Dat'l Hook Ya BBQ Sauce

We don't make a BBQ sauce, but if we did this is how we would do it. This is a sauce that has a small kick of heat with a nice tangy taste and a slight nod towards sweetness. Its just right! So stop making your homemade BBQ sauce with ketchup and add the real flavors of Dat'l Hook Ya to your BBQ!

1 Bottle Dat'l Hook Ya

1/2 cup packed Brown sugar

1/8 cup Molasses

1/4 cup Yellow mustard

1 tbsp Lemon juice

1/2 tsp Liquid smoke

1/4 cup Cider Vinegar

Place all ingredients into a small pot and cook on low heat for 30 min uncovered. Stir frequently. Let cool and enjoy! You'll get that perfect spicy tangy taste with just the right amount of caramelization on your BBQ. 

Tired of smoking your pork and having it dry out? Follow our easy recipe for perfect moist pork tenderloin. Our bean recipe is so simple and gives such a good kick of spice!  

For the beans, we use Bushes original baked beans 16oz can and a 1/4cup Dat'l Hook Ya. Cook on low heat 10 min. So amazingly good!  

For the Pork Tenderloin, mix a ratio of 1 tbsp Dat'l Hook Ya mild Blackened seasoning to 1 tsp of brown sugar. Make enough of this season mix to liberally coat the pork. Wrap the pork tightly in cling wrap for 12 hours in fridge. Smoke at 225 degrees until internal temp of meat hits 143 degrees. Yup, 143 exactly! Pull off smoker and wrap in aluminum foil and let rest for 1 hour. DO NOT skip this rest or cut the meat to check for doneness.  That's it! Super moist and super delicious pork that's got a small kick of datil.

A datil twist to a classic dish. 

2 tbsp Butter

4 Cloves garlic fine chopped

1/2 Cup Parmesan cheese

1/2 cup White wine

2 tbsp Olive oil

1/2 cup Diced onion

2 Lemons cut in half

8 oz Angel hair pasta

1 pound Shrimp

1 cup of pasta water saved

1 tbsp Datl Hook Ya blackened seasoning (you can add more to taste)

4oz Sliced baby bella mushrooms

Cook pasta per instructions on the box.  Once pasta is cooked, save 1 cup of the water and set aside. Add the olive oil and butter in a large skillet. Set to medium heat. Once butter is melted add mushroom, onion and cook until onion is clear, about 3 min. Add garlic and cook until fragrant, about 1 min. Add the shrimp, sprinkle evenly the blackened seasoning and squeeze in both lemons. Stir until season coats everything evenly. Reduce heat to low and add white wine. Cook until sauce is reduced. Add in the pasta. If the sauce is too thick add some pasta water until it is the right consistency. Add the parmesan cheese. Enjoy an incredible meal! 

You have some sushi grade fish and needs some new ideas. Here is a favorite of ours as its an awesome appetizer that serves easy.

Sushi grade fish of your choice

1 Cucumber

1/4cup rice wine vinegar

chopped green onion

Dat'l Hook Ya green label

Black sesame seed

Peel and Chop cucumber to about 1/8inch thick. Add 1/4 cup of rice wine vinegar and cucumber in a bowl and place in refrigerator to marinade for 20 min. Thinly slice sushi grade fresh fish with a very sharp knife. Lay out cucumber slices and layer with fish and seaweed salad (optional). Drizzle with Dat'l Hook Ya. Top with back sesame seeds and chopped green onion. That's it! Get ready to say "mmmmmmm"

Another easy dish that will keep everyone happy.

1/4 cup Dat'l Hook Ya 

1/4 cup Mayo

Fish of your choice

Dat'l Hook ya Blackened seasoning

Eggs

Panko

Canola oil for frying

This recipe doesn't have exact numbers as its more of an eyeball. 1 egg will coat about 1 pound of fish. Beat an egg until evenly mixed. You will need four plates: 1) Plate to hold seasoned fish 2) Beaten egg 3) Panko 4) completed fish. Place fish on plate 1 and season until moderate coating on both sides of fish. Let sit 10 min in a refrigerator. After 10 min marinade, dip fish into plate 2. Place the fish onto plate 3 and coat evenly with panko. Transfer coated fish to plate 4. Heat oil to 375 in a pot. The oil should be at least 1.5inches deep. Fry until light golden brown. Remove from oil. Mix the mayo and Dat'l Hook Ya and enjoy your fish sticks!

