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Recipes
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All American Burger
Ingredients:
•1 Pound Ground Sirloin
•1 Tablespoon of BYBBQ BackYard Blend Succulent Steaks and Bodacious Burgers Seasoning
•1 quarter stick of unsalted butter
•1 heaping Tablespoon of bread crumbs
•1 Teaspoon of freshly chopped dill
Instructions:
Mix all ingredients up well and then simply meticulously mix in with ground sirloin.
Angry Pineapple & Artichoke Pizza Bread
Ingredients:
•1 loaf French bread
•6 oz. Pain is Good Batch #114 Spicy Arrabiata Pasta Sauce
•1 can Artichokes
•1 can (small) crushed pineapple
•8 oz. shredded mozzarella cheese
Instructions:
Cut loaf in half, smear with Pain is Good Batch #114 Spicy Arrabiata Sauce. Slice artichokes 1/8 inch thick, place on top of sauce; put 4 oz. of cheese on each half loaf. Place in oven and broil until cheese turns golden brown.
Bar-B-Que Beef Short Ribs
Ingredients:
4 lbs beef ribs (8 or 9)
1 med onion, chopped
1 Tbsp butter
2/3 cup Fiesta Smoked Jalapeno Ketchup
3 Tbsp soy sauce
2 Tbsp Bilardo Brothers Meat Rub
2 cups Cowtown Original BBQ Sauce
Directions:
Preheat oven to 350 degrees.
Baste ribs with soy sauce. Rub ribs with Bilardo Brothers Meat Rub. Place ribs in a broiler pan and cover with foil. Bake ribs in preheated oven for three hours. Melt butter in small saucepan over medium heat. Sauté onions in butter till golden brown. Stir in Fiesta Smoked Jalapeno Ketchup and Cowtown Original BBQ Sauce.
BBQ Meatloaf
Ingredients:
2 pounds ground beef
1 cup day old dry bread crumbs
1/2 cup butter crackers crumbs
1/2 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/4 cup finely grated carrots
¼ cup heavy whipping cream
2 eggs beaten
½ cup Cowtown Original BBQ sauce
Topping
1 cup Cowtown Original BBQ sauce
1/8 cup packed light brown sugar
1 T finely chopped onion
1 T finely chopped green bell pepper
Instructions:
Combine ground beef, bread crumbs and butter cracker crumbs, onion, green pepper, carrot, cream, eggs and Cowtown Original BBQ sauce in a bowl and mix well.
Shape the beef mixture into 2 loaves. Place each loaf in an ungreased 5x 9 inch loaf pan.
Pre-heat the oven to 350 degrees.
Combine all topping ingredients in a sauce pan and simmer until all veggies are tender. Pour over the loaves. Bake for 1 hour.
Yield: 12 servings
BBQ Tuna Burgers
Ingredients:
•6 ½ oz can chunk white tuna drained
•1 c. dry bread crumbs
•1 egg slightly beaten
•½ c. minced celery
•½ c. Mama Capri Sweet Italian salad dressing
•¼ c. minced onion
•¼ c. Texas Longhorn Smokey Chipotle BBQ sauce
•Leaf Lettuce
•Tomato slices
•4 buns, toasted
Instructions:
Mash tuna with fork, mix in bread crumbs, egg, celery, dressing and onion, make four patties. Baste with bbq sauce place on hot grill for 3 to 4 minutes each side. Place patties with lettuce and tomato on bun and serve.
Beef Tacos
Ingredients:
2 lb. ground beef
3 Tbsp Texas Longhorn Hott Damn Chili Fixins’
½ cup diced green chilies
4 oz water
12 corn tortilla taco shells (hard, precooked)
½ head of lettuce, finely cut
1 lg tomato, diced
¾ Parmesan cheese
2 cups Fiesta Cilantro Salsa
Preheat over 350 degrees.
Instructions:
In a medium skillet, brown ground beef. Drain excess fat. Add tomato sauce, green chilies, water and Texas Longhorn Hott Damn Chili Fixins’. Simmer over medium heat for 5 minutes. Meanwhile, place taco shells on cookie sheet and warm in preheated oven for 5 minutes. Remove shells from oven and fill with meat mixture, top with lettuce, tomato and sprinkle with Parmesan cheese. Drizzle with salsa to desired taste.
Bilardo Rib Eye Steaks
Ingredients:
•4 Beef rib eye steaks: 1 ½ in. thick
•4oz Bilardo Brothers Steak Rub
•1 T olive oil
Instructions:
Brush steaks lightly with olive oil. Sprinkle seasoning over steaks and press both sides, cover and chill for 1 hour. Grill over hot coals 7 to 8 min. each side. Rare, 8 to 11 min each side medium, 12 to 15 min. each side well done.
