Forums FREE Business Promotions Cheesy Porky Days at King Smokehouse!

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      Felix Salinas

      What a Porky Cheese week at King Smokehouse!

      This week we are featuring two of our most popular products: King Smokehouse Cheddar Cheese (yes melty and gooey goodness) and King Smokehouse Pulled Pork (smoky, tender and just the right seasonings) with a side of Smokehouse Bar b Cue sauce gratis!. Cheese is only $7.00 per pound so grab yours now. The Pulled Pork is only $10.00 per pound and with the sauce it is an even bigger bargain for your tastebuds. Of course, we want to share two of our kitchen tested recipes for you:

      Classic Cheese Sauce -this is THE ultimate!

      Simple and unctuous.

      4 Tablespoons of Butter

      ¼ Cup Flour

      ½ Cup Vegetable or Chicken Broth (I use bouillon cubes)

      1 Cup milk

      1/8 Cup Scotch or Beer (optional but so tasty)

      2 garlic cloves minced

      1 teaspoon dry Mustard

      2 teaspoons creole seasoning (or Sazon)

      2 Cups of shredded Smokehouse Cheddar cheese.

      Melt butter in a large pot. Add flour and stir until the butter is incorporated into the flour. Add garlic, mustard, seasonings and stir until blended. Add milk and Scotch stirring until the sauce begins to thicken. Add more broth if needed for consistency. Stir in the Smokehouse Cheddar until cheese is melted and sauce is your preferred thickness. For Mac ‘n Cheese cook desired amount of macaroni (I use bow tie pasta) and pour into a greased oven proof pan. Pour the cheese sauce over it. Let it rest for 5 minutes to see how much is absorbed. Sprinkle crushed crackers on top and bake at 350/180 for 20 minutes until bubbly and crackers are browned. I make several small pans and freeze the extras for later. Easy to double. Smokehouse tip – add more sauce than you think you need as it is absorbed into the al dente pasta. Disfrute. Sauce is great on broccoli, cauliflower, scalloped potatoes. Having Company? Wow them with Nachos and this sauce and some diced Jalapeno peppers.

      Pulled Pork Empanadas

      Pre made Empanada discs (size of your choice) we use the small ones. For larger empanadas just increase the amount of filling. Lay out the disc on waxed paper and place 3 Tablespoons of King Smokehouse Pulled Pork in the center. Add 1 Tablespoon of King Smokehouse Bar B Cue sauce. Fold over the empanada being careful not to tear the dough. Roll the edges of the empanada and seal with a fork. Preheat the oven to 400 degrees F. Brush the empanadas with egg wash and using a knife, pierce the top to allow steam to escape. Bake for 20 to 25 minutes, until golden brown. Eat immediately or room temperature. We usually serve with a side of Curtido (tomato and onion salad for contrast) These also freeze excellently. Wrap unbaked empanadas and freeze. Defrost and bake. Disfrute

      Cooking questions? Just drop us an email and we will get and answer right away. Our tienda is just across from beautiful Parque San Sebas and we open daily at 11:00 am. Delivery is always free for orders over $25,00, Felix Salinas. 969047724. [email protected].

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