NEW!! RECIPE IDEAS USING GRANDPA'S FAMOUS HUSHPUPPY MIX

Johnny Cake - submitted by Jeannie (made with Grandpa's Famous Hushpuppy Mix)
This one is a great alternative to cornbread and gives you an option to enjoy the great hushpuppy flavor without frying!

1.5 Cups Grandpa's Famous Hushpuppy mix
1 Egg
1 Cup Water
• Preheat the oven to 375 degrees
• Grease an iron skillet (or you can use a baking dish or muffin tins)
• Mix all ingredients together lightly.
• Pour the batter into the skillet and bake for 25-30 minutes till the edges brown lightly and start to pull away from the pan

Southwestern Beer Battered Shrimp - submitted by Jeannette (made with Grandpa's Famous Hushpuppy Mix)
Okay, this recipe is kind of a Southewestern tempura style shrimp. It is fabulous served with chipotle adobo aioli sauce, cocktail sauce, tartar sauce or even with ketchup.

1.5 Cups Grandpa's Famous Hushpuppy mix
1 1/4 - 1 1/2 Cups of dark beer (or any beer on-hand....) **The amount needed is enough to thin the mix to get a thin coating of batter on the shrimp. If you like more breading on your shrimp, keep the batter a little thicker like pancake mix. I prefer mine thinned out to create a result more like tempura.
1 lb. shelled and deveined, raw shrimp
• Mix the Hushpuppy mix and liquid ingredients in a bowl
• Heat up the oil in a fry daddy cooker or in a deep pan to 350 degrees
• Once the oil is hot, dip the shelled shrimp into the batter to coat lightly and carefully drop into the oil. Drop several shrimp into the oil, leaving a little room for them to bob around.
• Turn to brown evenly
• Once medium brown all over, remove and drain on paper towels.

Southwestern Crab Fritters - submitted by Jeannette (made with Grandpa's Famous Hushpuppy Mix)
These are kind of a "hushpuppy-meats-crabcake" concoction. Serve these with chipotle adobo aioli sauce, cocktail sauce, tartar sauce or even with ketchup.

1.5 Cups Grandpa's Famous Hushpuppy mix
3/4 Cup + 2 Tablespoons of fish stock or beer
1 Cup of Crab meat (rinsed and picked through for shells)
**The batter should be thick. If it is too watery, the fritters will fall apart a little in the oil and will be greasy. To thinken a thin batter, add a little more hushpuppy mix or in a pinch, at the end of your supply of mix, add a tablespoon or two of flour till the consistency is corrected.
• Mix all ingredients in a bowl
• Heat up the oil in a fry daddy cooker or in a deep pan to 350 degrees
• Once the oil is hot, drop a small spoonful of the fritter mix into the oil.
• Turn to brown evenly
• Once medium brown all over, remove and drain on paper towels.

Hot & Spicy Torch Chicken Wings - submitted by Riana (made with TORCH)
Everyone loves to eat buffalo wings, especially when they are hot and spicy Torch wings!

Chicken wings - 2 pounds (I used a dozen…)
Butter - 2 tablespoons
Torch Hot pepper sauce - 3 to 5 Tbsps.
White wine vinegar - 1 tablespoon
Celery - 2 stalks (julienne)
Blue cheese salad dressing - 1 cup
Salt and pepper
Oil for deep frying
• Cut the chicken wings at the joints, I pulled down the meat to make little drummettes. Pat dry, and season with salt and pepper. If you have some garlic, soy sauce and lemon juice marinate them for a little while with that, but that is optional and depends on how much time you have.
• Heat oil in a pot to medium high, and fry the chicken wings until golden and crisp. (10 to 12 minutes). Drain on paper towels
• Heat butter in a frying pan on medium - low heat until melted. Mix in Torch hot sauce and vinegar. Add in the fried chicken wings and mix well.
• Serve Torch buffalo wings with blue cheese dressing and celery.
To make your own homemade blue cheese dressing….melt 4 Tablespoons blue cheese with a little bit of cream until smooth, add to 4 Tablespoons mayonnaise and 4 Tablespoons Sour cream, mix well, then add in some chunks of blue cheese. Refrigerate.


