Smackdown Recipes Wednesday, August 31, 2011


Chef Steve Carideo
Chicken breast 1 ea
Pulled pork bbq 2 oz
Bbq sauce 1 oz
Tabasco sauce 4 drops
Molasses 1 TBSP

Smoked sausage 3 oz piece
Mixed vegetables 3 oz
Oregano 1 tsp
Basil 1,5 tsp
Butter 2 TBSP
Salt and pepper to taste

Chef Walter
Chicken and Smoked Sausage

1 half boneless, skinless chicken breast
1 tsp cooking oil
3 oz smoked sausage
½ onion, chopped
1 TBSP beef soup base
½ cup water
¼ tsp nutmeg


Chef Steve Carideo

Cut pocket in chicken breast and stuff with cooked pork bbq, spread bbq sauce and Tabasco over pork. Close breast then grill on charcoal grill on medium heat until done. Brush chicken with molasses just before removing from grill.
Slice smoked sausage into ¼ inch rings. Mixed vegetables consisting of carrots, cauliflower, broccoli and onions. Heat butter in sauté pan and add vegetables and sausage. Heat until hot through. Add oregano, basil, salt and pepper and adjust seasoning. Use your favorite mashed potato recipe and place potatoes in center of plate. Set chicken on top of potatoes. Arrange vegetables and sausage in front of chicken.

Chef Walter
Cut chicken diagonally into thin slices. Cut sausage diagonally into ¼ inch slices. Heat oil in a non stick skillet and tip skillet to coat the bottom. Add chicken and stir until it has lost its color. Stir in onions. Add sausage slices and cook until hot through. Add beef base and water and stir to mix. Allow to come to a boil. Dust with nutmeg and allow to cook until sauce has thickened. Serve with mixed vegetables and green beans.


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