PURCHASE TONIGHTS FIGHT ON AMAZON PRIME & ENJOY THIS FIGHT NIGHT PARTY TRAY 🥊 IT'S A KNOCKOUT NIGHT OF BOXING! UNDEFEATED TITLE HOLDERS DAVID BENAVIDEZ AND DAVID MORRELL WILL COLLIDE IN A 175-POUND FIREFIGHT! PLUS, THE CHAMPIONSHIP REMATCH BETWEEN BRANDON FIGUEROA AND STEPHEN FULTON... "PITBULL" CRUZ VERSUS ANGEL FIERRO AND MORE! RECIPES BELOW 👇🏾 Steak & Chicken Wrap Recipe: Flank Steak, Boneless Chicken Breast, Season Steak & Chicken w/ Trendy Chef Seasoning, Marinate all Meats w/ Worcester Sauce, Brown Sugar & Honey Mustard For 1 Hour. Cook Beef To Desired Temperature, Cook Chicken To 165 Degrees. Slice Protien Thin Set Some Aside For Next Dish & Wrap With Tortilla Of Your Choice, Add Lettuce, Black Beans, Tomato & Mix 1 Cup Sriracha w/ 1 Cup Mayo & Mix Well For Sauce. Loaded Curly Fries Recipe: Use Your Favorite Brand Of Curly Fry, Air Fry & Top w/ Remaining Marinate Meat From Steak & Chicken Wrap. Cook Steak To Desired Temp & Add To Curly Fries and Top w/ Nacho Cheese & Cilantro. Wagyu Sliders Recipe: Ground Wagyu Beef. Form the meat into six 5-ounce patties of 1-inch thickness and 3 ½-inch diameter. (Note: I use a small ramekin-type dish to portion them out uniformly.) Your 5-ounce burger patties will appear to have a larger diameter than your buns, but remember that the excess fat will render during cooking and shrink the patties. Mine shrank to about 2 ¾-inch in diameter. Sprinkle lightly with salt and black pepper, and refrigerate the patties until ready to cook. In a small mixing bowl, add the goat cheese, cream, and green onions. Mix until the goat cheese achieves a spreadable texture. Refrigerate until ready to use. Remove the brioche buns and slice in half using a bread knife. (Note: Brioche is ultra-soft; be careful not to indent the tops of the buns with your fingers during handling; presentation is everything.) Brush the inside of the bun halves lightly with melted butter. Into a large black-iron skillet over medium-low heat, add the buns, interior-side down. Cook just until the bread toasts to a light golden brown—just enough to crisp them for a platform to spread the sauces. Remove and keep warm. Into the same cast-iron skillet over medium-low heat, add the burger patties without any oil. Cook slowly in place without moving the meat around or pressing down with a spatula (and risk watching the flavor run out into the pan). Let them sear on one side to form a crust on the bottom and then turn to do the same on the other, about 10 minutes total. Remove the patties once they reach a medium-rare internal temperature of 130ºF, and pat on both sides with paper towels to remove grease. Let rest for 10 minutes; the carryover cooking will add another 5 degrees of doneness for a juicy, burger. @MGM Grand Hotel & Casino @Premier Boxing Champions
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