Drop Everything! We've Got Birria Loaded Tots And They're Ready To Party.
Get ready for the ultimate flavor explosion with our Backyard Loaded Birria Tots, topped with a fiery kick of jalapeno ranch dressing! Tender, slow-cooked meat infused with aromatic spices, piled high on crispy tots, and drizzled with our zesty homemade ranch. It's a taste sensation that will have your taste buds dancing and your friends begging for more. Don't miss out on this epic twist on a classic favorite! #Birria #Tots #SpiceUpYourLife #JalapenoRanch #WoodfireandWhiskey
Ingredients:
Birria:
1 chuck roast
Fire and Smoke seasoning
1 onion
3 dried chilies
4 cloves of garlic
1 quart of beef broth
1 jar of chili sauce
Tots:
2 Idaho potatoes
Jalapeno Ranch seasoning
Fire and Smoke seasoning
2 eggs
2 tablespoons of flour
Ranch:
2 tablespoons of jalapeno ranch seasoning
1 cup of sour cream
1/4 cup of buttermilk
1/4 cup of parsley
Cheese of your choice
Boudreaux's pickled peppers
Bourbon
Vegetable oil
Directions:
Trim the chuck roast by removing any hard fat and silver skin. You can also cut it into smaller pieces to help cook faster. Season liberally with Boudreaux's Fire and Smoke seasoning.
Peel and cut the onion into large pieces. Deseed the chilies if desired (they can be left in for more heat). Smash and peel the garlic. Toast these in a dry pot until fragrant.
Add oil to the same pot and brown the roast on all sides. Remove the meat and add the vegetables, sautéing until they become soft. Deglaze with beef stock and scrape off any burnt bits from the bottom. Add the meat and chili sauce. (You can make your own chili sauce using tomatoes, vinegar, chili, and lime.) Ensure the meat is covered with extra stock. Cover and place in the oven at 350°F for 2-1/2 to 3 hours, until the meat is tender. Remove from the pot and shred the beef. Put the liquid into a blender and blend until smooth. Reserve for later.
Wash the potatoes and prick the skin with a knife. Wrap them in foil and bake for 2 hours. Let them cool and then peel. The potatoes should be soft but not completely cooked through. Grate them using a cheese grater. Add the seasoning, eggs, and flour. Place the mixture in a large piping bag and cut a 1-inch hole. Pipe ribbons onto a greased baking sheet and cut them into 1-inch tots. Place them in the freezer for 30 minutes. Remove and shape the tots.
Fry the tots at 375°F until golden brown, then let them strain on a wire rack or paper towels.
To make the ranch, add sour cream, buttermilk, ranch seasoning, and parsley to a blender and blend until smooth.
Top the tots with grated cheese, birria meat, and birria sauce. Broil until the cheese is golden. Remove from the oven and top with ranch.
Cheers!
Shrimp and Grits | Best Shrimp and Cheese Grits Recipe
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Carolina stone ground grits
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Grilled Shrimp | Jumbo Jalapeno Stuffed Shrimp
Printable recipe below! If you're looking for an amazing appetizer or main course, try these jumbo jalapeno stuffed shrimp! stuffed shrimp wrapped in bacon is an amazing way to get your taste buds going and it's perfect for a summer barbecue or dinner party.
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Bertha Cowboy Stove
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Fogo Charcoal
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Shrimp & Grits on the Kamado Joe Classic II
Chef Eric Gephart from Kamado Joe brings you his amazing, and award-winning, Shrimp & Grits recipe. Enjoy!
Full recipe:
Grits:
Ox Tail Cuban Style (Rabo Ensendido) In 4K
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Southern Shrimp & Grits Recipe
Southern Shrimp & Grits Recipe
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Shrimp & Grits Recipe
Ingredients:
1 cup of good stone ground grits
2 TLBS olive oil
2 pounds of fresh shrimp shelled and deveined (reserve shrimp shells)
2 stalks of celery rough chopped
2 cups chopped onion rough chopped
2 carrots rough chopped
6 cloves of garlic
3/4 cup Pinot Grigio wine
1 quart of water
1 tablespoon salt
1.5 teaspoons of ground white or black pepper
1 TBLS of El Yucateco Red Habanero sauce
4 to 6 sprigs springs of fresh thyme
1 fresh or dried bay leaf
6 strips of thick bacon chopped
1 Shallot
Fresh cut lemon slices
Bunch of green onions chopped
A dozen Baby Bella mushrooms or button mushrooms, cut into smaller pieces the same size
Optional: When plating dish, sprinkle with Bottarga (salted and dried Mullet roe)
Instructions:
In a large pot over medium heat add in the olive oil, shrimp shells from the fresh shrimp, onions, carrots and celery. Sauté until lightly browned. Add in 4 cloves of garlic and cook an additional minute or so. Add in water, white wine (Pinot Grigio), tomato paste salt and pepper, thyme and bay leaf. Bring to a boil, then reduce to a simmer and simmer for 1 hour. Strain through a sieve and add back to the pot and reduce the liquid by at least half at a simmer with the lid off. At this point make your grits according to the instructions on the package.
In a skillet over medium low heat add the bacon and cook until almost crispy and add in minced shallot and 2 cloves of minced garlic. Once bacon is cooked add in about 2 cups of the reduced seafood stock. Add in the El Yucateco hot sauce and mix well. Now place the mushroom down into the skillet, and simmer for five minutes, followed by the shrimp. Allow the shrimp to pouch at a low simmer until done. Ladle cooked grits into a smooth layer across the entire plate or bowl. Now top the grits with about 6 shrimp or more, some mushrooms and spoon the sauce over the shrimp and grits. Now garnish with chopped green onions, a squeeze of lemon and Bottarga. Enjoy!
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