Recipe Type: Main Dish

Directions:

1. Thinly slice onions. Heat a large cast iron skillet over medium heat. Add oil and butter, heating to warm. Add onion slices and onion preserves, cooking until tender.
2. Combine ground beef with Daddy Hinkle’s seasoning and garlic powder. Shape into 8 portions. Divide onion mixture between the burger patties.
3. Heat skillet or griddle to medium-high heat. Place each patty, topped with onions, onto the hot skillet, smashing with a spatula or burger press. Sprinkle with salt and pepper. Flip, cooking until burgers are done and edges are crisp. If you like cheese, add a slice of cheese to the burgers, letting it warm through and slightly melt.
4. Toast buns in the same skillet or in the oven. Spread mustard on buns. Place two patties between each set of buns.

Directions: 

1. Start by smoking the bologna chub: Score the chub and sprinkle with half the dry rub. Combine mustard and ½ cup barbecue sauce, brushing over the bologna. Sprinkle with remaining dry rub.
2. Preheat the grill to 250 degrees on indirect heat and add some smoking chips or chunks. Place the bologna on the grill grates and let it smoke until it develops a slight bark. This will take 2-4 hours.
3. Brush on ½ to 1 cup barbecue sauce and let it smoke for another 30 minutes. 
4. Remove smoked bologna from grill, and cut into 1-inch cubes.
5. Combine the remaining barbecue sauce and apricot preserves in a bowl. Add bologna chunks to this mixture, using your hands to make sure everything is lightly covered.
6. Heat smoker to 350 degrees. Place aluminum pan over the grill grate, cooking for 15 minutes, stirring every couple of minutes. Remove when the sugars have caramelized and the bologna has darkened nicely.

Directions: 

Split chicken breast, placed between 2 pieces of wax paper, pound flat with food mallet spread each breast with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly

Add 3 or 4 asparagus spears on each chicken breast, sprinkle with grated Gruyere cheese, roll together folding under ends of chicken, secure with toothpicks or skewer. 

Roll in seasoned breadcrumbs or fine cracker crumbs, pressing lightly into chicken. 

In a hot skillet which can also be transferred to the oven, add a small amount of oil, brown on all sides, ending with the split side up. 

Transfer to hot oven of 350° degrees, bake for 20 minutes, serve on a bed of rice with additional Suan’s® Scotch Bonnet Pepper Jelly on the side. 

This recipe freezes very well for a quick elegant dinner from your freezer. Enjoy!

Directions:

1. Place cube steaks on a large plate or cutting board. Pat dry to remove excess moisture, then season all sides with salt and pepper. Set aside.
2. In a shallow bowl, combine flour, 1 teaspoon salt and 1 teaspoon pepper, onion and garlic seasoning, paprika, baking soda, and baking powder.
3. In another shallow bowl, whisk together buttermilk, hot sauce, and eggs.
4. Dredge cube steaks in the flour mixture, shaking off excess. Then dredge steaks in the buttermilk mixture, shaking off excess. Then dredge in flour mixture one last time.
5. Preheat oven to 225 degrees, or the warming setting.
6. Pour ¼-inch of oil in a large cast iron skillet and heat over medium-high heat, until a bit of batter dropped in sizzles. Add the breaded cube steaks, one or two at a time, and fry until the edges turn golden brown. This should take about 4 minutes per side, but cooking time will depend on the thickness of the steaks. Place cooked steaks on a cooling rack set in a baking sheet and place in the warmed oven until ready to serve. After all steaks are fried, discard grease left behind in the skillet, reserving ¼ cup for the gravy. 
7. To make gravy: Return skillet to the stove over medium heat. Pour in the reserved grease. Whisk in flour, lifting the flavorful bits from the bottom of the skillet, and continue to whisk for 2-3 minutes, or until the mixture is golden brown. Slowly drizzle in milk and then cream, whisking constantly for about 5 minutes or until the mixture thickens. Season with salt and pepper.
8. Remove each steak from the oven to a plate and ladle with plenty of gravy. Serve immediately with your favorite comfort-food sides.

Directions:

1. Pat steaks with a paper towel to remove as much moisture as possible. 
2. In a small bowl, combine Daddy Hinkle’s marinade, brown sugar, paprika, salt, and pepper. Rub this mixture into the steaks on all sides, then allow to sit at room temperature for about an hour.
3. Preheat oven to 450 degrees F. Heat a large cast iron skillet over high heat. Sear steaks 2 minutes per side, creating a crisp crust. Move skillet to oven, cooking to desired doneness. This won’t take long; for a medium steak, at 140 degrees in the middle, set your timer for just 3 minutes. Pro tip: Remember that the temperature of your steak will continue to rise at least another 5 degrees while the steaks rest.
4. Top each steak with warmed garlic butter. Serve immediately with your favorite steakhouse sides. 

Garlic Butter

1 stick Hiland Salted Butter

3 garlic cloves, smashed

Juice of 1 lemon

1/4 teaspoon Savory Spice Shop Smoked Spanish Sweet Paprika

1/2 teaspoon Savory Spice Shop Whiskey Barrel Smoked Black Pepper

1 tablespoon Scissortail Farms Italian Parsley, chopped 

Directions:

1. Combine softened butter with garlic, lemon, paprika, pepper, and parsley.
2. Warm before drizzling over hot steaks.

1. Preheat oven to 375 degrees. Cook sausage in large skillet over medium-high heat 8-10
   minutes or until thoroughly cooked, stirring often. Drain any excess fat. Return to skillet, then stir
   in pasta sauce and tomato sauce.
2. In a medium bowl, stir together ricotta cheese, mozzarella cheese, milk, eggs, Spice Girl
   Kitchen seasoning, basil and salt and pepper.
3. Spread 1 cup meat sauce onto bottom of a 9-by-13-inch baking dish. Cover with three
   noodles, ⅓ of the ricotta mixture and ¼ of the meat sauce. Repeat layers twice. Cover with
   remaining noodles and meat sauce. Top with Lovera’s Caciocavera cheese.
4. Bake 40-45 minutes or until thoroughly heated. Let stand 10 minutes before cutting into 12
   squares to serve.