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The Real Tasty Big Crunchy Blog

Add a Little Crunch to Your Grill

RudolphFoods-OriginalAndBBQ
Flame up flavor on the grill this Memorial Day with a new twist to your burger! Add your favorite Rudolph’s Pork Rinds to this Beefy Pork Rind Burger recipe and savor a flavor your taste buds will always remember. And if that’s not enough to fill your man-sized taste, crush up Rudolph’s Bold & Spicy BBQ Pork Rinds and use them as a seasoning! Grill on.

 
 

Beefy Pork Rind Burgers

 

Ingredients

RUD-BBQBeefyBurger

  • 1 1/2 pounds ground chuck (or other lean ground beef)
  • 1/2 cup Rudolph’s Pork Rinds—crushed
  • 1 large egg
  • 1 tablespoon worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

In a large bowl, mix beef with pork rinds, egg, worcestershire sauce, salt and pepper. Divide into 4, form into patties and grill.

 
 
 

Pork Rind Chicken Kiev

You may have tried Chicken Kiev, but we bet you haven’t tried it southern fried! We’ve taken this traditional Russian favorite and made it even better by using Southern Recipe Pork Rinds. Want to step up the heat? Try the Hot & Spicy Pork Rinds … It’s sure to warm up your plate.

Ingredients

Rudolph Foods Chicken Kiev

    • 4 large chicken breasts — boneless
    • 1 egg—beaten

    Garlic Butter

    • 1/4 cup butter—softened
    • 1 tablespoon parsley
    • 1/8 teaspoon garlic powder

    “Bread” crumbs

    • 1 1/2 ounces Southern Recipe Pork Rinds
    • 2 tablespoons Parmesan cheese
    • 1 teaspoon oregano
    • 1 teaspoon parsley
    • 1 pinch garlic powder

    Directions

    Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes. Crush pork rinds finely. Combine crushed pork rinds with other “bread” crumbs ingredients (Parmesan cheese, oregano, parsley, and garlic powder). Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center. Dredge rolled up chicken breasts. Dip in or brush with egg and roll in “bread” crumbs. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered baking sheet (with sides) and bake uncovered at 425°F for 40 minutes.

     

     

Rudolph’s Hot and Spicy Pork Rind Chicken Wings

  • 8 bags of Rudolph’s Hot and Spicy Pork Rinds
  • 3 lbs of fresh chicken wings
  • 4 eggs
  • Directions

Crush one bag of Rudolph’s Pork Rinds at a time in your food processor until they are a fine crumb. Place the crumbs in bowl. In another bowl, beat 4 eggs. Dip the chicken wings in the eggs then coat with pork rind crumbs and fry until cooked. Remove and place on a paper towel to drain extra grease then layer them in a baking pan with your favorite hot sauce. Broil for 5 minutes to re-crisp and serve with blue cheese dressing and celery sticks.

submitted by Stephanie S. Mastic Beach, NY

 

 

 

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Lorrie’s Famous Pork Rind Salmon Cakes

Ingredients

Deep Fried Walleye with Pork Rind Fish Batter

  • 2 cups crushed Rudolph Hot & Spicy Pork Rinds
  • 1 can (14.75 oz) Salmon
  • 4 – 5 Eggs
  • Dried onion bits to taste

Directions

Mix together and let sit awhile. Make patties and fry in half soybean oil and half coconut oil (or fresh lard). You need oil with a lot of saturated fat or they will be greasy. Drain on a cake cooler and sprinkle with parmesan cheese. Enjoy!

