Hard Rock Cafe ® Tupelo Style Chicken

Hard Rock Cafe

The world’s most famous theme restaurant pays tribute to the birthplace of Elvis Presley with this chicken finger appetizer dish, and two tasty dipping sauces. It’s probably best they chose to name the dish after a city, rather than after the King himself. “Elvis Style Chicken” sounds like a concoction that should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce
1/4 cup mayonnaise
1 1/2 teaspoons prepared mustard
2 teaspoons honey
pinch paprika

Apricot Dipping Sauce
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon apricot preserves
2 tablespoons honey

1 cup corn flake crumbs
2 teaspoons crushed red pepper flakes
1 1/4 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic
1 egg
1 cup milk
1 cup flour
1 pound chicken breast fillets

How to make

  1. Preheat oil in a deep fryer to 350 degrees.
  2. Make the honey mustard dipping sauce by combining the ingredients in a medium bowl. Cover and refrigerate. Make the apricot dipping sauce by combing those ingredients in a medium bowl. Cover and refrigerate this sauce as well, until your chicken is ready.
  3. Prepare the breading by combining the corn flake crumbs, crushed red pepper flakes, cayenne pepper, cumin, salt, paprika, onion powder, and garlic in a medium bowl.
  4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.
  5. Pour the flour into another medium bowl.
  6. Slice each chicken breast lengthwise into strips approximately 1/2-inch wide.
  7. When the oil is hot, bread your chicken by first coating each strip with flour. Dip the chicken into the egg/milk mixture and then back into the flour. Dip each chicken strip back in the egg/milk mixture and then in the corn flake crumb mixture. Be sure to coat each chicken piece thoroughly with the corn flake crumbs.
  8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5 minutes or until the chicken is golden brown. Drain and serve chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer.

Source: Assorted Secret Recipe


Bahamas Crab ‘n Rice

This dish is usually served at midday or in the evening. This is a variation on the popular peas ‘n rice, and uses crabs, which are very common in the Bahamas. This version uses the more economical imitation ‘‘crab legs’’ (available in most supermarkets).

3 TBS oil
1 onion, chopped
1 red or green bell pepper, chopped
5 TBS tomato paste
salt, pepper to taste
1⁄2 tsp thyme
1 tsp paprika
4 cups water
2 cups rice
2 cups canned pigeon peas
24 pieces preformed ‘‘crab legs’’ (or 4 whole fresh crabs)

(If using fresh crab, separate bodies from shell, scoop out coral from the shell into a bowl. Discard shells. Quarter the bodies and crack the legs. Set aside.)

  • In a saucepan, heat oil over medium heat; fry the onion and sweet pepper until soft.
  • Stir in tomato paste, crab coral (if using fresh crab), salt, pepper, thyme, and paprika.
  • Add water, cover, and bring to a boil.
  • Add rice, peas, and crab legs (and bodies, if using). Bring to a boil.
  • Check seasoning.
  • Reduce heat to simmer until water has evaporated, for about 20–25 minutes.

Source: The World Cookbook

Burger King ® Big King ®

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie “Animal House”. The two burger giants, McDonald’s and Burger King, have each been cloning the other’s top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King – Burger King’s version of the McDonald’s Big Mac.

Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there’s no middle bun in there. Then McDonald’s rolled out the Big N’ Tasty, which bore a striking resemblance to Burger King’s Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who’s winning this fight by leveraging the popularity of the other company’s product? Nobody, really.

McDonald’s chose to alter its Big N’ Tasty recipe by making it smaller n’ cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether. But this food fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans from McDonald’s winning fried spuds recipe. And McDonald’s has added more breakfast sandwiches to compete with Burger King’s wider wake-up selection. So the war continues. And the battlefield is splattered with ketchup.


1/4 cup mayonnaise
2 teaspoons French dressing
2 teaspoons sweet pickle relish
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon paprika

1 1/2 pounds ground beef
dash salt
dash pepper
4 sesame seed hamburger buns
1 1/3 cups chopped lettuce
8 slices American cheese
1 to 2 slices white onion, separated
8 dill pickle slices

Prepare the spread by combining the ingredients in a small bowl. Set this aside until you are ready to use it.
Preheat your barbecue or indoor grill to high heat.
Divide the ground beef into 8 even portions (3 ounces each). Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
Grill the beef patties for 2 to 3 minutes per side, or until done. Lightly salt and pepper each side of the patties. As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill. Watch the buns closely so that they do not burn.
Build each burger by first spreading a tablespoon of the spread on the face of the top bun. Arrange about 1/3 cup of lettuce evenly over the spread.
On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
Turn the top part of the burger over onto the bottom and serve. You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.

Serves 4.

Source: Assorted Secret Recipe