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Miss Sydney’s Summer Salad with BB’s Sweet Vinaigrette
& Kronenbourg Blanc Shandy

Ingredients for the chicken: (Yield 4 Servings)

• 1 lb. Chicken Tenders
• 1 lb of Hand Crushed Potato Sticks
• 1/2 cup Miss Sydney’s BB’s Sweet Vinaigrette
• 1/2 cup Kronenbourg Blanc
• 1/2 cup Hellmann’s Mayonnaise
• 2 tsp Kosher Salt
• 2 tsp Ground Black Pepper

Ingredients for salad:

• 4 Heads Boston Bib Lettuce, Roughly Chopped
• 2 Red Bartlett Pears, Thinly Sliced
• 1 cup Thinly Sliced Red Onions
• 1 cup of Crumbled Bleu Cheese
• 1 cup of Miss Sydney’s BB’s Sweet Vinaigrette

Ingredients for the Kronenbourg Shandy

• 4 cans of Kronenbourg Blanc
• 2 small cans of Ginger Ale


Method for the Chicken:

1. Spray non-stick spray on a cookie sheet and set aside. Preheat the oven to 350 degrees.
2. Pound the chicken tenders thin with a meat mallet.
3. In a bowl, combine the Miss Sydney’s BB’s, with the Kronenbourg Blanc, Kosher salt and black pepper.
4. Place the chicken in the bowl and marinate in the fridge overnight or for at least 8 hours.
5. After the chicken is fully marinated, take out two bowls. Place the mayo in one bowl and the crushed potato sticks in the other bowl.
6. Remove the chicken from the marinade and place each tender in the bowl of mayo to coat both sides.
7. Then place the mayo coated tender in the crushed potato stick mix and generously hand coat each side and place onto the baking sheet. Do this for each tender.
8. Place the chicken in the oven for 15-20 minutes or until center reaches a temperature of 165 degrees. Then let it cool.

Method for the Salad:

1. Roughly chop Boston lettuce and place in a large bowl.
2. Top the lettuce with thinly sliced pears, crumbled blue cheese and red onion.
3. Drizzle the dressing over the salad and mix well.
4. Place a portion of the salad mixture in 4 serving bowls.
5. Slice the chicken tenders and place on the top of each salad and serve immediately.

Method for the Shandy:

1. In a chilled pint glass, place one can of Kronenbourg Blanc and a splash of ginger ale to taste and enjoy!

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Miss Sydney’s Twisted BLT, Indu’s Chutney Mousse
& Saranac Blueberry Blonde Ale Pickled Blueberries



Ingredients for the twisted BLT: (Yield 4 Servings)

• 1lb of Sliced Bacon
• 1/5oz Container of Baby Arugula Leaves
• ¼ Cup of Montreal Steak Seasoning
• 2 Large Heirloom Tomatoes
• 1 Cup of Pickled Blueberries (see recipe attached)
• Miss Sydney’s Indu’s Chutney Mousse (see recipe attached)
• 4 Sliced Croissants

Method for the twisted BLT:

1. Spread out bacon slices on a sheet pan, sprinkle Montreal Steak Seasoning over the top of the bacon (only one side), and bake to desired texture, then set aside.
2. Thinly slice the tomatoes and set aside.
3. Toss Arugula and pickled blueberries together and set aside.

Ingredients for the Indu’s Chutney Mousse:

• 1 jar of Miss Sydney’s Indu’s Chutney
• 1lb of softened cream cheese
• 1 cup of Mayonnaise

Method for the Indu’s Chutney Mousse:

1. Combine the above ingredients in a small bowl and cover and refrigerate until ready to assemble.

Ingredients for pickled blueberries:

• 2 1/2 lbs. of blueberries
• 1 Bottle of Saranac Blueberry Blonde Ale
• 1/2 cup white vinegar
• 3 cups granulated sugar
• 2 tsp pumpkin pie spice

Method for the pickled blueberries:

