Spicy Chicken Sandwiches

Tabasco sauce and our Cajun Seasoning adds a spicy twist to this chicken sandwich. A Cilantro-Lime Mayo adds another layer of tasty flavor to complement the spice.

Spicy Chicken Sandwiches

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Marinate Time 2 hrs
Course Sandwiches
Cuisine Cajun
Servings 4

Ingredients
  

Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

Chicken:

  • 2 large eggs, beaten
  • 3 tablespoons tabasco
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breast
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 teaspoon COFarms Cajun Seasoning
  • 4 Kaiser rolls, split
  • Oil for frying

Instructions
 

Mayo:

  • Combine the mayo ingredients. Refrigerate until ready to use.

Chicken:

  • Combine the eggs, hot sauce, oregano, and salt in a large zip-top plastic bag.
  • Cut the chicken breast in halves horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  • In a medium bowl, add the flour and cajun seasoning. Our Cajun Seasoning has quite the kick, only use the recommended amont. You want the spice not the heat for this recipe. Divide the flour between two shallow, flat rimmed bowls or plates.
  • Pour the buttermilk into another shallow, flat rimmed bowl or plate.
  • Working with one cutlet at at ime, remove chicken from marinade, allowing excess to drip off. Coat chicken in the first bowl of flour, dip in the buttermilk, and coat completly in the second bowl of flour. Set aside. Repeat procedure with remaining chicken.
  • Place the chicken in a preheated hot fryer set to 365°F. Fry 6 – 8 minutes, or until the chicken floats to the top of the oil. Drain on paper towels.
  • Spread mayo evenly over top rolls. layer bottom half of each roll with your favorite toppings. We like to use shredded lettuce, tomato slices, and purple onion for the color and the taste.
Keyword Cajun Seasoning, Chicken & Poultry

Steakhouse Salad

New York strip steak, fresh head of romaine lettuce grilled until charred and smoky, and then topped with grape tomatoes, crispy shallots, and sautéed mushrooms, served with a blue cheese vinaigrette.

Steakhouse Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound double New York strip steak
  • 3 – 4 tablespoons COFarms coffee rub
  • 1 – 2 tablespoons olive oil, divided
  • 1 – 2 shallots, sliced
  • 4 ounces mushrooms, sliced
  • 2 garlic cloves, sliced
  • 1 Romaine heart, sliced lengthwise
  • COFarms Smoked Sea Salt
  • 1/2 cup grape tomatoes, sliced
  • 2 ounces blue cheese, crumbled

Instructions
 

  • Season the steak with a thick layer of coffee rub. Drizzle with olive oil and massage over the entire steak. Let sit for 20 minutes to allow the flavors to develop.
  • Heat coals on a grill. When the coals are red hot, spread them out on one side of the grill and place the steaks over the coals. Sear the steak for 2 minutes on each side. Move the steak to the cool part of the grill and cook with the lid on for 20 minutes. Remove from heat and let sit 10 minutes.
  • In a small bowl add the shallots, mushrooms, and garlic. Drizzle with olive oil and season with smoked sea salt. Spread the mixture onto a grilling pan in a single file. Brush the romaine lettuce with some olive oil and season with smoked sea salt. Place over hot coals and grill until lightly browned on all sides, turning every minute or two until done.
  • Place the romaine lettuce on a plate, divide the mushroom mixture evenly, and top with tomatoes and blue cheese. Slice the steak and arrange around the lettuce.
Keyword Beef, Coffee Rub, Salad

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad

Bruschetta Steak Salad

Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.

Bruschetta Steak Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 4 Beef tenderloin steaks, trimmed
  • 2 tablespoons CoFarms coffee rub
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/4 cup sliced shallots
  • 1/4 cup chopped fresh basil
  • 1/4 cup roasted red bell peppers, chopped
  • 1 tablespoon fresh lemon juice
  • 12 cherry tomatoes, halved
  • 6 cups loosely packed lettuce mix
  • Grilled Italian bread

Instructions
 

  • Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
  • Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
  • Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
  • Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
  • Serve immediately with your favorite dressing and the grilled bread.
Keyword Beef, Coffee Rub, Salad

Grilled Smoked Potato Salad

There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and grilling. What goes with all three? Smoked potato salad! We’ve been perfecting this dish for some time now and can’t wait to share it with you. So, fire up those grills!

Smoked Potato Salad

Cedar Oak Farms
Prep Time 15 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 6 unpeeled red potatoes, sliced in half
  • 1/2 red onion
  • 1/2 sweet onion
  • 1/2 yellow onion
  • 2 stalks celery, diced
  • 1/2 cup red, or orange, bell pepper, diced
  • 1/3 cup mayonnaise
  • l/4 cup plain Greek yogurt
  • 1/8 teaspoon smoked paprika
  • Salt and Pepper, to taste

Instructions
 

  • For a nice smoke flavor, you want to use wood smoking chips. The heat will stay lower taking more time to grill, giving you that wonderful smoky flavor. Soak half of a bag, approximately 100 cubic inches, of wood chips in water for 30 minutes.
  • Start a charcoal grill preheating the coals.
  • Place the potatoes in a microwave-safe bowl and microwave for 5-8 minutes.
  • Brush the sliced side of the potatoes and onions with olive oil.
  • Spread out hot charcoal. Drain water from the chips and spread on top of the charcoal.
  • Place potatoes and onions on grate cut side down and grill for 10 – 15 minutes, or until the potatoes are tender but not soft. Think al dente. You want them to have some firmness that will hold up to being cut and tossed without falling apart.
  • Remove the potatoes from the grill and wrap in foil. Place in refrigerator for 30 minutes to stop the cooking process. Remove the onions and set aside until later.
  • Remove from the refrigerator and cut the potatoes into bite-sized cubes and place in a large bowl. Dice the onions and add to the bowl. Add celery, bell peppers, mayonnaise, yogurt, smoked paprika, salt, and pepper. Gently mix together.
  • Refrigerate until ready to serve allowing the flavors to marry. Serve with your favorite grilled meats
Keyword Salad, Side Dish