Top Secret Restaurant Recipes 2 (47 page)
Read Top Secret Restaurant Recipes 2 Online
Authors: Todd Wilbur
10. Add aboutcup of shredded lettuce on next, then finish the burger off with the top bun.
• MAKES I BURGER.
RED ROBIN TERIYAKI CHICKEN BURGER
MENU DESCRIPTION:
“A premium charbroiled chicken breast with sweet teriyaki sauce, grilled prneapple, SWISS cheese, lettuce, tomatoes & mayo. Why did the chicken cross the Pacific? Now you know.”
“A premium charbroiled chicken breast with sweet teriyaki sauce, grilled prneapple, SWISS cheese, lettuce, tomatoes & mayo. Why did the chicken cross the Pacific? Now you know.”
You’re out there on the front line hanging over the grill. The smoke’s in your eyes, the hair on your forearm is singed, and your sunburn is heading toward 2nd degree. But you don’t care, because it’s Saturday and you still get all of Sunday to heal. So whip out some chicken and grab the mallet—it’s time to pound the flesh for this sweet chicken sandwich. With the kitchen mallet in hand, not only will you have an opportunity for further heroic injury, but you’ll also be able to pound the chicken breast to a uniform thickness that works best when building sandwiches. The sweet and salty flavors of the custom secret teriyaki marinade go perfectly with the grilled pineapple and Swiss cheese (this recipe is for one sandwich but you’ll have enough teriyaki marinade to make several sandwiches). Just be sure to watch the pineapple and chicken carefully while over the flames, since the teriyaki marinade has sugar in it and could cause charring from nasty flare-ups. Those small fires, while exciting, are just not good for your food.
TERIYAKI MARINADE1
¾
cups water
1 cup soy sauce
1 cup light brown sugar
½ teaspoon onion powder
½ teaspoon garlic powder1 5-ounce skinless chicken breast
fillet
2 canned pineapple slices
2 slices Swiss cheese
1 sesame seed hamburger bun
4 teaspoons mayonnaise
2 tomato slicescup shredded iceberg
lettuce
1. Make teriyaki marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 10 minutes or until sauce thickens. Cover and chill marinade in the refrigerator for at least 30 minutes.
2. Cover the chicken breast fillet with plastic wrap and pound on it with a kitchen mallet so that it is about ½-inch thick. The fillet should be a little larger than the diameter of your sesame seed bun. Pour a little of the teriyaki glaze into a plastic container with a lid (such as Tupperware), then drop the chicken in. Add enough teriyaki glaze to cover the chicken, but make sure you save some to marinate the pineapple slices. Seal up the container and pop it into the fridge for at least 4 hours, but no more than I 2 hours. Put the two pineapple slices into another container with a lid, add the remaining teriyaki glaze, cover the container and chill it in the refrigerator for the same time as the chicken.
3. When you are ready to make your sandwich, preheat the barbecue or indoor grill to medium heat.
4. Start grilling the chicken breast first. Cook the chicken for 4 to 6 minutes per side or until it’s done. When you flip the chicken add the pineapple slices to the grill. The pineapple will take less time to cook—about 3 or 4 minutes. You’ll know the pineapple slices are done when they have some nice grill marks on each side. Be careful not to burn the chicken or the pineapple. The teriyaki contains sugar, which may char ifgrilled too long. About 1 minute before the chicken is done place 2 slices of Swiss cheese on top of the fillet to melt.
5. As the chicken is grilling toast the face of the top and bottom sesame seed bun on an indoor griddle or skillet over medium heat.
6. Build your sandwich by first spreading approximately 2 teaspoons of the mayo on each of the toasted faces of the top and bottom bun.
7. Stack the chicken breast on the bottom bun.
8. Arrange the tomato slices on the chicken.
9. Stack the grilled pineapple on top of the tomato slices.
10. Add about ⅓ cup of shredded lettuce on next, then finish the sandwich off with the top bun.
MAKES I SANDWICH.
ROADHOUSE GRILL ROADHOUSE RITA
If you want to keep this cocktail authentic you’ll need to rustle up a 32-ounce jar. Bartenders at the Roadhouse Grill mix this delicious yet potent libation in a large mason jar normally used for canning. You say you don’t have one of those lying around? You have yet to enter the canning phase of your life? Not to worry. Just wash out a hefty mayonnaise jar—the large size. Those big mayo jars weigh in at exactly 32 ounces and provide you with an excuse for finally ditching the yellow gunk that’s been fermenting in the back of the fridge for the last two years. For non-purists, any 32-ounce drinking glass or mug will do. Just be sure to fill your glass nearly to the top with ice before you mix. The salt on the rim is optional, but aspirin after a couple of these babies could prove to be essential.
3 ounces Jose Cuervo Gold Tequila
(2 shots)
1 ½ ounces Triple Sec
(
1 shot)
¾
cup sweet-and-sour mix
¾
cup orange juice
1 ½ ounces Bud Light (I shot)
wedge of lime
OPTIONALmargarite salt (for rim of glass)
1. If you want salt on the rim of your glass, moisten the rim of a 32-ounce mason jar (a cup or glass is fine) and dip it in margarita salt.
2. To make the drink, fill the jar with ice. Add a couple shots of tequila, a shot of Triple Sec, then some sweet-and-sour mix and orange juice (in equal amounts) to within a half-inch of the top of the glass. Stir.
3. Splash a shot of beer over the top of the drink.
4. Add a wedge of lime and serve with a straw.
• MAKES I SERVING.
ROADHOUSE GRILL ROADHOUSE CHEESE WRAPS
MENU DESCRIPTION:
“Our original ‘eggrolls’ stuffed with Cheddar and Monterey Jack cheese, green onions and a touch ofjalapeño peppers. Served with marinara.”
“Our original ‘eggrolls’ stuffed with Cheddar and Monterey Jack cheese, green onions and a touch ofjalapeño peppers. Served with marinara.”
This variation on the popular fried cheese sticks appetizer conceals spicy jalapeno peppers and green onions in the middle, and then it’s all wrapped up in large spring roll wrapper before frying. The marinara sauce on the side is perfect for dipping the cheesy tidbit, but you might also try your favorite salsa. To save time-and we all like that—use your favorite bottled marinara sauce for dipping so you won’t need to whip up something from scratch.
8 thin slices Monterey Jack cheese
8 thin slices Cheddar cheese
1 jalapeno pepper, seeded and
diced
1 green onion, diced
4 large spring roll wrappers
I beaten egg
6 to 10 cups vegetable oil (as
required by your fryer)
ON THE SIDEmarinara sauce
1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of Cheddar and Monterey Jack cheeses.
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