So easy and so good!

1/2 tsp Dat'l Hook Ya Blackened seasoning

3 eggs

1/8 cup Diced green pepper

1/8 cup Diced onion

2 strips of pre cooked back finely diced

1 tbsp olive oil

Add 1 tbsp of olive oil to pan on medium heat.  Add onion, green pepper, and bacon. Cook until onions are clear. Remove and place on a plate. Beat eggs with the seasoning in a bowl. Add to the same pan the onions, pepper and bacon were cooked in. Cook until its the consistency you prefer. Turn off heat and add in the onions, peppers and bacon and stir until evenly mixed. Serve and enjoy!

Get ready to enjoy complex flavors that melt in your mouth. Its so good you will be heading out more often to get that fresh catch

1/4 cup Rice wine vinegar

1 Cucumber diced

1/2 tsp Sesame oil

1/2 tsp Soy sauce

2 tbsp Dat'l Hook Ya green label

2 tbsp Mayo

1/4 tsp Wasabi powder

Canola oil for frying

1 package Tortilla

Hoisin sauce

Green onion chopped

Sesame seeds

Your favorite toppings such as shredded carrots, edamame, seaweed salad, avocado, bean sprouts, diced mango

Peel and Chop cucumber and add to rice wine vinegar in a bowl. Let it marinade 20 min in a refrigerator. Take 5oz fresh sushi grade fish and dice into bit sized cubes using a very sharp knife. Place in a bowl and add sesame oil, soy sauce and Dat’l Hook Ya sauce. Stir and place in refrigerator to marinade while prepping toppings. Prep your favorite toppings. We like shredded carrots, edamame, seaweed salad, avocado, bean sprouts, diced mango and green onions. This is where you can have fun and add what you like.  Set the prepped toppings aside.  Next make the wasabi mayo. Add mayonnaise and wasabi powder into a sandwich bag and mix thoroughly. When ready to use, simply snip a bottom corner of the sandwich bag so you can spread it evenly on your tostada.   Add canola oil into medium pan and get oil to 375 degrees. Pan fry tortilla shells until light brown on both sides. Remove the tortilla from the pan and layer on your fish and all your toppings. Drizzle hoisin sauce, wasabi mayo and sesame seeds. Enjoy a gourmet meal at home!

A datil twist to a classic Italian sauce. It is fast and easy to make and hits all the right notes on your palate.

28oz can San Marzano tomatoes

1/4 cup Olive oil

6 Cloves garlic

1 medium onion

6 Leaves fresh basil

1/2 cup Dat'l Hook Ya green label

Finely chop onion, garlic and basil and set aside. Put the tomatoes into a food mill with the medium size grate and process. You can substitute with a blender on pulse mode and do a fine chop, don't purify. Do not put onion and garlic into the blender! Heat olive oil in a medium to large pan on medium heat. Do not use a pot, you want the sauce to cook over a wide surface area to maximize flavors. Once hot add the onions and cook until clear, about 3-5 min. Add in garlic and cook until fragrant about 1 min. Add in tomatoes, basil (rub basil in your hands to release the oils) and Dat'l Hook Ya. Cook uncovered on low heat for 20 min. Do not cook too high heat as it will splash a lot and get the sauce too thick. Once cooked put back into the food mill or blender. If using a blender, only do slight pulses and DO NOT over blend as you want it chunky. Enjoy on your favorite dish where you need marinara. The flavors are so deep! Enjoy!

Are tacos too boring for you? Get ready to bite into a super flaky crust and be met with some amazing flavors. The first chalupa will be an experiment to make, but you get to be a pro pretty quickly. Do not use vegetable oil as the chalupa will soak up the taste. Stick to peanut oil.

