5 Potatoes (I used Golddust, what I had.)
1T Extra Virgin Olive Oil
1/2T TONY’S Creole Seasoning
1/4tsp Sea Salt
3/4c Miracle Whip
1tsp Lemon Juice
1.5-2T Sweet Relish
3T REAL Bacon Pieces
4T Celery, minced
4T Sweet MINI Bell Peppers, chopped.
2T Onions, minced
1c Crab (I used imitation… I’m cheap!)
Boiled Eggs, sliced
For HEAT Optional Adds: Louisiana Hot Sauce (Or, to top each Bowl), Minced Jalapenoes (Or, to top each bowl), Cayenne, Red Pepper Flakes
Cube Potatoes. Add Potatoes to ziploc bag. Add half Oil. Shake. Add in HALF Pepper, Creole, and Salt, shake. Add in Rest of Oil, then Season, shake. I allow to set/marinade 30minutes. Grill in Foil. (Or bake how desired).
I premake Sauce, and set aside til use. You can eat this salad warmed or cooled. If cooled (As most are): Grill or Bake Potatoes. Set into fridge to cool some. Mix with Sauce, stir in Vegis, NO LONGER THAN 30 minutes prior to serving. Top with Egg Slices and Shredded Cheese.
Optional to sprinkle top of Cheese, LIGHTLY, with Lawry’s Seasonal Salt, or More Creole. (I SKIPPED the extra salting).
Notes: I add Sauce close to serving time, due to Potatoes Eating Up Sauce. More flavorful that way.
Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)
Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce
Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice
First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)
*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
(Seasons can be altered to taste)
Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
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Posted in Appetizers, Main Dish O' Food, Marinades, Sauces, & Spices, Recipes
Tagged bacon, beef, burger, creole, fries, game day recipe, grilling, manwich, porter, steak, sweet potato