Tag Archives: Superbowl

BBQ Pulled Pork Potachos

BBQ Pulled Pork Potachos

  • Servings: 2
  • Difficulty: easy
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BBQ Pulled Pork Potachos
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As stated in other posts my lovely wife has the palate of fairly adventurous, but nevertheless, a 15 year old boy. Doing the blog has been challenged me to come up with new stuff to cook. So I am constantly trying to adjust recipes into something new. So when I ask my wife for input I get pasta, Texican, BBQ or sandwiches. So when you through out the usual suspects I decided to mashup nachos and BBQ. We do enjoy BBQ stuffed potatoes so I thought why not waffle fries.

Before I get to the recipe I have to promote Sur La Table’s Fagor Pressure Cooker. They had a sale during Christmas and I needed some scale in my crockpot scene. A Pressure cooker is a new thing for me. Consider me late to the party on this one. But this Fagor pressure cooks, sears, browns, has a steam function, crockpot and even rice and risotto settings. It’s about double the price of a crockpot ($100) but totally worth. Cooking pork would take me about 7-8 hours to get it to the tenderness I like. Thirty freaking minutes in this thing and it pulled tender. This changes everything because now I can speed up meals at an incredible rate without sacrificing flavor or texture.

On to the BBQ pulled pork. I saw a Pioneer Woman episode where she made sticky ribs that had a little Asian infusion from adding Soy and Ginger. You could make this more American BBQ be leaving those ingredients out. As for sauce, you can either remove your pork from the liquid, blend it smooth and add a cornstarch slurry to thicken it up OR you can use your favorite BBQ sauce.

Ingredients:
3 lbs of Pork Shoulder (trimmed fat)
1 red bell pepper
2 tbs of ginger (optional)
1 yellow onions diced
4 cloves of garlic
1 cup of ketchup
8 oz of jalapeno jelly
1 bottle of beer
1/4 cup Soy Sauce
1/4 cup Deli mustard
2 tbs of Worcestershire
2 tbs of Sriracha

Directions:
1. Trim and cut your pork into medium/large chunks. Add everything into your slow cooker or pressure cooker and let it ride for either 30 mins. or 8 hours until fork tender. IMG_0889

2. Remove your pork and shred it in a bowl. If you want to make a sauce from the liquid. Carefully add it to a blender or use a emulsion hand blender until it’s smooth. Take 3 tablespoons of cornstarch and add water until you have a slurry. Pour that into the sauce and reduce in a pan until it thickens up to the point you desire. IMG_0892

3. Take a bag of waffle fries and cook them according to the package. Leave the oven on and arrange your fries into serving sized piles and top with the pulled pork, sour cream, jalapenos and fresh grated cheddar cheese. Put them back into the oven until the cheese has melted. IMG_0896IMG_0897IMG_0898

Wedge Salad Bites

Wedge Salad Bites

  • Servings: 20
  • Difficulty: easy
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Wedge Salad Bites
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This is a super easy and fun one-bite appetizer. We had several parties over the holiday’s and they were slanted towards men so I had a lot of heavy, cheesy, meaty dishes. Dude food. So I needed something that wasn’t so heavy so I came up with a little deconstructed salad bite on a stick.

My intention was for each bite to have lettuce, tomato, bacon topped with blue cheese and carrots. I roasted my bacon and it was too crispy to put on the stick so I crumbled it and used it as a topper along with the carrots.

Ingredients:
Iceberg Lettuce
Cherry tomatoes
Bacon
Carrot shreds
Blue Cheese Dressing
Blue Cheese crumbles

Directions:
1. Roast or cook your bacon. Cut your lettuce into little wedges big enough for one bite. Assemble, dress and serve

Chicken and Savory Waffle Bites

Chicken and Savory Waffle Bites

  • Servings: 14
  • Difficulty: easy
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Chicken and Savory Waffle Bites
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I have made chicken and waffles before in various forms. My favorite waffle batter contains three ingredients that separate it… cornmeal, jalapenos and extra sharp cheddar cheese. The cheese in the batter caramelizes into that perfect chewy crunchy bite that we all love in casserole edges or pizza edges. Looks slightly burnt but doesn’t taste like it.

