**Angelic Roadkill: A Culinary Journey from Heaven to Hell and Back**
Prepare to embark on a culinary expedition like no other as we delve into the fascinating world of Angelic Roadkill. This unique dish, also known as Toad in the Hole, is a testament to the boundless creativity of the culinary arts. Imagine a tantalizing sausage nestled within a golden-brown Yorkshire pudding, a harmonious union of flavors that has captivated taste buds for generations.
Our comprehensive guide offers three distinct recipes, each meticulously crafted to cater to diverse preferences and skill levels. Whether you're a seasoned chef seeking culinary excellence or a novice home cook eager to explore new horizons, we've got you covered. From the classic Angelic Roadkill recipe, rooted in traditional British cuisine, to the vegetarian-friendly Toad in the Hole variation, and the adventurous Chorizo and Manchego Toad in the Hole, there's something for every palate to savor.
So, gather your ingredients, fire up your oven, and get ready to embark on a culinary adventure that promises to transport you to gastronomic paradise. Prepare to be amazed as you witness the transformation of simple ingredients into an extraordinary dish that will leave you craving more.
ROADKILL
This dip recipe is pretty common, but the name is pretty quirky, and I thought it was worth sharing. One of my professors in college used to make this for almost every gathering. Everyone loved it (well, almost everyone, but everyone's taste buds are different). After I graduated, I asked him for the recipe to use for a potluck at work, and I asked him about the name. It seems that for one gathering (Halloween, I think), they had to come up with a name for each dish. This one was dubbed "Roadkill." So here it is (actual roadkill not required):
Provided by ThespiSis
Categories Sauces
Time P15DT15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Brown beef and onion together, seasoning with garlic salt, then drain.
- While beef is cooking, cut Velveeta up into small cubes.
- Put Velveeta, beef, and Rotel into a crockpot and cook on high until Velveeta is melted, stirring occasionally.
- Turn to low to keep warm.
- Serve with tortilla chips.
Nutrition Facts : Calories 234.3, Fat 16.6, SaturatedFat 9.7, Cholesterol 64.1, Sodium 929.3, Carbohydrate 6.4, Sugar 4.6, Protein 14.5
TIM'S ROADKILL HASH
Provided by Food Network
Categories main-dish
Time 11h40m
Yield 4 to 6 servings
Number Of Ingredients 50
Steps:
- Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
- In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
- Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
- For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
- For the beer braised pulled pork: Preheat the oven to 200 degrees F.
- Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
- Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
- For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
- Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
- Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.
TEXAS ROADHOUSE ROADKILL COPYCAT
This is one of our favorite meals at Texas Roadhouse. One of the most obvious standout flavors present when you are eating it is its strong seasoning. You really can't be timid with the salt when you're making this recipe or you will be disappointed.
Provided by Melissa Pisarek
Categories Meatloafs
Time 50m
Number Of Ingredients 11
Steps:
- 1. In bowl mix fresh ground beef with Worcestershire sauce, seasoning salt, A-1 sauce, pepper, and egg. Preheat oven to 400 degrees F
- 2. When thoroughly mixed, loosely shape into 3 football shaped patties. Sear both sides in medium high preheated stove top skillet. They will quickly brown. When brown, flip over and sear the other side.
- 3. Take from skillet and place on an aluminum foil covered broiler pan to save clean up. Place in 400 degree oven for 12 minutes for medium well.
- 4. Clean and Slice button mushrooms and onions and place in olive oil coated skillet or on griddle. Cook onions first, then increase surface heat and add mushrooms. Season with salt, pepper and garlic powder, saute until mushrooms just start to soften. Remove from heat.
- 5. Cover chopped steaks with onion mushroom mixture and place slice of Monterrey Jack cheese over each one. Return for 1-2 minutes in hot oven. Remove and enjoy!
ANGELIC ROADKILL
As sweet as an angel but as messy as something you've peeled off the front-bumper of your 1958 Plymouth Fury, I love these ribs as an accompaniment to something spicier. Always messy, I prefer serving these with flat bread of some kind.
Provided by David J Rust
Categories Pork
Time 10h
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cut the ribs in half and set aside.
- Mix all of the other ingredients together in a bowl. Start with the chicken broth before adding the honey; whisk the honey and tomato paste in, to help them both dissolve.
- Marinate the meat in the other ingredients, turning to coat everything. Refrigerate for 2-4 hours; overnight is best.
- Make a pouch out of aluminum foil and place the meat and its marinade inside. Crimp it shut.
- Place the aluminum foil pouch into a heated 225 degree (Fahrenheit) oven.
- Roast for 6 hours.
- Remove, plate, and serve. A good side-dish for these ribs are Native American fry bread, tortillas, or warmed pita bread.
Nutrition Facts : Calories 174.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 52.5, Sodium 156.1, Carbohydrate 19.2, Fiber 0.1, Sugar 18.5, Protein 15
Tips:
- Use ripe, flavorful tomatoes. This will ensure that your gazpacho is packed with flavor.
- Chill the gazpacho before serving. This will allow the flavors to meld and develop.
- Garnish the gazpacho with your favorite toppings. Some popular options include croutons, chopped cucumber, and diced avocado.
- Serve the gazpacho with a side of crusty bread. This will allow your guests to soak up the delicious soup.
- Experiment with different variations of gazpacho. There are many different ways to make gazpacho, so feel free to experiment with different ingredients and flavors.
Conclusion:
Gazpacho is a refreshing, flavorful soup that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. So next time you are looking for a light and healthy meal, give gazpacho a try!
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