March Madness Recipes

7:42 PM Posted by Bits from a Brit

Some great March Madness Recipes courtesy of Rudolph Foods Pork Rinds.

Pork Rind Wings

Ingredients
* 3 cups Rudolph’s Original Pork Rinds
* 2 large eggs
* 4 tablespoons butter, melted and slightly cooled
* 12 chicken wings, cut in half at joints, wing tips discarded

Directions
Preheat the oven to 400° degrees. Cover a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
Place the pork rinds in a heavy plastic bag and seal. Roll with a rolling pin until the rinds become coarse crumbs. (Don’t crush them too finely.)
Lightly beat the eggs into the melted butter. Place the crushed pork rinds on a plate. Dip the wings into the egg–butter mixture and let the excess drip off. Roll the wings in the crushed pork rinds, pressing lightly to help them adhere to the meat.
Place the wings on the baking sheet. Roast for 30 minutes or until done. Serve warm. Try this recipe with Rudolph’s Hot & Spicy Pork Rinds or Bar-B-Que Pork Rinds for an added kick!
Yield: 24 pieces.

Chicharron Quesadillas

Ingredients:
20 tortillas
3/8 lb Southern Recipe pork rinds/chicharrones
2 green tomatoes, peeled
1 chopped tomato
¼ onion, diced
3 bunches cilantro, chopped
½ cup crumbled Oaxaca cheese
Salt and pepper to taste
Oil

Preparation:
1. Heat a small amount of oil. Fry onions and tomatoes. Salt and pepper to taste.
2. Add chicharrones and cilantro. Cook for 5 minutes.
3. 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.

Cracklin’ Corn Bread

Ingredients
* ¼ cup all-purpose flour
* 1½ cup yellow or white cornmeal
* ½ tsp. baking soda
* ¼ tsp. salt
* 1 cup sour milk or buttermilk
* 1 cup Southern Recipe cracklins (crumbled)
* 1 beaten egg, room temperature

Directions
Preheat the oven to 400 degrees.
In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly.
Pour batter into a medium–size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface.
Bake 30 minutes, until it is well–browned. (Reduce oven by 25 degrees if using a glass pan.)
Preparation time: 25 minutes
Cooking time: 30 minutes
Yield: 8 to 10 servings
NOTE: Cracklin’ Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

Visit www.RudolphFoods.com for more great recipes!

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