Chef Steven Pilat's BBQ Chicken Pizza and Tortilla Soup


by Laura Mazol

Posted on February 6, 2012 at 12:50 PM


BBQ Chicken and Blue Cheese Pizza
Use leftover chicken wings with BBQ sauce, store bought pizza crust and sauce. Spread a little sauce on pre baked crust, toss the wings in a bowl with extra BBQ sauce and spread on pizza. Top with blue cheese and mozzarella mixed in. Garnish with green onions.
Potato chip breaded chicken breast:
   Using leftover potato chips, blend chips and corn flakes or bread crumbs in a food processor until course. Marinate chicken breast or tenders in Bar T Island sauce and marinade   ( ) . Bread chicken using seasoned flour, beaten eggs and potato chip mix. Dip chicken in seasoned flour, shake of excess. Dip in egg wash and then into potato breading mix. Refrigerate at least 30 minutes, Fry at 350 for 5-7 until internal temperature of 165 degrees.
 Pretzel breaded fish filets:
 Same process as chicken recipe but substitute pretzels for potato chips. Let fish sit in refrigerator for 30 minutes and pan fry in vegetable or peanut oil for 3-5 each side. Fish should have an internal temperature of 140.
Spinach artichoke puffs:
 Using leftover spinach dip, mix a little parmesan cheese into spinach dip if there is no cheese originally. Drain in a colander for 10 minutes to remove excess moisture. Press 2 store bought biscuits down on a flat surface and place them in a greased cupcake pan. Edges should come over top of muffin pan. Fill dough with spinach mix and top with parmesan cheese. Bake at 350 for 10-14 minutes until golden brown.


Tortilla Soup:
2T vegetable oil
½ c diced onions
2T minced garlic
½  jalapeno diced
2T tomato paste
1 shiner bock
3-4 c tortilla chips  ( )
1 Qt chicken broth
1T ground cumin
1 dried ancho chile; seeded
Heat oils in 2 qt sauce pot and sauté onions until translucent. Add garlic, jalapeno and tomato paste, cook until slightly caramelized. Add beer and simmer for 5 minutes. Add chips and broth, cook until chips soften. Season with cumin and add ancho chile, simmer for 30 minutes. Puree soup, and season with salt and Tabasco.
Best tortilla chips in the world!!!!!!! Find them at the Coppell Farmers Market on Saturdays.