Triple Cheese Bacon Ranch Pull-apart Bread

We made this for a Super Bowl get together at my cousin's house. It's very yummy, cheesy and buttery bread!

Ingredients 

• Sour dough bread loaf
• bacon
• sharp cheddar cheese
• monterey jack cheese
• parmesan cheese
• sweet onions
• butter
• ranch dip mix

Ingredients: Sour dough bread loaf, bacon, butter, sweet onions, ranch dip mix, sharp cheddar cheese, Monterey Jack cheese, parmesan cheese (not pictured)	Place bacon on a rack on a baking sheet. Place in a 400° pre-heated oven until bacon is crispy, about 20 minutes.
The crispy bacon comes out of the oven.	Chop up the bacon into small bits.
Mince the onion, place in a frying pan with some oil over medium heat until lightly caramelized.	The caramelized onions
Cut a grid into the sour dough loaf. Cut deep into the loaf without cutting thru the bread. Leave about 1/2 inch at the bottom of the bread uncut so that bread remains whole	Melt the butter and mix with the ranch dressing mix and put in a squeeze bottle
Assemble the bread. First use the squeeze bottle to pour the ranch/butter mix along the cuts in the bread. Then stuff bread, along the cuts with the three cheese, onions and bacon. Stuff one layer at a time. We put the onions first, then cheddar cheese, monterey jack, then the parmesan cheese. We then topped with bacon and then poured more of the ranch/butter mix. Note that we stuffed the bread along all the cut lines of the bread, both up and down cuts. Wrap the bread in foil and bake for 25 minutes in a 350° oven then open foil and bake another 10 minutes or until cheese is melted.	You get a very cheesy, gooey, buttery and bacon bread. Just grab and pull a piece off and enjoy!

This was inspired by a recipe from http://www.plainchicken.com/2011/07/cheddar-bacon-ranch-pulls.html

Tripe Chaser

I learned to make this dish from my dad. He would make this as a chaser when he was drinking with his buddies. Probably when I learn to really like tripe.

Ingredients 

• beef tripe
• onions
• black pepper corns
• bay leaves
• green onions
• vinegar
• salt and black pepper

Ingredients: beef tripe, onions, black pepper corn, bay leaves, salt The tripe needs to be boiled to soften it. Boiling it with some aromatics will add the tripe's flavor and will also help neutralize the smell that the tripe gives off when boiling, which some people, like my wife, doesn't like hahahaha	When the water begins to boil,a foam will form on top of the water. Skim off this foam and discard
Continue to boil the tripe for 1 ½ to 2 hour until soft	Cut the tripe into strips...
then cut into small pieces...	Place the cut tripe in a bowl, add diced onion, diced green onions, salt, black pepper
add vinegar, mix and then serve

Shrimp and Ginger Siu Mai Dumplings

One of the dishes we has on New Year's Eve. Yummm!

Ingredients 

• 1 lbs shrimp
• ½ lbs ground pork
• 2 egg whites
• 2" grated fresh ginger
• 2 tablespsoon sesame oil
• ¼ teaspoon salt & ¼ black pepper
• 2 teaspoons cornstarch
• 3 cloves minced garlic
• 2 tablespoon lemon juice
• 1 chopped green onions
• round wonton wrappers
• soy sauce, sesame oil and mirin vinegar for dipping sauce

Ingredients: 1 lbs shrimp, 2 egg whites, ½ lbs ground pork, 2 inch grated fresh ginger, 2 tablespoon sesame oil, ¼ teaspoon salt & ¼ teaspoon black pepper, 2 teaspoons cornstarch, 3 cloves minced garlic, 2 tablespoon lemon juice, 1 chopped green onions	To make the filling, put all the ingredients in a food processor. Run the processor until the meat is chopped and smooth but still have texture.
We use round wonton wrappers	Place a wonton wrapper on top of your hand
Dip a small spoon in ice water. Having a cold spoon will make the filling slip off the spoon easily.	Take a spoon full of filling
Place the filling at the center of the wonton wrapper	Squeeze the sides of the wrapper onto the filling
Fold the edges of the wrapper onto the side of the siu mai. Then tap the siu mai on a flat surface. This will flatten the bottom so that the siu mai can stand	Continue to wrap filling and create additonal siu mai. Steam them in any steaming device, we used a rice cooker/steamer. Whatever device you use, line it with parchment paper and place the siu mai in it without touching each other.
All ready to eat... serve with a dipping sauce of soy sauce, sesame oil and mirin vinegar. You have a fresh tasting shrimp siu mai with a great ginger flavor!

This was adapted from recipe from www.foodnetwork.com

Chorizo and Smoked Paprika Deviled Eggs

I wanted to make deviled eggs but with a new or different twist. The thought that came to my mind was chorizo and I've been using smoked paprika in other dishes lately so I thought I'd use that also. It ended up to be a very good combination.  It came out to be a creamy chorizo eggs with a touch of spice and smokey flavor.

Ingredients 

• Cured Spanish Chorizo
• eggs
• onions
• smoked paprika
• mayo
• salt and pepper

We use cured Spanish Chorizo	Make some hard boil eggs then peel, cut in half and take out the egg yolks
Save the egg yolks	Dice the chorizo into about ¼" cubes then put in a pan over low heat. Slowly heat the chorizo until you render oil from them.
Next dice some onions	Add the onions to the chorizo, cook them together with the onions absorbing the flavor of the render chorizo oil.
Mash up the egg yolks	Add the Chorizo and onion mix to the egg yolks
Add smoked paprika and a bit of your choice of hot sauce. Add just enough hot sauce to suit your taste	add mayo...
Mix until all the ingredients are uniformly mixed. Then using a small ice cream scoop or teaspoon, evenly divide the mix into the white egg halves.	The result is a chorizo deviled egg with a touch of spice and smoke flavor

Lumpia (Filipino Egg Roll)

Lumpia is a staple at Filipino parties and gatherings.  It can be used as an appetizer or as part of the main meal. As with a lot of Filipino recipes, there's usually no measurements. You just get to know, with practice, but for the purpose of a basis to start with, I weighed the ingredients. I used 6 ounces of shrimp, 12 ounces of lean ground pork, and 3 ounces of pork back fat. The garlic, carrots, celery and onions, I used what's pictured. As for the oyster sauce, soy sauce, salt and pepper you will have to suit it to your taste and experiment. Like I said it just comes with practice.

Ingredients 

• lean ground pork
• shrimp
• pork back fat
• garlic
• carrots
• celery
• onions
• oyster sauce
• salt & pepper

Ingredients	Dice the garlic, carrots, celery, onion in a food processor
Add the pork back fat and run the processor again. I'm adding the pork back fat to give it a little fat since I'm using lean ground pork	Add the shrimp and run the processor
In a bowl, put the ground pork and add salt and pepper	Add soy sauce and oyster sauce
Add the mixture from the food processor	Mix until it is all combined together
This is the wrapper that I'll be using	Take a sheet of the wrapper and lay on a flat surface
Put 2 to 3 spoons of the meat mixture on the wrapper	Fold the wrapper over the meat
Flatten the wrapper on both sides of the meat	Roll the meat over onto the wrapper
Fold both sides over on top of the meat	Roll the meat over again
I cut a couple of inches of the wrapper off so that the wrapping on the meat won't be too thick	Roll the wrapper over and seal with egg wash
In a pan, heat up oil and place a few pieces of lumpia at a time into the oil	Flip the lumpia over when the bottom has turned golden brown
When both sides golden brown, removed and drain oil. Place on paper towel to absorb the oil	When both sides golden brown, removed and drain oil. Place on paper towel to absorb the oil