Best 5 Fatty Recipes

FATTY CRAB'S CHILI CRAB

Steps:

• In a large bowl, whisk the chili sauce, soy sauce, sugar, rice-wine vinegar, tomato paste and sesame oil with 1 1/4 cups water and reserve.
• Place the shallots, garlic, ginger and salt in the bowl of a food processor. Pulse until the mixture becomes a smooth paste. In a small bowl, whisk together the cornstarch with 2 tablespoons water.
• Heat the peanut oil in a wok over high heat, and when it shimmers, add the shallot paste and fry for 30 seconds until very fragrant. Add the crabs and 1/3 of the chili sauce, and when the liquid simmers, continue to cook for 2 minutes, shaking the pan to cover the crabs with the sauce.
• Add the remaining chili sauce to the pan, and when it reaches a simmer, turn the heat to medium-low, cover the pan and continue to simmer vigorously about 8 minutes. Stir in the cornstarch paste, and when the liquid in the pan thickens, turn off the heat. Add the egg yolk and stir again to combine. Divide the crabs and sauce among 4 plates, sprinkle with the chopped scallions and serve immediately, with crab picks and many napkins.

GRILLED EGG-AND-CHEESE-STUFFED BREAKFAST FATTY

Steps:

• Fill a medium saucepan halfway with water. Bring to a rolling boil and gently add the whole eggs. Boil for 9 minutes then immediately transfer to a bowl of icy water to stop the cooking. Let the eggs cool completely, then peel and set aside.
• Place a large piece of parchment on your work surface. Arrange 8 bacon slices horizontally on the parchment. The edges of the slices should touch but not overlap. Working with the remaining 7 slices and stretching each slightly to make it the length of the 8 slices, weave the bacon in an over-under pattern to create a woven lattice design.
• Turn the parchment paper so that one of the short sides is in front of you. Using your hands, spread and press half the sausage in an even layer over the bacon. Next, lay 4 slices of ham on top of the sausage, overlapping the pieces slightly and leaving a 1-inch border around the edge between the sausage and ham. Cover the ham with the American cheese slices in a single layer, overlapping the cheese slightly if needed. Cover the cheese with another layer of ham.
• Arrange the remaining sausage lengthwise in the center of the ham. Press it into a 5-by-9-inch rectangle positioned crosswise across the center of the ham (the longer side of the sausage rectangle should be in front of you). Put the eggs in a line down the center of the sausage rectangle, so that the tips are touching. Fold the sausage rectangle up and over the top of the eggs so they are encased. Using the parchment under the bacon as a guide, wrap the layered meat around the egg-filled sausage to form a roll; arrange with the seam on the bottom and shape the roll to be as round of a cylinder as possible. Wrap the parchment paper tightly around the rolled meat, transfer to a baking sheet and wrap in plastic wrap. Chill for at least 1 hour and up to overnight.
• Prepare a grill for medium indirect heat: For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results).
• Place the meat roll seam-side down over the indirect heat side of the grill. Cover and cook until the bacon is browned, about 20 minutes. Turn the roll and cook seam-side up until golden all over and cooked through, about 20 minutes more. Transfer the roll to the direct heat side of the grill and cook, turning the roll once, so the bacon crisps, 1 to 2 minutes per side. Transfer the roll to a cutting board and let rest for 5 to 7 minutes. Cut into thick slices and serve sandwiched in the cinnamon rolls.

FATTY NATTY'S PEANUT BUTTER FUDGE BALLS

Steps:

• Mix confectioners' sugar, peanut butter, butter, cocoa powder, marshmallow creme, and vanilla extract together in a bowl until smooth. Roll mixture into 2-inch balls and place in a sealed container. Refrigerate until set, at least 30 minutes.

FATTY

Steps:

• Flatten out your sausage into a rectangle onto a piece of aluminum foil.
• Like a jelly roll, add fillings to your desire. In this case-chopped apple, swiss cheese, and brown sugar. I add a sprinkle cayenne-but that's just me :).
• roll up jelly roll style.
• wrap bacon slices around the roll.
• rub with your favorite bbq rub.
• smoke in smoker @ 225 degrees for about 1 1/2 hours=until the internal temp reaches 165 degrees.
• Let sit for 20 minutes before slicing!
• ENJOY! THIS IS OUR FAVORITE!
• Try- cheddar and jalepeno filling --
• add chorizo sausage layer inside --
• ham and pineapple --
• sun dried tomato, mozzerella --
• greek olive and feta -- .

