Wixon’s corporate chef, Judson McLester, will serve up breakfast – Texas Ethnic Style – at the Research Chef’s Association 2009 Annual Conference and Culinology Expo in Dallas March 4-8.
The popularity of ethnic flavors and foods remains a strong trend and Chef Jud, as he is known, will serve two hand-held breakfast offerings with a flavor twist – Breakfast Empanada and Breakfast Pot Stickers.
Chef Jud’s empanada is filled with zesty crumbled chicken chorizo, hearty scrambled eggs made with chimichurri seasoning and cheddar cheese, and held together with a black bean mole sauce. The breakfast entrée is served with a mole sour cream sauce for dipping.
The pan-fried pot stickers are also filled with the crumbled chicken chorizo, scrambled eggs made with Fiesta jalapeno seasoning, green onions and water chestnuts. It is also served with a savory Asian dipping sauce.
The empanadas and pot stickers are seasoned with the healthier option of Wixon’s KCLean Salt, which cuts the sodium content in half, while matching salt’s taste, texture, functionality.
McLester is a founding member of the Research Chefs Association and a member of the Institute of Food Technologists and the American Culinary Federation. He is a graduate of the Culinary Institute of America in New York.
