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These
are some of the recipes that our fiendish chefs have come up with
as well one's that customers have created with our sauces. If you
have a recipe of your own that you have created and would like us
to post on this page, feel free to send
it our way.
Salsa
101
6 Habanero
chiles, stemmed, seeded and diced
3/4 cup diced sweet onion
2 TBSP chopped cilantro
2 cups plum tomatoes, peeled, seeded and diced (yes diced canned
tomatoes work just fine, but you could wait until the garden starts
paying off, then you MUST use fresh!)
1 tablespoon sugar (brown sugar is Uncle Big's favorite)
In a saucepan over medium heat, combine all of the ingredients,
and simmer for 15 to 20 minutes. Refrigerate after cooking until
all cool and yummy.
Yield: 2 cups Heat Rating: Hot
Break out
the Whole Wheat Tortillas chips and consume rapidly.
On a side note, if you're not a fire eater, feel free to either
use a milder pepper like a jalapeno, it'll work.
As well, feel free to add any other veggies or even fruit that you
enjoy. It's just that easy.
Roasted Pepper and Chicken Wraps with Peach-Garlic
Salsa
Ingredients:
4 chicken breast fillets
1 bottle - Droolin Devil Garlic Chili, 150 ml
8 tortilla wraps
1 sliced avocado
2 jalapenos (or hot pepper of your choice)
2 bell peppers
1 tub sour cream
Peach-Garlic
Salsa:
3 - 4 pitted peaches, finely chopped
1 jar Droolin Devil Wild Garlic Salsa
Combine peaches into the salsa, set aside.
1. Preheat
the grill to medium.
2. Meanwhile wrap each chicken breast in plastic wrap and evenly
flatten using a meat tenderizer (or rolling pin) then remove plastic
wrap and place chicken in a bowl with the Droolin Devil Garlic Chili
to marinade.
Allow to marinate for at least 15 minutes.
3. Core and de-seed the jalapeno and bell peppers and grill with
the chicken fillets for 8 to 10 minutes until charred in appearance.
4. Immediately put the peppers in a plastic sealed bag for several
minutes to steam off the skins. Carefully remove peppers from bag
as they will be very hot and with a knife scrape off the skin.
5. Slice the chicken fillets and peppers into strips.
6. Preheat tortillas for 8 seconds in the microwave.
7. Spread a light amount of sour cream on each tortilla, fill the
wrap with the sliced avocado, chicken and peppers.
8. Finish off with a generous helping of the Peach-Garlic salsa
and close the wrap.
Serve with
a fresh green salad.
Variations:
Try using sun-dried tomato or spinach tortilla wraps or even a pita
as a wrap.
Sweet
Potato Smashers
INGREDIENTS:
6 medium
sweet potatoes washed
1 onion, halved
6 cloves garlic, peeled (use can substitute our Garlic Chilli, about
1/2 cup)
1 teaspoon olive oil
1/2 cup Droolin' Devil Chipotle Hot Sauce
1 tablespoon goat cheese (or crumbly cheese of your choice) crumbled
1/4 buttermilk
salt and pepper
Preheat over
to 375 degrees. Place the sweet potatoes on a sheet pan in the hot
oven, and bake for 25 minutes.
Add the onion and garlic to the sheet pan and drizzle with the olive
oil. Return pan to oven, and bake 20 more minutes, or until the
sweet potatoes are soft.
Remove from the oven, and let cool slightly. Halve the sweet potatoes,
then, with a spoon, remove the pulp, and lace in a mixing bowl,
discarding the skins. Chop the onion and garlic finely, and add
to the yams. Add the chipotle sauce, goat cheese and buttermilk,
and whip the potatoes until fluffy. Don't get carried away with
the whipping or they will become gummy.
Season to taste with salt and pepper.
Enjoy.
Strawberry Habanero Jelly
This one
is so easy to make and perfect for spreading on your toast in the
morning or adding to that leftover turkey sandwich (there's a recipe
for that too further down).
