This Recipe Is “Nacho” Bad
International Day of the Nacho has nothing to do with Cinco de Mayo so why are we talkin’ about it? Well, nachos are probably our single favorite snack in the world (besides pork rinds, of course). It’s probably why there’s an International Day of the Nacho on October 21. While you may think of nachos as having sprung from that special day in May, the truth is that nachos are a 20th-century dish. It turns out, the golden nacho cheese wasn’t even invented until the 1970’s! Looking for a special way to celebrate? We have just the right nacho recipe to share today (or any day) – especially when you use Southern Recipe Hot & Spicy Pork Rinds in place of the 3 corner chip.
Are you ready for the pigskin tailgate season? Well, you’re not if you don’t have at least a few recipes made with pig skins. Don’t worry, we’ve got you covered like a Nickel 40. Try any of these recipes to get the tailgating ball rolling:
Dips that make the trip easy. You need a hearty dip that makes it worthwhile to use a Southern Recipe pork rind as a scoop.
Easy to handle. These recipes keep one hand free at all times.
Night before. Spend your morning tailgate wisely and prep ahead of time.
It may seem strange that the largest (and best tasting) pork rind maker out there would be celebrating National Chicken Month. Hey, we’re Southern Recipe, we can spread our wings.
Have you ever used our rinds to dip into a Buffalo Chicken Dip? Break out of the boring breading you’ve been using and coat your chicken cutlet with crushed pork rinds. Got a thing for wings? If you don’t, you will. Especially when you fry ’em with Southern Recipe Bar-B-Q Pork Rinds.
So, go ahead be chicken with your next recipe – you won’t go afoul (sorry about that) with rinds in the mix.
If you don’t like bacon, stop reading now and admit yourself into the closest hospital, because something is clearly wrong.
Ok, all kidding aside, there are times you need a bacon fix and you don’t have time to fry up a batch – that’s where we come in. Southern Recipe pork rinds offer all that bacony flavor without greasy fingers. Yes, we do love bacon. In fact, we’re bacon’s southern brother, but here are a few reasons we’re better than bacon:
1. Portability– have you ever tried transporting bacon in your pocket? Those grease spots aren’t coming out any time soon.
2. Protein– with 9 grams of protein, pork rinds are a great post workout snack. And although bacon is pretty respectable on protein, it crumbles in the gym – literally.
3. Recipes– although we have a tasty BLT Dip recipe and a Bacon and Greens Salsa recipe, you can beat the “scoopability” of pork rinds when you’re munching on this Bourbon Bacon Jelly! Bacon is just too darn flimsy.
Did you know 98% of all the food and household goods you buy made it to you because of a truck driver? It’s true!
Help us give a shout out to these Road Warriors of the Interstate so they don’t go unnoticed! Celebrate Truck Driver Appreciation Week all month long by entering our Pedal to the Kettle sweepstakes. It’s easy to enter! Visit porkrinds.com and vote for your favorite truck driver pork rind recipe for a chance to WIN $2,000 and a year’s supply of our Southern Recipe pork rinds! Vote each day to increase your chances of winning.
Plus, as an added bonus, we’re donating $2,500 to support the St. Christopher Truckers Development and Relief Fund that helps semi-truck drivers and their families when an illness or injury has caused them to be out of work.
If you’re like us, you’re a HUGE fan of Southern food. From chicken fried steak to grits, we’re right there with you, drooling over a plate that’s packed full of all of that Southern flavor.
Impress a mother you appreciate with a classic comfort food dish … made with a secret ingredient (and no, it’s not our pork rinds).
Momma’s Porky Southern Greens
1/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
1 Tbsp. house seasoning, recipe follows
1 Tbsp. seasoned salt
1 Tbsp. hot red pepper sauce
1 large bunch collard greens
1 Tbsp. butter
1/2 bag of Southern Recipe Original Pork Rinds
A generous serving of love (our secret ingredient for Mother’s Day!)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
1. In a large pot, bring 3 quarts of water to a boil and add smoked meat, house seasoning, seasoned salt and hot sauce. Reduce heat to medium and cook for 1 hour.
2. Wash the collard greens well. Remove the stems that run down the center. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices.
