Sprout Developer - Tuesday, August 26, 2014
- 1/2 (16 ounce) bag “Slap Ya Mama” Seafood Boil
- 3 pounds kielbasa sausage, cut into 1 inch pieces
- 5 pounds new red potatoes
- 4 lemons, halved
- 1 tablespoon diced green chile pepper, or to taste
- 12 ears fresh corn
- 10 pounds medium shrimp – peeled and deveined
- 12 blue crabs, cleaned
- Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add “Slap Ya Mama” Seafood Boil , sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
- Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
- Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables
and shellfish from the pot, and drain well. Serve immediately.
Sprout Developer - Sunday, August 24, 2014
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9-inch loaf pan.
- Mix ground beef, 1/2 cup Fat Bastard Hawgwash Sweet ‘N Sassy Hickory Smoke Barbecue , milk, egg, bacon bits, Worcestershire sauce, salt, and black pepper in a bowl; stir in bread crumbs to desired consistency. Place half the ground
beef mixture into the prepared loaf pan and press an indentation into the meat mixture, leaving a 1-inch rim of meat all around the indentation.
Fill the indentation with processed cheese and top with remaining meat mixture. Press lightly to seal. Brush 2 tablespoons Fat Bastard Hawgwash Sweet ‘N Sassy Hickory Smoke Barbecue over the meatloaf.
- Bake in the preheated oven until juices run clear and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees
F (70 degrees C), 60 to 80 minutes.
Sprout Developer - Saturday, August 23, 2014
- 1 (16 ounce) Jar Marconi Authentic New Orleans Muffaletta Mix
- 2 (8 ounce) packages cream cheese, softened
- 1 pinch dried oregano
- 1/4 pound thinly sliced mozzarella cheese
- 1 pinch garlic powder
- 5 (10 inch) flour tortillas
- 1/4 pound thinly sliced ham
- 1/4 pound thinly sliced provolone cheese
- 1/4 pound thinly sliced salami
- Beat together cream cheese, pinch of oregano, and pinch of garlic salt. Spread the mixture onto tortillas.
- Sprinkle Marconi Authentic New Orleans Muffaletta Mix over the top of each.
- Starting at the top of each tortilla and about 1/8 inch down place a slice of ham, provolone, salami, and mozzarella slightly overlapping each slice.
- Roll the tortillas up and wrap in foil. Chill for at least 2 hours.
- Remove the foil and slice on a 45 degree angle into 1-inch pieces.
Sprout Developer - Friday, August 22, 2014
- 1 all-beef hot dog
- 1 poppy seed hot dog bun
- 1 tablespoon yellow mustard
- 1 tablespoon sweet green pickle relish
- 1 tablespoon chopped onion
- 1 dash celery salt
- 4 tomato wedges
- 1 dill pickle spear
- 2 Marconi Brand Sport Peppers
- Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully
place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
- Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear,
Marconi Brand Sport Peppers, and celery salt. The tomatoes
should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think