CityView Magazine

30 | July/August • 2014 Turkey & Pesto Pinwheels or Turkey Cheddar & Bacon Pinwheels Basil Hasapis, Owner and Chef at Fried Turkey Sandwich Shop Hasapis, whose family started the iconic Country Fish Fry, has founded his own culinary following at the Fried Turkey Sandwich Shop. eir Person Street location is a lunchtime staple among white and blue-collar workers alike. Bring their fried turkey flavor to your table. Turkey & Pesto Pinwheels 3 oz. of sliced turkey 2 tbsp. of pesto cream cheese 1 spinach tortilla (10" in diameter) Directions: Lay spinach tortilla on cutting board. Evenly spread the pesto cream cheese across the tortilla. Place the turkey on top of the pesto cream cheese. Tightly wrap the tor- tilla, folding in the edges. Cut evenly into six pinwheels. Turkey, Cheddar & Bacon Pinwheels 3 oz. sliced turkey 2 oz. shredded cheddar cheese 2 tbsp. of bacon bits 1 tbsp. of ranch dressing 1 flour tortilla (10" in diameter) Directions: Lay flour tortilla on the cutting board. Evenly spread the shredded cheddar cheese, bacon bits and ranch (in that order) on the tortilla. Evenly spread the turkey on top of the ranch. Tightly wrap the tortilla, folding in the edges. Cut evenly into six pinwheels. Serves two to four Meatloaf Cupcakes Greg Hinshaw, Owner and Chef at Morgan's Chophouse Add this savory cupcake to the menu for your next summer party. When asked why he chose this recipe, Chef Hinshaw replied, "Meatloaf is always in season!" Meatloaf 2 lbs. of ground beef 1 tsp. of minced garlic 1 small yellow onion 1 small green bell pepper 2 eggs ½ cup of Parmesan cheese Shredded cheddar cheese and crumbled bacon for garnishes Salt and pepper to taste Potatoes 8 to 10 boiled red potatoes ½ cup of milk or heavy cream Salt and pepper to taste Blend ingredients together in a mixer and spoon into a piping bag Clean and chop onion and bell pepper into large pieces. Pulse in food processor until minced. Combine with ground beef, garlic, Parmesan cheese and eggs. Add pinch of salt and black pepper. Spray muffin/cupcake pan with nonstick pan spray and fill with mixture. Bake at 350 F for 15 to 20 minutes or until the meatloaf is cooked through. Allow to cool for 10 minutes. Remove Meatloaf Cupcakes from pan and arrange on platter. en, "frost" the cupcakes with mashed potatoes. Garnish with cheddar cheese and bacon. Serves six Photo by Byron Jones Photo by Jen Tarbox

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