Aaron Cooks

5lbs Pork Butt, diced into 1 inch cubes

1 cup low sodium soy sauce

1/2 cup pineapple juice

4tbsp kosher salt

Place diced pork in a crock pot. Combine all remaining ingredients and pour over pork. Stir to distribute marinade evenly. Cover and set on high for 3 hours. After three hours shred pork with two forks, a pair of tongs, or meat claws. It should pull apart easily, if not it needs to cook longer. After it has been pulled apart set on low for two additional hours to simme. Alternatively you can set it on high for four hours and then just go straight to service or you can roast in an oven as a whole pork butt covered with foil at 275 for five hours.

2-3lbs leftover turkey rough chopped

1 1/2-2 cups leftover gravy

1 cup chicken or turkey stock

2 cups mashed potatoes

1lb mixed vegetables

1 medium onion, rough chopped.

Combine all ingredients in crock pot. Set on high for 3 1/2 hours. Internal temperature of 165 degrees. Serve over biscuits.

2lbs 80/20 ground beef

1lb Ground Pork

1lb Bacon, chopped fine

1/4 cup Grated Parmesan

2TBSP Italian Seasoning

2 TBSP Garlic Powder

2ea Large Eggs

1 TBSP Worcestershire Sauce

1/2 tsp Red Pepper Flakes

Combine all ingredients in a large bowl and mix until thoroughly combined. Portion using an ice cream scoop and shape into balls with your hands. Arrange the balls on a cookie sheet or in a 9×13 baking dish. Bake in 375 degree oven for 25 minutes or to in internal temperature of 165 degrees. Simmer in marinara sauce thinned with beef stock and simmer for 1-2 hours over medium low heat. Serve on a toasted 6″ French roll topped with melted mozzarella.

Armadillo Eggs Ala Aaron

12 Jalapeno Peppers

8 oz pork sausage

4oz ground beef

8oz shredded cheddar jack cheese

1 8oz block cream cheese

¼ tsp granulated garlic

1 tsp crushed red pepper flakes

24 strips thick cut bacon

1 tsp kosher salt

1/8 tsp black pepper

½ tsp granulated garlic

¼ tsp ground bay leaf

¼ tsp rubbed sage

Soften cream cheese.

Cut the tops off of the jalapenos and core. Set aside.  In a mixing bowl combine softened cream cheese, cheddar jack, and first measure of garlic. Mix to thoroughly combine. In separate bowl combine beef, pork, and remaining spices. Mix thoroughly to combine. Fill the peppers with the cheese mixture either by piping or gently stuffing in with a teaspoon. Divide meat mix into 1oz portions and flatten into patties. Wrap each jalapeno in a meat patty and wrap with 2 strips of bacon. Refrigerate for 10 minutes to allow to set.

Smoker

Smoke at 300 degrees to an internal temperature of 165 degrees, which should take about an hour. Use an instant read thermometer or probe to check the temperature. You can glaze with a BBQ sauce of your choice at the point where you have about 10 minutes left to cook. The bacon should be crispy and golden brown. I like to use pecan wood for the smoke with these

Air Fryer Method. – New –

Arrange armadillo eggs in single layer in air Fryer. Cook at 400 degrees for 15 minutes, turn eggs cook additional 7 minutes. Temp for doneness, and if desired brush with BBQ sauce and cook additional 2 minutes to caramelize.

3 eggs

1 stick of butter, softened.

2 Cups Granulated Sugar

1TBSP Vanilla Extract

1 1/2 Cups Buttermilk

1tsp Nutmeg

1T Lime Juice

Cream together butter and sugar in a mixer using a whip attachment. Gradually fold in eggs, vanilla, nutmeg and flour. Blend in buttermilk until custard is made. Pour into unbaked pie crusts and bake at 425 for 15 minutes. Reduce heat to 375 and continue to bake for additional 30 minutes. Allow to cool completely before serving.

