The Copperhead Grille is getting ready for Easter brunch with a special menu including drink cocktails.  Friday morning, owner Mike Dontas joined 69 News at Sunrise to show us some of the menu's features.

MEDITERRANEAN CHICKEN SKEWERS

2 EA MEDITERRANEAN SKEWERS

1 EA GRILLED PITA

BRUSH CLARIFIED BUTTER

2  SOUP SPOONS TZATZIKI SAUCE

SMALL HANDFUL FRESH SPINACH

PINCH ROASTED RED PEPPERS

PINCH CRUMBLED FETA CHEESE

5 EA KALAMATA OLIVE

SPRINKLE DRIED OREGANO

DRIZZLE CHIMMI

 METHOD:

  1. GRILL SKEWERS UNTIL COOKED 100%
  2. GRILL 7 INCH PITA BREAD ON ONE SIDE WITH CLARIFIED BUTTER
  3. CUT PITA INTO 4 PIECES
  4. IN THE CENTER OF A RECTANGULAR PLATE PLACE CIRCULAR MOLD THEN ADD SPINACH, ROASTED RED PEPPERS, 4 EA KALAMATA OLIVES,CRUMBLED FETA CHEESE,  TZATZIKI SAUCE AND TOP WITH 1 EA  KALAMATA OLIVE FOR GARNISH
  5. SPRINKLE OREGANO ON TOP
  6. ON EACH END ADD PITA BREAD AND SKEWER
  7. DRIZZLE CHIMI ON TOP OF SKEWERS

 

BBQ BONE IN CHICKEN BREASTS

2/ 10OZ BONE IN CHICKEN BREASTS

BRUSH BBQ SAUCE ON BOTH SIDES OF MEAT

METHOD:

  1. GRILL CHICKEN BREAST UNTIL COOKED ALL THE WAY THROUGH
  2. BRUSH BBQ SAUCE ON BOTH SIDES OF MEAT AND SERVE

 

CAROLINA VINEGAR SAUCE

1 1/2 cups of red wine vinegar

1 cup ketchup

1/2 cup Texas Pete Hot Sauce