Sunrise Chef: Nicholas Sandt
Updated On: May 17 2013 03:46:47 PM CDT
Nicholas Sandt of The Culinary Experience, known in Easton as Downtown Dawg, joined 69 News at Sunrise cooking up his unique creations.
Chili, bacon, cheese
Take R&R grill frank and drop into a high grade oil. You will notice they start to float, give another 45 seconds and then pull from the oil. Then put hot Dawg on a freshly steamed bun. Next apply the cheese on top of the Dawg, and finally we are ready to apply the chili sauce (no beans).
Red onion and spicy mustard
For the red onion Dawg recipe it’s Spanish onion, green pepper and a tomato product reduction. First apply the spicy mustard and the evenly spread the Red Onion Sauce for sweet and spicy experience!!!!
Pineapple Pulled Pork BBQ
Smoke a pork butt of your choice till the meat will pull apart. (Between 8-10 hours) pull apart very well like strings of meat. Then add The Culinary Experience and Catering’s Signature Barbeque Sauce. Top with our signature Cole Slaw, and enjoy.
Sear boneless Chicken Breast both sides, then add your layers of flavor. First add Marinara, then top with fresh spinach leaves, next add mozzarella cheese, and place a nice piece of prosciutto on top and place in oven at 350 degrees for 10-15 min or until done.
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