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Archive for the ‘Super Roll Recipes’ Category

As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls.

Today’s recipe comes from Lauri Carter of Txori

Enjoy!

North Carolina-Style Sloppy Joes
(Can be made using hamburger buns or brioche buns for sliders)

  • 3 Isernio’s Italian Chicken Sausage rolls (3lbs.)
  • 3 T. olive oil
  • 1 medium onion, small diced
  • 4 cloves garlic, minced
  • 3 ribs celery, small diced 
  • 2 green bell peppers, small diced
  • 1 tsp. dried oregano
  • 1/8 tsp. chile flake
  • 2 T. chile powder
  • 1/2 tsp. ground black pepper
  • 2 tsp. kosher salt
  • 2 c. beer, pilsner-style
  • 1 – 6oz. can tomato paste
  • 1 c. ketchup
  • 3 chipotle peppers with adobo sauce, chopped
  • 1 c. apple cider vinegar
  • 1/4 c. brown sugar
  • 1 T. toasted cumin, ground

 In a large saucepan, heat olive oil and sweat onions until translucent. Add garlic and sautee a few minutes over medium heat. Add celery, bell peppers, oregano, chile flake, chile powder, salt, and black pepper. Next, add Isernio’s chicken sausage and cook through. Add tomatoe paste and cook for 5 minutes. Deglaze pan with beer, stir well. Add ketchup, chipotles, vinegar, brown sugar, and cumin. Let simmer over low heat until desired sloppy joe consistency. Serve on buns with fennel-cabbage slaw.

Fennel Cabbage Slaw

  • 1/2 head red cabbage, thinly sliced
  • 1/2 head green cabbage, thinly sliced
  • 1 bulb fennel, thinly sliced
  • 1/2 bunch chopped scallions
  • 1/2 bunch cilantro, chopped
  • 2 limes (juice and zest)
  • Salt and pepper to taste

Put all of the vegetables together in a large bowl. Add lime zest and juice. Mix well. Season with salt and pepper to taste.

For a photo slide show of this recipe, click here.

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Photo credit: Culinary Fool

 As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls.

Today’s recipe comes from chef Dalis Chea of Fresh Bistro. It’s his take on the classic jalapeno popper, using Isernio’s Spicy Chicken Breakfast Sausage.

Enjoy!

Chiles Rellenos  Style Jalapeno Poppers
Serves 4

Batter

  • 1/4 cup water
  • 1/3 cup flour
  • 1/3 cup corn meal
  • 1/3 cup eggs
  • 1 tsp salt
  • 1 tsp pepper

Combine all ingredients in a mixing bowl and whisk together until smooth and set aside

Poppers

  • 1-16 Isernio’s Spicy Chicken Breakfast Sausage
  • 16 each Jalapenos, larger ones
  • ½ cup small dice shitake mushrooms
  • ½ cup small dice onions
  • 1 tblsp garlic, chopped
  • 2 tsp chopped cilantro
  • 8 oz queso fresco, crumbled fine
  • Salt and Pepper to taste
  • 2 tblsp olive oil
  • 1 gallon of frying oil (peanut was used in this recipe)

First you need to prepare the Jalapenos, with gloves cut a third of the jalapeno out in a wedge shape length wise, being sure to leave the stem attached.  Your jalapeno will now look kind of like a boat, remove seeds and white membrane from the center leaving a pocket for the filling and set aside.  In a hot sauté pan add oil and mushrooms, onions, garlic and sausage and cook until sausage is cooked through, make sure sausage is crumbled pretty fine. 

In a large mixing bowl, combine warm sausage mixture, cilantro and queso fresco and mix well. Taste and adjust with salt and pepper to your liking.  While the mixture is some what warm use your hand and pack the filling into the jalapeno, over fill the pepper so that it looks like its original shape and place on a sheet pan.  Preheat Oil to 375 degrees (use a frying thermometer to maintain temperature). 

To fry poppers, hold poppers by the stem and dip them one at a time into batter and carefully drop into the oil.  You will want to fry only about 4 at a time, poppers should take no longer than 4 minutes to cook.  Carefully pull the poppers out and serve immediately along side the salsa’s.  Poppers can also be filled up to 3 days before frying if stored in the refrigerator.

