Tag: pork
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.
Caramelized Zucchini and Italian Sausage Pasta
Caramelized Zucchini and Italian Sausage Pasta
While this isn’t authentic Italian by any means, it’s nothing short of tasty. I’ve been hearing the craze of shellbow pasta, so I had to try it for myself. The pasta catches the sauce and its ingredients, making them the perfect pair for this recipe. The lemony breadcrumbs gives the pasta a nice, crispy texture. One of the best parts of this recipe is its versatility. You can substitute the sausage for chicken, shrimp, pancetta, ground turkey or beef, or go meatless. Can’t find shellbow pasta? You can use penne, bow tie, rigatoni, or any other sauce-catching shape.
Ingredients
- 1/4 cup olive oil
- 1/2 cup panko
- 1 lemon zested and juiced; separated
- 2 medium zucchini sliced into 1/4” thick rounds
- 1 lb shellbow pasta cooked according to package instructions; plus a 1/2 cup of pasta water
- 1/2 cup shallots thinly sliced
- 6 garlic cloves minced
- 1 lb bulk mild Italian sausage
- 3/4 cup heavy cream
- 1/2 cup parmesan cheese grated
- 1/2 cup Italian basil torn
- 1 tbsp crushed red pepper optional
Instructions
- Heat up 2 tbsp of olive oil in a large saucepan over medium heat. Toss in the breadcrumbs and toast for 3-4 minutes until golden brown. Transfer to a bowl.
- Immediately toss the breadcrumbs with the lemon zest. Set aside.
- In the same saucepan over medium high heat, add the rest of the olive oil. Add the zucchini in a single layer; making sure to not overcrowd the pan. Lightly season with salt.
- Sauté for 5 minutes a side until the zucchini are caramelized. Remove from the pan. Depending on the size of your saucepan, you may have to cook your zucchini in batches.
- In the same pan over medium heat, add in the Italian sausage.
- Brown for 8 minutes. Add in the garlic and shallots and cook for 2 more minutes.
- Pour in the cream. Scrape up any bits from the bottom of the pan. Season with salt, pepper, and crushed red pepper. Simmer on low for 5 minutes.
- Stir in the pasta, lemon juice, and a 1/2 cup of pasta water.
- Stir in the cheese and basil.
- Turn off the heat and toss in the caramelized zucchini.
- Serve with the toasted lemon breadcrumbs over the pasta.
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian Breaded Pork Chops (Cotoletta alla Milanese)
Italian breaded pork chops originated from Milan, Italy; dating back as far as 1148. The pork chops are simply dredged in flour, dipped in a beaten egg, then coated with seasoned breadcrumbs mixed with parmesan cheese. They are then fried in olive oil until golden brown and crispy. You can use either bone-in or boneless chops; no more than an inch thick.
Ingredients
- 4 boneless pork loin chops 1” thick
- 1 tsp salt
- 1/2 cup flour
- 1 large egg beaten
- 2 tbsp milk
- 1 cup Italian breadcrumbs
- 1/4 cup grated parmesan cheese
- olive oil for frying
Instructions
- Make the assembly line: season the pork chops on both sides with salt; beat the egg and milk together; mix the Italian breadcrumbs with the parmesan cheese. Dredge the pork chops in the flour. Dip into the egg mixture. Coat with the breadcrumb mixture.
- Heat up a 1/4” of olive oil in a sauté pan over medium heat. Add in the pork chops.
- Cook for 5 minutes a side until golden brown and crispy.
