TIM'S ROADKILL HASH
Provided by Food Network
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 50
Steps:
- Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
- In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
- Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
- For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
- For the beer braised pulled pork: Preheat the oven to 200 degrees F.
- Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
- Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
- For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
- Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
- Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.
TEXAS ROADHOUSE ROADKILL COPYCAT
This is one of our favorite meals at Texas Roadhouse. One of the most obvious standout flavors present when you are eating it is its strong seasoning. You really can't be timid with the salt when you're making this recipe or you will be disappointed.
Provided by Melissa Pisarek
Categories Meatloafs
Time 50m
Number Of Ingredients 11
Steps:
- 1. In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg. Preheat oven to 400 degrees F
- 2. When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.
- 3. Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.
- 4. Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.
- 5. Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven. Remove and enjoy!
ROADKILL OR CUPBOARD CLEARING CHILI
Roadkill Chili for you TRUE ROAD KILL COOKS - grind up 6 lbs.fresh road-kill. (Note: due to the condition of the road-kill, grinding may not be necessary). Just about anything acceptable (rabbit, possum, chicken, unknown..) stay away from skunks since their odoriferous nous has negative effect on the final result. I live in an area where there's not much highway traffic, and urbanization has scared off all the critters, and neighbors keep their pets indoors, THEREFORE, I HAD TO MODIFY THIS RECIPE! Otherwise known as (for the weaker stomach crowd) CUPBOARD CLEARING CHILI. Adapted from the original recipe of Ted's Original! Texas Road-Kill from "Texas Chili" Homepage.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 21
Steps:
- Brown all meats in a large stock pot.
- Saute peppers,onions,celery,jalapenos,garlic.
- ADD everything else.
- Bring to low boil, 9 bubbles, stirring occasionally, DROP HEAT, and simmer until done and thick, 3 bubbles, about 1 hour. Thin with tomatoe juice.(Sacarmento tomatoe is mmmmmgood)
- ADD at 30 minutes to finish-Pinto Beans, black Beans, diced tomatoes,
- tomato juice.
Nutrition Facts : Calories 528, Fat 12.6, SaturatedFat 3.8, Cholesterol 147.5, Sodium 1029.3, Carbohydrate 45.6, Fiber 14.4, Sugar 11, Protein 56.6
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