Southern Recipe Pork Rinds Blog

Ingredients:

• 1/2 pineapple, cut in half then sliced
• 1 teaspoon olive oil
• 2 cup Southern Recipe Hot & Spicy Pork Rinds
• 3 jalapeños, sliced
• 1 onion, sliced
• 8 hot dogs
• 8 hot dog buns

FOR THE TERIYAKI MAYO:

• 1/4 cup mayonnaise
• 3 tablespoons teriyaki sauce
• 1/2 tablespoon lime juice

Directions:

1. Preheat your grill
2. In a small bowl, combine the teriyaki mayo ingredients and mix well.
3. Toss the pineapple slices with the olive oil, place on grill until grill marks appear, about 2 minutes each side.
4. Grill hot dogs, turning a 3-4 times.
5. Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and top of each dog with jalapeños, onions and Southern Recipe Pork Rinds.

Ingredients:

• 1 1/2 cups yellow cornmeal
• 1/2 cup Southern Recipe Pork Rinds
• 1 1/4 cups all-purpose flour
• 1/4 cup jalapeno, diced
• 1/4 cup sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1 egg beaten
• 1 1/2 cups milk 
• 1 Tablespoon vegetable oil
• 1 Tablespoon honey
• 1 10 count package Hot Dogs, cut in half
• 2 Quarts Vegetable Oil for frying

Directions:

In a large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the Southern Recipe Pork Rinds, cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, milk, oil, jalapenos and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Cut hot dogs in half. Pat dry with a paper towel.  

Take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip. Immediately and slowly place it into the hot oil. Cook for 2-3 minutes, or until all sides are golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.

Ingredients:

2 cups Southern Recipe Pork Rinds, crushed

8 hot dogs

8 hot dog buns

8 large Serrano peppers

8 slices American cheese

1 onion, sliced

oil for cooking the onions

Directions:

• Slice each hot dog length wise and add one slice of American cheese into each hot dog.
• Cut stem and tip off of Serrano pepper and remove seeds.
• Slide one pepper over the hot dog, repeat for each hot dog.
• Grill on low heat, rotate slowly.
• While hot dogs are grilling, add oil and onions in a frying pan and slowly caramelize. When onions are almost cooked, mix in Southern Recipe Pork Rinds. Once mixed, remove from heat.
• Remove grilled hot dogs, place in bun and add pork rind/onion mixture. Top with your favorite condiment with a side of rinds!

Ingredients:

1 small onion, chopped
2 teaspoons minced fresh cilantro
1 tablespoon vegetable oil
2 garlic clove, minced
2 cans (15 oz.) pinto beans, rinsed and drained
2/3 cup salsa

Directions:

In a large skillet or saucepan, saute onion and cilantro in oil until tender. Add garlic and cook 1 minute. Stir in the beans and salsa; heat throughout. It’s a great dip with Southern Recipe Hot and Spicy Pork Rinds!

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed
3 cups mac & cheese, already prepared and chilled
1 cup jalapeños, diced
1 cup bacon, cooked and crumbled
2 eggs
1 cup bread crumbs
6 cups Oil for frying

Directions:

1. Start with cold mac & cheese from the refrigerator.
2. Mix in diced jalapeños and bacon.
3. Using a large spoon, ice cream scoop, or just your hands, form the mixture into 2 inch balls.
4. Chill balls for 1 hour in the refrigerator.
5. Beat 2 eggs in a shallow dish.
6. In another shallow dish, mix crushed pork rinds and bread crumbs.
7. Preheat oil to 400°F.
8. Roll balls in egg mixture and then in pork rinds/bread crumbs until thoroughly coated.
9. Fry balls, several at a time, until golden brown.

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed
3 cups mashed potatoes
2 egg yolks
1/2 cup green onions, chopped
1/2 cup bacon, chopped
1/2 cup cheddar, shredded
2 Tbsp. chives, chopped, plus more for garnish
4 white onions, peeled and cut into rings
1 1/2 cup mozzarella cheese, shredded
3 cups vegetable oil
3 eggs, beaten
1 cup flour
1 tsp. garlic powder

Directions:

1. In a large mixing bowl, mix mashed potatoes, eggs, green onions, bacon, cheddar, and chives.
2. Once well incorporated, take 2-inch scoops of the loaded mashed potatoes, press them into the onion ring slices and create an indentation. Fill the indentation with mozzarella cheese and cover with more mashed potato mixture. Press the potatoes firmly into the onion rings. Repeat with all of the onion slices and mashed potato, and then chill them for 1 hour.
3. In a fry cooker, heat vegetable oil to 400 degrees.
4. In a medium bowl, mix the pork rinds and breadcrumbs.
5. While the oil is heating, coat the potato rings in flour, then in egg, then into the breading mixture. Fry in batches, for about 3 minutes on each side, or until golden brown. Top the ranch with fresh chives and dip! Enjoy!

Ingredients:

1 cup Southern Recipe Pork Rinds (any flavor), crushed

2 eggs

1/2 cup Parmesan cheese, shredded

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

3 Tbsp. jalapeños, diced

1 Tbsp. baking powder

Directions:

1. Preheat oven to 375° F.

2. In a large bowl, whisk 2 eggs.

3. Add all ingredients and mix well.

4. Scoop onto ungreased pan, in two-inch balls.

5. Bake for 10 minutes or until golden brown.

Ingredients:

1  4oz. bag of Southern Recipe Pork Rinds, crushed

4 eggs

1/2 cup heavy cream

6 packets of sweetener

12 slices of bread, your choice

2 tsp egg nog, optional

Directions:

1. Crumble pork rinds up until they resemble bread crumbs. Set aside.
2. Beat eggs well and then mix with remaining ingredients and beat again. Add crushed Southern Recipe Pork Rinds to the egg/cream mixture and allow to sit for approximately 5 minutes. Mixture will thicken into a paste during this time.
3. 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.

Ingredients:

1 bag  Southern Recipe Hot & Spicy Pork Rinds, crushed
1 cup frozen whole kernel corn
1/4 cup diced onions
10 oz queso fresco, crumbled
4 oz diced green
2 eggs
1 8 oz package corn muffin mix
2/3 cup milk
2/3 cup  sour cream

Directions:

Preheat oven to 400°F, grease 10″ cast iron skillet and preheat on stove – approximately 2 minutes. Combine all ingredients in a large bowl and mix gently. Pour into heated iron skillet, spread evenly. Bake 25 minutes or until top is brown. Let stand for 10 minutes. Cut into squares and serve with as a side dish. Ideal side for chili or soup.

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!