Open Range Chicken - submitted by Riana (made with TORCH and OPEN RANGE)
Cut a whole chicken in half with poultry shears and then pound the halves a little to make them flat. Make a marinade with 5 chopped garlic cloves and 4 Tbsp Torch and a large sprinkling of Open Range Rub and a shot of vinegar and oil--massage on, and let sit for a few hours. Wash your hands like a mad person, or wear gloves if you are going to massage your chicken with any kind of peppers! Enclose chicken halves in a grill and roast it over coals to perfection and serve with more Torch sauce for dipping (olive oil and Torch) or an herb sauce (olive oil and herbs de provence).

Panang Peanut Sauce - submitted by Alex (made with TORCH)
1 Cup smooth peanut butter
1/2 Cup chicken broth

Juice of 1 Lime
3 Tablespoons TORCH
1 teaspoon grated fresh ginger root
2 cloves fresh garlic (minced)
Combine all of the ingredients in a medium saucepan, bring to a boil then simmer for 15 minutes. Add more chicken broth to thin if necessary.

Panang Peanut Sauce with Chicken & Veggies over Pasta - submitted by Alex (made with TORCH)
Slice 1 yellow onion and 1 red pepper and saute along with 1 1/2 Cups julienned chicken or pork in 1 Tablespoon sesame oil until vegetables are translucent and meat is cooked through. Prepare 1/2 package (8 oz) fettucine as directed on package. Add 1 Cup snowpeas to the meat and vegetables and serve over fettucine along with 1/4 Cup of Panang Peanut Sauce per serving.

Fiery Foods Show Crock Pot Pork (made with TORCH and OPEN RANGE)
For everyone who visited our booth in Albuquerque and wanted the recipe for the pork we served...
5 lbs. of Pork Loin
1/2 cup TORCH Hot Sauce
1/4 cup OPEN RANGE dry rub
Place the pork in the crock pot (cut into pieces if needed to fit). Pour the TORCH over the pork and sprinkle OPEN RANGE on top. Set the crock pot for 8-10 hours. Once the pork is finished, let it cool and shred it with 2 forks or with your fingers. Put in the refrigerator until ready to proceed.

1 yellow onion - sliced
1 can double-strength beef broth
Place 1/2 of the sliced onion on the bottom of the crock pot and cover it with the shredded pork, then top with the remaining onion. Cover all with the beef broth. Set the crock pot to cook for another 8-10 hours. When finished, add more TORCH and OPEN RANGE if needed for extra heat and moisture. Serve in a warmed tortilla or over rice or pasta.

BBQ Pork Ribs (made with TORCH and OPEN RANGE)
Remove the tough skin from the bone side of the ribs. Brush raw racks of ribs with TORCH sauce and sprinkle with OPEN RANGE Dry Rub. Let marinate for at least 1 hour (longer if you have time). Bake in an oven set to 250° F for 4 hours. Brush with your favorite BBQ sauce, increase the temperature to 350° F and cook to brown for another 30 minutes. You won't be able to stop eating them, so make plenty!

Mom's Yummy Pecans - submitted by Jeannie (made with TORCH and OPEN RANGE)
1 cup pecan halves
Salt
1/3 stick of butter or margarine
Open Range to taste
Torch to taste

Preheat oven to 300 degrees. Melt butter and Torch in saucepan. I used about 1/2 tsp. of TORCH. Add pecans and stir to coat. Spread onto cookie sheet, sprinkle lightly with salt and OPEN RANGE to taste. Bake 10 minutes. Turn, sprinkle with OPEN RANGE again (lightly) and bake 10 more minutes.


Guacamole (made with TORCH and OPEN RANGE)
Cut 2 avacados in half vertically down to the pit and split them in half. Remove and throw away the pits. With the skin still on the avacados, dice the fruit with a knife and scoop the chuncks into a large bowl. Add the juice of 1 lime (I microwave my limes for about 15 seconds to release the juices before cutting in half). Add about 1 T. OPEN RANGE Dry Rub and about 2 t. TORCH for spice and flavor. Dice 1 medium tomatoe and 1 serrano pepper (remove the seeds and veins if you want to reduce the heat) and add to the guacamole. Finely dice about 1/4 cup red or white onion and add along wtih 1-2 t. fresh chopped garlic and a healthy dash of cilantro. Adjust seasonings to taste.

