4 oz cream cheese softened
1/4 cup chopped celery
1 small jalapeño, seeded and chopped
1/2 tsp celery salt Salt and pepper to taste
Pulse all ingredients in a blender or food processor for a textured dip and enjoy with veggies, pretzels or crackers! Yum!
1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1-inch-thick) bone-in pork chops
Stir together first 7 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.Remove pork from marinade, reserving marinade.Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
- 2 lbs. Catfish fillets cut into serving size pieces
- 1/3 stick melted unsalted butter
- 8 Tbls. Historic Lynchburg Habanero Hot Sauce
- 1 tsp. Salt
- 1 tsp. Freshly Ground Black Pepper
- 1 Cup cornmeal mix
Marinate fillets for 2 hours.
Mix dry ingredients together in plastic bag.
Drop fillets into bag and shake to cover completely with cornmeal mix. Deep fry until golden brown.