Tulsa Oklahoma Inspired Dishes
Cookbook
Meet the team!
Appetizers Chicken & Waffles 3 Mac N’ Cheese 5 Chili Cheese Fries 7 Drinks Cherry Limeade 9 Vanilla Milkshake 11 Coffee Mocha Milkshake 13 Entrees Homestyle Chili 15 Fry Bread Taco 17 Fried Onion Burger 19 Potato Chips 21 Table of Contents
Chicken & Waffles
Fried butter milk chicken thighs paired with homemade waffles, candied jalapenos and hot honey sauce
Yield: 10
Serving Size: 3 pieces
Ingredients
• 10 chicken thighs
• 40 oz ap flour
• 16 oz cornstarch
• 2 tbsp paprika
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tbsp pepper
• 32 oz butter milk
• 18 oz ap flour
• 1 tbsp baking powder
• 3 tbsp sugar
• 1/2 tbsp salt
• 1/2 tbsp cinnamon
• 16 oz butter milk
• 4 oz vegetable oil
• 2 ea eggs
• 1 tsp vaniila extract
• 40 oz honey
• 1 lb jalapeno peppers
• 1 cup apple cider vinegar
• 3 cups granulated sugar
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 1/2 tsp cayenne
Method of Prep
Hot Honey
1. Bring honey and chilies to a simmer
2. Reduce heat to low and cook for one hour
3. Remove from heat and let it sit for 30 minutes
4. Taste and adjust, then store and cool
Waffles
1. Beat egg whites until stiff peaks form
2. Combine all dry ingredients into a large bowl
3. In a separate bowl, combine all wet ingredients, and the egg yolks, do not add the egg whites
4. Add the dry ingredients into the wet ingredients, be careful not to over mix
5. Gently fold in the egg whites to the waffle mix
6. Cook waffles in a heated waffle iron
Fried Chicken
1. Preheat fryer to 325 F
2. Cube chix into bite sized pieces
3. Cover chix in butter milk brine overnight
4. Combine all dry ingredients for dredging
5. Dredge chix and immediately fry in oil to 165
*Dairy-butter milk (chix brine and waffle batter)
Gluten-flour (chix breading)
Eggs-waffle batter
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Mac N’ Cheese
Elbow pasta covered with gruyere and cheddar cheese sauce topped with fried onion strings
Yield: 10
Ingredients
• 2 1/4 lbs elbow pasta
• 1 1/2 lbs unsalted butter
• 1/2 cup ap flour
• 4 1/2 cups whole milk
• 1 1/2 cups heavy whipping cream
• 6 cups gruyere cheese
• 3 cups cheddar cheese
• Salt to taste
• Pepper to taste
• Parsley garnish
Method of Prep
1. Preheat oven to 325 degrees and gather ingredients
2. Shred the cheese and toss to combine, reserve two cups for the top of the macaroni
3. In a medium pot, bring water to a boil for the macaroni while you prepare the cheese sauce
4. Add the pasta to the boiling water right around when you are letting the cream sauce reduce/thicken, before adding the cheese. Cook it for less than al dente
