Breakfast / Brunch / Lunch
This flavored butter is from Norway.
Traditionally you serve it cold with hot grilled or fried fish.
>> Cream 8oz of butter until it is light and fluffy; the butter should be almost white in colour.
>> Add 4 tablespoons of RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance), a teaspoon of sea salt, 1/2 teaspoon of sugar and mix thoroughly into the butter.
>> Transfer to a serving dish or small individual sized cups; chill until ready to use.
>> In a large skillet, sauté 1 cup of thickly sliced onion, 1 cup of sliced sweet peppers and 1 medium sized hot pepper of your choice in 2 tablespoons of bacon fat over medium heat until vegetables are soft.
>> Add 1/3 cup of THAT MAPLE KETCHUP or THAT KETCHUP SAUCE or THAT BAR-B-Q SAUCE, cover skillet and let simmer for 10 minutes until the liquids reduce.
>> Add SOSS SPICE to taste.
Serve on your favorite toasted whole grain bread along side eggs.
Italian Stuffed Peppers
>> Heat oven to 375 degrees F.
>> Bring a pot of water to a boil. Add 8 oz of spaghetti and cook until al dente. Drain into a large mixing bowl. Add a bottle of SWEET SOSS or RED SOSS or HOT SOSS (depending on your spice tolerance).
>> In a non-stick frying pan cook 1 lb of ground beef briefly until the red is gone. Add to the mixing bowl.
>> After mixing the ingredients together, fill each of the 4 green bell peppers (seeds removed, slice top off carefully and set aside) with the stuffing. Cover with the tops and carefully secure with a few toothpicks.
>> Roast for 40 minutes or until the peppers have completely softened and have begun to char.
>> Allow to slightly cool and serve.
Soups / Salads / Snacks
>> Cook, cool and peel 1 1/4 pounds red potatoes and 3/4 cup of carrots and cut into 1/4" dice.
>> In a large bowl, toss diced potatoes and carrots, 3/4 cup of finely chopped celery,
4 tablespoons of finely chopped dill pickle, 3 tablespoons of finely chopped onion and salt and pepper to taste.
>> In a separate small bowl, add a tablespoon each of THAT MUSTARD SAUCE and mayonnaise, and 1/4 teaspoon of sugar.
>> Gently fold into potato mixture, ensuring that all the vegetables are coated.
Chill, covered, until serving time.
>> Heat 2 tablespoons of olive oil in a large skillet over medium heat.
>> Sauté a chopped onion, chopped green and red pepper, 2 cloves of garlic crushed and finely chopped, 1/2 teaspoon of sea salt, 1/4 teaspoon of sweet paprika,
1/8 teaspoon of black pepper, and
1/4 teaspoon of sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
>> Add 3 cups of RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance) to the cooked vegetables and simmer the mixture, uncovered, for
15 minutes, until most of the liquid has evaporated and the sauce has thickened.
Serve as a soup; on rice or on pasta.
Entrée / Dinner
Spicy Indian Style Peppers
A dish you will come back to again and again.
>> In an oiled, hot cast iron pan combine the following ingredients: one thickly-sliced sweet onion, 6 jalapeno and 2 sweet bell peppers, 2 cloves of garlic,
1/4 teaspoon of sea salt, 1/4 teaspoon of black pepper.
>> Sunflower oil is a nice choice for this dish. Cook on high heat for 2 minutes to give the peppers some additional colour and then cover and steam sauté with
1/4 cup of your favorite beer and 1/3 cup of RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance), for 5 minutes.
>> Serve as a side dish or place the peppers over Basmati rice.
>> Sprinkle with turmeric and Hungarian paprika for a brilliant colour.
>> Heat the paella pan over medium-high heat, add 1 cup of olive oil, 3 heads of garlic, with cloves detached but not skinned and fry 6 Ancho peppers cored, seeded, sliced. Remove peppers and set aside.
>> Add 5 lbs. of chicken, preferably legs and thighs with bone in to the pan, turning to sear all sides. When chicken is golden, add 4 Spanish onions, chopped and sauté until translucent.
>> Add 1 bottle of RED SOSS or SWEET SOSS or HOT SOSS (depending on your spice tolerance) and 6 cups of chicken stock and reduce the base for
>> Crush 20 threads of saffron with the
2 teaspoons of smoked Spanish paprika and add it to the stock.
>> Thirty minutes later, stir in 4 cups of short-grain rice and let it simmer for about 20 minutes. As the rice cooks, add 1 lb. each of green beans, asparagus, and artichoke hearts and 2 16oz cans of garbanzo beans.
>> During the final 10 minutes, place
20 jumbo shrimp and 20 clams or mussels into the rice mixture so that they will cook.
>> Once the liquid is absorbed by the rice, finish the dish off with a few squirts of lemon juice and leave 4 lemon wedges in the paella pan or place along the rim.
>> Broil 1 1/2 lbs halved eggplant and
2 seeded and halved green peppers, skin-side up, until blackened.
>> Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. >> When cool enough to handle, remove the skins.
>> Puree eggplant and peppers in a food processor until smooth.
>> Slowly pour in 2 tablespoons of olive oil through the food chute and process until well incorporated.
>> Transfer mixture to a large bowl and add 2 cups of THAT CURRY SAUCE or THAT JERK SAUCE,
3 tablespoons of chopped parsley,
2 crushed garlic cloves and lemon juice to taste.
>> Mix well. Season to taste with salt and black pepper.
Serve at room temperature with breads or grilled meats. Refrigerate leftovers.