The Parson's Palate Premium Sauces -- Recipes

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		Recipes Serving Suggestions For The Parson’s Palate… The Parson’s Palate sauces are both unique and adaptable. They are best applied to the following foods: BBQ…chopped or sliced, pork or beef BBQ Chicken Wings Seafood (Tangy Tomato only)…shrimp, scallops, clams, steamed oysters, grilled fish Dipping sauce for beef ( Tangy Tomato only) Pork Loin Chicken wings… For fried wings, deep fry the flour battered wings until done. Dip them in either sauce, coating them with a thin layer of flavor. Warm and tangy! For Microwave wings, take 2lbs of raw wings, place in a microwave bag, salt and pepper to taste. Place them in the microwave for 15-20 minutes on high. Remove them and cover with sauce. Serve warm and with plenty of napkins! BBQ Chicken… Prebake chicken for 20 minutes in oven at 350 degrees. Remove and replace on grill, using moist hickory chips to add smoke. Turn regularly to brown evenly. Add either sauce . For spicy and hot flavor, add the sauce right before serving. For a little milder, but still spicy, add early in the cooking process. MMM! Good! Baked BBQ Chicken… Place chicken in a baking dish, preferably an inch and one-half deep or more. Cover with The Parson’s Palate sauce and bake for 1 hour at 350 degrees. Cover with foil for a deliciously moist meal. Catfish Nuggets or Filets… Clean and prepare the catfish. Deep fry in House Autry Mills seafood breader. Ladle on the Tangy Tomato sauce, then drizzle the fish with honey. There is no better way to eat catfish! The Parson’s Palate Dry Rub… 1/3 Black pepper 1/3 Crushed red pepper 1/3 Garlic salt Mix all ingredients thoroughly, then apply generously to pork, beef, steaks, hamburgers, chicken or seafood. The Parson’s Pork Loin Take one large 10-12 lb pork loin, cover with the dry rub described above. Place on a preheated grill (400 dg) and sear the loin on all sides until golden brown or until the grill marks are rich looking. Remove loin and wrap it in heavy duty foil and then replace on grill. Use low heat for the next one to two hours. Loin will be moist and juicy! Serve with The Parson’s Palate Tangy Tomato or Spicy Mustard as dipping sauce. You may serve it hot, or wait for it to cool for easy slicing. The Parson’s Ribs Par boil any rack of ribs, beef or pork. Cover ribs with the dry rub described above. Go a little light on the rub if you are allergic to the heat. Place the ribs on a hot grill, add hickory chips for rich flavor. After brazing the ribs for about 15 minutes, remove and wrap in heavy duty foil. Cook for another hour on low heat. Open the foil and check for tenderness, then add your choice of The Parson’s Palate sauces, re-cover the ribs, and cook another 15 minutes. MMMMM! Here are some great side dishes: The Parson’s Tomato Pie: Take a large size pyrex dish (2-3 inches deep). Slice thick tomato slices and cover the bottom of the dish. Generously cover with salad dressing (like Miracle Whip) and then add a layer of white bread. Next, add a layer of mossarella cheese. Then repeat the layering until the dish is full. On top of the last layer, add a covering of Ritz crackers crumbs. Bake at 350 for about an hour, or until the pie is bubbling. Cover with foil if the crust browns too soon. Steamed squash and zucchini: 1 stick butter Salt, coarse black pepper, garlic salt, water Combine these ingredients in bottom of a steamer pan. Bring to a boil Add sliced squash and zucchini, using a strainer/basket Cook for about 8 minutes The spices should rise in the steam to flavor the veggies Squash should be slightly crisp for best results.