Serve with fresh store-bought tomatillo and tomato salsas.

For a photo slide-show of this recipe, click here.

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As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls.

Today’s recipe comes from Kurt Dammeier, owner of Beecher’s, Pasta & Co., Maximus Minimus and Bennett’s Pure Food Bistro, which has this burger on its menu. It’s a mix of turkey and Isernio’s Italian Chicken Sausage, which gives the burger an extra kick while keeping it juicy.

Enjoy!

Grilled Turkey Patties Studded with Cheese Curds
Makes 6 patties

  • 1½ pounds ground turkey
  • 4 ounces Isernio’s Italian Chicken Sausage
  • 5 ounces fresh cheese curds, roughly chopped, or Monterey jack cheese cut into ¼-inch pieces (1 cup)
  • ½ medium yellow onion, minced
  • ½ stalk celery, minced
  • 2 cloves garlic, minced
  • 2¼ teaspoons Pasta & Co House Herbs, or other Italian herb blend
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1½ cups fresh bread crumb 

Preheat the grill to high.

In a large bowl, combine the turkey and sausage and mix thoroughly 

In a medium bowl, combine the cheese, onion, celery, garlic, House Herbs, salt, black pepper, cayenne pepper, bread crumbs, and 6 tablespoons water, mixing gently. Using your hands, add the cheese mixture to the meat mixture and combine gently. Do not over mix. Form the turkey mixture into six patties, 3/4-inch thick and place the patties on the grill.

Grill for 3 to 4 minutes on each side for medium doneness.

For a photo slideshow of this recipe, click here.

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As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls. 

Today’s recipe comes from Brandon Kirksey, sous chef of  Tavolata. It’s his take on Clams Casino.

Enjoy!

  • 5lbs. shucked large manilla clams, chopped and shells reserved
  • 5lbs. Isernio’s Italian Cicken Sausage, browned and strained of fat
  • 1 yellow onion diced and sauteed with sausage
  • Chopped mint
  • Parsley
  • Chili flake
  • Preserved meyer lemon, diced

Mix everything together and spoon back into clean clam shells.
Top with bread crumbs and bake at 350• until golden brown

To see a photo album of this recipe, click here.

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As we inch closer to Super Bowl Sunday, we here at Isernio’s are kicking-off the first annual Super Roll: A collection of recipes that are football-friendly and feature one of Isernio’s Chicken Sausage Rolls. 

Today’s recipe comes from chef Craig Hetherington of TASTE restaurant at the Seattle Art Museum. It’s a more fun version of queso fundido (a south of the border rendition of fondu) with spicy chicken sausage.

Enjoy!

Queso Fundido!
Serves about 12

  • 1 pound Isernio’s spicy chicken breakfast sausage
  • 3 table spoons olive oil
  • 3 cloves garlic, chopped
  • 1 fresh poblano chili, seeded and diced small
  • 2 tablespoons ground ancho chili
  • 2 tablespoons masa harina
  • 1 16 ounce bottle of your favorite beer
  • 2 cups shredded sharp white cheddar
  • 2 cups shredded gouda
  • Salt and pepper

Preparation:

In a heavy bottom sauce pan over medium high heat, brown the sausage until just done, continually using a spoon to break it into small pieces. Set aside.

In the same sauce pan over medium heat, add the oil and sauté the garlic and poblano until soft. Add the ancho chili powder and masa flour and cook for about two minutes. Pour your beer into the pan all at once and bring to a boil. The liquid will thicken slightly after about two or three minutes. At this point, turn the heat to a low setting and start to add your cheese a cup at a time using a whisk to incorporate. Once your cheese is melted, add the cooked sausage and adjust the seasoning with salt and pepper. This would be the time to add any spice with cayenne or your favorite hot sauce. If you would like your fundido to be thinner, you can add a bit more beer, if you would like it thicker, you can always add a little more cheese.

Put the fundido into a warm casserole or a slow food cooker that will keep it slightly warm. If it cools down too much, you can always warm it again over a low heat.

Serve with your favorite chips and enjoy!

For more photos of this recipe, click here.

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