69News at Sunrise

Sunrise Chef: Copperhead Grille

The co-owners of the Copperhead Grille stopped by the WFMZ kitchen to talk about their annual charity golf outing, the restaurant's 15th anniversary celebration next month and the mug club for the upcoming football season. They also made some favorites, including buffalo chicken empanadas.

Venom sauce

A full batch yields 1 1/2 gallons of sauce.

1 gallon Texas Pete Hot Sauce
1 lb. butter
½ gallon water
1 cup clear gel and 1 cup water for clear gel slurry


1 lb. fresh habanero peppers with stems removed
2 whole tomatoes
1 medium yellow onion cut in half
3 pieces of garlic clove
1 fresh jalapeno pepper
3 tbsp. soybean salad oil
1 cup water
¼ cup cilantro leaves

In a sauce pan, combine Texas Pete hot sauce, water and butter, cooking at a medium to high heat. Cook until the sauce starts to thicken about 45 minutes, making sure to stir the sauce.

While the sauce is cooking, combine habanero peppers, tomatoes, onions, garlic and jalapeno peppers with vegetable oil and toss in a mixing bowl. Place the vegetables on a sheet tray and roast in the oven at 450 degrees for about 20 minutes or until vegetables are soft.

Remove vegetables from oven and place in a blender with water and cilantro leaves. Blend on high for about 5 minutes until a smooth puree is formed.

Add puree to the sauce pan over a medium heat and stir for about 15 minutes until it thickens. Add clear gel slurry and stir about 10 more minutes.

Buffalo chicken empanadas


12 oz. diced chicken breast
¼ cup blue cheese crumbles
¼ cup shredded mozzarella
¼ cup mayonaise
¼ cup cream cheese
¼ cup hot sauce
2 oz. dough balls

Mix all ingredients together. Add 1/3 cup of buffalo chicken dip to dough and fold, making sure that it's sealed tightly.

Bake in the oven at 400 degrees for 10 minutes and serve with blue cheese or ranch dressing.

Copperhead Burger

1 brioche bun
2 pcs. bacon
2 pcs. slices cheddar cheese
2 oz. caramelized onions
2 oz. BBQ sauce

Season burger on both side with Copper spice. Cook burger to desired temperature. Grill brioche bun on flattop with butter.

Transfer burger to flat top to add bacon, onions and cheddar cheese. Place burger on brioche bun and top burger with BBQ sauce.

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