What is better than making a tasty chowder? How about a very easy to make chowder using your fresh catch that will knock your socks off! You can use fish, clams, conch, or any seafood of your choice.
2 Tbsp Olive Oil
1 Green Pepper
1 Large Onion
2 Peeled Carrots
5 Celery Sticks
4 Strips of Bacon
5 Medium Size Red Potatoes
32 Ounces Chicken Broth
56 Ounces Diced Tomatoes
8 Ounces Fish Stock ( optional but dawg gone it kicks it up a notch )
As much seafood as you want to Add!
1 Bottle of Dat'l Hook Ya Green Label (Add more as desired for increased heat and flavor)
Dice bacon into small pieces. Cook on medium heat with olive oil in a large pot stirring frequently. Get bacon to a nice light brown color about 8-10 min. Add in nicely diced green pepper, onion, carrots and celery. Cook until onion turns slightly clear and vegetables are tender but not soft, about 10 min. Add in undrained diced tomatoes, chicken broth, fish stock, and a bottle of Dat'l Hook Ya Datil pepper sauce. Simmer covered on low heat for 1 hour. After the 1 hour simmer add potatoes that are diced to about 1/2 inch. Cook for 20 min at the same simmer covered. The potatoes at this point will still be semi hard. Add in your seafood and cook until seafood and potatoes are at consistency you prefer. Enjoy!
Man oh man, do we love wings! Here is an easy way to get them just right. This is more of a crispy wing
4-5 pounds of wings
1 bottle of Hook Ya or Hook Ya too
Into 1 gallon ziploc bag add 2 pounds of wings. Add half a bottle of Hook Ya sauce. Toss wings in the sauce. Squeeze out all of the air. Marinade a minimum of 24 hours in a refrigerator.
Heat grill to 300-325 degrees. Cook wings on indirect heat for 90 minutes. Flip every 20-30 min to keep from overcooking each side. Once you see the color you like, you're done! Slow and low is the best way to get juicy tasty wings. High heat will char the sauce.
Do you prefer a wet sauce? Here is a recipe from one of our loyal customers
1/4 cup Dat'l Hook Ya
4 tbsp. Melted butter
1 tsp Worcestershire sauce
1/2 tsp Garlic powder
Fry wings in oil to your liking
In a large bowl whisk to combine Dat'l Hook Ya, butter, Worcestershire sauce and garlic powder. Add in wings and toss until covered. Enjoy!
For a tasty spin on a favorite cocktail from one of our loyal customers.
2 Cup V-8 Juice (low sodium)
1/2 Cup Vodka
1 tbsp Horseradish
1 tbs Pickle juice
2 tbs Worcestershire
1 tsp Ground pepper
1 tsp Lime juice
1 tsp hot sauce (Frank’s or Louisiana style for flavor more than heat)
2 tsp (or to taste) Dat’l Hook Ya
Garnish: My standards are lime/lemon wedge, 1/2 celery stalk (depending on size of glass) pickled pepper of some type (whole or sliced), pickled onions, green olives, pickle wedge or slices, shrimp, or anything else that floats the boat (crab leg?!).
Rim the glass: celery salt is classic but you can also mix in some dat’l powder, ground pepper, etc. mix and put on small plate. Before filling the glass with dat’l bloody mix, wet the edge and push the edge into the powder mix.
Mix up all ingredients. Taste. Then add vodka. Add ice to glasses. Add things like pickled peppers, pickles, olive, onions then fill with the mix. Ground a bit of pepper, then put lime/lemon wedge, shrimp, etc. on glass edge. Add celery stalk.
Makes 2 good size servings plus some extra to top off later. Or 4 smaller servings.
This is so simple and so amazingly good! It maybe the only way you make your fresh burger patties
1 Pound ground beef (can use bison, chicken, turkey, or meat alternatives)
1.5tsp Dat'l Hook Ya Blackened Seasoning
A few ice cubes
Mix 1 pound ground meat with 1.5 tsp of Dat'l Hook Ya Blackened seasoning. Mix well for a few minutes. Put back in fridge in a covered bowl for 2 hours. Remove from fridge and make patties to your size liking. Before putting on the grill, place 1 ice cube on the top center of each patty and slight press in. Flip only once, usually 8 min per side at 400 degrees. Cook to your liking and only flip once and DONT PRESS AND SQUEZZE OUT THE JUICES!!!!
