Kokopelli Winery and Bis tro is having an Elvis weekend.
"Elvis Presley" will be hosting four shows at the Kokopelli Winery and Bistro, June 15 and 16 at 5 and 7:30 p.m. each day.
The Elvis dinner theater will include a meal, beverage of choice, a look a like contest and entertainment live from an Elvis impersonator.
Call 480-792-6927 for reservations.
Kokopelli Winery and Bistro's address is 35 W. Boston Street in Chandler, Arizona (located in historic downtown Chandler).
Creamed Corn Recipe
3 lbs. Corn kernels fresh frozen
½ lb. white onion
½ lb. butter
1 Tbl. Salt
3 T Sugar
1.5 Cups Heavy Cream
3 Tbl. Corn Starch
Place 1 cup of water and corn in a large skillet or small stock pot over medium heat. Let water steam the corn for a minute, add salt, sugar and butter and mix in, let mixture reach a slow boil. Turn down heat to low and add corn starch and heavy cream stir together until sauce is warm. Hold on a steam table.
Southern Fried Chicken
Chicken can be prepared to order. If you wish to prepare in advance ensure you have coating on correctly or you will experience blow outs and overcooked chicken.
Panko Bread Crumbs
Fryer - Breast and Thigh (Bone in - skin on)
Skillet - Breast (Boneless and Skinless)
Place seasoned flour in a 1/3 pan. Add two tablespoons of Cayene and mix in thoroughly. Place buttermilk in 1/3 pan. Place Panko bread crumbs in 1/3 pan. (If you plan to cook in a deep fryer - cook 1 piece each - Thigh and Breast bone in and skin on.) (If you plan to cook using a skillet - use Boneless Skinless Breast).
Place Chicken to left of breading station with pans in order of seasoned flour, buttermilk and Panko. Ensure chicken is not too wet, dredge through seasoned flour, dip completely into buttermilk and let drain over pan briefly, coat thoroughly in Panko bread crumbs and place in frying implement. (Or if you are storing for cooking later, place individually on a sheet pan and place in cooler immediately.)
Cook time is 5-7 minutes in a skillet and 4-5 minutes in a deep fat fryer. Please test this product before the shift to ensure you have proper cooking procedure in place.
10-12 lbs. Brisket
½ cup Rub
1 bottle Kokopelli Chianti
½ gallon Water
3 Tbls. Liquid Smoke
Pre-heat oven to 200 degrees. Rub brisket on all surfaces, place fat side up in roasting pan. Add all fluids and onion quartered. Cover tightly with foil and slow cook for 12 hours.
Fried Peanut Butter and Banana Sundae
2 slice white bread
1 tsp vanilla
2 TBL sugar
2 TBL peanut butter
½ Very Ripe Banana
1 tsp powdered sugar
1 scoop vanilla bean ice cream
2 TBLS. Chocolate sauce
1 oz of whipped cream
1 maraschino cherry
Place eggs, vanilla and sugar in mixing bowl and beat until frothy and incorporated. Submerge each slice of bread into the custard. Place bread in a pre-heated cast iron skillet. Let brown on one side and then turn over and finish.
While bread is cooking place peanut butter and banana in a bowl and mix together thoroughly. Remove 1 piece of bread from skillet and coat one side with entire mixture of PB & banana. Place with PB & Banana side up back into skillet and place other slice on top. Let PB and Banana mixture become warm.
Remove from skillet and place on sandwich on plate. Top with powdered sugar, one scoop of vanilla bean ice cream, chocolate sauce, whipped cream and a maraschino cherry. Ready to serve.
Mac & Cheese Wedge
1 pound pasta cooked
½ quart Alfredo
1 cup parmesan cheese
Place pasta in a casserole. Mix all liquid ingredients and then place over pasta. Press with fork and get air bubbles out. Cook at 275 degrees for 1.5 hours. Cool, then slice reheat and serve.
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