Colombian Grand Slam Recipe

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

Step 2. Place warm arepas onto the serving plate at the 9 o’clock position.

Step 3. Drizzle arepas with creamy avocado sauce.

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 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.