This week, I'm launching a video series on my blog: "What Do You Do With That?!" The series will feature common grocery store items that may be so odd you thought, "what in the world do I do with that?!" These may be items you have seen before but passed right over because you weren't sure how to use them in your cooking. I'm going to help you break that cycle and try new, unique recipes. Each week I will feature a new ingredient with a flavor profile, 2 to 3 recipes to go with each, and other ideas on what to do with them. This is gonna be lots of fun!
Local Memphis Live: Cohosting 1/7/16
Pork Rind BBQ Nachos
To continue my recipes from the Local Memphis Live TV segment on Tuesday, today I'm posting recipe #2: Pork Rind BBQ Nachos. This is a low carb version of the real thing. And I have to say, using pork rinds instead of tortillas may just give the original recipe a run for it's money. If you live in Memphis, you know that BBQ nachos are a staple around here. If you don't live in Memphis and you come to Memphis, the first thing you should eat is BBQ Nachos. I'm not joking. Do it.
This fun snack will always remind me of Redbirds and Grizzlies games. Yeah sure, we love watching the games, love the atmosphere, and love all the fun that comes along with the 'Birds and Grizz, but I have to admit, half the reason me and Tres go to the games are for the BBQ Nachos! We can't be in our seats for more than 5 minutes without getting an order of BBQ Nachos and a beer. It never fails and never will! Now we can make them at home -- low carb!
Grocery List:
1 bag Rudolph's BBQ Pork Rinds
32 oz pulled pork (I like to use leftovers from sandwiches the night before or you can find it in the freezer section of your grocery store)
1 cup cheddar cheese - grated
1/2 cup (or more) BBQ sauce
1 jalapeño - chopped into rounds (optional)
Parsley - for garnish
Directions:
Step 1:
On a large platter, spread out the pork rinds directly from the bag.
Step 2:
Top the rinds with the pulled pork, then the cheese, and finally the BBQ sauce (you can add as much or little of any of these as you like).
Step 3:
If you like a little spice, add the chopped jalapeño. Garnish with parsley.
CHEERS TO HAPPY EATING!!!
Smoky Goat Cheese Stuffed Dates
Some "cooktales" are a little more special than others. Last weekend, I cooked for a very special occasion: my brother'a wedding. It was my first catering job of sorts, and the food got rave reviews which made me more than happy. This recipe happened to be the hit of the wedding food spread. It's one of the quickest, easiest recipes I've ever created, and people will think you spent hours making it taste so great!
Grocery List:
20-30 dates - pit removed and sliced in half Smoked salt
8-10 oz goat cheese - room temperature
1/4 cup milk
40-60 whole pecans - roasted
Balsamic glaze - for drizzling
Directions:
Step 1
Heat a grill pan to high heat and brush the pan with olive oil. Lightly salt each date half with the smoked salt (they look like little bugs... Don't be alarmed. Haha!)
Step 2
When grill pan is hot, grill the dates. Start cut side down and grill for one minute on each side or until dates have dark char marks. Set dates aside and let cool.
Step 3
Mix the milk and goat cheese together until smooth. Fill each date with about 1 tsp of the goat cheese mixture.
Step 4
Lightly sprinkle more smoked salt over the goat cheese. Top each date half with one roasted pecan and drizzle with balsamic glaze.
CHEERS TO HAPPY EATING!!!
