Cut 1/2 inch off the pointed part of the onion and peel. Place onion on a work surface, cut-side down. Make a downward cut into the onion, starting
1/2 inch from the root, all the way to the work surface. Repeat 3 more times, making a total of 4 evenly spaced cuts around the onion to create
Cut each of the 4 sections of the onion into 3 even slices to reach a total of 16 evenly spaced cuts. Turn the onion over and gently separate the
outer pieces, using your fingers.
Whisk milk, water, eggs, and 1 teaspoon salt together in a bowl.
Heat peanut oil in a deep fryer or deep, heavy pot to 400 degrees F (200 degrees C).
Dip onion in the egg mixture using a slotted spoon or your hand. Remove and let excess egg drip back into the egg mixture. Place onion in a bowl,
cut-side up. Pour all of the flour mixture on top. Shake the bowl and distribute the flour mixture evenly using a spoon or your fingers, making
sure the flour mixture reaches inside the onion's "petals".
Lift onion out of bowl by the core, turning over and patting to release excess flour. Fully submerge the onion in egg mixture again; remove and
let excess egg mixture drip back into bowl. Place onion back in bowl with flour mixture and spoon to coat onion again with flour mixture.
Turn the onion cut-side down and place in a wire skimmer. Shake gently over the flour bowl and pat to release any excess flour.
Carefully lower onion in the hot oil, cut-side down. Adjust the heat so the oil temperature stays at 350 degrees (175 degrees C). Fry for 3 minutes;
carefully turn onion over and cook until golden brown, about 4 minutes more. Remove and drain on paper towels and season with salt.
Place onion on a baking sheet and top with 1/2 of the Cheddar cheese, chicken, bacon, and remaining 1/2 of the Cheddar cheese.
Bake in the preheated oven until cheese is melted, 3 to 4 minutes. Drizzle ranch dressing over onion and sprinkle green onion, salt, and pepper
over the top.
2 cups of colby jack monterey jack or cheddar cheese
kosher salt and pepper
freshly diced tomatoes
diced green onions
Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Add chicken to pan and cook over medium high heat until chicken has started to brown.
Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes
or just until some grains start to turn golden brown.
Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder, cumin and Nachomama's Hot Sauce
Bring to a simmer, cover and reduce heat to low.
Cook about 20 minutes or until rice is tender.
Season with additional salt and pepper as needed.
Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
Garnish with fresh tomatoes, green onions, sour cream and guacamole.
Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place
fish in a glass dish, and pour marinade over all. Then Add Backyard Asian Fire Pepper Jam on Top Cover with plastic wrap, and refrigerate for 4 to 6 hours.
Preheat barbecue or gas grill.
Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of
thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking
Mix the drained beans, tomatoes, and corn in a large bowl. Sprinkle with the Gator Hammock Hot Gator Sauce & taco seasoning, and toss to evenly distribute.
Tear 4 pieces of foil that are roughly 12” x 18”. Spray or lightly oil them, and set aside. Cut the chicken into bite-size pieces, and evenly distribute
the pieces in an even layer in the center of the four pieces of prepared foil (on the side you sprayed).
Spoon 1/4 of the bean mixture over each pile of chicken. Bring the long sides of the foil together, and fold them at the top. Then bring the short
sides together and fold again. Avoid folding the packets too tightly; you want a little air space at the top of each packet. You do, however,
want a tight seal to keep in the juices.
Cook in the hot coals of a campfire until the chicken is opaque , around 40 minutes.