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:
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
- Heat each tortilla on a griddle or in the microwave. Cover with warm moist towel until you are ready for them.
- In a small bowl combine the water and flour to make a paste.
- On the bottom third of a tortilla place two ounces of cheese and eight peperoni slices.
- Fold into burrito (step by step diagram HERE).
- With a brush, paint the seems of your burrito with the flour paste. This should seal the burrito so it does not leak.
- Freeze for at least one hour.
- 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:
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
- In a large bowl add first 13 ingredients in order. Mix thoroughly.
- Cover tightly with cellophane and refrigerate for at least three hours.
- Drain excess liquid before serving, toss with olive oil and adjust seasoning to taste.
- Serve with tortilla chips or platanos (fried plantains).
