Taco Salad

Taco Salad

How to make Taco Salad

If you do it right, Taco Salad can be amazing.  It’s one of my wife’s all time favorites.  And she got really excited, when she heard me say that this was going to be my next video recipe post, because this salad has got it all.  I’m talking about, not only, a great selection of salad ingredients but an array of toppings that really make this recipe pop.  And it’s the combination of those ingredients that really make a great Taco Salad.

Taco Salad

4 Major Taco Salad Ingredients

Unless you want to buy some of these pre-made ingredients, you’re going to need 3 other recipes and it doesn’t matter if you already have your favorite go to recipes or if you want to use mine.  Either way, it is essential that you have a nice and thick Chili No Beans, a good Guacamole and of course homemade fresh Salsa. I would highly recommend making all of these, beforehand, yourself because let’s face it, store bought Guacamole, Salsa and Chili, never really measure up.  But settling for canned ingredients isn’t the worst thing in the world and if that’s the way you decide to go, your salad will still turn out out pretty good.  But I would highly recommend going the extra mile on this one and make everything fresh.

The fourth major ingredient, in my opinion, is of course optional but I think is very necessary; Sour Cream.  No all you need is your favorite greens and chopped vegetables to make a salad and you’ll be well on your way.

Taco Salad Ingredients:

1 head Iceberg Lettuce, chopped or torn
1 Red Onion, sliced
4-6 Sweet Peppers, chopped
1 can Black Olives
1 Cucumber
8 oz Cherry Tomatoes
1 can Red Beans

2 cans Chili No Beans, RECIPE
1 pint Guacamole, RECIPE
8 oz Salsa, RECIPE
1 pint Sour Cream
1 lbs Cheddar Cheese

To make this Taco Salad, just follow the instructions in the video tutorial.

 

YouTube’s Top 10 Recipes from PMGK

Top 10 Recipes

PMGK’s Top 10 Recipes

How in the world could I possibly narrow down and decide what I think the Top 10 Recipes are, out of everything that I have filmed and posted?  Well, it’s easier than you think but just cracking off the top of my head, my personal favorites, isn’t going to cut it.  In fact, I’m almost certain, that your favorite recipes aren’t going to be the same as mine, by any measure.  So I decided to look at my statistics and take the pull of the most popular videos on my YouTube Channel.  And, wouldn’t you know it, the exact same results reflected on my website as well.  So, let’s take a look at the final results, together:

Top 10 Recipes

#10 of my Top 10 Recipes

This is my Lamb Chops with Aju recipe and it starts out with a quick trim of the fat, on a Frenched Rack of Lamb, then seasoned and seared on the stove.  It’s finished in the oven and topped with an Aju made from the leftover lamb crust in the pan.  I highly recommend this recipe as well as my Garlic Crusted Rack of Lamb, if you’d like another choice.

Top 10 Recipes

#9 of my Top 10 Recipes

This is beautiful Texas Style Beef Brisket.  Not only do I show you how to make this in your oven, with incredible results, I give you a fantastic rub recipe.  And this Brisket is so juicy and tender, you’ll swear a professional world champion expert cooked it for you.  But keep your eye out for my Tri Tip recipe coming out this next week, because I show you how to tweak this rub for that with similar results.

Top 10 Recipes

#8 of my Top 10 Recipes

This Steakhouse style Salted Baked Potato recipe is delicious and it’s so easy to prepare.  The most important part of this recipe is cleaning and seasoning the outside of the peal to insure you get that potato skin tasty.  And I show you how to do that so that it will compliment whatever toppings you decide to load on top.

Top 10 Recipes

#7 of my Top 10 Recipes

This is my Seared Salt and Pepper Ahi Tuna recipe.  It’s very easy to prepare and I give the ingredients to make a Wasabi Vinaigrette as well.  This is a great appetizer.  It can be served, as is, on a plate with the dipping sauce or topped over your favorite green salad, tossed with the vinaigrette as a dressing.

Top 10 Recipes

#6 of my Top 10 Recipes

This is my Potato Bomb Mini’s recipe.  And if you’ve ever made full size Potato Bombs on the grill or baked in your oven, then you know how tasty these can be.  I just show you how to make a smaller version with waxy potatoes.   I show you how to core the potatoes, stuff them with Mozzarella cheese and wrap them in bacon.  These can be cooked on the grill or in the oven.

Top 10 Recipes

#5 of my Top 10 Recipes

This is my Steamed Clams recipe.  Though this recipe ranks #5 on my channel, it is the #1 clam recipe on YouTube.  I use Littleneck Clams that are cooked to perfection and I show you how to make a garlic and butter clam broth that drowns the clams when they are finished.  I highly recommend adopting this recipe the next time your in the mood for fresh clams.