Blue Cheese, Pear, Walnut & Pepper Steak Salad with Fiesta Jalapeno Raspberry Balsamic Dressing
Ingredients:
1 tsp Bilardo Brothers Peppercorn Steak Rub
½ tsp salt
½ tsp garlic powder
1-12 oz strip steak
12 oz fresh field greens
1/8 cup bleu cheese crumbles
2 oz pkg walnut pieces
1 med Anjou pear, peeled, cored and diced
freshly cracked black pepper
Fiesta Jalapeno Raspberry Balsamic Dressing:
¼ c + 1/8 cup (3/8 cup) Fiesta Raspberry Jalapeno Sauce
2 Tbsp balsamic vinegar
3 Tbsp olive oil, divided
Instructions:
Season steak with salt, garlic powder, and Bilardo Brothers Peppercorn Steak Rub. In a small skillet, heat 1 ½ Tbsp olive oil. Add steak; cook 6-8 minutes on each side, turning once, and cook to desired doneness.
In a small bowl, whisk together Fiesta Jalapeno Raspberry Sauce, balsamic vinegar and 1 ½ Tbsp olive oil. In a large bowl, combine greens, cheese, nuts and pear. Add dressing and toss to coat. Serve immediately with freshly cracked black pepper. Yield: Serves 2
Cajun Corn on the Cob
Ingredients:
•6 ears of corn
•½ c. butter
•3 T. Pain is Good Batch #218 Hot Sauce
Instructions:
Mix the melted butter with the Pain is Good Batch #218 Hot Sauce and slather it on the ears of corn, wrap each in foil and place on a hot grill for 25 to 30 minutes; turning every 5 minutes.
Cheese Cake Cobbler
Ingredients:
•1 c. sugar
•1 c. flour
•1 c. milk
•2 t. baking powder
•1 can fruit (drained) I prefer some kind of berry ie. Blueberries.
•4 oz Traditional Cheese cake in a Jar
•½ stick of butter
Instructions:
rub pan with butter, mix sugar, flour, milk and baking powder then pour in pan. Pour the fruit down the middle of the mix. Place in oven @ 350 degrees for 45 to 60 minutes or until golden brown. Let cool and ice the top with the Cheese Cake in a Jar.
Cheese Pasta Florentine
Ingredients:
•1lb. Your favorite pasta
•1 lb ricotta cheese
•½ lb Mozzarella cheese
•1 c. Parmesan cheese
•2 eggs, beaten
•1 T chopped Parsley
•3 cups Mama Capri Basilico Sauce
•1 small onion diced
•½ lb mushrooms
•½ lb spinach frozen (thaw and drain)
Instructions:
Sautee chopped onions and mushrooms until tender. Combine the ricotta, mozzarella, ¾ cup of the parmesan cheese, eggs, parsley. Cook the pasta, drain and place in a 13×9 baking dish. Mix all ingredients together except the rest of the parmesan and the Basilico. Now top the mixture with the Basilico and sprinkle the rest of the parmesan on top. Bake at 350 for 35 minutes.
Yield: serves 6 to 8
Cheesy Potatoes (aka Patatas Queso)
Ingredients:
•32 oz Ore-Ida frozen hash brown potatoes
•1 c melted butter
•1 ½ t. Pain is Good Batch # 37 Jalapeno Salt
•½ c. chopped onion
•1 can Cream of Mushroom soup
•8 oz. Sour cream
•1 jar Fiesta Juan’s Smoked Jalapeno Con Queso
•2 c. crushed corn flakes
Instructions:
Put hash browns in a 9×13 pan, frozen or thawed. Sprinkle on Jalapeno Salt, onion and pour ½ cup melted butter over mix. On stove mix soup, sour cream and Queso until melted together. Pour over potatoes to cover them. Mix corn flakes and the rest of the melted butter and sprinkle on top. Bake in 350 degree oven for 45 to 60 minutes until golden brown.
Chicken Alejandro
Ingredients:
•½ c. onion thinly sliced
•1 t. minced garlic
•1 T. butter
•16 oz. Mama Capri Marinara Sauce
•4 chicken breast halves, boneless, skinless
•1 t. cornstarch
•2 c. precooked rice, or your favorite pasta
Instructions:
In a large skillet over medium heat cook onions and garlic in butter till tender. Stir in the Marinara sauce add chicken and cover, simmer for 30 minutes. Remove the chicken, keep warm. In the skillet mix in the cornstarch stirring constantly until it thickens and starts to boil. Serve the chicken over rice and pour on the sauce.
