Sprout Developer - Thursday, March 12, 2015
- Preheat the broiler.
- Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted.
Remove from heat.
- In a medium bowl, mix mango, Grandma Hearn’s Hot Flash Mango Scotch Bonnet Hot Pepper Sauce and fresh basil.
- Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
- Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.
Sprout Developer - Tuesday, March 10, 2015
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup honey
- 2 tablespoons Venom Xtreme Hot Sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 pounds bone-in chicken thighs, or more to taste
- salt and pepper to taste
- Beat balsamic vinegar, olive oil, honey, Venom Xtreme Hot Sauce , thyme,
and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator
for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near
the bone should read 165 degrees F (74 degrees C).
Sprout Developer - Sunday, March 08, 2015
- 4 slices bacon, cut into 1/2-inch pieces
- 3 1/2 pounds beef short ribs
- Bad Byron’s Butt Rub Barbecue Seasoning
- to taste
- 6 sprigs fresh thyme, leaves stripped
- 1 bay leaf
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1 quart beef broth
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon
with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
- Generously season short ribs with Bad Byron’s Butt Rub Barbecue Seasoning.
- Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes
per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
- Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir
until fragrant, about 30 seconds.
- Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
- Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste.
Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
- Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce
in the pot.
- Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
Sprout Developer - Saturday, March 07, 2015
- 4 fresh Jalapeño peppers, quartered and seeded
- 2 skinless, boneless chicken breast halves – pounded to about 3/4-inch thickness and cut into 8 strips each
- 2 slices pepperjack cheese, each sliced into 8 strips
- 8 slices bacon, cut in half
- 1 cup Bacon Hot Sauce
- 1 cup ranch salad dressing
- Preheat the oven broiler.
- Place quartered Jalapeños on a baking sheet, and broil just until they start to brown, about 5 minutes per side. Remove from heat, and allow to cool
enough to handle. Leave the broiler on.
- Stuff each Jalapeño quarter with a pepperjack cheese strip, and wrap with chicken and bacon strips, securing with toothpicks. Arrange on the baking
- Broil wrapped Jalapeños until cheese is melted and bacon and chicken are cooked through, about 5 minutes on each side. Serve on a platter with Bacon Hot Sauce and ranch dressing for dipping.