Preno's tips for a successful Fourth of July Party
Beepo's Beer Battered Corn with Honey Butter
Ingredients:
6 ears of corn
1 12 oz bottle of any pilsner beer.
1 cup all purpose flour
1 lb. butter
½ cup honey
vegetable oil for frying
Mix 1 bottle of beer and flour to make beer batter. Coat corn generously in beer batter, then deep fry in 350 degree oil till golden brown. Soften 1 lbs. of butter and mix in honey mold in one ounce soufflé cups or ice cube trays. Melt honey butter over the hot beer battered corn and serve.
Create your Own Burger
Barbeque Bacon Burger
Blue Buffalo Burger
Mushroom Swiss Burger
The Everything Burger
*add onion rings or French Fries to spice up your burger
Russell's Famous Potato Salad
Ingredients:
1 lb washed red potatoes
1 white onion (chopped fine)
1 red and 1 green pepper (Chopped fine)
1 stalk celery (Chopped fine)
6 tablespoons Hellmann's mayonnaise
1 teaspoon Dijon mustard
Kosher salt and white pepper to taste
Boil potatoes in salted water for a half hour or until soft. Mix other ingredients in a large mixing bowl. Cool potatoes in refrigerator then add to the large mixing bowl. Chill. Garnish with chopped parsley and paprika.
If you have questions, feel free to call Chef Russell Preno or Chef Mike Gentile at Preno Piccotti Pizza Cafe (570) 969 - 9944. 3 W. Olive St. Scranton, PA 18508.
Beepo's Beer Battered Corn with Honey Butter
Ingredients:
6 ears of corn
1 12 oz bottle of any pilsner beer.
1 cup all purpose flour
1 lb. butter
½ cup honey
vegetable oil for frying
Mix 1 bottle of beer and flour to make beer batter. Coat corn generously in beer batter, then deep fry in 350 degree oil till golden brown. Soften 1 lbs. of butter and mix in honey mold in one ounce soufflé cups or ice cube trays. Melt honey butter over the hot beer battered corn and serve.
Create your Own Burger
Barbeque Bacon Burger
Blue Buffalo Burger
Mushroom Swiss Burger
The Everything Burger
*add onion rings or French Fries to spice up your burger
Russell's Famous Potato Salad
Ingredients:
1 lb washed red potatoes
1 white onion (chopped fine)
1 red and 1 green pepper (Chopped fine)
1 stalk celery (Chopped fine)
6 tablespoons Hellmann's mayonnaise
1 teaspoon Dijon mustard
Kosher salt and white pepper to taste
Boil potatoes in salted water for a half hour or until soft. Mix other ingredients in a large mixing bowl. Cool potatoes in refrigerator then add to the large mixing bowl. Chill. Garnish with chopped parsley and paprika.
If you have questions, feel free to call Chef Russell Preno or Chef Mike Gentile at Preno Piccotti Pizza Cafe (570) 969 - 9944. 3 W. Olive St. Scranton, PA 18508.
