fried

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.

Bowl Game Grub: Deep Fried Boneless Ribs

This recipe is a nice departure from the typical New Year’s Day good luck meal.  It’s also great for game day because, well, fried pig!  It’s also darned easy to make.  I guess I would be remiss if I did not point out that boneless spare ribs are not ribs at all.  It is actually a Boston butt but to resemble ribs.  Just go with it.

Deep Fried Boneless Ribs
Recipe Type: Entree
Author: Stuart Reb Donald
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 6-8
Served topped with sauerkraut for Octoberfest and everyone would swear you were born in Berlin. This would also be good over cheese grits for a tasty breakfast.
Ingredients
  • 3 pounds (or so) of boneless pork spare ribs or Boston butt cut into 4 inch by 1 inch strips
  • Salt, pepper & garlic powder to taste
  • Oil for frying
  • Hot sauce (optional)
Instructions
  1. Generously season the ribs with salt, pepper & garlic powder to taste and set to the side.
  2. Preheat a deep fryer (or pan with at least 1 inch of cooking oil) to 350 degrees (American).
  3. When the oil is ready fry the ribs in small batches for four minutes, turning as nessecary.
  4. Serve with hot sauce.

Deep Fried Boneless Ribs

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

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.

Stu’s Latest Kindle Single is Just $2.99

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

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification