Category: Dressings

Bacon-Wrapped Chicken Hot Dog

Print Recipe
Course Main Course
Cuisine American

Ingredients
  

Mayonnaise Mix

  • Mayonnaise
  • Dijon mustard
  • Black pepper
  • Cayenne pepper

Chicken Prep

  • Chicken breast split lengthwise
  • Bacon

Condiments

  • O Bachan's Japanese BBQ Sauce
  • Pickled jalapenos

Instructions
 

Mayonnaise Mix

  • Combine mayonnaise, Dijon mustard, black pepper and cayenne pepper, mix well.

Chicken Prep

  • Season chicken strip with salt, then brush with the Mayonnaise mix.
  • Wrap chicken strip with bacon. Place on a foil-lined baking sheet.
  • Cook chicken wrap in 500℉ oven for about 20 minutes.
  • Brush cooked chicken with Japanese BBQ sauce. Serve on hot dog bun with mayo mix & pickled jalapenos.

Asian Slaw

Posted 6 months ago by Ken Baker

Asian Slaw

Print Recipe
Course Salad, Side Dish
Cuisine Asian

Ingredients
  

Slaw Mix

  • 3 cup Red cabbage shredded
  • 3 cup Green cabbage shredded
  • ½ each Red pepper julienned
  • 2 each Carrot julienned
  • ½ each Cucumber seeded & thinly sliced
  • 3 each Scallion chopped
  • ½ cup Cilantro chopped

Dressing

  • ½ cup Peanut butter
  • 2 tbsp Soy sauce
  • 2 tbsp Coconut milk
  • 2 tbsp Rice wine vinegar
  • 2 each Limes juiced, or
  • ½ each Orange juiced
  • 2 tbsp Honey, maple syrup, or brown sugar
  • 2 tbsp Ginger (fresh) shredded
  • 2 tsp Garlic shredded
  • 2 tbsp Sesame seed toasted, or black
  • 1 tbsp Chili-garlic paste
  • Fried wontons for garnish
  • Lo mein noodles to make into a pasta salad

Instructions
 

  • Combine slaw mix.
  • Pour dressing over slaw mix and combine.

 

Roasted Strawberry Vinaigrette

Chef Ken
Print Recipe
Course Salad

Equipment

  • Mixing bowls
  • Hand-held mixer or food processor

Ingredients
  

  • 8 ea Strawberry med-large size
  • 1 pinch Sugar
  • 1 pinch Kosher salt
  • 4 grinds Black pepper corns
  • 1 dash EVOO extra virgin olive oil
  • .5 ea shallot coarsely chopped
  • .25 cup Balsamic vinegar (1/4 cup)
  • .125 cup White wine vinegar (1/8 cup)
  • 1 TBSP Dijon mustard
  • 1 TBSP Maple syrup actual maple syrup, not Log Cabin
  • 1 pinch Kosher salt to taste
  • 4 grind Black pepper corns to taste
  • .25 cup EVOO

Instructions
 

  • Preheat oven to 425f°
  • Combine strawberries, sugar, salt, pepper and olive oil in a bowl, toss to coat. place on foil-lined tray, and roast for approx. 20 minutes.
  • While strawberries are roasting, combine shallots, balsamic vinegar, white wine vinegar, dijon mustard, maple syrup, salt & pepper in mixing bowl.
  • Add strawberries (allow to cool first) into bowl, get as much of caramelized drippings as possible, and then blend with processor, either to smooth puree or a little chunky per your preference.
  • Once all other ingredients are mixed in to preference, slowly add in 1/4 cup olive oil.
  • Add 3-4 TBSP into mixed greens/veggies salad to taste, toss and serve.
Keyword vinaigrette

Vinaigrette

Ken Baker
Print Recipe
Prep Time 10 minutes
Course Salad
Cuisine French

Equipment

  • medium bowl
  • 1 wire whisk

Ingredients
  

  • 1 tbsp. Dijon mustard
  • 3 tbsp. red wine vinegar
  • 1 tsp. chopped garlic
  • 9 tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. cracked black pepper

Instructions
 

  • Place mustard, chopped garlic, vinegar, salt, and pepper in a bowl and whisk to combine. Slowly begin adding olive oil, whisking as you go, until dressing is homogenous. Adjust seasoning if necessary.

Notes

This is a basic recipe that's used to make other vinaigrette's.
Keyword vinaigrette