Breakfast / Brunch / Lunch
Mango Chutney Salsa
>> Using RED SOSS and THAT MANGO SAUCE as dips for your Nachos, works perfectly well, but mixing them and adding chopped green, red, and yellow bell peppers, along with a teaspoon of oregano, and a splash of lime juice creates an exquisite taste. Spiced Beef Sandwich >> Place 4 lbs boneless tied beef rib roast in a wide (6-8 quart) pot. >> Mix 2 cups each of RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance) and 12oz of Guinness stout and pour over beef. >> Add water to just cover beef. >> Bring to a simmer; cover and cook until tender but not falling apart, about 3 hours. >> Remove from heat, but let beef sit in pot for 2 hours. >> When cool, remove beef and chill in refrigerator for at least 2 hours. >> Slice meat and assemble sandwiches with bread. Serve with coleslaw. Slow-Cooked Peameal Bacon Brisket >> Layer the bottom of your crock pot with 2 stalks of celery and a chopped onion. >> Place the peameal bacon in the center and pour over 3/4 of the bottle of THAT MUSTARD SAUCE. >> Save the rest of the bottle for dressing your plate. >> Surround the peameal with a cup each of carrots, potatoes, and brussels sprouts, add 1/2 teaspoon of SOSS SPICE, and cover. >> Set the crock pot on high heat for 6 hours, or low heat and adjust time accordingly. >> The peameal will cook to a fall-apart texture that is easily sliced with a sharp knife. Serve and enjoy! Spicy Pork Sloppy Joe's >> Use a medium-sized pan on medium-high heat. Add the 2 tablespoons of vegetable oil and 1 lb of ground pork. >> Stir until the meat is cooked through. Remove, reserving the oil in the pan. >> In the same pan, add 3/4 of a cup of chopped onions, cook for about 2 minutes or until softened. >> Add 2 tablespoons of finely chopped jalapenos, 1 teaspoon of cumin, 1/2 teaspoon of coriander, 2 tablespoons each of THAT JERK SAUCE and RED SOSS and stir for 1 minute. Then, add 1 tablespoon of honey and 1/4 cup of water. >> Stir until smooth, adding more water if needed. Return the meat back to the pan, stir to coat evenly with the sauce and simmer until hot. >> Season to taste with sea salt and black pepper. >> Divide the meat mixture on warmed buns and top each with a 1/2 cup of shredded cheddar cheese. |
Soups / Salads / Snacks
Curried Carrot Soup
>> Heat 2 tablespoons vegetable oil in a large pot over medium heat. Sauté 1 chopped onion until tender and translucent. >> Stir in 2 tablespoons THAT CURRY SAUCE. >> Add 2 lbs chopped carrots, and stir until the carrots are coated. >> Pour in 4 cups of vegetable broth, and simmer until the carrots are soft, about 20 minutes. >> Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency. Spicy Tomato Salad >> Combine 3 tablespoons of chopped 2 medium sized diced tomatoes and cucumbers, a teaspoon of dill and parsley, 1 table spoon of HOT SOSS, a 1/4 teaspoon of sugar, sea salt and black pepper into a bowl. Mix well. >> Add 2 tablespoons of white vinegar. Chill and serve. Hearty Cheeseburger Soup >> Mince 4 cloves of garlic, sauté in a tablespoon of butter. >> Add 1 lb of lean ground beef and cook until done. >> Turn off heat. Add 1/4 cup each of RED SOSS and THAT MUSTARD SAUCE, 1/2 teaspoon of SOSS SPICE. Stir well. >> In a large crock pot, add 3 cups of chicken broth and bring to a boil. >> Reduce heat, add in meat mixture, 3 diced potatoes, and 1/2 cup of grated cheddar cheese. >> Simmer on low for 15-20 minutes Serve with shredded cheese on top. Red Dynamite Start your evening off, or end your evening with a bang! >> Fill glass 1/3 with ice, add 1 1/2oz vodka add 1oz THAT PEPPER SAUCE. >> Stir well to mix. Garnish with slice of lime. |
Entrée / Dinner
Extreme Wings
>> In a heavy sauce pan, heat about 2 inches of cooking oil to 350˚F (use a deep frying thermometer). >> Fry 12 wings a few at a time to maintain temperature of oil. About 6 minutes then remove and drain, place on paper towels. >> In a small bowl mix 4 tablespoons of butter, 2 tablespoons of HOT SOSS and 1 teaspoon of lime juice. Toss the wings in the sauce and coat thoroughly. >> Sprinkle SOSS SPICE on top. Serve hot with carrot and celery sticks! Pulled Pork >> Place 2 lbs pork tenderloin, 1 lb halved carrots, 2 halved medium-sized onions, and 3 minced cloves garlic in a slow cooker. >> Pour a can of root beer and 2 cups of RED SOSS over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. >> Drain well. Stir in 1 cup of RED SOSS. Serve over hamburger buns. Beans, Bangers and Mash >> Cook 1 lb of sausages (any kind you like) then keep warm. >> Boil 6 large potatoes, add 3 tablespoons of sour cream, a tablespoon each of THAT BAR-B-Q SAUCE, SOSS SPICE and butter, and mash together. >> Heat up two cans of baked beans, add 2 cups of RED SOSS and mix until thickened. Place sausages, baked beans and mash on a plate and serve hot. Cottage Pie >> Pre-heat oven to 350 degrees. >> Heat 3 tablespoons of olive oil in a large frying pan and add a large chopped onion, 2 stalks finely chopped celery and 2 diced carrot, stirring them over a brisk heat but not allowing them to brown. >> After 5 minutes, add 3 cloves of finely chopped garlic, reduce the heat and soften everything together. >> Increase the heat again and add the 1 lb of minced beef (or lamb), stirring until browned. >> Stir in 2 cups of THAT MAPLE KETCHUP, a cup of red wine and 1 1/2 cups of beef stock, season and cover. Simmer for 10 minutes. >> In a separate pot, boil 2 lbs of potatoes until soft and mash them with 2 cups of milk until smooth and creamy. >> Spoon the meat mixture into a glass casserole dish and cover with a thick, even layer of mashed potato. >> Sprinkle with 2 tablespoons of crumbled old cheddar and 1 tablespoon of finely grated parmesan cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables. |