INGREDIENTS:
1 cup strawberry
jam
1 teaspoon lemon zest
1 teaspoon orange zest
1 cup brown sugar
1 habanero, minced
In a food processor, combine all ingredients. Pulse for 15 seconds.
Place in a non-corrosive jar, and refrigerate. Serve at will.
One thing to remember, Habaneros can be HOT, so use only as much
habanero as you can handle. You can go back and double the non spicy
ingredients to cut the heat a bit, but Uncle Big says, why bother??
Kicked Up Gobbler Sandwiches
This recipe
will make 4 sandwiches with a medium amount of heat. This one is
perfect for a midnight snack after too much egg nog, please enjoy
responsibly.
INGREDIENTS:
1/2 cup Strawberry
Habanero Jelly (see above)
8 slices whole wheat bread
1 pound sliced turkey breast (if there's any left)
4 slices tomato
4 slices red onion
4 green lettuce leaves
Dijon (or even better our Mean Ass Mustard) to taste
A large dollop of mayonnaise (or Habanero Ranch)
sea salt, a pinch to taste
cracked black pepper to taste
Spread the
Strawberry Habanero Jelly onto each of 4 slices of bread and set
aside.
Spread two tablespoons of mayo of each of the remaining slices of
bread.
Top each slice with 1/4 of sliced turkey, then tomato, then onion
and lettuce.
Complete each of the sandwiches with a jelly covered slice of bread.
Cut each sandwich diagonally (that makes it gourmet dontchaknow)
and consume.
One more
for the road.....
Chipotle
Bacon Salsa
INGREDIENTS:
1/4 slab
of bacon, as lean as you can make it.
1 tablespoon olive oil
1 (10 ounce) can of diced tomatoes
1/2 red onion diced
1 tablespoon Droolin' Devil Chipotle Hot Sauce
1 teaspoon fresh lime juice
freshly ground pepper
Chop the
bacon into 1/4' cubes. Uncle Big suggests doing this when the bacon
is partially thawed, or if thawed, toss the slab in the freezer
for an hour or so to firm it up.
Warm the oil in a frying pan over medium heat..
Add the bacon, lower the heat, and cook over medium-low heat for
about 7 minutes until lightly browned. Now, for those of you with
one, a George Foreman grill works wonders here.
Remove from pan (or grill) and drain VERY WELL on paper towels.
Drain tomatoes, then place in a bowl, and toss with onions and DD
Chipotle Sauce. Stir in drained bacon pieces, lime juice and pepper.
Grab a bag of tortilla chips and start dippin'!
Uncle
Big's Bridge City Chipotle's In Adobo Sauce
7 to 10 medium-sized dried chipotle chiles, stemmed and slit
lengthwise
" 1/3 cup onion, cut in 1/2-inch slices
" 5 tablespoons cider vinegar
" 2 cloves garlic, sliced
" 1/4 cup ketchup
" 1/4 teaspoon Salt
Chipotles in adobo are chipotles that have been stewed in a lightly
seasoned liquid. They have become very popular in Southwestern cooking
because the provide a distinctive warm heat and delicious smoky
flavor. They can be added to almost anything, including breads,
sauces, salad dressings and pastas. Although you can buy canned
chipotles in adobo (look for them in markets that specialize in
Hispanic foods), this homemade alternative is far superior and is
very easy to prepare."
Combine all of the ingredients in a pan with 3 cups of water. Cover
and cook over very low heat for 1 to 1 1/2 hours, until the chilies
are very soft and the liquid has been reduced to 1 cup. This recipe
will keep for several weeks in the refrigerator in an airtight container.
For chipotle puree, place the cooked chipotles and sauce in a blender
and puree. Put through a fine sieve to remove seeds. Makes 1 cup.
Per Tablespoon: 9 calories, .3 gm protein, 3 gm carbohydrates, 0
gm fat, 0 gm saturated fat, 0 mg cholesterol, 73 mg sodium.
Uncle
Big finds most of the commercially available Adobo a wee bit too
salty so this is a lower sodium concoction. Feel free to replace
the salt with Mrs. Dash or another salt alternative if you're watching
your blood pressure.
