Munchies

Recipe: Habanero Poppers

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Video Recipe: Gumbo Balls

Stuart transforms seafood gumbo into a single, crunchy bite.

Gameday Recipe: Guido’s Burrito Fritto

Football season is just around the corner so I thought I would whip out some new gameday recipes.  I’ll lead off with this recipe straight out the Waco’s Little Italy neighborhood. . . if Waco had a Little Italy.  Guido’s Burrito Fritto is simply a chimichanga filled with pepperoni and mozzarella cheese with marina dipping sauce.

Guido’s Burrito Fritto
Recipe Type: Appetiser, Entree
Author: Stuart Reb Donald
Prep time: 1 hour 10 mins
Cook time: 4 mins
Total time: 1 hour 14 mins
Serves: 4
Ingredients
  • 4 8″ flour tortillas
  • 1 TBL flour
  • 1 TBL water
  • 8 ounces shredded mozzarella cheese
  • 32 pepperoni slices
  • 1 cup of your favorite marinara
Instructions
  1. Heat each tortilla on a griddle or in the microwave. Cover with warm moist towel until you are ready for them.
  2. In a small bowl combine the water and flour to make a paste.
  3. On the bottom third of a tortilla place two ounces of cheese and eight peperoni slices.
  4. Fold into burrito (step by step diagram HERE).
  5. With a brush, paint the seems of your burrito with the flour paste. This should seal the burrito so it does not leak.
  6. Freeze for at least one hour.
  7. Deep fry at 350 degrees for 4 minutes, turning if nessecary.

Notes

You can stuff these with any or all of your favorite pizza toppings.

Recipe: Shrimp Ceviche

In my 2010 cookbook, Third Coast Cuisine, I included a classic Yucatan Civiche with lots of fresh fish and shell fish.  It was a very involved recipe and very delicious.  Now  thought I’d do one that’s a little more approachable.  Enjoy!

Shrimp Ceviche
Recipe Type: Appetiser
Author: Stuart Reb Donald
Prep time: 10 mins
Cook time: 3 hours
Total time: 3 hours 10 mins
Serves: 4-6
Ingredients
  • 1 small red onion, finely diced
  • 1/2 cup cilantro
  • 1 clove garlic, minced
  • 1 TBL oregano
  • 1 small tomato, finely diced
  • 1 jalapeno, finely diced
  • 1 pound fresh Gulf shrimp, peeled, de-veined and finely diced
  • 1 orange
  • 1 lemon
  • 1/2 cup Key lime juice (you can use regular lime juice but it isn’t the same)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1 avacado, finely diced
  • Salt and pepper to taste
  • 3-4 TBL extra virgin olive oil
Instructions
  1. In a large bowl add first 13 ingredients in order. Mix thoroughly.
  2. Cover tightly with cellophane and refrigerate for at least three hours.
  3. Drain excess liquid before serving, toss with olive oil and adjust seasoning to taste.
  4. Serve with tortilla chips or platanos (fried plantains).

Shrimp Ceviche

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

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