The Maverick’s Menu Cookbook.

Alright I’ve had a few requests from people for the cookbook for Images and I’ve done a preliminary list of things in the stories and there is a lot of dishes and recipes so these are going to be the things that I think people will like to see here and these aren’t really coming out of any particular order so some fishing around might be required until you find something you like.

Now most of these are to the restaurant use in terms of scale of cooking and serving. But a little imagination or having company or a big family over and you’ll do just fine.

My favorites will be marked by an *

Turkey-chop-sandwich.

Made up of left over or dark meat turkey, this recipe will make enough for 20 portions on a 5X7 inch homemade bread slices.

12 cups of turkey meat.
12 cups of toasted bread cut into cubes.
1 cup of almond slices.
1 cup of raisins.
1 cup of diced apple, or pear….Taylor uses what’s on sale:)
1 cup of diced celery.
2 cups of diced cooked potato.
4 cups of mayonnaise, or yogurt or sour cream….Taylor uses Hellman’s.
2 table spoons of mustard…Taylor uses French’s Deli mustard.
1 teaspoon of salt and pepper.
1 packet of Shake and Bake regular chicken coating.

Mix together until every thing is coated in the mayo and mustard served in two slices of homemade bread with lettuce and 2 tomato slices and 2 slices of bacon.

* Chicken Salad-sandwich.

This is another recipe for a 20 sandwich serving batch.

30 skin on/bone in chicken thighs that have been cooked in Shake and bake then cooled.
8 cups of Quaker harvest crunch breakfast cereal.
4 cups of chickpeas.
4 cups of celery diced.
1 cup of chopped cilantro.
8 cups of Maverick’s House Coleslaw.
1 teaspoon of salt and pepper

Mix it all together and serve on bread of sub buns with mayo and some lettuce. This is Davey’s favorite sandwich and one of mine too. The granola adds a sweet and a crunch element that is tamed just right by the slaw.

Maverick’s House coleslaw.

This makes about 20 servings of 1 cup each.

2 cabbages of medium size chopped into fine strips.
1 small turnip grated.
2 granny smith apples cubed.
1 finely dice hot pepper of choice…Taylor uses a Jalapeno.
12 medium sized carrots grated.
3 cups of cubed celery.
2 cups of diced cilantro.
1 cup of apple cider vinegar.
 ½ cup of brown sugar.
 ½ cup of mustard.
3 cups of mayo.
1 table spoon of salt and pepper and Worcestershire sauce.

Mix and let the flavor meld and rest for at least an hour and stir well before serving.

Maverick’s Bean Salad.

Taylor makes this in a wok but any pot can do. This makes about 40 1 cup servings.

3 slices of bacon fried until crispy then drained and chopped.

In the bacon fat 1 large onion or 2 cups finely diced are cooked until they are browned.
Then add.
1 tablespoon of chili powder.
2 chopped or  ½ cup of diced jalapeno peppers.

Once those have been stirred into the onions then add.
10 cup of canned Navy beans washed.
4 cups of canned Black beans washed.
4 cups of canned Kidney beans washed.
1 medium can of Stag Chile

Heat until it’s steaming and take it off the heat can be served hot or as a cold side.

Maverick’s Potato salad.

Make about 20-25 1 cup servings.

10lbs of potatoes…… Taylor uses Yukon gold’s washed but cooked peels on then quartered.
4 cups of finely diced onions.
6 cups of finely diced green onions.
2 diced cloves of garlic.
10 slices of chopped crispy bacon.

Sauce….6 cups of mayo.
 ½ cup of olive oil.
1 tablespoon of Worcestershire sauce.
2 egg yolks
2 tablespoons of wholegrain mustard.
1 tablespoon of horseradish.
3 anchovy fillets or a tablespoon of anchovy paste.
Blend together on high until smooth.

Mix the salad with the sauce adding a teaspoon each of salt and black pepper.

Maverick’s Steak Coleslaw.

Now this isn’t a coleslaw with steak in it but meant to be eaten as a side and honestly eat a bit of your steak with a forkful of this and it’ll just change the whole steak experience.

Makes about 12 1 cup servings.

1 medium cabbage grated into strands or very finely chopped into strands.
2 medium red onion diced.
1 fennel bulb finely grated.
1 whole celery bunch diced or 2 seeded cucumbers.
1-3 diced jalapeno peppers depending on your heat tolerance.
1 small can or chipotle peppers in adobo sauce.
1 cup of miracle whip or mayonnaise.
1 cup of sour cream.
6 tablespoons of HP steak sauce.
6 teaspoons of brown sugar.
Zest and juice of 1 whole lemon.

Stir and let sit refrigerated good fresh, even better with 1-3 hours to sit and get together and really excellent with steak or a beef roast and excellent with lamb as well.

*Taylor’s Minestrone Soup. Jenna’s favorite soup.

Makes about 20 2 cup bowls of soup.

