How To make Snouts and Beans
2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts
TOOLS:
2 sm Saucepans
lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
How To make Snouts and Beans's Videos
Thrillist - Snout & Co. - Seattle, WA
The US embargo of Cuba has cloaked the island nation in mystery, and left Americans with a number of questions, like where do they get all those sweet classic cars? And why do they always seem so dangerously low on missiles? Answering all questions about how people there survive without McDonald's, Snout & Co.
From a resto vet inspired by the soul food his Cuban grandma used to make, S&C's rolling in a ninja-colored truck, arted only with the silhouette of a pig's nose paired, skull-and-crossbones-style, with a set of kitchen knives; inside they're cooking up traditional island eats built around meats rubbed with their blend of 19 spices, which means something wayyy different when discussed as part of a satellite subscriber's TV package. The menu starts with sandwiches like the pressed Cuban with pork flavored w/ a garlic and citrus marinade called Mojo; a South Carolina-style BBQ pork topped w/ coriander-apple slaw & habanero honey; and the Mojo pork/ red onion relish/ chimichurri mango sauce'd Seattle Cuban, also what you call someone who's irrationally depressed despite not actually living under a dictatorship. Not-sandwich offerings mean a ground beef/ veggie Picadillo-style hash served w/ fried plantains, and a Cuban Bowl w/ Mojo pork, black beans & smoked-tomatillo coconut sauce served over white rice, which, while super, isn't really the kind of bowl Steve Largent wanted to be in.
S&C's also doing sides like carne-style Collard Greens w/ smoked ham hock, black beans & rice, and smoked-tomatillo coconut sauce'd plantains that're twice-fried, something that hasn't even been risked once since the quarantine in '62.
To get the deets:
Yummy Cooking Rolls Pork With Shrimp Soy Bean Sauce Recipe,Eating Delicious.
Yummy Cooking Rolls Pork With Shrimp Soy Bean Sauce Recipe,Eating Delicious.
Tasty Pig Nose Recipes - Roasted Yummy Pig Nose Recipe in my Homeland
Tasty Pig Nose Recipes - Roasted Yummy Pig Nose Recipe in my Homeland.
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Snout & Co - Eating the Streets of Seattle with Frank Mazzuca | Family Style
Thanks to Lee for allowing me to hop on the truck and sample his Cuban Bowl.
About Snout & Co.
If you would like a taste of Cuba, come and try our mojo pork. We blend fresh citrus and spices to create this amazing style of pork that the Cubans have perfected. We will also offer our family recipe of black beans and fried plantains that are served with our smoked tomatillo-coconut sauce.
Growing up with a Cuban grandmother has always given me a sense of pride. Cubans love their community and share their food with smiles.
Lee Scott - Owner of Snout & Co.
About the Rubs & Sauces of Snout & Co.
A good rub is what makes barbecue what it is. Snout & Co. blends 19 different spices to make a rub we can stand by. Cooking pork with rub and smoke is only a part of our process. We add a small amount of a mustard-based sauce to compliment all of these flavors and finish the pork at a low and slow. Once broken down in its own juice, all of these components form goodness!
We also have finishing sauces for you to enjoy curbside. You have to try our ancho molasses or if heat is what you want, we have a habanero-honey molasses that will make you grin!
Check them out in Seattle Washington USA
thanks for watching!!!
Frank
Moose Nose With Potatoes And Carrots
Showing you guys how i go about preparing traditional Moose nose for dinner.
And hanging some fresh moose racks around my camp.
~A Fun Halloween Meal SNOUTS-N-BEANS~
Who wouldn't want a fun & crazy meal to serve to the family on halloween night? Well then do I ever have that one crazy meal to serve to them! SNOUTS-N- BEANS anyone . . . hahaha!!! SNOUTS-N-BEANS are pretty tasty who would of knew?!?!
This would also be fun to serve up to friends or family on Aprils Fools Day as well. I hope that you enjoyed some of the Halloween silliness that we are having in our kitchen this Halloween season! Its fun to make some things just for the kids of our lives . . . my kids always had things like this served to them on Halloween & I am sharing some of the things my kids had when they were kids with all of you out there in YouTube Land. Now its time for my grandkids to have these memories on Halloween Night!