All recipes with our gourmet sauces:
Vinaigrette Dressing-
1/2 C Vegetable oil
1/4 C Mudflats Apple Habanero Sauce
1/4 C Apple Cider Vinegar
Pinch of Salt and Pepper
Whisk together until smooth.
Chop House Salad-
8 C Chopped Romaine
4 Oz. Dried Cranberries
4 Oz. Toasted Pecans*
4 Oz. Shaved Red Onion
4 Oz. Chopped Bacon
1 Granny Smith Apple (Cored and Diced)
*Place pecan pieces on baking sheet and place in 350 degree oven for 15-20 minutes
Combine all Ingredients and Half of the vinaigrette in large bowl and toss together.
Makes 2 Entree size Salads
Pre-Heat Grill or Skillet to High-
1 10 lb. Pork Shoulder
3 oz. Vegetable oil
Salt and Pepper
Rub pork shoulder with Oil, Salt and Pepper. Place on Hot Cooking Surface until well defined grill marks are achieved, then turn, flip and repeat Remove from heat place in a Heavy Bottomed Stock Pot or Crock Pot.
2 Stalks of Celery (fine chop)
1 White Onion (diced)
4 C Chicken broth
12 C Water
1 12oz. Jar Mudflats Apple Habanero
Add all to Stock Pot with Pork. Bring to a simmer. Cook for 2 Hours or until meat falls off Bone. Remove from pot and let cool. Pull pork away from bone once cooled Return liquid to stove and reduce until 4 Cups remain. Add Pork back to Sauce. Serve warm as sandwiches or your favorite sides.
Pre-Heat Grill or Skillet to High-
1 10 lb. Pork Shoulder
3 oz. Vegetable oil
Salt and Pepper
Rub pork shoulder with Oil, Salt and Pepper. Place on Hot Cooking Surface until well defined grill marks are achieved, then turn, flip and repeat. Remove from heat place in a Heavy Bottomed Stock Pot or Crock Pot.
2 Stalks of Celery (fine chop)
1 White Onion (diced)
4 C Chicken broth
12 C Water
1 12oz. Jar Mudflats Apple Habanero
Add all to Stock Pot with Pork. Bring to a simmer. Cook for 2 Hours or until meat falls off Bone. Remove from pot and let cool. Pull pork away from bone once cooled Return liquid to stove and reduce until 4 Cups remain. Add Pork back to Sauce. Serve warm as sandwiches or your favorite sides.
1 Quart Vanilla Ice Cream
3/4 C Mudflats Apple Habanero Sauce
4 Oz. Chopped Bacon (cooked crispy and cooled)
4 Oz. Minced Granny Smith Apple
Allow Ice Cream to soften on the Counter for 5-10 minutes.
Scoop into a Metal mixing Bowl, add Bacon and Apple.
With rubber spatula fold ingredients together and return to Freezer for 30 Min. Scoop and Serve, excellent with Butterscotch.
Pre-Heat oven to 350 Degrees-
1/4 C Mudflats Apple Habanero Sauce
1 T Dijon Mustard
2 C Brown Sugar
2 Lb. Raw Slab Bacon
Mix Mudflats Apple Habanero Sauce and Dijon Mustard. With a brush, lightly coat both sides of each strip of bacon with Dijon Mustard/Apple Habanero mixture. Dredge each piece of bacon in brown sugar on coating both sides and place on a parchment lined cookie sheet. Place in oven for 15 to 20 min or until bacon looks brown and sugar on pan begins to look a little burnt. Immediately transfer to a clean sheet of Parchment and allow to cool. Once crispy use on sandwiches, for breakfast, break up and sprinkle on ice cream or stack like a Log Cabin and serve at a party.
Pre-heat Oven to 425 Degrees-
1 Baking Sheet
4 C Kosher Salt
Spread Salt in 1/2" layer down center of cookie sheet, wide enough for 2 Oysters to sit comfortably.
