Father to Son, Mother to Daughter, Generation to Generation

                            BLACK BART'S BURGERS

A trio of basic ingredients – Deep River Belgian Beer Mustard,

 Sharp White Cheddar Cheese and 

Deep Rivers Black Bart's Spiced Rum Grill Sauce –

Transforms these burgers into incredible!

 

 

Prep : 6 mins.                 Grill: 14 minutes

1 pound lean ground beef

1 to 2 Tbsp. Deep River Specialty Foods Belgian Beer Mustard

1/4 tsp. salt 

1/4 tsp. ground black pepper

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



RODEO WHISKEY BAKED BEANS

This recipe is great for feeding a crowd. Blurs the line between baked beans and chili.

Prep 15 minutes                   Bake 45 minutes

8 oz. lean ground beef

8 oz. bacon, chopped

1 cup onions, chopped

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


Avocado Cream

2 small or 1 medium avocados

1Tbsp. lime juice

1/2 cup buttermilk

2 Tbsp. olive oil

1/2 tsp, salt

  1.  Combine  ingredients through chili powder and process in blender, 1/2 amount at a time for 1 minute each batch. Add 1 tbsp. at a time of chicken broth if too thick. Pour into dutch oven.

  2.  Brown sausage in 1 Tbsp of olive or coconut oil until browned over medium heat for 3 minutes. Stir in black beans and paprika, and cook 1 minute more.  

  3. Gradually add cream and heat soup over medium low, stirring to prevent burning.

  4.  Process avocado, next 4 ingredients ,in blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time ,to reach desired consistency.

  5.Ladle soup into serving bowls, top with sausage mixture and avocado cream. 

 Servings 6-8