2lbs UNSALTED butter, softened

3 cups granulated sugar

1tsp salt (omit if you use salted butter)

2 TBSP vanilla

4 Egg Yolks

8 Cups AP flour

Cream together butter and sugar. Add in salt and vanilla. Incorporate egg yolks one at a time. Fold in flour until dough is formed. Portion on to a greased cookie sheet. Bake at 240 for 8-12 minutes, until edges are golden brown.

2 TBSP Butter

2Cups Diced Valdallia onions

1/2 cup tomato paste

1/4 Cup Apple Cider Vinegar

2tsp Garlic powder

2 tsp smoked paprika

1TBSP spanish paprika

1tsp chipotle powder

1/4 cup Worcestershire sauce

2TBSP Chili Powder

2tsp Salt

2 Cups COLD water

1/4 Cup Honey

Melt butter in a heavy bottomed pan over a medium high heat. Add diced onions and sauté, stirring constantly to carmelize. The onions should be cooked to a rich deep brown. Add in tomato paste and continue to cook to slightly caramelize the tomato paste. Deglaze pan with vinegar and add in spices. Stir to combine. Add in water and stir to evenly combine. Reduce heat and allow to simmer until desired consistency is reached.

1 1/4 tsp cracked black pepper

2 tsp Kosher Salt

2 tsp Garlic Powder

2 TBSP Dried Parsley

3 TSP onion powder

2TSP Dill

4 TBSP Dried Chives

1 Tsp Chipotle Powder

1qt Heavy Mayo

2TBSP Buttermilk

Combine all dry ingredients and mix thoroughly. Fold into mayo. Incorporate buttermilk. Refrigerate at least a couple of hours to give the dressing a chance for the flavors to meld. Over night is better. IF making a dip substitute 1 lb of sour cream for the mayo. If you want a thinner dressing increase the buttermilk.

2 cups heavy Mayo

2 TBSP Melted Unsalted Butter

2 TBSP Rice wine vinegar

1 TBSP Mirin* (you can use regular rice wine and add 1/2 tsp additional honey if you prefer, a sweet white, or omit)

1/2 tsp Paprika

1 1/2 tsp Garlic Powder

1 1/2 tsp Onion powder

1/2 tsp Gochujang chili paste (may substitute 1/2 tsp sambal, sriracha or 1/4 tsp cayenne pepper)

2 TBSP raw honey

1 TBSP Tomato Paste

1/4 cup (2oz) COLD Water

Combine all ingredients and mix thoroughly. Refrigerate at least four hours to overnight to give a chance for the flavors to meld. Store in a covered container in the fridge for up to 7 days. As with any of my recipes, this is how I make it, and there is no hard and fast standard on this one. Some of the variations call for ketchup instead of tomato paste, if you want to do that I suggest reducing the honey since there is already sugar in the ketchup, however feel free to tweak it to suit your tastes. I prefer mine a little more subtly sweet, which is why I use the paste and honey option. You can make it more or less spicy by adjusting the chili level. A lot of the recipes I have seen over the years for this one use cayenne, or sriracha but I prefer the taste of the gochujang.

1 head of cauliflower, chopped coarse

1 medium yellow onion- diced

3 ribs celery – diced

2 Tbsp Garlic – minced

1/2 tsp dried marjoram

3qt Chicken Stock

1 qt Heavy Whipping Cream

1lb Blonde Roux (8oz flour, 8oz butter melted)

3oz crumbled bacon

4oz blue cheese crumbles

1Tbsp Worcestershire Sauce

1Tbsp Chef’s salt

3Tbsp Bacon fat

Sautee cauliflower and onions in bacon fat to translucence. Add diced celery, marjoram, and salt. Cook additional 3-5 minutes stirring frequently. Add chicken broth and simmer over medium heat until tender, approximately 15-20 minutes. Reserve 1/2 of the vegetables. Puree remaining mixture until smooth, and incorporate roux. Simmer until lightly thickened. Finish with heavy cream, bacon, and return remaining vegetables to pot. Bring to a temperature of 165. If desired soup can simmer to allow it to thicken more. Serve garnished with blue cheese crumbles, bacon, chives, or scallions. Leftovers can be frozen or kept for up to 7 days when cooled properly and held in the fridge.