TAYLOR TAKES A TASTE SALLY MAKES & TAYLOR TAKES CLIENT PORTFOLIO

TAYLOR TAKES A TASTE SALLY MAKES & TAYLOR TAKES CLIENT PORTFOLIO

Chipotle Sausage Bacon Pinwheels Makes about 36 rolls Pinwheel Dough: 3 cups unbleached bread flour 1 cup white whole wheat flour 2 cups milk 4 Tablespoons unsalted butter, plus extra for the bowl 2 Tablespoons granulated sugar, divided 1 1/2 teaspoons kosher salt 1 package rapid rise yeast 1/4 cup lukewarm water For Making Pinwheels: 10 Tablespoons unsalted butter, melted 2 Tablespoons Tabasco Sweet and Spicy Pepper Sauce 1 Cup chopped scallions, white and green part 1 egg, beaten For the Chipotle Cream Filling: 1 pound bulk breakfast sausage 3/4 pound bacon 8 ounces cream cheese, room temperature 1 cup chopped yellow onion 3/4 cup chopped green bell pepper 1/2 cup chopped celery 2 teaspoons chopped garlic 1/3 cup grated Parmesan cheese 1/4 cup Tabasco Chipotle Pepper Sauce 1 Tablespoon Tabasco Sweet and Spicy Pepper Sauce 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 1/4 teaspoon dry thyme Make the pinwheel roll dough. Into the work bowl of a stand mixer fitted with the dough hook attachment add the flours. In a saucepan over medium heat, warm the milk, 4 Tablespoons butter, 1 1/2 teaspoons kosher salt and 1Tablespoon plus 2 teaspoons of sugar until the butter is melted. Stir. Remove the pan from the heat and let the milk mixture cool until lukewarm. In a small bowl add the yeast, remaining 1 teaspoon sugar and 1/4 cup water. Stir to mix and set mixture aside. Turn the mixer speed to low. Add the lukewarm milk and yeast mixtures. When the flour and liquids are mixed, raise the speed to medium and beat the dough for 8 to 10 minutes, or until the dough forms a ball and clears the sides of the mixer. Remove the dough from the mixer and put into a large buttered bowl. Cover with a clean dish towel. Let the dough rise until doubled in bulk. Punch the dough down and put the dough into a large, sealable plastic storage bag. Refrigerate for up to 3 days or freeze and thaw before making the pinwheels. To make the Chipotle Cream Filling, cook the sausage in a nonstick sauté pan over medium heat until browned and crumbly. Drain the sausage on a layer of paper towels. Empty the sausage grease from the sauté pan and set pan aside. Fry or bake the bacon and drain the bacon on a layer of paper towels. In the sauté pan add the onions, peppers, celery and garlic. Cook over medium heat, stirring frequently until the onions are translucent, about 10 minutes. Remove the pan from the heat and set aside. In the work bowl of a food processor, add the cream cheese, onion and pepper mixture, parmesan, Tabasco Chipotle Pepper Sauce, Tabasco Sweet and Spicy Pepper Sauce, salt, pepper and thyme. Process the ingredients until they are will mixed. Crumble the cooked bacon and add to the processor. Pulse the processor until the bacon and chipotle cream are just mixed. Set aside. To assemble the pinwheels, remove the chilled dough from the refrigerator. Divide the dough into half. Roll each half on a floured work surface to form a 12 inch by 12 inch square. Working quickly, cover each dough square with a layer of Chipotle cream, leaving uncovered a 1 inch margin of dough on one of the ends. Cover each of the dough halves with crumbled sausage and chopped scallions, leaving the 1 inch margin of dough uncovered. Paint the dough margins with beaten egg. Roll the pinwheels up, starting from the end opposite the dough margin, into a log. Press the roll to make certain the egg washed end is sealed. Cut each log into 18 slices and place on parchment lined baking sheets or in buttered round baking pans. (If the dough feels too warm at this point, return the logs to the refrigerator to chill before slicing) Preheat the oven to 375 degrees. Mix 2 Tablespoons Tabasco Sweet and Spicy Pepper Sauce into the melted butter. Brush the tops of the pinwheel dough with the Sweet and Spicy Melted Butter. Let the rolls rise until doubled in bulk. Bake the pinwheels 18 to 22 minutes or until they are light golden brown. Remove the pinwheels from the oven and cool on/ in their pans. Serve or freeze until needed.