1. Wash the blueberries and gently pat dry with a paper towel. Set aside.
2. Mix the Saranac Blueberry Blonde Ale, Vinegar, pumpkin pie spice, and sugar in a large tail pot.
3. Simmer until it begins to foam due to the yeast in the beer. ***Be careful to watch it so it does not boil over.
4. Add the blueberries into the pot and bring back to a boil to reach a temperature of 185 degrees.
5. Pour into sterile jars using a canning funnel with a wide mouth opening and fill it with the blueberries.
6. Seal and invert jars (Place jar upside down for about 10 minutes so that the heat seals the cap.).

Method for assembly of Twisted BLT:

1. Slice the croissant and spread both sides with the Miss Sydney’s Indu’s Chutney Mousse.
2. Next start by layering the arugula blueberry mix with the sliced tomatoes and bacon.
3. Serve with your favorite chips and pickle. Enjoy!

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Miss Sydney’s Meatloaf Muffins, Sweet Corn Hash &
Whipple’s Ketch-It-Up


Ingredients for the meatloaf muffins: (Yield 8 Servings)

• 2lb’s of Ground Beef
• ½ Cup of Sour Cream
• ½ Cup of Grated Parmesan Cheese
• 4 Eggs
• 1 ½ Tablespoons of Kosher Salt
• 1 ½ Tablespoons of Black Pepper
• 1 ½ Tablespoons of Ground Fennel
• 1 ½ Tablespoons of Granulated Garlic
• 1 ½ Tablespoons of Granulated Onion
• Pinch of Nutmeg

Method for the meatloaf muffins:

• Combine all of the ingredients in a bowl and mix until blended.
• Using a 4oz scoop portion into patties and place in a muffin pan.
• Bake at 350 for 20-25 minutes depending on your oven or until it reaches a temperature of 140 degrees and pull them out of the oven and let cool (Meatloaf will be moist due to the sour cream).

Ingredients for the sweet corn hash:

• 2/ 3oz Bags of Idahoan Premium Hash Brown
• 2 Cups of Finely Diced White Onions
• 2 Cups of Boiling Water
• 1/15.25oz of Whole Kernel Corn Drained (No Salt Added)
• 1/1oz Hidden Valley Ranch Seasoning Mix
• 1 Cup of Oil

Method for the sweet corn hash:

1. Pour pouch of hash browns into a small bowl
2. Add the boiling water and stir lightly with a fork to moisten the hash browns
3. Cover and let stand for 8 to 10 minutes
4. Heat a 12” cast iron skillet over medium to high heat and start by caramelizing the onions and corn for about 5 minutes
5. Spread hash browns evenly over the onion and corn mixture and let sit for a few minutes
6. Cook uncovered for about 10-15 minutes on low until golden brown stirring the mixture every few minutes

Ingredients for the pickled onions:

• 4 White Onions
• 2/16 oz. Glass Mason Jars
• 1/2 Cup White Vinegar
• 1/2 Cup Granulated Sugar
• 1/2 Cup Hot Water
• Red food coloring as desired

Method for the pickled onions (Do this 2 weeks in advance so it has time to cure):

1) Slice the onions paper thin using a mandolin and place in a bowl.
2) In a separate bowl, whisk together the vinegar, water and sugar until the sugar is completely dissolved.
3) Add red food coloring to the vinegar mixture until desired redness is met.
4) Divide the onions between the two mason jars. Pack down in the jars firmly.
5) Pour the vinegar mixture over the onions in each jar evenly and until fully submerged.
6) Seal each jar with a lid and place in the refrigerator. This is a cold pickling process and you should ALWAYS use glass jars. It must stay chilled at all times. The shelf life is about 2 months with refrigeration.

Method for assembly of Meatloaf Muffins:

1. Heat the meatloaf muffins in a skillet and plate with the sweet corn hash and top the meat loaf with the pickled onions and Whipple’s Ketch-It-Up.

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