Chicken Parmigiana
Ingredients:
•1 ½ T. olive oil
•2 whole chicken breast, skinless and boneless
•3 t. Bilardo Brothers chicken rub
•1 cup Mama Capri Arrabiatta Sauce
•8 oz fresh mozzarella cheese thinly sliced
Instructions:
in a oven proof skillet heat oil, spread the rub on breast and place in oil, sauté till lightly browned, about 3 minutes on each side. Remove chicken and let cool then slice into a fan shape. Return chicken to pan and pour the Arrabiatta sauce over the breast and place mozzarella slices on top. In your oven turn on broiler and place skillet 6 inches under heat, leave till cheese is bubbling. Best if served with Penne or orzo pasta.
Yield: serves 4
Chicken Tortilla Casserole
Ingredients:
•12 corn tortillas
•½ c. milk
•½ lb shredded cheddar cheese
•15.5 oz Fiesta Juan’s Chipotle Salsa
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 t. Pain is Good Batch #218 Chipotle Seasoning
•3 chicken breasts; cooked and cubed, ¼ to ½ inch
Instructions:
Cut the tortillas in ½ inch squares, place on the bottom of a baking dish and cover with half of the cheese, sprinkle half of the seasoning. Mix the salsa and both soups together, add half to the dish to cover cheese. Repeat the layers and top with cheese. Cover and put in the refrigerator for 6 hours. Bake @ 350 for 45 minutes until brown.
Yield; serves 4 to 6
Chili-Mac Juan style
Ingredients:
•3 c. Macaroni cooked
•1 lb. Ground beef
•1 T. Hott Damn Chili Fixins
•1 8 oz. Tomato sauce
•8oz. Water
•1 15 oz can pinto beans
Instructions:
In a large skillet brown meat, add Chili Fixins, water and sauce. Simmer of 10 minutes, then add the Macaroni and beans. Depending on how thick you like it, just add more water.
Yield: 8 to 10 servings.
Chilled Salmon Dip
Ingredients:
3 Tbsp Cottage cheese
1 Tbsp Fiesta Smoked Jalapeno Mayo Spread
½ c. chopped onion
6 1/2 oz can salmon
1 cup cooked black beans
1 tsp basil leaves chopped
1 tsp lemon juice
Instructions:
Add all ingredients, blend well and chill. Serve with a favorite cracker or Fiesta Tortilla Chips.
Chimichangas
Ingredients:
•1lb ground beef
•1 can rotel tomatoes
•6 12in flour tortillas
•8oz shredded cheddar cheese
•2 T Hott Damn Chili Fixins
•1 jar Pain Is Good #218 Smoked Jalapeno Salsa
•8 oz vegetable oil
•6 oz sour cream
Instructions:
Brown meat, add rotel and Chili Fixins. Heat oil in a large pan. Place meat in tortilla with 1 oz cheese, fold and toothpick closed, place in hot oil and cook till golden brown on all sides. Topped with salsa, cheese and sour cream.
Chipotle Tuna Dip
Ingredients:
•1 c. softened cream cheese
•¼ c. sour cream
•¼ c. Fiesta chipotle mayo
•1 6 ½ oz can drained white tuna
•2 T. minced green onion
•1 T. lemon juice
•1 t. Cajun Bayou Garlic pepper sauce
•salt to taste
Instructions:
Whip all ingredients together. Chill for several hours, serve with your favorite crackers, celery stalks or cucumbers slices.
Chops in a Pot
Ingredients:
•6 Pork chops
•½ c. chopped onion
•½ c. Fiesta Chipotle Ketchup
•1 10 oz can Cream of chicken soup
•2 oz water
•2 t. Worcestershire sauce
•1 T. Bilardo Pork Rub
•1 T. vegetable oil
Instructions:
Brown onions in a large pot ( 8 qt.) with oil, when limp add pork chops that have been coated with pork rub and brown them. Add all other ingredients and simmer for one hour. Best served with Mexican Hash brown (recipe in this book) potatoes.
Yield: serves 3 to 4
Cucumber Sandwich
Ingredients:
•2 medium size Cucumbers ( make sure they haven’t been used)
•1 8oz. Package cream cheese
•2 t. Fiesta Mayo
•6 slices of bread, I like to use a multi grain
Instructions:
Peel and seed the cucumbers. Shred ½ of a cucumber and set aside, slice the rest of the cucumbers and set aside. Take the shredded cucumber and mix it in with the softened cream cheese and Mayo. Spread the mix on a piece of bread and now top with the sliced cucumbers, top with another piece of bread and enjoy.
