Fun gameday recipes, tips from Luby's

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by KHOU.com staff

khou.com

Posted on February 6, 2013 at 3:11 PM

Muffaleta sliders

 
QTR   YIELD: 6 Servings (3 sliders each)
HALF YIELD: 12 Servings (3 sliders each)
FULL YIELD: 24 Servings (3 sliders each)
 

QTR
HALF
FULL
INGREDIENTS
STEP
18 rolls
36 rolls
72 rolls
White roll dough
1
As needed
As needed
As needed
Sesame seeds
1
1 ¼ Cup
2.5 Cup
5 Cup
Remoulade sauce
2
2 Cup
4 Cup
8 Cup
Green Spanish olives rough chopped
3
½ Cup
1 Cup
2 Cup
Kalamata olives rough chopped
3
½ Cup
1 Cup
2 Cup
Purple onions fine dice
3
¼ Cup
½ Cup
1 Cup
Parsley fine chopped
3
¼ Cup
½ Cup
1 Cup
Pepperoncini rough chopped
3
¼ Cup
½ Cup
1 Cup
Extra virgin olive oil
3
27 Ounces
54 Ounces
108 Ounces
Ham shaved
4
As needed
As needed
As needed
Iceberg lettuce Shredded
4
 
 
 
 
 

1.      Place needed rolls on a parchment lined sheet pan and thaw at room temp. Sprinkle tops with sesame seeds and bake at 350F for 8-10 minutes. Set aside at room temp covered.
2.      Prepare Remoulade sauce according to recipe and hold refrigerated until ready to serve.
3.      In a mixing bowl combine olives, parsley, pepperoncini and olive oil and mix well. Refrigerate until needed.
4.      TO ASSEMBLE: Slice each roll in half and dress bottom half with 1 Tablespoon of Remoulade sauce. Top each dressed bun with one heaping tablespoon of olive mix, 1.5 ounces shaved ham, and ¼ Cup shredded lettuce. Top each slider and serve immediately.
5.       

 
HELPFUL HINTS:
 

1.      If using a pre-made olive mix they can be a bit heavy on the oil. If using drain some of the oil to prevent the buns from getting too soggy.
   
       

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Cajun Shrimp Shooters

24
48
96
 
QUARTER
HALF
FULL
INGREDIENTS
3 oz
6 oz
12 oz
Lemon juice
1 Tablespoon
2 Tablespoon
4 Tablespoon
Black pepper
1 oz
2 oz
4 oz
Tequila
1 Tablespoon
2 Tablespoon
4 Tablespoon
Cajun Seasoning
½ Cup
1 Cup
2 Cup
Olive oil
1 Tablespoon
2 Tablespoon
4 Tablespoon
Thyme
½ Teaspoon
1 Teaspoon
2 Teaspoon
Salt
½ Tablespoon
1 Tablespoon
2 Tablespoon
Lemon Zest
1 L B
2 LB
4 LB
Shrimp 21/25 raw/tail off/pd
QUARTER
HALF
FULL
Shooter-Spicy tomato juice
As needed
As needed
As needed
Whole parsley leaves
24
48
96
2 oz disposable shot glasses

1.      In a plastic container mix first 8 ingredients to make marinade. Add shrimp and hold refrigerated at or below 40F for a minimum of 1 hour and maximum of four hours.
2.      To cook drain off marinade and discard. Place shrimp on a lightly oiled griddle and cook for 6-8 minutes stirring frequently. DO NOT OVER COOK. Place cooked shrimp on sheet pan and place in cooler to chill completely. (at or below 40F)
3.      TO ASSEMBLE: Place 2oz of Spicy tomato juice in each shot glass. Place a chilled shrimp on top of each glass with the tail pointing up. Garnish each by placing one parsley leaf on each shrimp.
4.       

 --------------------------
 
                                                                                                                                     Remoulade sauce
 
QTR   YIELD: 6 2oz portions
HALF YIELD: 12 2oz portions
FULL YIELD: 24 2oz portions
 
EQUIPMENT: 
 
QTR
HALF
FULL
INGREDIENTS
STEP
1 Cup
2 Cup
4 Cup
Mayonnaise
1
1 Teaspoon
2 Teaspoon
4 Teaspoon
Horseradish
1
1 Tablespoon
2 Tablespoon
4 Tablespoon
Dijon mustard
1
1/8 Cup
¼ Cup
½ Cup
Onion minced
1
1/2Tablespoon
1 Tablespoon
2 Tablespoon
Parsley fresh chopped
1
1 Teaspoon
2 Teaspoon
4 Teaspoon
Worcestershire
1
1/2 Teaspoon
1 Teaspoon
2 Teaspoon
Tabasco
1
1/4 Teaspoon
½ Teaspoon
1 Teaspoon
Black pepper
1
1 Teaspoon
2 Teaspoon
4 Teaspoon
Lemon juice
1
 
 
 
 
 
 
1.      In a large mixing bowl combine all ingredients and mix well to completely incorporate. Taste and adjust as needed.
2.       
 
HELPFUL HINTS:
 
1.      With most sauces it is imperative that it be tasted at the end and adjusted as needed.
 

-------------------

Shooters-Spicy Tomato juice

Quarter yield: 24-2.5 ounce servings
half yield: 48-2.5 ounce servings
full yield: 96-2.5 ounce servings
 

QUARTER
HALF
FULL
INGREDIENTS
1 Cup
2 Cup
4 Cup
Roasted Red pepper
1.5 Quart
3 Quart
6 Quart
Tomato juice (plain or V8)
1.5 Tablespoon
3 Tablespoon
6 Tablespoon
Black pepper
½ Tablespoon
1 Tablespoon
2 Tablespoon
Kosher salt
¼ Cup
½ Cup
1 Cup
Parsley
1 Teaspoon
2 Teaspoon
4 Teaspoon
Celery salt
1/8 Cup
¼ Cup
½ Cup
Worcestershire sauce
½ Tablespoon
1 Tablespoon
2 Tablespoon
Tabasco
½ Tablespoon
1 Tablespoon
2 Tablespoon
Garlic-granulated
1/8 Cup
¼ Cup
½ Cup
Lemon juice
2 Ounce
4 Ounce
8 Ounce
Vodka (optional)
 
 
 
 
 
 
 
 
 
 
 
 

1.      In a blender place roasted red peppers and puree until smooth.
2.      Place pureed peppers and remaining ingredients in a large container and mix well.
3.      Cover and place in cooler and hold below 40F until ready to use.
  

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