Uncle
Big's Chipotle Pucks
1
lb. medium ground beef
1 extra large egg
½ cup quick cooking rolled oats
1 large medium white onion diced finely
¼ cup Droolin' Devil Chipotle Hot Sauce
2 tbsp Droolin' Devil Garlic Chilli Sauce
1 tsp Droolin' Devil Cajun Seasoning Spice
¼ cup Great Western Honey Wheat Beer Pilsner (optional)
2 drops liquid smoke
salt & fresh cracked pepper to taste
1. In a large bowl, combine all of the ingredients listed above.
Blend by hand thoroughly
2. Shape into 4 to 6, ½” to ¾” thick patties.
3. Lightly oil grill, barbeque, broil, or pan-fry using medium-high
heat for 5 to 7 minutes per side (turning once) until instant-read
thermometer inserted sideways into the center of patties reads at
least 160 degrees F (70C). (Patties cooked to an internal temperature
of 160 degrees F are completely cooked, regardless of colour.
4. Basting each side with Droolin' Devil's new The Devil Made Me
Do It or Heart of Darkness BBQ/Grill sauce.
5. Serve on toasted whole wheat buns & your favorite chilled
Great Western beverage.
Droolin'
Flank Steak
Serves: 4
INGREDIENTS:
1 large flank
steak
2 cups (500 mL) Great Western Gold Beer
1/3 cup (85 mL) lemon juice
1/4 cup (60 mL) packed brown sugar
1 Tbsp. (15 mL) Droolin' Devil Seasoning Spice
2Tbsp. (15 mL) Droolin' Devil Garlic Chilli Sauce
Salt and fresh ground pepper to taste
How
you do it:
In a bowl, mix together the beer, lemon juice, sugar, seasoned salt
and garlic hot sauce. Using a sharp knife, score steaks on both
sides in a diamond pattern. Place on a large shallow dish. Grind
a generous amount of fresh pepper over both sides of the steak.
Rub pepper into incisions.
Pour marinade over top. Cover and marinate in the refrigerator for
24 hours.
Preheat
the barbecue to 375 F (190 C). Place steak on barbecue and cook
to desired doneness.
While
steak is cooking add remaining marinade to a medium sized non-stick
saucepan and bring to a boil.
Remove
steaks from barbecue and slice on a bias. Serve with hot marinade
and don't forget a nice cold glass of Great Western Gold beer.
Droolin'
Devil's Sinfully Wild Garlic Pizza
1 store-bought pizza crust
1 jar Droolin' Devil Sinfully Wild Garlic Salsa
Your choice of meats topping (pepperoni, salami, ground beef, etc)
Green peppers, onions, garlic, sliced diced and slivered.
Provolone cheese, mozzarella cheese, cheddar cheese (the more the
merrier)
Roll
our your crust. Pour on your jar of Sinfully Wild Garlic Salsa.
Top that with meat and chosen veggies.
Top that with copious amounts of cheeses of your choice.
Cook as directed on pizza crust box for soft or crispy crust, and
of course for doneness. Usually 425 for 20 minutes. Keep an eye
on the edge of the crust so as not to burn.
Sprinkle
with Parmesean cheese and dried chili flakes. Watch everyone's face
light up at the yumminess of home made pizza. No delivery charge
on this one!!
Droolin'
Devil Grilled Trout
1/4 cup lemon juice
2 tablespoons melted margarine
2 tablespoons vegetable oil
2 tablespoons chopped parsley
2 tablespoons sesame seeds
1 tablespoon Droolin Devil Gourmet Hot Sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 brook trout, about 1 pound each
In shallow dish, combine lemon juice, margarine, oil, parsley, sesame
seeds, Droolin' Devil Gourmet Hot Sauce, ginger and salt; mix well.
Pierce skin of fish in several places with tines of fork. Roll fish
in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes
to 1 hour, turning occasionally. Remove fish from marinade; reserve
marinade. Place fish in hand-held hinged grill; brush fish with
reserved marinade. Cook about 4 inches from hot coals 5 minutes.