12 Oysters
4 Oz. Mudflats Ragin' Cajun Sauce
4 T chopped Crispy Bacon
2 C Buttered Bread Crumbs
1 C Sharp Cheddar Cheese
Shuck Oysters and leave on the half shell (Be Careful not to spill juice from shell) Place on Salt Bed Divide Sauce between Oysters Divide Bacon between Oysters Sprinkle with Bread Crumbs Sprinkle with Cheddar.
Bake 8-12 minutes or until cheese and bread crumbs have browned Remove from baking sheet and place on serving dish. Serve and Enjoy.
Pre-heat Grill to High-
8 Oz. Ground Chuck patted into burger form
Salt and Pepper
Place on Grill and cook 2 minute, then turn, Cook 2 minutes then flip and repeat.
2 Oz. Mudflats Ragin' Cajun Sauce
Cooked to desired temperature and top with 1/2 of the Mudflats Ragin' Cajun Sauce
1 Kaiser Roll
1 Slice Sharp Cheddar Cheese
2 Strips cooked Crispy Bacon
3 OZ. Apple Habanero Slaw (see recipe under Apple Habanero)
After cooking Allow to rest 2 minutes. Top with Remainder of Sauce, Cheddar and Bacon. Place on Burger Bun and top with Slaw
1 Jar Mudflats Ragin' Cajun Sauce
4 T Sea salt
2 G Water
Combine and bring to a boil in a 3 to 5 Gallon Stock Pot or turkey fryer
2 Lb. Whole Crawfish or Shrimp
4 Ea. Blue Crabs (omit if desired)
2 Lb. Steamer Clams
2 Lb. Red Potatoes
2 Lb. Andouille Sausage cut in 2 inch Links.
4 Ea. Corn on the Cob Cut in half
When liquids come to a boil add all Ingredients and return to boil. Cook 10-20 minutes (turkey fryer will cook much faster than a stove top.
4 T Mudflats Cajun Spice
2 T Sea Salt or Kosher Salt
Mix together. Remove all from stock pot, Sprinkle liberally with seasonings. Note if you reduce the boiling Liquid you'll have a great Cajun Seafood Base for Soups or other future projects.
1 Pre cooked ham (7-10 lbs.)
12oz. Mudflats Brand Ragin' Cajun
2T Water
Joey Fries:
4 Idaho potatoes cut in 6 wedges each
2T Oil
1T Kosher salt
1/4t Cumin
1/4t Cayenne
1/4t Oregano
1/4t Garlic powder
Preheat oven to 400 degrees. Combine potatoes, oil and spices in ziploc bag and toss. Place ham over parchment in 12"x9" baking pan. Baste ham with 6 oz. Mudflats Brand Ragin'Cajun. Add remaining sauce in bowl with water for basting during cooking. Place potatoes over parchment on a sheet pan cut side up and place both potatoes and ham in oven for 30 min basting ham every five to ten minutes to form thick glaze.
2T Mudflats Brand Ragin' Cajun
1 Stick unsalted sweet cream butter (1/4c)
Leave butter to soften at room temperature Add Mudflats Brand Ragin' Cajun fold together Melt 2oz butter over each steak immediately after grilling.
1lb Chicken legs and thighs
1T Salt
1T Ground black pepper
½ Bourbon sauce
Combine all in ziploc bag and marinate 30 minutes to overnight. Preheat oven to 400 degrees. Place on parchment on sheet pan skin side up. Place in preheated oven to roast for 15 to 20 minutes. Pour reserved bourbon sauce over chicken immediately before serving.
Bourbon Sauce:
1/4c Mudflats Brand Ragin' Cajun
1c Bourbon
1T Soy sauce
2T Butter
1/4c Minced onion
1t Oil
1t Corn starch (mixed with 2t water)
2t Water
In a preheated skillet add oil and onions sauté until softened and lightly colored. Deglaze skillet by adding bourbon and let cook till flames out, reduce by ¼. Add soy sauce and Mudflats Brand Ragin' Cajun simmer for 3 minutes. Add corn starch and water mixture, stir until lightly thickened. Take off heat, whisk in cold butter until dissolved.
1 C Mayonnaise
2 T Mudflats Ragin' Cajun Sauce
Pinch of Salt
1/2 t Lemon Juice
As an alternative to mayonnaise substitute ranch dressing
Combine all in a bowl and whisk until smooth. Enjoy with Chicken Fingers or on your favorite sandwiches.
