Mutha Sauce Recipes

Steps:

• Pour the oil into a large saucepan over medium-high heat.
• After oil has heated, add the onions, green peppers, and jalapenos and stir.
• Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
• Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers.
• Simmer for 10 minutes.
• Turn off heat, add the Liquid Smoke and let the sauce cool.
• Pour it into a container, cover, and store in the fridge until ready to use.

Steps:

• Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapeños and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour it into a container, cover, and store in the fridge til ready to use.
• Variation: Hot BBQ Sauce
• Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapeños. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

Steps:

• Pour oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden.
• Add garlic and cook for 1 more minute. Dump in everything else except the Liquid Smoke.
• Bring to a boil, then lower the heat so the sauce simmers, 10 minutes.
• Swirl in Liquid Smoke and let the sauce cool.
• Pour into a container, cover, and store in refrigerator til ready to use.
• Variation: Hot BBQ Sauce.
• Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along witht he onions and pepers. Also add 1/2 tsp cayenne pepper along witht the other ingredients for extra punch.

Steps:

• For the white bread: Mix the flour, salt, yeast, water, heavy cream and honey in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion into 1 1/2-ounce balls, then shape into loaves. Place in greased bread pans and dust with flour. Proof for until the dough is 1 inch over the pans, about 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake the loaves for 57 minutes. Remove from the pans and place on cooling racks. Cut into double-thick slices for Texas toast.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Thoroughly mix together the ground chuck and brisket, ground pork and veal. Once the meats are well blended, add the ketchup, breadcrumbs, brown sugar, Italian seasoning blend, seasoned salt, Worcestershire sauce, bell peppers, onions and eggs and mix well. Once all the ingredients are well blended, place the mixture into 4 loaf pans, filling each pan approximately 95 percent.
• Bake for 1 1/2 hours. Remove from the oven, then from the loaf pans and place on a baking sheet.
• Meanwhile, for the meatloaf glaze: Whisk together the ketchup, brown sugar and Worcestershire sauce in a medium bowl. Brush the meatloaves with the glaze. Return the meatloaves to the loaf pans and bake for an additional 30 minutes to allow the glaze to caramelize. Remove from the oven and allow to cool in the loaf pans. Cut into 1/2-inch-thick slices (about 6 ounces each).
• For the SNS sauce: Combine the mayonnaise, mustard, Cajun seasoning and garlic in a small bowl.
• For the heirloom tomato jam: Place the tomatoes, onion, sugar and vinegar in a large saucepan over medium-high heat and simmer for 20 minutes. Once well combined, add the rosemary and season with salt and pepper. Let cool.
• For the fried onion straws: Heat a deep-fryer to 375 degrees F.
• Stir some hot sauce into the buttermilk in a large bowl. Utilize the amount you want based on the temperature you are seeking--this is all personal preference!
• Combine the flour with the garlic powder, onion powder and some salt and pepper in a shallow plate. Mix thoroughly.
• Dip the onion rings into the buttermilk mixture, then coat in the seasoned flour, shaking off the excess. Fry until golden brown, about 30 seconds. Drain on paper towels.
• For the meatloaf sandwich: Grill the Texas toast slices on one side. Heat the meatloaf slice on a flat-top grill. Place the meatloaf atop the bottom bread slice. Top with the SNS sauce. Place the candied bacon on top. Cover the candied bacon with the onion straws. Top the onion straws with the tomato jam and arugula. Put on the top slice, cut on the diagonal and serve.

Steps:

• In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top!
• Cook's Note: Add more habanero peppers for a hotter sauce.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• Make up a batch of sauce. Fry the bacon over medium-high heat just til crisp and brown. Pull it out of the pan, drain it on paper towels, crumble, and set aside.
• Pour off all but 3 to 4 tablespoons of the bacon fat in the pan. Dump in the onions and fennel, seasoning with a pinch of salt and pepper. Sizzle over medium heat til brown and caramelized. Stir in the Mutha Sauce and lemon juice. Keep warm.
• Toss the flour, Creole Seasoning, and a pinch of salt together. Dredge the fish in the mixture til the pieces are well coated.
• Swirl the oil into a heavy skillet and heat it til hot but not smoking. Knock the excess flour off the fish pieces, and slip them into the skillet. Cook for 2 to 3 minutes, til lightly browned. Flip the pieces over and cook another 2 to 3 minutes, til cooked through. With a slotted spatula, transfer the fish to a platter.
• Top each portion with a spoonful of sauce, some bacon crumbles, and some sliced scallions. Serve it right away.

