'Cocktails and Confetti' at Gather on Broadway
(WLUK) -- It's time for one last indulgence before heading into your new year's resolutions with an experience at Green Bay's 'Gather on Broadway.' The crew is hosting a special New Year's Eve dinner and party called "Cocktails and Confetti" and will be an excellent way to ring in the new year with family and friends.
Chef Jyll Everman joined us in the kitchen this morning for a preview of their 3-course dinner and other treats that await you at Sunday evening's event.
For ticket information and more, click here.
Pulled Pork Flatbread (feeds 4)
1 large pre-made pizza crust
2 cups pulled/shredded bbq pork
1/2 cup favorite bbq sauce
1 cup mozzarella cheese, shredded
1 cup shredded cabbage or coleslaw mix
1/4 cup mayonnaise
1 tbs white vinegar
1 tsp sugar
1-2 dashes Sriracha hot sauce
Salt to taste
Preheat oven to 400 degrees. Evenly spread the bbq sauce over the pizza crust, then top with the bbq pork. Sprinkle evenly with mozzarella and bake for 8-10 minutes, or until cheese is melted. In the meantime, combine the cabbage, mayonnaise, vinegar, sugar, sriracha and salt and mix to combine well. Once pizza is removed from the oven, sprinkle coleslaw over the entire pizza and serve immediately.
Shrimp Po’boy Tacos (feeds 3-4)
Vegetable or canola oil for frying
1 lb medium shrimp, peeled, deveined and tails removed
2 eggs, beaten
1.5 cups panko bread crumbs
Salt and pepper
1 cup mayonnaise
2 Tbs pickle relish
2 Tbs ketchup
Squirt Sriracha hot sauce
Dash smoked paprika
1/2 tsp Old Bay seasoning
Dash cayenne pepper
Salt and pepper to taste
2 cups mixed greens or shredded iceberg
Soft flour taco shells
In a medium saucepan, heat one inch of oil over medium heat until hot. Season the shrimp with salt and pepper, then dip in to the egg. Shake off the access, then dip into the panko bread crumbs. Carefully lower into the oil and cook until golden. Remove to a paper towel lined platter.
In a small bowl, combine mayo, relish, ketchup, sriracha, cinnamon, smoked paprika, old bay, cayenne, salt and pepper. In each taco shell, lay some lettuce, then top with 1-2 Tbs of the mayo mixture. Top with crispy shrimp and serve immediately.