Amarillo, Texas -
Panhandle Sushi Ingredients:
8 ounces, weight Cream Cheese, Softened
1 Tablespoon Chopped Green Onions Or Chives
1 Tablespoon Minced Fresh Parsley
8 whole Basil Leaves, Chopped (or Chiffonade)
Salt And Pepper, to taste
1 teaspoon Fresh Lemon Juice
6 whole Taco Sized Flour Tortillas
1/2 pound Shaved Turkey
3 whole Carrots, Peeled And Julienned
1 whole Cucumber, Seeds Scraped Out And Julienned
3 leaves Green Leaf Lettuce, Spine Removed
2 whole Avocados, Sliced
Make the herbed cream cheese by combining the softened cream cheese with the chives, parsley, basil, salt and
pepper, and lemon juice. Stir to combine.
Spread cream cheese in a thin layer over the tortillas. Lay ingredients down the middle of the tortilla: for the
turkey rollup, use turkey, carrots, and cucumber. For a "salad" rollup, use lettuce, carrots, cucumber, and
avocado. Let the veggies extend past the edges on either side.
Roll up the tortillas as tightly as they'll go, then wrap each rollup in plastic wrap and refrigerate for one hour.
To slice, cut each rollup exactly in half, then line up the two halves and cut them in half again. Stand the end
pieces up so that the veggies stick out the top.
Pigs in a Blanket Ingredients:
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds
or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.
Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day
Deviled Chicks Ingredients:
12 large eggs, hard-boiled and peeled
6 tablespoons mayonnaise
2 teaspoons dijon mustard
1 teaspoon pickle relish
4 teaspoons pickle juice
1 teaspoon smoked paprika
Using a small paring knife, cut the rounded bottom of the egg to create a flat surface, allowing the egg to stand
up straight. Next, cut a zig-zag pattern around the top third of the egg, careful not to cut into the yolk. Pop the
top off and set aside. Gently squeeze the yolk ball into a mixing bowl. Repeat with the remaining eggs.
Using a fork or potato masher, mash the yolks until fine. Mix in mayonaise, mustard, relish, pickle juice, and
paprika. Add more pickle juice if needed to create a smooth, silky texture. Allow to chill for at least an hour
before spooning or piping into hollowed egg whites, over-filling the base to create your chicks head. Slice
carrot into slices, then small pie-shaped pieces to create beaks. Place beak in exposed filling, along with two
small chopped olives to create the eyes.
Serve immediately or chill covered for up to 48 hours.
The Pan-Handlers Cafe
410 S. Taylor