Mesa Grill Breadrolls Recipes

MESA GRILL BREAD/ROLLS

Steps:

• Put yeast, water and sugar in mixer bowl and let proof.
• Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
• Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
• Cover with plastic, proof for 15 minutes.
• Form loaves/rolls, cover with towel and proof for 1/2 hour.
• Score loaves/rolls,egg wash and sprinkle with additional polenta.
• Bake at 350 until golden.

MESA GRILL'S SPICY BLOODY MARY

Steps:

• Combine all ingredients, except celery spears, in a small pitcher, pour into large glasses filled with ice and garnish with celery spears.

MESA BBQ SAUCE

Steps:

• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

MESA BARBECUE SAUCE

Steps:

• Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored, about 5 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes. Pour the mixture in a food processor and puree.
• Pour into a medium bowl and let cool to room temperature. May be refrigerated up to 1 week or frozen.

GRILLED FRENCH BREAD ROLLS

Steps:

• Heat olive oil in heavy medium skillet over medium-low heat. Add garlic and cook until light brown, about 4 minutes. Discard garlic.
• Prepare barbecue (high heat). Split rolls in half horizontally. Brush cut surface with garlic oil. Sprinkle generously with pepper. Grill rolls, oiled side down, until golden brown. Serve hot or at room temperature.