Deliciously fried corn dogs made with pork belly.

Pork Belly Corn Dogs

Disco Fries

Brisket Tacos

Brisket Sandwich

A twist on the classic BLT with fried green tomatoes.

Fried Green Tomato BLT

Fries topped with pulled pork and jalapeños.

Pulled Pork Fondren Fries

BBQ Chicken Tacos

Pulled Pork Sandwich

A delicious dessert made with bananas and rich pudding.

Bananas Foster Pudding

Cut the pork belly into 1-inch cubes and thread them onto wooden skewers. Set aside.

Prepare the Pork Belly

In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. In another bowl, whisk the egg and milk together. Combine the wet ingredients with the dry ingredients until just mixed.

Make the Corn Dog Batter

In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each skewer with pork belly into the corn dog batter, allowing excess batter to drip off. Carefully place the coated skewers into the hot oil, frying a few at a time until golden brown, about 4-5 minutes per side.

Coat and Fry the Corn Dogs

Once cooked, remove the corn dogs from the oil and drain on a paper towel. Serve hot with your favorite dipping sauces.

Drain and Serve

Pork belly

Cornmeal

All-purpose flour

Baking powder

Salt

Sugar

Milk

Vegetable oil

Wooden skewers

Preheat your oven to the temperature indicated on the package of frozen French fries. Spread the fries in a single layer on a baking sheet and bake according to package instructions until they are golden and crispy.

Prepare the Fries

While the fries are baking, heat the brown gravy in a saucepan over medium heat until it is hot. Stir occasionally to prevent sticking.

Heat the Gravy

Once the fries are done, remove them from the oven and place them on a serving platter. Immediately sprinkle the shredded cheddar cheese over the hot fries to allow it to melt.

Combine the Ingredients

Pour the hot brown gravy over the cheesy fries, ensuring they are well covered.

Add the Gravy

Sprinkle chopped green onions on top for added flavor and garnish. Serve immediately while hot.

Garnish and Serve

Frozen French fries

Shredded cheddar cheese

Brown gravy

Pepper

Chopped green onions (for garnish)

In a large pot or Dutch oven, heat olive oil over medium heat. Season the brisket with salt and black pepper and sear it on all sides until browned, about 4-5 minutes per side.

Prepare the Brisket

Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

Add Aromatics

Stir in chili powder, cumin, and smoked paprika. Pour in the beef broth, bring to a simmer, and cover. Cook on low heat for about 3-4 hours, or until the brisket is fork-tender.

Season and Simmer

Once the brisket is cooked, remove it from the pot and let it rest for 10 minutes. Shred the brisket using two forks.

Shred the Brisket

Warm the corn tortillas in a skillet. Fill each tortilla with shredded brisket, and top with chopped cilantro, avocado slices, and a dollop of sour cream. Serve with lime wedges on the side.

Assemble the Tacos

beef brisket

olive oil

onion, chopped

garlic, minced

beef broth

chili powder

cumin

smoked paprika

salt

black pepper

corn tortillas

fresh cilantro, chopped

lime, wedges

sour cream

avocado, sliced

Preheat your oven to 300°F (150°C). In a small bowl, mix together the onion powder, garlic powder, paprika, black pepper, and salt. Rub this spice mix all over the brisket.

Prep the Brisket

Place the brisket in a roasting pan and pour the beef broth around it. Cover the pan tightly with aluminum foil and roast in the preheated oven for about 4 hours or until the brisket is tender.

Cook the Brisket

Once the brisket is done, remove it from the oven and let it rest for 20 minutes. Then, shred the meat using two forks.

On each bun, place a generous portion of shredded brisket. Drizzle BBQ sauce over the top and add pickles as desired. Serve hot.

Assemble the Sandwich

Beef brisket

Beef broth

Onion powder

Garlic powder

Paprika

Black pepper

Buns

BBQ sauce

Pickles

Slice the green tomatoes into 1/4 inch thick slices and sprinkle with salt and pepper. Let them sit for about 10 minutes to draw out excess moisture.

Prepare the Green Tomatoes

Set up a breading station with three bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with cornmeal. Dredge each tomato slice first in flour, then dip it into the egg mixture, and finally coat it with cornmeal.

Breading Process

Heat oil in a large skillet over medium-high heat. Fry the breaded tomato slices in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Tomatoes

In the same skillet, cook the bacon until crispy. Drain on paper towels.

Cook the Bacon

Spread mayonnaise on toasted bread slices. Layer with lettuce, fried green tomatoes, bacon, and sliced red tomato. Top with another slice of bread.

Assemble the BLT

Green tomatoes

Eggs

Buttermilk

Oil (for frying)

Bacon

Lettuce

Tomato

Bread (your choice, toasted)

Mayonnaise

Preheat your oven and bake the frozen French fries according to the package instructions until golden and crispy.

In a saucepan, heat the pulled pork over medium heat. Add BBQ sauce to the pork and stir until well combined and heated through.

Heat the Pulled Pork

Slice the jalapeños into rings, and if desired, remove seeds for less heat.

Prepare the Jalapeños

Once the fries are ready, remove them from the oven and place them on a serving platter. Top with the heated pulled pork, jalapeños, and shredded cheddar cheese.

Assemble the Fondren Fries

Sprinkle with chopped green onions, and season with salt and black pepper to taste. Serve immediately.

Frozen French Fries

Pulled Pork

Jalapeños

Shredded Cheddar Cheese

BBQ Sauce

Green Onions

Black Pepper

In a pot, boil the chicken breasts until fully cooked, approximately 20 minutes. Remove from heat and shred.

Cook the Chicken

In a bowl, combine the shredded chicken with BBQ sauce, mixing until well coated.

Mix with BBQ Sauce

In a large bowl, combine jicama, mango, red cabbage, and cilantro. Drizzle with lime juice and sprinkle with salt. Toss to combine.

Prepare the Slaw

In a skillet, lightly warm the corn tortillas over medium heat until pliable.

Warm the Tortillas

Place BBQ chicken onto the warmed tortillas, top with Mango Jicama Slaw, avocado slices, and a squeeze of lime juice.

Assemble Tacos

Chicken breasts

Corn tortillas

Avocado

Lime

Rub the pork shoulder with smoked paprika, brown sugar, salt, and black pepper. Place in a slow cooker.

Prepare the Pork

Chop the onion and garlic, then add them to the slow cooker with the pork.

Cover and cook on low for 8-10 hours or until the pork is tender and easily shreds with a fork.

Cook

Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix with the barbecue sauce.

Shred the Pork

Spoon the pulled pork onto the buns and top with pickles. Serve warm.

Serve

pork shoulder

barbecue sauce

onion

garlic cloves

brown sugar

buns

pickles

In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble, approximately 5-7 minutes. Remove from heat and stir in the vanilla extract. Let it cool slightly.

Make the Pudding Base

While the pudding is cooling, slice the bananas into thin rounds. Set aside.

Prepare the Bananas

In serving dishes or a large bowl, layer the pudding and sliced bananas. Start with a layer of pudding, followed by a layer of bananas, and repeat until all ingredients are used, finishing with a layer of pudding on top.

Assemble the Pudding

Cover the dessert with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the pudding to set. Serve chilled.