Dave and Buster's Copycat Recipes

[Ginger2]

DAVE & BUSTER'S WHITE CHEDDAR MASHED POTATOES

Note: Makes a 1 quart batch

2 lb. red potatoes, cut into 1 inch chunks
1 tsp. salt, for water
2 oz. garlic butter
1/3 C. heavy cream
4 oz. aged white cheddar or jack cheese shredded

Garlic Butter
1 tsp. minced garlic
1 T. oil
Room temperature butter
1 tsp. chopped fresh parsley

Wash potatoes and bring to a boil in salted water. Cook for 5 to 10 minutes until potatoes are soft.

Drain potatoes well. Place back in pot or in a mixing bowl.

Add cheese, cream, teaspoon of salt, pepper and garlic butter.

Beat until smooth with a whisk or potato masher.

Garlic Butter: Sauté minced garlic in oil for approximately 2 minutes until softened. Mix with room temp butter and chopped fresh parsley.

[Ginger2]

1 (10- to 12-inch) flour tortilla
8 T. ranch dressing
3 slices ham
3 slices turkey
2 large lettuce leaves
2 Swiss cheese slices, cut in 1/2" strips
2 bacon strips, crisp
6 Roma tomato wedges
4 avocado slices

Warm the tortilla in a skillet, or microwave ten seconds.

Spread ranch dressing on tortilla.

Place ham and turkey on tortilla.

Cut Swiss cheese slices in half, place in a line across lower third of tortilla.

Place bacon on the cheese.

Pat dry the lettuce and place over all.

Squirt some ranch dressing on the lettuce.

Place Romas in a line across the lower third of the tortilla.

Place four slices of avocado on top of the tomato, end to end.

Roll up the tortilla like a jellyroll. Place seam side down.

Place 8 picks in wrapper at opposite side of seams. Cut wrapper straight across into three even pieces.

Servings: 3

[Ginger2]

Different color tortilla strips, for garnish
8 oz. marinated steak fajita
1 large fried tortilla shell
6 oz. baby romaine hearts, chopped
1/2 C. cheddar cheese, grated
1 C. fried tortilla strips
1/4 C. diced onions
1 oz. cilantro, sprigs
3 oz. buttermilk cilantro dressing
Sour cream, to garnish

Grill steak until medium.

Toss Romaine lettuce with tortilla strips, cheese, onions, and cilantro sprigs.

Slice grilled steak across grain in even strips.

Place crispy tortilla shell on a plate or bowl and fill the shell with tossed salad mixture.

Drizzle dressing evenly on salad.

Place avocado pico salad.

[Cathyzimm]

Does anyone happen to know the recipe for Dave and busters Fried Pickles??? I love them but can't seem to get the recipe right.

[Shunick]

Cathyzimm, I don't have their fried dill pickle recipe, but do have from from "The Kitchen" in NY. Hope this helps:

* Exported from MasterCook *

Fried Dill Pickles @ The Kitchen

Recipe By : Chef Randy Florke of The Kitchen in Jeffersonville, NY
Serving Size : 6 Preparation Time :0:03
Categories : A Must Try Assign
Chefs Creative/Interesting/Unusual
Deep Fried Pickles & Relishes
Restaurant Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups canola oil -- for deep-frying
2 large eggs
1 cup all-purpose flour
3/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
3 large dill pickles (full-sour-out-of-the-barrel) -- cut into spears

DIRECTIONS:

Fry the pickles: Add oil to a heavy 9-inch skillet, attach a deep-fry thermometer, and heat oil over medium-high heat to 350 degrees F. Whisk the eggs in a bowl and set aside. Combine the flour, pepper, and cayenne in a shallow dish and set aside. Line a baking sheet with paper towels and set aside. Dip pickles in egg, shake off excess, and dredge in the flour mixture. Add pickles to the oil a few at a time so they can float freely. Fry the spears until golden -- about 3 minutes. Transfer to the prepared baking sheet to drain slightly and serve immediately.


Source: Country Living via Ivillage.com
Randy Florke, chef & owner: The Kitchen Restaurant of Jeffersonville, NY (about one hour NE of Port Jervis)
Copied by Tom Shunick - A Westminster Receptarist - October 27, 2003













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