TULSA, Oklahoma - Rattlesnake Bites

Ingredients

Step 1
3 large jalapenos, seeded and cut in half
1/2 large red pepper
2 cups Monterrey jack cheese, shredded

Step 2
1 large egg
2 tablespoons milk
1 tablespoon flour
1 teaspoon Parmesan, grated
salt and pepper

Breading
1 1/2 cup bread crumbs, seasoned or unseasoned

Preparation
Wash jalapenos, cut in half, take out seeds and dice fine
Wash red pepper and dice fine
Mix jalapenos and red peppers with shredded jack cheese until it forms a ball

Let set in refrigerator for at least 3 hours!

Form bite-sized balls of the cheese mixture and set aside


Step 2
In shallow bowl, mix flour, egg, Parmesan, milk, salt, and pepper to taste.
Place breadcrumbs in a separate mixing bowl.
Dip cheese balls in egg mixture and then in breadcrumbs, work coating onto the cheese ball evenly and place on a plate or tray
Place breaded cheese balls in freezer for 1/2 hour to set up
Take out of freezer and deep fry in hot oil until golden brown.
Serve immediately with Ranch Dressing or your favorite dipping sauce

 

“Household” Pulled BBQ Pork Recipe

Ingredients:
2 T. Liquid Smoke
1 cup tap water
1 each Whole Pork Shoulder/Boston Butt
2/3 cup Seasoned Salt
1 T. Black Pepper
2 cups of your favorite BBQ Sauce

Procedure:
Preheat the oven to 225° F.
Pour the liquid smoke, and water into the bottom of a roasting pan.
Place a roasting rack into the pan.
Rub the entire exterior of the shoulder with the seasonings.
Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight-fitting lid.
Place the covered pan into the hot oven, and roast for 5 to 6 hours.
Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F.
Remove the meat from the pan and break it into five or six pieces using tongs.
Allow the meat to cool for 15 – 30 minutes until it is cool enough to touch.
Break the meat into 1” by 2” chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.
Gently stir in the sauce with a rubber spatula.
Transfer the sauced meat into 2” deep x 9” wide x 13” long (cake or aluminum) pans and cover with a lid or foil.

Options:

One:
Bake at 350°F for 20 – 30 minutes, or until an internal temperature of 170°F is achieved.
Serve and enjoy.

Two:
Refrigerate for use the next day. Cool it quickly (within 2 – 3 hours) to an internal temperature below 40°F to keep it safe.
Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved.
Serve and enjoy.

 


Grilled Shrimp

Step 1 – Prepare Shrimp

Skewer Shrimp, as needed

Season Shrimp, as needed


Step 2 – Cook Shrimp

Butter (melted) ½ oz

Compound Butter (melted) ½ oz


Step 3 – Serve Shrimp

Compound Butter (melted) 1 oz

Lemon Wedge 1 ea


Try these options or create your own:

Seasoning:

1. Old Bay

2. Salt, Pepper, Garlic, Onion Powder


Compound Butter:

1. Lemon Pepper Butter (fresh lemon juice, black pepper, and whipped butter

2. Garlic Butter (chopped garlic, onion powder, and whipped butter

Always wash your hands and sanitize your work area and equipment before starting any recipe.


Step 1 – Prepare Shrimp

If using frozen shrimp, thaw them first.
Using desired size shrimp, place them on a flat surface with tails facing the same direction
Run skewer through each shrimp ensuring they are as flat as possible and slightly separated (This will ensure even cooking)
Once all shrimp are skewered, season the shrimp evenly using a shaker (This will ensure even seasoning and flavor)

Step 2 – Cook Shrimp

Place ½ of melted butter per skewer on griddle or non-stick pan
Place skewered shrimp on griddle (repeat for each skewer)
Cook for approximately 2 minutes
Using tongs turn all skewers over
Once turned ladle ½ oz compound butter over each skewer
Cook for approximately another 2 minutes or until shrimp are done (shrimp should be firm and slightly white in color; not translucent)

Step 3 – Serve Shrimp

Place skewered cooked shrimp on a serving platter or individual plate(s).
Serve with a lemon wedge and ramekin of melted compound butter (for dipping)