Double Meat Dudewich Recipes
DOUBLE MEAT DUDEWICH
This manly sandwich is all about extremes. Two meats - beer-soaked barbecued pork and beef smoked sausage - are piled high on an onion bun with coleslaw and pickles to top it off. It's a messy but awesome creation.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h45m
Yield 6
Number Of Ingredients 11
Steps:
- Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
- When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
- In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
- In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.
Nutrition Facts : Calories 920, Carbohydrate 67 g, Cholesterol 160 mg, Fat 5, Fiber 3 g, Protein 53 g, SaturatedFat 17 g, ServingSize 1 Sandwich, Sodium 2880 mg, Sugar 40 g, TransFat 1 g
DOUBLES
This popular breakfast food is also a late-night favorite after a good "lime." "Lime" is the Trini term for "hanging out." On Friday and Saturday nights, smart doubles vendors take to their stations to serve hungry revelers seeking a midnight snack.
Provided by Ramin Ganeshram
Categories Garlic Breakfast Fry Sauté Curry Cucumber Chickpea Spring Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 doubles
Number Of Ingredients 22
Steps:
- Make dough:
- In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
- In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
- Make filling:
- If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
- In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
- Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
- Assemble:
- Punch down risen dough and allow to rest 10 minutes.
- Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
- In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
- Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.
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