Deviled Jalapeno Peppers
Ingredients:
•12 oz jar pickled whole jalapeno peppers, drained
•8 oz softened cream cheese
•2 hard-boiled eggs, peeled and finely chopped
•½ tsp Pain is Good Batch #218 Louisiana Style Hot Sauce
•1 Tbsp finely chopped red onion
•4 Tbsp real mayonnaise
Instructions:
Wearing rubber gloves, cut the peppers in half lengthwise and remove the seeds and veins. In a medium bowl, mix the cream cheese, eggs, Pain is Good Batch #218 Louisiana Style Hot Sauce, onion, and mayonnaise until well combined. Stuff the mix into the jalapeno pepper halves and place in a 9×13 pan lined with paper towels. Refrigerate for at least 1 hour. Transfer the jalapenos onto a platter before serving.
Fiesta Ding Chicken Wings
Ingredients:
16 chicken wings
1 cup Fiesta Spicy Wing Sauce
½ cup water
Fiesta Smoked Jalapeno Mayo
Instructions:
Arrange the chicken wings in a single layer in a roasting pan. Add water to pan. Cover with foil and bake at 350 degrees for one hour. Drain excess liquid. Pour the wing sauce into a large bowl, add the wings and toss to coat. Place wings back in the pan and turn the oven to broil. Broil the wings for 3-5 minutes to brown. Serve immediately with Fiesta Smoked Jalapeno Mayo. Have lots of napkins ready!
Fiesta Raspberry Jalapeno Dressing
Ingredients:
3 oz Fiesta Raspberry Jalapeno Sauce
3oz of balsamic vinegar
1 Tbsp olive oil
Instructions:
Combine all ingredients in blender and “zap” for 2 or 3 seconds. Pour over fresh green salad. Suggestion: Add feta cheese or crumbly bleu cheese, walnuts or pecans. Either are “juanderful”!
Fiesta Raspberry Jalapeno Glaze
Bake or grill chicken until 90% done. Brush on Fiesta Raspberry Jalapeno Sauce with basting brush and finish baking or grilling chicken.
Fiesta Steak
Pierce steak with fork 15 times on both sides. Mix lime juice, oil, tequila, Pain is Good Batch #37 Seasoning in a bowl and pour over the steak. Cover and refrigerate at least 5 hours, turning steak occasionally. Remove steak from marinade: reserve marinade. Grill steak 3 or 4 inches from hot coals, about 10 minutes on each side, brushing occasionally with remaining marinade. Take off grill and cover with salsa then top with sour cream.
It looks and tastes great!!
Hamburgers Au Poivre
Ingredients:
1 lb ground beef
1 Tbsp Bilardo Brothers Steak Rub
1 Tbsp brandy or tequila
3 Tbsp red wine
Instructions:
Mix the ground beef and Bilardo Brothers Steak Rub, make into patties (approx. 4 to 5) cook in a large skillet over medium heat approximately 4 minutes on each side. Remove the burgers from skillet, drain fat, place back on burner and add brandy or tequila, It will ignite so be careful. Then add the wine and stir to make sauce, pour over burgers.
Hot Jerk Chicken Wings
Ingredients:
•¼ cup Pain is Good Batch #114 Jamaican Jerk Hot Sauce
•16 chicken wings (raw)
•1/2 cup Pacific Island Soy Sauce (other brands may be substituted)
•1/8 cup water
Instructions:
Preheat oven to 350 degrees. Rinse wings well under cold water. Transfer the wings to a large bowl, and pour the Pacific Island Soy Sauce over wings, making sure they are all coated. Place the coated wings in a roasting pan. In a small bowl, mix the Pain is Good Batch #114 Jamaican Jerk Hot Sauce with the water and evenly coat the wings with the sauce. Cover tightly with foil. Bake for 1 hour and serve hot. Additional Pain is Good Batch #114 Jamaican Jerk Hot Sauce can be used for dipping if desired.
Island Shrimp and Rice
Ingredients:
•1 pound peeled and divided shrimp with tails on
•1/3 cup Pain is Good Batch #114 Jamaican Style Hot Sauce
•½ cup freshly squeezed lime juice, divided
•½ cup fresh pineapple juice, divided
•1/8 cup fresh cilantro, finely chopped
•2 T. olive oil
•1 cup white rice
•1 1/2 cups canned chicken broth
Instructions:
In a gallon sized storage bag, combine the shrimp, olive oil, ¼ cup of the lime juice, ¼ cup of the pineapple juice and the Pain is Good Batch #114 Jamaican Style Hot Sauce. Seal the bag tightly and refrigerate for 2 hours. To prepare the rice, bring the broth and remaining juices to a boil in a small pot. Add the rice and the cilantro and lower the heat to a simmer. Cover for 20-25 minutes and serve hot with the shrimp. To prepare the shrimp, skewer the shrimp evenly on 4 metal skewers. Grill them for 3-4 minutes on each side, turning once, until cooked through. Serve over the top of the steamed rice.
