November-December 2011 | SHORT AND SWEET!

BBQ Bison Sliders Topped with Coleslaw
Spinach Salad  with a Pear Shallot Vinaigrette Orange Salad Shrimp EndiveMojo Chicken Skewers Paul Cullen



Paul Cullen serves up a selection of quick and easy recipes ideal for spending less time in the kitchen and more time entertaining

Written By: Paul Cullen | Photographer: Grant L. Gursky

BBQ Bison Sliders Topped with Coleslaw
1 lb ground bison into 3-inch diameter, 1-inch-thick patties 
12 oz Jack Daniels #4 BBQ Sauce, or go to Website for homemade recipe. 
Mini potato rolls 
Coleslaw, store-bought, or go to Website for homemade recipe. 
Sauté bison 3 minutes on each side. Turn down to simmer; add BBQ sauce; cover for 30 minutes. Place slider on bun; add coleslaw; style top and serve.
Spinach Salad with a Pear Shallot Vinaigrette
16 oz baby spinach
1/4 lb rendered bacon, cubed
1/4 cup chopped walnuts
3 sliced hardboiled eggs
Vinaigrette Ingredients:
2 tbl of pear vinegar 
1 tbl stoneground mustard
1/2 cup of evoo
1 shallot, chopped finely
Wisk vinaigrette ingredients together. Then add spinach, bacon and walnuts to mixing bowl. Pour mixture over and toss. Plate. Evenly lay 4 egg slices on top and serve. 
Orange Salad
4 oranges, sliced, then cut in half-moons
Fennel, sliced thinly; save frowns for garnish
Calamatta pitted olives
Best olive oil
Cracked black pepper
On serving dish add oranges, fennel, olives and hit with olive oil, then cracked pepper. Get your hands in and mix, then serve. Plate; garnish with fennel stalks and frowns.
Shrimp Endive
1 lb shrimp, cooked or steamed; cut into ¼-inch pieces 
1 cup ketchup
1 tsp of Worcestershire
2 tbl horseradish or mix to taste
1 tsp Old Bay
1 lemon 
1 handful chopped Italian parsley
Mix all above and spoon onto endive leaves.
Mojo Chicken Skewers
Goya Mojo Marinade 
Vidalia onions, cut into 1-inch pieces
Green peppers, cut into 1-inch pieces
Chicken breast, 1-inch cubes
Jasmine rice
Green onions, chopped
Soy sauce to taste
Wood skewers, soaked in water
Skewer onions, peppers, chicken; add to plastic bag and pour in enough marinade to cover nicely. Refrigerate for an hour. Make jasmine rice from directions; at the end, add green onions and soy. Grill skewers for 15 minutes. Plate rice and lay skewers over top. Plate and garnish with thinly sliced limes and chopped cilantro. 
Salmon Sammie 
8 oz spreadable cream cheese
Dill sprigs, chopped
Chopped chives
1 tbl capers, drained, chopped
1/2 lemon rind, finely grated
Rye bread, cut into 2-inch squares
Smoked salmon
Chopped shallot
Mix cream cheese, dill, chives, lemon, capers and shallot. Take 2 slices of rye, spread both sides add salmon in middle; close into sammie. Plate. Garnish with dill sprigs and salmon heads… just kidding about the heads.

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