3C Corn Chex
3C Wheat Chex
3C Rice Chex
1C Peanuts
1C Pretzel Sticks
2C Garlic Flavored Bagel Chips
Combine in Large Mixing Bowl and Set Aside
6T Butter
2T Mudflats Ragin' Cajun Gourmet Sauce
1t Mudflats Cajun Spice
1/4t Kosher Salt
1t Worcestershire Sauce
Place butter in microwave safe bowl and melt. Whisk in other ingredients. Pour over cereal mixture, stirring to coat evenly. Lay out on cookie sheet for 30 minutes to dry. Place in air tight container, can hold up to 1 week.
Dressing
1T Mudflats Ragin' Cajun Gourmet Sauce (add more to taste)
1 C Ranch Dressing
Combine and whisk together, setting aside
Salad
6 oz Chopped Romaine Lettuce
2 oz Blue Cheese Crumbles (substitute your favorite cheese)
2oz Grilled Red Onion
2 oz Bacon Bits
2 oz Diced Ripe Tomatoes
Combine ingredients and set aside
Steak
1 6oz Flat Iron or Flank Steak
2oz Mudflats Cajun Seasoning
Grill steak to desired temperature
3 oz Cajun ranch dressing
Toss lettuce in dressing, thinly slice steak and place atop salad
Serve with a handful of lime flavored tortilla strips
1 lb Ground Beef
1 packet of Taco Seasoning
1 8 oz can Refried Beans
2C Sour Cream at room temperature
1 package Shredded Cheddar Cheese
1C Mudflats Honey Jalapeno Chutney
1 1/2C of your favorite Salsa or Picante Sauce
2C Shredded Roman Lettuce
Cook ground beef in shallow pan until well done, drain excess liquid and add taco seasoning; set aside. In a 6x6 inch Glass or Casserole dish; spread refried beans across bottom of dish in an even layer. Next layer Taco Meat over refried beans, then Heaven n Hell Jalapeno Relish. Very carefully using a spatula spread sour cream over Heaven n Hell Jalapeno Relish. Be careful not to push too hard on sour cream so that it stays in a distinct layer above Relish. Spread salsa and cheese. Lastly sprinkle Shredded Lettuce on top. For Garnish add some finely diced Bell Pepper and Tomato. Serve with tortilla chips.
1lb cream cheese (softened)
3T Mudflats Honey Jalapeno Chutney
1t fresh minced garlic
2T minced chives
1T chopped fresh parsley
4T minced red onion
2T half and half or whole milk
Zest and juice of 1 lemon
Combine all in food processor and pulse until well blended. Add 8oz pasteurized lump crab or imitation crab. Carefully fold crab into cream cheese mixture, (Mix as little as possible to keep crab in lump form). Serve at room temperature with crackers or breads.
For a warm variation: Place in oven safe dish and top with 1/2 cup buttered Bread Crumbs, bake at 350 degrees for 15 minutes.
For Sauce
1/4 c Oil
1/2 lb Bacon ( Raw, Chopped )
1T minced Garlic
1/2 C minced White Onion
1/4 C White Wine
1/2 C Flour
3 C Half and Half
2 C Heavy Cream
1/4 C Mudflats Honey Jalapeno Chutney
2 C Parmesan cheese
2 C any creamy cheese (Provolone, Havarti, Mozzarella)
1 C Sharp Cheddar
Salt and Pepper
2T chopped Parsley
Zest and Juice of 1 Lemon
In a heavy bottomed sauce pot on High Heat pour oil into pan and brown off Bacon, reduce heat to Medium. Add garlic and onions and sweat without browning. Deglaze with white wine and reduce by half. Add flour and stir until a paste forms. Add cream and half and half and simmer until thickened. Add all other Ingredients and whisk until smooth, remove from heat.
2 lb Dry pasta Elbow's or Ziti (cooked in Salted Water) Cook pasta to al dente running them under cold water until cool. In Large mixing bowl combine sauce with noodles until completely coated. Salt and Pepper to taste. Serve hot.
