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Sausage Bean Soup

1/4 lb Sausage (I use a fine grind kielbasa with extra garlic)
1 can black beans (12oz)
1 can diced tomatoes (18oz)
1/2 c celery (diced)
1/2 c carrots (diced)
3/4 c onions (diced)
2 potatoes (diced)
2 tbsp olive oil
1 c wine
1 tbsp hot chile relish
1 tsp sea salt
spices (black pepper, rosemary, thyme, and basil)


1. Dice vegetables and gather other ingredients.  Sausage should be chopped up as well; I tend to slice the sausage into 2-3″ links, quarter the links, and then slice the quarters into 1/4″ thick triangles.

2. Place the soup pot on medium heat, add the olive oil and let it heat up a bit.

3. Add the carrots, onions, and celery (this is the classic mirepoix base for cooking).  Add the salt as well to help the vegetables “sweat” a bit.  Stir and allow the vegetables to saute a for 3-4 minutes.

4. Add 1/2 c wine and cover. (The other 1/2 c of wine should be poured into the chef.)  Allow the vegetables to cook in the wines for another 3-4 minutes, stirring occassionally.

5. Add the potatoes, tomatoes, beans, and 1-2 cups of water.  Stir, cover, and allow to come to a simmering boil.  The main goal here is to cook the potatoes to an agreeable degree of softness.  The tomatoes and beans cook out a bit to help build the broth.

6. When the potatoes are the right consistency drop the heat to low (or med-low) and add the spices, relish, and sausage.  Allow the soup to then simmer for at least 45 minutes.

7. Serve.  The general results are a very chunky soup with an opaque and tasty broth.

Notes and alternatives:

A. Alternative “thickeners” to using the potatoes would be barley or cracked buckwheat.  Both will require additional liquid and different cooking time in Step 5 since they will cook differently than the potato.  (I usually cook the buckwheat separately in boiling water first and then add it.)  Both bring different flavors to the dish with the buckwheat in particular giving a nutty overtone.

B. No exact measurements used in the recipe.  It’s a lot of “this looks about right”.

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Sausage Soup

This recipe doesn’t use any of my products, though you can add the hot sauce to taste if you like. I came up with this years ago and it has always been a huge hit. A can’t miss on cold days.

1/2 lb Italian sausage
1/2 lb sage country sausage
1/2 lb smoked sausage
2 med carrots
2 stalks leeks
1 stalk celery
1 cup barley
2 tablespoons minced garlic
1 tablespoon basil
1 tablespoon oregano
12 cups chicken broth

Brown Italian and country sausages thoroughly. Drain and add smoked sausage, chicken broth, celery, carrots, basil, oregano and garlic. Cook for 20 minutes over med heat or until carrots are crisp tender. Add leeks and barley and bring heat to med high. Cook for 15-20 minutes til leeks are tender. Serve with sourdough or french bread.

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Mexican Chicken Corn Chowder

1 1/2 lb boneless skinless chicken breast, cut into 1/2″ pieces
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter
4 cups chicken broth
1 teaspoon cumin
2 cups half & half
2 cups shredded monterey jack cheese
1 14 oz can creamed corn
1/2 cup chopped roasted green chiles
1/4 – 1 teaspoon Devil’s Breath Hot Sauce to taste
1 medium tomato, diced
tortilla chips

Brown chicken onion & garlic in butter til chicken is no longer pink. Add broth and cumin, bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in half & half, cheese, corn, chiles and hot sauce. Cook & stir over low heat until cheese is melted. Add tomato and serve with tortilla chips.

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Devil’s Island Dressing

Credit for this recipe goes to Hoshwa the Magnificent. It is incredible on ruben sandwiches!

2 parts moyo or Miracle Whip
1 part ketchup
1 part chopped Bread & Butter Jalepenos

Drain and chop jalepenos before measuring. You may use more if you like. This is the mild version.

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Jalapeno Cherry Cheesecake

1 10 oz jar maraschino cherries, (keep the juice)
1/2 cup Devil’s Breath Bread & Butter Jalepenos (drained)
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 teaspoon vanilla extract

Combine all ingredients in a small saucepan over medium heat until it boils. Reduce heat to low and cook, stirring frequently, for about 10 minutes. Let cool and serve over cheesecake.

