Category: West Point Favorites - The Butter Bar

May 11th, 2020

5/11/2020

Grilled Turkey Burgers

SERVINGS: 4
DIETARY: None
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/12 min

Turkey Burgers

2 lbs. ground turkey
1 tbsp. minced garlic
1/4 c. red onion, diced fine
2 tbsp. Worcestershire sauce
2 tbsp. poultry seasoning
4 slices sharp cheddar cheese
4 brioche buns, toasted
salt and pepper

Burger Sauce

1/4 c. mayonnaise
2 tbsp. ketchup
1 tbsp. white wine vinegar
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
1/2 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. relish
salt and pepper

Start by making the burger sauce. Combine all of the burger sauce ingredients in a small bowl with a whisk until one uniform mixture. Cover and put in the fridge.
Next, make the burger patties. Put the ground turkey in a large bowl with the garlic, onion, Worcestershire sauce, and poultry seasoning. Mix with your hands until everything is distributed evenly.
Form into four 1/2 lb. patties and place on a plate/tray. Use a bun to ensure the patties will be the same size (if anything make sure they are a 1/4 in. burger because they may shrink). Place in the fridge for about 10-20 min.
While the patties are grilling, get all the toppings ready and oil a preheated grill to med-high heat. For toppings, I just used lettuce, tomatoes, red onions, and pickles.
When the grill is preheated, take the turkey patties out of the fridge, season each of them on both sides with salt and pepper, and use your thumb to make a small indent in the middle so they don't shrink.
Once seasoned, place the patties on the grill and cook each side around 5-6 min on each side. On the last minute of cooking, put a slice of cheese on each patty and cook until melted.
Slather some sauce on each bun, put the toppings on, and then the patty. You will not miss the beef with this recipe!

"Me Cuisine" Tips

Poultry seasoning can typically be found in any supermarket, but you can make it yourself by mixing ground sage, ground rosemary, and ground thyme.
You can freeze the patties ahead of time as well. This could help maintain the shape of the patties before you grill them.
If the burger sauce is too spicy, take out the cayenne pepper. I personally like a slight kick in my sauce.

August 28th, 2019

8/28/2019

Mess Hall Style Congo Bar

SERVINGS: 8
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 20 min/45 min

Congo Bar

2 3/4 c. bread flour (or all-purpose)
2 c. white sugar (or brown)
12 oz. chocolate chips (dark or milk or white)
8 oz. chopped walnuts, roasted
3 eggs
1 tsp. vanilla extract
2/3 c. butter, softened
2 1/4 tsp. baking powder
pinch of salt

Easy Chocolate Sauce (optional)

8 oz. heavy cream
8 oz. chocolate (chips or chopped or anything)

Assemble all of the ingredients for making the cookie (a congo bar is essentially a giant cookie/cake hybrid). Put the butter and the sugar into a bowl and either use a hand mixture or standing mixture and mix until combined (this is called the "creaming method"...mixing all the wet ingredients with sugar then adding the dry ingredients...use this technique for making any type of cookie). Once combined, add the eggs and vanilla and mix until a creamy consistency.
If you haven't already, preheat the oven to 375 degrees F. Now, slowly add the flour and baking powder. Mix until all ingredients are combined evenly and a dough starts to form.
Once formed, add the chocolate chips, walnuts, and salt and use a rubber spatula to distribute evenly. I used a non-stick (highly recommended) 6x6 pan (if you don't have a non-stick baking pan, line it with wax paper or use cooking spray all over the pan). These made very thick, large cookie bars. You can definitely use a larger pan for smaller cookies, just don't cook it as long. I would recommend using an 8x8 or 10x10. Place the cookies in the oven for about 45 min or until lightly brown on the top. Stick a toothpick in the middle and if it comes out clean, they are done!
This is optional, but while the cookie is baking place the cream in a mug and microwave for about 30sec-60sec. Take out and make sure it is hot. Add the chocolate to the cream and use a spoon to stir. Stir for a good 2-4 min or until the mixture is thick, shiny, and delicious (it will start off then, but I promise it will thicken up).
Take the congo bar out and let it cool for about 30 min. Once cool, take a nice, big piece out, drizzle with some of the sauce, and indulge.

Me Cuisine Tips

You can put anything in this dessert! Add different things like dried fruit or even peanut butter.
I used white sugar to make the texture more cakey and like the traditional West Point congo bar. Add brown sugar for a more chewy and, in my opinion, moist consistency.
Pour chocolate milk in a bowl and add a piece of this bar to enjoy it the traditional way...it is AMAZING!

August 26th, 2019

8/26/2019

West Point Chicken Sriracha Crispitos

SERVINGS: 4
DIFFICULTY: Beginner
DIETARY: None
PREP/COOK TIME: 15 min/20 min

Crispitos

10 flour tortillas
2 lbs. chicken breasts, cooked and shredded (I poached mine)
1/3 c. sriracha
8 oz cream cheese, softened
1 tbsp. chives, chopped fine
1 tbsp. lime zest
6 oz. mozzarella cheese, shredded
1/2 pan of vegetable oil
salt and pepper

Start by making the filling. Combine all ingredients, except tortillas and oil, and mix with a spatula until one unified mixture. Should resemble a buffalo chicken dip.
Next, fill each tortilla with about 3-4 oz. of the mixture. Put the mixture in the middle and roll it up like a taquito. Repeat the process until all tortillas are rolled up. Place the filled tortillas in the freezer for about 10 min.
While the filled tortillas are chilling, heat the oil up to about 375 degrees F in a pan. Also, preheat the oven to 375 degrees F. Once chilled, carefully place the filled tortillas one by one in the hot oil. Do not overcrowd the pan or the temperature would drop and affect the cooking. Fry on each side for about 2 min and place on a wire rack propped on a sheet tray (this is so the oil can drain). Repeat until all crispitos are golden brown.
Once fried, put them in the oven on a wire rack for about 8-10 minutes so the filling can completely cook. When golden brown and hot, remove the crispitos from the oven and garnish with more sriracha and chives. Serve with some sour cream and guacamole for best results!

Me Cuisine Tips

These are the classic crispitos served at West Point, but with a twist! You can put any filling you want inside...it's pretty much a chimichanga and a taquito combined.
You can use a rotisserie chicken and shred that up so you don't have to worry about cooking the chicken.
Perfect for football games or parties. You can also freeze them for 2 weeks, just reheat them by baking them.