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EAT Floribbean Cajun Surprise Pretzel Burger courtesy of Chef Robert, Creator of Chef of the Future Brand Seasonings, Not only does this burger have a surprise in the center of the patty, —CHEF ROBERT PLACE the cooked burger on the bun and start building the burger, first with the bacon, then add the tomato, lettuce and onion rings. Place the Floribbean mayo coated bun top on the stack. The burger can be secured together with a bamboo skewer until ready to eat. SERVES one very hungry tailgater! Cheers Cajun Beer Battered Onion Rings These are great with the Floribbean Mayo, no burger needed. Each burger consists of: 8 ounces ground beef 1–2 ounces andouille sausage 2–3 ounces gorgonzola cheese 2 slices thick cut cherry wood bacon (precook before assembling the burger) Chef of the Future Floribbean Rub and Seasoning tomato lettuce Cajun Beer Battered Onion Rings (recipe follows) Floribbean Mayonnaise (recipe follows) Pretzel Bun, 5-inch diameter as the patty will shrink (For the ultimate pretzel bun, see if a bakery or local soft pretzel company can supply them.) COOK the andouille sausage and let cool. Take the 8 ounces of ground beef and make 2 thin patties about 6-inches in diameter. Place the sausage in the center on one patty and place the other patty on top. Seal the edges together and reshape into a 6-inch thick patty. Season the patty well, both sides with Chef of the Future Floribbean Seasoning Rub. (An espresso coffee, cocoa, chipotle’ pepper based rub.) Set aside. PREP the onion rings, bacon, Floribbean Mayonnaise, cheese, lettuce and tomato. 2 3 2 2 1 2–3 cups all purpose flour tablespoons Chef of the Future Cajun Seasoning tablespoons vegetable oil eggs 12-ounce beer large white onions Oil for deep frying Salt to taste (if needed) MIX the flour, seasoning, oil and eggs together in a large bowl. Add the beer and whisk until smooth. Tap the base of the bowl to bring any air bubbles to the surface. Peel the onions and slice then into 3/8-inch rings, separated. Dipthe rings into the batter, covering completely and shake off the excess. Fry in hot oil (375° to 400°F) until golden brown, turning several times. Remove and drain on paper towels. These can be batch fried and reheated later in a 300°F oven until hot. Floribbean Mayonnaise 1 8 1 / 4 1 / 4 cup real mayonnaise drops of ketchup teaspoon Chef of the Future Floribbean Seasoning teaspoon mustard powder COMBINE and mix well. Adjust seasonings to your taste preferences. Let sit for ½ hour before using. Fruit Kabobs with Dandies Marshmallows courtesy of Chelsie Jangord, in-house chef at Dandies Marshmallows Serves: 8 kabobs 1 peach, sliced grapefruit, cut into chunks 1 banana, sliced 8 watermelon chunks 8 pineapple chunks 8 Dandies Marshmallows 8 wooden kabob skewers 1 / 2 70 TAILGATER SEPTEMBER/OCTOBER 2016 SOAK the skewers in water for at least 15 minutes. Slide the pieces of fruit and the marshmallows down the skewers. Pop on the grill, let cook 2 to 3 minutes on each side. Enjoy! Top to bottom: courtesy of Chef Robert, Creator of Chef of the Future Brand Seasonings,; courtesy of Dandies Marshmallows. Opposite: courtesy of McCormick, GRILL the patty to your desired doneness and when halfway done, place the cheese on top to melt. Liberally coat the bun bottom and top with the Floribbean Mayonnaise.