Bone Suckin’ Seasoning & Rub, 2 tsp.
Ketchup, ¼ cup
Ground Beef, 1½ lbs.
Onions, ¼ cup, chopped
Dried Tomatoes, 4 (optional/delicious)
Blue Cheese Crumbles
Chop onions (and tomatoes). Set aside. In a large bowl, combine ground beef, Bone Suckin’ Seasoning and Ketchup. Add in onions (and tomatoes). Mix well. Form into patties. Grill or cook until done. Sprinkle patties with blue cheese crumbles to taste. Makes 4 to 6 burgers. Add extras: tomatoes, onion slices, avocado, lettuce, bacon.
1/2 head Green Cabbage – shredded very thin
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Chopped Carrots
1 Tablespoon Bob’s Best Quality Rub No. 9
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Parsley
1 Tablespoon Sugar
Shred cabbage and set aside in a large bowl. Blend together rest of ingredients and mix into cabbage Place in Frig for at least 2 hours, but better overnight. Serve cold at your favorite BBQ.
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, chopped
1/2 cup chopped yellow onion
1/2 pound cooked or raw shrimp, tails removed, cut in pieces
2 cups fat-free half-and-half
1 cup no-salt-added tomato sauce
1 teaspoon Eagle WingZ Chesapeake Extreme Hot Sauce
salt and freshly ground black pepper to taste
1 teaspoon butter
1/4 cup grated fresh Parmesan cheese
In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, Eagle WingZ Chesapeake Extreme Hot Sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter. Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp.
1 pound eye of round
1/4 cup soy sauce
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1 teaspoon Mad Dog Inferno Hot Sauce
In a medium bowl, combine the soy sauce, ground black pepper, Mad Dog Inferno Hot Sauce and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings. Preheat oven to 160 degrees F. Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. Bake at 160 degrees F with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.
2 pounds extra-lean ground beef
1 1/2 cups dry bread crumbs
1/2 tablespoon Worcestershire sauce
1 small onion, diced
1/4 cup grated Parmesan cheese
1 (8 ounce) can tomato sauce
2 tablespoons Bacon Hot Sauce
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine ground beef, breadcrumbs, eggs, Worcestershire sauce, Bacon Hot Sauce, onion, and parmesan cheese. Shape into a loaf and place in a 8×4-inch loaf pan. Top with tomato sauce. Bake in preheated oven for 1 hour, or until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
1 cup water
1 cup soy sauce
1 cup white sugar
1/4 cup Eagle WingZ Pineapple Teriyaki
1/4 cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings or drumettes
Whisk together the water, soy sauce, sugar, Eagle WingZ Pineapple Teriyaki, vegetable oil, garlic, and ginger in a large glass or ceramic bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Grease baking dishes, and set aside. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.
5 pounds potatoes
1 cup mayonnaise
1 cup dill pickle relish
1/4 cup Sierra Nevada Porter & Spicy Brown Mustard
12 Hard-cooked Eggs, Peeled and Chopped
2 cups chopped celery (optional)
2 teaspoons paprika
20 buttery round crackers
Place potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
In a large bowl, stir together the mayonnaise, relish, Sierra Nevada Porter & Spicy Brown Mustard. hard-cooked eggs and celery. cut the potatoes into cubes, and add to the bowl. Mix gently until coated. Garnish with a sprinkling of paprika, and arrange crackers around the edge.
1/2 pound salad shrimp
2 roma (plum) tomatoes, diced
1/2 red onion, diced
1/4 cup minced cilantro
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 clove garlic, minced
2 tablespoons High River Hellacious Hot Sauce
Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, High River Hellacious Hot Sauce and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.
1 teaspoon olive oil
1 large red onion, thinly sliced and separated into rings
1 teaspoon Cajun seasoning
1/2 teaspoon ground black pepper
1 teaspoon butter
1 garlic clove
3/4 pound fresh scallops
2 teaspoons Rippin’ Red Forbidden Angel Habanero Sauce
Heat oil in a cast-iron skillet over high heat. Add onion, Cajun seasoning, and pepper; sauté 3 minutes. Add butter and garlic; sauté 30 seconds. Add scallops; cook 1 minute or until browned. Sprinkle with Rippin’ Red Forbidden Angel Habanero Sauce; turn. Cook 3 minutes or until done.
1 cup hush puppy mix
½ cup milk
1/2 lb cooked lump crabmeat
2 cups whole kernel corn, thawed
2 cups oil for frying
1-2 cups Cajunnaise
Heat the oil in a heavy saucepan or deep fryer to 375 degrees F. Stir together the hush puppy mix, milk and egg until smooth. Fold in the crab and corn. Drop tablespoonfuls of the batter into the hot oil. Fry until golden brown, 2 to 3 minutes, turning once if needed. Drain on paper towels. Serve fritters with Cajunnaise. Great for entertaining!