DelmarvaLife Live Cooking: Holy Davoli Burger, Huevos Rancheros and Pulled Pork Mac Stack with the Metro Diner
When our guest on the DelmarvaLife Live Cooking Show sent me recipes last week and one recipe included pulled pork, mac and cheese, and a cornbread waffle, I knew it was going to be an awesome show – as they all are!
Jason Roach with Metro Diner in Middletown, Del. joins us in the Kirby and Holloway Kitchen to make a Holy Davoli Burger, Huevos Rancheros and Pulled Pork Mac Stack. There are over 60 Metro Diners across the United States so be sure to check out their website to find one near you! Or if you want to try out the dishes for yourself at home, the recipes are below. Check out the Metro Diner in Middletown on Facebook as well!
The Holy Davoli Burger
- 4 slices Thick, hearty white bread
- 4 slices American Cheese
- 6 slices Bacon
- 2 slices Tomato
- 1 each 8 oz. Burger Patty
- As Needed, Salt & Pepper
- As Needed, Mayonnaise, shredded lettuce, pickles (mixed together)
- As Needed, French Fries, dill pickle spear and lots of napkins.
- Build two grilled cheese sandwiches using the bacon, tomato, cheese and bread.
- Season and grill a burger to your desired degree of doneness.
- Mix mayonnaise, shredded lettuce and chopped pickles.
- Place burger on top of one grilled cheese sandwich.
- Top with pickle slaw mixture.
- Top with the second grilled cheese sandwich.
- Place a frill pick in each half of the sandwich and cut diagonally.
- Serve with French fries and a pickle spear.
Metro Diner Huevos Rancheros
- 12 large fried flour tortilla chips (1 large burrito size flour tortilla quartered and fried).
- 1 (15oz) can of seasoned black beans
- 1 Tablespoon of Margarine
- ¼ cup of small diced yellow onion
- ¼ cup of small diced green pepper
- One link or 4 ounces of diced chorizo (dried, not fresh)
- ½ cup of shredded cheddar
- ½ cup of shredded Monterey Jack
- ¼ cup of salsa (your favorite brand)
- ¼ cup of sour cream
- ¼ cup of fried or pickled Jalapeños
- Tablespoon of sliced green onion for garnish
- 4 eggs cook to preference
Recipe for Black Beans:
- Heat ½ tablespoon of margarine in a sauce pan, and sauté onion till soft and starting to color, add green pepper and cook for 4-5 minutes stirring often.
- Add the chorizo and sauté for 3-4 minutes.
- Add the black beans and cook for an additional 10 minutes for beans to thicken and soften.
- Line the chips flat with tips out and large part of the chip toward the center of oven proof plate or a casserole dish.
- Using a slotted spoon, cover the large part of the chips with the bean mixture leaving at least ½ of the chip (tip part) exposed.
- Top all the chips and bean mixture with a mix of both cheeses.
- Melt cheese on the chips in a broiler. While cheese melts, cook eggs how you like them in a non-stick pan with ½ tablespoon of margarine.
- Top the chips, beans and cheese with the eggs, then salsa, a good size spoonful of sour cream, green onions and Jalapeno’s.
- To fry the Jalapeno’s: Drain pickled Jalapeno’s and toss in all-purpose flour let sit for one minute then knock off excess and fry in 350-degree oil for 5-6 minutes.
Pulled Pork Mac Stack
- Buy (or make yourself) your favorite BBQ pulled pork and keep a little extra BBQ sauce on the side.
- Buy (or make yourself) your favorite macaroni and cheese.
- Add ¼ cup of corn, ½ tsp. of sugar and a ¼ cup of shredded cheddar cheese to your favorite cornbread mix.
- Follow directions for the remainder of the cornbread mix.
- Soften 2 sticks of unsalted butter to a creamy consistency.
- Add maple syrup to the butter until the butter becomes sweet enough for your tastes.
- Add a pinch of salt to the butter. Mix all ingredients. Chill to harden butter.
- Cook your cornbread mix in a waffle iron. The Cheddar Cornbread Waffle should cook for about 30 seconds longer than a traditional waffle.
- Cook until edges are brown and crispy. Place in a large bowl.
- Top with the macaroni and cheese and pulled pork.
- Drizzle with additional BBQ sauce.
- Serve with Maple Butter.