Best Bob Ws Slinger Recipes

SMACK 'N' CHEESE SLINGER

Smack 'n' Cheese Slinger image

Provided by Food Network

Time 14h25m

Yield 24 servings

Number Of Ingredients 40

Ingredients

a's1 jumbo link Delia's Chicken Sausage, recipe follows
Two 2-ounce slices Mac 'n' Cheese, cold, recipe follows
1 hoagie roll, toasted
4 ounces cooked collard greens, hot
1 to 2 tablespoons Comeback Sauce, recipe follows
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons dark brown sugar
1 tablespoon garlic powder
1 tablespoon crushed red pepper flakes
1 tablespoon white pepper
2 teaspoons freshly ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon cayenne
1 teaspoon dried savory
1 teaspoon dried thyme
5 pounds chicken thighs, skin-on and deboned, cut into 1-inch cubes
1/2 cup chicken stock, cold, optional
Vegetable oil, for coating, optional
Nonstick cooking spray
2 cups 2-percent milk
3/4 cup half-and-half
1/4 cup sour cream
6 eggs
1/2 cup all-purpose flour
1/4 teaspoon white pepper
Kosher salt
3 cups shredded Cheddar
1/2 cup grated Parmesan
12 cups cooked pasta
1 medium onion, diced
2 cups ketchup
2 cups brown sugar
2 cups apple cider vinegar
2/3 cup yellow mustard
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon Worcestershire sauce
12 ounces grape jelly

Steps:

Cook the Delia's Chicken Sausage on a very hot griddle until cooked through, about 10 minutes. On the same griddle cook the Mac 'n' Cheese until a cheesy crust forms, 2 to 3 minutes per side. Place the sausage on the hoagie roll. Place the grilled Mac 'n' Cheese next to the sausage and top with the collard greens and a drizzle of the Comeback Sauce. Serve hot.
In a large bowl mix together the paprika, salt, sugar, garlic, red pepper, white pepper, black pepper, sage, cayenne, savory and thyme. Sprinkle the spices over the chicken, making sure the spice mixture is evenly distributed throughout. Cover and refrigerate for 12 hours.
Prepare the meat grinder with the coarse die for a coarse grind. Grind the chicken and let it fall into a large bowl.
Preheat the oven to 400 degrees F.
To make sausage links, add the chicken stock to the ground chicken and combine thoroughly. Use a sausage stuffer to stuff the meat into the casings. Place the links on a sheet tray and bake until the sausages are cooked through and the internal temperature reads 165 degrees F, 15 to 20 minutes.
To make ground sausage patties, portion out the chicken mixture to 2 1/2-inch disks. Heat a griddle or grill pan over high heat. Coat the pan with vegetable oil and cook the sausage patties until cooked all the way through, about 5 minutes on each side. Yield: 25 links
Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
In a large bowl, add the milk, half-and-half, sour cream and eggs, and mix together. Whisk in the flour, pepper and some salt. Using a rubber spatula, fold in the Cheddar and Parmesan. Add the pasta and gently stir to combine. Pour the mixture into the prepared baking dish. Cover with foil and bake for 40 minutes.
Remove the foil and bake for 10 minutes more. Yield: 24 squares
In a large saucepot set over medium heat, sweat the onions until translucent, about 5 minutes. Add the ketchup, sugar, vinegar, mustard, chili powder, salt, Worcestershire and jelly. Stir to combine. Bring to a boil and then lower the heat to a simmer, stirring often until the sauce reduces by one-third, about 20 minutes.

SLINGER

Slinger image

This recipe is from a little Mom and Pop diner in St. Louis called Eat-Rite. In my younger days when I would be out partying with my friends on a Friday night, we always wound up at Eat-Rite and had Slinger's all around. This is the best late night dish.

Provided by Wayne Boggs

Categories Other Main Dishes

Time 25m

Number Of Ingredients 5

Ingredients

3 spicy pork sausage patties ( i use great value brand from walmart)
2 eggs
1/2 c shredded hashed browns
1 generous ladle of chili
1/4 c shredded cheddar cheese

Steps:

1. This dish is done in steps and layered.
2. Fry sausage patties till done. Using the renderings fry 2 eggs sunny side up. Remove from pan and set aside
3. Brown hash browns in frying pan or griddle. Remove and set aside. Warm chili on stove top or microwave. Get ready to assemble.
4. 1st layer- 3 sausage patties 2nd layer- hash browns 3rd layer- 2 eggs 4th layer- generous ladle of chili 5th layer- shredded cheddar cheese

THE BEST SHISH KEBABS

The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
Prepare a grill for medium-high heat.
Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

BOB W'S SLINGER.

Bob W's Slinger. image

Been making this for a long time how. The boys just love this it is fast and easy..

Provided by Bob Wakeman

Categories Other Main Dishes

Time 35m

Number Of Ingredients 8

Ingredients

cooked hash browns
4 slice cooked bacon
chili with beans already cooked
4 cooked egg,s your way
1 cooked pancake
shreeded cheese, your choice.
1 small onion diced.
a few dashes of hot sauce.

Steps:

1. This can be put together fast if you have every thing cooked and ready to go. I use a large cast iron skillet to cook every thing. On a large plate. Placed some cooked hash browns top with some cheese, then some onions, some chili, two cooked eggs, two slices of bacon, the pancake . Two cooked eggs, some more cheese, a little onion two more slices of bacon. Top with chili and some hot sauce. Dig in. It may sound bad. But it is so good. This will stay with you a wile.