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Sassy Saucy WRAP It Up Buffet Bar

This recipe is designed for that perfect Super Bowl Football Party. All the prep can be done ahead of time and then just set it out and let your guests assemble their very own wrap. These are small size but when they are full, they will fill you up for sure. Lay out all the following ingredients on big cutting board or platter. Give your guests place to assemble.

  • 10-12 " flour tortillas or wraps (for gluten free, use rice flour tortillas found in any store's gluten free section or large iceberg lettuce leaves)
  • whipped cheesy spread (see recipe)
  • rotisserie chicken (sliced in chunks)
  • pastrami slices
  • salami slices
  • dill pickles
  • sliced black olives
  • lettuce
  • bacon chutney (see recipe)
  • avocado
  • sliced tomatoes or sun dried tomatoes
  • spicy mustard dip (see recipe)

  1. Make cheesy spread, bacon chutney and mustard dip ahead of time and store in fridge.
  2. Can cut up all other ingredients and store in fridge.
  3. Can heat tortillas if you prefer but not required.
  4. Put everything out in a buffet layout for people to make their own wraps.

This recipe is mostly prep. Your guests will create the wrap themselves.

Suggest your guests start by slathering the cheesy spread on half the tortilla. Place chicken on the half without the cheese, then add toppings laying things like salami or pastrami slices on the cheesy side. Start by rolling the chicken side because the cheese spread helps "glue" the wrap together and keep the contents from falling out.

Prep Time: 2 hours - Cook Time: 5 minutes ; Yield: 12
Serving Size: variable

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Sticky Sweet Pulled Pork

This has to be one of the easiest and best tasting pulled pork recipes you'll ever try.

  1. Prep pork by cutting away excess fat.
  2. Dissolve brown sugar into vinegar. Fill turkey injector with solution. Inject throughout pork into thicker parts of the meat.
  3. Rub pork with BBQ spice rub and place in fridge for 30-90 minutes.
  4. Start smoker and remove pork from fridge.
  5. Place pork on the top level of the smoker. Close it up and let cook for 2 hours.
  6. After 2 hours check meat temperature by placing thermometer into thickest part. If it isn't 100 degrees put it back in until internal temperature reaches it.
  7. Once pork reaches 100 degrees start basting with grill glaze. Go lightly at first since you'll be doing this for a few hours.
  8. Continue cooking and basting until internal temperature reaches 160 degrees.
  9. Remove from smoker and place in a pan to rest. Once slightly cool begin pulling apart into shreds.
  10. Toss with remaining sauce and serve.

You'll need a turkey baster and smoker to make the most of this recipe.

Prep Time: 1 hour, 40 minutes - Cook Time: 4 hours ; Yield: 6-8 servings

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Holiday Ham

Simple to make glaze for your next holiday ham.

  1. Mix Grill Glaze together with orange juice and heat until warm.
  2. Heat ham until the internal temperature is 100 degrees.
  3. Take ham out of the oven and slice gently on the top creating a diamond pattern.
  4. Glaze ham every 15 minutes until the ham reaches 140°.
  5. Serve with remaining glaze.

Cooking times will vary depending on your appliances. Also, serving size depends on the size of the ham.

- Cook Time: 1 hour

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Bacon Chutney

Bacon Chutney

If you're looking for a fun and tasty appetizer then grab your crackers and try this at your next party.

  1. Mix ingredients in pan and cook over medium heat until thick.
  2. Pour over goat cheese or cream cheese for a unique appetizer, or use as a condiment topping.

Prep Time: 20 minutes - Cook Time: 15 minutes

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Bacon and Asparagus Stuffed Pasta

If you love bacon you have to try out this recipe!

  • 2 cups asparagus, sliced into 1/2” pieces
  • 1 cup mascarpone cheese
  • 3 garlic cloves, minced
  • 2 pkg pancetta, diced
  • 2 Tbsp butter, unsalted
  • 2 shallots, minced
  • 4 Tbsp fresh sage leaves, julienne (about 20 leaves)
  • 2 Tbsp flour
  • 2 cup milk (2%)
  • 1 pkg wonton wrappers (fresh pasta is also an option)
  • 1-2 Tbsp sea salt
  • salt and pepper to taste
  • Garnish with fresh grated Parmesan cheese and sage leaves

