1½ Cups Ketchup
2 Tablespons Grated Horseradish
10 Dashes G-Love's Special Hot Sauce
Juice of 1 Lime
4 Dashes Orange Bitters
1 Teaspoon Celery Salt
M.O.P - Add all ingredients to a non reactive bowl and stir until well incorporated makes about 2 cups
¼ Medium Yellow Onion
1 Rib of Celery
4 Tablespoons Fresh Parsley
2 Tablespons Fresh Tarragon
4 Cloves Fresh Peeled Garlic
1 Cup Malt Vinegar
20 Dashes G-Love's Special Hot Sauce
1 Tablespoon Dry Mustard
2 Tablespoons Sugar
1 Tablespoon Black Pepper
Pinch of Salt
M.O.P - Add onion, celery, parsley, tarragon, and garlic to food processor. Pulse for ten seconds, then add all other ingredients, and pulse another 30 seconds let rest, chill, and serve. Makes about 2 cups
1 rib celery
¼ medium yellow onion
2 tablespoons fresh parsley
1 cup mayonnaise
4 tablespoons ketchup
4 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons horseradish
15 dashes G-LOVE's special hot sauce
2 tablespoons capers
2 cloves garlic
1 tablespoon Worcestershire
1 dill pickle spear
1 teaspoon cayenne pepper
1 teaspoon white pepper
M.O.P.- add all ingredients to food processor then spin for 30 seconds chill and serve makes 1 quart
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1 cup brown sugar
½ cup ketchup
½ cup cider vinegar
½ cup honey
20 dashes G-LOVE's special hot sauce
1 tablespoon Worcestershire
1 tablespoon dry mustard
2 teaspoons granulated garlic
1 tablespoon black pepper
1 teaspoon liquid smoke
M.O.P.- In a medium non reactive sauce pan, add all ingredients, and bring to a boil. reduce heat and simmer for about 10 minutes add to cooked ribs and enjoy
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1 pound ground beef
½ fine diced onion
2 teaspoon G-LOVE's special hot sauce
¼ cup catsup
1 egg
1 teaspoon Worcestershire sauce
2 cup bread crumbs
M.O.P.- mix all ingredients together and form into balls. Place on a sheet tray and bake at 400 degrees for about 30 min.
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2 teaspoon unsalted butter
1 cup small diced yellow onion
2-3 cup fresh corn that has been grilled and removed from the cob
½ cup small diced red bell pepper
1 small diced jalapeno
¾ cup heavy cream
1 teaspoon fresh thyme
1-2 teaspoon G-LOVE's special hot sauce
1 teaspoon fresh garlic
salt to taste
M.O.P.- Melt butter in a large skillet over med heat. Add onion and sauté until translucent, 4-5 min. Add garlic, jalapeno and bell pepper and sauté foe 3-4 min more.
Add corn and mix well for about 1 min. Add cream, hot sauce, thyme. Simmer until sauce thickens.
Serve with white rice and a nice piece of blackened redfish.
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-SAUCE-
¼ cup unsalted butter
¼ cup flour
1 yellow onion diced
4 bay leaves
1 clove
4 cups heavy cream
2 teaspoons G-LOVE's special hot sauce
1 cup tasso ham sliced into bite-sized pieces
2 cup shredded cheddar cheese
salt and pepper to taste
M.O.P.- In a med sauce pan on med heat melt butter. Add onion, bay leaf, clove , and cook until onion is soft about 2 min. Add flour and stir often for about 3 min to make a roux.( it should be a light brown roux) Add cream and mix until smooth and thickened about 3 min. Strain and add cheese, tasso ham and hot sauce, s&p to taste. Set to the side.
-GRITS-
6 cup quick grits
2 cup water
salt and pepper to taste
M.O.P.- In a med sauce pan add grits, water, and bring to a boil and cook for about 5 min. Add s&p to taste set to the side
-SHRIMP-
1 pound shrimp pealed and deveined
1 carrot sliced
½ onion diced
3 ribs of celery diced
1 lemon sliced in half
4 cloves of garlic smashed
1 teaspoon whole black pepper
2 teaspoons old bay
M.O.P.- In a large sauce pot add water, carrot, celery, onion, lemon, garlic, black pepper, old bay and bring to a boil. Add shrimp to boiling water, cover and remove from heat. let stand for 5-6 min and strain. (DO NOT RINSE)
-TO PLATE-
M.O.P.- Place grits on a plate make s small dent in the top of the "grit mound" put as many shrimp as you want on it and top with the sauce and garnish with green onions.