5. Melt butter into a large pot over medium heat. Use a spatula to stir in the flour to form a row until light brown.
6. Add in the heavy cream/milk slowly, stirring continuously, until heated through and thickened
7. Add seasonings and remove from heat
8. Gradually sprinkle in four cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk
9. Once the macaroni is cooked, drain it and add it to the warm pot you boiled it in, pour the cheese sauce on top and stir to combine. Transfer to a lightly greased hotel pan, and top with cheese
10. Bake for 20 minutes, if desired broil at 450 for three minutes to brown the top
*Dairy-cheese, heavy cream, milk
Gluten-pasta (macaroni noodle)
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Chili Cheese Fries
Hand-cut fries topped with homestyle chili and melted cheese
Serving Size: 20
Ingredients
• 6 lbs potatoes
• 80 oz homestyle chili
• 20 oz mac n’ cheese sauce
• salt to taste
Method of Prep
1. Cut the potatoes to the desired shape
2. Partially steam the potatoes and hold until service
3. Fry one handful of fries to order
4. Top fries with 4 oz ladle of chili and a 1 oz ladle of cheese sauce
*Dairy-cheese sauce
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Cherry limeade
Sparkling, freshly squeezed limeade with maraschino cherry juice and topped with a cherry
Yield: 10
Serving Size: 1 cup
Ingredients
• 20 cans of Sprite
• 60 ea cherries
• 5 ea limes
• 5 cups of ice
• 40 tbsp maraschino syrup
Method of Prep
1. Place 2 cherries and 1/2 a lime in the bottom of the drink
2. Add ice and the Sprite
3. Add 2 tbsp of maraschino syrup and juice from 1/2 a lime
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vanilla milkshake
Vanilla ice cream shake topped with whipped cream and a cherry
Yield: 10
Serving Size: 1 cup
Ingredients
• 3 cups granulated sugar
• 4 cups heavy whipping cream
• 9 cups milk
• 3/10 tbsp vanilla extract
• 1 1/2 tsp salt
• 10 cups vanilla ice cream
• 5 cups milk
• 4 cups whipped cream
• 12 cups heavy whipping cream
• 19 1/2 tbsp powdered sugar
Method of Prep
1. In a stand mixer, beat together the sugar and heavy cream until the desired whipped consistency
2. Make the cream anglaise
3. Use the ice cream machine to make the ice cream
4. Store in desired container in freezer until service
5. Add the ingredients for the desired milkshake into a blender
6. Blend until desired consistency
7. Serve in a milkshake cup and top with whipped cream
*Dairy-heavy cream, milk
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Coffee mocha milkshake
Coffee flavored milkshake with chocolate drizzle and topped with whipped cream and a cherry
Yield: 10
Serving Size: 1 cup
Ingredients
• 2 1/2 cups cold brew coffee
• 6 1/2 cups vanilla ice cream
• 1 tbsp cocoa powder
• 1 cup ice(optional)
• 2 cups whipped cream
• 1 cup chocolate
• 12 cups heavy whipping cream
• 19 1/2 tbsp powdered sugar
Method of Prep
1. In a stand mixer, beat together the sugar and heavy cream until the desired whipped consistency
2. Make the cream anglaise
3. Use the ice cream machine to make the ice cream
4. Store in desired container in freezer until service
5. Add the ingredients for the desired milkshake into a blender
6. Blend until desired consistency
7. Serve in a milkshake cup and top with whipped cream
*Dairy-heavy cream, milk
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Homestyle Chili
Homestyle chili topped with cheese and sour cream served with cornbread
Yield: 6
Serving Size: 1 bowl
Ingredients
• 2 tbsp EVOO
• 2 ea red onion
• 2 ea red bell pepper
• 2 ea carrots
• 3 ea celery
• 1/2 tsp salt
• 4 cloves garlic
• 2 tbsp chili powder
• 2 tsp cumin
• 1 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 29 oz tomatoes
• 30 oz black beans
• 15 oz pinto beans
• 2 cups vegetable stock
• 1 ea bay leaf
• 2 tsp sherry vin
• 1 ea carrots
• 1 ea celery
• 1/2 each onion
• 1/3 tbsp olive oil
• 1/2 bunch green onion
• 3 cloves garlic
• 3 sprigs parsley
• 2 sprigs thyme
• 1 ea bay leaf
• 1/3 tsp salt
• 2 cups water
• 1/2 cup ap flour
• 1/2 cup yellow corn meal
• 1/3 cup white sugar
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 3/20 cups vegetable oil
• 1/2 ea egg
*Dairy-heavy cream, milk
Method of Prep
1. Preheat oven to 400 degrees F, and lightly grease cooking pan
2. Whisk flour, cornmeal, sugar, baking powder, salt, milk, vegetable oil and egg, and whisk until well combined. Pour batter into prepped pan
3. Bake in oven for about 20 minutes
4. Chop carrot, celery, and onion into 1-inch chunks
5. Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
6. Strain. Discard vegetables
7. In a large Dutch oven, warm the olive oil until it shimmers. Add the chopped onion, bell pepper, carrot, celery, and 1/4 tsp of salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes
8. Add the garlic, chili powder, cumin smoked paprika and oregano. Cook until fragrant while stirring constantly about 1 minute
9. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth, and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes
10. Remove the chili from the heat and discard the bay leaves. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth, then pour the blended mixture back into the pot.
11. Add the chopped cilantro, stir to combine, and then mix in the vinegar to taste. Add salt to taste too. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the fridge for about 4 days, or you can freeze it for longer-term storage
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fry bread taco
Ground beef taco on a fry bread disc with tomatillo salsa and topped with pickled onions
Method of Prep
1. Prep the tomatillos and rinse well. Cut the tomatillos in half and place cut side down on a foil lined baking sheet, adding a few garlic cloves
2. Combine cooked tomatillos, lime juice, onion, garlic, cilantro, and chili peppers in a blender or food processer. Pulse until done.