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Deep Dish Werewolf Pumpkin Pie

This recipe was perfected by chef Evan Gandrimas, and is one of my personal favs. A can’t miss on your holiday table.

1 can pumpkin
12 oz evaporated milk
3/4 cups brown sugar
1/4 cup flour
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs beaten
1 Tablespoon Werewolf Rabid Rub
9″ deep dish pie shell

Blend all ingredients well and pour into pie shell. Bake in 450 degree oven for 20 minutes. Reduce heat to 350 and bake another 20 minutes, or until toothpick comes out clean.

An alternative to baking your own pie is to dust an already made pumpkin pie with Werewolf Rabid Rub.

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Jalapeno Apple Pie

Paula Fraley is responsible for this recipe, and all I can say is WOW!

6 apples of your choice, (everyone has their opinion on the best apples to use)
2 Tablespoons cinnamon
2 Tablespoons sugar
1/3 cup sugar
3 Tablespoons flour
1/3 cup Bread & Butter Jalepenos, drained WELL and chopped

Peel & slice apples into large bowl. Add mixture of cinnamon and 2 tablespoons sugar, then stir in 1/3 cup sugar, flour and Bread & Butter Jalepenos. Mix well and place into deep dish pie crust. Spot butter before placing top crust. ake in 350 degree oven for 45 minutes or until crust is golden brown.

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Jalapeno Deviled Eggs

8 hard boiled eggs
1/2 teaspoon prepared mustard
1 tablespoon mayonnaise
1 teaspoon Bread & Butter Jalepeno juice
salt & pepper to taste
pinch paprika

Cut eggs in half and remove yolk. Combine with mustard, mayo, salt, pepper and jalepeno juice. Mix together til smooth. Refill each egg half with mixture, sprinkle paprika and top with jalepeno slices.

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Werewolf Caramel Apples

1 14 0z bag of caramels
2 Teaspoons Werewolf Rabid Rub
5 medium apples, washed and well dried

Place caramels and Werewolf in large saucepan. Cook over medium low heat, stirring constantly until caramels are completely melted. Allow to cool for 5 minutes. Insert popsicle sticks into apples and dip into caramel until fully coated, spooning if necessary. Place apples on buttered wax paper and refigerate at least 1 hour.

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Chile Relish Hummus

(Prep Time 1 Minute)

Chile Relish

You can buy hummus premade in containers or as mixes you mix yourself. I like to get the premade plain hummus because it is easier. I use an 8 oz. container of hummus and mix 2 spoons of Chile Relish in with it.

Serve as you would normal hummus. I like to use it as a spread or dip. I even sometimes use hummus to replace mayo on sandwiches.

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Shrimp Cedric

This recipe is Cedric’s favorite, and is kept deliberately simple, mainly because werewolves aren’t known for their long attention spans.


1 bottle Werewolf Firehouse Steak Sauce
2 pounds large shrimp, peeled and deveined with tails attached


1. In a mixing bowl, toss together shrimp and the Werewolf and marinate in the refrigerator for 2 hours. Reserve a small amount for basting later.
2. Preheat grill for medium-low heat. Thread shrimp onto skewers. Discard marinade.
3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved Werewolf.
4. Howl (Howling optional)

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Wolf Kibble

2 cup wheat chex
3 cup rice chex
3 cup corn chex
4 tblspn butter melted
1/4 cup Werewolf Rabid Rub, or to taste
Optional: pretzels, peanuts & bagel chips

Preheat oven to 250 degrees. Place dry ingredients in large bowl, drizzling melted butter and tossing to coat evenly, dusting with rub as you go. Spread in a thin layer on a cookie sheet or shallow pan and bake for about an hour, or until desired crispiness, tossing every 15 minutes.

Recipe courtesy of Teri Kallal

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Werewolf Poppers (World’s Best, Guaranteed!)