The idea of these is to have one bite that contains a chicken nugget shrouded in a waffle coat. Now you could do these by covering the nugget in batter and dropping them into a typical waffle iron and they will turn out like flat blobs. Tasty blobs but you may struggle with uniformity. I found this waffle iron pan online that shapes them into walnuts. Now it isn’t an electric waffle iron but rather a plan you place on the stove or fire. This worked well for me and made perfect little bites that you could drizzle maple syrup or a special sauce over them. Link to waffle maker Walnut Waffle Maker

For the chicken nuggets… I saved myself some time and just bought them from Chick-Fil-A. I mean how can I compete with their chicken anyway. I swear if I could own one franchise it would be a Chick-Fil-A. Cars are lined up at everyone I pass anytime of the day. I digress. Below is the waffle batter I used.

Ingredients:
1 1/4 AP Flour
3/4 Cornmeal (yellow)
4 tsp of baking powder
2 tbs of White Sugar
2 tsp of Kosher Salt
2 Eggs
1 1/2 cups of Buttermilk
5 tsp of melted non salted butter
2 splashes of Tabasco Sauce
2 cups of cheddar cheese
1/4 cup of diced jarred pickled jalapenos (I added an extra 2 tbs because I like the heat)

Directions:
1. About four hours before you serve them go buy your Chick-Fil-A nuggets. You can use another brand or even pick up some frozen in the store or search for a recipe and make your own.

2. Whip up your batter by putting all the ingredients in a bowl and stir until well combined. Set it fridge to set up for about 30 minutes.

3. Since I had my walnut waffle maker thing I coated the nuggets in the batter and dropped them into each walnut. I heated it over medium heat and cooked them about 3 minutes on each side. I turned the oven on 150 degrees and worked in batches dropping the cooked nuggets on a wire rack and popped them in the oven to keep warm.

I served them with maple syrup and made a mayo maple Dijon dipping sauce.

Bacon Jalapeno Popper Cheese Bites

  • Difficulty: easy
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Bacon Jalapeno Popper Cheese Bites
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Jill had a party the other night and asked me to make some cocktail appetizers. I made some blue cheese filled dates topped with spicy pecans, pimento cheese atop of cheddar biscuit and then jalapeno popper bites. Now I failed to take a picture of them so I used a pic of my pimento cheese recipe as a stunt double to give you an idea of how they look. So instead of seeing the red pepper you would see bacon. When making stuff for parties I always forget to photograph my food and when I remember I feel stupid snapping photos when people are around.

So apparently these were a hit and Jill has been on me to post the recipe as people were asking about it. If you have seen those grilled jalapeno poppers that are filled with cream and cheddar cheese with bacon wrapped around the stuffed jalapeno this is basically the same thing but made as a one bite appetizer served on a Ritz cracker.

Ingredients:
Ritz Crackers
Candied Jalapenos http://woodys-smokehouse.com/product/sweet-fire/
3 Jalapenos diced (seeds and ribs removed)
1 package of cream cheese
2 cups of fresh shredded cheddar cheese
6 strips of roasted bacon
2 shots of Worcestershire Sauce
3-6 slugs of Tabasco

Directions:
1. Preheat your oven to 375 degrees. Layout your bacon on a wire rack and roast until crispy which will be about 40-50 minutes. Cool and then dice up.

2. In a mixer add your cheeses, diced jalapenos, Worcestershire and Tabasco with a half of the bacon bits.

3. Roll the cheese mixture into balls. The size should fit onto a Ritz cracker with room around the edges. Now roll a strip of the ball in the bacon so that it shows on the outside. My pic doesn’t show it because that is Pimento Cheese. Top with a candied Jalapeno. If you don’t fine them in your store/market I posted a link above to a place where I get mine. It’s a roadside joint in Madisonville, Texas called Woody’s Smokehouse.

Ultimate Ham Panini

Ultimate Ham Panini

  • Servings: 2
  • Difficulty: easy
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Ultimate Ham Panini
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If you use pintrest and typed in sandwich in the search engine you likely have seen those baked Hawaiian roll ham sandwiches / sliders with that sweet mustard poppy glaze. They take those sweet King Hawaiian Rolls, cut them in half, pile on ham and swiss cheese, add the tops and then slather the top with a mixture of butter, brown sugar and mustard, onion powder and poppy seeds then bake until the cheese melts.