Fish of your choice

Dat'l Hook Ya Blackened seasoning

Dat'l Hook Ya sauce

Peanut oil

Shredded lettuce

Chopped avocado

Dice tomatoes

Sour cream

Cheese of your choice

Butter

The Chalupa:

2 1/4 cup Bread Flour

1 cup Whole milk

1/2 tsp salt

1 tbsp Baking powder

2 1/4 tbsp Shortening

The Chalupa: 

Mix all dry ingredients in a bowl and mix. Add shortening and mix until its dissipated evenly. Add milk and mix. Once its an even consistency, remove from bowl and knead for 2-3min until dough is smooth. Make it into a log appearance about 8-9 inches long. Cut the log in half length wise. Now cut each half into 4 segments. Next cut each segment in half and you will have 16 even sized pieces of dough.  Roll each one as flat as you can, it will roughly be a 5-6 inch circle. I know it looks too thin, don't worry it will puff up nice! Heat peanut oil in a fryer to 375. Place a large spatula half way onto the dough and fold the other half onto it. Bring to oil and fry half in the oil holding the spatula in place until the dough is golden brown. Do not remove spatula while frying as both sides will stick together. Flip to cook the other side the same. Set aside.

Fish:

 Liberally coat fish in blackened seasoning. In a hot pan add a lot of butter and then add fish. Cook till each side has a nice texture and color. Chop up into larger pieces. Load up the chalupa with all the fixings and drizzle with Dat'l Hook Ya sauce and enjoy such an amazing meal!

The wahoo is a very special fish and it needs to be prepared to perfection. This is an absolutely amazing way to to enjoy your fish. You worked hard to get it, you deserve the reward 

Wahoo

Dat'l Hook Ya Blackened seasoning

Poke sauce

Chopped green onion

Ghee (clarified butter)

Season fish liberally with blackened seasoning. Heat a cast iron pan to high temp. melt 2 tbsp of ghee. Sear each side for 1 min (reduce or increase with thickness variation from photo). Slice with a sharp knife and top with green onion and poke sauce. That's it and you'll have the perfect wahoo.

One of our favorites for a nice crisp skin on wings. Its a slow cook time but it comes out perfect!

1.5 pounds Chicken wings

1.5 tbsp Dat'l Hook Ya Blackened seasoning

Place olive oil and seasoning into a 1 gallon freezer bag. Mix the two until uniform. Place chicken wings into bag and mix until all wings are covered even. Squeeze out air and marinade 3 hours or more. Place in a grill on an area of indirect heat. Make sure the BBQ is at 375. Cook with rotation approximately every 20 min for 1.5 hours until wings have the right texture. These are so mouth watering you'll wish you made more 

Do you want a southern style fried chicken sandwich that will make you never go to fast food again? Once you make it once you'll toss all your other recipe's. You can use this to also make chicken nuggets

Chicken breast

1/2 cup Pickle juice

1/2 cup Water

1/4 cup Buttermilk

1 egg

3 tsp Dat'l Hook Ya blackened seasoning (we prefer the medium heat for a little extra kick)

3/4 cup Bread flour

1/4 cup Wheat flour

1/2 tsp Baking powder

1 tbsp Confection sugar

Peanut Oil

Potato bun

Take chicken breast and cover with cling wrap. Tenderize meat with a a medium force a few times until you can see the meat change shape slightly. Butterfly the chicken breast and then cut each one in half. This will leave you with 4 pieces. Place into a freezer bag the pickle juice and water. Place in chicken and marinade for 5min. Don't go longer than 5min as the flavor will be too prominent. Beat egg with buttermilk until even consistency. Mix both flours, baking powder, blackened seasoning and confection sugar in a bowl. Remove chicken from marinade and dip into egg. Then place into flour and coat. Set aside for 5 min and you'll see the moisture from the chicken turn the flour wet. Once most the flour is wet dip back into flour for a second coat. DO NOT dip into egg again. Fry at 375 until the color is just right. Place on bun with your favorite toppings and enjoy!

This is a family favorite that really brings dinner night up a notch. Fast and easy to make!

