Recipes

Island Shrimp and Rice

Hellacious yet Heavenly Hummus

• 16 oz. packaged plain hummus
• 2 T. plus 2 t. Pain is Good Batch 37 Garlic Style Hot Sauce, divided
• 2 T. olive oil
• ¼ Cup plain Feta Cheese, crumbled
• 4 slices of pita bread
  

Empty the hummus into a medium bowl and mix in the 2 T. of the Pain is Good Batch 37 Garlic Style Hot Sauce until combined. Transfer the hummus mix into a formed mound onto a platter. Note: the mound should represent the original hummus container. Drizzle olive oil over top. Gently spread the remaining 2 t. of Pain is Good Batch 37 Garlic Style Hot Sauce over the top of the oil to cover the entire surface. Sprinkle the cheese evenly over the top. Cut each pita into 4 pieces and serve with the hummus.

Beasley's Jerk Shrimp

• 1 LB med-large shrimp (about 18)
• 2 TBS Beasley`s Jerk Rub Marinade
• 2 tsp sesame oil *
  
• 1 tsp hot chili oil  *
  
• * Available in oriental foods section of supermarket

• 4 (1 1/4 lb.) Yellowtail snappers, scaled, trimmed, and eviscerated
• Beasley`s Dunns River Brand Falls Jerk Rub Marinade 
• Avocado Salsa (see below)

Avocado Salsa

• 2-3 Avocados, peeled, seeded, and chopped
• 4 Limes, juiced
• 1 round, ripe tomato, chopped
• 1 bunch cilantro, chopped
• 1 Jalapeno, seeded and minced
• 1/4 cup olive oil
• salt and pepper - to taste

Combine all ingredients together and spoon over snapper.

 Pepper Jelly and cream cheese

•  Use any kind of pepper jelly of your choice,
• a block of cream cheese
• crackers

Pour the pepper jelly over the block of cream cheese. Apply to cracker for some sweet heat. It is addictive and tasty. Try different pepper jellies.

           Bone Suckin` Grilled New Potatoes

• Bone Suckin` Rib Rub, 1.5 Tbs
• Red new potatoes, 12
• Butter, 2 Tbs

Rinse potatoes and slice into quarters. Place in a large re-sealable plastic bag and pour in 1/2 cup water. Seal bag, but leave one corner open slightly. Microwave 8 minutes on high. Remove from microwave and drain water. Add butter and Rib Rub to potatoes. To crisp the potatoes you can either 1.) Place cooked potatoes on a sheet of aluminum foil over a hot grill for about 10 minutes or 2.) Preheat oven to 375 degrees, spread cooked potatoes on baking sheet in one layer. Bake until golden brown.

Mad Cat Hot Sauce Salsa

• 2 cups chopped fresh tomatoes(canned whole tomatoes can be used, just drain the juice before adding)
• 1 small red onion
• 1 bottle of Mad Cat,
• 2 Tbsp. of fresh chopped cilantro

Combine all the ingredients and let sit for 1 hour in the refrigerator. Serve with your favorite chips.

Gatortail Sauce

• 2 cups Ketchup or Catsup
• 3 Tbsp. Gator Sauce
• 2 Tbsp. Horseradish Sauce
• 2 Tsp. Key Lime Juice

Mix all ingredients and let chill for three hours. Serve with shrimp, oysters, or other seafood, and of course....fried gator tail.

Gator Wings

• 4 lbs. fresh chicken wings
• 4 oz. Gator Sprinkle
• 4 oz. Gator Sauce

Cut wings into 3 pieces, discarding tip ends. (You can save tips to make broth for soups or gravy). Take the desired pieces and season both sides with Gator Sprinkle. For best results, refrigerate at least 24 hours or more before cooking. Place wings on a baking pan, bake for 20 minutes or until tender. For deep frying, cook 5 minutes at 350 degrees. After cooking, place wings into a large bowl and pour Gator Sauce over wings. Cover bowl, shake well a few seconds, then serve.

Green Chile Omelet

• 1 lb. Jack cheese, grated
• 1 lb. Cheddar cheese, grated
• 1 pint sour cream
• 2-4oz. cans chopped green chile
• 1 dozen eggs
• Your favorite Ass Kickin Salsa

Beat eggs together, add 1/2 of both cheeses, sour cream, and chiles. Put rest of cheese in bottom of 10" x 14" pan. Pour egg mixture on top and bake 45 minutes at 350 degrees. Let set 5 to 10 minutes before serving. Serves a large group.

Insanity Popcorn

• 1 cup of popcorn, uncooked
• 2 Tbs. of butter
• 1 Tbs. of brown sugar
• 1 Tsp. of Lawrey`s Seasoning Salt
• Dave`s Temporary Insanity Sauce

Cook the popcorn. While the popcorn is cooking, melt 2 Tbs. of butter, 1 Tbs. brown sugar, 1 Tbs. Lawrey`s Seasoning Salt, and one drop of Dave`s Insanity Sauce. After the popcorn is done, pour the butter sauce over it and mix well. Eat with care.

