My First Eggfest Cook at Salado-Recipes

Many of you asked that I post the recipes we used for the Salado Egg Fest. This may be a little long be here they are.

Chorizo Heaters

Homemade Chorizo

1 lb. ground pork

5 Tbs. Fiesta Chorizo Spice (available https://www.fiestaspices.com/)

1 ½ oz. Vinegar

Combine all and mix well, refrigerate for 24 hours

Heaters

2 lbs. ground sirloin (90/10)

1 lb. ground pork

1 lb. Previously prepared Chorizo (see above)

2 Tbs. Oregano

1 Tbs. Smoked Paprika

1 ½ tsp. Pepper

½ tsp. Cumin

1 Cup Dry Bread Crumbs

2 Tbs. Chili Powder

1 Tbs. minced Garlic

1 ½ tsp. Salt

1 tsp. Honey

2 beaten Eggs

Dash of lime juice

In a large bowl break up the Chorizo into small pieces, add ground sirloin and ground pork until all meat is mixed well.  Add all other ingredients and mix well (as if making an old fashioned meatloaf).  Take your Meatloaf pan and line with Plastic wrap – leaving enough overlapping so that you can cover the entire top of the pan when full.  Start at one end and fill your pan to the top with the meat mixture pull the plastic wrap over the top and place in the refrigerator for approximately 2 hours.  Remove and place in freezer to firm up your meat for slicing (usually about 45 minutes to 1 hour).  Turn your meat from your pan onto a cutting board and measure the meatloaf into equal pieces and cut slices (12-13), then cut the slices in half (this should yield 24-26 sliders). 

Bring your BGE up to 375-400 degrees, plate setter legs up and pan to catch the drippings. I pre-spray a disposable grill topper 16x12 (search for Oscarware on Amazon or look for them at HEB) with “PAM” so I can place and remove all at one time. Place your heaters on the grill topper spaced close together but with spacing between them and roll up the ends a little or place directly on the grate. Try to keep them over the plate setter.  You may apply your glaze now or wait 10-15 minutes.  Cook each to internal temp of 160 -165⁰ (Appx. 18-20 min).

Serve on Sunbeam Dinner Rolls with American cheese (in order to be the perfect size we cut the typical Kraft slices into ¼’s) and one dill pickle slice.  Depending on the amount of glaze you might want to also put some glaze on your roll.  These make for a perfect two to three bite “slider”.

Chorizo Heater Glazes (Each will do 10-20 Sliders)

Pineapple Jalapeno

1/3 Cup Crushed Pineapple

1 Tbsp. diced (jarred) jalapenos

1 tsp. Honey

1 tsp. of Jalapeno juice (from the jar)

½ tsp. Soy Sauce

Pinch of salt

Combine all ingredients into a blender or food processor and pulse for approximately 1-2 minutes. Spoon on.

Chipotle Adobo Ketchup

1 large Chipotle Pepper in Adobo Sauce (we use the La Costena: In Adobo Sauce Chipotle Peppers)

¼ Cup Ketchup

1 Tbsp. Brown Sugar

¼  cup Stubb’s Original Barbeque Sauce

1 Tbsp. Sauce from the Peppers

Pinch of salt

Combine all ingredients into a blender or food processor and pulse until the pepper is consumed

Grilled Pineapple With Caramel Rum Sauce

1 ripe pineapple or use spears
1/2 cup dark rum
1/2 cup golden brown sugar
4 tablespoon butter
1/4 teaspoon cinnamon

2 teaspoons vanilla (My add to brighten it up)

Peel, core and trim the pineapple into spears, then sprinkle with the cinnamon and toss around. I used a BGE Mini for grilling (you can use your outdoor grill, indoor grill or heat in a non-stick frying pan). Brush the grill pan with some vegetable oil or cooking spray, then (med/high heat) grills the pineapple spears for 2-3 minutes on each side. Set aside as we get the sauce ready. Try not to over-grill or you’ll find the pineapple will go soft and loose its shape.

In a fairly deep sauce pan on medium heat, add the brown sugar and butter and cook/stir until its melted and starts to go a darker color and develop big bubbles (frothy). Takes about 4-6 minutes. Remember to keep stirring. Add two teaspoons of vanilla. Now take off of the heat and gently pour in the rum. Have a whisk handy as it will clump and you’ll think it’s ruined. Fears not, keep stirring. After 2 minutes of stirring, put back on the heat (the alcohol should have dissipated by now) and keep stirring until you have a semi-thick consistency. Have the heat on medium. Now add the grilled pineapple pieces to the pan and gently toss the sauce all over them. (Thanks to the Caribbeanpot.com for this one)