8 ounces cream cheese, softened
6 ounces shredded Cheddar cheese
4-6 slices crisp bacon, crumbled (or more … no such thing as too much bacon)
½ cup Werewolf Sauce
10-12 jalapenos, halved & seeded
Onion ring batter mix

Warm cream cheese to room temp then mix well with cheddar, bacon and Werewolf Sauce. Chill for 1 hour til firm. Slice jalapenos lengthwise and seed. Fill with chilled filling and roll in onion ring batter, coating well. Fill 10-12” skillet about 1” deep with oil and heat to med high. Place battered jalapenos in hot oil and fry for 2-3 minutes, or until batter is golden brown. Remove from oil and drain. Let cool for a few minutes before serving.

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Chicken Enchilada Dip

This recipe came from a customer and is one of the most popular of all the recipes we have. You can use either mild or hot relish, but of course I prefer hot.

1 8-ounce package cream cheese
1 1/2 cups Mexican style shredded cheese, divided
1/2 cup chile relish
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 8-ounce can chicken breast
Assorted crackers or chips.

Beat cream cheese, 1 cup of the shredded cheese, relish, garlic powder and chili powder in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into 9-inch pie plate. Bake at 350° for 20 to 30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup shredded cheese; let stand 10 minutes. Serve as a dip with assorted crackers or chips.

Courtesy of Shirlene Hecht

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Cedric’s Superbowl Smokies

6 oz can tomato paste
8 oz can tomato sauce
8 oz bottle Werewolf Firehouse Everything Sauce
2 tablespoons brown sugar
2 tablespoons honey
1 teaspoon 17th Street Magic Dust
16 oz package little smokies

Combine all ingredients in saucepan or crock pot and heat on low until
warmed through. Add smokies and heat well.

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Werewolf Green Bean Casserole

1 package frozen green beans
1 can cream of mushroom soup
3 tablespoons Werewolf Sauce
1 package french fried onions

Combine beans, cream of mushroom soup and Werewolf in small casserole dish. Bake in 350 degree oven for 15-20 minutes. Remove from oven and top with french fried onions. Bake for another 10 minutes and serve.

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Santa Fe Cornbread

2 pkg Jiffy corn muffin mix
2 eggs lightly beaten
1/2 cup milk
1/2 cup Chile Relish, (hot or mild to taste)
1/3 cup corn, drained well

Blend all ingredients well. Let batter sit for 5 minutes and blend again. Pou into 2 square or round baking pans and bake at 350 for 20 minutes. Let cornbread cool slightly before cutting.

Recipe courtesy of Kathy Wollard

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Baked Beans

4 cans pork & beans
4 slices bacon, cooked and broken into 1″ pieces
1 onion, chopped
1/2 bell pepper, chopped
1/4 cup barbeque sauce
1/4 cup brown sugar
2 tablespoons mustard
1 cup Devil’s Breath Chile Relish

Combine ingredients, preferably in a cast iron dutch oven. Cook uncovered in a 350 degree oven until bubbly and slightly crusty on the edges. (Trust me, these are the BEST!)

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Bread & Butter Chicken Pasta Salad

You can also use leftover turkey for this one.

1 lb elbow macaroni or pasta shells, cooked
1 lb cooked chicken, diced
1-2 stalks celery, sliced
2 stalks green onion, chopped
1 cup diced cheddar cheese
1 jar Devil’s Breath Bread & Butter Jalepenos
1 1/2 cups Mayo

Mix all ingredients and serve cold

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Chile Relish Sauce

3 cups of rice (Yes even if you only need a little rice because it’s cheap and cooking less doesn’t come out well)

3-4 Tablespoons Olive oil

½ – 1 cup of Pepper Relish (depending on bravery and spice level desired)
OPTIONAL 1 8 oz can of diced Tomatoes Optional

6 ¼ cups of Boiling water

2 tablespoons of Chicken Bullion (Tomato bullion if you can find it in Hispanic section or store, It has chicken flavor and tomato flavor in it)


