Bone Suckin' Beef Brisket in the Oven

Peppers Friday, December 14, 2018

• Bone Suckin' Sauce Steak Seasoning 3 Tablespoons
• Beef Brisket, 8-10 lbs.

1. Preheat oven to 225°.
2. Trim brisket and remove most of the fat cap, leaving about ¼ inch of fat (excess fat won’t allow the rub to penetrate the meat and won’t render (melt) during cooking).
3. On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check meaty side for silver skin.
4. Sprinkle Bone Suckin' Sauce Steak Seasoning liberally all over the brisket.
5. Place a thermometer in the thickest part of the brisket .
6. Place brisket on a small rack to hold up in the air in baking pan & cover with aluminum foil.
7. Cook until meat reaches internal temperature of 203°

Fat Cat Sriracha Shrimp Recipe

Peppers Tuesday, April 30, 2019

• 1 1/4 cups mayonnaise
• 1/2 cup Fat Cat “Siamese” Sriracha (Chili Garlic Sauce)
• 2 1/2 pounds peeled and deveined shrimp
• 1/2 cup cornstarch, or as needed
• 2 cups vegetable oil for frying, or as needed
• 4 lettuce leaves (optional)
• 1/4 cup chopped green onion, or to taste

1. Stir mayonnaise and Fat Cat “Siamese” Sriracha (Chili Garlic Sauce) together in a large bowl.
2. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
6. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

Lottie’s Hot Stuffed Peppers

Peppers Saturday, May 11, 2019

Ingredients

• 1 cup uncooked long grain white rice
• 2 cups water:
• 1 onion, diced
• 1 tablespoon olive oil
• 2 cups marinara sauce
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper flakes
• 1 pound lean ground beef
• 1/4 pound hot Italian pork sausage, casing removed
• 1 (10 ounce) can diced tomatoes
• 1/4 cup chopped fresh Italian parsley
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 pinch ground cayenne pepper
• 1/3 cup of Lottie’s Hot Pepper Sauce
• 4 large green bell peppers, halved lengthwise and seeded
• 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.
4. Stir marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.
5. Pour sauce mixture into a 9x13-inch baking dish and set aside.
6. Combine ground beef, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with beef and sausage mixture.
7. Add Lottie’s Hot Pepper Sauce for the extra spice!
8. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with remaining Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.
9. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an addition 20 to 25 minutes.