RODNEY AMOS / EXECUTIVE CHEF BIG RIVER GRILLE
INGREDIENTS
1 T Canola oil
1/4 c Chorizo Sausage
1/4 c Grilled chicken, sliced
1 T Poblano peppers, dice
1/4 inch
1 T Anaheim peppers, dice 1/4 inch
2 T Roma Tomatoes, diced 1/4 inch
8 oz. portion Cavatappi
pasta
1 c Mac n cheese sauce
(see directions below)
1 T Crumb topping
(see directions below)
Procedure
- In a hot sauté pan add the canola oil and sauté
the chorizo sausage until it is golden brown.
- Add the dice peppers cooking until they start to
sweat.
- Add the cheese sauce and bring to a simmer, then
add the sliced chicken.
- Add the pasta to the sauce then add the tomatoes
at the end just before plating
- After plating place the crumb topping on top
toast until golden brown.
Mac & Cheese Sauce
Prep time 20 minutes
INGREDIENTS
1/2 c Unsalted butter
1/2 c Yellow onions, diced 1/4 inch
1 t Salt
1/2 t Dijon Mustard
1 T Garlic, chopped
1 t Tabasco
1 t Cayenne Pepper
1/2 t Black pepper, table grind
1/2 t White pepper
2 qts. Heavy cream
1 1/2 lbs. American
cheese slices
1 1/2 lbs. White cheddar Cheese, grated
1 1/2 lbs. Asaigo cheese, grated
Procedure
- Place the butter, onions and salt into the pan
and cook for 3 minutes until the onions are golden brown.
- Add the Dijon mustard, garlic, Tabasco, and
three peppers stirring until blended.
- Add the heavy cream and cook for 5 minutes
allowing the dry spices to incorporate while the cream is beginning to thicken.
- Repeat the process with the white cheddar,
finish with the Asaigo cheese.
- When the cheeses are melted turn down the heat
and allow to simmer for 5 minutes
Crumb Topping
1 qt. Panko Bread Crumbs
1/2 c Margarine, melted
1 t Kosher salt
1 t Paprika
1/2 t Black pepper, ground
Procedure
- In a mixing bowl place all ingredients. Mix to
thoroughly combine.
