Southern Recipe Pork Rinds Blog

Ingredients:

Fried Chicken
1 cup of finely ground Southern Recipe Original Pork Rinds
8 boneless (skin-on) chicken thighs
1 tsp salt
1 tsp pepper
2 cups buttermilk
Self-rising flour
Vegetable oil

Waffles
2 cups All- purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 1/2 cup milk
2 whole egg yolks
1 Tbsp. vanilla extract
1 tsp (additional vanilla extract)
1 stick (1/2 cup) salted butter, melted
4 whole egg whites
1 to 2 jalapeños, chopped

Directions:

Fried Chicken
Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag, and add buttermilk. Cover or seal, and chill at least 2 hours. Grind pork rinds in food processor, then combine with flour. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour.
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F. Add chicken, a few pieces at a time; cover and cook 6 minutes. Uncover chicken, and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.

Waffles
Preheat waffle iron to the regular setting. Sift together the flour, baking powder, salt and sugar in a bowl. In a separate bowl, whisk together milk, 2 eggs yolks and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and chopped jalapeños and continue mixing very gently until combined.

In a separate bowl (or using a mixer) beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook until golden and crisp.

To serve, place 2 chicken thighs on top of a waffle. Pour warn syrup over everything and serve immediately.

Ingredients:

1/2 cup finely ground Southern Recipe pork rinds
1 1/2 cups biscuit baking mix
1 cup finely shredded Cheddar cheese
2/3 cup milk
1/2 tsp garlic powder
2 Tbsp. margarine, melted
2 tsp dried parsley
1 tsp garlic salt

Directions:

Preheat oven to 400°F. Grease a cookie sheet, or line with parchment paper.

In a large bowl, combine baking mx, Cheddar cheese and garlic powder. Stir in milk. Drop one and 1/2 tablespoons of batter onto prepared cookie sheet.

Bake in preheated oven for 10 minutes. Brush biscuits with melted margarine and sprinkle with parsley and garlic salt. Bake for 5 more minutes or until lightly browned on the bottom.

Ingredients:

1 small bag Southern Recipe pork rinds
7 slices oven-dried white bread
8 Tbsp. butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 tsp salt
Freshly ground black pepper
1 tsp sage (optional)
1 Tbsp. poultry seasoning (optional)
5 eggs, beaten

Directions:

In a large bowl, combine cornbread, dried white bread slices and pork rinds; set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper, sage and poultry seasoning to taste.

Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve as a side dish.

Ingredients:

1/4 cup finely ground Southern Recipe Original Pork Rinds
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 Tbsp. butter, melted
3/4 cup all-purpose flour
1/2 cup yellow or white cornmeal
1 (8-oz.) package fresh mozzarella cheese, grated
2 Tbsp. chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

Directions:

Pulse first 4 ingredients in a food processor 3 to 4 times or just until corn is coarsely chopped. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Ingredients:

2 Tbsp. butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
8 green onions, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper
5 cups cooked rice
Garnish with crushed Southern Recipe Original Pork Rinds

Directions:

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sautè until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

Ingredients:

1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 to 3 tsp Cajun seasoning
2 tsp minced garlic
3 (14-oz.) cans chicken broth
1/2 pound andouille sausage, cut in 1/4-inch-thick slices
Okra Pilau
4 cups chopped cooked chicken
Garnish with Southern Recipe Hot & Spicy Pork Rinds

Directions:

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture.)

Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.

Ingredients:

1 quart whipping cream
1/8 tsp salt
1/8 tsp pepper
2 fish bouillon cubes
2 cups boiling water
1/4 cup unsalted butter
1/3 cup all-purpose flour
2 Tbsp. lemon juice
1/4 Tbsp. ground nutmeg
1 pound fresh crabmeat
Garnish: chopped parsley
1/3 cup sherry (optional)
Crushed Southern Recipe Original Pork Rinds

Directions:

Combine first 3 ingredients in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer 1 hour. Set aside. Stir together fish bouillon cubes and 2 cups boiling water until bouillon dissolves.

Melt butter in a large, heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add hot fish broth; cook over medium heat until thickened. Stir in cream mixture, and cook until thoroughly heated. Add lemon juice, nutmeg, and crabmeat. Ladle into individual serving bowls. Garnish, if desired. Add a spoonful of sherry to each serving, if desired.

Ingredients:

2 Tbsp. finely ground Southern Recipe Hot & Spicy Pork Rinds
3 pounds unpeeled, large raw shrimp
2 cups milk
1 large egg
1 Tbsp. yellow mustard
1 tsp Cajun seasoning
1 (12-oz.) package fish fry mix
1 Tbsp. Cajun seasoning
Vegetable oil
Remoulade Sauce

Directions:

Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour.

Combine fish fry mix , 2 tablespoons of finely ground pork rinds and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets. Pour oil to a depth of 3 inches into a Dutch oven; heat to 325°F. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.

Ingredients:

1/4 cup finely ground Southern Recipe Original Pork Rinds
4 cups milk
1/4 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350°F. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat. Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese and pork rinds. Bake, covered, at 350°F for 35 to 40 minutes or until mixture is set. Serve immediately.

Ingredients:

1 cup finely ground Southern Recipe Original Pork Rinds
1 large lemon
1/4 cup milk
2 medium eggs, beaten
2 Tbsp. chopped fresh rosemary
2 Tbsp. minced fresh garlic
4 (4- to 6-ounce) catfish fillets
1 cup yellow cornmeal
1/4 cup extra-virgin olive oil

Directions:

Grate lemon rind from lemon, avoiding the pale bitter pith, into a large bowl; squeeze lemon juice into bowl. Stir in milk and next 3 ingredients until blended.
Rinse fillets, and pat dry with paper towels. Add fillets to lemon mixture in bowl; cover and chill 1 hour. Place cornmeal and pork rinds in a large plate or in a large shallow dish. Turn fillets in lemon mixture until thoroughly coated; dredge in cornmeal and pork rinds, coating evenly. Cook fillets in hot oil in skillet over medium-high heat 4 minutes on each side or until browned. Remove from skillet. Garnish, if desired.