Jamaican Meat Balls
Ingredients:
•1 lb ground beef
•1 large egg
•¼ c. chopped onion
•1/3 c. dried bread crumbs
•½ c. parmesan cheese
•¼ cups milk
•1 T. Pain is Good Batch #114 BBQ Sauce
Instructions:
Mix all ingredients together, shape mix into 1 & ½ inch balls. Heat 1 T. oil in a large skillet and heat over medium heat until brown. Place in bowl, pour Pain is Good BBQ sauce over, serve.
Juan Great Omelet
Ingredients:
3 oz. can shrimp
3 oz. can salmon
¼ cup mushrooms
¼ cup diced asparagus spears
4 eggs, whipped
2 Tbsp sour cream
1 Tbsp vegetable oil
½ cup Fiesta Smoked Jalapeno Con Queso
4 oz. Fiesta Chipotle Salsa
Instructions:
Heat vegetable oil, pour ½ the eggs in skillet, when the eggs start to cook drag them a little at a time going around the entire skillet to the middle of the skillet, let the raw egg run to the outside continue to do this till very little raw egg is left. Spoon ½ of all the ingredients onto ½ of the egg, except Fiesta Chipotle Salsa. Fold the other side of the omelet over all the ingredients forming a pouch. Top with the salsa and sour cream.
Don’t worry if the egg isn’t totally done when you fold it, the heat will continue to cook it to the correct temperature. Remember an omelet should not be brown, so don’t overcook. Repeat process for second omelet.
Yields 2 Omelets
Juan Meat & Taters
Ingredients:
•3 lb round steak
•2 lb potatoes
•8 oz. Pain is Good Batch #218 Salsa
•2 T. Pain is Good Batch #37 Jalapeno Salt
•1 c. water
Juan’s Party Mix
Ingredients:
•1 c. Pain is Good Batch #37 Trail Mix
•¼ c. butter
•4 t. Worcestershire sauce
•8 c. Chex cereal
•1 c. pretzel sticks
Instructions:
Melt butter, add Worcestershire sauce. Gradually add all ingredients and stir to evenly coat. Bake for 1 hour at 250 degrees, stir every 10 minutes.
Juanderful Deviled Eggs
Ingredients:
•12 eggs
•4 oz cream cheese
•¼ cup Fiesta Chipotle Mayonnaise
•2 T. Fiesta Jalapeno Dip Mix
•1 T. Pain is Good Batch #37 BBQ Sauce
•2 t. Smokey Chipotle Mustard
•1 t. Bilardo Meat Seasoning
Instructions:
Cover the eggs with cold water in a large sauce pan, cover; bring to a boil for 5 min. Remove from heat and let stand for 20 minutes. Cool eggs under cold water, make sure they are cool. Discard the shells and cut eggs lengthwise into halves. Remove the yolks and mash in a bowl; add all ingredients. Spoon the mix into the egg whites. A sprinkle of paprika looks good! Cover and chill until serving time.
Juanderful Mexican Lasagna
Ingredients:
1 lb ground beef
1 can of whole kernel corn (drained)
1-15 oz bottle of Dos Hombres Cilantro Salsa
8 oz Fiesta Chipotle Ketchup
4 oz water
3 Tbsp Texas Longhorn Hott Damn Chili Fixins’
16 oz cottage cheese (small curd)
2 eggs beaten
¼ cup Parmesan cheese
12 corn tortillas (not cooked)
Instructions:
Preheat oven to 375 degrees. Brown beef and drain the fat. Add corn, Dos Hombres Cilantro Salsa, Texas Longhorn Hott Damn Chili Fixins’, Fiesta Chipotle Ketchup, and water. Stir often. Combine cottage cheese, eggs, Parmesan cheese; mix well. Arrange 6 tortillas on the bottom of a lightly greased 9×13 pan. Overlap the tortillas as needed. Top with ½ the meat mix, spoon on the cheese mix over meat. Place the remaining tortillas over the cheese overlapping. Top with the rest of the remaining meat mixture. Bake in preheated oven at 375 degrees (approx. 30 minutes.) Remove from oven and top with Parmesan cheese, let stand for 10 minutes before serving.
