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.
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.
Ingredients.
Folded in the three, it helps to soften the cream cheese a bit.
25% raisins
25% Chocolate morsels
I would not serve these hot.
Time for a picture overload.
[h3] [/h3][h3] [/h3][h3] [/h3][h3] [/h3]
Bacon Wrapped Sausage stuffed with tomato paste and topped with Mozzarella cheese.
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.
I bring up the deep fryer from the supply room and she looks at me and says, "can you please do that outside" (in that naggy wife voice), I pout and say, "whatever" in a childlike manner. But it's OK for her to deep fry 5 pounds of breaded chicken in the kitchen, why am I banished outside?
I grab my camera and she realizes it's time to vacate the kitchen, a new creation is about to be born. No recipe, no notes, I'm just pulling stuff from my head... oh boy!
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.
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.
[h3] [/h3]
[h1]July 5th, 2014[/h1]
July 5th, 2014
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.
- [h1]Buffalo Chicken ABT's[/h1]
- 1 Package (8 ounce) Cream Cheese
- 1/2 cup blue cheese salad dressing
- Bleu Cheese
- ½ cup Frank's[emoji]174[/emoji] RedHot[emoji]174[/emoji] Original Cayenne Pepper Sauce
- 1 Chicken breast cooked and shredded or 2 (9.75 ounce) cans Swanson[emoji]174[/emoji] Premium Chunk Chicken Breast in Water, drained
- Jalapenos
- Bacon
- SQWIBS Cannoli ABT's
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.
Ingredients.
Cream Cheese
Ricotta cheese
Confectioners Sugar
Raisins
Chocolate Morsels
Jalapeno Peppers
Bacon
Toothpicks
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% raisins
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.
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.
Results are in.
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.
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 would not serve these hot.
Time for a picture overload.
- [h3]SQWIB'S ABT's[/h3]
|
Ingredients
| Preparation
|
- [h1]Smoked Bourbon Bacon Chicken Bites[/h1]
- [h3]Garlic Bomb[/h3]
[h3] [/h3][h3] [/h3][h3] [/h3][h3] [/h3]
- [h3]Dino (Die-no) Eggs[/h3]
- [h3]Four Cheese Cubano Pinwheels[/h3]
- [h3]Fried Mac N' Cheese[/h3]
July 5, 2014
Bacon Wrapped Sausage stuffed with tomato paste and topped with Mozzarella cheese.
- [h1]SQWIBS Macaroni and Cheese[/h1]
- [h3]SQWIBS Luau Pork Shots[/h3]
August 1, 2012
- 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.
I bring up the deep fryer from the supply room and she looks at me and says, "can you please do that outside" (in that naggy wife voice), I pout and say, "whatever" in a childlike manner. But it's OK for her to deep fry 5 pounds of breaded chicken in the kitchen, why am I banished outside?
I grab my camera and she realizes it's time to vacate the kitchen, a new creation is about to be born. No recipe, no notes, I'm just pulling stuff from my head... oh boy!
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 is removed from the bones and chopped.
- Rib meat, pineapples and some crushed red pepper are processed.
- Brown sugar and barbecue sauce are added.
- Saltine crackers are added as a binder.
- Everything is mixed then I coat the balls, mix the batter and warm up the deep fryer.
- 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.
- Deep fryer is hot
- 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.
- OK time to make a glaze
- 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
- Brown Sugar is added
- That is cooked down then some more brown sugar 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.
[h3] [/h3]
July 5, 2014
- 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.
- Fried onions, half were plain and half were with Fried Onion.
- 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.
- Plated, center
[h1]July 5th, 2014[/h1]
July 5th, 2014
- "Bacon Wrapped Chicken with Honey Glaze"
- Pig Candy
Last edited:
