Hawaiian sweet rolls have a unique history blending Hawaiian flavors with Portuguese bread-making techniques. Originating in the 1950s, these fluffy, sweet rolls are often attributed to Robert Taira, who founded King’s Hawaiian Bakery. The recipe combines ingredients like pineapple juice, honey, and butter for a distinctive taste. Its popularity spread beyond Hawaii, becoming a staple in American households. Today, they’re enjoyed as a versatile accompaniment to meals or standalone treats. These rolls reflect Hawaii’s cultural fusion and exemplify the delicious result of blending diverse culinary traditions
Have you ever thought about making your own Rice-A-Roni at home? You know, that classic “San Francisco Treat” from back in ’58. Flavors like chicken, beef, Spanish – it’s the go-to quick fix side dish for many.I’m telling you, trying a homemade version is where …
Recently, I tried the new Fire-Braised Chicken Sandwich with Memphis white sauce at Tops BBQ. I was impressed with the delicious taste when I first tried it. However, I have noticed that with some new menu items, the quality tends to decline over time. Therefore, I decided to create my own copycat version of the sandwich.
Making this sandwich is actually quite easy. The sauce is similar to Alabama white sauce, with a creamy texture and a slight spicy kick. Overall, the flavor profile is really good and definitely worth trying.
Ingredients for the Chicken:
2 large boneless, skinless chicken breasts
1 onion, diced
2 tbsp melted butter
2 tbsp olive oil
2 tsp paprika
1 tbsp garlic
1/2 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth
1 tbsp chicken bouillon
Ingredients for Memphis White Sauce:
1 1/2 cups Duke’s mayonnaise
1/4 cup milk
4 tbsp apple cider vinegar
2 tbsp lemon juice
1 tsp garlic powder
10 tsp sugar
1 tsp black pepper
1/2 tsp salt
1/2 tsp cayenne pepper
1 tsp Dijon mustard
1 tsp paprika
Additional Ingredients:
Brioche buns
Sandwich pickle
Preparation:
Place the chicken breast in the crock-pot and evenly distribute diced onion on top.
In a small bowl, mix together melted butter, olive oil, paprika, garlic powder, salt, and black pepper from the “Chicken” ingredient list. Spoon the mixture over the onion and chicken. Pour chicken broth down the sides of the crock-pot. Cover the crock-pot and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and tender enough to shred.
While the chicken is cooking, make the Memphis white sauce by whisking together all the ingredients from the “Memphis White Sauce” ingredient list. Cover and chill the sauce in the refrigerator until the chicken is done.
Once the chicken is cooked, remove it from the crock-pot and shred it in a large bowl, using all the juices from the crock-pot to keep the chicken moist. Put the shredded chicken under the broiler or on the grill to give it a nice crisp. Pour in some of the Memphis white sauce and mix well.
To serve, place the chicken on brioche buns and top with a sandwich pickle. Drizzle with extra Memphis white sauce and garnish with sliced green onions and cracked black pepper, if desired.
*Below is my recipe Card. Save it to your hard drive and print it as a 4×6 picture*
Tops BBQ Fire-Braised Chicken
Recently, I tried the new Fire-Braised Chicken Sandwich with Memphis white sauce at Tops BBQ. I was impressed with the delicious taste when I first tried it. However, I have noticed that with some new menu items, the quality tends to decline over time. Therefore, I decided to create my own copycat version of the sandwich. Making this sandwich is actually quite easy. The sauce is similar to Alabama white sauce, with a creamy texture and a slight spicy kick. Overall, the flavor profile is really good and definitely worth trying.
Place the chicken breast in the crock-pot and evenly distribute diced onion on top.In a small bowl, mix together melted butter, olive oil, paprika, garlic powder, salt, and black pepper from the "Chicken" ingredient list. Spoon the mixture over the onion and chicken. Pour chicken broth down the sides of the crock-pot. Cover the crock-pot and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and tender enough to shred. While the chicken is cooking, make the Memphis white sauce by whisking together all the ingredients from the "Memphis White Sauce" ingredient list. Cover and chill the sauce in the refrigerator until the chicken is done. Once the chicken is cooked, remove it from the crock-pot and shred it in a large bowl, using all the juices from the crock-pot to keep the chicken moist. Put the shredded chicken under the broiler or on the grill to give it a nice crisp. Pour in some of the Memphis white sauce and mix well. To serve, place the chicken on brioche buns and top with a sandwich pickle. Drizzle with extra Memphis white sauce and garnish with sliced green onions and cracked black pepper,
You are for warned, These waffles are better than Eggo Waffles. You remember the commercial slogan—”L’eggo my Eggo“? Developed by Leo Burnett in 1972 is well known through their television commercials. In case you haven’t seen it here you go. Now my version of …
I love the honey baked ham from the honey baked ham store. But come on the prices are ridiculous high. So here is a copycat recipe of the Honey Baked Ham and it’s not that hard to make at all. You just need the right instrument which is a blowtorch. I bought mine at Marshals.