Top 10 Recipes

#4 of my Top 10 Recipes

This is my Garlic Mushrooms and Onions recipe and it is awesome.  These can be served on the side to compliment, practically, any dish; especially steak.  I also show you a fun alternative that is baked over the top of Texas Toast and cheese.  Give this a try the next time you need a vegetable side.

Top 10 Recipes

#3 of my Top 10 Recipes

This my Lobster Tail with Claws recipe.  It’s one of the best tutorials to watch if you’ve never learned how to prepare a raw lobster tail from scratch.  In comes in at #3 of the most popular recipes on my channel and website but it’s in the top 3 recipes on YouTube if you search Lobster Tails.  I also show you how to season and properly broil your tails as good as any seafood or steakhouse restaurant.

Top 10 Recipes

#2 of my Top 10 Recipes

This is one of the best Crispy Fried Shrimp recipes out there.  It’s a Southern style recipe that is currently the #1 fried shrimp recipe on all of YouTube and it has been for quite some time.  I show you how to peel your shrimp and how to prepare a semi spicy egg wash with a seasoned flour mix that gets the shrimp extra crispy after they are fried.  If you love fried shrimp, this is the recipe for you.  It’s also great in my Firecracker Shrimp recipe or what some people call, “Bang Bang Shrimp.”

Top 10 Recipes

#1 of my Top 10 Recipes

This Mongolian Beef recipe isn’t just the most popular video on my channel, it’s the #1 Mongolian beef recipe on all of YouTube.  I show you how to thinly slice the beef and the secret to getting the meat crispy when it’s fried.  But be sure to get the exact ingredients for the sauce here on the website because I don’t divulge all of the liquids mixed in with the soy sauce in the video.  This recipe can be used with chicken too, if you prefer, and I also use this sauce with my Mongolian Beef Ribs.

And there you have it; the Top 10 Recipes and most popular videos from my YouTube channel and website.  Be sure to check back for future posts and recipes.

Boudin Balls – Fried Rice Pudding Blood Sausage

Fried Boudain Balls Main Pic

Classic Boudin Balls Recipe

This Boudin Balls recipe is a classic recipe that has been spun into a fun appetizer that is starting to make a heavy appearance on menus in the South. Whether you pronounce it Boudin or Boudain, this Cajun recipe has got Balls.  I’m talking heat, flavor, crunch and it just so happens that they are rolled up all sphere like.  Hence the recipe name, Boudin Balls.  But make no mistake.  This Boudain Balls recipe is perfect for stuffing links if that’s what you prefer.  I’m telling you that this Boudin recipe is hands down as good as it gets and I’m betting that it’s even better than you’re moms recipe too!

If you don’t know what Boudin Balls are or even what Boudin is, let’s talk about it for a minute.  Most Americans think it originated in the South but the truth is there are all forms of Boudin throughout Europe.  Some people call it rice pudding or blood sausage.  Both are fairly accurate descriptions but for the most part, it’s generally a very potent rice pudding blood sausage with a concentrated spicy taste.  It’s normally twisted up in stuffed hog casings that can be smoked, grilled, baked or even pan fried.  And now, with this Boudin Balls recipe, it can be deep fried.

If you’re interested in learning how to stuff Boudin or more Cajun and Southern recipes, Check out the links below.

CLICK HERE for Boudin
CLICK HERE for Crawfish Etouffee

CLICK HERE for Jambalaya

Boudin Balls Ingredients:

4 cups white rice, cooked
1 lbs Ground Andouille Sausage
1/2 lbs Chicken liver
1 Celery stalk, chopped
1/2 Red Onion, chopped
3 Garlic Cloves, chopped
1 Jalapenos, chopped
1 Bell Pepper, chopped
1/2 cup Fresh Parsley, chopped
1/2 cup Scallions

2 Cups Chicken Broth
1 Cup Clam Juice
2 tbs Butter
1 tbs kosher salt (or to taste)
2 tbs freshly ground black pepper
1 tbs Worcestershire
1 tsp cayenne pepper
1/2 tsp chili powder
1/4 cup Red Wine

1 cup Seasoned Flour, Salt/Pepper/Paprika to taste
3 eggs, beaten
1 cup Panko/Seasoned Bread Crumbs/Corn Meal (equal parts)
Oil for frying

Fry Boudin Balls for 2 to 3 minutes at 375 degrees f or until golden brown.

Boudin Balls
See larger image

Additional Images:Boudin Balls
Boudin Balls
Boudin Balls