Cowboy Hot Pockets
What are we going to pick? Hot Pockets! I know y’all remember that jingle from a couple of decades ago when these things first came out. Since then, my kids and grandkids have probably kept them in business, if I am being honest.
I will tell you one thing, though, when I make these bread pockets on cast iron over a fire you will never want to microwave those suckers again, because this is pretty easy, and you can fill these with anything.
Bread pockets filled with meat are found in so many different varieties and all over the world. Kolaches in Texas, Empanadas in South America, Pierogis in Poland, Meat pies across the pond in the UK and even Natchitoches meat pies over in Louisiana – they are made boiled, fried, baked – they’re loved everywhere in the world because they’re delicious, and probably because you can hold them in one hand.
Check out our Meat Pie Recipe too!
Start with the Pocket
Tip: When you’re whisking the warm water and the yeast, if the mixture is not bubbling up, toss it out and try again.
When you are making the dough for the hot pocket, make sure you are using water that is warm, not hot. If it burns your finger, it will burn the yeast. Always buy the good yeast and check the expiration date. Before you add flour, the yeast should cause the water and oil mixture to bubble up just a bit. This is called “proofing.”
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Add flour about half at a time, and when the dough is slightly wetter than you want it to be, flour your surface and hands and start to knead. You are going to fold the dough in on itself over and over, continually adding more flour, until you have a nice sturdy little ball of dough. Knead for a good five minutes. This is better than one of those fancy stress balls. Cover in a greased bowl for a couple of hours.
Tip: Add about three teaspoons of coarse ground pepper to the dough to add some extra flavor.
Two Hours Later…..
The dough should have doubled in size by now. Lay it out on a freshly floured surface and pat it flat – no need for a rolling pin. The dough will cut into about eight different pieces – it does not have to be exact.
Take a piece of the dough and spread it out on your floured surface, about six inches wide. Cover the rest of the dough until you need it – this keeps dust and pets out of it. Paint with some garlic butter – I use Kerrygold, and it is delicious – and then add whatever pizza toppings or flavors you want in there.
Tip: Use this as pizza dough in a pinch!
In my case, I want some of the Green Chile Chipotle Relish that will just kick this up with perfect Cowboy flavor and add some Canadian bacon and pepper jack cheese.
Shannon’s hot pocket is full of pepperoni and cheese, and you can have your kids or guests put whatever they want in these. Everyone is happy and fed and that is why we do what we do here.
Tip: Slowly roll the pocket and pinch the seams underneath the pocket. Cooking this side first will seal the pocket up and cook evenly.
We Put the Hot in the Hot Pocket
Now, I’ve baked this in the oven, but I’ve found lightly frying them in good cast iron brings out a much better flavor.
Heat the cast iron pan and drizzle some oil in there. I like to use Avocado oil because it’s good for you, but you can use what you want. The hot pocket is going to cook one side at a time. Set the hot pockets seam side down first, and then slowly turn a quarter turn at a time until all four sides are completely cooked and golden brown on the outside.
Now, take some of that delicious garlic butter from before and paint it over the top of that hot pocket like you are Michaelangelo painting the Sistine Chapel. Cover with some parmesan and get to eating!
These hot pockets are so delicious and easy to make. The original Hot Pockets are pretty darn good, but my recipe will put a little dance in your step as soon as you take a bite.
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Seafood Stuffed Jalapeno Poppers – Cowboy Kent Rollins
Ingredients
- 1 catfish fillet or other white fish
- 10 large cooked shrimp peeled and deveined
- 12 large jalapenos cored and seeded
- Kent’s Original seasoning or salt and pepper, to taste
- 4 oz cream cheese softened
- 1 tablespoons horseradish
- ½ tablespoon Worcestershire sauce
- ½ tablespoon honey
- 3 teaspoons smoked paprika
- 2 teaspoons dried minced garlic
- 8 to 10 Ritz crackers crumbled
Instructions
- Filet the catfish into thin strips. Season with Kent’s seasoning, or salt and pepper.
- Clean and season your smoker/grill. Preheat to about 275 degrees F. For this recipe I used a blend of apple, cherry and oak woods. Feel free to use any blend of wood you like.
- Place the catfish and shrimp on the indirect side of the heat on your grill or smoker. Close the lid and smoke for about 3 to 4 minutes or until the catfish is tender enough to chop and is flaky.
- Meanwhile, in a small bowl, whisk together the cream cheese, horseradish, Worcestershire, honey, smoked paprika and minced garlic.
- Stir in the Ritz crackers until the mixture is a very thick paste.
- Stuff the poppers with the cream cheese mixture. Be careful not to tear or puncture the jalapeno skins.
- Place the poppers in a rack/popper holder and place over the direct heat side of the grill/smoker.
- Close the lid and cook for about 5 to 10 minutes or until the jalapenos begin to blister.
- Move the poppers over on the indirect heat side. Close the lid and continue cooking another 10 minutes or until the poppers are tender. Remove from the heat and allow to cool slightly before serving.
- Bonus: After smoking, you can roll the poppers in egg wash and Panko bread crumbs then deep fry at 375 degrees until golden brown.