Mad Cat Sweet & Sassy Pork

• 1 bottle of Mad Cat
• 1 lbs. pork
• 4 onions, chopped
• 4 cloves fresh garlic, chopped
• 1 tomato, chopped
• 1 cup cilantro, chopped
• 2 tbs. cumin
• 3 tbs. fresh lime juice
• 4 tbs. honey
• 2 tbs. cooking oil
• 2 cups chicken stock

Cut pork into mouth size pieces, add oil to hot pan. Cook onions until opaque-set aside. In the same pan, brown pork until meat get some color and is firm. Add stock and cumin to pork, cook until tender. Add Mad Cat, onions, garlic, tomato and honey, cook until onions are done. Remove pork, cook and liquid left or add water to pan(reduction to make a sauce). Add cilantro to sauce and serve on a roll, tortilla, or pita bread.

Bone Suckin` Hamburger Casserole

• Ground Beef (80/20), 2 lbs.
• Elbow macaroni, 2 cups
• Diced tomatoes, 1 large can
• Tomato sauce, 8 oz.
• Worcestershire sauce, 2 T.
• Mexican 4 cheese, 8 oz. shredded
• Medium sweet onion, 1 diced
• Chili powder, 2 T.
• Bone Suckin` BBQ Sauce, 8oz.
• Mexicorn, 1 can

Brown and drain ground beef. Cook macaroni according to directions on package. Drain when done. While macaroni is cooking, mix all other ingredients except cheese. Stir and add macaroni.

Place mixture in 3 quart casserole dish and top with cheese. Cook, uncovered in oven at 350 degrees for 20-30 minutes, or until cheese is melted.

Servings: 12-15

Bone Suckin` Blackberry Chicken Salad

• 2-16 oz. jars Bone Suckin` BBQ Sauce
• 4 Chicken Breasts, skinless & boneless
• 1 cup Blackberries
• 1 cup Walnuts
• 16 oz. Gourmet Greens Salad Mix

Preheat oven to 350 degrees. Place chicken breast in oven safe pan. Pour 1 jar of Bone Suckin` Sauce over chicken. Bake in oven until done. Cut into strips. PlLace on gourmet greens salad mix, add fresh blackberries and shelled walnut pieces. Use second jar of Bone Suckin` Sauce to drizzle over salad. Enjoy!!

Arizona Desert Chili

• 2 Tbs vegetable oil
• 3 garlic cloves, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 3 lb. beef
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 tsp Total Temporary Insanity Sauce
• 10 tomatoes, peeled and chopped
• 1 can beer, your choice

Heat oil in a large heavy skillet. Add garlic, onions, and green pepper. Saute` until soft, about 5 to 7 minutes.

Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.

Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

Serve with cornbread or cheese biscuits.

Servings: 6, Preparation time: 1hour 15 minutes.

Bloody Mary

• 1-12 oz. can tomato juice or V-8
• 2 oz. gin or vodka
• Season salt and season pepper, to taste
• 2 to 4 dashes Ass Kickin` Wasabi Horseradish Hot Sauce
• Dash of Worcestershire Sauce
• Lemon wedges
• Celery stalks
• Ice

Combine first four ingredients. Pour over ice into tall glasses. Add celery stalk and lemon wedge.

Serves 2

Sloppy Iguana`s(sort of like a sloppy joe)

• 1 lb. ground meat
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1-8 oz. can tomato sauce
• 4 Tbs. hoisin sauce
• 3 Tbs. Smokey Iguana Chipotle Pepper Sauce
• 1 Tbs. worcestershire sauce
• 1/4 tsp. celery seed
• 1/4 tsp. pepper
• 8 hamburger buns, taco shells or flour tortillas

Brown meat, garlic, and onions in a skillet until meat is just starting to turn brown. Add the next 8 ingredients. Simmer for 10 minutes, stirring occasionally. Serve on buns or in tacos, taco salad or burritos sprinkled with pepper jack cheese.

Bone Suckin` Grilled Vegetables

• Bone Suckin` Rib Rub, 2 Tbs.
• Butter, 1 stick
• Red onion, 1
• White onion, 1
• Red Bell pepper, 1
• Yellow Bell pepper, 1
• Roma Tomato, 4
• Asparagus, 1 bunch

Heat grill to high, no flames. Wash all vegetables. Slice onions into 3/4 inch wide rings. Quarter bell peppers. Leave tomatoes whole. Cut 2 inches off the bottom of asparagus and pile all the vegetables onto the grill. Place slices of butter on onions and asparagus. The skins of the tomatoes and the bell peppers will start to char, this is a good thing. Sprinkle Bone Suckin` Rib Rub over vegetables. Watch vegetables and make sure they do not burn. Grill about 15-20 minutes minutes or until done.

This is a great, healthy dish your family will love.