Clucker Melt Recipes

COUNTRY FRESH APPLE COBBLER

Steps:

• Cobbler:.
• Preheat oven to 350°F.
• Place apple slices in a bowl and coat with juice from one lemon. Set aside.
• Place pecan pieces in a pie tin or similar oven-proof container, and place in the oven for about 7 minutes, or until toasted. (Watch carefully to prevent burning.) Let cool.
• Meanwhile place butter in a large casserole or 11x13 baking pan. Place casserole in oven until butter melts, and remove.
• Spread apple slices in single layer across the melted butter in the bottom of the casserole. Sprinkle the pecan pieces, lemon zest, cinnamon, and brown sugar over the apple slices and drizzle the syrup over all.
• In a medium bowl, mix together the flour, baking powder (if not using self-rising flour), sugar, and milk. Slowly pour the mixture over the apple slices and lightly spread the batter to cover the apples.
• Place in the oven and bake for approximately 30 - 40 minutes until brown on the top. Remove to cool.
• Topping:.
• Whip cream until soft peaks form. Add sugar and continue to whip until peaks are stiff (but not overly stiff like butter).
• Serve cobbler in bowls topped with a few tablespoons whipped cream.

MOTHER CLUCKER

Steps:

• For the mother clucker: Combine fish sauce, lime juice, garlic and 1 cup sugar in a mixing bowl. Whisk well and pour over chicken in a bowl. Let marinate, covered and refrigerated, overnight.
• Shred carrots and daikon and mix in a bowl, then set aside. Add rice vinegar, chile flakes, remaining cup sugar and 1 cup water to a medium saucepan. Turn heat on medium and cook, stirring constantly, until sugar has completely dissolved. Let cool to room temperature, then pour over carrots and daikon. Refrigerate until ready to serve.
• Preheat a grill for cooking at about 400 degrees F.
• Remove chicken from marinade and discard marinade. Grill chicken until it reaches an internal temperature of 165 degrees F. Dice chicken.
• For the bun daddy bun: Meanwhile, combine water, sugar and yeast in a stand mixer. Stir well and wait for foam to form, about 5 minutes.
• Mix flour and baking powder together in a separate bowl and stir until mixed well.
• Add 6 tablespoons oil to the yeast mixture, then add and combine the dry ingredients. Turn the mixer on low speed to incorporate everything, then mix on medium speed until a smooth dough ball has formed, 10 to 15 minutes. Remove dough from mixing bowl and oil the sides of the bowl. Place the dough back in the bowl, cover with plastic wrap and set in warm place to proof until dough has doubled in size, 1 to 2 hours.
• Knead dough for 2 to 3 minutes, removing any air bubbles. Portion dough out to
• roughly 2-ounce balls. Let dough proof again, loosely covered, for about 10 minutes.
• Flatten dough balls with your palm and roll out to 1/4-inch-thick discs. Drop 1 to 2 drops of oil on the inside of a dough disc, fold in half and place in a bamboo steamer. Repeat with the remaining dough.
• Steam buns for 12 minutes. Remove from heat, then top with chicken, mayo, hoisin, cucumber, jalapeno, daikon/carrot pickles and radish greens. (Save remaining buns for another use.)

SUMMER TIME VEGGIE PITA MELT

Steps:

• Cook broccoli and cauliflower till desired tenderness. drain and put into bowl. Add mushrooms, if desired.
• Cut and open a pita bread and stuff veggies inside. pour about 2 to 3 tablespoon ranch dressing inside. Top with the onion, chopped tomato and the cheddar cheese.
• Close pita secure top with tooth pick.
• Micro wave for about 30 to 40 seconds till.
• everything is hot and cheese begins to melt.