You are done! The ice cube trick is amazing for keeping your burgers SUPER moist.
This takes a little effort, about 30-40 min to prep and cook. The result is an AMAZING dish! Recipe is for 2 people. Scale up as you need to feed more.
1 Poblano pepper
4 Cloves Garlic
1 Roma Tomato
1 Chicken breast
1 Tbsp Dat'l Hook Ya Blackened Seasoning mild or medium
6oz Penne pasta
4 Tbsp Cream cheese
1/4 cup Monterey Jack cheese
1 Tbsp Olive oil
3 Tbsp Butter
Save 1/2 cup of the pasta water
Salt water to cook pasta. You have to salt the water until it tastes salty for the perfect pasta. Add penne to boiling water. Follow instructions on the pasta box for al dente. Save 1/2 cup of of the pasta water later for the sauce
While the pasta is cooking, core and seed the poblano pepper. Slice into 1/2 inch pieces. Chop garlic to a fine chop. Thinly slice the scallions. Core the roma tomato and finely chop.
Cut chicken breast into 1/2 inch wide and 2 inch long pieces. Dry with a paper towel. Place into a bowl and add the Blackened seasoning and olive oil
Start a pan on medium high heat and add small amount of olive oil. Wait for pan to reach cooking temperature and add poblano peppers. Do not stir the pepper and allow a char to develop, usually 2-3 min. Add chicken and toss every now and then and cook until no longer pink. Stir in scallion whites only and garlic. Cook for about 1 min. Do not over cook as garlic can burn. You will know when done as it has a nice fragrance.
Reduce heat to medium low and whisk in cream cheese and 1/3 cup of the pasta water. Keep mixing until mixed smooth. Turn off heat and add cooked pasta, Monterey jack cheese, and butter. Mix until sauce is smooth. If the dish seems too thick, add more pasta water until desired sauce consistency. Add the tomato and green scallion.
Did you know Dat'l Hook ya is a rare datil pepper sauce with no added sugars? Most datil sauces use sugars which are not friendly for our waist lines or hearts. Here is a Pizza that is near zero carb that will blow your mind. Finally a guilt free Pizza night.
1 Pound Ground Chicken
1/2 cup grated Parmesan and Romano mix (dry section in grocery store)
1/2 cup Sargento 6 Cheese Italian mix
1 Tbsp Dat'l Hook Ya Blackened Seasoning
1 Ripe Tomato
1/8 cup sour cream
1/4 cup Dat'l Hook Ya sauce
Sargento 4 cheese Mexican for topping
Any Pizza Toppings you would like!
Mix ground chicken with grated parmesan and romano mix, 1 tbsp Dat'l Hook Ya Blackened seasoning and Sargento 6 cheese Italian mix. Let sit for one hour in a bowl in a refrigerator.
Pre heat oven to 400 degrees. Take out and spread on a cookie sheet on parchment paper till about 1/4 inch thick. We use cling wrap on the meat and a roller to spread even.
Place into preheated oven for 10 min. You will notice a lot of moisture from the chicken at the 10 min point in the oven, pull out and drain moisture from pan. Place back in and cook 10 more min and pull out to drain additional moisture. Place back in oven for 5 more min. Remove and blot any moisture and add Sargento 4 cheese Mexican, diced tomatoes, and any toppings of your choice. Cook another 10 min or until toppings are a nice crisp color you like.
While the pizza is in the oven for the last time mix the sour cream and Dat'l Hook Ya sauce in a small ziploc bag. Mix in the bag and seal. Cut a corner of the bag very small. When the pizza comes out drizzle the Dat'l Hook ya sauce on it.
It may be a complicated pizza, but there is no regret!
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