Joe's Game Day Snacks

Here’s some outstanding game day snacks Joe's Kansas City Bar-B-Que, that make great use of leftover barbecue pork. We think you’ll agree, these snacks are game changers.  

Smoked Pork Quesadillas 

1 pound of Oklahoma Joe’s Smoked Pork
1 fresh red bell pepper, sliced
1 fresh green pepper, sliced
1 fresh yellow pepper, sliced
1 red onion, sliced
1 jalapeno pepper, sliced
3 cloves fresh garlic, minced
1 teaspoon cumin
Salt & pepper to taste
2 – 3 cups of shredded cheese (Mexican blend, cheddar, or pepper jack)
24 flour tortillas

In a hot sauté pan add one tablespoon of oil and sauté the peppers and onions with the garlic. Once the peppers and onions start to get aromatic gently break up the Smoked Pulled pork into the pan. You may need to add a little water to help steam the pork and keep it from drying out. Season the peppers and pork with cumin, salt, and pepper.  Once the pork and peppers are hot remove from heat. On a sheet pan with parchment paper, lay out the flour tortillas. Sprinkle the cheese over the tortilla and place the pork and pepper mixture on half. Fold the tortilla in half and place in a pan standing upright. Repeat the process till desired amount of quesadillas are made. Pre- heat a non stick pan over a medium to low flame. Place two to three quesadillas in the pan and brown the tortilla approximately 10-15 seconds then flip and repeat the process. Place in a pan and keep warm until ready to serve. Serve with your favorite salsa, sour cream or pico de gallo (see recipe below). 

Pico de Gallo

4 cloves fresh garlic, minced
1 cucumber, peeled, seeds removed, and diced
1 jalapeno, diced
2 tomatoes, diced
¼ cup fresh cilantro, chopped
1 lime, juiced
1 tablespoon kosher salt
1 teaspoon cumin
2 tablespoon white vinegar

For best results the pico de gallo should marinate for 12 to 24 hours.

Pigskins (These bacon-wrapped beauties are great for football-themed parties)

2 pounds bacon (par cooked still flimsy and cut in half)
1 pound each  Kansas City Joe’s Smoked Chicken, Sliced Sausage, and Burnt Ends
1 pound smoked provolone cheese (cubed)
6 – 8 pickled jalapeno peppers (sliced)

Pre-heat the oven to 350 degrees. On a sheet pan place the half pieces of bacon and bake to the half way point. This should take about 15 – 20 minutes; the bacon should be partially cooked and flimsy. Once the bacon has cooled take a half slice wrap it around one piece of meat, one cheese cube, and one jalapeno slice. Then take a second piece of bacon and wrap the opposite way tightly so that the meat, cheese and jalapeno are secured in the middle. Skewer the bacon bite on wooden skewers alternating between the different meats. Once all the meat has been wrapped and skewered pre-heat fryer or pan with grease. Cook the skewers until bacon is crispy and the insides are melted and delicious. Serve with your favorite dipping sauce, Oklahoma Joe’s BBQ Sauce, BBQ Mayo, Ranch, or just by themselves.

Smoked Chicken & Tortilla Soup

8 carrots, diced
5 stalks celery, diced
1 onion, diced
4 cloves fresh garlic, minced
2 jalapeno peppers, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
½ cup fresh cilantro, chopped
3 quarts chicken stock
½ teaspoon cayenne pepper
1 teaspoon cumin
2 teaspoon kosher salt
2 Oklahoma Joe’s smoked half-chickens, skinned and de-boned
6-12 corn tortillas; yellow, white, red, and blue

In a Medium stock pot over medium heat sweat the carrots, celery, and onions. Stir the mire poix every few minutes and cook until carrots are tender. Add the three quarts of chicken stock and bring to a gentle boil. In a separate sauté pan start the garlic, onions and mixed peppers on medium to high heat. Cook the peppers and onion until they are tender then add the de-boned chicken. You may need to add a little water to help stem the peppers and meat. The reason for cooking the peppers and onions separate from the broth of the soup is so the color doesn’t fade. This will give you a soup that looks fresh and taste great. Once the peppers, onions, and chicken are hot and ready to add to the soup remove from the heat and combine with the broth. Season the soup with fresh cilantro, cayenne pepper, cumin, and salt.

When serving this soup take several corn tortillas (any color will work, but multiple colors will make the dish stand out) and cut into thin strips. Then fry the strips in hot oil until they are crisp. Remove the tortilla strips and let dry on paper towels to remove excess grease. Dish the soup into bowls, and top the soup with the tortilla crisps. Garnish with a sprig of fresh cilantro and a table spoon of pico de gallo (see recipe above).

Gorditas

Filling:

3 cloves fresh garlic, minced
5 stalks celery, diced
3 carrots, diced
½ red onion, diced
4 tablespoons butter
½ cup chicken or pork stock
1 pound Oklahoma Joe’s Smoked Pork or Oklahoma Joe’s Smoked Chicken (skinned and de-boned)
1 tablespoon kosher salt
½ teaspoon cumin
¼ teaspoon white pepper

In a medium sauce pot sweat carrots, celery, onion, and garlic with butter. Add the chicken or pork stock and let simmer until carrots are soft and tender.  Remove from the heat and let cool until it reaches room temperature. Place the vegetable mixture (mire poix) into a food processer with the pulled chicken or pork. Puree until the meat and vegetables become a minced paste. Refrigerate until ready to use.

Dough:

2 cup masa corn flour
1 ½ cup warm water or chicken stock
2 tablespoons lard (optional)
2 teaspoon kosher  salt
1 teaspoon freshly ground black pepper

Place flour and seasoning into a mixing bowl. Slowly add the water and mix until smooth dough is formed. The dough should be firm but pliable and should not stick to your hand. The dough must have enough moisture so the cakes don’t crumble or fall apart. Once the dough is mixed wrap tightly in plastic wrap and place it in the refrigerator for 30 minutes. This will force the dough to bind together. Before use, remove the dough and bring to room temperature. This will make the dough easier to use.

Take a 1-2 oz ball of dough and flatten with your hand. Place a ½ ounce portion of the gordita filling into the center of the flatten dough. Fold the edges up and over the stuffing, covering the filling. Then gently press the cake down patting the edges and sides until you have a perfect round and flat disk. Place the gorditas on a sheet tray with parchment paper and continue process until all the dough and filling are used. The filling and the dough will last for several days if wrapped air tight. In a large sauté pan, flat top griddle, or electric skillet heat a little oil. Use just enough oil to cover the bottom and cook over medium high heat. Place the gorditas in the hot oil and cook on each side until golden brown. Depending on temperature of the oil this should only take a minute or two per side. Once they are golden brown remove the gorditas and place on a sheet tray with paper towels to remove excess oil. Top the gorditas with pickled cabbage, pico de gallo, salsa, or guacamole.