Big Johns Stampede Chicken Recipes

BIG JOHN'S STEAK AND ONION SUB

Steps:

• Slice bun 2/3 through lengthwise and spread open.
• Place cheese slices on bun.
• Heat skillet or grill to medium to high heat.
• Stir fry steak and onions until cooked through.
• Salt and pepper to taste while cooking.
• Place cooked steak and onions immediately onto bun.
• Top with the mushrooms and peppers to taste.

BIG JOHN'S CALGARY STAMPEDE FLAP-JACKS

Steps:

• Heat griddle to 375.
• Cut bacon slices in half and cook on griddle to desired crispness and set aside. Retain the bacon fat in a bowl.
• Combine all dry ingredients in a large bowl.
• Beat egg into milk until well combined.
• Pour egg/milk combination and melted butter into dry mixture and mix until smooth.
• Spoon a little bacon fat onto the place you will be cooking each flapjack and place one piece of bacon in each of these locations.
• Using a soup ladle, add one scoop of batter over each bacon piece.
• Grill until bubbles pop on the surface of the flapjack then flip and grill until light brown.

BIG JOHN'S OYSTER MOTOYAKI

Steps:

• Scrub the oysters and rinse them off. Shuck the oysters(if you have trouble shucking try placing the oysters in a shallow pan of boiling water for a minute first). Always smell a freshly shucked oyster to make sure it's fresh, they should have no strong odor and merely smell like the ocean.
• Once the oysters are shucked, remove the meat and rinse it off in cold water, being sure to remove any shell fragments or the beginnings of a pearl(these are murder on your teeth) Discard the flat top half of the shell and keep the lower bowl shaped half, rinsing them out as well. Dry the meat by patting between 2 paper towel sheets.
• Whisk the mayonnaise, miso paste and peppers together. Set aside.
• Lightly saute the mushrooms and onion in butter to remove some of the water.
• Heat oven to 400°F.
• Spread a thin layer of mayo mixture on the bottom of each shell.
• Cut the oyster meat into 4-6 pieces per oyster and divide evenly onto the shells.
• Divide the onion & mushroom mixture evenly into shells and top off thickly with the mayonnaise mixture, being sure to completely cover everything in the shell with the mixture.
• Place the shells on a baking sheet or arrange them in a shallow pan as level as you can.
• Place oysters in the oven on the top rack and bake for 20-25 minutes. The tops should be a nice dark brown when done.
• Remove oysters from the oven, placing a small amount of Masago on each and serve with a lemon wedge.

JOHN'S CITY CHICKEN

Steps:

• Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
• Mix parsley into eggs.
• Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
• Brown on all sides in hot oil.
• Place in large baking pan and add chicken broth.
• Cover and bake at 325ºF for 2 hours, basting occasionally.

BIG JOHN'S SOUTHERN FRIED CHICKEN

Steps:

• Clean chicken pieces being sure to remove any extra fat and skin.
• Combine marinade ingredients in large bowl.
• Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
• Heat deep fryer to 350 degrees F.
• Combine milk with beaten egg in med.
• bowl.
• Combine remaining dry ingredients in another bowl and mix well.
• Dry marinated chicken on paper towel.
• Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
• Place coated chicken pieces on a plate and let stand for 10 minutes.
• Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
• Remove from deep fryer and allow to drain for several minutes prior to serving.

BIG JOHN'S FRIED HAM AND CHEESE SUB

Steps:

• Slice sub bun 2/3 way through lengthwise and spread open.
• Spread bun with mayo.
• Heat un-oiled skillet or grill to medium heat.
• Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!

BIG JOHN'S STAMPEDE CHICKEN

Steps:

• Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
• Let stand at least 2 hours, turning to coat.
• Heat oil in a heavy skillet.
• Add sugar and let it brown and bubble.
• Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
• Add marinade and cook on low heat, covered, until tender: about 45 minutes.