Southern Recipe Pork Rinds Blog

Ingredients:

12 hot dogs
12 buns
1 bag Southern Recipe Pork Rinds, crushed
1 cup Parmesan cheese
1/2 cup Dijon mustard

Directions:

1. Wrap each hot dog with raw bacon, secure with toothpicks.
2. Grill, covered, over medium heat for 8-10 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
3. In a medium bowl, crush 2/3 bag of Southern Recipe Pork Rinds. Add Parmesan cheese and mix throughly.
3. Remove cooked hot dogs from grill, discard toothpicks. While warm, spread Dijon mustard on each dog.
4. Roll each dog in the Southern Recipe Pork Rinds and Parmesan cheese mixture, place in hot dog bun.
5. Serve immediately because they’re dawg gone good!

Ingredients:

Directions:

Cook bacon in a large nonstick skillet over medium heat 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in skillet. Crumble bacon. Peel shrimp; devein, if desired. Sprinkle shrimp with salt and pepper; dredge in Southern Recipe Pork Rinds.

Ingredients:

Directions:

1. Combine all ingredients and mix thoroughly

2. Set electric skillet to 300° F and heat oil.

3. Use a spoon or ice cream scoop to make palm sized ball of fritter mix. Drop in hot skillet.

4. Cook until golden brown on one side and carefully flip. Remove from pan when both sides are brown. Let cool 5 minutes and serve.

Ingredients:

Directions:

1. Preheat oven to 375°.

2. Lightly oil the pie pan with oil.

3. In a bowl mix the four eggs and 1/2 cup of heavy cream together until the eggs are completely mixed and set aside.

4. In a frying pan, add the ground beef, with 1/2 teaspoon of pepper and four tablespoons of mustard and cook until done.

5. Remove from heat.

6. Thoroughly combine spinach and chopped green onion into the beef, place in pie dish.

7. Sprinkle 1/2 cup of Southern Recipe Small Batch Spicy Dill Pork Rinds and cheddar cheese over the beef mixture.

8. Add avocado slices cheese to the dish so that each piece of quiche will have a slice.

9. Evenly pour the heavy cream/egg mixture over the contents in the pie pan.

10.Top with remaining pork rind crumbles.

11. Bake for 35 minutes. Make sure the center of the quiche is solid (doesn’t jiggle when moved).

12. Remove from oven. Cool for 10 minutes before cutting.

Ingredients:

Directions:

1. Remove cream cheese and sauerkraut from refrigerator and allow them to reach room temperature.

2. Drain sauerkraut well. In a large bowl, combine 1/2 cup of crushed pork rinds, cream cheese and saurekraut and mix well.

3. Cover bowl with plastic wrap and refrigerate for 4 hours.

4. Preheat the oven to 350°F.

5. Form small balls from the cooled mixture with your hands and roll in the remaining crushed pork rinds.

6. Place on a greased baking sheet with at least 2 inches between balls.

7. Bake for 25 minutes or until golden brown.

Ingredients:

1/4 stick of real butter
1/2 cup of heavy cream
6 eggs
3/4 cup of diced green peppers
1/2 cup of diced purple onions
1 cup of sliced mushrooms (or one 18 oz. can)
A pinch of dill
Salt and pepper to taste
1 roll of sage breakfast sausage (or substitute 2 cups of diced ham)
2 cups of shredded sharp cheddar cheese
1 bag of Original Southern Recipe pork rinds, crumbled

Directions:

1. Preheat oven to 375 degrees F
2. Mix eggs in a bowl with heavy cream
3. Cook meat with peppers, onions and mushrooms until well-done
4. Butter the inside of a baking pan. Put meat mixture into the pan and add the additional ingredients
5. Top the casserole with the crushed pork rinds
6. Bake for 30 minutes

Ingredients:

For Dough
8 oz. cream cheese, softened
4 large eggs
1 cup ground Southern Recipe Original Pork Rinds
1⁄4 cup parmesan cheese
2 cups shredded Italian cheese
1⁄2 tablespoon Italian spices
1⁄2 tablespoon garlic powder

