Prep : 6 mins.
Grill: 14 minutes
1 pound lean
1 to 2 Tbsp. Deep
River Specialty Foods Belgian Beer Mustard
1/4 tsp. ground
3 to 4 oz. white
cheddar cheese, sliced
4 hamburger buns,
split and toasted
1/4 cup Deep
River Specialty Foods, Black Bart's Spiced Rum Grill Sauce
Toppers such as
arugula or lettuce, tomato slices and red onion slices are optional.
1. In a large
bowl, combine meat, mustard, salt and pepper; mix well. Shape into four
3/4- inch thick patties.
2. Grill patties
on rack of covered gas or charcoal grill directly over medium
heat for 14 to 18 minutes or until done (160 degrees). Turning once.
3. Top burgers
with sliced cheese the last minute of grilling. Serve on toasted buns
with warm Black Bart's Spiced Rum Sauce and toppers.
Yield: 4 servings
This recipe is
great for feeding a crowd. Blurs the line between baked beans and chili.
Prep 15 minutes
8 oz. lean ground
8 oz. bacon,
1 cup onions,
1 - 16 oz. can
pork and beans in tomato sauce, drained
1- 16 oz. can lima
beans or a 15 1/2 oz. can butter beans, rinsed and drained
1- 15-16 oz. can
kidney beans, rinsed and drained
1/2 to 3/4
cup Deep River Specialty Foods Rodeo Whiskey Grill Sauce
1. In large skillet, cook beef, bacon
and onion until meat is browned and onion is tender. Drain off the fat.
2. In a 3-quart casserole, combine beans,
and Deep River Specialty Foods Rodeo Whiskey Grill Sauce. Stir
in meat mixture until well combined.
3. Bake, covered, in a 350 degree oven
for 45 to 50 minutes until heated through.
Yield: 12 servings
Cracked Spur Brisket Chili
1 # ground sirloin, cooked and drained
2# Smoked Brisket, fine chopped
4 1/2 cups Organic Beef stock
2 1/4 cups water
2 14 oz. bottles of Deep River Specialty Foods Cracked Spur Sauce
1/3 cup onion, fine chopped
3 large cloves Texas Black Gold Garlic, minced
4 Tbsp. Corn Masa
1 Tbsp. canola oil or lard
1 Tbsp. ground Cumin
1 tsp. Kosher Salt
In a 3 quart pot over medium-low heat,place 1 tablespoon oil adding onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the stock, the water and gradually whisk in the corn masa to avoid lumps. Add the beef and brisket, any juices,and the Cracked Spur Sauce then bring to a simmer over high heat. Reduce heat to maintain the barest simmer and cook stirring occasionally, until the meat is tender but still somewhat firm and 1 1/2 to 2 cups of thickened but still liquid sauce surrounds the cubes of meat, about 2 hours.Add more salt if needed to taste. At this point it may look like there is excess sauce. Turn off the heat and let the chili stand for 30 minutes, during which time the meat will absorb about half of the remaining sauce in the pot leaving the meat bathed in a thick, somewhat fluid sauce. Stir in additional broth or water if the mixture seems a bit too dry. If the mixture seems a bit loose and wet, allow it to simmer a bit more.
reheat gently and serve in individual bowls with a dollop of sour cream and a lime wedge.
Yield 6 Servings
Pumpkin Chipotle Soup with Avocado Cream
2 jars - Deep River Specialty Foods Pumpkin Chipotle Braising Sauce
1 - Chipotle pepper in adobo
1Tbsp. adobo sauce from can of the above
6-61/2 cups reduced sodium chicken broth
1 Tbsp. dried onion minced
1/2 tsp. garlic powder
1 Tbsp. cumin
1/2 tsp. chili powder
2 cups cream
1/2 pound Kielbasa sausage, sliced and pan browned
1 - 14/15 oz. can black beans, drained and rinsed
1/2 tsp. smoked paprika
2 small or 1 medium avocados
1Tbsp. lime juice
1/2 cup buttermilk
2 Tbsp. olive oil
1/2 tsp, salt