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 Werewolf Glazed Carrots 1/2 pound carrots, sliced2 tablespoons butter 1/3 cup packed brown sugar 1/4 cup Werewolf Firehouse Everything Sauce (or more to taste) 1/4 teaspoon salt Steam carrots for 15 minutes, or until crisp-tender. Melt butter, add salt and brown sugar. Cook and stir until sugar is dissolved and add Werewolf Everything Sauce. Cook and stir until bubbly. Add carrots and cook until heated through. Werewolf Goulash 1 lb. ground beef1/2 onion, chopped 1 can spaghetti sauce 4 cups of elbow macaroni 1 teaspoon seasoning salt 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon garlic powder 3 tablespoons of Werewolf Everything Sauce Boil elbow macaroni according to package directions. Add browned ground beef, spaghetti sauce, chopped onion, seasoning salt, salt, pepper and garlic powder. Add Werewolf Everything Sauce. Stir and serve. Recipe courtesy of Twix Sausage Bean Soup 1/4 lb. sausage (I use a fine grind Kielbasa with extra garlic)1 can black beans (12oz) 1 can diced tomatoes (18oz) 1/2 cup celery, diced 1/2 cup carrots diced 3/4 cup onions, diced 2 potatoes, diced 2 tablespoons olive oil 1 cup wine 1 tablespoon hot pepper relish 1 teaspoon sea salt Spices (black pepper, rosemary, thyme, and basil) 1. Dice vegetables and gather other ingredients. Sausage should be chopped up as well. I tend to slice the sausage into 2-3" links, quarter the links, and then slice the quarters into 1/4" thick triangles. 2. Place the soup pot on medium heat, add the olive oil and let it heat up a bit. 3. Add the carrots, onions, and celery (this is the classic mirepoix base for cooking). Add the salt as well to help the vegetables "sweat" a bit. Stir and allow the vegetables to sauté for 3-4 minutes. 4. Add 1/2 cup wine and cover. (The other 1/2 cup of wine should be poured into the chef.) Allow the vegetables to cook in the wine for another 3-4 minutes, stirring occassionally. 5. Add the potatoes, tomatoes, beans, and 1/2 cup of water. Stir, cover, and allow to come to a simmering boil. The main goal here is to cook the potatoes to an agreeable degree of softness. The tomatoes and beans cook out a bit to help build the broth. 6. When the potatoes are the right consistency drop the heat to low (or med-low) and add the spices, relish, and sausage. Allow the soup to then simmer for at least 45 minutes. 7. Serve. The general results are a very chunky soup with an opaque and tasty broth. Slow-Cooker Pulled Chicken BBQ 2 1/2 - 3 lb. chicken (boneless breast or thigh meat)1 medium onion, diced 2 cloves garlic, diced 8 oz. Werewolf Everything Sauce (yes, a whole bottle) 1 can tomato paste (6 oz) 1 teaspoon salt 3-4 drops of Liquid Smoke 1. Rinse and place chicken pieces in bottom of slow cooker. 2. Pour diced onions and garlic over the chicken and then add the Werewolf Everything Sauce and salt. Smear the sauce around to make sure all the chicken has at least a coating of sauce. 3. Turn the slow cooker on low and let the chicken cook for five hours. 4. Remove the chicken pieces and shred with two forks. Return the shredded chicken to the slow cooker with the sauce. 5. Stir in the tomato paste and the Liquid Smoke. 6. Let the shredded mixture cook on low for another 1/2 hour. 7. Serve on rolls with coleslaw or pickle slices. Notes: A. The mixture should be fairly thick and easy to spoon out. B. I generally rinse out the steak sauce bottle with either a bit of wine or lime juice and add it in. Recipe thanks to Kurt Over Cindy's Baked Beans 4 cans pork & beans4 slices bacon, cooked and broken into 1" pieces 1 onion, chopped 1/4 cup barbeque sauce 1/4 cup brown sugar 2 tablespoons mustard 1 cup Devil's Breath Chile Relish Combine ingredients, preferably in a cast iron dutch oven. Cook uncovered in a 350 degree oven until bubbly and slightly crusty on the edges. (Trust me, these are the BEST!) Recipe courtesy of Cindy Barker Simply Awesome Sandwich Spread by Chilestuff 2 tablespoons mayonnaise (real mayo, not salad dressing)1 teaspoon mustard 1 teaspoon (or to taste if you like it hotter) Devil's Breath Hot Sauce Mix well and enjoy. Chile Relish Hummus Prep Time 1 MinuteHummus Chile Relish You can buy hummus premade in containers or as mixes you mix yourself. I like to get the premade plain hummus because it is easier. I use an 8 oz. container of hummus and mix 2 spoons of Chile Relish in with it. Serve as you would normal hummus. I like to use it as a spread or dip. I even sometimes use hummus to replace mayo on sandwiches. Chicken Enchilada Dip 1 8 oz. package cream cheese1-1/2 cups Mexican style shredded cheese 2 cups Chile Relish 1 teaspoon garlic powder 1/2 teaspoon chili powder 1 8 oz. can chicken breast Beat cream cheese, 1 cup of the shredded cheese, relish, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350∞ for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes Chile Relish Rice 3 cups of rice (even if you only need a little because it's cheap and cooking doesn't cook as well)3-4 tablespoons olive oil 1/2 - 1 cup of Pepper Relish (depending on bravery and spice level desired) OPTIONAL 1 8 oz. can of diced tomatoes (optional) 6-1/4 cups of boiling water 2 tablespoons of chicken boullion (tomato boullion if you can find it in Hispanic section of store) Put 3-4 tablespoons of olive oil in a good sealing 4-6 quart pot with good thick bottom. Add rice. Fry rice until it starts to turn evenly brown, stirring constantly. Add 1/2 cup - 1 cup of Pepper Relish and stir very quickly (in the very hot pot that was frying the rice) only for about 20-30 seconds. Add 6-1/4 cups pre-boiled water (I usually put water in microwave before I start frying the rice), and 2 tablespoons of chicken boullion. The optional tomatoes go in now. It will be instantly boiling hard, so turn it down right away and cover it up to simmer. After about 5 minutes, stir and cover it up and FORGET ABOUT IT for 20 minutes, turning down so it's just simmering (stirring it after 5 minutes makes your rice mush). After the 20 minutes, check to make sure water has been absorbed. If so turn it off and stir it to fluff it up. If not give it a few more minutes and recheck. If you did well you should have a very small patch of slightly burnt rice on the middle of the bottom of the pot. Don't disturb it while you serve as it adds a good flavor to the rice. Serve your rice and enjoy with any meal. Pork In Spicy Pepper Relish Based Sauce 2 lbs. pork chops or baby back ribs4 medium tomatoes 4 tablespoons Pepper Relish 1 clove of garlic 3/4 teaspoon pimento 3/4 teaspoon ground cloves 1/2 teaspoon salt 1 tablespoon Olive Oil Slow roast or pan fry pork chops and cut into 1/2 wide strips. For baby back ribs, slow roast and cut into 2-3 bone sections. Prepare a sauce for them with 4 tablespoons of Pepper Relish, 4 medium tomatoes, salt, ground cloves, pimento and blend into a sauce. Next brown the clove of garlic in the olive oil and then add sauce and pork. Slow simmer for 30 minutes or until sauce thickens. Serve with corn tortillas warmed on a hot griddle or frying pan. Make yourself tacos with the sauce and pork and enjoy. Salmon Cedric Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness. I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don't want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns. |
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