Juan's Beef and Rice
Ingredients:
2 lb. ground beef
½ diced onion (medium)
1-4 oz can diced green chilies
1-8 oz can tomato sauce 1-15 oz jar Dos Hombres Cilantro Salsa
2 cups water
3 Tbsp Texas Longhorn Hott Damn Chili Fixins’
1 cup raw rice (converted)
Instructions:
In a large skillet, brown the beef 10-12 minutes or until cooked through. Drain off the excess grease. Add in the water, Texas Longhorn Hott Damn Chili Fixins and the Dos Hombres Fresh ‘n Chunky Salsa. Stir well over high heat until the mixture begins to boil. Add in the remaining ingredients and lower the heat to low. Stir until well combined, cover and cook for 45 minutes to 1 hour until the rice is fully cooked.
Yield: 6 large servings
Juan's Sweet Pork Chops
Ingredients:
6 oz applesauce
6 oz Fiesta Chipotle Ketchup
1 small onion
6 pork chops
4 oz Bilardo Brothers Pork Rub
2 oz cooking oil
Instructions:
Coat chops with Bilardo Brothers Pork Rub one-half hour before cooking. In a large frying pan heat oil, add onions and cook until tender. Add the pork chops and brown on each side. Mix applesauce and ketchup in a bowl and pour over chops. Let simmer for ½ hour. Goes great with your favorite potato dish!
Kansas City BBQ Chicken Salad
Ingredients:
3 boneless, skinless chicken breast, grilled and thinly sliced
1 small head of red leaf lettuce, rinsed and chopped
1 small head of green leaf lettuce, rinsed and chopped
2 large tomatoes, diced
1 bunch cilantro, cleaned and chopped
1 15oz. can of corn, drained
1 15oz. can of black beans, drained and rinsed
4 green onions, chopped
½ cup ranch dressing
½ cup Cowtown Original BBQ Sauce
Instructions:
Prepare the dressing by mixing together the ranch dressing and the Cowtown Original BBQ Sauce. Set aside.
Divide prepared lettuce among six dinner plates. Evenly divide the corn, beans, tomatoes and onions and sprinkle over the lettuce on each plate. Add approximately ½ breast of prepared chicken on top of the salad. Finally, generously sprinkle on the cilantro before drizzling on the dressing to each plate. Serve immediately.
Kansas City Contest Ribs
Ingredients:
•1 slab pork spareribs or baby back ribs, trimmed
•1 package Bilardo Brothers Meat Rub
•Bilardo Brothers BBQ Sauce, any flavor
•½ cup apple cider or juice
Instructions:
Moisten ribs with the apple cider or juice. Generously spread Bilardo Brothers Meat Rub over both sides of the ribs. Place ribs in a 250 degree covered grill or smoker. After 90-120 minutes of cooking, wrap rack of ribs tightly in heavy aluminum foil and return to the cooking source. Continue cooking for another 60 minutes or until the meat pulls easily away from the bone. During the last 10 minutes remove the foil and baste both sides of the ribs with any flavor of the Bilardo Brothers BBQ Sauce to taste. Serve with additional warmed sauce.
*Hint: Fill a clean spray bottle with apple cider or juice and spritz meat at 20 minute intervals while smoking to keep ribs sweet and moist.
Kansas City Steak Kabobs
Ingredients:
2½ lb. top sirloin steak cut into 1-½ inch cubes
1 fresh pineapple, peeled, cored, and cut into 2 inch pieces
1 large bell pepper, cored and cut into 2 inch pieces
1 medium onion, quartered
Cherry tomatoes (2 for each kabob)
Salt and Pepper
1 cup Cowtown Original BBQ Sauce
6 – 8 kabob skewers-soaked in water at least two hours prior to grilling.
Instructions:
Prepare a hot fire on your charcoal or gas grill. To prepare the kabobs, start with a piece of steak and alternate pieces of bell pepper, pineapple, onion, and cherry tomatoes between the cubes of sirloin. Your finished Santa Fe Steak Kabob will consist of 3 cubes of top sirloin (both ends and the middle of skewer). Alternate pieces of bell pepper, pineapple, onion, and cherry tomatoes between the cubes of sirloin. Place on grill 6-8 minutes, turn, and grill an additional 6-8 minutes to desired doneness. During the last two minutes of cooking, slather on Cowtown Original BBQ Sauce. Serve immediately.
