Potato Nacho Bowl
4 med-lg russet potatoes
1 bag mex cheese blend
1 large beefsteak tomato
1 medium yellow onion
1 can black beans
4 medium size jalapenos(or pre sliced canned)
(add chicken or ground beef if you like)
Rub potatoes with olive oil and sea salt, wrap in foil and bake for 40 min at 375dgrs
Dice tomato into ¼ inch pieces
Chop onion into ¼ inch pieces
Drain black beans of excess juice and pat 20 with paper towel
Take potatoes out of oven, let cool for 20 min, unwrap and slice in half long way. With a sharp knife carve around the edge leaving about 1/8 inch rim. Take a tablespoon and dig out middle
Evenly divide black bean between 8 haves, add heaping spoon of sour cream, top with tablespoon of chopped onion and tomato, generous portion of mex cheese blend on top of that, then place 3-4 jalapeno slices on top of cheese
Place foil on low-med heat grill, place potato halves on foil, close lid and let simmer for 10 min
Serv hot off the grill!
Grilled Brisket Sliders
10lb beef brisket
24 pack Hawaiian rolls
1 head green cabbage
1 jar butter pickle slices
Dry rub ingredients -¼ cup brown sugar, ¼ cup paprika, ¼ cup granulated garlic, 2 tblsp sea salt, 2 tblsp pepper , 2 tblsp cumin, 1 tblsp chili powder
Aioli ingredients -1 ½ cup 2 mayo, 2 tblsp dijon mustard, ½ tspn granulated garlic, ½ tspn pepper, ½ tspn chili pwdr, ½ tspn paprika, ½ tspn curry, 1 tbspn lemon juice, 2 tblsp melted butter
Combine all dry rub ingredients and rub brisket generously, making sure to cover any crevices
Preheat oven to 275, set brisket uncovered on drip pan for 4 hrs
Take out of oven and wrap in foil just before leaving, place in hot bag or cooler to us as warmer box
Onsite pre-heat grill to medium temp, take out of foil and place back on grill for additional 1 ½ hr turning once halfway through, until internal temp is about 180
Pull off grill, let sit for 15 min, trim off excess fat, then slice against the grain
Chop up cabbage to desired slaw size, combine with all aioli ingredients and mix
Slice Hawaiian rolls, layer in 3 slices of brisket, top with slaw, 2 pickles and serve
Sausage and Veggies Foil Grill
1 red bell pepper
2 ears corn
½ large yellow onion 1 medium
4-5 small red potatoes
1 medium sized zucchini
2.5 lbs andoui or smoked sausage (your choice of flavor)
4 tblsp olive oil
1 tblsp dried oregano
1 tblsp dried parsley flakes
½ tspn garlic powder
1 tspn paprika
½ tspn salt and pepper
Optional: chopped parsley
Thinly slice pepper
Chop onion and cut corn into 4-5 pieces
Cut the potatoes into 1 inch cube pieces , slice zucchini
Cut sausage into 1 inch pieces
Preheat the grill to medium heat.
Combine olive oil, oregano, parsley, garlic powder, paprika, ½ teaspoon salt and pepper
Add seasonings mixture to the veggies and meat then toss
Place 2 pieces of tin foil on top of each other.
Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure pouch
Grill over medium heat for 15-20 minutes until veggies are tender.
Remove and top with freshly chopped parsley if desired.
Put A Fork In It Catering & Events
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Sonoran Living is looking for LIVE studio audiences! Reservations are available for FREE via e-mail: firstname.lastname@example.org.
Taping schedule: The show airs live daily. Currently we are only booking audiences for the first Friday of the month. Sign up for our audience! Please send us an email with name(s), date you would like to be in the audience, contact person, e-mail and contact phone number.
What are the age requirements? You must be 18 years or older to attend a taping of Sonoran Living Live.
Should I bring my ID to the studio? Yes, you must have a valid photo ID to enter the studio.
How many seats can I reserve? Group tickets are available.
How long will the taping last? The show will air live for one hour from 9 a.m. to 10 a.m.
What time do I need to arrive for the taping? 8:30 a.m. Late-comers will not be admitted.
Where is the studio? ABC15 Studios, 515 N. 44th Street, Phoenix, AZ