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VA BBQ PIRATES
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Joined: 29 Jan 2008
Posts: 134
Location: Springfield, VA
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 Posted: Mon Apr 21, 2008 5:49 pm Post subject: Salisbury Purdue Thingie |
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This is a variation of several recipes we found on the web. We haven't really come up with a name yet - leaning toward chick puffs.
Breasts O' Chicken
1 Tablepoon Seasoned Salt (Lawrys)
1 Tableaspoon Coarse Black Pepper
1 Pinch Rosemary
1 Pinch Poultry Seasoning
2 Sheets Puff Pastry Dough thawed
2 Oz Cream Cheese
2 Oz Goat Cheese
1 Teaspoon Cajun Seasoning
1/2 Box Frozen Spinach
1 Tablespoon Shallots, Chopped
1 Tablespoon Garlic, Chopped
1 Tablespoon Butter
2 Eggs
Take 2 Purdue Chickens and remove and skin the breast meat. Throw the rest out because you are having coconut shrimp for dinner. Remove the tenderloin and slice the breasts in half through the middle crosswise, (like you're slicing a bagel). Place your meat on a sheet of wax paper and cover with another sheet of wax paper. Smash it with a rubber mallet untill it's about half as thick as they were. Season with seasoned salt, black pepper and a pinch each of poultry seasoning and ground rosemary. Toss on a hot grill to cook turning once until just done. Set aside.
Melt a tablespoon of butter in a frying pan. Add a tablespoon each of coursly chopped scallions and garlic. When lightly browned stir in 1/2 a box of frozen spinach. (Thaw first and wrap in paper towels and squeeze out all the water.) Stir until heated threw and it's pretty dry. Set aside.
Take 2 onces each of room temperature goat cheese and cream cheese and blend well with cajun seasoning to taste (About 1/2 teaspoon.) Set aside.
Spread two sheets of thawed puff pastry on wax paper. Cut out disks about 3 inches accross. I used a water glass. On half the disks put a teaspoon of cheese mixture, a piece of chicken and about 1/2 a teaspoon of the spinach. Top with another piece of pastry and crimp the edges.
Whisk two eggs with a couple tablespoons of water. Brush pastries with egg wash and place on grill pan - spray with Pam first. Place on the grill opposit the coals ( - about 2/3 chimny of coals on one side - ) Cover and cook until golden - 35 to 45 min. Turn in 6 best!
Well that's all there is - enjoy!
Tom
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carlharper
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Joined: 11 Jan 2008
Posts: 82
Location: East Fallowfield PA
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| Posted: Mon Apr 21, 2008 6:31 pm Post subject: |
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Seems to happen so often..........A simple combination of good ingredients, carefully prepared and perfectly presented will win the prize more often than not! I can see the love in that dish.......Congratulations.
I enjoyed talking with you and Christy after the turn-ins and was thrilled to see you enjoy your success.
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Big Ugly BBQ
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Joined: 26 Feb 2008
Posts: 210
Location: Perryville, MD
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| Posted: Mon Apr 21, 2008 7:02 pm Post subject: |
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Tom and Christy,
First of all congratulations on the great day! I really enjoyed talking to ya'll Friday Night, we will have to get together again, during one of my remaining trips down here to Skyline. Seems like every time I try to get fired, they like what I'm doing and want to keep me here. Splitting the week between two places is getting old real fast.
I want to try this recipe of yours, probably this weekend. Sounds great, I can't wait.
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Last edited by Big Ugly BBQ on Mon Apr 21, 2008 7:21 pm; edited 1 time in total |
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watg?
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Joined: 27 Feb 2008
Posts: 123
Location: Street, Maryland
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| Posted: Mon Apr 21, 2008 7:15 pm Post subject: |
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Christy & Tom,
Thanks so much for sharing your award winning receipe. It looks great and I cant wait to try it. Nice meeting you both in person, we should see you again in Chesapeake.
george
whos are those guys?
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who are those guys BBQ team
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ChristyQ*
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Joined: 17 Feb 2008
Posts: 129
Location: Springfield,Virginia
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| Posted: Tue Apr 22, 2008 7:00 pm Post subject: |
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| carlharper wrote: |
Seems to happen so often..........A simple combination of good ingredients, carefully prepared and perfectly presented will win the prize more often than not! I can see the love in that dish.......Congratulations.
I enjoyed talking with you and Christy after the turn-ins and was thrilled to see you enjoy your success. |
Carl, thank you so much I enjoyed meeting you and your lovely wife which her name escapes me at the moment  we had such a GREAT!!! time seeing so many friends we already met and meeting so many new ones. I look forward to seeing you guys again. Please look up us and say Hi 
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ChristyQ*
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Joined: 17 Feb 2008
Posts: 129
Location: Springfield,Virginia
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| Posted: Tue Apr 22, 2008 7:02 pm Post subject: |
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| B-n-BBQ wrote: |
Tom and Christy,
First of all congratulations on the great day! I really enjoyed talking to ya'll Friday Night, we will have to get together again, during one of my remaining trips down here to Skyline. Seems like every time I try to get fired, they like what I'm doing and want to keep me here. Splitting the week between two places is getting old real fast.
I want to try this recipe of yours, probably this weekend. Sounds great, I can't wait. |
You are such a sweetie I wish I met you kids...we will get together before your deployed back to youre home 
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ChristyQ*
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Joined: 17 Feb 2008
Posts: 129
Location: Springfield,Virginia
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| Posted: Tue Apr 22, 2008 7:11 pm Post subject: |
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| watg? wrote: |
Christy & Tom,
Thanks so much for sharing your award winning receipe. It looks great and I cant wait to try it. Nice meeting you both in person, we should see you again in Chesapeake.
george
whos are those guys? |
George , gosh darnit we showed up so late no time to walk around to much NEVER!!! again I wasnt able to see to many , kinda sucks I will see ya in Cheaspeke hopefully we will be able chat more my friend thanks!!
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MP Phred
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Joined: 26 Mar 2008
Posts: 3
Location: Blackiston, DE
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| Posted: Wed Apr 23, 2008 12:55 am Post subject: Chick Puffs |
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Thanks for posting the recipe. From a view point of a judge the presentation was perfect. Some of the judges even grabbed some of the toms; when the garnish looks good, I think you have a keeper. Next time for the benefit of the judges you need to send two or three dozen of those so that we can properly sample (eat) the entry. That was great. Keep up the good work and if you need a taste tester give me a call.
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ChristyQ*
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Joined: 17 Feb 2008
Posts: 129
Location: Springfield,Virginia
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| Posted: Wed Apr 23, 2008 6:25 pm Post subject: Re: Chick Puffs |
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| MP Phred wrote: |
| Thanks for posting the recipe. From a view point of a judge the presentation was perfect. Some of the judges even grabbed some of the toms; when the garnish looks good, I think you have a keeper. Next time for the benefit of the judges you need to send two or three dozen of those so that we can properly sample (eat) the entry. That was great. Keep up the good work and if you need a taste tester give me a call. |
Yikes a dozen I dont see that happening muah brought the wrong cutter to even get any xtra ....we figured it out , you live and learn I really enjoyed meeting you helps with feedback from judges. I guess we will see you in Salisbury  we for goed anything ther because it was our 1st Comp.
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