1 pound Chicken or Shrimp

Dat'l Hook Ya Blackened seasoning

1/2 cup Dat'l Hook Ya green label

2 tsp Fresh grated ginger root

14oz can Diced tomatoes

14 oz can Unsweet coconut milk

4 tsp Curry powder

3 cloves Garlic

1 medium Onion diced

1/4 cup Heavy cream

1/2 tsp course Black pepper

2 tbsp Peanut oil

Basmati Rice

Make rice per the quantity you need and follow instructions on the label. Season your shrimp or chicken lightly with blackened seasoning. Add peanut oil to a large skillet and on high heat sear the meat for approximately 1 min each side. Remove and set aside, it will not be cooked yet. Set pan to medium heat. Add to the same pan the diced onions and ginger. Cook until onions are clear, about 5 min. Add garlic and cook 1 min or until fragrant. Add tomatoes with juices, Dat'l Hook Ya sauce, coconut milk, curry powder, and black pepper. Reduce to a slow simmer uncovered and cook 20 min. Stir frequently.  Add heavy cream and stir. Add meat and cook until meat is the proper doneness. Place rice on a bowl and top with curry sauce. Enjoy a meal you will swear came from a high end restaurant. 

It took us 10 years of trial and error to work out the pizza dough recipe that was perfect to get that authentic brick oven taste. The crust is not thick, not thin, just right! The sauce gives such an aromatic explosion of flavors to your palate and just the right amount of spicy heat. Ideal is to make both the night before for depth of flavors. Dough can be stored in the fridge for 5 days and honestly day 3 to 5 are the best! Make sure its light coated with oil and wrap in cling wrap to keep from drying out in the fridge.

Pizza Sauce:

1 tbsp Fresh oregano leaves

6 Fresh basil leaves

6 cloves Garlic minced

1 medium Onion Diced

1/4 cup Olive Oil

1/2 cup Dat'l Hook Ya green label

28oz canned San Marzano tomatoes

Pizza Dough:

2 cups Cold filtered water (no tap water or super purified. You need some minerals, not the chlorine)

4.5 cups Double zero flour (You will need to order this online. DO NOT substitute any other flour)

1.75 tsp Sea salt

1 tsp sugar

2 tsp Instant yeast

1/4 cup Extra virgin olive oil

cornmeal for dusting

Sauce: 

Heat a large skillet to medium high and add olive oil. Once oil is heated add the diced onion and cook for 5 min or until clear. Add garlic and cook 1 min. Add tomatoes with juices and Dat'l Hook Ya. In your hands take your fresh oregano (do not use dried) and rub the leaves in your hand. This releases the aromatic oils. Do the same with the basil (again no dried stuff) and add to the skillet. Simmer on low heat for 25min until its thickened with frequent stirring. Place into a blender and blend until a good sauce consistency, but not to thin.

Dough:

Place all dry ingredients (except corn meal) into a bowl and mix thoroughly.  Add olive oil and mix. DO NOT add olive oil with water at the same time. Add cold water and mix. Once mixed it will be a very rough consistency. Remove from bowl and knead. Watch some YouTube videos how to knead dough as its critical to properly knead for 5 min to get the glutens in the dough just right. Add additional water and flour as needed to get a smooth dough. Once proper consistency, spray the inside of a bowl with Pam and add the dough. Spray the dough with Pam as this will keep it from drying out. Wrap in loose cling wrap and place in a bowl. Place into fridge overnight at minimum. Day 3 to 5 are 100% better!

The Pizza Build:

Preheat a BBQ grill to 600 degrees with a pizza stone inside. Heat the stone for 45 min at the least. Cut a tennis ball size of dough, add cornmeal onto surface, place the dough on cornmeal and spread to a 12 inch pie. Add sauce, cheese and your favorite toppings. Transfer to grill and cook 4-6 minutes (every grill is different so use as a guide only) until crust is just perfect! 

This recipe will make about five 12 inch pies. Enjoy that brick oven pizza taste at home.

A very tasty Polish dish that your Babcia would approve. A southern datil twist to a very hearty Eastern European meal. The recipe makes around 35 of them. Why so many? This recipe is a labor of love and they freeze very well. It will take around 4 hours to make. 

The Tomato Sauce:

2 tbps Olive oil

2 large Vidalia onions diced

8 oz Sliced Baby bella mushrooms (chop fine)

8 cloves Garlic minced

16 oz Budweisser

1 bottle Dat'l Hook Ya green label

28 oz can Crushed tomato

2 (28 oz) can Tomato sauce

5 strips Bacon chopped

The Filling:

2 head Cabbage

3 pounds Ground Chuck

3 pounds Ground Pork

2 tbsp Dat'l Hook Ya blackened seasoning

4 cups of cooked Basmati rice

3 Eggs

2 (32 oz) chicken broth

Heat a large skillet to medium heat add olive oil and cook onions, mushroom and bacon. Cook until the onion is clear. Add in the garlic and cook 1 min. Add the Budweiser and reduce to a low simmer. Cook until most liquid is reduced. Place half of this into a large pot, save the other half for the meat filling. In the pot with the onion and mushroom add the crushed tomato, tomato sauce and Dat'l Hook Ya sauce.  Simmer on low heat covered for 1.5 hours stirring every 10 min.

