PORK

 1 pack OLE’ “Burrito Grande” flour tortillas (10”)
1/4lb. hamburger per person
1/3 cup chopped lettuce per chalupa
1 T. chopped jalapeno’ peppers per chalupa
2 T. Mexican 4 Cheese per chalupa
2 slices tomato per chalupa
1/2 tsp. Satan’s Breath® Jalapeño Garlic
1 T. olive oil
2 T. no fat sour cream per chalupa
 

Pre-heat a wok, put in olive oil and garlic.  When pan is hot, put in hamburger and cook till well done.  Set aside.  Now take a flat grill, drizzle with 1/2 tsp. olive oil and toast the Burrito On both sides.  After toasted, lay down and fill with hamburger, lettuce, jalapeno peppers, Mexican cheese, tomatoes and onion.  Top with sour cream.  Roll up and enjoy. 

4 center cut pork chops (1 pound each)
Sho-Nuff pepper sauce (moisten one side)
Sprinkle with Satan’s Breath® Jalapeño Garlic (use to taste)
salt to taste (There is no salt in Jalapeno Garlic Mix.)
 

Follow the above instructions for the pork chops, one side at the time. Cook until that side is dry, turn it over and repeat.  This will enhance the flavor.  If you are cooking on charcoal, put the seasoned side down. If you are cooking in the oven or broiler put the seasoned side up.  It is a surprisingly good taste.

NOTE!!! I have found it equally as good on beef. Sprinkle it on your pizza, hamburger or favorite sandwich or salad. You will be glad you did.

This can be done with any one of the 5 different Satan's Breath® Sausage Products.
 

1/2-lb. SATAN'S BREATH® CHORIZO SAUSAGE (per person)
 

Bake in a 400oF. preheated oven for 20 t0 30 minutes depending
on oven until brown on all sides.    Or grill on a charcoal or gas grill
until brown and done.  Serve with black bean chili and rice.  Top
beans and rice with a couple pieces.  Makes a great dish.

 2-lbs. Satan's Breath® Boudin Sausage (roasted)
1.5-lbs. shrimp  (headed & peeled)
2-T. olive oil
1-T. minced garlic
1-soft ball size onion  (chopped)
1-large pepper (chopped)
1.5-tsp. salt (optional)
1/2-tsp gourmet black pepper (hand ground)
1-tsp Satan's Breath® Cajun Blend
1-T. Satan's Breath® Seafood Seasoning & Crab & Shrimp Boil
1-7oz. can Mexicorn (drained)
1-14.5oz. can stewed tomatoes w/ green chilies
2-T. Lea & Perrins Worcestershire Sauce
1-10 3/4oz. can of Greens Creole Shrimp Soup or
                            Campbell's Cream of Shrimp Soup
1-8oz. bottle of Doxee Clam Juice (water substitute)
2½ cup instant grits
 

Put the Boudin sausage on a sheet pan and put in a 400º oven and cook until almost done.  Remove it from the oven, cut into I" diagonal pieces and set aside.  Head and peel the shrimp and set aside.  Now chop the onion and bell pepper.  Put the 2-T. olive oil in a thick bottom 6 qt. sauce pan.  Cook the chopped onions and peppers until the onions are clear.  Now add the corn, tomatoes, Worcestershire sauce, and all the dry spices.  When the temperature is back up add the Shrimp soup and clam juice.  When it bubbles, set aside, and fold sausage and the uncooked shrimp into the grits.  The heat will cook shrimp.  I always cook the shrimp early and set them on the back right burner to stay warm while I cook the bread.  That right rear burner vents the oven and 10 to 30 minutes will not hurt. This is good for breakfast, a side dish, or as a main entrée.

 1 lb. black beans (soak overnight - drain next morning and cook in fresh water)
¼ cup salt pork
4 ham hocks
4 cups chicken broth
5 garlic cloves
1 bell pepper
2 onions, chopped
1 tsp. paprika
2 tsp. Satan’s Breath® Southwest Blend
1 T. Satan's Breath® X-Hot Chili Powder
2 bay leaves
red wine vinegar - (after cooked, before serving)
 

Simmer all ingredients, except wine vinegar, for 2 hours.  Stir in wine vinegar before serving.  Serve with white rice, pork, gravy, 1 big biscuit and fried bananas.                                                                          Serves 6

4-1lb. center cut pork chops
Sho-Nuff hot pepper sauce (to moisten the chops.)
Sprinkle chops to taste with Satan’s Breath® Cobra Garlic
Sprinkle chops heavy with Satan's Breath® Rustic Rub
Salt to taste (There is no salt in the spices)
 

Follow the above instruction for the pork chops, one side at the time.
When that side is done, turn, wet and repeat the instructions.  This will enhance the flavor.  If cooking on a charcoal grill put season side down and season the second side while cooking.  If cooking in the oven or broiler season each side again when you take them out to turn.
 

