Sauce Xtra-Hot.  Grill approximately 8-minutes each side (until 170F).  Now butter two slices of the bread of your choice and place one slice (butter side down) on the grill, add a layer of extra sharp cheddar cheese, then add the chicken cutlet, then add two slices of Swiss cheese and a top layer of shredded Monterey Jack cheese.  Place the remaining slice of bread on top (butter side up) and grill for 3 minutes.  Flip over and grill another 3 minutes.  Slice diagonally and place on a plate.  Spoon a heaping helping of the Paul-Marks Mustard-Slaw into a bowl, top with one pepperoncini, then add a side of Claussen dill edges (drizzled with paprika) and one radish.  Fantastic––not too spicy––and just plain delicious!

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