Tumbleweed Restaurant

Instructions

Method

-      Combine avocado, jalapenos, red onion, garlic and salt and pepper to taste in a bowl

-      Stir in smoked crab meat

-      Serve with tortilla chips

 

Ingredients
  • 1 avocado, diced
  • 1 tablespoon diced red onion
  • 1 tablespoon smoked crab meat
  • 1 teaspoon diced jalapenos
  • 1 clove garlic, minced
  • Salt and pepper to taste
Instructions

Method For Turkey Burger Salad 

-      Heat olive oil in skillet

-      Add jalapeno peppers, onion and garlic

-      Add in ground turkey, and stir

-      Add Figaro Liquid Smoke

-      Char Serrano chilies and banana pepper over an open flame

-      Dice chilies and pepper, add to skillet and stir

-      Add a dash of hot sauce, and stir

-      Once meat is browned, remove from heat

-      Cut corn tortillas into squares, and deep fry to make croutons

-      In bowl, toss turkey mixture with mixed greens, tortilla croutons and finish with mustard vinaigrette (recipe below) to taste

Mustard Vinaigrette

Ingredients

·      ¼ cup extra virgin olive oil

·      2 tablespoons apple cider vinegar

·      1 tablespoon diced red onion

·      ½ tablespoon Dijon mustard

·      1 dash of Crystal Hot Sauce

·      1 pinch of fresh cilantro

·      Salt and pepper to taste

Method

-      Whisk all ingredients together, and finish with salt and pepper to taste

Ingredients
  • 1 pound ground turkey
  • 2 cups of chopped romaine, arugula and radicchio, mixed
  • ½ cup chopped red onion
  • 1 tablespoon minced garlic
  • 1 tablespoon Figaro Liquid Smoke
  • 1 tablespoon fresh cilantro
  • 2 charred Serrano chilies, diced
  • 1 charred banana pepper, diced
  • 1 jalapeno pepper, diced
  • 1 dash Crystal Extra Hot Sauce
  • Corn tortillas
  • Salt and pepper to taste
Instructions

Method

-      Blend together ice, strawberries, orange juice, jalapeno and juice from a lime wedge

-      Rub excess juice from wedge around the rim of a glass

-      Dip rim of glass in salt and sugar mixture

-      Pour blended ingredients in the glass, and serve

Ingredients
  • 2 cups fresh strawberries
  • 1 cup orange juice
  • 1 cup ice
  • ½ jalapeno pepper, diced
  • Lime wedge
  • Sugar and salt mixture for rimming glass
The Back Story

Ingredients

·      2 cups fresh strawberries

·      1 cup orange juice

·      1 cup ice

·      ½ jalapeno pepper, diced

·      Lime wedge

·      Sugar and salt mixture for rimming glass

 

Method

-      Blend together ice, strawberries, orange juice, jalapeno and juice from a lime wedge

-      Rub excess juice from wedge around the rim of a glass

-      Dip rim of glass in salt and sugar mixture

-      Pour blended ingredients in the glass, and serve

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Description:

Peppercorn-encrusted burger, piled high with onion straws, hot pepper cheese,

pico de gallo, jalapeño rings and jalapeño ranch. Served with Jalapeño Tabasco sauce.

Process:

1. Prepare one peppercorn-encrusted burger to specified doneness

2. Place seven slices of fresh jalapeños on top of the burger

3. Melt one slice of hot pepper cheese on the burger with a dome lid covering

4. Butter and toast a bun

5. Spread a 1 oz. ladle of Jalapeño Ranch on the bottom bun

6. Place the cooked and topped burger on the Jalapeño Ranch

7. Place one scoop of pico de gallo on top of the burger

8. Fry 2 oz. of onion straws for 45 seconds and drain for 10 seconds in a paper towel

lined drain pan

9. Place fried onion straws on top of the pico de gallo

10.Shingle top bun over 1/3 of the burger

Ingredients
Instructions

Tumbleweed's Chicken Poblano Burrito

Peppery chicken and jack cheese topped with fire-roasted poblano peppers and a rich & creamy sour cream sauce. Served with seasoned corn rounds.

Process:

1. Lay 1, 10” flour tortilla on the cutting board

a. Place one scoop of Tumbleweedʼs Peppery Chicken on the shell to within 1” of the edges

b. Spread 2 oz. jack cheese across the burrito

c. Roll burrito

2. Warm in microwave for 1 minute

3. Remove from microwave and cover with 2 oz. heated Tumbleweed Sour Cream

Sauce

4. Chop one fire roasted poblano pepper into 1/2” -1” squares

5. Place the peppers on top of the burrito (end to end)

6. Sprinkle the entire burrito with veggie seasoning

7. Fry 3 corn rounds for 2 minutes

8. Dip in melted margarine and sprinkle with paprika

9. Place the corn rounds shingled on the bottom of the platter

Ingredients
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