Colombian Grand Slam Recipe

Step 1: Place a serving plate onto a clean work surface.

Step 2: Place warm arepas (Sub-Recipe) onto the serving plate at the 9 o’clock position.

Step 3: Drizzle arepas with creamy avocado sauce (Sub-Recipe).

Step 4:  Place the scrambled eggs at mid-6 o’clock position.

Step 5:  Sprinkle eggs with cotija cheese.

Step 6:  Place strips of Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, Bulk, 33 Lbs, 5 Slices/Inch, Frozen underneath the eggs at the 6 o’clock position.

Step 7:  Place the Jimmy Dean® Fully Cooked Pork Sausage Patties 3.75 “, 1.5 oz. at the 3 o’clock position.

Step 8: In the center of the plate, fan out the tomato slices and garnish with cilantro sprigs.

Step 9: Serve molcajete salsa (Sub-Recipe) and seasonal fruit in ramekins between the 12 and 11 o’clock position.

Step 10: Serve as needed.

Arepa

Step 1:  In a large bowl, place masarepa corn flour, salt, sugar, water, milk, corn kernels, mozzarella cheese, and 2 Tbsp of butter. 

Step 2:  Use your hands to mix the dough thoroughly. 

Step 3: Cover with a towel and let it rest for 5 minutes.

Step 4:  Separate the dough into 8 sections and roll each section into a ball. 

Step 5:  Press the ball flat in your hand until about 1/2” thick. 

Step 6:  Press the edges with your hands so that no cracks form.

Step 7:  Warm a cast iron skillet or an electric griddle and then grease with 1 Tbsp of butter.

Step 8:  Place four arepas in the pan and cook over low-medium heat for 3-4 minutes until brown. 

Step 9:  Then flip and heat on the other side for about 3-4 minutes, or until a crust is formed on both sides.

Step 10:  Serve as needed.

Creamy Avocado Sauce

Step 1: Place all ingredients into a food processor.

Step 2: Process all ingredients until smooth.

Step 3: Remove from food processor.    

Step 4: Serve as needed.

Salsa Molcajete

Step 1:  Place a griddle or cast iron pan to high heat. 

Step 2:  Place all of the tomatoes, onions, jalapenos, serranos and garlic on the griddle until they become soft and slightly blackened, about 7-10 minutes.

Step 3:  Flip the tomatoes, onions, peppers and garlic and continue to char for another 5- 7 minutes. (The garlic will be done before the peppers and onions are finished cooking.)

Step 4:  Remove ingredients from griddle and set aside. 

Step 5:  Peel some of the dark burnt skin off the tomatoes and peppers. 

Step 6: Place into a food processor.

Step 7:  Add in the cilantro, lime juice and salt.

Step 8: Process all ingredients to a chunky consistency.

Step 9: Remove from food processor and allow to cool.

Step 10: Serve as needed.