Put 3-4 tablespoons of olive oil in the good sealing 4-6 Quart pot with good thick bottom and Add Rice. Fry rice until it starts to turn evenly brown stirring constantly. Add 1/2 cup – 1 cup of Pepper relish and stir very quickly (in the very hot pot that was frying the rice) only for about 20-30 seconds. add 6 1/4 cups Pre Boiled water (I usually put water in Micro before I start frying the rice), and 2 tablespoons of Chicken Bullion. OPTIONAL tomatoes go in now. It will be instantly boiling hard, so you turn it down right away and cover it up to simmer. after about 5 minutes stir, and cover it up and FORGET ABOUT IT for 20 minutes turning down so it’s just simmering (Stirring it after 5 minutes makes you rice mush) After the 20 minutes, check to make sure water has been absorbed. If so turn it off and stir it to fluff it up. If not give it a few more minutes and recheck. If you did well you should have a very small patch of slightly burnt rice on the middle of the bottom of the pot.   Don’t disturb it, while you serve as it adds a good flavor to the rice. Serve your rice and enjoy with any meal

Recipe courtesy of James Harms

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Bread & Butter Jalapeno Cornbread

This one took 3rd Place in the 2012 Firey Food Challenge Cook Off. It is an excellent accompanyment for chili, beans, fish, or just by itself with a big ole pat of butter.


* 1/4 cup oil
* 2 cups ground yellow cornmeal
* 1/2 cup flour
* 1 tablespoon sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups buttermilk
* 2 eggs, lightly beaten
* 2 tablespoons melted butter
* 1/2 cup Bread & Butter Jalepenos, drained and chopped

Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in Bread & Butter Jalepenos. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.

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Werewolf Glazed Carrots

1/2 pound carrots, sliced
2 tablespoons butter
1/3 cup packed brown sugar
1/4 cup Werewolf Firehouse Everything Sauce (or more to taste)
1/4 teaspoon salt

Steam carrots for 15 minutes, or until crisp-tender. Melt butter, add salt and brown sugar. Cook and stir until sugar is dissolved and add Werewolf Everything Sauce. Cook and stir until bubbly. Add carrots and cook until heated through.

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Werewolf Fried Turkey

15-18 pound Turkey
1 stick, (1/2 cup) melted butter
1 bottle Werewolf Firehouse Everything Sauce
Tony Chachere’s seasoning

Thaw turkey completely, wash and pat dry with paper towels. Melt butter, add werewolf and blend well. Inject warm marinade into turkey, pulling the injector out as you push the marinade in, and change the angle of the needle several times to get the marinade spread evenly through the bird. Be sure to get the legs, wings and back as well. Pat Tony’s seasoning into skin and cavity. Fry in 250 degree oil for 3 1/2 minutes per pound. Remove from oil and let drain for 5-10 minutes before carving.

I would like to take a monet to remind everyone about fryer safety. Be sure the turkey is thawed completely before cooking. You really don’t want to see what happens when you drop a big chunk of ice into boiling oil. Make sure you place your fryer on a hard flat surface away from any flamable materials. When immersing the bird, do so slowly, especially as the oil begins to fill the cavity. Dropping a turkey into the oil too quickly can cause splash back, and is the most common cause of fires and burns.

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Werewolf Goulash

1 lb. ground beef
1/2 onion, chopped
1 can spaghetti sauce
4 cups of elbow macaroni
1 teaspoon seasoning salt
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
3 tablespoons of Werewolf Everything Sauce

Boil elbow macaroni according to package directions. Add browned ground beef, spaghetti sauce, chopped onion, seasoning salt, salt, pepper and garlic powder. Add Werewolf Everything Sauce. Stir and serve.

Recipe courtesy of Twix

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Cedric’s Grilled Salmon

Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

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Jalapeno Meatloaf

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
1 cup chopped Bread & Butter Jalepenos

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

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Devil’s Breath Chili

This is my championship chili recipe, and the inspiration for the Original Hot Sauce. Please note it does NOT contain beans. Beans are a side dish and don’t belong in real chili. If you add beans, please don’t tell me about it  🙂

