Food and Recipes

Sunrise Chef: Jimmy Hayward

Sunrise Chef: Jimmy Hayward

Jimmy Hayward, of the new restaurant Red Brick Grille in Lower Saucon Township, joined 69 News at Sunrise to tempt us with some of the creations his restaurant offers.  Red Brick Grille is full-service casual dining, including house specialty BBQ, gourmet pizzas, pasta, mouth-watering burgers, handcrafted sandwiches, fresh salads and more. Hayward is Director of Culinary Operations for a total of eighteen restaurants, overseeing 30 managers and over 500 team members.

Shrimp & Sausage Rigatoni

Oil – 1 oz.
Sausage – 2 oz. (sliced)
Garlic – 1 tsp.
Shrimp – 6 each (size 21-25)
Mushrooms – 1 oz. (sliced)
Heavy Cream – 2 oz.
Pizza Sauce – 4 oz.
Fresh Spinach – 1 oz.
Cherry Tomatoes – 4 each (halved)
Rigatoni – 8 oz.
Garlic Bread – 1 each
Basil (Julienne) - sprinkle

Method of Preparation:
1) Heat oil in a sauté pan.
2) Place garlic, sausage, mushrooms and shrimp into the saucepan.
3) Stir frequently until combined thoroughly.
4) Add heavy cream and pizza sauce. Stir well to incorporate.
5) Add spinach and tomatoes. Toss for 45 seconds.
6) Add cooked rigatoni to the sauce. Toss.
7) Place in the pasta bowl.
8) Sprinkle with julienne basil over the pasta.
9) Place the garlic bread at 12:00 on the rim.

Chopped Cobb Salad

Romaine Lettuce – 2 oz. (chopped)
Lettuce – 2 oz. (chopped)
Chicken – 4 oz. (grilled & chopped)
Bacon Bits – 2 oz.
Avocado – 2 oz. (diced)
Egg – 2 oz. (hard boiled & chopped)
Tomato – 2 oz. (chopped)
Bleu Cheese – 2 oz. (crumbled)
Dressing – 2 oz. (guest choice)
Garlic Bread – 1 each

Method of Preparation:
1) Toss.
2) Place the garlic bread at 12:00 on the rim.

Pork Philly Flatbread

Flat Bread – 1 each
Garlic Butter – ½ oz.
BBQ Pork – 4 oz.
Saute Mixture – 3 oz.
Provolone Cheese – 2 oz. (shredded)
BBQ sauce – 1 oz.

Method of Preparation:
1) Drizzle BBQ sauce in vertical lines.

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Allentown, PA 18102




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