Bring a large pot of water to a boil that can hold both heads of cabbage. Core the cabbage as this makes it easier to take the leaves off later. Place the cabbage into boiling water for 15 min. Remove and let it cool. Once its cool, carefully remove as many leaves as you can and set aside.

While the sauce is simmering, preheat an oven to 350 degrees.  Cook rice per the instructions on the bag to yield 4 cups.  Mix the meats, eggs, the remaining half of the mushroom onion mix, rice, and blackened seasoning. Do not use the first dark green leaves, set them aside. Take a cabbage leaf cup side up and fill 1/3 with the meat mix (Pack the meat mix in your hands to make sure meat holds together) . Fold the two ends inward and then roll the leaf until closed. You will get it after doing a few.  Into a large disposable aluminum pan (for this recipe you will need 2), add one layer of cabbage leaves to pan (this will protect the gołąbki from drying out)  then add in the gołąbki and once the pan is full, fill to about 1/2inch deep with chicken broth (if you run out of broth you can add water to it). Cover with aluminum foil tightly. This is required to steam the cabbage. Cook at 350 for 1.5 hours. Remove from oven and add some of the chicken broth to the tomato sauce for flavor and to thin it out. Tip: Do not cook the gołąbki in the tomato sauce as the acid in the tomato sauce keeps the cabbage from cooking.  Once you remove the chicken broth that you do not need, add the tomato sauce to the pans. Place back in oven for 10 min. Remove and serve. These are so good and sure to fill you up!

You want something different for dinner, but plain old pasta is getting boring. Welcome to a gnocchi dish to wake up your boring dinner. An easy high class dinner. There are three parts to make homemade before combining them. You can cheat and buy everything pre-made, but at that point just go buy a frozen dinner :-)

The Marinara sauce:

28oz can San Marzano tomatoes 

1/4 cup Olive oil 

6 Cloves garlic 

1 medium onion 

6 Leaves fresh basil 

1/2 cup Dat'l Hook Ya green label  

Finely chop onion, garlic and basil and set aside. Put the tomatoes into a food mill with the medium size grate and process. You can substitute with a blender on pulse mode and do a fine chop, don't purify. Do not put onion and garlic into the blender! Heat olive oil in a medium to large pan on medium heat. Do not use a pot, you want the sauce to cook over a wide surface area to maximize flavors. Once hot add the onions and cook until clear, about 3-5 min. Add in garlic and cook until fragrant about 1 min. Add in tomatoes, basil (rub basil in your hands to release the oils) and Dat'l Hook Ya. Cook uncovered on low heat for 20 min. Do not cook too high heat as it will splash a lot and get the sauce too thick. Once cooked put back into the food mill or blender. If using a blender, only do slight pulses and DO NOT over blend as you want it chunky. Enjoy on your favorite dish where you need marinara.

The Gnocchi:

1 Cup All purpose flour

2 pounds russet potatoes

4 tbsp Grated parmesan cheese

3 tbs softened Butter

1/4 tsp sea salt

1/4 tsp course black pepper

Bake potatoes covered in aluminum foil for 1.5 hours at 350 degrees. Do no boil them, the taste is not there. Let them cool, then peel and rice them.  If you do not have a ricer, you can break up with a fork. Start boiling water in a large pot salted as you would make for pasta. Mix all ingredients into a dough and knead just a little until smooth. Place a dusting of flour onto a cutting board and remove a 2 inch ball from the dough. Roll the dough until it is in a log shape that is long and about 1 inch thick. Cut into 1/2 inch wide pieces and place into the boiling water. Once they start to float, wait about a minute, remove and set aside.