Those sandwiches or sliders look really good and would be great for a casual party or as some people state “funeral sandwiches”. You get the idea, small hand food that should satisfy most palates.

Given that it’s just the two of us and I actually wanted a more “toothy” bread, I decided to switch up a bit. I did this by creating a similar “sauce” and then added my ham into it until fully coated. Also I wanted to add some tomatoes and avocado. I used swiss and cheddar and added a little crisp bacon for texture.

Ingredients
Sliced Sourdough Bread
Deli ham
Swiss cheese
Cheddar cheese
Dukes Mayo
Sliced and dried tomatoes
Sliced avocado
Crispy Bacon
Butter

Sauce
2 tbs of butter
1 tbs of brown sugar
1 tbs of dijon mustard
2 tsp of grainy mustard
splash of Worcestershire
2 tsp of onion powder

Directions

1. Prep.. microwave your bacon until crispy, slice your tomato, avocado, cheese and bread.

2. In a saucepan on medium low heat add your sauce ingredients and let it melt and meld. Then add the ham to that pot and move the ham around until it become fully coated and hot. IMG_0766

3. I assembled my sandwich by putting a little Dukes May on both sides. Then add swiss to one side and cheddar to the other. Add your ham, tomato, avocado and bacon and then heat them up. Don’t forget to lightly butter both sides of the outside of the bread to get a nice brown crunchy exterior. I have a panini maker if you don’t you can use a cast iron skillet and brown on both sides.
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Raspberry Puff Pastry Nibbles

Raspberry Puff Pastry Nibbles

  • Servings: 24
  • Difficulty: easy
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Raspberry Puff Pastry Nibbles
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We had a party for a friend the other night and put together a lot of dude food and dips..ham and swiss sliders, pull pork sandwiches, chicken and waffle balls and jalapeno popper dip etc.. When building the menu I realized I needed to come up with something that was somewhat sweet and less heavy. I saw these puff pastry cup appetizers and thought it would be great filled with some brie and goat cheese and raspberry jam.

They turned out with a great balance of tang and sweet all transported in a delicate puff pastry. They would be great for New Year’s, Superbowl or a typical cocktail party.

Ingredients:
1 package of puff pastry cups
Frozen Raspberries
Goat Cheese
Brie
Raspberry jam

Directions
1. Cook your puff pastry cups according to the package. About 15 mins at 400 degrees. When you remove them push in the centers with a handle of a wooden spoon.

2. Think pencil eraser size and add Brie then red raspberry jam and then goat cheese and top with a thawed raspberry. IMG_0844

Corn and Jalapeno Dip

Corn and Jalapeno Dip
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My Mom’s 87 year old boyfriend loves corn. For her birthday I did a hamburger slider party and made a few dips for the crew. My queso is a little spicy so while this has jalapeno’s it isn’t spicy at all due to the counterbalance of sweet from the corn and cream from the cheeses.

Ingredients
3 can (15oz) whole kernel corn (drain each)
5 jalapenos, seeded and diced
1-2 shallots grated or diced finely
1/2 cup sour cream
8 oz of cream cheese
1 cup shredded from the block Pepper Jack cheese
1/2 cup grated Parmesan cheese

Top with
Diced green onions and crispy roasted bacon and serve with crackers or chips.

Directions:
1. Roast some bacon in the oven 300 degrees for 50 minutes or until crispy.

2. Dice and seed your jalapenos and mince your shallot/s. In a crockpot or over the stove (medium low) add your peppers and shallots and cook them while you prep all your other ingredients.

3. Shred your pepper jack and cube your cream cheese so they will melt easily. Add everything into the crockpot and cover. Stir every 5 minutes or so to keep it melting evenly. Once fully melted into a proper dip you can turn your crock to warm until ready to serve.

Top with crispy bacon bits and diced green onions along with your chip or cracker of choice. Tortilla chips are what we used but Fritos would be fine also.