Long time ago one of my elder customers used to call me early in the morning to let me know to stop by at lunch. She’d always have me Tupperware packed with the “surprise” lunch ranging from chicken wings to cabbage rolls.
These sammies are really good but I swung and missed a couple times making them. Confessions… If using fajita meat it is important to fillet all the membrane off the meat. A lot of cuts of beef will work with this but
When digging out the potato guts I split the skin and repaired it with bacon because I was out of duct tape. Turned out great and even better if you have leftover taco meat.
Had never heard of but going to name my 1st born after because in my mind it tasted like a swimming crab. I posted an image of the dinner on a social and someone chimed in about the shady-ness of the Swai.
These sliders came out great especially since my grocer picked up a box or three of sweet rolls. Sweet rolls are popular around the holidays because they make the best gravy sopper-uppers… I cooked the patty a little different than usual by
Grilled on my hibachi but any method will work. You just need med high heat and hear a little sizzle when placed on grill. Any time I’m dealing with heat from natural means I always sit with it because you may need to move things when/if you coals flare up.
Since Biddy was born I haven’t seen fried berd for a while. Very easy cheap dinner with a little planning so time isn’t the issue. All this was baked together except for the pineapple.
Simple grilled chicken tenderloins made for a couple test but the result turned out perfect. This is the early days of Dawgs Bark before it was named and our ready for release Pepper Bee which is a spicy honey sauce. Pepper Bee is an unusual sauce and we were looking for perfect pairings.
More testing with Pepper Bee I decided to use up a can of biscuits waiting for me to use. The meat is carnitas or typically called pulled pork when you live north of the dirty south. We baked these but you could use a slow cooker or even stovetop on low. I like to bake because I cut the pork in pieces and flip while baking. This will produce the brown crispy sides I remember at a punk.
The shrimp used are frozen Gulf of Mexico wild caught from my local grocer they run for about $6.00. The shrimp were cooked in our seasoning Cluck which gives off a chicken flavor.
This is a loud flavorful meatball I made being lazy not wanting to make 20 and only had to ball up 4. The gravy is very uncomplicated and I’m not sure if it’s a “thing”.
Tonight we stuffed some Anaheim chili’s in an effort to not throw away leftovers from previous dinners. They turned out great however I would recommend a filler in the stuffing to make more firm when done. I think bread crumbs would work perfect.
This is an American-ized version of barbacoa made with chuck roast and using our RED salsa. In Texas traditional barbacoa is made in the ground with a cow’s head and topped with white onion and cilantro on corn tortillas. We are fortunate to have a barbacoa dealer to buy from and save time.