Green Chile (made with TORCH and OPEN RANGE)
8 cup yield: Peel and dice 5 cups fresh roasted green chiles and 1 cup tomatoes. Put chiles and tomatoes in a saucepan along with 1 cup chicken broth. Add 1/4 cup of TORCH (more or less depending on the heat of the chiles and your taste preferences). If desired, add 1.5 cups cubed browned pork loin. Add cilantro or oregano, cumin and a little salt to season. Cook over moderate heat till flavors are blended (about 45 min - 1 hour). Add one 14 oz can of white kidney beans and cook for another 15 minutes or until beans are heated through. Serve over eggs for Huovos Rancheros, over burritos and as a dipping sauce for tortillas or chips!

Poached Salmon (made with OPEN RANGE)
Wash and pat dry Salmon filets or steaks. Liberally sprinkle salmon with OPEN RANGE Dry Rub and marinate for at least 20 minutes (Salmon can be wrapped in plastic wrap and refrigerated to marinate for 1 or more hours for more flavor). Allow salmon to come to room temperature before cooking. Heat water and a little butter in a skillet over high heat. When the water comes to a boil, add salmon (skin side down), cover and reduce heat to simmer. Cook for about 20 minutes or until the fish is no longer translucent and flakes easily with a fork. Serve with rice and aioli sauce if desired. This salmon is also great grilled ~ Just marinate as above then toss it on your grill for the perfect summer dinner!

Aioli Sauce (made with TORCH)
This is a great sauce for fish and for dipping veggies like artichokes or blanched asparagus rather than using drawn butter.
Mix 1/2 cup real mayonaise (or make homemade if you have time) with about 1 T. lemon juice, a dash of TORCH (more if you like, of course) and 1 t. of your choice of Tarragon, Cilantro, Thyme, or Marjoram. Mix and spoon over or serve with your favorites.

Pork Tenderloin (made with OPEN RANGE)
This recipe really found its way onto the Top 10 list in my house when I went to buy a bottle of wine after spending the afternoon in the kitchen cooking my tenderloin. I walked in the store and was immediately stopped by the cashier to ask me why I smelled so good! He wanted to know what I was cooking!!
Liberally rub a pork tenderloin or loin roast with OPEN RANGE Dry Rub. Wrap the pork (beef works just as well) with plastic wrap and refrigerate for about 24 hours. Let the pork come to room temperature (very important to ensure a juicy pork loin!) while pre-heating the oven to 425 degrees. Heat a shallow cooking pan in the oven. Place the pork in the pan and drizzle it with a little extra virgin olive oil. Put in the oven and roast for 30-45 minutes (tenderloin), 45 min-1 hour (loin roast) or until a thermometer reads 135 degrees for medium rare-medium pork. Allow the pork to rest at least 10 minutes after removing it from the oven before cutting to keep juices inside. Slice and serve with a reduction of the pan juices and a little red wine. You wont believe how flavorful and juicy this easy recipe is and your friends will love you for sharing it with them!

Potato Salad (made with TORCH)
Boil cubed red potatoes till fork tender. Rinse with cold water and dry with paper towels. In a large bowl mix 1 part extra virgin olive oil to 2 parts real mayonaise along with TORCH to taste to create a sauce with a dressing consistency. Add salt, pepper, dijon mustard, diced onions and celery and other herbs (fresh marjaram is my favorite). Add the cooled and dryed potatoes and mix thoroughly. Chill for at least 2 hours before serving. Top with slices of pickled jalapeños for someone you really love.

Bloody Mary (made with TORCH and BUCKSHOT)
If this isn't the best Bloody Mary you've had in a long time, we'll be surprised! Add 1 tsp. TORCH (more to taste) to low-sodium V8 over ice. Shake and garnish with BUCKSHOT (or cracked pepper if you haven't made the jump to Buckshot yet...) fresh lime, pepper stuffed olives, and a stalk of celery.





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