1/2 tsp. Worcestershire Sauce -salt and black pepper to taste -Additional chopped green onions
What To Do:
Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly; set aside.
Heat the oil in a Dutch oven over medium heat. Combine the onion, Runnin Wild Garlic Butter Seasoning, Runnin Wild Seafood Seasoning, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, and corn. Bring to a simmer, then pour in the milk, and cream.
When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens.
Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.
In a large resealable plastic bag, combine the Pork Candy Maple Sugar Bourbon Seasoning, onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
1 1/2 lbs. Boneless Beef Top Sirloin, cut into thin bite-size slices
1/2 tsp. Runnin Wild Peppered Sea Salt
1 tsp. Black Pepper, Crushed Red Pepper to taste
1 tbsp. Runnin Wild Steak Seasoning
1 (28 oz.) can Tomatillos
2 Fresh Jalapeños, seeded
4 tbsp. Canola Oil
1 (10.5 oz.) Can Beef Broth
12 (6 inch) Corn Tortillas
1/2 Large Onion, chopped
2 Tomatoes, chopped
1 Avocado peeled, pitted and sliced
1 Bunch Rresh Cilantro, chopped
1 (32 oz.) Package Corn Tortillas
2 cups Queso Fresco (optional)
What To do:
Place sliced meat into a bowl, and season with Runnin Wild Peppered Sea Salt, Runnin Wild Steak Seasoning, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 mins.
In a blender or food processor, combine tomatillo and jalapeño. Puree until thick. Heat 1 tbsp. oil in a large skillet over medium high heat. Pour in tomatillo mixture. Cook, stirring frequently, for 5 mins. Stir in beef broth.
Reduce heat, and simmer for 20 to 30 mins. Transfer mixture to a serving dish.
Heat tbsp. oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 min. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.
To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lime.
Heat oil in a deep-fryer or large saucepan to 350 degrees F.
Pour stuffing mix into a plastic resealable bag and crush into fine crumbs using a rolling pin. Mash crushed stuffing mix, chicken, 1/3 cup hot sauce, and eggs together in a large bowl using a potato masher until just combined.
Form mixture into 1-inch meatballs. Fry meatballs in the hot oil until browned and cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Drizzle meatballs with about 1 teaspoon hot sauce and sprinkle with Runnin Wild Buffalo Seasoning.
Place brisket in a large roasting pan (disposable aluminum foil pan is fine). Pour beer over the meat, and place onion sections on top. Season with garlic, salt and pepper.
Combine the meat, and place onion sections on top. Season with garlic, salt and pepper.
Combine the barbecue sauce, molasses and liquid smoke; pour over the roast. Cover pan with aluminum foil.
Place pan on the center rack of the preheated oven, and bake for 6 to 8 hours, or until beef is fork tender. Remove from the oven and let stand for about 10 minutes before slicing across the grain 1/8 inch slices.