SMOKED SAUSAGE FATTY RECIPE - (4.3/5)

Steps:

• This may look difficult but once you do it one time, you will see how easy it really is. Lay out 7 pieces of bacon horizontally on the wax paper butting them up to each other with no overlapping. 7 Pieces Laid Out Horizontally Now remove the 2nd, 4th, and 6th piece and lay them aside. 2,4 and 6 Removed Lay a piece of bacon vertically all the way to the left and on top of the horizontal pieces. First Vertical Piece of Bacon Replace pieces 2,4 and 6 that you removed earlier to the exact location that you removed them from. 2,4 and 6 Replaced Fold horizontal pieces 1, 3, 5, and 7 back to the left over the top of the first vertical piece. 1,3,5 and 7 Folded Back Lay down the 2nd vertical piece just to the right of the 1st vertical piece and lay horizontal pieces 1, 3, 5, and 7 back down into their original location. Second Vertical Piece You get the idea.. continue this alternating pattern until you have 6-7 vertical pieces of bacon woven into the 7 horizontal pieces. This completes the weave that will be wrapped around the roll of stuffed sausage. Sprinkly a healthy portion of my rib rub onto the bacon weave(s) and set aside. Bacon Weave with Rub Applied Flattening out the Sausage Place the one pound sausage roll into a gallon sized ziploc bag and seal it up. Sausage into Ziploc Bag Then use your hand or a rolling pin to flatten it out to an even square. To avoid air pockets you can snip off a corner or two of the bag to allow some air to escape. You can also just flatten the sausage out into a square that is approximately the same size as your bacon weave or slightly smaller without using a bag. Roll out Sausage with Rolling Pin If you used the bag to make the square of sausage, use a very sharp knife to cut the top of the plastic away from the sausage.. down one side, across the bottom and up the other side to where the zipper is located. Cutting Bag to Remove Sausage You should then be able to lift the sausage square up and flip it over carefully onto the wax paper allowing you to then remove the remaining bottom of the plastic bag from the sausage. Stuffing the Sausage What you put on the sausage is a matter of preference.. I made one the traditional way with a layer of my sauce, 5-6 slices of pepper jack cheese, 10 pieces of bacon fried crispy and torn into small one inch pieces. Sauce on Sausage Square Pepper Jack Cheese on Sausage Square Bacon on Sausage Square The second one was simply 5-6 pieces of pepper jack cheese, spinach greens, chopped red onion, and one seeded, chopped jalapeno. Note: place all of the stuffing in the bottom two thirds of the sausage square for best results. Cheese, Onions, Jalapenos and Spinach on Sausage Square Rolling the Stuffed Sausage Lift up the wax paper and roll the sausage as tightly as possible making sure that the ingredients are rolled up into the sausage. An assistant is very helpful with this process. Be sure to remove the wax paper as you go so it does not get rolled into the sausage as well. When it is completely rolled up, very carefully lift up the roll of sausage and place it on top of the bacon weave at the bottom end. Fatty all Rolled Up Fatty Laid on Bacon Weave Rolling the Bacon Weave Around the Sausage Roll As with the sausage, lift the bottom of the wax paper up to help start the bacon weave around the sausage. Continue to roll the bacon weave until it is completely around the sausage roll. Be sure to keep the wax paper pulled back so it does not get rolled up with the bacon weave. Brush on another coating of the barbecue sauce and you are ready to place on the smoker. Sausage Roll Wrapped in Bacon Preparing the Smoker Prepare your wood, charcoal, electric or gas smoker for about 230-240 degrees. I used mesquite for this experiment since I wanted a really nice robust smoke flavor. Feel free to use your favorite type of wood. I would imagine that pecan, oak, apple, cherry, etc. would all be wonderful woods to use. Smoking the Fatties (some of you just got excited when you read that) Place the fatties on the grate. The bacon wrapped stuffed sausage rolls will take about 2-3 hours to reach 165° in the center. I recommend that you keep the smoke flowing for at least 2 hours. Use a thermometer and remove them from the smoker when they reach 165°. Sausage Fatty's on Smoker I have read that it takes about one hour per inch of thickness. I am not sure how well that holds true but one of mine got done about 30 minutes before the other one. The one that got done early was thicker than the one that took the longest so.. go figure. Let the temperature tell you when it is done no matter how long it takes. Bacon Wrapped Sausage Fatty Stuffed with Cheese and Bacon Bacon Wrapped Sausage Fatty Stuffed with Cheese, Spinach, Onions and Jalapeno Crisping up the Bacon on the Outside When you first remove the fatty from the smoker, the bacon on the outside will not be crispy. If you prefer crispy bacon then simply pop it into a 500° broiler for a couple of minutes but keep a very close eye on it will burn.