Kansas City Turkey Hash
Ingredients:
1 lb. ground turkey
1 medium onion, diced
1 medium green bell pepper, finely chopped
1 tsp minced garlic
16 oz. can stewed tomatoes
¾ cup instant rice, uncooked
¼ cup Cowtown Original BBQ Sauce
8 oz. can tomato sauce
¼ cup grated cheddar cheese
Instructions:
In a medium skillet, brown ground turkey with onion, green pepper and garlic until cooked through. Drain off any excess grease and stir in the Cowtown Original BBQ Sauce. Add the stewed tomatoes, tomato sauce and instant rice, stirring well. Pour into a casserole dish and microwave for 7 minutes. Add cheese and heat for another 1½ minute. Yield: Serves 4
Mediterranean Harissa Lamb Shoulder
Ingredients:
3-4 lb. boneless lamb shoulder
1 tsp salt
1 tsp pepper
2 sprigs fresh rosemary
1 cup dry white wine
1- 6.75 oz. bottle Pain is Good Batch #112 Jalapeno Harissa Sauce
Instructions:
Clean the lamb shoulder and pat dry. Using a skewer, poke two holes into the center of the lamb shoulder and completely insert the rosemary sprigs into the holes. In a large zip lock bag, combine the wine, salt and pepper and the bottle of Pain is Good Batch #112 Jalapeno Harissa Sauce. Place prepared shoulder into the zip lock bag, seal and refrigerate for at least 12-18 hours prior to cooking. To cook: Preheat oven to 325 degrees. Empty the lamb shoulder including the marinade into a baking pan. Cover with aluminum foil. Bake in preheated oven at 325 degrees for 70-90 minutes or until internal temperature reaches 160 degrees on inserted meat thermometer (medium doneness).
Peppercorn Brisket
Ingredients:
3-4 lb beef brisket, trimmed
1 cup Soy Sauce
1 cup water
½ cup Bilardo Brothers Peppercorn Steak Rub
¾ cup Chef Dan Mild BBQ Sauce
1 pkg fresh buns
Instructions:
Preheat oven to 350 degrees.
In a shallow dish/container, combine soy sauce and water. Add brisket and marinate in liquid for 24 hours. Remove brisket from marinade and sprinkle with Bilardo Brothers Peppercorn Steak Rub. Place brisket in a roasting pan, cover with foil and bake in preheated oven for 2 ½ hours until internal temperature is 170 degrees when tested with a meat thermometer. Then place brisket in refrigerator for one hour to cool. Slice and serve on buns with Chef Dan Mild BBQ Sauce.
Pollo Espectacular (Chicken Spectacular)
Ingredients:
3 c. cooked, diced chicken
1 Package Uncle Ben’s wild and white rice cooked
1 can Cream of celery soup
1 med. Jar sliced pimento
1 med. Onion, diced
1 can French style green beans, drained.
1 c. Fiesta chipotle mayo
1 T. Bilardo Brothers chicken rub
1 c. cheddar cheese, shredded
Instructions:
Pre-heat oven to 350 degrees. Mix all ingredients together except cheese and pour into a greased 3 qt. Casserole dish and top with the cheese. Bake for 25 to 30 minutes.
Roasted Red Potato Wedges
Ingredients:
8 mediums sized red potatoes, scrubbed
3 Tbsp melted butter
1/3 cup Bilardo Brothers Chicken Rub
Aluminum foil for roasting
Instructions:
Cut the cleaned potatoes in half, leaving skin on. Cut each half into 4 wedges. Prepare the potatoes on a piece of aluminum foil large enough to fold over and seal the potatoes inside for roasting. Using a pastry or basting brush, brush each wedge with the melted butter. Sprinkle each wedge generously with the Bilardo Brothers Chicken Rub. Seal potato wedges in foil and roast over high heat on grill for 30 minutes.
Salmon Croquettes
Ingredients:
15 oz. can salmon
1 ½ cup mashed potatoes
¼ cup diced green onion.
2 Tbsp diced celery
1 tsp Pain is Good Batch #218 Chipotle Powder
2 Tbsp minced yellow onion
1/3 tsp diced thyme
¼ tsp garlic powder
¼ tsp. black pepper
1 egg lightly beaten
¼ cup cornmeal
¼ cup flour
2 ½ cups vegetable oil
½ cup Fiesta Smoked Jalapeno Mayo Spread
Instructions:
Combine everything except oil, cornmeal, flour and Fiesta Smoked Jalapeno Mayo Spread. Mix all ingredients well and form into balls then flatten into patties. Dip in cornmeal then flour and coat well. Heat vegetable oil till hot and place the patties in oil, fry till golden brown. Drain and top with Fiesta Smoked Jalapeno Mayo Spread.
