Big Burger Spot RecipesID=14523689

Southern Peanut Chicken Pita

· 7 oz. Chicken Breast grilled and cut into 1 inch cubes

· 1 to 2 oz. Peanut Sauce

· ½ Cup chopped lettuce

· 1 oz. fresh ginger

· 1 to 2 oz. Siracha Mayo

· 2 to 3 crispy onion rings

Warm pita in a skillet until golden brown. Coat pita with peanut sauce and top with grilled chicken, lettuce, fresh ginger, crispy onions and drizzle Siracha mayo on top and serve.

Southern Philly Sandwich

· 6 oz. Smoked Beef Brisket

· 9 inch Hoagie Roll

· ½ cup sliced red, yellow and green peppers

· ½ cup grilled onions

· ¼ cup grilled mushrooms

· 2 slices provolone cheese

· 1 tablespoon mayo

Warm Hoagie roll in skillet until golden brown. Grill peppers, onions and mushrooms in skillet until tender and top with smoked brisket. When brisket is warm top with provolone cheese and warm until well melted. Spread mayo on warm Hoagie and using large spatula place all ingredients on the

Southern Peanut Sauce

· 1 cup smooth peanut butter

· ¾ cup sweet chili sauce

· 1/8 cup Siracha sauce

· 3 tablespoons soy sauce

· ¾ cup water

Wisk all ingredients together in a medium sauce pan. Warm to 120 degrees over medium heat.

Siracha Mayo

· 1 cup mayo

· ¼ cup Siracha sauce

Wisk together and refrigerate.


· 2 cups of butter

· 4 cups of all-purpose flour

Combine both ingredients in a medium size stock pot. Cook over low-medium heat until a caramel color is reached. The roux should have a nutty aroma and flavor when completed. Be sure to stir often as the flour will scorch easily. Depending on how much heat you are using to cook the roux, it takes 1-3 hours to reach the desired results. Less heat and longer cooking yield a better roux.

This recipe can be increased or reduced easily. Just keep the 2 to 1 ratio of flour to butter. More flour will make the roux chalky. Less flour will make it creamy. Either way is fine as long as the recipes calling for roux will not be adversely affected.

Loaded Baked Potato Soup

· 5 pounds potatoes

· 1.25 cups small diced onion

· 2 tsp minced garlic

· ¼ cup butter

· 1 cups Roux

· 1 quarts ½ and ½

· 1/2 gallon chicken broth

· 3/8 cup fresh parsley fine chopped

· 2 tsp dried basil

· 2 tsp salt

· 2 tsp coarse black pepper

· 1 tsp Texas Pete

· 1 1/2 cups shredded cheddar cheese

· 1 1/2 cups green onion chopped

Wash and then boil the potatoes. Poke one of the larger potatoes with a tooth pick. When the tooth pick slides out of the potato easily, they are done. Drain off the hot water and run cold water over them for a couple minutes. Once they are cool enough to handle, peel and dice into ½ inch cubes.

While the potatoes are boiling, add the butter, onions, and garlic in a stock pot. Cook over medium heat until tender. Add the Roux next. Once the Roux is warmed up and pliable, begin to add the ½ and ½ a little at a time. Be sure to fully dissolve the Roux as you add the ½ and ½, achieving a smooth sauce in the end. Stir in the chicken broth now. Add the parsley, basil, salt, pepper, Texas Pete, and green onion. Allow to simmer until the potatoes are ready, stirring occasionally to prevent scorching. Add the cheese about 5 minutes before adding the potatoes, allowing enough time for it to completely melt and incorporate into the stock.

Add the potatoes to the soup stock and simmer 5-10 more minutes. The soup is now ready to serve.

Top with Cheddar cheese, Bacon, Sour Cream and Chives when served.