3. Place greens in pot with meat and add butter. Cook for 45 to 60 minutes, stirring occasionally.
4. Add 1/2 bag of Southern Recipe Original Pork Rinds.
5. When done taste and adjust seasoning.
Why does everyone win on Husband Appreciation Day? Because we’ve got a whole day of recipes that will put every rind loving couple on cloud nine! Here are our tips for celebrating in a BIG (and tasty) way:
If your husband is a pork rind lover, there’s no better way to celebrate him on Husband Appreciation Day than with, well, a full day of pork rinds!
Pro Tip: Double each recipe so that you can celebrate alongside your hubby! See? Everyone wins!
We don’t know about you, but nothing says, “I love you” like a Pork Rind Encrusted Catfish Sandwich. It’s filled with the flavors of the South … What pork rind fan could say no?
You’ve gotta admire someone who can throw back thirty hot dogs like it’s nothing. That’s why we’re taking a few tips from the pros – competitive eating champions. These gastro giants love food and know how to devour it like it’s their job (well, because it kinda is)!
Wanna learn from the best? Whether you want stardom on the world eating stage or you just can’t get enough pork rinds (check out all of the photos from the Pork Rind Eating Champion sponsored by none other than Southern Recipe Pork Rinds), we’re here to help.
Tip #1: Drink water. And lots of it!
To increase the capacity of their stomachs, many competitive eaters train leading up to a competition by chugging a gallon of water at a time. This is a great way to ease your stomach up to where it needs to be to each thirty hot dogs at a time!
Tip #2: Work your jaw out.
Some competitive eaters chew up to six pieces of gum at a time to strengthen their jaw muscles. This ensures that they can focus on one thing only. The chow down.
Tip #3: Get comfy.
Before a big competition, the biggest competitors dress in their most comfortable clothes. The next time you sit down for a big meal, shed your tighter fitting clothes for something that lets you focus on the task at hand.
Tip #4: Don’t pace yourself.
Competitive eaters do not pace themselves. In fact, they often do the opposite, chewing only two or three times before swallowing. It’s a race against your body, so fight to the finish!
Tip #5: Breathe control.
Figure out a rhythm that you can apply to your breath and stick to it. Otherwise, you’ll get out of breath and you’ll need to take a step back and relax. It may take just a few seconds to get your heart rate down but those few seconds are sitting between you and first place!
Can you handle the heat? On January 16, train your tongue to tolerate even the spiciest of foods. It’s all mind over matter, fellow pork rind lovers. That’s what #HotandSpicyFoodDay is all about! Don’t just muddle your way through another hot dish … savor it! Heat seekers make the most of it with these three tried and true tips:
#1: Take small steps.
Want to really learn to love spice? Try taking small steps and sprinkle a little chili powder on your mac and cheese or go bold with red pepper flakes! You might even want to add a couple of drops of hot sauce into your ketchup.
#2: In case of emergency, have coolants on hand.
When you’ve got a deliciously spicy meal in front of you, don’t take that first bite until you have a safety net in place. Our Hot and Spicy Pork Rind Chicken Wings pair perfectly with a cool ranch dipping sauce that balances the heat with the fiery flavor!
#3: Flavor, flavor, flavor.“The number one mistake most people make when spicing their food is using too much of a spice. Fresh spices, used sparingly, add great flavor,” says Modern Spice author Monica Bhide. Try an inventive recipe like our Huevos con Chicarron to make a one-of-a-kind dish!
Forget everything you know about the french toast recipes you get at those fancy restaurants. Southern Recipe’s version takes it up a notch by adding a little bacony crunch in every bite. Hey, you won’t need a side of bacon with this recipe (but of course that’s crazy, more bacon is more better). This French Toast is so good, you just may oui, oui yourself.
Not-Your-Mama’s French Toast
- 1/2 of a 3–oz. bag of Southern Recipe Pork Rinds
- 2 eggs
- 1/4 cup heavy cream
- 3 pkts sweetener of choice
- 1/2 tsp cinnamon
- 1/2 tsp egg nog extract [optional]
- Crumble pork rinds up until they resemble bread crumbs. Set aside.
- Beat eggs well and then mix with remaining ingredients and beat again. Add crushed pork rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken into a paste during this time.
- Meanwhile, heat skillet or griddle with butter or oil, and when hot, fry pancake-style until golden brown on both sides. Serve with maple syrup.