The Sauce:

1/3 cup White wine

1/3 cup Heavy cream

1/4 cup Grated parmesan cheese

1/4 cup shredded Mozzarella cheese

Dat'l Hook ya marinara from above

Gnocchi from above

Pre heat an oven to get it ready to do a broil. Heat a large skillet that can be placed in an oven to medium heat and add marinara sauce, white wine and parmesan cheese. Cook off he wine about 5 min. Add heavy cream and mix.  The final step is next! Add gnocchi and mix. Top with the mozzarella cheese. Place into an oven and broil for 3-4 min. Remove and enjoy true gourmet at home.

This is our longest prep time recipe. We require home grown collards. So get that garden ready and plant those collards. Once they are ready to be picked, time to start cooking!

2 lbs fresh Collards (pull off stem and break into bite size pieces) 

1 large Onion

2 cloves Garlic

2 sticks Celery

3 cups Chicken broth

1/3 cup Dat'l Hook Ya green label

3 tbsp Butter

2 tbsp Apple cider

Puree the onion, celery, and garlic. Heat a pot to medium heat, add butter. Once hot add onion, celery, garlic puree and cook 1 min. Add remainder ingredients, cover and simmer on low heat for 3 hours. Thats it, enjoy! 

Yum Yum, who doesn't love some pasta. Make with your pasta of choice but we like fettucine.  

3 skinless and boneless chicken breast cut into cubes

3 tsp Dat'l Hook Ya Blackened seasoning

1 pound pasta of choice

5 tbsp buter

3 tbsp Olive oil

1 whole Green bell Pepper cut into 1/4 inch strips

1 whole Orange bell Pepper cut into 1/4 inch strips

1/2 large Red onion chopped

2 cloves Garlic minced

4 Roma Tomatoes diced

2 cups Chicken broth

1/2 cup White wine

1 cup Heavy cream

3 tbsp all purpose flour

Black pepper to taste

Chopped green onion to garnish

Cook pasta per instructions on box

Add blackened seasoning to cubed chicken and mix until covered evenly. Let sit in the fridge for 2-3 hours. Heat a large pan to medium heat and add 1 tbsp butter and 2 tbsp olive oil. Place in chicken and let blacken and then flip and blacken. Remove from pan and set aside

To same pan add 1 tbsp butter and 1 tbsp olive oil. Add peppers and onion and cook until still has a slight crispness. Add in garlic and cook 1 min. Add tomatoes and cook 1 min. Remove from pan and set aside

Add wine to pan and cook until 50% reduced. Add chicken broth and cook 4 min. In a separate small pan add 3 tbsp butter and melt. Add 3 tbsp flour and mix until smooth. Cook on low heat for 3 min to make the roux. Back to the large pan, add heavy cream and stir. Add in the roux and mix. Cook until sauce is thick and creamy, just a few minutes. Add black pepper to taste. Add in pasta, chicken, vegetables and stir until covered. Garnish with green onion and enjoy dinner.

Any easy way to spice up your breakfast. Who doesn't love some perfectly cooked potatoes!

Recipe is for 2.

1 Pound small potatoes (cut into 1/2 inch pieces)

1 tsp Dat'l Hook Ya Blackened seasoning

1 tbsp Olive oil

1 Bell pepper diced (color of your choice)

1 medium Onion diced

2 tbsp Butter

4 cloves Garlic minced

1/4 tsp Black pepper

Preheat an oven to 425 degrees. In a bowl add the diced potatoes, olive oil and toss until evenly coated. Add Dat'l Hook Ya blackened seasoning and toss again until evenly coated. Place on a baking sheet and cook in oven for 30 min or until potatoes are done. Heat a large skillet to medium, add butter, onions, and bell pepper. Cook until onion is clear. Add garlic and cook 1 min. Add in the cooked potatoes from oven and stir in pan frequently. Cook an additional 3 min. Serve and enjoy!

Sometimes you just need a fast easy fish dinner. We got you covered!

Fish of choice

Bread of choice

Sides of choice

Fixings of choice

Fresh Lemon

Dat'l Hook Ya blackened seasoning

Lots of butter!

Get a cast iron pan hot. Coat fish liberally in blackened seasoning. Add enough butter in pan until the whole pan is covered in a layer of liquid butter. Add fish and cook each side until a perfect blackened color. Add to your sandwich or wrap and enjoy!