3 pounds lean chuck, first grind, (or chili grind)
1 pound pork, first grind
2 medium onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 fresh anaheim chilis, roasted & chopped
1 fresh poblano chilis, roasted & chopped
4 TBL ground cumin
1 tsp allspice
2 TBL blackstrap molassas
12 oz bottle of Corona beer
4 oz (2 shots) tequila (option 2, use Jack Daniels)
1 TBL Devil’s Breath Original Hot Sauce (or to taste, but fair warning, you’ll pay later for overdoing it)  🙂
2 large can, {28 oz} stewed tomatos, chopped, undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
3-4 TBL masa harina

For the meat, I like to use roast and course grind it myself in the food processor, or have your butcher grind it for you. First grind is a course grind that is perfect for chili. You can use burger, but it HAS to be lean. If you are not sure, add just the hot sauce in small quantities until you get it where you like it. The peppers used in the hot sauce are the same as used in the original recipe, so it is the perfect seasoning for my chili. You can get roasted chiles canned at the store, but I strongly reccomend you don’t. They have nothing close to the flavor you get with fresh roasted. Wash your peppers and dry, then place on a grate over an open fire, turning to blacken and blister the skin all around. Run the peppers under cold water and the skins should peel off easily. Remove core and seeds and dice.(this step is well worth the effort)

In cast iron dutch oven, suate’ onions, garlic, and peppers over medium heat in 4 TBL bacon grease until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingredients, stirring after adding each. Stir frequently until bubbling. Reduce to simmer and let cook 1 hour.

One more note:
You can NOT substitute syrup for molassas.  It HAS to be blackstrap molassas.

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Pork in Chile Relish-based Sauce

2 Lbs Pork Chops or Baby back ribs
4 med Tomatoes
4 tablespoons Pepper Relish
1 clove of Garlic
¼ Teaspoon Pimento
¼  Teaspoon Ground Cloves
½ Teaspoon Salt
1 tablespoon Olive Oil

Slow roast or pan fry pork chops and cut into ½ wide strips, For Baby back ribs Slow roast and cut into 2-3 bone sections. Prepare a sauce for them with 4 tablespoons of Pepper relish, 4 med Tomatoes, Salt,  ground cloves, pimento and blend into a sauce. Next brown the clove of Garlic in the olive oil and then add sauce and Pork. Slow simmer for 30 minutes or until sauce thickens. serve with corn tortillas warmed on a hot griddle or frying pan. Make yourself Tacos with the sauce and pork and enjoy

Recipe courtesy of James Harms

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Slow Cooker Pulled Chicken

2 1/2 – 3 lb chicken (boneless breast or thigh meat)
1 medium onion – diced
2 cloves garlic – diced
8 oz Werewolf Steak Sauce (yes, a whole bottle)
1 can tomato paste (6 oz)
1 tsp salt
3-4 drops of Liquid Smoke

1. Rinse and place chicken pieces in bottom of slow cooker.

2. Pour diced onions and garlic over the chicken and then add the steak sauce and salt.  Smear the sauce around to make sure all the chicken has at least a coating of sauce.

3. Turn the slow cooker on low and let the chicken cook for five hours.

4. Remove the chicken pieces and shred with two forks.  Return the shredded chicken to the slow cooker with the sauce.

5. Stir in the tomato paste and the Liquid Smoke.

6. Let the shredded mixture cook on low for another 1/2 hour.

7. Serve on rolls with coleslaw or pickle slices.


A. The mixture should be fairly thick and easy to spoon out.

B. I generally rinse out the steak sauce bottle with either a bit of wine or lime juice and add it in.

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Devil’s Breath Quick Pasta Sauce

2-3 Tbsp Olive Oil (does not need to be extra virgin)
2   Tbsp minced garlic
2   Tbsp Devil’s Breath Hot Chile Relish
2   Tbsp chopped basil (fresh)
1   Tbsp dried oregano (use fresh if you got it)
16 oz can diced tomatoes
6  oz can tomato paste
1/2 cup red wine

1/4 cup diced onion (optional)

1. Heat the olive oil in a pot or skillet in medium heat until the oil
starts to shimmer.

2. Add onion to oil and saute for 1-2 minutes to soften.
3. Add garlic to oil and saute for 1 minute (do not burn)
4. Add wine and use wooden spoon to scrape up any overcooked bits
(e.g. deglaze the pan, see notes)
5. Reduce heat and add diced tomatoes, tomato paste, Chile Relish, and
herbs (basil, oregano, etc.)
6. Simmer for 10-15 minutes to allow flavors to blend.  If cooked meat is
being added to the sauce it can be done at this stage as well.

