Publix Tailgater of the Match
Publix Player Pick Recipes
Makes 1 roll – 8 pieces
1/2 sheet nori, cut longer side of full sheet in half
1/2 cup sushi rice, cooked and seasoned
1 oz carrots, julienned
1/4 red bell pepper, julienned
1/4 cucumber, seeded and julienned
1 makisu (sushi mat)
Soy sauce, pickled ginger, and wasabi, if desired
Place a half sheet of nori, glossy side down, with longer side facing towards edge of cutting board.
Wet hands lightly in a bowl of water; place 1/2 cup rice in the center of nori. Using fingertips, spread rice neatly and evenly to all four corners and to all four sides of nori; careful not to crush rice grains. Pick up the 2 far corners of nori and flip over, keeping even with makisu. The glossy side of nori should be facing up.
Place julienned carrot across width of nori at about 1 inch from edge. Lay bell pepper slices next to the carrot. Place cucumber next to bell pepper. The edges of nori must be flush with makisu before rolling.
Pick up edge of makisu nearest to edge and move it forward tucking leading edge in towards cucumber. Hold ingredients in place with finger tips. Press down lightly and roll leading edge of makisu forward. Lift leading edge of makisu, so it does not roll inside sushi roll. Push makisu gently forward so nori will make a complete wrap around roll from outside.
Gently grip makisu with both hands at center, then move towards ends while pressing firmly. Gently pack in the rice and ingredients that are sticking out of the ends. Slice the roll exactly in the middle. Take the 2 pieces and lay them side by side and slice in the center again. Slice each remaining piece in the middle one more time making 8 total pieces.
Makes 4 Servings
1 tablespoon vegetable oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
1 cup ketchup
2 tablespoon Worcestershire sauce
1/3 cup brown sugar
3 tablespoon apple cider vinegar
1 tablespoon black pepper
Salt to taste
Place oil in a pot over medium heat. Place the onions in the pot and begin to sweat the onions. Once the onions are translucent add the garlic and cook until aromatic. Next, add the ketchup, Worcestershire, brown sugar, apple cider vinegar, and black pepper. Reduce heat to low and allow to simmer for 1 hour, stirring occasionally. Add the salt at the end to adjust the seasoning.
Use on pulled pork, grilled chicken, or Publix smoked deli ribs.
Jamaican Ox Tail and Stewed Peas
Makes 6-8 Servings
- 2 lb Oxtail
- 1/4 cup all-purpose flour
- 3 tablespoon vegetable oil
- 1 yellow onion, diced
- 2 tsp garlic, minced
- 1 tsp thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 habanero pepper, minced
- 2 green onions
- 1 teaspoon allspice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon curry powder
- 1 – 15oz can butter beans
- 2 cups unsalted beef broth
- Salt and Pepper, to taste
Dredge ox tail in flour, shaking off any excess and set aside. Place the oil in a wide pot over a medium heat. Once the oil is hot sear the floured ox tail on all sides and set aside.
Next, place the onion into the pot and begin to cook. Once the onions become slightly fragrant add the garlic, thyme, paprika, tomato paste, habanero, green onion, allspice, Worcestershire, and curry powder. Continue to stir occasionally for another 2 minutes. Add the butter beans and beef broth and stir until combined. Place the ox tails back in the pot and bring liquid to a simmer. Place a lid on the pot and allow to simmer, adding more broth as needed, for 3-4 hours.
Milanesa con Papas Fritas
Makes 4 Servings
1/2 cup flour
Salt and Pepper
1 tablespoon dried oregano
1 tablespoon parmesan cheese, grated
1 cup bread crumbs
1/3 cup vegetable oil
2 lb top round, scaloppini
1/2 cup tomato sauce (or marinara)
4-8 slices deli ham
4-8 slices mozzarella cheese
1 package home style cut French fries
Place the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl whisk eggs. In a third bowl mix oregano, parmesan cheese, and bread crumbs.
Place the vegetable oil in a large sauté pan over medium-high heat. While the oil is heating, coat the top round in seasoned flour, then shake off any excess flour. Next dredge the floured top round in egg. Then coat the top round in seasoned bread crumbs. Place the breaded top round in the heated oil and cook for 2-3 minutes or until golden brown. Turn the top round over to cook the other side until golden brown.
Place the fried top round on an oven safe dish. Top with tomato sauce, ham, and cheese. Place under a boiler until cheese melts and starts to brown. Set aside.
Fry the French fries according to the package instructions and serve.