  1. In a fry pan, saute 1 pkg of pancetta and asparagus until done. Add garlic and continue cooking until garlic is tender.
  2. Remove from the pan and let cool. Reserve pan for creating the sauce.
  3. Place pancetta mixture in a food processor with mascarpone cheese. Pulse to blend the asparagus slightly. Set aside.
  4. In the same pan, saute the remaining pancetta. Add butter, shallots and sage leaves over low heat. Continue cooking until the shallots are limp.
  5. Add flour to the pancetta sage butter, creating our roux. Cook for a couple of minutes to cook the flour a bit.
  6. Add milk and let warm over low heat. If the sauce gets too thick, add more milk. Taste here to adjust seasoning of sauce if needed.
  7. Bring several cups of salted water to a boil.
  8. Lay out one wonton wrapper, place a tsp of pancetta filling slightly off-center. Moisten 2 edges with water and fold over to form half triangle. Repeat until filling is gone.
  9. Cook pasta in boiling water a few at a time. They only take 3-5 minutes. Remove gently.
  10. This gets plated as they are done. A small amount of sauce, pasta, more sauce then garnish.
  11. Serve with a very light dusting of fresh grated Parmesan cheese and julienne sage leaves.

Prep Time: 10 minutes - Cook Time: 50 minutes ; Yield: 6 servings

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Pulled Pork Tacos with Coleslaw and Lime

Pulled Pork Tacos with Coleslaw and Lime

If you're looking for a taco bar to go this is a great idea!

  1. In a large bowl, whisk together mayo, celery salt, BBQ Sweet Heat, rice vinegar and sugar.
  2. Add cabbage. Stir to combine and place in the fridge to cool.
    Pulled Pork
  1. Rub meat with BBQ Sweet Heat.
  2. Cook the meat by placing it into an uncovered pan on low heat in the oven, on low heat on the grill (coals on one side and meat on the other), or in a smoker. Cook for 5-6 hours.
  3. Cool and pull into bite sized pieces.
    Taco Bar
  1. Wrap corn or flour tortillas in foil and place on the grill to heat.
  2. Assemble a build your own taco bar with the pulled pork, tortillas, Sauce Goddess Sweet & Spicy Grill Glaze, coleslaw, shredded cheese (optional) and lime wedges.

Due to the long 6 hour cook time of the pork, you'll want to make it ahead of time and reheat when you are ready to serve. The pork shoulder slicing technique lessens the cooking time and imparts more rub flavor throughout the meat.

Prep Time: 30 minutes - Cook Time: 6 hours

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Sticky Sweet Polynesian Pork Skewers

Sticky Sweet Polynesian Pork Skewers

Interesting twist on the traditional grilled skewers.

  • 1/4 cup pineapple juice
  • 2 Tbsp soy sauce or gluten free tamari
  • 2 Tbsp fresh ginger, grated or minced very fine (using a microplane is best)
  • 1/4 cup rice vinegar
  • 3/4 cup of Sauce Goddess Sticky Sweet Sauce (you can use Sweet & Spicy or Sweet Red Devil if you want)
  • 2 lbs pork loin or tenderloin, cut into 2” cubes
  • 1 red pepper cut into 2” pieces
  • 1 sweet onion cut into 2 “ pieces
  • 8 skewers

  1. In a bowl with a lid, mix the first 5 ingredients. Stir to combine. Taste for seasoning. If you like more salt, add more soy. If you like more tart flavors, add more vinegar. This is the time to adjust, before we place raw meat into the bowl.
  2. Pour off ½ cup of he liquid into a bowl for basting while grilling. That way this liquid won’t have any raw meat juices.
  3. Place the pork and veggies into container. Tighten the lid and shake to combine. Place in the fridge to marinade for 30-60 minutes.
  1. Preheat grill on medium heat.
  2. Place items on skewers alternating veggies and meat. Discard marinating liquid.
  3. Place skewers on the grill.
  4. Baste (with reserve marinade) and turn over as they brown. 3 to 4 times per skewer gets a nice even coat of sauce and browning.
  5. When the meat is done to 160 or fairly firm to the touch, remove from the grill.
  6. Serve with rice if desired.

