div class="adsoptimal-slot" style="width: 300px; height: 250px;"> Skip to content

Category: Signature Sandwiches

Bloody Mary Slider’s- Chef Power’s Signature Sandwich

 

bloody mary slicers

Chef Powers Signature Sandwich: Bloody Mary Beef Sliders. Makes 8 sliders.

ground beef 1 pound

salt and pepper for taste

tabasco 1/2 tablespoon

onion diced fine 2 tablespoons

panko bread crumbs

horseradish 1 teaspoon

Bacon 8 slices cooked

Hawaiian slider rolls 8

In a bowl mix chop meat with salt, pepper, tabasco, onions, and horseradish. Form 2 oz. slider burgers. Crust each one with panko bread crumbs and pan fry to your desired temperature.

Roasted Tomatoes:

8 thick slices drizzled with olive oil, salt, pepper, and oregano. Baked for 15 minutes at 350 degrees.

Celery Slaw:

3 sticks of celery cut on the bias. marinated with 1/2 teaspoon lemon pepper, 1/2 teaspoon olive oil, 1/2 teaspoon white vinegar, salt and pepper for taste.

Bloody Vodka Aioli:

In a sauté pan on medium heat add 1 tablespoon of butter and 1/2 teaspoon of chopped garlic. Brown the butter and garlic and deglaze with 2 oz. of vodka. Let the vodka reduce a bit and take off the stove. In a mixing bowl add 1/2 cup of mayonnaise with garlic mixture and 1/2 teaspoon of tabasco. Mix well.

Lets build our Bloody Mary Sliders: Open 8 Hawaiian Rolls and spread both sides with aioli.  Add beef slider to the bun. Top with one slice of bacon broken in two, then the roasted tomato, and last the celery slaw. Enjoy! Thank you Chef Powers.

Powers

International Quesadilla’s- Cheeseburger Quesadilla

 

Bacon Cheeseburger Quesadilla

International Quesadilla’s-

hamburger patty 4 oz. handmade

cheddar/colby shredded mix 1 cup

chopped onions sautéed 2 tablespoons

bacon 3 slices

1 flour wrap

large wrap- deli department 1

sliced pickles 6-8 (pickle chips)

Butter 2 tablespoons

salt and pepper for taste

olive oil 1 teaspoon

BBQ sauce for dipping 2 oz.

ketchup for dipping 2 oz.

Heat Griddle to 300 degrees. Cook Bacon and burger patty first, take off and let rest. Start to sauté onions with a little oil and salt and pepper on one side of the griddle. Butter one side of wrap and place down on the griddle, add cheese, and allow to melt

Smash or Cut burger into quesadilla. Add sautéed onions, and sliced pickles. Fold in half. Cut in four triangles.

Serve with Ketchup and/or BBQ Sauce, Enjoy! Jason.

Cheese Steak Sandwiches for Dinner tonight

 

DSCF0379

Classic Cheese Steak:

sirloin steak cut for cheese steaks 6 oz.

onion 1/4 Julienne

olive oil 1 teaspoon

white american cheese 2 slices

salt and pepper for taste

seasoned salt 1/4 teaspoon

In a cast iron pan add oil on medium heat. Add onion and saute. Brown the onions. Add 6 oz. of beef and shred. Add the seasonings. Drain excess fat from the pan.

Turn oven on 350 degrees. Split 6 inch sub roll. Add two slices of white american cheese. Toast till cheese is melted. Add your beef, cut and serve.

DSCF0386

Pizzaiola Steak Sandwich:

sirloin steak cut for cheese steaks 6 oz.

onion 1/4 Julienne

mushrooms 2 sliced

olive oil 1 teaspoon

sliced mozzarella cheese 2 slices

salt and pepper for taste

seasoned salt 1/4 teaspoon

In a cast iron pan add oil on medium heat. Add onion, mushrooms, and saute. Brown. Add 6 oz. of beef and shred. Add the seasonings. Drain excess fat from the pan.

Turn oven on 350 degrees. Split 6 inch sub roll. Add two 2 tablespoons of Tomato Basil sauce or favorite canned sauce. Spread on both sides of the inside of the bread. Add 2 slices Mozzarella Cheese. Toast till cheese is melted. Add your beef, cut and serve. Link below for Tomato Basil Sauce.

