Steamed Pork Patty with Salted Duck Egg

Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Steamed Pork Patty with Salted Duck Egg
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For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Servings Prep Time
3-4 servings 20 minutes
Cook Time
18 minutes
Ingredients
For the Marinade
Use this if using a hard boiled salted egg
Servings: servings
Instructions
  1. Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  2. Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  3. Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about 3/4 of an inch thick.
  4. If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  5. If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  6. Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.
Recipe Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.

Adapted from several internet recipes.

Swedish Meatballs (Svenska Kottbullar)

Swedish Meatballs (Svenska Kottbullar)
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I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Swedish Meatballs (Svenska Kottbullar)
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I love Swedish Meatballs, and have had the honor and pleasure to have them made by a Swedish lady about 7-8 years ago, had not had them since, I need to change that. I have contacted several Swedish friends and I am always pointed to this recipe to use. So here it is and I look forward to making this and reporting my findings. The spices stated are important. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Servings Prep Time
6 servings 30 minutes
Cook Time
1 hour
Ingredients
For the Meatballs
For the Gravy
Servings: servings
Instructions
  1. Preheat oven to 180 C. Get out a large baking dish.
  2. Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
  3. Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil. Bake until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
  4. To make the gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream, taste so you do not over do the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs and mashed potatoes or boiled macaroni.
Recipe Notes

Figure about 150 Baht max for the beef and pork. For 6 servings this is about 75 cents per serving. You can keep the meatballs and gravy warm in a slow cooker.

Shortcut: Heavy Cream.

Adapted from an internet recipe.

Breakfast Pie

Breakfast Pie
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Not only the pie, but you will make the pie crust as well. This is a great sounding recipe that could be for a late breakfast or even a dinner. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Breakfast Pie
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Not only the pie, but you will make the pie crust as well. This is a great sounding recipe that could be for a late breakfast or even a dinner. On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
50 minutes
Ingredients
For the Crust
For the Filling
Servings: servings
Instructions
For the Crust
  1. In a large bowl combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually add the water and mix until a ball is formed. Divide dough into two, one for the bottom and one for the top of the pie.
  2. Press one of the balls of dough into the bottom of a pie dish, rising up the sides slightly OR you can roll out the bottom crust and set into the pie dish. Roll the other ball of dough out flat into a large circle to cover the pie once you put the filling in.
For the Filling
  1. Preheat your oven to 180 C.
  2. In a large skillet, saute onions and mushrooms until onions start to become a little translucent. Add the meat and cook thoroughly. Drain the drippings and stir in garlic powder, oregano, salt, and pepper. Remove from heat and let cool slightly.
  3. In a separate bowl, beat eggs, milk, and mayo together. Combine with the meat mixture. Fold in cheeses and pour mixture into the prepared pie dish.
  4. Cover pie with second portion of pie crust and seal off around the edges. Bake for 15 minutes, then reduce heat to 150 C and bake for 20-30 minutes more, or until an inserted knife comes out clean. Let stand about ten minutes before cutting. Serve. Toast or fresh hash browns would be great side dishes here.
Recipe Notes

The only thing expensive in this dish is the cheeses. Use 1/3 to 1/2 of a 250 gram block of each of your cheeses of choosing, the cost would be about 180 Baht if using half a block each. This is about $1.35 per serving for 4 servings, and about 90 cents per serving for 6 servings. Over all, not a bad cost for this meal.

For the cheese, think Edam & Mozzarella, or Cheddar & Swiss. Up to you.

Variants. If using minced pork, consider adding spices to make that breakfast sausage and use that.

Adapted from an internet recipe.

Spinach & Pasta Casserole

Spinach & Pasta Casserole
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Very easy to make and it is really delicious! This makes a lot! I made this on 20 Aug 2016. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Spinach & Pasta Casserole
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Very easy to make and it is really delicious! This makes a lot! I made this on 20 Aug 2016. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
10-12 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out 2 baking dishes.
  2. Cook the pasta in boiling water until just done, drain and place in the baking dish or dishes.
  3. While the water is heating for the pasta, brown the minced pork (or meat of your choice) in skillet (feel free to use more meats as well), drain any fat. Add the tomato sauce and softened cream cheese that has been cut into cubes, and the thyme, season with salt and pepper to taste. Cook, stirring occasionally until the cheese is melted or nearly melted.
  4. Spoon the meat sauce over the pasta layer in the baking dish or dishes. Then add the spinach over the meat sauce.
  5. Now layer the shredded cheese over the spinach. One block of cheese per dish.
  6. Bake for 30 minutes or until the cheese starts to brown. Remove from oven and let rest for 5 minutes before serving.
Recipe Notes

Minced pork is about 62 Baht/500 grams. The Cream cheese is 60 Baht for half of a 250 gram block, and the Mozzarella cheese is about 280 Baht for two 200 gram blocks. Make the tomato sauce from paste for greater savings. This comes out to about $1.20 per serving for 10 servings. Using chicken this would be less, using beef would be more.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.

