PORK-BELLIED POPPERS
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 1 dozen
Number Of Ingredients 12
Steps:
- Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice.
- Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper.
- Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes.
- Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce.
CRISPY PORK BELLY
Thanks to social media, food bloggers, and celebrity chefs with too much time on their hands, pork belly was/is all the rage. It's a common sight on menus across the land, and you can't channel-surf past a food show without seeing it. It also helps that people are no longer terrified to eat a little fat.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Pork
Time 14h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Season pork belly all over with smoked paprika, salt, and black pepper. Wrap pork in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. Place pork packet in a baking dish.
- Roast in the preheated oven until tender for 6 hours. Let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
- Unwrap chilled meat. Save any rendered fat that falls away when unwrapping pork.
- Cut meat into 6 equal-size portions. Cut 1/8-inch by 1/8-inch slashes in the fat-side of the pork. Season with salt.
- Heat 2 tablespoons reserved pork fat in a skillet over medium heat. Place pork belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. Transfer pork belly to a plate, drizzle with olive oil and season with pepper.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 0.3 g, Cholesterol 13.6 mg, Fat 7.4 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 351.7 mg
PEPPER BELLIES
Make and share this Pepper Bellies recipe from Food.com.
Provided by cheryl d.
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- brown ground beef, drain off excess fat, return to pan and add taco seasoning following directions.
- heat refried beans. when heated thru turn off heat.
- heat chili. when heated thru, turn off heat.
- dice vegetables and place in separate bowls.
- in a bowl or a plate (personal preference) place a handful of fritos corn chips.
- then layer on the beef, refried beans, chili, cheese, and vegetables as desired.
- add taco sauce and/or salsa as desired.
Nutrition Facts : Calories 950.4, Fat 44.2, SaturatedFat 12.1, Cholesterol 94.7, Sodium 6038.4, Carbohydrate 109.8, Fiber 25.6, Sugar 15.9, Protein 38
BUDDHA BELLIES
Yummy huge moist cookies that you eat for good luck. These are so named not because they will puff up like a 'belly' shape when baked, but because these are so good, if you don't eat them in moderation, YOU will! Some folks have even been known to shout.... "I want a Buddha Belly!" ;)
Provided by 2Bleu
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Line cookie sheets with parchment paper or use non-stick cooking spray. Sift flour, baking powder and salt in a bowl and set aside.
- In another bowl, combine the instant coffee and boiling water to make a paste. Blend in the vanilla extract. Set aside.
- Melt the chopped Unsweetened Chocolate, chopped Bittersweet Chocolate and the butter in a saucepan over medium low heat or in the microwave for 15 to 20 second intervals. Gently stir to blend.
- In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar and coffee paste mixture on high speed until light in texture and thick, 6 to 8 minute.
- Add the chocolate mixture with the machine running on medium speed. On low speed mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips to blend. Scrape down the bowl as needed during mixing to blend evenly.
- Using a 1/4 cup-measuring scoop fill it with dough, level, and drop the dough on to a prepared cookie sheet leaving 3 to 4 inches between the cookies. Bake (in batches if neccessary) until the cookies are cracked on top but still slightly moist, about 14 minutes.
- Allow the cookies to cool slightly on the cookie sheet before transferring them to wire racks to cool completely.
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