Pork in chile relish based sauce      


2 Lbs Pork Chops or Baby back ribs
4 med Tomatoes
4 tablespoons Pepper Relish
1 clove of Garlic
¼ Teaspoon Pimento
¼  Teaspoon Ground Cloves
½ Teaspoon Salt
1 tablespoon Olive Oil


Slow roast or pan fry pork chops and cut into ½ 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 med 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

Recipe courtesy of James Harms

Slow-Cooker Pulled Chicken

2 1/2 - 3 lb chicken (boneless breast or thigh meat)
1 medium onion - diced
2 cloves garlic - diced
8 oz Werewolf Steak Sauce (yes, a whole bottle)
1 can tomato paste (6 oz)
1 tsp 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 steak 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.


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.

Devil's Breath Quick Pasta Sauce

2-3 Tbsp Olive Oil (does not need to be extra virgin)
2   Tbsp minced garlic
2   Tbsp Devil's Breath Hot Chile Relish
2   Tbsp chopped basil (fresh)
1   Tbsp dried oregano (use fresh if you got it)
16 oz can diced tomatoes
6  oz can tomato paste
1/2 cup red wine

1/4 cup diced onion (optional)

1. Heat the olive oil in a pot or skillet in medium heat until the oil
   starts to shimmer.

2. Add onion to oil and saute for 1-2 minutes to soften.
3. Add garlic to oil and saute for 1 minute (do not burn)
4. Add wine and use wooden spoon to scrape up any overcooked bits
(e.g. deglaze the pan, see notes)
5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
   herbs (basil, oregano, etc.)
6. Simmer for 10-15 minutes to allow flavors to blend.  If cooked meat is
   being added to the sauce it can be done at this stage as well.

Makes enough sauce to go with about 12-16 oz of cooked noodles.  

a. I often brown the meat to be added in Step #6 in the skillet before making the
   sauce.  Therefore, the deglazing process in #4 also picks up additional flavors.  
   Meat selection will often be spicy as well - hot sausage, or chicken that has
   been coated with salt, black pepper, and red pepper mix.

b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
   Since you control the spicing, add-ons and final consistency it is uniformly
   superior to anything you will pull directly from a jar.

c. Additional herbs to consider.  If you're opting to simmer long then adding
   fresh rosemary will put more flavors in the medley.  Fresh parsley and grated
   hard cheese (parmesan or romano) are also good additions as well.

d. Once you start using freshly grated cheese you stop using the shaker stuff as well.

Chile Relish Rice     


3 cups of rice (Yes even if you only need a little rice because it's cheap and cooking less doesn't come out well)

3-4 Tablespoons Olive oil

½ - 1 cup of Pepper Relish (depending on bravery and spice level desired)
OPTIONAL 1 8 oz can of diced Tomatoes Optional

6 ¼ cups of Boiling water

2 tablespoons of Chicken Bullion (Tomato bullion if you can find it in Hispanic section or store, It has chicken flavor and tomato flavor in it)


Put 3-4 tablespoons of olive oil in the good sealing 4-6 Quart pot with good thick bottom and 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 Micro before I start frying the rice), and 2 tablespoons of Chicken Bullion. OPTIONAL tomatoes go in now. It will be instantly boiling hard, so you 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 you 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

Recipe courtesy of James Harms  

Simply Awsome Sandwich Spread      

2 tbl. mayo (real mayo, not salad dressing)
1 tsp mustard
1 tsp. (or to taste if you like it hotter) Devil's Breath Hot Sauce

Mix well, enjoy (This one is great for pork chop sanwiches, or left over turkey!)

This recipe is Cedric's favorite, and is kept deliberately simple, mainly because werewolves aren't known for their long attention spans. 


    1 bottle Werewolf Firehouse Steak Sauce
    2 pounds large shrimp, peeled and deveined with tails attached



   1. In a mixing bowl, toss together shrimp and the Werewolf and marinate in the refrigerator for 2 hours. Reserve a small amount for basting later.
   2. Preheat grill for medium-low heat. Thread shrimp onto skewers. Discard marinade.
   3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved Werewolf.
   4. Howl (Howling optional)


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 c celery (diced)
1/2 c carrots (diced)
3/4 c onions (diced)
2 potatoes (diced)
2 tbsp olive oil
1 c wine
1 tbsp hot chile relish
1 tsp 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 saute a for 3-4 minutes.

4. Add 1/2 c wine and cover. (The other 1/2 c of wine should be poured into the chef.)  Allow the vegetables to cook in the wines for another 3-4 minutes, stirring occassionally.

5. Add the potatoes, tomatoes, beans, and 1-2 cups 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.

Notes and alternatives:

A. Alternative "thickeners" to using the potatoes would be barley or cracked buckwheat.  Both will require additional liquid and different cooking time in Step 5 since they will cook differently than the potato.  (I usually cook the buckwheat separately in boiling water first and then add it.)  Both bring different flavors to the dish with the buckwheat in particular giving a nutty overtone.

B. No exact measurements used in the recipe.  It's a lot of "this looks about right".


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