Baked Option: Pour mixture into a Greased 12 x 9 x 4 Inch baking pan and smooth out the top. Sprinkle 1 C Buttered Bread Crumbs over mixture and bake at 350 degrees for 20-30 minutes or until cheese is bubbly and bread crumbs are lightly browned.
1 French Baguette Slice 1/2 inch thick, brushed with oil and lightly marked on a hot grill or grill plate. You can also place on cooking sheet and toast bread in oven at 350 degrees.
1 lb. Beef top round
Dusted with Mudflats Cajun Spice, and marked on the grill 2 min on each side. Tightly wrap in plastic wrap and place in freezer for 1 hour. Slice as thinly as possible across grain of meat and lay out on parchment paper. (One piece for each slice of bread)
1 Red Onion julienned
1/2 C Balsamic Vinegar
In hot Skillet place onions and cook for 2 min until light browning begins, deglaze with balsamic vinegar and cook until no liquid remains. Remove from heat and allow cooling to room temperature.
Honey Jalapeno Mousse
8 oz cream cheese (softened)
2t minced garlic
1T chopped fresh parsley
1T chopped fresh green onions
2T minced Red Onion
1/2C Blue Cheese
3-4T Mudflats Honey Jalapeno Chutney (add to desired heat)
Zest and Juice of 1 Lemon
Combine all in mixer and whip with paddle on low to medium speed until well blended. Remove from mixing stand. Place a slice of meat on top of a piece of bread, add (1) teaspoon of the mousse and top with 2-3 pieces of the red onion with a small dollop of Mudflats Honey Jalapeno Chutney (if desired).
2T Diced bacon
1/2c White onion small diced
1/2c Carrots diced
1/2 Celery diced
1T Fresh garlic
2T Oil
4T Flour
1lb Diced chicken breasts
2c Chicken stock
2c Heavy cream
1/4c Mudflats Brand Honey Jalapeno Chutney
1 Grocery store biscuits
In a heavy bottomed 3qt pot on high flame place bacon and oil in pan and begin to crisp. Add diced chicken and allow to cook and brown slightly. Add celery, onions, carrots and garlic and sweat until softened. Add flour and stir for 1 minute. Add liquids and bring to a simmer. When thickened slightly (aprox 15min) add Mudflats Brand Honey Jalapeno and pour over hot biscuits
2 C Vegetable Oil
1 C Red Wine Vinegar
3 T Mudflats Honey Jalapeno Chutney
1 T minced Garlic
1/4 C White Sugar
1 t Salt
1/2 t Pepper
3/4 C Packed Chopped Fresh Parsley
3/4 C Packed Chopped Fresh Cilantro
Combine in blender and puree until smooth and bright Green. Check for Salt and Pepper
2lb Russet or Yukon Gold potatoes (1/4" dice)
2c Whole Milk (to reduce fat content use low fat milk)
2 Sticks butter (1/2c)
2T Salt
1T Ground black pepper
1/4c Mudflats Brand Honey Jalapeno Chutney
Boil potatoes until fork tender. Drain potatoes and place in mixing bowl. Mash potatoes to desired smoothness. Add all ingredients and blend together Check the flavor and add more Mudflats Brand Honey Jalapeno for and added kick!
Pre-heat Grill on Medium High-
Pre-Heat Oven to 350 Degrees-
4 Chicken Thighs
1 C Mudflats Jerk Sauce = 4 T
1 t Kosher Salt
1/2 t Fresh Cracked Black Pepper
Marinate Chicken in salt and pepper and Mudflats Jerk Sauce for up to 1 hour Mark on grill or indoor grill plate 2 minutes then turn, 2 minutes then flip and repeat Finish in oven 4-6 minutes or until a thermometer reads 160 degrees Let rest for 3 to 5 minutes before serving Add 1T of Mudflats Jerk Sauce to each piece of chicken before serving. Serve with your favorite sides
Preheat Grill or Grill Plate-
1 Red Onion (Peeled and Minced)
1 Red Bell Pepper (Diced 1/4 inch)
1 Large Red Tomato (Cored and Diced 1/4 inch)
1 t Fresh Minced Garlic
1 t Salt
1/2 t Black Pepper
2 T Olive Oil
Zest and Juice of 1 Lime
1/4 C Fresh Roughly Chopped Cilantro
Combine all and Cover. Place in refrigerator for 15-30 minutes
1/2 C Mudflats Jerk Sauce
1 Fresh Pineapple Cored and Sliced or 1 12 Oz Can of Cored Pineapple Slices (Drained)
Combine Pineapple and Mudflats Jerk Sauce, allow to marinate for 15 minutes Place Pineapple slices on grill and mark on both sides Baste with remaining sauce and dice Pour any leftover juices over salsa and combine with Pineapple
Goes great with Cod, Sea Bass or any Whitefish and rice dishes.
