Moore Food: Swine In My Mac BBQ Mac ‘N Cheese

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ST. LOUIS, MO (KTVI)- Georgios Kastanias is the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the Greek and Mediterranean products of the company.  This week, he is joined by Chefs Jason Dickerson and Dustin Hall of Seven Zero Eight, located on Laclede's Landing.

Moore Food Distributors has 30 years of service to restaurant operators, hotels, grocery stores, and institutional food service operators in the St. Louis area.

Swine in my BBQ Mac

Ingredients
8oz cooked Cavatappi Noodles
1/4 Cup of Heavy Cream
1/4 Cup Shredded Cheddar Cheese
1/8 Cup of Shredded Pepper jack Cheese
1/8 Cup of Shredded Parmesan Cheese
3Tbs of Bacon crumbles
3Tbs of Andouile Sausage
3Tbs of Pulled Pork
3Tsp of Cajun Seasoning
Squeeze of half a fresh lemon

Method

In a non stick skillet place all meat and cook for 2mins. Add Heavy Cream and all cheeses,cajun seasoning and noodles. Squeeze half a lemon into skillet.Stir until all cheese is melted and everything is mixed well. Should take 3 to 4 mins on low-medium heat

Pesto-Goat Cheese Chicken Burger

Ingredients
8oz Ground Chicken
1Tbs of Panko Bread Crumbs
1egg
3Tbs of Pesto
1oz goat cheese
1 Slice of Provel Cheese
1/4 C of Spinach
2 tomato slices
2 Pieces thick cut Sourdough
1/4 tsp kosher salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper

Method:

Take ground Chicken,Panko,Egg,salt,onion powder,Garlic Powder,and Black pepper mix well and form into a burger patty.

Mix Goat cheese and Pesto into a spread.

Take Sourdough and spread with butter and cook until golden brown. Assemble the sandwich

  1. Spread the pesto goat cheese on grilled sourdough bread
  2. Place Spinach and tomatoes over the Pesto Goat cheese Spread
  3. Place Burger on top of the Spinach add the other piece of grilled Sourdough
  4. Cut on a Bias enjoy