12 diced carrots.
12 diced stalks of celery.
4 medium onions diced.
12 roughly chopped slices/rashes of bacon.

………… put the bacon in first thing and get it rendering it’s fats and just as it gets browned add the above three chopped veggies stir until the onions become semi cooked.

1 grated parsnip.
3 diced green peppers.
1 medium eggplant diced.
1 zucchini diced.
1 bulb of fennel dice fronds and all.
12 cloves of chopped garlic.
1 teaspoon of nutmeg.
2 tablespoons of dried oregano.
1 tablespoon full of chili flakes.
4 cans of tomatoes medium sized.
2 medium sized cans of white beans.
2 quarts of water.
1 cup of red wine vinegar.
2 table spoons of salt and fresh ground black pepper.

Let this cook at a medium to medium high heat for one hour the add in.

2lbs of hot Italian sausages chopped into bite sized chunks.
1lb of either pastrami or Montreal smoked meat.
6 cups of mini-shell pasta.

Let this simmer on low heat for another hour before it’s finished. Best served with grated parmesan cheese over the top before serving and garlic bread.

** Vegan minestrone.

The same as above but replace the bacon with  ½ cup of olive oil.
Add 1 table spoon of liquid smoke.
Add 8 cups of lentils.
Add 4 sprigs of fresh thyme.
Add 2 sprigs of fresh rosemary.
Replace the sausage with escarole or any bitter green or lettuce type or another good sized eggplant.

Maverick Mushroom soup.

This is another vegan recipe and was just something Taylor had come up with a long time ago again makes about 20 or so 2 cup servings.

1 cup of olive oil.
1 cup of whole wheat flour.

Combine both over heat until a light toasting of the flour happens. This is best done in the soup pot for ease.

6 medium onions in 3 teaspoons of oil and salt and pepper but cooked down until they are browned.

6 lbs of mushrooms of any sort from wild to white button mushrooms and again fried like the onions until they are mostly caramelized in the pan.

Add the onions and mushrooms to the flour and then add 2 quarts of left over coffee and a quart of red wine preferably a sherry. If you don’t want to use alcohol a large can of tomato juice is just as good.

 ½ teaspoon of nutmeg.
6 bay leaves.
2 tablespoons of curry powder.
2 tablespoons of HP sauce.
2 tablespoons of Salt and pepper.

Cook for two hour on a medium low heat and serve with a good bread. If the customer isn’t vegan then it’s sometimes served on a braise beef or lamb shank or in a bowl with melted Swiss cheese over it or with a dollop of goat cheese and chives.

** Add left over roast beef potatoes and carrots and you have Maverick’s on special beef stew.

Maverick’s meatloaf.

Serves 20

10lbs of 80/20 hamburger/Ground beef.
1 whole celery bunch leaves and all chopped.
1lb of raw liver liquefied in a food processor.
4 cups of instant potatoes.
4 cups of chopped onions.
3 tablespoons of chopped sage.
2 cups of prune juice.
2 packages of stove top brand stuffing.
6 cloves of chopped garlic.
1 can of cream of celery soup.
1 can of cream of mushroom soup.

Mix well and bake in large pans as a block cut as desired. Served at Mavericks in a 3inch by 3 inch cube. Bread crumbs on top or mozzarella cheese is optional.

*Jenna’s fried Chicken….Taylor’s favorite meal.

Fried chicken is a thing of beauty and a really good bit of fried chicken is absolute magic. This is more a technique recipe that a quantity driven one so you all can adjust for taste this’ll generally make enough coating for 4 cup up chickens though or a 4liter container.

Take your chicken and marinate it in buttermilk overnight.

Make and egg wash with just the yolks no whites or water. About a dozen eggs will be good. You can always use the egg white in pies. Add to this three cloves of garlic and a tablespoon of fresh thyme and blend this together until liquid.

Then in a bowl mix together the breading.

2 packages of regular shake and bake.
1 package of stovetop stuffing.
1 cup of self rising flour.
 ½ cup of brown sugar.
1 tablespoon of fresh ground black pepper.

Liberally coat the chicken in the egg wash the toss it in the breading then deep fry and enjoy.

Maverick’s Pork Chops.

These are an oven broiled pork chop and usually use a  ½ inch thick cut of chop.

1 medium can of crushed tomatoes.
1 cup of prune juice.
10 cloves of chopped garlic.
4 large onions in full ring slices.
1 table spoon of salt, black pepper and paprika…smoked if you have it.

Mix all the ingredients together and cover over the pork chops and braise until they liquid is nearly all reduced. Served with mashed potatoes or polenta.

Maverick’s Goulash.

Serves about 20, 2 cup servings.

2lbs of hot Italian sausages cut into thumb length chunks and put into a roaster pan with…
2 whole heads of garlic peeled but whole cloves.
3 cans of whole tomatoes.
1 fennel bulb rough chopped.
Roast this in the oven until the juices become thick and gravy like.