Tomato Basil Sauce

Chef Powers Mongolian Lettuce Wraps with Bang Bang Shrimp

lettuce wraps

Guest Chef’s Powers Signature Sandwich for this weekend!!! Mongolian Lettuce Wraps with Bang Bang Shrimp…

Fresh Cleaned Bibb Lettuce

1 Leaf for a wrap. Serve 2-3 wraps per person.

Bang Bang Shrimp

16-20 Shrimp 1 to 2 per Wrap. Peeled/Deveined/Tail off Shrimp

Salt Pepper and Old bay shrimp lightly

Dredge in Flour

Deep Fry or Pan Fry

Toss in Bang Bang Sauce

Sriracha 2 tablespoons

mayo and 1/2 tablespoon

lime juice 1/2 teaspoon

Toppings

1.       Combination: Cilantro/Basil/Mint

2.       Hot peppers

3.       Bean Sprouts

4.       Shiitake Mushrooms

5.       Scallions

6.       Blanched Snow Peas

7.       Radishes sliced

Add any of these toppings to your Wraps!!! Enjoy! Thanks Chef Powers.

Powers

bib lettuce wraps

Chef Powers Signature Sandwich. Tempered Steak on Pita Bread…

 

chef powers 2

Chef Powers Signature Sandwich:

Tempered Steak on Pita Bread with Field Greens, Feta Cheese, Olives, and Sliced Tomatoes with Yogurt Sauce:

Sandwich is for two: Although you would never know it by looking at Chef Powers Pictures.

flank steak 8 oz grilled

sliced olives 1/8 cup

yogurt sauce:

1/8 cup plain yogurt

srirracha sauce 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

field greens 1 cup

sliced tomatoes 4 slices

feta cheese crumbled 1/8 cup

Season meat with salt and pepper and sear or grill. let cool and slice. Make yogurt spread and spread on two sides of two flat pita slices. Add your room temperate Steak, olives, feta cheese, sliced tomatoes, and field greens. Slice in half. Enjoy!!!

Thanks Chef Powers!!!

Powers

Filet Mignon French Dip Sandwiches on Garlic Bread with Potato Wedges

DSCF0090

Ok- so I bought a Whole Filet Mignon today, because it was small, inexpensive, and for Valentines Day this weekend… I cleaned the Filet in three pieces, the Chain, the Loin, and the Butt End. All are attached but have silver skin that is very chewy so I separate all three pieces. I will wrap the chain for a beef soup tomorrow in the Crock Pot. Examples below.

filet cut

filet strip

Above is the Chain cut for soup tomorrow. So for 5 people I used the Butt and the smaller half of Tenderloin.

Salt and pepper heavy to tenderize the beef. I used my favorite kitchen appliance in the winter time, The Ronco Rotisserie.

beef broth 1 can 14.5 oz. reduced slowly on the stove.

onion 1 sliced and dredged in flour with salt and pepper.

While the beef is cooking slice your onions and add salt and pepper for taste. Add 1/8 all-purpose flour and coat them.

Garlic Bread:

large baguette cut in 5 sections.

butter 1/2 stick melted

garlic 1 and 1/2 teaspoons

parsley 1 teaspoon

In a sauté pan brown your butter with garlic and parsley. Do not burn. With a pastry brush, coat all sandwich bread slice in half. Toast in the oven lightly on 350 degrees.

Wedge Potatoes:

yellow potatoes 6 rinsed and dried. Cut into wedge cuts. Deep fry at 350 degrees for 5 minutes. Drain off all oil. Season with Kosher salt, pepper, and parsley and finish in the oven at 350 degrees until tender.

Now its time to fry your onions until crispy. Drain oil off well.

When Filet is cooked to 135 internal degrees for medium to medium rare, take out and let rest for 10 minutes. Well done Beef is 165 internal degrees. Add the natural au jus to the beef broth. Slice the Filet thin and add to beef broth. Take out after meat is soaked. Build your Sandwiches. Beef and onions on garlic bread, served with potato wedges and au jus on the side to dip your toasty sandwich… This was awesome. Enjoy, Jason

DSCF0087

Fat Tuesday Sandwiches “Muffalettas”

 

DSCF0030

Classic New Orleans Sandwich… I toasted it on the Griddle on both sides to give it a little extra Love… This recipe is for 3 Sandwiches with Homemade Chips.

baked ham 1/4 pound sliced very thin 3 slices on each sandwich

Genoa salami 1/4 pound  sliced very thin 3 slices per sandwich

mortadella 1/4 pound sliced very thin 3 slices per sandwich

provolone 1/4 pound sliced thin 3 folded slices per sandwich

hero or sub rolls 3

olive relish:

black olives chopped 1/8 cup

Spanish olives chopped 2 tablespoon

fresh parsley 1/2 teaspoon

fresh chopped basil 1/2 teaspoon

salt and pepper for taste

white vinegar 1 teaspoon

olive oil 1 tablespoon

onion chopped fine 1 teaspoon

garlic chopped fine 1/2 teaspoon

In a small bowl mix all ingredients. Example below.