Prep Time: 1 hour, 15 minutes - Cook Time: 20 minutes

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Pulled Pork Pizzas

  1. Stir mayonnaise, picante sauce, salt and pepper in a bowl. Refrigerate until ready to use.
  1. Add olive oil to a heavy bottom pot.
  2. Add pork and warm over medium heat. Sprinkle pork with SAUCE GODDESS LATIN HEAT RUB.
  3. When warm stir in SWEET AND SPICY GRILL GLAZE.
  4. Remove pork from pot and spread on a cookie sheet, place under a pre-heated broiler for 1-2 minutes for sauce to get caramelized.
  5. Remove from broiler allow to cool.
  6. In separate bowls put grated cheese, diced onions, and torn cilantro leaves.
  1. Build a fire on one side of your grill. Use the flame of your choice (I prefer Kingsford charcoal with a sprinkle of Hickory wood).
  2. When coals are hot take one tortilla and spread lightly with sauce. Place second tortilla on top and press together. Sprinkle a few hickory chips on coals just before you place tortillas on grill and toast one side being careful not to burn.
  3. Flip over and sprinkle with pulled pork, onions, and cheese. When toasted move to the side of grill without heat and close the top until cheese is melted. Remove from heat.
  4. Drizzle Sweet and Spicy Grill Glaze over top, and sprinkle with cilantro.

Thanks to Jason for submitting this recipe.

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Grilled Pork Ribs

Grilled Pork Ribs

This takes all day, but worth the wait. You can bake the ribs ahead and freeze them.

  1. Slice ribs into 4 or 5 rib sections.
  2. Set oven to 200 degrees.
  3. Place ribs on a turkey rack so they bake over their fat not in it.
  4. Add a small amount of beer or water (to create steam). Cover with foil and bake for 4-5 hours until rib bones are sticking out. With baby back ribs this may take less time.
  5. Preheat your gas grill on medium low, or get those coals going. Place ribs on the grill and continue cooking.
  6. Baste generously with Sauce Goddess Sticky Sweet Grill Glaze and turn ribs as needed. Remove from the grill when done and pour fresh sauce over ribs.
  7. Let rest for 5 minutes or so. Slice and serve.

- Cook Time: 6 hours ; Yield: 6-8 servings

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Luau Pork with Mango-Onion Confit and Orange-Mango Sauce

Worth the wait!

Submitted by Suzanne Power

    Mango-Orange Confit
  • 2 Tbsp olive oil
  • 1/2 sweet onion, thinly sliced
  • 1 mango, diced
  • 1/4 cup dried cherries (re-hydrate in warm water for 10 minutes)
  • 1 tsp fresh oregano
  • 1/3 cup Sauce Goddess Sweet and Spicy Grill Glaze
  • 3 pound pork shoulder (Boston Butt)
  • salt and pepper
    Mango-Orange Goddess Sauce
  • 1 cup freshly squeezed orange juice
  • 1/2 sweet onion, finely diced
  • 1 cup Sauce Goddess Sweet and Spicy Grill Glaze
  • 2 mangos, diced
  • 1/4 cup brown sugar
  • 1/4 cup bourbon (optional)
    Grilled Fruits
  • Several firm bananas
  • Fresh pineapple slices
  • Fresh peaches, cut in half, cored, skins on
  • 1/2 cup Mango-Orange Goddess Sauce (recipe above)
    Coconut Rice
  • 3 Tbsp unsalted butter
  • 2 Tbsp finely chopped green onion (white and green parts)
  • 1 1/2 cup jasmine rice
  • 1 1/2 cup water
  • 1 1/2 cup coconut milk
  • 1/2 tsp salt

  1. Preheat oven to 350. Line a roasting pan with foil. Mix olive oil, onion, mango, cherries, oregano and Spicy Grill Glaze in a medium bowl. Set aside.
  2. Rub the roast with salt and pepper. Place the roast on a rack in the pan. Pour confit over the roast. Cover the roast with foil and place in oven. Bake 4-6 hours or until done. When the roast has 2 hours left, remove the foil.
  3. Make the sauce-combine O.J., Spicy Grill Glaze, mangos, brown sugar and bourbon in a small saucepan. Bring to a boil, and then simmer slowly for 45 minutes.
  4. 30 minutes before the pork is done, begin the rice. In a large saucepan, sauté the green onion in the butter for one minute. Add the rice and continue to sauté until the rice is coated with the butter and begins to turn opaque. Add the water, coconut milk and bring to a boil, stirring frequently. Add salt and stir one final time. Immediately turn the heat to low, cover the pot and cook for 25 minutes. After 25 minutes, remove from the heat and let stand.
  5. Heat the grill and prepare the fruits.
  6. Remove the pork for the oven, tent with foil and let rest for 10 minutes. Pull the pork apart into bite sized pieces.
  7. While the meat is resting, brush the fruits with the sauce and grill 2-3 minutes until grill marks appear.
  8. Serve rice topped with pork, sauce and grilled fruits.

- Cook Time: 6 hours, 30 minutes

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