Jicama watermelon and pulled chicken slider recipes - FOX 32 News Chicago

Jicama watermelon and pulled chicken slider recipes

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These recipes come courtesy from Forte Belanger Chef Colin John.

JICAMA WATERMELON CUBES

10 cubes of seedless watermelon cut in ¾" cubes

For the Relish:
Two TBS of jicama brunoise
One Tsp of red onion brunoise
One Tsp of jalapeno brunoise
1 Tsp white wine vinegar
1 Tsp olive oil
Salt and Pepper to taste
*Add all ingredients together

For the Crème Freche
One TBS crème freche  (you can find crème freche at specialty stores, or make your own)
1 tsp feta cheese
1 tsp finely chopped cilantro
½ tsp lemon zest
Salt and Pepper to taste
    *add all ingredients to food processor and place in squeeze bottle

To build:
Place a pick of your choosing on an angle into the watermelon cube, with a small spoon add a pile of the relish and top with a small dollop of the crème freche.

PULLED CHICKEN SLIDER WITH SMOKED GOUDA

For the Pulled Chicken:

3 chicken breasts cleaned
1 small can of tomato juice
½ cup of lemon juice
2 cups of BBQ sauce
2TBS of salt and pepper blend
*Add all ingredients to a oven safe pan, cover and cook at 200 degrees for 3-4 hours or until falling apart. Break the chicken apart and reduce the cooking liquid on the stove until it is the consistency of BBQ sauce, add back to the pulled chicken and keep warm.

10 slices of smoked gouda

For the Slaw:
2 Cups of shaves green cabbage
½ cup of shaved radicchio
½ cup of shredded carrots
½ cup of thinly sliced red onion
1 cup of slaw dressing (you can pick this up at the market or whip something together)

10 square slider buns

To build:
Place pulled chicken on the bottom bun, add cheese and slaw, place top on, wrap in white paper and place in a 200 degree oven for 3-5 minutes. Serve

CHIPS

Bring 1 quart of canola oil to 300 degrees

Using a mandolin slice two Idaho potatoes into ice cold water about 1/16". Rinse the sliced potatoes well and add to the hot oil one at a time until there are about 10 chips in the oil, use a spider to stir the chips until golden brown, remove chips onto a paper towel and season with truffle salt, repeat.




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