Saucy Mama Cuban Egg Rolls With Pulled Pork & Creamy Garlic Mustard Slaw

Ingredients:

3 c. shredded (pulled pork)

12 slices (square) Swiss cheese—cut in half to create 24 halves

3 c. shredded cabbage & carrot cole slaw mix

¼ c. julienned sweet onion

½ c. Saucy Mama Creamy Garlic Mustard

¼ c. sugar

¼ c. red wine vinegar

1 tsp salt

½ tsp salt

2-3 dashes tabasco/hot sauce

12 egg roll wrappers

1 egg

1 TBSP water

Directions:

For the shredded pork…

A frozen 2.5 lb pork roast was rubbed with salt, pepper, and garlic powder, and placed in the crock pot with ¼ c. water to cook on low for 8 hours. When done (completely tender and nearly falling apart), pork roast was shredded, juice from the crock pot was added to retain some moisture.

For the slaw…

While the pork is cooking in the crock pot, mix mustard, sugar, vinegar, salt, pepper, and tabasco in a large bowl.  Add onion and cabbage mix.  Toss to combine.  Cover with plastic wrap and refrigerate all day.

To assemble egg rolls…

Combine egg and water to create and egg wash.  Arrange each egg roll wrapper so that a corner points away.  Brush all 4 edges with egg wash.  Place one Swiss cheese half slice on the bottom quarter of the egg roll wrapper.  On top of cheese, place approximately 3 TBSP pulled pork…just enough to cover the cheese.  On top of pork, spoon the same amount of slaw mix.  On top of slaw, place another Swiss cheese half slice.  To roll, fold bottom corner up and over cheese, slaw, and pork pile.  Fold in the side corners to seal, and roll up to seal the last corner.

To fry…

In a skillet, heat vegetable oil to 350 degrees.  Fry each egg roll 1 minute per side, turning 3-4 times to reach desired golden brownness.

To serve…

Cut on the bias and serve hot with extra Saucy Mama Creamy Garlic Mustard for dipping.

Saucy Mama's Shrimp n Grits

Ingredients:

1 lb. Jumbo Shrimp—peeled & cleaned, but tails left on

½ tsp garlic powder

½ tsp ground cumin

½ tsp salt

¼ tsp black pepper

2 c. water

½ c. quick cooking grits

½ tsp garlic powder

1 tsp salt

2 TBSP butter

¾ c. shredded pepper jack cheese

6 slices bacon

¼ c. chopped sweet onion

¼ c. chopped green bell pepper

¼ c. chopped celery

¾ c. quartered grape or cherry tomatoes

1 clove garlic—minced

3 TBSP Saucy Mama’s Apricot Ginger Mustard

¼ c. Saucy Mama’s Sesame Ginger Dressing/Marinade

¾ c. water

Directions:

Rinse and dry cleaned shrimp. Coat shrimp with ½ tsp each of garlic powder, cumin, and salt and ¼ tsp black pepper.  Set aside, and chop before serving.

In a skillet, fry bacon until crisp.  Remove from skillet.  Reserve half of the grease in the skillet and half for later use.  In the hot skillet and a little bacon grease, fry shrimp until opaque and lightly browned…approximately a minute per side.  Remove from skillet and cool.

Return remaining bacon grease to the skillet.  Saute onion, bell pepper, and celery over medium heat until soft.  Add garlic and tomatoes.  Continue cooking for 3-5 minutes.  Add mustard, dressing, and water.  Stir to combine and heat until bubbling.  Return shrimp and cook for an additional minute to coat and reheat shrimp.

In a sauce pan, bring 2 c. water, ½ tsp garlic powder, and 1 tsp salt to a boil.  Whisk in quick cooking grits, reduce heat to medium, and simmer for 5 minutes, whisking frequently to prevent sticking.  Stir in shredded cheese.

To serve, spoon shrimp and Saucy Mama sauce over grits and sprinkle with chopped bacon.

Saucy Mama Asian Pork Meatballs With Miso Orange Noodles

Ingredients:

1 lb. ground pork

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ c. chopped green onions

1 egg

½ c. Italian breadcrumbs

1 TBSP vegetable oil

½ c. chopped celery

2 cloves garlic--minced

3 c. shredded cabbage & carrot cole slaw mix

½ c. soy sauce

¼ c. light brown sugar

¼ c. Saucy Mama Miso Orange Dressing/Marinade

¾ lb. spaghetti noodles—cooked according to package directions—reserve ½ c. pasta water

Directions:

To make meatballs…

In a large bowl, combine pork, ¼ c. Miso Orange Dressing, ¼ c. green onion, egg and breadcrumbs.  Using a cookie scoop, form into meatballs…approximately 24 meatballs.  Place meatballs on an aluminum foil covered cookie sheet.  Bake at 425 degrees for 15 minutes. Remove from oven and set aside.