DSCF0024

Potato Chips:

Three small russet potatoes rinsed and sliced thin. Deep Fry and season with seasoned salt.

Build your “Muffalettas”

Cut rolls open and spread Olive Relish on both sides of the bread. Add your meats and cheese and close sandwich. Griddle on a flat surface with 1 table-spoon of butter. Griddle both sides.

Serve! Enjoy, Jason.

DSCF0031

Jersey Burger All The Way… Chef Powers Signature Recipe for the Week.

cropped-logo2-2-2.jpg

jersey burger

Chef Powers Signature Recipe for the Week. Jersey Burger All the Way!!!! Chef Powers has been fighting with sickness all week so he asked me to prepare this recipe. Like most Chef’s, that was not a wise choice because I dialed up his Burger with Homemade Fried Sriracha Onion Rings… So this recipe will be a combination of Chef Powers and Casaculinarin.com. I hope you enjoy it!!!

Makes two Burger’s:

chop meat 1/2 pound

ketchup 1 tablespoon

bread crumbs 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

Montreal Steak Seasoning 1/2 teaspoon

granulated garlic 1/2 teaspoon

In a mixing bowl add all the above ingredients and form 2 burgers.

Taylor ham 4 thin mild slices

American cheese 2 slices

eggs 2 fried one for each sandwich

Sriracha Onion Ring’s:

white onion 1/2 sliced thick

egg 1 cracked

Sriracha Hot Chili Sauce 1 tablespoon

bread crumbs 2 tablespoons

flour 2 tablespoons

Mix your egg with the Sriracha Sauce. Example below.

egg and sirratch

Dredge onions in flour, dip each one in egg and Sriracha mixture. Sprinkle them with bread crumbs.

Deep Fry till they rise to the top. Cook 30 additional seconds. Take out. Blot on paper towel.

Homemade Potato Chips:

2 Golden Potatoes washed and  hand sliced and fried till golden brown. Place on a paper towel. Season with salt, pepper, and seasoned salt for taste.

Lets Make our Jersey Burgers…

Cook burger’s on flat griddle or grill. Griddle your Taylor ham. Add one slice of cheese to each burger when internal temperature is to your liking. Well done is 165 degrees. Top Burgers with 2 sliced of Taylor ham. Then add one Fried Egg to each burger. Garnish with Sriracha Onion Rings. Serve with Homemade Chips. Thanks Chef Powers. Enjoy!!!

Powers

Chef Jason
Chef Jason

jersey burger 3

Basic Grilled or Seared Boneless Chicken Breast

cropped-logo2-2-2.jpg

basic chicken 3

A friend asked for a Healthy Chicken Recipe that she can use in different applications during the week. So Mrs. “C” can cook 4 of these on Sunday and use them during the week…

Balsamic, Garlic, and Lemon Herb Marinated Chicken Breasts:

2-3 raw chicken breasts rinsed and cleaned. Each breast sliced in two.

olive oil 1/8 cup

balsamic vinegar 2 tablespoons

garlic minced fine 1 teaspoon full

lemon 1- freshly squeeze all the lemon juice in marinate

salt and pepper taste (means as little as you want)

parsley 1/2 teaspoon

dry rosemary 1/2 teaspoon

Italian seasonings 1/2 teaspoon

onion powder 1/4 teaspoon

garlic powder 1/4 teaspoon

Mix all ingredients in a bowl and whisk together. Add chicken and mix thoroughly and let marinate for 30 minutes. Example below.

basic chicken raw

Grill or use a Flat Griddle and cook both sides until brown. Internal temperature should be 165 degrees. Light and Delicious…

Enjoy, Jason

Sloppy Joe Pulled Pork Sliders

logo2 (2)

pulled pork sloppy joe sliders

This recipe is so easy. I would definitely suggest this for busy parents on the run, quick Crock Pot meals…

This is also our Super Bowl feature food of the day.

You can not have a tailgate party without Pulled Pork? This recipe will easily make 12-15 sliders. Traditionally you would use Pork Butt, but not in this recipe.

pork tenderloin 1

sloppy joe can of sauce 14.5 oz.

water 1/8 cup

salt and pepper to taste

Franks Red Hot Sauce 1-2 tablespoons, depending on your like for spice.

Package of Slider Rolls. Hawaiian Sweet Rolls are great or Potato Rolls. Set it and forget it.

Place the above ingredients in Crock Pot on fast setting for 4 hours. At the 3 and 1/2 hour mark, use a fork and pull pork so it breaks up and soaks in the sauce… Yummy and so easy!

Enjoy, Jason