Method

1. Make a circular cut around the stem of the cabbage and blanch in a large pot of boiling water for about 5-minutes. Cool and peal off the large outer leaves. There will only be about 8-10 per head. Cut the back off of the main stem.
2. Place the rice in water with a little butter and cook until about ¾ done – about 10-minutes. Drain
3. Mix pork, ¾ cooked rice and then salt, pepper and garlic to taste. (about one clove of garlic per pound of pork).
4. Roll pork mixture into small balls, enough to fill about ½ to 2/3 of the leaf --- roll into cabbage leaf. (make sure there is enough cabbage leaf left to tuck in the ends before rolling.)
5. Place grate in bottom of presto-pressure-cooker and stack the cabbage rolls onto this grate. Add 2-cups of beef or chicken stock to pressure cooker ---close lid and pressure of 20 minutes. Pour cold water on lid of cooker to stop cooking time.

Source: Joe Kay Moody
Notes: Serves about 12 people, Serve with crackers and sweet pickles. If you don’t have a pressure cooker, simmer rolls for 2-3 hours, adding stock, add more water as stock evaporates. If you wish to cut this recipe, mix pork and uncooked rice to a ratio of 1:1.

Using the chili recipe , spread 1 layer of mixed Doritos and Restaurant Style Corn Chips on a sheet pan. Dollop chili mixture over chips. Drizzle Cheese Wiz over top. Sprinkle Queso Fresco cheese over the top. Add 1 cup minced green onion. 1/2 cup picketed jalapeños. Repeat layers. Add 1 cup grated yellow sharp cheddar. For the top layer, sprinkle with Cotija Mexican cheese. Garnish with 1 cup black beans. Place sheet pan into 350 degree oven for for about 20 minutes, until all cheese has melted. Remove from oven and garnish with 1 cup chopped cilantro, 1 cup picked jalapeños, and a dusting of Mexican seasoning. Serve with Applebee's Perfect Margarita.

Using the chili recipe, when chili is hot, add 1 lbs Velveta cheese, cubed. Stir to melt. Add 2 cup ChiChi's salsa. Mix in 1 cup roughly chopped cilantro and 1 cup minced green onion. In separate skillet, take 2 1" thick medium boneless quality steaks (sirloin or strip), let come to room temperature and then pat dry. Cover with Mexican seasoning on both sides. Add a few pinches of hickory salt and freshly cracked pepper. In an oiled skillet, sear on both sides, about 2 minutes per side. Remove from skillet (middle should be rare), and slice the steaks into 1/4" ribbons about 1" long. Mix ribbons into the chili-cheese mixture, ideally minutes before serving. Keep over low heat or in a chafing dish. Serve with Doritos, Restaurant Style Corn Chips, and a side bowl of ​pickled jalapeños.

Method

1. Have oil heated to 350 degrees F.
2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

Source: ​Aaron McCargo Jr., Big Daddy's House, "Big Game Day Eats."

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