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1 lb italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 – 1 1/2 cups dry bread crumbs
3 tablespoons Werewolf, (or more to taste)

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

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Werewolf Marmanero Ham Glaze

This recipe uses an orange, pinapple and habenjero marmalade made by a couple in Wisconson. All of their jams are absolutely fantastic. Be sure to check them out.

1/3 cup burgandy wine
1/3 cup Orange Pineapple Marmanero   (
2-4 tablespoons Werewolf
1 teaspoon lemon peel
1 tablespoon pineapple juice

Heat all ingredients in a small pan on low heat til well blended. Glaze ham and cook normally.

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Werewolf Chicken Pasta

Cut 5 chicken boneless breast into medallion size pieces and marinate in Werewolf sauce – lightly sprinkle with cajun seasoning

Other ingredients:
2 tbs butter
3 cloves garlic (minced)
1 bunch of green onions – cut into small pieces use all the green part also
1/3 – 1/2 cup Devils Breath chile relish (mild)
1 tbs Werewolf sauce
12oz half & half
8oz sliced fresh mushrooms
1 red pepper cut into small strips (julienned)
1 cup grated parmesan cheese
16oz box rigatoni or medium shell pasta noodles

2 tbs butter in skillet. Add prepared chicken – cook medium 6 – 8 minutes – stirring frequently, add minced garlic, green onions, chile relish and Werewolf sauce –  cook another 2 minutes add half and half  – cover 5 minutes. Uncover – and red pepper & mushrooms – turn up heat slightly – bring to boil for minute or two stirring constantly. Take off heat add 1 cup grated parmesan cheese and stir constantly

While making chicken dish cook pasta according to directions
Pour chicken dish over cooked pasta and serve

Rick Lukasek

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Jalapeno Lasagna

1 pound Italian sausage
1pound ground beef
2 cups chopped onion
4 cloves garlic, minced
2 16 oz jars tomatoes, cut up
2 8 oz cans tomato sauce
2 6 oz cans tomato paste
4 tsp. Basil, crushed
2 tsp oregano, crushed
1 tsp salt
1 tsp pepper
8 lasagna noodles
2 beaten eggs
4 cups ricotta cheese
1 cup grated parmesan
2 tbl dried parsley
16 oz shredded mozzarella cheese
1 16 oz jar bread & butter jalapenos

Cook meat, onion & garlic til meat is brown. Drain, stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt & pepper. Bring to boil; reduce heat, cover and simmer 15 minutes, stirring occasionally.

For filling, combine egg, ricotta cheese, parsley and ½ cup parmasan.

Layer cooked noodles, filling, meat sauce & mozzarella in order, then add a single layer of bread & butter jalapenos. Add another layer of noodles, filling, meat sauce & mozarella, topping with remaining parasan. Bake in 375 deg oven for 30-35 minutes or til heated through. Let stand 10 minutes.

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Spicy Pork Tacos w/ Bread & Butter Jalapenos

This recipe was created for us by Chef Dylan Lipe. It won 3rd place in the cookoff division, specialty category at this year’s Fiery Food Challenge. I hope you enjoy it as much as I do.

3 lb coarse ground pork
3 ears sweet corn, (cut kernel off cob)
2 each red, yellow and green bell peppers sliced
2 sweet vadalia onions sliced
1 jar Devil’s Breath Bread & Butter Jalepenos
6 oz sliced portabello mushrooms
12 oz shreded cojack cheese

Lightly brown pork then add vegatables and jalepenos, cooking over medium heat til vegatables are crisp-tender. Add Mushrooms and cook 3 minutes more or until mushrooms are just cooked. Serve on soft flour tortillas, top with cheese.