2 T Oil
1 Lb. Beef Tips
In Stock Pot on High Brown Beef
1 C Onion Diced
1 C Carrot Diced
1/2 C Celery Diced
2/3 C Red Bell Pepper Diced
1 T Garlic Minced
Add to Stock Pot and Cook until Lightly Softened.
1/4 C Dark Rum
2 Bay Leaves
1/4 C Flour
1 C Mudflats Island Jerk Sauce
3 C Beef Stock
2 Ea. Idaho or Russet Potato Diced 1/2 inch
Deglaze Stock Pot with Dark Rum Add Bay Leaf and Flour and stir until Light Paste begins to form Add Mudflats Island Jerk Sauce and Beef Stock, add Potato Cook Uncovered until Beef is tender and broth has reduced to stew consistency, about 30 to 40 minutes Serve over Rice, Mashed Potatoes or Biscuits
2 oz Olive Oil
1 Red Bell Pepper Diced
1 Red Onion Diced
2 Stalks Celery Diced
2 T Garlic Minced
2 C Long Grain White Rice
1 t Kosher Salt
2 t Black Pepper
3 T Turmeric
1 t Cayenne Pepper
1 16oz Can Black Beans Rinsed
12 oz Frozen peas
2 1/2 C Chicken or Vegetable Stock
1/4 C Fresh Cilantro
1 C Mudflats Jerk Sauce
In an oven safe pan sauté red bell pepper, red onion, celery and garlic in olive oil Add Rice and toast until ends appear white Add salt, pepper, turmeric, cayenne and black beans and cook 2 minutes or until fragrant Add Stock and peas and bring to a simmer Remove from heat, wrap with plastic and foil, and place in oven for 20 minutes Remove from oven and allow to rest 20 minutes Add cilantro and Mudflats Island Jerk Sauce to Rice and mix thoroughly
Mango Chipotle Mayo
1/4 c Mango Chipotle sauce
1/4 c Mayo
Combine In mixing bowl, whisk smooth and set aside.
Lump Crab Cakes
1 t Minced Garlic
2 Eggs
1/4 c Chopped Green Onion
2 T minced Red Onion
2T chopped Fresh Cilantro
3/4 c Panko Bread Crumbs
1 lb. Lump Crab Meat
In a large mixing bowl combine first (6) ingredients.
Gently fold Crab into mixture, working as little as possible to keep Crab whole. Using a 4 or 6 oz Ice Cream Scoop divide Crab mix onto a lined Cookie sheet. On a non stick Griddle or an Oiled Sauté pan heated to medium, gently place Crab Balls onto Cooking surface and with the back of a spatula press down firmly to form into patty shape. Cook for 3 to 4 min until browned, flip and repeat. Serve on a bed of shredded Lettuce or Mixed Greens with a dollop of Mango Chipotle Sauce atop the Cakes, for added zest Sprinkle with Blue Cheese and chopped Bacon. Can also be served on a Kaiser Roll with your favorite sides.
1 lb Chicken Breast
Slice chicken 1/4 inch length wise
1/2 C Mango Chipotle Sauce
2T Olive Oil
1/2 Lime juiced
Combine liquids with chicken and cover. Place in fridge for 1-3 hours.
Place twenty (20), 10" wooden skewers point side down in a container of warm water and let sit 1 hour.
