I’m not a huge football fan, but, as you know, I do like to party… and eat! This year we were fortunate enough to be invited to two kickin’ shin digs by two of my favourite foodie friends!
Both festivities were game-day themed, even though one was the night prior. The menus were laden with handmade, locally and organically sourced, decadently gourmet “junk food”: Poutine with hand cut potatoes, Maple Dale cheese curds and Osso Bucco Gravy; Pizza with feta, olives and prosciutto; hand-breaded spicy chicken wings. It was a fast-food gourmand’s heaven.
Party number 2 was a pot-luck, and each guest was required to bring a course. Now Daily Apple isn’t known for our “junky” recipes (although I’m told I do make THE BEST veggie nachos in town!)…but my husband, the carnivore, is a genius in the kitchen. And he decide to try to recreate one of our favourite fast-food items in Toronto: Black Camel’s Pulled Chicken Sandwich. Now, having been a vegetarian for the majority of my adult life, I’m no meat expert, by any means. But I do know tasty. And bite for bite, Chris’ Pulled Chicken was mouth-watering decadence. Add the gourmet toppings (yes I made those reco’s!) and I think you have a pretty comparable product. And super easy to make. Below – the recipe. Make it for your next party…or just for yourselves. Chris is already having the leftovers for breakfast this a.m. with his scrambled eggs. Me…I’m having a detox kale smoothie.
Way to go Argos!
Chris’ Perfectly Pulled Chicken Sammy
What’s In It
1 organic roast chicken – cooked, pulled and shredded (if you don’t want to cook your own, Beretta’s make great ones!)
1 c. butter
2 cloves fresh garlic, peeled, quartered & smashed
2 tbsp. lemon juice
2 tbsp. flour
2/3 c. veggie stock
1 tbsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. Tabasco
Soft, fresh rolls
1/4 cup mayo and 1/4 cup dijon – mixed together
How to Make It
Take cooked, roast chicken and remove skin. Using your fingers (make sure they’re clean!) remove all of the meat from the bone and pull into strips. Set aside.
Meanwhile, in a small saucepan, melt butter. Add garlic and saute garlic on low heat for 2-3 minutes. Blend in flour. Add all remaining
ingredients and whisk until smooth. Add more stock or water until desired consistency is reached (like a thin gravy).
Transfer chicken to a slow cooker and cover with sauce. Mix thoroughly with tongs and let simmer for a minimum of two hours, on low heat.
When ready to party, slice buns and spread with Dijon-mayo. Stuff with chicken and top with arugula and cheese. ENJOY!