Shrimp and Pork Belly Negiyaki
If using pork belly, lay the slices across the pancake once you pour the batter in the pan.
Tag: appetizer
Fully Loaded Potato Waffle
Fully Loaded Potato Waffle
Waffle irons aren’t just for maple syrup waffles. Replace the batter with sliced baked potatoes; creating a crispy potato waffle. The one I made is a simulation of a fully loaded baked potato; but the topping possibilities are endless…
Equipment
- Belgian waffle iron
Ingredients
- 2 tbsp butter
- 2 medium baked potatoes
- salt and pepper to taste
- 3 strips bacon cooked and crumbled
- 1/2 cup cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chives finely chopped
Instructions
- Slice you baked potato into 1” pieces.
- Preheat your waffle iron. Coat each side with butter. Place the potato slices in a flower formation like so.
- Press the top down on the waffle iron. Lift up and fill in any holes with leftover baked potato. Season with salt and pepper. Place the top back down.
- Cook the potato waffle for 10-12 minutes until crispy; flipping half way.
- Remove the potato waffle from the iron. Top with cheddar cheese, sour cream, bacon, and chopped chives.
Texas Twinkie
Texas Twinkie
The Texas Twinkie is homage to how fat America is in the bestest way possible. Invented in 2013 at Hutchins BBQ in McKinney, Texas; this appetizer consists of large jalapeños stuffed with cream cheese and smoked brisket, wrapped in bacon, and brushed with bbq sauce. In addition to this base recipe, I mixed in cheddar, horseradish, and chopped parsley to the cream cheese/brisket filling. You can bake the in the oven like I did or smoke them in your smoker for 2-3 hours at 250°.
Equipment
- toothpicks
Ingredients
- 6 large jalapeños
- 4 oz cream cheese softened
- 4 oz smoked brisket finely chopped
- 4 oz cheddar cheese
- 2 tbsp horseradish
- 1/4 cup parsley finely chopped
- 6 slices thin cut bacon
- bbq sauce
Instructions
- Preheat your oven to 400°. Line a baking sheet in parchment paper. Slice a T: halfway across the top and down the center of each jalapeño. Roast for 8 minutes. Let the jalapeños cool and remove the seeds.
- In a bowl, mix together the cream cheese, brisket, cheddar cheese, horseradish, and parsley.
- Stuff each jalapeño liberally with the cream cheese mixture.
- Stretch out the bacon without tearing and wrap around the jalapeños. Secure the bacon with toothpicks. Bake for 20 minutes.
- Pull out of the oven and brush with bbq sauce. Return the pan to the oven and bake for 5-10 more minutes; depending on the size of the jalapeños.
- Let cool for 10 minutes and remove the toothpicks.
Smoked Fish Rillette; 2 Ways
Smoked Fish Rillette; 2 Ways
Rillettes are apart of French charcuterie; pork, duck, or fish cooked in its own fat, pressed in a jar or ramekin, used as a spread for crackers, breads, or toast. They’re kinda like a cross between confit and a pate. Since the fish rillettes aren’t cooked in its own fat, a dairy-based fat is stirred in; that fat being crème fraiche, mayo, cream cheese, or sour cream. In these two particular cases, I’ve used smoked salmon and cream cheese with dill, shallots, and dijon; smoked sable and crème fraiche with chives, shallots, and pine nuts.
Ingredients
Smoked Salmon Rillette
- 1 cup hot smoked salmon flaked
- 1/4 cup cold smoked salmon finely chopped
- 1/4 cup Tillamook cream cheese
- 2 tbsp shallots finely chopped
- 2 tbsp dill finely chopped
- 2 tsp dijon mustard
- 1 tsp cracked black pepper
Smoked Sable Rillette
- 1 cup smoked sable
- 1/4 cup crème fraiche
- 3 tbsp chives finely chopped
- 2 tbsp shallots finely chopped
- 2 tbsp pine nuts toasted
- 2 tsp lemon juice
- 1/2 tsp cracked black pepper
Instructions
Smoked Salmon Rillette
- Mix together the cream cheese, shallots, dill, dijon, and pepper.
- Stir in the hot and cold smoked salmon.
Smoked Sable Rillette
- Mix together the crème fraiche, chives, shallots, pine nuts, lemon juice, and pepper.
- Stir in the smoked sable.
