Big Daddys Thousand Island Recipes

BIG DADDY'S MINT SUNDAE

Steps:

• Place 2 scoops ice cream into 4 bowls. Sprinkle the cookie pieces and mint candies around the ice cream in the bowls and drizzle each sundae with marshmallow and chocolate sauces. Garnish with whipped cream and mint leaves. Serve immediately.

BIG DADDY'S THOUSAND ISLAND DRESSING

Steps:

• Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator.

BIG DADDY'S HOMEMADE PASTRAMI

Steps:

• In a coffee grinder, add the peppercorns and coriander and grind until coarsely chopped. Set aside.
• In a large stock pot add all the brine ingredients and bring to a boil over high heat. Remove from the heat and let cool. Add the brisket to the brine and refrigerate overnight. Remove the brisket from the brine and pat dry. Cover liberally with the spice mixture.
• Preheat the oven to 300 degrees F.
• On a sheet pan with a rack, arrange the brisket on the rack and roast until fork tender, about 4 hours. Remove to a cutting board and slice. Transfer to a serving platter and serve.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.