Sloppy Juans (Joe's)
Ingredients:
1 pound ground beef
½ cup finely chopped sweet yellow onion
¼ cup finely chopped green bell pepper
1 jalapeno, finely minced
1 tsp Bilardo Bros. Peppercorn Steak Rub
1 Tbsp Texas Longhorn Hott Damn Chili Fixins
1 ½ cups Pain is Good Batch #218 Barbeque Sauce
1 tsp Fiesta Smoked Jalapeno Mustard
Instructions:
Brown ground beef in a skillet; drain. Stir in onions, green pepper, jalapeno, Bilardo Bros. Peppercorn Steak Rub and Texas Longhorn Hott Damn Chili Fixins. Cook until the beef is crumbly and cooked thoroughly, stirring constantly. Add Pain is Good Batch #218 Barbeque Sauce and Fiesta Smoked Jalapeno Mustard and mix well.
Spoon on to hamburger buns.
Yield: 4 servings
Slow-Cooked Mexican Style Short Ribs
Ingredients:
4 to 5 lb. short ribs
¼ cup diced green chilies
10 oz. water
6 to 8 beef bouillon cubes
2 Tbsp Texas Longhorn Hott Damn Chili Fixins’
Instructions:
In a large skillet brown all sides of the ribs. Meanwhile, mix all remaining ingredients into a 5-quart slow cooker (crock pot). Once the ribs have browned, place them into the prepared slow cooker. Cover and cook on low for 6 to 8 hours. Great served with baked potatoes, prepared mashed potatoes, or rice. Yield: serves 6
Sweet & Hot Gouda Calzone
Ingredients:
1 can crescent roll dough
6 oz gouda cheese
3 oz Fiesta Bread & Butter Jalapeno Dip Mix
Instructions:
Unroll the dough into1 large piece, place the gouda cheese in the middle, top with Fiesta Bread & Butter Jalapeno Dip Mix. Fold the dough around the cheese to conceal. Bake in oven at 350 degrees for 15 to 17 minutes, until brown.
Sweet and Spicy Nuts
Ingredients:
2 cups Pain Is Good Batch #218 Hott Nuts
2 Tbsp melted butter
1 Tbsp sugar
Instructions
Preheat oven to 325 degrees
Toss the Pain Is Good Batch #218 Hott Nuts in the melted butter, sprinkle with sugar until well coated. Spread on a baking sheet and bake at 325 degree oven for 15 minutes. Stir every 3 to 5 minutes.
You can also do this on the stove top in a skillet over medium heat.
Texas Hot Hash
Ingredients:
1 lb ground beef
1 med onion, thinly sliced
1 med green bell pepper, finely chopped
1 tsp minced garlic
16 oz. can stewed tomatoes
¾ cup instant rice, uncooked
4 Tbsp Texas Longhorn Hott Damn Chili Fixins
8 oz. can tomato sauce
¼ cup grated cheddar cheese
Instructions:
In a medium skillet, brown ground beef with onion, green pepper and garlic until beef is cooked through. Drain off any excess grease and stir in the Texas Longhorn Hott Damn Chili Fixins. Add the stewed tomatoes, tomato sauce and instant rice, stirring well. Pour into a casserole dish and microwave for 7 minutes. Add cheese and heat for another 1½ minute. Yield: Serves 4
Vodka Chicken Piccata
Ingredients:
4 boneless, skinless chicken breast halves
4 Tbsp Bilardo Brothers Chicken Rub
2 Tbsp butter
2 Tbsp olive oil, divided
½ cup vermouth
2 Tbsp lemon juice
1 Tbsp capers
1 cup Mama Capri Vodka Pasta Sauce
5 oz your favorite pasta, cooked
Instructions:
Place one chicken breast between 2 pieces of plastic wrap at least double the size of the chicken breast. Using a wooden mallet, pound the breast to approximately ½” to ¾” thick. Repeat with the remaining breasts. Sprinkle both sides of each chicken breast with ½ Tbsp Bilardo Brothers Chicken Rub. Heat oil in a large skillet on medium heat, add two chicken breasts and cook 4-6 minutes on each side until brown on all sides. Remove chicken from the skillet, keep warm. Add the remaining 1 Tbsp olive oil and cook the remaining 2 chicken breasts. Add Mama Capri Vodka Pasta Sauce and vermouth into skillet. Cook on high heat and boil until reduced by half, scraping up any brown bits. Remove from heat, add the capers, lemon juice and butter. Mix together. Put pasta on a plate, top with chicken, and pour sauce over top. Yield: serves 4
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