Roadkill Pasta Recipes

ROADKILL

Steps:

• Brown beef and onion together, seasoning with garlic salt, then drain.
• While beef is cooking, cut Velveeta up into small cubes.
• Put Velveeta, beef, and Rotel into a crockpot and cook on high until Velveeta is melted, stirring occasionally.
• Turn to low to keep warm.
• Serve with tortilla chips.

ROADKILL CHICKEN

Steps:

• 1st- Mix all of the dry ingredients together in a large bowl.
• 2nd- Add the vinegar, mix well.
• 3rd- Add the eggs, mix well.
• 4th- Add the oil and mix well.
• Divide the chicken into Ziplock bags and evenly distribute the mixture in to the bags. Place bags on to a cookie sheet and refrigerate over night. Turn the bags every few hours to make sure all of the chicken is evenly marinated.
• Mix a new batch of the marinade, cutting the recipe in half. Use this extra marinade to baste the chicken as it is grilling. The finished product will be almost black but incredibly delicious!

ROADKILL PASTA

Steps:

• Boil pasta.
• Brown ground beef.
• Reserve 1/2 cup of each of the cheeses.
• combine all remaining ingredients.
• turn into 3 quart casserole dish.
• top with reserved cheeses.
• Bake at 375 for 20 minutes or so.

TIM'S ROADKILL HASH

Steps:

• Turn on and preheat a deep fryer to 350 degrees F. Turn on a griddle to 350 degrees F.
• In a saucepot on low heat bring Green Chili to a simmer and hold. Add tots to fryer and fry until golden brown, about 2 minutes. Remove tots and put into a bowl with Feisty Seasoning; toss. Let cool 1 minute, then mash lightly to break apart the tots (don't overmash).
• Meanwhile, add olive oil to griddle and add jalapenos and onions. Cook for 1 minute, then add bacon. Remove all ingredients from griddle to bowl with the tots. Mix together and place on a plate. Cook eggs to order. Ladle Green Chili over tater tot hash mixture, then sprinkle cheese over top. Add eggs to the top, then drizzle with Cholula Mayo and serve.
• For the dry rub: Put the paprika, granulated garlic, oregano, black pepper, iodized salt, seasoning salt, onion powder, white pepper and thyme in a bowl and whisk until fully blended. Put into an airtight container and store in a cool, dry place. Keeps 4 weeks.
• For the beer braised pulled pork: Preheat the oven to 200 degrees F.
• Score the fat cap of the pork butt with 1-inch squares. Generously rub 1 cup dry rub into every nook and cranny of the pork. Cut onions in half horizontally between root and tip. Lay onions flat in a flameproof roasting pan, then add oil and cook over medium heat until they start to slightly turn brown on bottom, about 3 minutes. Place pork atop the onions and pour in beer (do not pour directly on pork). Turn heat to medium-high and bring to a boil. Cover with heavy duty aluminum foil and bake overnight or 14 hours. Remove from oven and remove foil. Let rest at room temperature until it can be handled, about 25 minutes. Remove pork from pan and place on a sheet pan. Remove the scored fat cap on top and remove the large pieces of fat in the butt; shred meat with shredding forks or by hand (do not overshred; leave some chunks). Reserve 2 onions from roasting pan for green chili prep.
• Put 1/2 cup reserved liquid from roasting pan back into the pork and mix lightly together.
• For the green chili: Dice 1 cup onions from the pulled pork. In a pasta pot on medium-high heat, cook onions, stirring frequently, until they start to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring frequently, until garlic starts to brown, then add 1 cup of the roasted Anaheim peppers. Stir in until mixed, then add flour. Cook flour for 1 minute, stirring. Add tomatillos, chicken stock, jalapenos and remaining Anaheims. Bring heat to medium-low. Add cumin, granulated garlic, oregano and salt, then stir in hot sauce and slowly bring to a boil. Turn heat to low and cook for 1 1/2 hours. Remove from heat and add 1 1/2 pounds pulled pork, lime juice and cilantro. Let rest for 5 minutes.
• Combine onion powder, salt, vinegar powder, maple sugar powder, granulated garlic, paprika, granulated sugar and ancho powder in a bowl and whisk until fully blended together. Put in an airtight container; keeps 4 weeks.
• Add mayonnaise, Cholula, mustard and granulated garlic to a bowl and whisk until completely combined. Put in an airtight container and refrigerate until ready to serve. Keeps 10 days.