Meatloaf With Butter Herb Gravy

Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Meatloaf With Butter Herb Gravy
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No ketchup or BBQ sauce used in this recipe as well as no breadcrumbs or oats, instead butter crackers, topped with a buttery herb gravy. Sounds great! On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. For the meat, you need 1 1/2 kilos, this can be any combination of meat you want to use, such as veal, beef, pork; veal and beef; beef and pork; or just beef or just pork. Using veal is going to increase the price as well. If you can find only veal in bulk (same with beef), it takes just a few minutes with a wood chopping block and cleaver to make mince.
  3. Place the meat of your choice in a large bowl, add the chives, thyme, parsley, eggs, crackers, milk, salt and pepper, set aside.
  4. In a pan over medium heat and a splash of olive oil, cook the onion and celery until tender, Remove the onion and celery and allow to cool. Once cooled, add to the meat mixture. Mix to combine the meat mixture, you can use hands or just a large spoon.
  5. For the loaf, you can do this several ways, and I do not think any particular way will impact the results. 1. place parchment paper on a baking sheet and form the meat mixture into a loaf, make sure the sheet has edges to catch the excess oil. 2. use 2 loaf pans (this would be my preferred method. 3. use a 9x13 baking dish. What ever you do, either make a loaf or pack into the dishes.
  6. Bake in the oven for 40-50 minutes or until a thermometer inserted shows min temp of 63 C for veal and or beef, and 71 C for anything with pork in it. Do yourself a favor, get the thermometer that has the temps and animal images. Once the meatloaf is cooked, remove from the oven and let it rest.
  7. While the meatloaf is resting, make the sauce. Combine the broth, roasted garlic, and butter over medium-high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives, and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve. Mashed potatoes or just boiled potatoes would work nice, and a vegetable of your choosing.
Recipe Notes

The veal I cannot price, beef will be about 125 Baht/500 grams, pork will be about 60 Baht/500 grams. Everything else minimal. For all beef, 8 servings, about 1.40 per serving, not bad really. For all pork, 8 servings, about 70 cents per serving. Using beef and pork, the cost would be somewhere in the middle of these two prices listed.

Provided courtesy of good friend, Mike Early.
United States.

Old Fashioned Goulash

Old Fashioned Goulash
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Yep, I like one pot meals, and a good goulash is a standard. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Old Fashioned Goulash
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Yep, I like one pot meals, and a good goulash is a standard. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Servings Prep Time
8 servings 5 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. In a large non stick skillet, add the onion, garlic, and ground pork and cook until the meat is no longer pink, remove from heat and drain any fat.
  2. Add the water, stock, tomato sauce, diced tomatoes and juice, Italian seasoning, bay leaves, salt and pepper, mix well. Simmer covered for about 20 minutes, stirring occasionally.
  3. Add the macaroni and stir until mixed, simmer for 30 minutes or until the macaroni is cooked. Then remove the bay leaves.
  4. Add the Cheddar cheese and mix well. Serve with a bit of Mozzarella cheese on top of each serving. Serve with a salad for a complete meal.
Recipe Notes

Minced pork will run 116 Baht/kilo (Beef more, chicken will be less), The Cheddar cheese will run about 180 Baht/200 gram block, this will make 2 cups of shredded. The Mozzarella will run about 70 Baht to make one cup of shredded. This comes to about $1.35 per serving for 8 servings. Good price for a good meal.

Shortcut: Tomato Sauce.

Adapted from an internet recipe.

Cheeseburger Meatloaf

Cheeseburger Meatloaf
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This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Cheeseburger Meatloaf
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This is the Cheddar variant to the Swiss Cheese Meatloaf recipe I posted here. I just threw this together but did not take any step by step photos, as I thought this would just be average, but was I wrong. This is excellent and so easy. I use minced pork for meatloaf so if you do the same, you should use a meat thermometer to make sure the correct internal temp is reached. I will make this again so I can take the step by step photos. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a couple of loaf pans.
  2. In a large bowl combine all the ingredients with just a large spoon, no need for hand mixing, takes just a minute.
  3. With your block of cheese, you will need 10-12 slices (1/2 to 2/3 of the block), the rest of the block you need to shred for the topping. This is the cheese I use. This Mainland Brand Cheddar cheese, 250 grams, from New Zealand, and is real cheese.
  4. I use two loaf pans when making meatloaf. Take the meat mixture and pat down in the bowl and using the large spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, spread out and pack down, then top with the cheese slices, 5-6 slices on the meat mixture.
  5. Use the remaining meat mixture to to cover each loaf pan. Top with more BBQ sauce. Bake for for 40 minutes, and use a meat thermometer to check internal temp then continue to bake about 10 minutes more to ensure the cheese is melted. Remove from oven and sprinkle on the shredded Cheddar cheese and return to the oven for just a few minutes to melt the cheese on top. Remove from oven and let rest for about 5-10 minutes before serving.
Recipe Notes

Minced pork is about 135 Baht/kilo. The block of cheese will cost about 180 Baht. For 8 servings this would be about $1.12 per serving, for 10 servings this would be about 90 cents per serving. Very reasonable.