Steps:

• Strip any large, tough stems from the spinach and give it a good washing. Dry the leaves in a salad spinner or pat dry. Stack 10 leaves on top of one another and roll them up like a cigar. Slice into wide ribbons. Continue til all the leaves are sliced; set aside.
• Cut the chicken into 1 by 3/4-inch strips. Season the flour with salt and pepper, and toss the chicken in it. Set a large Dutch oven on the stove and heat 6 tablespoons of the olive oil over medium-high. Add the chicken in batches and brown lightly. As the chicken gets done, scoop it out of the pot into a bowl. Set aside.
• Add the remaining 2 tablespoons of oil to the pot if it looks dry, and toss in the onions, green peppers, celery, and jalapeños, seasoning them with a pinch of salt and pepper. Stir in the ham and garlic and cook for 2 minutes more. Dump the chicken back in, along with its juices. Add the bay leaf, broth, tomatoes, Mutha Sauce, Worcestershire, and carrots. Cover the pot and bring everything to a boil; then crack the lid, turn down the heat to low, and simmer til the carrots are soft, 15 to 20 minutes.
• Uncover the pot and throw in the blackeyed peas, corn, and spinach. Season the stew with the cumin, thyme, and oregano, and let everything simmer for another 15 minutes to blend the flavors. Take out the bay leaf and taste the stew to see if it needs some salt and pepper; then spice everything up with Tabasco.
• Serve the stew steamin' hot in great big soup bowls.

Steps:

• All-Purpose Red Rub.
• Combine all the ingredients into a bowl and rub them together by hand. Store in a plastic or glass container until ready to use it. Makes 2 3/4 cups.
• Mop Sauce.
• Combine ingredients together in a saucepan and bring to a boil. Cool and pour into a plastic container. Cover and refrigerate for later use. Makes 1 3/4 cups.
• Mutha Sauce:.
• Pour the oil into a large saucepan and set over medium-high heat. Add the onions, green peppers and jalapenos and stir. Season with a pinch of salt and pepper and cook until soft and golden. Add the garlic and cook for 1 minute more. Add everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke, and let the sauce cool. Pour into a container, cover and store in the fridge until ready to use. Makes 6 to 7 cups.
• To prepare the ribs, coat evenly with the All-Purpose Red Rub.
• To prepare the grill, remove the grill rack and fire up the grill. Then prepare smoking packets by placing 3 cups of hickory wood chips in a bowl and covering them with water. Soak for at least half an hour. Drain well and divide between 2 squares of aluminum foil. Form into 2 individual packets, and poke holes in one side. Set aside.
• Spread out the coals once they're hot, piling them on one side of the bottom of the grill. Set the wood chip packets on top of the coals. Stick a drip pan filled with 1/2 inch of water on the side opposite the coals. This will catch the drips from the ribs and keep things moist inside the grill. Reposition the grill rack over the coals and the drip pan. Cover the grill and let the fire simmer down a bit.
• Position the ribs and position them on the rack over the drip pan. Cover the grill and test its internal temperature by dropping an instant-read thermoneter down through a vent hole. The grill temperature should be between 225 degrees and 250 degrees. Check on the ribs about ever 45 minutes for the next 3 1/2 to 4 hours. If the rib are looking a bit thirsty, mop lightly with the Mop Sauce. If the temperature of grill dips below 225 degrees, add a few more hot coals to the fire.
• To test the ribs for doneness, gently tear the meat between the bones, poke your finger through the meat, check if the meat's internal temperature is at least 180 degrees. Once you've determined the ribs are done, finish by glazing or caramelizing with the Mutha Sauce.
• To glaze the ribs, brush with Mutha Sauce and let the ribs cook for 20 minutes in the covered grill.
• To caramelize the ribs, crank the heat up to high on the grill and flip the finished rim over onto direct high heat. When they're nice and bronze colored, brush with barbecue sauce and serve.

Steps:

• Brine chops 8 - 24 hours before cooking using recipe #318423.
• Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
• Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
• Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
• Pull those plump babies off the grill and eat em' up without delay.

Steps:

• Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
• Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
• Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

Steps:

• 1. Make the sauce:
• 2. In a small saucepan over medium heat,melt 1 tablespoon of butter.Add the garlic and a pinch of salt. Cook for 1 minute.Add the mustard,wine, Mutha sauce,honey and Creole seasoning.Turn down the heat to low and simmer for 10 minutes,keep warm.
• 3. Make the pork: Slice the pork into 3/4 inch thick medallions.You should get around 10 pieces.Season liberally with Creole seasoning on both sides.Heat a large cast iron skillet on high until very,very hot.Add the oil heat for about 30 seconds. Add a few pieces of pork a few at a time and don't crowd them in the pan, cook 2-3 minutes on each side.
• 4. Take them out and put on a platter. Keep them warm while you cook the others.
• 5. To Serve:.
• 6. Swirl the remaining 1 tablespoon of butter into the warm Mutha sauce.Spoon 1-2 tablespoons of sauce over each piece of pork. Any sauce that's left can be passed around the Table for lading.Any sauce left over can be frozen.This MUTHA sauce can be used on RIBS OR CHICKEN BY ITSELF.