For Sauce
1 can (15 oz.) crushed pineapple, juices reserved
1 (16 oz.) bottle barbecue sauce
1 red bell pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, smashed and minced
1/4 cup red onion, finely chopped
1/4 cup green onion, garnish
Kosher salt and freshly ground pepper, to taste
Feta or horseradish cheddar cheese

Directions:

Prepare the Dough
Preheat oven to 425 degrees F. Mix cream cheese, eggs, seasonings and Italian cheese. Mix well. Add ground Southern Recipe pork rinds. This will be a very thick mixture. Plop the dough onto a heavily greased pizza pan, or cover a pizza pan with parchment paper. Cover dough with plastic wrap or wax paper and roll or pat out to edges. It’s a very workable dough. Bake the crust for 20 minutes, remove from the oven and let stand 10 minutes.

Prepare the Sauce
Pour barbecue sauce and half of the reserved pineapple juice (more or less as desired) into a medium sauce pan, then stir in red bell pepper, jalapeño, garlic and red onion. Let simmer to thicken. Top cooked pizza dough with leftover chicken or pork. Sprinkle choice of cheese on top, then drizzle sauce mixture. Place in oven until bubbly. Enjoy!

Ingredients:

2 pollock fillets
1 egg
1/8 cup of water or milk
2 (4 oz.) bags of Original Southern Recipe pork rinds
Salt and pepper to taste
Olive oil
Blackberries (optional)

Directions:

1. Mix egg and milk or water in a small bowl or ziplock bag
2. Place pork rinds in a large ziplock bag and crush into fine pieces
3. Pat fish fillets dry with a paper towel
4. Season fillets with salt and pepper to taste
5. Dip fillets into egg wash and coat with the crushed pork rinds
6. Heat pan to medium-high and coat bottom with olive oil
7. Once the pan is hot, place fillets into the pan and let cook until golden brown, then turn. Finish cooking fillet until golden brown. Remove from heat and place on paper towel to rest/drain
8. Garnish with fresh blackberries, if available
9. Serve with your favorite side dishes

Ingredients:

1-1/2 pounds of bacon
2 cups of shallots, finely chopped
1 cup Vidalia onion or any sweet onion, finely chopped
4 garlic cloves finely chopped
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 cup bourbon
1/2 cup maple syrup
1/4 cup balsamic vinegar
1/2 cup brown sugar
1 bag of Southern Recipe Pork Rinds, for dipping

Directions:

1. Fry the bacon in two frying pans to allow for room for it to crisp up properly. Cook over medium heat until it browns perfectly. You want the bacon a little crisper with as little visible fat as possible. Transfer to paper towels to drain excess fat.
2. Leave about 1 to 2 tablespoons of the fat in one of the pans. Add shallot and onion to the pan, cook over medium heat until caramelized. Add the garlic and cook for two minutes.
3. Add the chili powder and smoked paprika, stir to combine.
4. Increase heat to high and add the bourbon (carefully) and maple syrup. Bring to a boil, stir and scrape the pan so all the bacon bits come loose. Continue boiling for 3 minutes.
5. Add vinegar and brown sugar, continue to boil for 4 minutes.
6. Using a sharp knife cut the bacon into small pieces. You can also tear it by hand so it looks more rustic.
7. Toss the bacon into the pan, reduce heat to low and simmer for 10 minutes – stirring as the mixture thickens and begins to look jam.
8. Serve with Southern Recipe Pork Rinds, over warm bread or transfer to jars and store in the fridge.

This amazingly delicious Bacon Jam recipe was made on-air by our very own Mark Singleton. Thanks Dallas WFAA 8 for the segment! This jam pairs perfectly with our pork rinds!

Ingredients:

1.5 cups spicy dill pickles, diced
5 roma tomatoes, seeded and chopped
1 medium white onion, chopped
2/3 cup fresh cilantro, minced
1.5 Tbsp olive oil
3 serrano peppers, seeded and sliced

Directions:

Mix ingredients. Serve chilled.