Canyon Grill Chicken Chile Relleno And Country Pork Sausage Recipe

Miracle Whip Recipe

  • 4 egg yolks
  • 1 teaspoon salt
  • 2 teaspoons dry mustard
  • 6 tablespoons vinegar
  • 3 cups vegetable oil
  • 3 tablespoons flour or cornstarch
  • 1 cup boiling water
  • 2 tablespoons granulated sugar
  • 1/4 cup white vinegar
  • 1 tablespoon salt

Description :

With mixer blend egg yolks, salt, sugar, and 2 tablespoons of the vinegar. Very slowly add 1 cup of the oil, a few drops at a time, and mix thoroughly. Add remaining oil a little faster, but be careful to blend each addition before adding more oil. When all oil has been added, add the remaining 4 tablespoons vinegar.
Put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour into a container and cool in the refrigerator.
Yields slightly more than 1 quart.

Canyon Grill Chicken Chile Relleno Recipe

  • 1 blanched green chile (poblano or Anaheim)
  • 1/4 cup diced chicken breast (seasoned to taste)
  • 1/4 cup Monterey jack cheese (grated)

Description :

Fill pepper with cheese and chicken. Dip pepper in buttermilk with egg. Dip in flour. Drop-in hot 350 degrees F vegetable oil for approximately 3 to 4 minutes. Cover with more grated Monterey jack cheese.
Bake for approximately 5 minutes.
Serve with green tomatillo sauce. Garnish with lettuce, tomato, and sour cream.

Praline Biscuits Recipe

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 36 pecan or walnut halves
  • Ground cinnamon
  • 2 cups biscuit baking mix
  • 1/3 cup applesauce
  • 1/3 cup milk

Description :

Preheat oven to 450 degrees F.
Place 2 teaspoons butter, 2 teaspoons brown sugar, and 3 pecan halves in each of 12 (2 1/2 x 1 1/4-inch muffin cups. Sprinkle cinnamon in each cup. Heat in oven until melted.
Mix baking mix, applesauce, and milk until dough forms. Beat 20 strokes. Spoon onto mixture into cups. Bake for 10 minutes. Invert onto a serving plate.
Serve warm.
Makes 12 biscuits.

Peanut Butter Bon Bons Recipe

  • 1 cup (2 sticks) butter
  • 1 1/2 cups graham cracker crumbs
  • 1 cup coconut
  • 1 box confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 cup crunchy peanut butter

Topping

  • 1 package chocolate chips
  • 1/2 stick paraffin wax
Mix all ingredients (except topping) together. Form "dough" into 1-inch diameter balls. Chill on wax paper-lined cookie sheet in the freezer for 2 to 3 hours.
Melt chips and wax in a double boiler. With a wooden pick, dip balls into the topping and then set on a cookie sheet. Chill until set.

White Chocolate Ice Cream

  • 1 cup heavy whipping cream 
  • 1 cup whole milk 
  • 1/4 cup granulated sugar 
  • 7 eggs, separated 
  • 6 ounces white chocolate, chopped (use good quality chocolate, such as Lindt - it should have cocoa butter as one of the top ingredients)

Description :

Combine heavy whipping cream and whole milk in a heavy saucepan with sugar. Bring barely to a simmer. Whisk egg yolks in a medium bowl. Pour hot cream mixture into egg yolks, a few droplets at first, whisking to slowly warm the yolks, then add the cream in a steady stream, continuing to stir. Pour the entire mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and leaves a clean path on the back of a wooden spoon when you draw your finger across the spoon. (If you have a candy thermometer, monitor the temperature and do not let it exceed 170 degrees F.)

Remove from heat and stir in white chocolate until melted. Strain into a bowl to remove unmelted chocolate and any egg yolk that may have coagulated. Cover and refrigerate until thoroughly chilled, Process in an ice cream maker according to the manufacturer's instructions.

Country Pork Sausage


  • 4 pounds pork butt, cut up with fat included
  • 5 teaspoons salt
  • 4 teaspoons ground sage
  • 2 teaspoons ground pepper
  • 1/2 teaspoon cloves or
  • 1 teaspoon ground nutmeg (if desired)
  • 1 teaspoon granulated sugar

Description :

Thoroughly mix the seasonings, and spread it over the cut-up pork butt. Grind the whole quantity through the fine plate of your meat grinder.

If you are stuffing the meat into casings do so immediately after grinding. The sausage should be soft enough to pack tightly into the casings without adding cold water.

To make a bulk sausage that will slice and fry without crumbling, add a scant half cup of cold water to each 4 pounds ground, seasoned sausage, and knead with hands until the meat becomes sticky and dough-like. Pack tightly into molds or pans and chill before slicing.