NOTE!! I have found this good for beef as well as pork.  Sprinkle on your pizza and burger as well as your favorite sandwich or salad.  You will be glad you did.  ENJOY!!!

 2½ lbs. center cut pork chops
2 T. olive oil
2 tennis ball size onions, chopped
1 cup bell pepper, chopped
1 T. minced garlic
2 cans sauerkraut, drained
1 can beef bouillon
salt to taste

Trim chops to remove any fat, salt to taste and sear them in a Dutch oven to seal flavor. Set aside. Stir fry onions, peppers and garlic. Add bouillon, peppers, onions garlic, sauerkraut and pork chops to the Dutch oven. Simmer, covered for 30 minutes until pork chops are tender. 

Heat oil to 400ºF.  Now slowly lower the turkey or ham into the oil.  Be very careful for the oil will try to boil over if done too fast.  When the temperature drops to 350ºF., hold that temperature to a constant 350ºF.  You will need a thermometer for the heat is very critical.
The rule of thumb is 3.5 minutes per pound.  The turkey needs to be thawed, but if it is thawed and very cold I allow 4 minutes per pound.  Just watch the turkey very carefully and do not allow it to burn.  Nothing is any worse than a burnt turkey at meal-time.  Overall time for a 20 pound turkey will be from 1 hr. 10 minutes to 1 hr. 20 minutes.
 

A GOOD MARINADE FROM "THE HOUSE OF SPICES"
1-pint of the same oil used to cook the turkey
2-T. Satan's Breath® Vindaloo
1 to 2 T. Satan's Breath® Cajun Blend
2-T Satan's Breath® Jalapeno Garlic
1-pint Satan's Breath® Breader & Hushpuppy Mix
 

Bring oil temp up to almost a boil on the top of the stove and whisk in the
in the spices.  Cut off the heat and let the spices steep for 20 minutes.
When cool enough put in your meat syringe and inject the turkey.  Inject
all parts and rub the inside of the cavity heavy.  Let the turkey sit in the refrigerator until ready to cook.  I leave mine in overnight.  When the oil is hot and ready to cook, take the turkey out, shoot a little more juice in it, rub the cavity again.   I dust it after rubbing the oil on the second time with a little Satan's Breath® Hush Puppy & Breader Mix inside and out.
It adds to the spicy taste and the crunch.

 1 lb. sausage
8 eggs
8 slices bread  (remove crust)
2-1/2 cups milk
1 tsp. dry mustard
1 tsp. salt
2 cups sharp cheddar cheese
 

Cook sausage and drain grease.
Butter bread and cut into cubes.
Sprinkle sausage over the top of bread cubes.
Sprinkle cheese over top of sausage.
Mix milk, eggs, salt, mustard and eggs together.
Pour over the top of the above ingredients.
Chill 8 to 12 hours overnight, so it will be ready in the morning.
Bake @ 350º F. for 45-45 minutes.
 

A recipe from Travis & Leslie Reeves, Mt. Airy, N.C.

 2-T. olive oil
2-T. minced garlic
1-tsp. salt
2-T. Satan's Breath® Steak Rub
6lbs. lean pork, cube in ¾" cubes
2-tennis ball size onions, chopped
1-cup chopped red bell pepper
½-cup chopped Anaheim pepper
1-6oz. can water chestnuts
1-15oz. can Stir-fry Corn
1-10oz. tray mushrooms, (whole caps, chopped stems)
2-T. Satan's Breath® Vegetable Stir-Fry Seasoning
2-T. Lee & Perrin Worcestershire Sauce
2-T. Soy Sauce
½-cup Red Wine
 

Pre-heat a wok.  When good and hot, not smoking but hot, pour in the olive oil, garlic and salt.  Sprinkle the Steak Rub on the cubed pork.  Put the pork cubes in the hot wok and sear on all sides.  When pork is almost done, medium well add the rest of the items in their given order.  Stir-fry until the onions are turning clear.  Do not overcook, for you want the vegetables to have a little crunch left in them.  Serve on a large platter over rice, and top with any juice left in wok.

 8 bell peppers (clean & core, 1 piece)
1-lb Jimmy Dean's maple pork sausage (cook, granulate, degrease)
2 cups chopped onions
2 T. minced garlic
1 14½ oz. can sliced stewed tomatoes
1 tsp. salt
½ tsp. Satan's Breath® Cajun Blend
2 cups cooked instant rice
¼ cup parsley
¼ cup soy sauce
½ cup white wine (to pour in Pyrex)

Core the peppers keeping them in one piece so they can be stuffed.  Clean out all the seeds.  Take all the other items and mix together to make the filling for the peppers.  When they are filled stand them in a Pyrex dish.  Pour ½ cup wine and ½ cup water in bottom of Pyrex.  Cover the top of dish with aluminum foil.  Preheat the oven to 350ºF.  Bake for 45-60 minutes depending on the oven. Serves 4-8