One by one skewer chicken by alternating chicken back and forth across tip of skewer pushing down slightly after each fold. Repeat with each piece of Chicken. Lightly oil hot cooking surface (an indoor grill top or outdoor grill will give you the best results), place Sates on grill. Cook 2 minutes then turn; 2 minutes then flip and cook 2 more minutes. Remove from heat and arrange nicely in a circle on a serving platter. Place a small dish of Mango Chipotle sauce in the center of the plate for dipping. Garnish with chopped fresh cilantro and sprinkle over whole dish.
12oz Mudflats Brand Mango Chipotle
1 Whole trimmed Pork Loin
2oz Oil
3T Garlic minced
Salt and Pepper to taste
Heat a skillet or grill till smoking. Meanwhile rub Pork with Oil, Garlic, Salt and Pepper. Sear or Grill Loin till all sides are lightly Browned and fragrant. Place on a Cookie sheet. Preheat oven to 350 degrees. Brush pork with Mudflats Brand Mango Chipotle and place in the oven. Baste pork every 10 minutes for one hour or until internal temperature reaches 145 degrees. Allow to rest covered with a vent for 15 minutes. Slice and spoon more Mango Sauce over each portion. Serve with your choice of starch and vegetable. Serves 4-6
2 - 6 oz Sea Bass filets
2T Olive Oil
1/2 t Minced Garlic
Zest and Juice of 1 Lime
In a mixing bowl combine all ingredients add Sea Bass filets covering thoroughly with marinade and place in refrigerator for one (1) hour.
Remove from marinade and sprinkle with Salt and Pepper. Place Sea Bass filets on lightly oiled, hot grilling for 2 minutes then, turn 2 minutes then flip and repeat. Sea Bass filets should begin to flake when done. Remove from grill and top with liberal amount of Mango Chipotle Sauce. Serve with your favorite vegetables and starch.
Pre-heat Oven to 350 degrees
1 lb. Sweet Potatoes (peeled and diced)
1 lb. Idaho Potatoes (peeled and diced)
1/2 Inch Fresh Ginger (peeled and sliced)
8 oz Shredded Coconut
1C Heavy Cream
2 Sticks Butter (softened)
2T Salt
1T Black Pepper
1/2C Mango Chipotle Sauce
Juice of 1 fresh Lemon
Place Sweet Potatoes, Idaho Potatoes and Fresh Ginger in large stock pot of salted water that is 2 Inches above top of potatoes; bring to a boil and cook until just tender enough for a fork to easily penetrate. Take off heat and strain. While potatoes are cooking spread coconut on a parchment lined cookie sheet and place in preheated oven for five (5) to ten (10) minutes or until lightly brown and fragrant. Set aside. Place potatoes in mixer, add remaining ingredients and whisk until smooth. Top with toasted coconut and serve.
Pre Heat oven to 350 degrees
8 oz Bacon (Raw, Chopped)*
2 oz Olive Oil
In large Skillet on high heat render bacon in oil until browned and crispy.
1 Red Onion minced
1 Red Bell Pepper diced
1 stalk Celery Diced
1/2 fresh Pineapple, Cored and Diced
1 T minced Garlic
1 T minced Fresh Ginger
Add to crispy bacon and sauté until all is softened.
2 C Long Grain Rice
Add to veggies and cook for 4 min.
2 1/4 C Water
3/4 C Mudflats Mango Chipotle
Add to Rice mix and bring to a simmer. Remove from Heat and cover with plastic and foil, and place in oven for 20 min.
Remove from oven and let rest on counter covered for 20 min.
3 T Chopped fresh Cilantro
3 T Chopped fresh Green Onion
Remove plastic and foil. Plate in large serving dish or separate onto plates and sprinkle with Fresh Cilantro and Green Onion.
*As a vegetarian dish eliminate bacon.