Turn; brush with marinade, cook 5 minutes longer. Fish is done when
it flakes easily with fork. If desired, serve with additional Droolin'
Devil Gourmet Hot Sauce.
Makes 4 servings.
Sinfully
Garlic Chicken Drumsticks
1/2 cup butter or margarine (1 stick)
4 tablespoons Droolin' Devil Garlic Chilli Sauce
1 tablespoon ketchup
1 teaspoon salt
16 chicken drumsticks (about 4 pounds)
1 cup bottled blue cheese dressing
Preheat broiler.
Melt butter over low heat in small saucepan; stir in Garlic Chilli
Sauce, ketchup and salt.
Place chicken drumsticks on rack in broiling pan; brush with some
Garlic Chilli Sauce mixture. Broil chicken drumsticks 10 minutes
7 to 9 inches from heat source. Turn and brush with remaining Garlic
Chilli mixture. Broil 10 to 15 minutes longer or until drumsticks
are browned and tender.
Serve with blue cheese dressing.
Makes 8 servings.
Cheesy
Mashed Potatoes and Turnips
2 pounds all-purpose potatoes, peeled
1 pound turnips, peeled
1/4 cup milk
1/2 cup shredded cheddar cheese
1/4 cup butter or margarine
2 teaspoons Droolin' Devil Garlic Chilli Sauce
1/2 teaspoon salt
In 5-quart saucepan, over high heat, heat potatoes, turnips and
water to cover. Bring to a boil and reduce heat to low; cover and
simmer 25-30 minutes until vegetables are tender. Drain. Return
vegetables to saucepan, heat over high heat a few seconds to eliminate
any excess moisture, shaking saucepan to prevent sticking.
In small saucepan, over medium heat, bring milk to simmer. In large
bowl, mash vegetables. Stir in warmed milk, cheddar cheese, butter,
Droolin' Devil Garlic Chilli Sauce and salt.
These may be made up to 2 days in advance and reheated in microwave,
or in double boiler, above simmering water.
Makes 8 servings.
Bat Out of Hell Meatloaf (Get it?)
Ingredients:
1 1/2 tablespoon vegetable oil
1 medium onion, chopped
3 garlic cloves, crushed
2 lb lean, ground beef
2 teaspoon salt
1 teaspoon black pepper
2 eggs, beaten
3/4 cup V-8 or tomato juice
1/2 cup chopped parsley
1 tablespoon Droolin' Devil Gourmet Hot Sauce
1 cup fresh bread crumbs
Directions: Preheat oven to 350 degrees. Heat the oil in a skillet
and sauté onion until translucent, about 5 minutes. Add garlic
and sauté 1 minute. Transfer the onion and garlic into a
large mixing bowl and add the beef, salt, black pepper, eggs, juice,
parsley, and DD Hot Sauce. Mix well. Oil a 12 x 8 x 2 inch pan and
pour in mixture, molding it into a loaf. Sprinkle the top with breadcrumbs
and bake for 1 hour
Peanut
Butter From Hell
1/2 cup creamy peanut butter
1/4 cup peanut oil
2 tablespoons dried onion bits
1 clove crushed garlic or
1/4 teaspoon garlic powder
1 tablespoon sesame seeds
1-1/2 teaspoon honey
2 tablespoons lemon juice
2 teaspoons soy sauce
1/4 to 3/4 teaspoon ground El Diablo Gourmet Hot Sauce, more is
better!
3 tablespoons hot water, optional
Blend in a small pot over low heat. Stir gently till bubbly don't
burn the stuff. Then allow to cool and put in a small crock pot.
By the way this stuff will keep almost forever! The best medium
to serve this disguised taste bud screamer is on Wheat Thins by
Nabisco or Triscut for the healthy nuts.
First is that your taste buds get the sweet from the honey. Second
a mild taste of peanut butter. Thirdly and this is the best part,
El Diablo will slap you in the face, it's like a grenade going off
in your mouth. It should take about ten seconds before you notice
it, but the delayed reaction is killer!!
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