Submitted by Lorrie M. Orlando, FL

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All Protein Meatloaf

Ingredients

  • 1 1/2 lb Ground Beef
  • 1 Tbsp Worcestershire sauce
  • 4 oz Tomato sauce
  • 1/3 C Southern Recipe Pork Rinds, crushed
  • 2 Eggs
  • 2 1/2 Tbsp Chili Powder
  • 1 Tbsp Garlic Salt
  • 1 Tbsp Garlic Pepper seasoning

Directions

Preheat the oven to 375 degrees F. In a large bowl, mix together the ground beef, Worcestershire sauce, tomato sauce, crushed pork rinds and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

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Rudolph’s Pork Rind Encrusted Catfish

Ingredients

Pork Rind Encrusted Catfish

  • 1 lb. Catfish filet*
  • 2 eggs
  • ½ cup milk
  • ½ cup ground or chopped Rudolph’s Original Pork Rinds
  • ½ cup any fish breading
  • Vegetable oil for frying

Directions

Mix eggs and milk together. In a separate bowl, combine Rudolph’s Original Pork Rinds and fish breading. Dip pieces of fish in milk/egg mixture and then coat with the breading mixture. Deep fry until golden brown.

*You can replace the catfish with boneless chicken breast. That’s delicious too!

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Makaha Ceviche Tostada

Makaha Ceviche Tostada

Ingredients

  • 2 6" White Corn Tortillas
  • 4 oz. Tilapia Ceviche
  • 2 oz. Hass Avocado, diced
  • ½ oz. Pepitas, toasted
  • 2 oz. Romaine Lettuce, sliced
  • 1½ oz. Mango, diced
  • ¾ oz. Fried Pork Rinds
  • ¾ oz. Pineapple, diced

Directions

Fry 6" White Corn Tortillas in a 350° fryer until golden brown. Place Tilapia Ceviche on a tostada. Garnish with avocado, mango, pineapple, pork rinds, pepitas and lettuce. Repeat with top layer.

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Poblano Peppers Stuffed with Chicharrones

Ingredients

Poblano Peppers Stuffed with Chicharrones

  • 3 poblano peppers, roasted and peeled
  • 4 small cambray potatoes, cooked and quartered
  • 2 zucchinis, finely diced
  • 2 tomatoes, finely diced
  • 200 g ( 3/8 lb.) Rudolph’s Chicharrones, in pieces
  • ½ small onion, diced
  • 1 teaspoon oil
  • Salt to taste

Directions

Heat oil in skillet. Cook potatoes and onions. Add Rudolph’s Chicharrones, stir occasionally. Cook for 2 minutes then add tomato and zucchini. Season to taste. Stuff peppers with the cooked mixture and serve.

Tip

This dish can be served on a bed of spinach and zucchini tossed in butter and pepper.

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Chicharron Entomatado

Ingredients

  • 250 g (½ lb) chicharrones, in small pieces
  • 5 green tomatoes
  • 1 onion, quartered
  • 3 pickled chipotle peppers, diced
  • Salt to taste
  • ½ teaspoon chicken bouillon powder
  • 1 cup hot water

Directions

Cut tomatoes in medium size pieces and sauté with onions in a small amount of oil. Prepare broth with bouillon and hot water and add to the tomato and onion mixture. Finally, add the chipotle peppers and the chicharrones to the sauce and boil until the chicharrones becomes tender.

Tip

This mixture can be used as a filling for sopes, quesadillas and tostadas or fried taquitos.

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Rudolph’s Chicharrones Quesadillas

Ingredients

Chicharron Quesadillas

  • 20 tortillas
  • 200 g (3/8 lb) Rudolph’s Chicharrones (pork rinds)
  • 2 green tomatoes, peeled
  • 1 chopped tomato
  • ¼ onion, diced
  • 3 bunches cilantro, chopped
  • 100 g (½ cup) crumbled Oaxaca cheese
  • Salt and pepper to taste
  • Oil

Directions

Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste. Add Rudolph’s Chicharrones and cilantro. Cook for 5 minutes. Heat tortillas and fill with chicharrones and cheese. Fold and lightly fry in oil. Drain.

Tip

Serve with 2 small avocados, Serrano peppers, to taste, and ¼ cup sour cream.

Comments from our Recipe Testers

Keep ingredients handy for a quick snack or make full recipe as a meal. Oaxaca cheese can be replaced with Queso Quesadilla, Asadero, Monteray Jack, or Mozarella cheeses.

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