Variants: Layer in some sliced mushrooms over the cheese before adding the remaining meat mixture. Another variant would be to add sliced bacon to the top.

Shortcuts: BBQ Sauce, Dill Pickles.

My own recipe.

Swiss Cheese Meatloaf

Swiss Cheese Meatloaf
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Looking through my freezer and fridge, I had minced pork, Swiss cheese, bread, pickles, and eggs, so I decided to make a meatloaf. This is a twist on the Bacon Cheeseburger Meatloaf in that no bacon was used, Swiss instead of Cheddar was used, this turned out excellent. When using pork for a meatloaf, you will want to use a meat thermometer to ensure the correct internal temp is reached. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Swiss Cheese Meatloaf
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Looking through my freezer and fridge, I had minced pork, Swiss cheese, bread, pickles, and eggs, so I decided to make a meatloaf. This is a twist on the Bacon Cheeseburger Meatloaf in that no bacon was used, Swiss instead of Cheddar was used, this turned out excellent. When using pork for a meatloaf, you will want to use a meat thermometer to ensure the correct internal temp is reached. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a couple of loaf pans.
  2. In a large bowl combine all the ingredients. I just use a large spoon, no need for hand mixing. I have seen recipes that call for pickle juice or pickle relish, I decided to use sliced pickles.
  3. Mixed, takes just a few minutes.
  4. Next, slice your cheese, use real cheese. This is Mainland brand cheese from New Zealand.
  5. I use two loaf pans when making meatloaf. Take the meat mixture and pat down and using your spoon, mark it into 4 sections, use 1/4 of the mixture in each loaf pan, then top with the cheese slices.
  6. Use the remaining meat mixture to to cover each loaf pan. Top with more BBQ sauce. Bake for for 40 minutes, and use a meat thermometer to check internal temp then continue to bake about 10 minutes more to ensure the cheese is melted. Remove from oven and let rest for about 10 minutes before serving.
  7. Serve with mashed potatoes or boiled, or pasta, add a vegetable and you have a complete meal.
Recipe Notes

Minced pork is about 135 Baht/kilo. The half block of cheese will cost about 90 Baht. For 8 servings this would be about 85 cents each, even less for 10 servings.

A variant would be to layer in some sliced mushrooms over the cheese before adding the remaining meat mixture.

Shortcut: BBQ Sauce, Dill Pickles.

My own recipe.

Breakfast Sausage

Breakfast Sausage
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Breakfast Sausage
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Easy to make, and very good, I have made this on several occasions, I need to make this more often. Keep in mind, the longer you refrigerate this, up to 24 hours before cooking, the flavors will blend together better. Sage is the key ingredient in breakfast sausage. (Photos are credited to my friend Glenn Unflat, Thailand).
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Mix everything together in a large bowl, use your hands and mix well. Refrigerate for 6 to 24 hours to allow the spices to blend well.
  2. Form into patties and fry in a skillet over medium heat for about 5 minutes per side or until juices run clear.
Recipe Notes

Minced pork will run about 100 Baht/kilo, making this about 50 cents per person for 6 people, add some fresh homemade hash browns and a couple of eggs, you have a nice breakfast for under $1 per person.

Adapted from an internet recipe.

Spanish Chorizo

Spanish Chorizo
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Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
Servings Prep Time
4 people 24 hours
Servings Prep Time
4 people 24 hours
Spanish Chorizo
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Spanish Chorizo is a firm, drier sausage than Mexican Chorizo. A plate of Chorizo with a couple of sunny side up eggs on top, real hash browns on the side, makes me hungry! I made this on (cooked rather) the Chorizo on 19 Nov 2016, and it is excellent! Even got two thumbs up from my wife! I prepared the Chorizo on 17 Nov. Keep in mind this is not true Spanish Chorizo but a pretty good knock off in my opinion. The chorizo offered in some stores is Thailand will be of the Spanish type.
Servings Prep Time
4 people 24 hours
Servings Prep Time
4 people 24 hours
Ingredients
Servings: people
Instructions
  1. Mix all ingredients together in a large bowl, cover and place in the fridge overnight. This photo is after it had been in the fridge for 1 half days, the smell is wonderful.
  2. Form into patties or just crumble and fry.
  3. When the Chorizo is cooked, drop in a few eggs.
  4. Served.
Recipe Notes

Minced pork is about 110 Baht per kilo, 500 grams would be 55 Baht. Can easily make 4 servings from this for a cost of 40 cents per serving.

My cast iron pan of choice is my 12 inch pan I located here in Thailand, and I am very satisfied with quality. Have a look if you are looking to buy a cast iron pan: Raro Cast Iron Pans they even have recipes listed.

Used in Recipe Listed on this Site:
Chorizo Burgers with Cucumber Slaw,
Gouda Chorizo Jalapeno Poppers.

Adapted from an internet recipe.