Cheese Bombers with Bacon

Cheese BombersWhat’s are Cheese Bombers?

Cheese Bombers are the BOMB!  No pun intended.  The only thing that would make these better is Jalapeno Peppers.  It would take Poppers to whole new level.  I found a Photo of these on a page I “liked” on facebook, called Food Porn.  They only publish food pics that make you drool.  And when I saw a picture of these, I just had to try it.  The recipe is quite simple and I think you’re going to love it just as much as I do.

Cheese Bombers Ingredients:

  • Grands flaky Biscuits cut into fours
  • Mozzarella Cheese Squares 3/4 to 1 inch thick
  • Bacon slices cut in half
  • Oil for Frying

Outback Style Coconut Shrimp

Coconut ShrimpThe Best Coconut Shrimp

This Coconut Shrimp recipe is based on the basic Aussie recipe you can find on the menu at just about any Outback Steak and Grill Restaurant.  I wouldn’t dare say that it is their exact recipe but I would definitely argue that it is just as good, if not better because the similarities are uncanny.  And if you’re a fan of the way they cook their prawns, then this is the recipe for you because these are the best.

Coconut Shrimp

Outback Coconut Shrimp

Most Restaurants butterfly their shrimp and fry them in fresh leafed coconut, and so do I but I don’t use Panko.  I’m not saying that they do but some recipes call for it and I find that it isn’t necessary if you take different steps.  For example, I dip my shrimp in Tempura instead of an egg wash and I make the batter a little bit thicker than usual to assure the coconut stays on the shrimp.  If you do this, instead of dipping the shrimp in egg-wash, you’ll have an easier time frying your Coconut Shrimp and they’ll turn out crispier.  That is, if you follow my Tempura recipe.

Coconut Shrimp Ingredients:

1 lbs Shrimp
1 cup Tempura Batter
1 cup Shredded Coconut
Oil for frying

Butterfly the Shrimp by cutting a small incision down the back of the spine 3/4 of the way through.  Dip the Shrimp in the Tempura Batter then roll in the Shredded Coconut.  Pan Fry on medium heat with only 1/8 inch of oil in the bottom of the pan for 1 to 2 minutes per side.  Remove the Coconut Shrimp and place on paper towels that can absorb the frying oil, then serve.

Restaurant Quality Homemade Salsa

Homemade Salsa

Who loves Homemade Salsa?

Everyone loves Homemade Salsa.  Without a doubt, it’s kept my marriage together!  My wife loves Homemade Salsa and my ability to crank it out in a matter of minutes.  That’s what I want to share with you today. After you flip through this quick tutorial you’ll be able to throw together Restaurant Quality Salsa in no time.  All I ask is that you share this recipe and where it came from with everyone you share the salsa with.  As much as you would like to bathe in the spotlight by taking credit for this recipe, you can do us both a favor by crediting Poor Man’s Gourmet Kitchen for the ingredients and patting yourself on the back for being the genius that found this Homemade Salsa video recipe!  See, win win all around!

SalsaNow let’s break it down.  Do you like your Salsa mild or hot?  Notice I didn’t say “Spicy”.  It doesn’t matter which you prefer because either way, you are going to get the same amount of spices in this recipe.  But if you want to control the heat, then you’ve got to control the Peppers!  O.K., write that down (or hit the print icon above).  Onions and Peppers bring the Heat, so there has got to be a good balance.  Garlic spices it up a little bit, but it mostly adds that awesome flavor everyone is looking for in their Homemade Salsa.  I know that the Jalapeno’s I’m adding are HOT!  Because of this, I only add 1/2 of a de-seeded Jalapeno and 2 smokey Chipotle Peppers (which are optional).  Other than the seasonings, everything else in this recipe is relative to any other Homemade Salsa recipe you’ve ever had.

Homemade Salsa Ingredients:

6 Roma Tomatoes
1 Onion
1/2 Bell Pepper
1/2 Jalapeno Pepper without Seeds
2 Chipotle Peppers with canned Juice (Optional)
1 Handful of Fresh Cilantro
2 Garlic Cloves
1 tsp Chicken Bouillon
1/4 tsp Cumin
1 tbsp Oregano
1/8 tsp Garlic Powder
1 Squeezed Lime

Add all ingredients to a Blender and serve.  Flavor because more potent and flavorful the longer it marinates.  So this salsa will get better in your refrigerator overnight if you can make it the day before you’d like to serve it.  Homemade Salsa, right here in the Poor Man’s Gourmet Kitchen!