Recipes

Gallo Pinto

Ingredients:

• 1 cup of cooked rice
• 1 cup of cooked black beans
• 1 small onion chopped
• 1 small red pepper chopped
• 2 cloves of garlic chopped
• 1 TBS vegetable oil
• 1/4 cup cilantro chopped
• 4 TBS Lizano Salsa
• pinch of black pepper
• fresh cilantro (optional)
• fresh sliced green onion (optional)

Instructions:

Fry onion, red pepper, garlic, cilantro in the vegetable oil for about 3 minutes.  Pour in the black beans and add the Lizano Salsa and pepper.  Let it cook for a few minutes, but do not let it dry out.  Pour in the cooked rice and mix it with the bean mixture.

Serve with: sour cream, platanos maduros or eggs ( fried or scrambled).

Now enjoy!!

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Hot Jerk Chicken Wings

Ingredients:

• 1/4 cup Pain is Good Batch 114 Jamaican Jerk Hot Sauce
• 16 chicken wings (raw)
• 1/2 cup Soy Sauce
• 1/8 cup water

Instructions:  Preheat oven to 350 degrees.  Rinse wings well under cold water.  Transfer the wings to a large bowl, and pour soy sauce over wings, making sure they are all coated.  Place the coated wings in a roasting pan.  In a small bowl, mix the Pain is Good 114 Jamaican Jerk Hot Sauce with the water and evenly coat the wings with the sauce.  Cover tightly with foil.  Bake for 1 hour and serve hot.  Additional Pain is Good Batch 114 Jamaican Jerk Sauce can be used for dipping jor even Ranch Dressing.

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.

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 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
• your favorite Dave`s Hot 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 Hot Sauce. After the popcorn is done, pour the butter sauce over it and mix well. Eat with care.

• 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!!

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