I always see folks asking about appetizers so I figured I would start an appetizer thread that I can link back to instead of bog down someones thread.
I will keep this updated and the title will be a link back to the original posting if I can find it, If not, I will post the the recipe untill I find the post.
Buffalo Chicken ABT's
- 1 Package (8 ounce) Cream Cheese
- 1/2 cup blue cheese salad dressing
- Bleu Cheese
- ½ cup Frank's® RedHot® Original Cayenne Pepper Sauce
- 1 Chicken breast cooked and shredded or 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained
- SQWIBS Cannoli ABT's
August 1, 2012
OK, this is one of those think outside the box recipes, when I was hammering out the details on my Luau Pork Shots, I played around with the idea of a Cannoli Abt. So far to date I have not really liked any ABT's I have made that contained cream cheese, I prefer meats.
I figured I would give this recipe a shot anyway.
I know by the list of ingredients you're probably getting ready to move along, but continue reading it's worth it.
I started with a basic filling of equal parts Confectioners Sugar, cream cheese and ricotta cheese.
Folded in the three, it helps to soften the cream cheese a bit.
Then the filling was cut into three parts.
25% Chocolate morsels
Everything was mixed and placed in the refrigerator.
Jalapenos were sliced and the seeds were removed as well as much of the vein as possible, I was trying to minimize the heat as much as possible.
Jalapenos were filled with the three different fillings. I will usually try several variations of a recipe to see what the results are, sometimes the outcome is favorable, sometimes not and sometimes an off shoot recipe will come of it.
I strongly suggest tweaking, modifying and thinking outside the box when working on a recipe.
Wrapped in Bacon and ready for the smoker. I try not to use toothpicks when making ABT's the bacon will stick to itself just fine.
ABT's are place on a pan, slit side up and placed in the smoker.
After an hour, the ABT's are transferred to the cooking grate
After 3 hours on the smoker, they are removed and allowed to cool.
I only got to make a few of the chocolate Cannoli ABT'S , Stephen and I liked the mix so much we ate most of it.
Out of the three, the raisin Cannoli Abt's were the best, the raisins added texture as well as a bit of flavor.
The plain ABT's were really good and better cold.
The chocolate ABT's were OK
All three had a great little mouth warming effect, not a burn followed by the sweetness, your mouth stayed warm from the casein but it wasn't hot.
Serving Suggestion: Refrigerate till firm, remove and halve, flatten the bottom by trimming and serve room temperature.The best part of trimming these up is there's a lot of pickings for the chef!
I suggest serving these at room temperature as well, they are also good cold
I would not serve these hot.
Time for a picture overload.
June 26th, 2011
June 27th, 2014
aka... meatball on steroids!
- Moink Balls / Armadillo Eggs
- SQWIB Balls with Rib meat
So I start pulling stuff from the fridge and the wife unit looks at me like I'm nuts, she can only imagine what the hell I'm making now. You think I would be out cutting the lawn or cleaning up, no not me, I decide to make even more of a mess. She was happy to see me put my dehydrator away and figured the storm had passed, boy was she wrong.
OK, I know this sounds odd, but I had a lot of leftover ribs from this weekend, so I decide to try something different, lets begin.
- Rib meat, pineapples and some crushed red pepper are processed.
- Saltine crackers are added as a binder.
- Some of the Zatarain's is laid out on a plate, the meat is formed into meatballs and rolled onto the batter mix.
- Every time I look at this picture it reminds me of the Beryllium Sphere in Galaxy Quest.
- For the beer batter I like to use a stale flat beer, but I just poured a draft and stirred it up a bit, results would probably be better with a Pilsner as opposed to a Lager, dare I say it, yes I will, Coors light works great.
- Batter is mixed.
- Balls are slowly placed into the deep fryer with tongs.
- I tried using the basket but they were sticking, so I started dropping them in slowly with tongs, plus I think the batter was a bit too thick.
- Cherries and Pineapples are added to the processor, I originally wanted to use peach, but I had none. I will use peach when I do my SQWIB Balls with chicken.
- Pure' is placed on the heat
- Coconut Rum is added
- Once the sauce is thickened, it is served as a dip or on top, if these will be eaten right away, you can glaze the top, if they will sit a bit, I would serve as a dip.
How were they? Well I just had a few in the middle of writing this article and I would say they were, "just OK".
The glaze was awesome with the batter but the rib meat was lacking a bit, I am not sure if it was a flavor thing or a texture thing. Maybe if the meat was chopped more it would have fared much better? who knows. Also the batter should have been slightly thinner,
I will try these again but using a pulled pork instead of rib meat.
- Smoked London Broil Philly Cheesesteak Eggrolls
- London Broil marinated in Soy and Worcestershire and coated in Montreal Steak seasoning. Smoked on GOSM with Cherry wood @ 260° till an internal of 132°
- Removed to rest and sampled the meat, I sort of felt bad because the meat was so good I hated to shave it for cheesesteaks, but I was on a mission. The wife was surprised when I told her how it was cooked....
- After an hour rest, the LB is shaved, I saved a small piece for my son because he raved over it, I figured I could spare a bit.
- Frying the LB, yes I know... I hate to do this to a red piece of meat.
- Mozzarella and American cheeses is added and mixed well, the Mozzarella gives it a bit more body, while the American makes it creamier and helps retain a moist feel.
- Wontons wrapped and then they are deep fried.
July 5th, 2014
Edited by SQWIB - 12/11/14 at 8:56am