Next fry and drain 2lbs of ground beef.

Then in a pot cook packages or medium sized bags of elbow macaroni noodles or roughly 10 cups.

Using a quarter of the pasta water as a base adding to it the sausages and the other contents of the roaster pan, the ground beef, and then add.

2 medium can of tomato paste.
2 jars of roasted red peppers medium sized or 4 cups of fresh if you are charring and peeling them yourself. Yellow or orange bell peppers can be used too but not green peppers.
2 table spoons of sweet paprika, hot paprika, fresh thyme, salt, black pepper each.

Next add the pasta and stir on medium heat for 30minutes then let stand. Serve with a dollop of sour cream and garlic bread.

Maverick’s Chili.

This is a bigger recipe and feed out about 40 servings of two cups each.

In a huge pot/kettle.

1 lb of bacon chopped then cooked to brown and crispy.
12 medium onions diced added right in cook until semi-clear.
3lb of spicy Italian sausage cut out of it’s casings.
20lbs of ground bison or venison and yes it can be replace by lean hamburger.
10 cans of crushed tomatoes.
3 cans of chipotle peppers and the sauce.
1 head of celery juiced just add the juice.
12 carrots juiced, just add the juice.
2 beet’s juiced, add the juice and the pulp as this adds sweet and really boosts the red colors
1 can or 2 quarts of grapefruit juice.
2 cups of prune juice.
2 cups of chopped garlic.
4 cups of chopped jalapenos.
2 cups of chopped albino peppers.

2 cups of chili powder.
1 table spoon of cinnamon.
 ½ a cup of cumin, and Mexican oregano.
1 table spoon of cocoa.
4 regular sized bottles of decent beer.

Once everything is combined cook at medium-high heat for two hours and then let simmer on low heat for another hour.

Next take cornmeal and place it in a baking dish and just toast it in the over until the top is just hinting at brown. Add this to the chili and turn off the heat. Let this mellow overnight for the best results.

Serve with anything it’s that good!

Maverick’s Baked Beans.

This makes about two 2 Quart bean crocks.

Soak 4 quarts of pinto beans overnight in 10 quarts of water that has 2 quarts of apple juice in it and 3 cups of molasses.

Next cook the beans in the soak for an hour on medium heat then remove the beans and keep the soak and boil it on high heat.

Now adding to the soak.

1 dozen carrots juiced with pulp it cooks down.
2 parsnips juiced with pulp.
2 quarts of molasses.
2 quarts of prune juice.
2 lbs of pitted dried prunes.
2 juiced jalapeno peppers with pulp.
1 quart of apple cider vinegar.
1 medium jar of stone ground mustard. (preferably French’s)

Reduce this all until the soak is down to the consistency of a really thick gravy then remove from the heat.

Next cut a dozen medium onions into ring slices and toss then in two cups of brown sugar.

Finally layer the beans in the crocks with the onions like a lasagna adding the soak syrup at you go then bake on medium low in the over for two hours. Best allowed to rest and sit to cool overnight.

*Jenna’s Cinnamon Rolls!
Again this is more technique than anything so there some general stuff that really just makes these.

The roll…. Just use bread dough. If you know how to make it fine if now you can by bread dough from any decent bakery.

Roll the bread dough out on a flat surface in roughly a rectangular shape.
Next smear the dough liberally with room temperature butter.

Then mix 2 cups of brown sugar with one cup of white sugar,  ½ cup of cinnamon and a half teaspoon each of nutmeg and allspice shake it up then shake it out over the butter until it’s really well coated.

Then take a spray bottle full of apple juice or even water and wet down the sugar, this adds moisture to turn those sugars into that yummy stick caramel that’s so good.

Next roll this up like a jelly roll and cut it into slices. I like a big roll so I cut them in a two inch wide slice and they’ll puff up just awesomely as they bake. Place the rolls flat side down in a liberally buttered backing pan and then bake then in the oven

A dozen 2inch high rolls will take 35 minutes at 325 degrees F.

Lastly is the icing. You have to apply this on the baking tray while they are hot for the best effect when you tear them apart to serve them.

Okay… Icing for about 2 dozen rolls.

1 pound of butter salted.
3 pounds of cream cheese.
1 cup of sour cream.
3 cups of icing/confectioners sugar.
The juice of one whole lemon.
1 tablespoon of vanilla.

Blend the whole thing together and just smear it all over the tops of the rolls and let it get all melt and glazed over it.

Best served with really good coffee or a good strongly flavored tea.

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Okay that’s pretty much it really and there menu for Maverick’s is able to be found in chapter 30 of Images so enjoy and have fun cooking these. I’m sorry for the size of the batches and when I think of a recipe it’s most often already scaled to restaurant sized.
But you just follow the basic list of ingredients and you’ll all get the general ideaJ

*Great Big Hugs All*
Bailey.