Fired Up! Inspired Recipes
Crab Dip
Ingredients:
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1/2 pound jumbo lump crabmeat, check for shells
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1 (8 ounce) package of cream cheese
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1/2 cup of mayonnaise
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1/4 cup grated parmesan cheese
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3 tablespoons minced green onions(white and green parts)
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2 large garlic cloves, minced
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2 teaspoons worchestire sauce
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2 tablespoons fresh lemon juice
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1 tablespoon or more of FIREDUP! hot sauce
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1/2 teaspoon Old Bay seasoning
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Salt and pepper to taste
Directions:
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Preheat oven to 325 degrees F.
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Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.
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Bake for 35 to 40 minutes until lightly golden on top. Serve with FIREDUP! hot sauce for those who like it spicy! Enjoy!
Stuffed Pork Tenderloin
Ingredients:
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1 medium to large pork tenderloin
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1 medium to large sweet onion sliced or diced
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3 to 4 jalapeno peppers cut into rings
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1 bell pepper julienned or cut in rings
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2 (8 ounce) packages of cream cheese slightly softened
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1 lb of Jimmy Dean's Hot breakfast sausage(optional)
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4 tablespoons of FIREDUP! Sweet Heat hot sauce
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1 to 2lbs of bacon depending on side of tenderloin
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1 jar of your favorite jalapeno jelly
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Marinade:
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3 parts soy sauce, pineapple juice and water
Directions:
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Marinate pork tenderloin from 6 to 24 hours.
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Remove pork from marinade.
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Butterfly tenderloin to prepare for stuffing.
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Spread cream cheese liberally inside butterflied tenderloin.
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*Optional - spread Jimmy Dean's sausage across the entire length of tenderloin.
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Add onions, bell peppers, and jalapenos on top of cream cheese.
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Pour FIREDUP! Sweet Heat inside tenderloin on top of other stuffing ingredients.
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Fold tenderloin back over and season the outside with your favorite pork/rib rub.
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Wrap complete tenderloin in bacon and add a toothpick to secure the bacon.
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Heat smoker or oven to 275 degrees and and cook until internal temperature of tenderloin is 145 to 150.
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Add jalapeno jelly and additional FIREDUP! Sweet Heat to the outside of the cooked tenderloin. Let rest for 15 minutes. Slice crossways. Enjoy!
Quick Sweet Heat Cream Cheese Appetizer
Ingredients:
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1 (8 ounce) block of cream cheese
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1 bottle of FIREDUP! Sweet Heat hot sauce
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Package of your favorite crackers
Directions:
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Remove creams cheese from package and place on an appetizer plate.
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Pour bottle of FIREDUP! Sweet Heat over the top of the block of cream cheese.
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Serve with crackers.
Red Beans and Rice
Ingredients:
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1 lb dried red kidney beans
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2 quarts water
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2 medium onions, chopped ( I used about 1/2-3/4 container of chopped onion from produce dept)
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1/2 large bell pepper, chopped ( I used about 1/2 container of chopped bell pepper from produce dept)
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2 1/2 tsp salt
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1 1/2 tsp ground thyme
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1 1/2 tsp dried oregano
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1 1/4 tsp garlic powder ( I used a little less than 1/2 tsp minced garlic)
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3/4 tsp cayenne pepper
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2 bay leaves
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1 lb smoked sausage, cut in 1/2 inch slices
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FIREDUP! hot sauce to taste
Directions:
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Wash and drain red beans. In a 4 quart pan, add 2 quarts cold water & red beans. Soak overnight. Do not drain water.
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Or, in a 4 quart pan, add 2 quarts cold water and red beans. Bring to a boil. Cover, reduce heat & simmer 2 minutes. Remove from heat & let stand for 1 hour before continuing. Do not drain water.
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Add onion & bell pepper to red beans and bring to a boil. (Not in original directions but I added 3-4 additional cups of water at this point as I could see more liquid was required.) Stir in seasonings, cover, reduce heat & simmer 1 1/2 hours or until red beans are almost tender. Add sausage and simmer an additional 30 minutes or until beans are tender. Remove bay leaves before serving.
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If you like beans thickened, remove the cover during the last 30 minutes of cooking. Or, after beans have cooked, remove 1/2 cup beans, mash, return to pot and mix. Add some FIREDUP! hot sauce and get your groove on!