Original Red Roasted Cauliflower Salad Serves 8 For The Salad: 10 cups bite sized cauliflower pieces (about 2 medium heads) 1/4 cup olive oil 1 Tablespoon Original Red Tabasco Sauce 1 Tablespoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 2 cups halved red grape tomatoes 1 1/2 cups chopped red bell pepper 6 ounces blue cheese, crumbled 1/3 cup chopped scallions For The Dressing: 1/3 cup drained, oil packed sun dried tomatoes 1/4 cup orange juice 3 Tablespoons olive oil 2 Tablespoons Apple Cider Vinegar 2 Tablespoons Ketchup 1 Tablespoon fresh lemon juice 1 teaspoon chopped garlic 1 teaspoon Original Red Tabasco Sauce 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce Preheat the oven to 400 degrees. In a large bowl add the cauliflower, 1/4 cup olive oil, 1 tablespoon of Original Red Tabasco, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Toss until all ingredients are well mixed. Empty the cauliflower on to a large baking sheet. Roast the cauliflower in the oven for 20 to 30 minutes, stirring occasionally, until the cauliflower is crisp tender. Remove the cauliflower from the oven. Set aside. To make the dressing, put the sun dried tomatoes, orange juice, 3 tablespoons olive oil, vinegar, ketchup, 1 tablespoon. lemon juice, garlic 1 teaspoon Original Red Tabasco, 1/2 teaspoon salt and 1/2 teaspoon Worcestershire sauce into the work bowl of a food processor. Process until the ingredients are well blended. Set dressing aside. Put the roasted cauliflower into a large bowl. Add the grape tomatoes, red bell pepper, blue cheese and scallions. Pour the dressing over the vegetables. Toss the salad with the dressing until well mixed. Serve the salad immediately or chill and serve cold.

Garlic Tabasco London Broil Serves 6 2 to 2.5 pound London Broil cut top round steak 1/2 cup apple cider vinegar 1/2 cup orange juice 1/2 cup apple juice 1/3 cup canola or peanut oil 3 Tablespoons Garlic Tabasco Sauce 2 Tablespoons fresh lemon juice 4 teaspoons honey (can use up to 2 Tablespoons. if you prefer a sweeter marinade) 1 1/2 teaspoons salt 1 scant teaspoon freshly grated orange zest 1/2 teaspoon coarse ground black pepper 1/2 teaspoon dry thyme 1/2 teaspoon Habanero Tabasco Sauce In a medium bowl add the vinegar, orange juice, apple juice, oil, Garlic Tabasco Sauce, lemon juice, honey, salt, orange zest, pepper, thyme and Habanero Tabasco Sauce. Whisk ingredients together until well combined. Remove the steak from its packaging. Pierce the meat on both sides with a knife or large fork, if desired. Put the meat into a large, resealable plastic bag. Pour the marinade into the bag, over the top of the meat. Seal the bag, pressing out the excess air. Marinate the meat for 4 or up to 24 hours, turning the marinade bag over every few hours. Remove the meat from the bag and bring to room temperature. Discard the marinade. Grill the meat on an oiled rack at medium/high heat until the meat registers 135 to 140 on a meat thermometer. (Cook to 145 if you prefer a more medium finished steak) Turn the London Broil once while cooking. Remove the meat from the grill and rest for 10 minutes. The meat will continue to cook while resting. Cut the meat across the grain at a 45 degree angle. Serve London Broil warm or at room temperature.

Individual Chipotle Tabasco Cheddar Sausage Frittatas Serves 6 Texas- sized muffin pan sprayed with cooking spray 1 pound bulk breakfast sausage, cooked crumbled and drained on paper towels 2/3 cup green bell pepper 1/2 cup chopped red onion 1/2 cup chopped scallion ( white and green part) 1/2 teaspoon minced garlic 3 Tablespoons Tabasco Chipotle Pepper Sauce 1 Tablespoon unsalted butter 12 large eggs 3 Tablespoons heavy cream 1/4 teaspoon salt 1/4 teaspoon coarse ground black pepper 2 cups extra sharp cheddar cheese Preheat the oven to 350 degrees. Put the green pepper, onion, scallions, garlic, Chipotle Tabasco, and butter into a large non-stick skillet. Cook the vegetables over medium heat, stirring frequently, for 5 minutes. Remove the Chipotle vegetables from the heat. Let cool and set vegetable mixture aside. In a large bowl add the eggs, cream, salt, and pepper. Stir until just blended. Add the cheddar cheese. Stir until just blended. Add the cooked, drained sausage and Chipotle vegetables and stir until just blended into the egg mixture. Divide the frittata mixture evenly between the 6 sprayed Texas-size muffin cups.bake frittatas for 18 to 22 minutes or until the center is just set. Remove from the oven and let cool on a wire rack for 10 minutes. Invert the muffin pan to remove the frittatas. Place the frittatas right side up on the wire rack. Serve frittatas warm or at room temperature. Cooled frittatas may be wrapped in plastic wrap and refrigerated for up to 2 days before serving. Transport chilled frittatas in a cooler to the tailgate and serve them at room temperature.