New dining option on Butler’s campus
Big news on campus! Butler University now has a new made-from-scratch diner! Bern Rehberg, Junior Venture Partner, Metro Diner, shares more about the menu’s quality ingredients and signature dishes…. everything from Fried Chicken and Waffles topped with house-made strawberry butter and signature sweet and spicy sauce, to its Charleston Shrimp & Grits and famous Meatloaf Plate!
About Metro Diner:
• Metro Diner offers all-day breakfast, lunch and dinner . Our large portion sizes enable every guest to enjoy a delicious meal at a great value, with most dishes priced under $15.
• This is Metro Diner’s first university campus location at 4702 Sunset Ave. The new space will be located on the ground floor of a new multi-use parking structure directly between Clowes Hall and historic Hinkle Fieldhouse on Butler University’s campus.
• Guests will be able to sip on beer, wine and mimosas at the new location which is a new feature that was recently rolled out at the other two Indianapolis Metro Diner eateries in Clearwater Crossing and Greenwood.
• Metro Diner may not be the type of place where you’d expect contemporary culinary techniques, a commitment to creating dishes from scratch, an award-winning presentation, unique recipes and imaginative twists on old classics, but it is. It’s that type of place because we cook with heart. We cook for the love of food.
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Metro Diner Huevos Rancheros
Serves 2Ingredients:
• 12 large fried flour tortilla chips (1 large burrito size flour tortilla quartered and fried).
• 1 (15oz) can of seasoned black beans
• 1 Tablespoon of Margarine
• ¼ cup of small diced yellow onion
• ¼ cup of small diced green pepper
• One link or 4 ounces of diced chorizo (dried, not fresh)
• ½ cup of shredded cheddar
• ½ cup of shredded Monterey Jack
• ¼ cup of salsa (your favorite brand)
• ¼ cup of sour cream
• ¼ cup of fried or pickled Jalapeños
• Tablespoon of sliced green onion for garnish
• 4 eggs cook to preferenceRecipe for Black Beans:
1. Heat ½ tablespoon of margarine in a sauce pan, and sauté onion till soft and starting to color, add green pepper and cook for 4-5 minutes stirring often.
2. Add the chorizo and sauté for 3-4 minutes.
3. Add the black beans and cook for an additional 10 minutes for beans to thicken and soften.Assembly:
1. Line the chips flat with tips out and large part of the chip toward the center of oven proof plate or a casserole dish.
2. Using a slotted spoon, cover the large part of the chips with the bean mixture leaving at least ½ of the chip (tip part) exposed.
3. Top all the chips and bean mixture with a mix of both cheeses.
4. Melt cheese on the chips in a broiler. While cheese melts, cook eggs how you like them in a non-stick pan with ½ tablespoon of margarine.
5. Top the chips, beans and cheese with the eggs, then salsa, a good size spoonful of sour cream, green onions and Jalapeno’s.
6. To fry the Jalapenos: Drain pickled Jalapeno’s and toss in all-purpose flour let sit for one minute then knock off excess and fry in 350-degree oil for 5-6 minutes.
Enjoy!Metro Diner’s Yo Hala on the Square
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Ingredients:
Filling
2 (8-oz.) packages cream cheese, softened
½ cup of firmly packed light brown sugar
2 Tbsp. hazelnut liqueur
4 bananas, cut into ½-inch-thick slices (4 1/2 cups sliced)
Berry compote
1 (10-oz.) package frozen whole strawberries, thawed
1½ pt. fresh blueberries
½ cup of firmly packed light brown sugar
½ tsp. fresh lemon juice
2 tsp. cornstarch
French Toast
6 large eggs
½ cup milk
2 Tbsp. sugar
2 tsp. vanilla extract
½ tsp. ground cinnamon
8 (1-inch-thick) slices challah bread
Powdered sugar for Garnish
1. Prepare Filling: Beat cream cheese and sugar at medium speed with an electric mixer until smooth. Stir in hazelnut liqueur. Fold in bananas, Cover and chill 1 hour.
2. Prepare Berry Compote: Cut large strawberries in half. Combine 3/4 cup water, blueberries, brown sugar, and lemon juice in a medium saucepan; bring to a boil, stirring occasionally. Combine cornstarch and 1 Tbsp. cold water, stirring until smooth. Stir cornstarch mixture into berries; cook, stirring constantly, 1 minute or until thickened. Stir in strawberries. Remove from heat; keep warm.
3. Prepare French Toast: Whisk eggs in a large shallow dish. Whisk in milk and next three ingredients. Spread ½ cup filling on each of 4 challah bread slices; top with remaining bread slices. Cut diagonally in half; dredge sandwich in egg mixture, shaking off excess.
4. Cooking French Toast: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add 4 sandwich halves; cook 1 to 2 minutes on all sides (including edges) or until golden brown. Remove from skillet, keep warm. Repeat procedure with remaining butter and sandwich halves. Serve with Berry Compote; dust with powdered sugar using a fine mesh sieve. Makes 4 servings
• https://www.facebook.com/metrodiner