Makes enough sauce to go with about 12-16 oz of cooked noodles.

a. I often brown the meat to be added in Step #6 in the skillet before making the
sauce.  Therefore, the deglazing process in #4 also picks up additional flavors.
Meat selection will often be spicy as well – hot sausage, or chicken that has
been coated with salt, black pepper, and red pepper mix.

b. The basic recipe here is a quick red sauce based on the diced tomatoes and paste.
Since you control the spicing, add-ons and final consistency it is uniformly
superior to anything you will pull directly from a jar.

c. Additional herbs to consider.  If you’re opting to simmer long then adding
fresh rosemary will put more flavors in the medley.  Fresh parsley and grated
hard cheese (parmesan or romano) are also good additions as well.

d. Once you start using freshly grated cheese you stop using the shaker stuff as well.

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Slow Cooker Black Eyed Peas

    * 6 cups water
* 1 cube chicken bouillon
* 1 pound dried black-eyed peas, sorted and rinsed
* 1 onion, diced
* 2 cloves garlic, diced
* 1 red bell pepper, stemmed, seeded, and diced
* 1 jalapeno chile, seeded and minced
* 8 ounces diced ham
* 4 slices bacon, chopped
* 1/4 teaspoon Devil’s Breath Hot Sauce
* 1 1/2 teaspoons cumin
* salt, to taste
* 1 teaspoon ground black pepper


1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

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Werewolf Stuffed Pumpkin

I’ve listed this one as an entree because if you leave out the bacon it makes a great vegetarian dinner.

Makes 2 very generous servings

1 pumpkin – about 3 lbs
Black Pepper – freshly ground
1/4 lb Stale Bread, thinly sliced and cut in 1/2″ chunks
1/4 lb cheese – gruyere, Emmenthal, cheddar (or a combination) – cut in 1/2″ cubes
2-4 cloves garlic – coarsely chopped
4 strips bacon – cooked until crisp, drained, chopped
1/4 cup fresh chives or scallions; sliced/snipped
1 tbsp fresh thyme – minced
2 tbsp Werewolf Sauce
1/3 cup heavy cream
pinch of freshly grated nutmeg

1. Center rack in oven and preheat to 350 F. Line a baking sheet with parchment paper, or find a Dutch Oven with a diameter a bit larger than the pumpkin.  If you bake the pumpkin in a casserole dish it will keep its shape, but stick to the dish.  Using a sheet brings risk due to maneuvering a softened pumpkin, but makes for a more interesting presentation.

2. Using a sturdy knife carefully cut a cap out of the top of the pumpkin at a 45 degree angle.  You want enough off the top to be able to work within the pumpkin.  Clear away the strings and seeds from the cap and inside the pumpkin.

3. Season the inside of the pumpkin generously with salt and pepper and place it on the baking sheet or in the pot.

4. Toss the bread, cheese, garlic, bacon and herbs together in a bowl.  Season with pepper (there’s probably enough salt from the bacon and cheese) but taste to be sure.

5. Pack the mixture into the pumpkin.  It should be well filled, having a little too much is not bad.

6. Stir the cream, Werewolf and nutmeg together and pour it into the pumpkin.  The ingredients shouldn’t swim in cream, but they should be nicely moistened.

7. Put the cap on the pumpkin and bake for ~120 minutes.  Everything inside the pumpkin should be bubbling and the flesh of the pumpkin tender enough to be pierced easily with the tip of a knife. Check at 90 minutes, and remove the cap at this time to allow excess liquid to bake away and the top of the stuffing to brown a little.

8. Transfer to a platter and serve.  Be careful since the pumpkin will be heavy, hot, and wobbly.

Serve as wedges of pumpkin and filling, spoon out portions of filling, or pull pumpkin meat into the filling and mix together.

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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.