The Jumbo combo dish
Presented by : Chef Mohamed Ibrahim –Hard Rock Nabq
Chef Mohamed has graduated from tourism and hotels faculty in Egypt and started his passion for making food by his teacher in college chef Ahmed, and once graduated started training Hilton ramsis cairo and worked with opening team in many famous restaurants in Cairo like Arby’s and Applebee’s Egypt…started working with the famous Hard Rock Restaurants, first with Cairo Branch on opening in 2001, then to hard rock Beirut and then to Hard rock Bombay then finally, he says ‘loving the HARD Rock brand and American dishes and wishing to stay with them till the end of his career and so far he is been with Hard Rock for full 13 years.
Today chef Mohamed invited us to try one of his favorite appetizers in Hard Rock Menu (the Jumbo Combo)…And was generous enough to give us hard rock secret recipe, so all Mix readers can enjoy this delicious appetizer.
Recipe:
.3 spring rolls in 1 cup shredded lettuce, 2 oz/59ml Guacamole chipotle ranch, 1 TBL Black olives (sliced), TBL Tomatoes (diced), #100 scp sour cream
.4 leaf lettuce
.3 potato skins
Large potato shells, fried golden brown, filled with mixed cheese, crisp seasoned beef bacon and green onions, served with a side of sour cream for dipping.
.7oz/198 g onion rings:
Hand cut and breaded fresh onions, served with Hickory Bar-B-Que sauce
.chicken wings:
Hickory smoked wings in hardwood smoker with Tangyu Bar-B-Que sauce served with carrot sticks and blue cheese dressing
.5oz/142 g Tupelo chicken
Boneless, seasoned and breaded chicken tenders, served with honey mustard and hickory Bar-B0que sauced on the side, or tangy Bar-B-Que sauce served with carrot sticks and blue cheese dressing
Garnishes:
.2 oz/59 ml of each in 2 oz ramkin on platter:honey mustard, hickory BBQ sauce and blue chees dressing
Tags:fresh, Hard Rock, Hilton, Nabq
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