4oz White Fish
3 4.5 inch Tortillas
1/4c Shredded Iceburg Lettuce
1/4c Diced Tomato
1/4c Shredded White Cheddar
3T Picante Sauce or Salsa
3T Ranch dressing
4oz Mudflats Brand Mango Chipotle (divided in half)
Marinate Fish in 2oz Mudflats Brand Mango Chipotle for 30 minutes. Heat stove top or outdoor grill to smoke point and spray with cooking spray. Grill fish until cooked thru (Approximately 4 minutes per side) Remove from grill and flake with a fork. Lightly grill Tortillas, divide fish and all remaining ingredients between Tortillas. Eat and enjoy. Serves 1
2lb Carrots chopped
1 White onion chopped
2T Salt
2T Butter
1/4c Brown sugar
4c Chicken stock
1c Mudflats Brand Mango Chipotle
1 Idaho potato diced
1/2-1c Heavy cream (optional)
Heat a heavy bottomed soup pot on high over the stove. Place butter onions and carrots in pot and reduce heat to medium high. Saute veggies until they begin softening but not coloring. Add sugar, chicken stock, Mudflats Brand Mango Chipotle and bring to a simmer. Add potato and cook until both the potatoes and carrots are tender. Take off heat and using a stick blender or food processor puree until smooth. Check the flavor-for spicier add more Mudflats Brand Mango Chipotle for creamier add heavy cream.
12oz Mudflats Brand Sweet Thai
3-5 lbs Baby Back Ribs (approximately 3 whole racks)
1/2c Oil
Salt and Pepper
Plastic Wrap and Foil
Heat stove top grill or outdoor grill to smoke point. Brush oil on ribs and grill mark ribs on all sides. Lay a sheet of plastic wrap on a flat surface. Place one (1) whole rack of ribs on plastic and brush with 4 oz. Mudflats Brand Sweet Thai®, fold to create a sealed package. Wrap package completely in foil and place in Oven at 250 degrees for 1 to 1.5 Hours. Repeat for remaining Ribs. When Ribs are fragrant remove from oven and allow resting for 15 minutes. Tear open Packets and serve. Serves 3-6
Thai Glazed Shrimp:
10 Jumbo Shrimp (16-20 count)
1 lime
1 Oz. Vegetable Oil
4 Oz. Mudflats Sweet Thai Sauce
Salt and Pepper
Marinate Shrimp in Lime and Oil with Salt and Pepper for 30 minutes. On a hot grill place shrimp, brush often with Mudflats Sweet Thai Sauce until cooked through with a dark caramel color
Wasabi Mashed Potatoes:
2 Lb Potatoes (Boiled and Smashed)
4 Oz. Butter
2 T Salt
1 T White Pepper
6 Oz. Heavy Cream or 1/2 and 1/2
4 oz Wasabi
Combine all in mixer and whip until smooth. Drizzle with Mudflats Sweet Thai Sauce, and chopped peanuts or green onion. Serve with your favorite vegetable or a light salad
Pre-Heat Oven to 350 Degrees-
16 Oz. Salmon filet (Minced)
1 Oz. Sesame Oil
1 t Sesame Seeds
2 Ea. Scallions (Chopped)
4 Oz. Panko bread crumbs
1 t White Pepper
4 Oz. Mudflats Sweet Thai Sauce
1 Egg
Combine all in a metal bowl.
When well mixed, portion out in 4 Oz. balls.
In a large non-stick sauté pan on high heat 4 Oz. Vegetable Oil Place Balls into hot oiled pan, with the back of a Spatula press down firmly to make patty Cook for 3 minutes flip and repeat Place in Oven for 4 minutes Remove from Oven and serve with a dollop of Mudflats Sweet Thai Sauce and shredded lettuce on each. Can be served as a salmon cake or on your favorite bread.
1 Kaiser Roll
1 6 oz Seafood Cake
1 oz Green Onion Mayo
1 piece leaf lettuce shredded finely
3 slices cucumber
1 slice tomato
2 Egg rolls
Drop Egg Roll in fryer for 30 seconds. 1 Minute before serving Burger drop Egg Rolls again and Fry till floating and Golden.
Place seafood burger in 500 degree oven for 4-6 min (until hot whole way thru) Butter and Toast Kaiser roll on flat top. Spread Mayo on bottom of Toasted Kaiser and Lettuce, Cucumbers, Tomatoes on top. Place patty on bun and serve open faced.