3. Hold in desired container until service
4. Fry bread
5. In a large bowl add all dry ingredients. Slowly add water and mix until a dough forms, knead dough for 5 minutes, let dough rest in a bowl about 10 minutes.
6. Divide dough equally, pat and roll out the dough balls into discs keep dough covered while prepping to avoid drying out.
7. Fry dough in oil until golden brown and hold for service.
8. Taco filling
9. Heat oil in a large skillet add onions and cook about 2 minutes, add the meat and brown with the onions.
10. When meat is cooked add the spices, tomatoes, kidney beans, and chilis and lower heat. Cover and simmer 10 minuets
11. Assembly
12. Fry the dough
13. Add the taco filling to top of the dough
14. Top with desired toppings
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Yield: 10
fried onion burger
Ground beef smash burger patty served on a homemade bun with garlic aioli
Serving Size: 1 burger, 3 pickles, 1/2 cup slaw per plate
Ingredients Method of Prep
• 1 1/2 lbs ground beef
• 1 1/2 ea yellow onion
• 1 cup milk
• 2 1/4 tsp active dry yeast
2 tbsp granulated sugar
1 ea eggs 1/4 cup unsalted butter
• 1 tsp salt
• 3 cups flour
• 1 head garlic
• 2 1/2 ea lemon juice
• 3/4 tsp salt
• 1/2 tsp black pepper
• 3/4 cups mayo
• 5 ea green cucumber
• 1/2 cup yellow onion
• 2 cloves garlic
• 1 bunch fresh dill
• 2 qts water
• 1 cup cider vinegar
• 1/5 cup salt
• 1/4 cup sugar
• 1 3/5 lbs green cabbage
• 1/8 lbs red cabbage
• 9/8 cup mayo
• 3/8 cup white wine vinegar
• 3 tbsp granulated sugar
• 3 tsp celery seed
• 1 1/2 cups carrots
• 3/8 cup parsley
*Dairy – milk (burger bun), butter (burger bun)
Mayo Gluten – ,flour (burger bun)
Egg – egg wash (burger bun)
1. Add everything but the cucumbers to a pot and bring to boil
2. Cut cucumbers to desired shape
3. Pour hot liquid over the cucumbers
4. Hold at room temp for 3 days then move to fridge
5. Garlic aioli
6. Mix all ingredients in a medium bowl
7. Hold in desired container until service
8. Shred the carrots, green, and red cabbage
9. Mix together the mayo, vinegar, sugar, and celery seed in a bowl
10. Combine the cabbage and carrots with the mayo mixture
11. Season to taste with salt and pepper
12. Hold in desired container until service
13. Slaw burger bun
14. Whisk the warm milk yeast and one tablespoon of sugar together in bowl of your stand mixer, cover and allow to sit for 5 minutes.
15. Add the remaining sugar, egg, butter, salt and one cup of flour.
16. With a dough hook, mix on low speed for 30 seconds then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about two minutes.
17. Knead the dough in the mixer and beat for an additional 3 full minutes.
18. Lightly grease a large bowl with oil or non-stick spray, place the toe in the bowl turning it to coat all sides in the oil.
19. Cover the bowl with aluminum foil, plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for one to two hours or until double in size.
20. When the dough is ready punch it down to release the air.
21. Divide the dough into equal pieces and shape each piece into a smooth ball, arrange in prepared baking pan.
22. Cover shaped rolls with aluminum foil, plastic wrap or a clean kitchen towel and allow to rise until puffy-about one hour.
23. Bake the rolls for 20 to 25 minutes or until golden brown on top, rotating the pan halfway through.
24. Cover leftover rolls tightly and store at room temperature for two to three days or in the refrigerator for up to a week.
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Potato chips
Homemade, crispy potato chips
Serving size: 30 servings
Ingredients
• 6 lbs potatoes
• 9 3/4 oz olive oil
• 1 1/2 tbsp salt
• 1 1/2 tsp black pepper
• 3 tsp paprika
• 1 1/2 tsp dried thyme
Method of Prep
1. Thinly slice potatoes on a mandolin to desired size
2. Toss potato slices with olive oil and seasonings
3. Bake in 300 degree F oven for 20 to 25 minutes
4. Remove from the oven when done and crispy and let cool
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