South Side Mike's Savory Cheese Puffs
Makes 9 puffs
I brought this dish to a brunch and before I left I had written this recipe down for three other guests! These puffs are unique , easy, and delicious.
- 1 sheet frozen puff pastry
- 9 tbsp ricotta cheese (skim is fine)
- 3 to 5 green onions, finely chopped.
- 9 x ½tbsp = 4 ½tbsp. South Side Mike's’s Original Southside BBQ Sauce
- Non-stick spray oil
- 1 tbsp butter –melted
Optional: parsley, shrimp or crab
Preheat oven to 400 degrees. Let sheet of puff pastry thaw for 40 minutes. Cut pastry into 9 squares. Spray muffin tin with non-stick spray. Gently pulling on the edges, stretch each pastry square until it is 3 x 3 inches across.
Press squares into the muffin-pan cups. The pastry edges will hang over the edge of the cups. (3 muffin cups will remain empty)
Drop 1 tbsp of ricotta cheese into pastry. Sprinkle 1 teaspoon of finely chopped green onions into each puff, push into the top of cheese. Put ½tbsp of South Side Mike's’s Southside Barbeque Sauce into each puff. Bake in oven for 12 minutes or golden. Cool for 10 minutes. Serve as is , or you may optionally add a sprinkle of parsley. I have also sautéed shrimp or crab in butter (adding a few tablespoons of South Side Mike's’s Southside Barbeque Sauceto the sautépan), then spooning the shrimp on top of the puff. Enjoy and eat well!
South Side Mike's’s Pork Tenderloin with Roasted Potato’s and Vegetables
Dinner for 4-6
- 2 pork tenderloins weighing a little over 3lbs (they usually come two to a pack at the grocery store)
- 1 bottle South Side Mike's’s Original Southside BBQ Sauce
- 16x13 inch roasting pan (or the biggest one you have)
- 3lbs “baby” potatoes – little potatoes will roast better so fingerlings, small reds, or small yellows all work well – wash and remove bad spots
- 1 lb carrots – either peel and cut whole carrots into big bite size pieces or buy “baby” carrots
- 2 medium to large yellow onions peeled and cut into thick wedges
- 1 medium red bell pepper cut from top to bottom in ½ inch wide strips
- 4 tablespoons olive oil
- 1 1/2 tablespoons (about 1/8 an ounce) fresh thyme
- 1 handful (about ½ an ounce) fresh rosemary – remove large sticks
- 1 teaspoon salt
- 1 teaspoon black pepper
Marinate pork for 2 to 24 hours before planning to make this dish. Wash pork tenderloins and put in a sealed plastic bag with one bottle of South Side Mike's’s Original Southside BBQ Sauce.
Preheat oven to 400 degrees.
Wash and prepare vegetables and put into bottom of roasting pan. Toss vegetables with olive oil, salt, pepper, thyme, and rosemary.
Take pork tenderloins out of marinade and place them a few inches apart on top of the vegetables. Pour leftover marinade into a cup or small pitcher and set aside. The tenderloins will be basted 4 times with the leftover marinade. I look at how much I have and visually divide it into four portions so I know how much I will pour each time. Place roasting pan with tenderloins on top of vegetables into the 400 degree oven. Set timer for 10 min. When timer beeps, use ¼ of the South Side Mike's’s marinade to pour over the two tenderloins. Set timer for 10 minutes and pour marinade again. Set timer for 10 more minutes and when it beeps this time I open the oven with tongs in one hand and a spoon in the other. I want to turn over the tenderloins and stir the vegetables underneath as quickly as possible. I lift one tenderloin with tongs, stir vegetables below, then set the pork top side down. Quickly turn the pan around and do the same with the other tenderloin and vegetables in the other half of the pan. Pour another ¼ of the marinade over the tenderloins again before closing the oven. Set timer for 10 min. When it beeps, pour last ¼ of the marinade over the tenderloins. Set timer for 10 min. This time take pork out of the oven and let it rest on a cutting board. Stir vegetables and put back into the oven, turn oven temp up to 500 degrees, and set timer for 20 min. Keep your eye on the vegetables, stirring occasionally as the liquid reduces, bubbles, and browns. If your vegetables have a roasted golden brown look take them out. Usually I need to brown them further so I turn the oven to broil. I watch very carefully for 5 min as the vegetables gain a brown roasted color. Be careful, it is easy to burn when broiling, take out your vegetables at any time before they turn black! Potatoes and carrots should be soft enough to cut with a fork, peppers and onions are a caramelly mush.
I scoop the vegetables onto a plate and place slices of the pork tenderloin along the side. This dish is nicely rounded out with a fresh green salad dressed with a bright vinaigrette, and a bottle of your favorite red wine. Enjoy, and eat well!
South Side Mike's BBQ Wings
You'll need :
- 3 lbs. chicken wings frying oil (vegetable oil is good, peanut is best)
- 3 cups white flour
- ¼ cup black pepper
- ¾ cup garlic powder
- ½ cup paprika
- 1 large brown paper bag
- 1 bunch green onion- chopped
- 1 large pot
- 2 large bowls
- wire strainer
- news paper or paper towel
Fill pot 1/3 full with frying oil. (Heat on stovetop, the trick is to get your oil as hot as possible without burning it. To test if it is hot enough put a pinch of flour in the oil: if it dissolves quickly, it’s ready.) Put flour and dry seasonings in the paper bag. Close the bag and shake well. Add washed and dried wings to the bag and shake well. Place wings into the wire strainer. Shake off extra batter. Gently add some wings to the hot grease. (Don’t over load your pot: if you got a small pot, put in just a few wings; if you got a large pot, put in a few more. Whatever size pot you use, there shouldn’t be more wings than could cover the surface area of the pot.) The wings will sink. As they begin to float give them an extra minute or two (done when golden brown). Scoop the wings out of the pot and into a large bowl lined with paper to drain excess oil. Keep frying wings until they are all fried. Transfer wings into the other large bowl. Now add South Side Mike's’S ORIGINAL SOUTHSIDE BBQ SAUCE liberally to the wings. Stir until all wings are totally covered. Top with chopped green onion.
South Side Mike's’s Easy Chicken Salad
You'll need :
- 14-16 oz chopped chicken (chop leftovers or use drained canned chicken)
- 2 stalks celery - chopped
- 2-4 green onions - chopped
- 3 tablespoons mayonnaise
- 3 tablespoons lemon juice
- 6 tablespoons South Side Mike's’s Original Southside BBQ Sauce
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
Mix all ingredients in a bowl. It’s that easy! I like to serve this with crackers as a snack or appetizer. Although, I usually top a crusty piece of bread with my chicken salad and melt good cheese over the top, it also makes a nice wrap. Alfalfa or spicy sprouts are also good on top. Enjoy, and eat well!