Cowboy Sushi

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Executive Chef Thomas Nasworthy from Carefree Station Bar & Grill shows how to make Cowboy Sushi.

Carefree Station Grill & Bar
7212 Ho Hum Road, Carefree
Tom Darlington and Cave Creek Roads in the Spanish Village Plaza
480-488-8182
www.carefreestation.com

Ingredients:

    Mashed potatoes, cooled, chilled
    Flour
    Egg
    Panko Breadcrumb
    2 oz., raw filet mignon
    Bleu cheese dressing
    Bleu cheese crumbles
    Chipotle Aioli
    1 cup mayonnaise
    1 chipotle pepper
    Puree in blender or food processor
    Pico de Gallo
    Onion
    Green onion
    Chopped tomato
    Cilantro
    Jalapeno to taste
     Lime juice
     Chop vegetables, combine, add lime juice


Preparation:
Form mashed potatoes into 1.5 ounce patties. Coat potato patties in egg and then cover with flour and breadcrumb mixture. Fry potatoes in a skillet or fryer with hot oil. Cut filet mignon into thin slices and layer on top of potato croquette. Top with either bleu cheese dressing and bleu cheese crumbles or Chipotle Aioli and Pico de Gallo.