In a small sauce pan, combine brown sugar and soy sauce.  Bring to a boil, reduce heat to medium and simmer until brown sugar dissolves.  Stir in Miso Orange dressing.  Set aside.

In a large skillet, heat 1 TBSP vegetable oil.  Saute ½ c. green onions, celery, and garlic over medium heat until celery softens.  Do not allow garlic to burn.  Add cabbage and ¼ c. of soy sauce mixture.  Saute over medium heat until cabbage begins to soften (approximately 4-5 minutes) stirring frequently.  Add cooked pasta and ¼ c. soy sauce mixture.  Toss to combine vegetables and pasta.  If mixture becomes too thick, add pasta water until pasta no longer sticks together.  Add meatballs and remaining sauce.  Toss to combine.  Serve immediately.

Serves 4.

Bacon & Brew Scones

3 ½ c. all purpose flour

4 TBSP baking powder

¼ tsp salt

½ c. butter, cut in small pieces

½  c. milk

½ c. stout (like Guinness)

½ c. sour cream

1 lb. bacon-fried crisp & crumbled

2 c. shredded Farmhouse Reserve Aged Cheddar

Preheat oven to 400 degrees. 

Sift flour, baking powder, and salt.  Cut in butter.  Stir in bacon and shredded cheddar. Mix milk and sour cream in a cup.  Add stout.  Mix liquid into flour mixture. Stir until just combined.  Turn out onto a floured surface.  With extra flour available for handling, press dough into a 1 inch thick and 6 inch wide rectangle.  This may take repeating several times to use all of the dough.  Cut the dough with a sharp knife into triangles.  Place dough triangles on a parchment lined cookie sheet.  Brush with egg wash made from one egg white and 1 TBSP water.

Bake at 400 degrees for 10-15 minutes or until lightly brown.  Remove from oven and cool.  

Bacon & Cheese Waffles Benedict

Ingredients:

Waffles:

2 c. waffle/pancake mix

3 TBSP oil

2 c. water

2 c. shredded Colby-jack cheese

½ lb. bacon-fried & crumbled

Eggs:

6 large eggs

¼ c. half & half

½ tsp salt

¼ tsp black pepper

1 TBSP oil

Hollandaise  Sauce:

4 large egg yolks

1 TBSP lemon juice

½ c. melted butter

Pinch of cayenne

Pinch of black pepper

Pinch of salt

Directions:

Combine all waffle ingredients in a large bowl.  Scoop approximately ½ c. batter onto hot waffle iron.  Cook until waffle iron indicated “done”.  Batter should make 4-6 waffles

In a bowl, whisk together eggs, half & half, salt and pepper.  In a nonstick skillet, heat 1 TBSP oil.  Cook eggs over medium heat, stirring frequently to scramble.  Do not over cook.

Heat a saucepan filled ¼-1/2 with water to boiling.  Reduce heat to simmer water.  In a small glass or stainless steel bowl, whisk egg yolks and lemon juice.  Slowly drizzle in melted butter. Place bowl over simmering water (create a double boiler).  Whisk frequently until sauce is thick and smooth.  Stir in cayenne, salt & pepper.

To serve:

One waffle, an ice cream scoop of eggs in the middle with hollandaise sauce drizzled on top.  Sprinkle with parsley or chives.

Cornmeal Crusted Tilapia with Warm Crab Salsa

We were watching Master Chef a couple of nights ago, and it dawned on me that while I test recipes frequently, I've allowed my day-to-day cooking slip.  I haven't been as creative as I can be.  There shouldn't be a contest or due date looming for me to put my best weeknight meals forward.  So with that said, I decided while siting in the elementary school's pick up line that dinner would not simply be the same old tilapia that the kids have grown accustom to.  I guess with kids we get into a routine of cooking certain dishes that we know are popular.  We call them "favorites."  The problem is "favorites" lead to habits and routines, and soon, we find ourselves on a feeding & menu schedule.  You know the one..Monday-chicken nuggets, Tuesday-tacos, Wednesday-spaghetti, Thursday-...

Well, for me, it's time to move on.  Yes, we will still have Taco Tuesday, because I have enough taco ideas to feed them something different for an entire year of Taco Tuesdays.  However, for everything else, it's time to rediscover my creative weeknight meal.

I knew that last night was going to be fish, grits, and baked beans...it's a southern thing. However, the more I thought about it, the more I realized that it was BORING!  With that said, as I sat in the second school pick up line, I went on a mental field trip through my pantry and refrigerator.  What I came up with was...Cornmeal dusted tilapia with Parmesan garlic grits, served with a warm salsa of tomatoes, jalapenos and crab.

Ingredients:

4 Tilapia Fillets

1 c. yellow cornmeal

2 tsp garlic powder

2 tsp salt

1 tsp black pepper

1/4 c. olive oil

Combine cornmeal, garlic powder, salt & pepper.  Dredge tilapia fillets in cornmeal and shake off excess.  Heat olive oil in a skillet to approximately 350 degrees.  Sprinkle a pinch of cornmeal into the oil.  If it's hot enough, the cornmeal will sizzle.  Fry tilapia fillets until golden brown.  Flip only once.  Remove from heat.

Grits:

2 1/2 c. water

1 c. grits

1/2 tsp garlic powder 

1 tsp salt

1/2 c. milk

1/2 c. grated Parmesan cheese

Heat water, garlic & salt to boiling.  Whisk in grits and reduce heat to medium low.  Cook grits for 5 minutes.  As they cook, they will thicken.  Add milk in small amounts while whisking to prevent sticking.  In last  minute of cooking, whisk in cheese and remaining milk.  Remove from heat and allow to thicken.

Salsa:

1 can rotelle tomatoes (tomatoes with chile)

1/2 c. chopped onion

1/4 c. chopped bell pepper

2 garlic cloves--crushed

2 bay leaves

2 TBSP olive oil

1 c. crab meat

Heat olive oil in a large skillet.  Add peppers, onions, and garlic.  Saute until onions are translucent.  Do not burn.  Add tomatoes, bay leaves, and crab meat.  Use spoon/spatula to break up crab meat. Reduce heat and cook until thick...approximately 10 minutes.

For added heat, add 1/8 tsp red pepper flakes.

Scottish Farm Sandwich

INGREDIENTS

4 boneless, skinless chicken breast

2 quarts water

½ cup onion, chopped

12 fluid ounces Scotch Ale, like Oskar Blues Old Chub

½ cup light brown sugar

2 cups ketchup

2 teaspoons garlic powder

½ teaspoon ground black pepper

1 teaspoon pure vanilla extract

1/3 cup apple cider vinegar

1/8 cup prepared yellow mustard

½ teaspoon hot sauce

12 slices bacon

1 teaspoon ground cinnamon

2 cups sliced okra

1 cup buttermilk

½ cup yellow cornmeal

1 cup plain flour

2 teaspoons cajun seasoning

3 cups vegetable oil for frying

4 hearty sandwich rolls, sliced

SAUCE

Saute onion in 1 TBSP oil over medium heat until translucent. Add Scottish Ale and brown sugar. Boil for 10 minutes. Reduce heat. Add ketchup, garlic powder, black pepper, vanilla, vinegar, mustard, and hot sauce. Simmer for 20 minutes, stirring frequently.

CHICKEN

While sauce is cooking, place chicken breasts in a large sauce pot. Cover with water and bring to a boil. Cook over medium-high heat for 10-15 minutes or until breasts are thoroughly cooked. Remove from heat and allow to cool to the touch. Shred chicken. Add shredded chicken to prepared bbq sauce. Simmer on low for 10 minutes.

BACON

On a microwave safe plate or microwave bacon cooking plate, place bacon slices and sprinkle lightly with cinnamon. Cook bacon until crisp. Generally, 45 second per slice. Set aside to cool.

OKRA

Heat vegetable oil in a fryer or deep skillet. In a medium size bowl, combine flour, cornmeal, and cajun seasoning. Dip okra in buttermilk and then, dredge in breading mixture. Shake off excess. Fry okra until golden brown.

ASSEMBLY

Slice rolls. Spoon 1/3-1/2 c. chicken bbq mixture onto the bottom slice. Top chicken with 1/8-1/4 c. fried okra. Cut 2 slices of cinnamon bacon in half to make 4 pieces. Place bacon on top of okra. Add top portion of roll and serve.