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Baby Back Ribs
Beef Marinade and Grilling recipes
Blackening techniques
Chicken Marinade and Grilling recipes
Crabcakes
Fajitas
Fish Marinade and Grilling recipes
Hot Wings
Jambalaya
Refried Beans
Salsa
Tortilla Soup
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Basic Grilling Recipes


For Beef
Marinate each pound of your choice cut of beef in the following:
  • 2 Tablespoons Worchestershire Sauce
  • 2 Tablespoons Soy Sauce
  • 4 ounces of beer (optional, but preferred!)
  • 2 Tablespoons Tennessee Hellspice

Place in refrigerator for 30 minutes to an hour.
Remove and place on grill until desired degree of doneness!




For Chicken and Fish


Marinate each pound of your choice in the following:
  • 2 Tablespoons soy sauce
  • 2 Tablespoons Tennessee Hellspice

Cover and place in refrigerator for 30 minutes.
Remove and place on grill until desired doneness!


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Blackening Directions


For Beef

Marinate cut of beef in Worchestershire Sauce and Tennessee Hellspice
for 30 minutes prior to blackening.

  1. Over extreme high heat (preferably gas heat), place a cast iron skillet.
  2. Remove beef from marinade and rub butter on all sides of beef.
  3. Sprinkle additional Tennessee Hellspice on both sides.
  4. For best results, it is important that pan is "white hot".
  5. When the pan is at this point, place the beef in the pan.
Cook one minute on each side for each half inch of meat.


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Ribs of Hellspice
INGREDIENTS
  • 4 pounds pork baby back ribs
  • Generous slathering of the "secret sauce"

Secret Sauce (sshhh!)
  • 1 cup ketchup
  • 1 cup apple cider vinegar
  • 1/2 cup dark corn syrup or molasses
  • 1/2 cup honey
  • 3 Tablespoons Tennessee Hellspice
  • 1 Tablespoon sugar

PREPARATION

1. Bring to a boil all the above ingredients, except the ribs, and continue stirring with
a wire whisk over medium-high heat for 30-45 minutes or until thickened.
2. Cover ribs with sauce.
3. Wrap each rib section in aluminum foil.
4. Put foil-wrapped ribs on broiling pan and place in a 300 degree oven.
5. Cook for 2 hours or until meat shrinks back from the bone about 1/2 inch.
6. Remove foil from ribs and cover again with sauce
7. Place ribs on a low heat grill or smoker as described below to flavor meat and char the sauce.

HINT
  • A gas grill works great for finishing these ribs, here's how:
  • Toss a three or four handfuls of Mesquite and/or Hickory chips over
    the lava rocks of the grill. Be sure to soak wood chips in water for at least
    two hours - this makes a tremendous amount of smoke!
  • If you have a double-burner grill, turn only one burner on low and leave
    the other burner completely off. Place the ribs on the opposite side of the
    flame and slow "smoke" cook the ribs.
  • If you have a single-burner grill, place aluminum foil over half the coals
    and put the ribs on that side.
  • When the sauce turns dark, the ribs are done


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Tennessee Cajun Crab Cakes

Contributed by Chef Eric Cartwright of Maxwell's Restaurant & Bar, Blacksburg, Virginia


INGREDIENTS

  • Olive oil as needed
  • 1/2 cup diced onion
  • 1/2 cup diced bell pepper (I use red, green & yellow)
  • 1/4 cup minced garlic
  • 2 pounds cooked crawfish tailmeat
  • 5 tablespoons Tennessee Hellspice
  • 1 tablespoon worcestershire
  • 1 tablespoon hot sauce (Cholula, Tabasco, etc...)
  • 1 cup grated Asiago cheese (can substitute Parmesan)
  • 4 eggs
  • 2 cups bread crumbs (I use a honey-wheat bread)

PREPARATION

1. Saute onion, bell pepper, and garlic in olive oil on high heat for 45 seconds.
2. Add crawfish meat, worcestershire, hot sauce & Tennessee Hellspice.
3. Continue to saute on high for 3-4 minutes or until mixture is thoroughly heated.
4. Remove from heat and mix in cheese, eggs and bread crumbs.
5. Refrigerate until cold.
5. Form mix into cakes and coat with flour.
6. Heat olive oil in a saute pan and fry cakes until well browned on each side, turning only once, about 2-4 minutes per side.
This recipe makes about 16 cakes but can be scaled down proportionally.

Serving suggestion

    Serve the crab cakes with a cream sauce consisting of:
  • 1 pint heavy cream
  • 3 tablespoons Tennessee Hellspice
  • 1 tablespoon worcestershire
Stir all the ingredients together and before serving, stir in 1/4 cup diced tomato
and 2 tablespoons fresh snipped chives.



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Hellspice Wings



This is for "wet" style buffalo wings:

  1. Take about 5 pounds of raw, unfrozen wings (I like just the drummies).
  2. Wash the wings off with water and pat dry.
  3. Drop 8 or 9 wings in a Fry Daddy or other deep fryer.
  4. Cook about 13-15 minutes.
While the wings are cooking, make the sauce in a bowl:
  • 2 Sticks of melted *butter*
  • 1 bottle of Tabasco (or other hot sauce)
  • 2 tablespoons Tennessee Hellspice
After wings are done, throw them in a large bowl with the butter sauce
mixture and toss until all gets covered. Serve with celery and your choice
of dressing!

If you want "Hooters" style wings, simply bread them before deep frying.
I have tried them that way, and they really aren't much better; just
greasier and more fattening.


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Hellspice Fajitas


INGREDIENTS

  • 1 pound Sirloin; 1/8" sliced across the grain
  • 3 tablespoons worchestershire sauce
  • 3 tablespoons Tennessee Hellspice
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Chili Powder
Marinate all the above for at least 30 minutes

  • 1 medium white onion; thinly sliced
  • 2 medium green peppers; thinly sliced
  • 2 medium tomatoes; halved then thinly sliced
  • 3 medium jalapenos; diced

PREPARATION

1. In a large cast iron skillet over extremely high heat, add 3 tablespoons cooking oil.
2. Quickly spread oil over bottom of skillet then add the tomatoes.
3. Continuosly stir the tomatoes for 30 seconds.
4. Add the beef marinade mixture and toss for one minute, leaving meat a little on the rare side.
5. Reduce heat to medium and add the onions and green peppers.
6. Stir until onions are clear and meat is cooked to your liking.

SERVING SUGGESTION

  • Serve inside warm soft flour tortillas and top with diced tomatoes, sour cream,
    green onions and your choice of shredded cheeses.
  • As a side dish, prepare the following refried beans.


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Quick and Easy Refried Beans

INGREDIENTS
  • 1 15 ounce can Pinto beans
  • 3 Tbs. Tennessee Hellspice
  • 1/2 cup shredded cheddar cheese

PREPARATION

1. Empty beans into cast iron skillet while over medium low heat.
2. Using a fork, smash the beans into a creamy consistency.
3. Once the beans are at a desired consistency, sprinkle Tennessee Hellspice over top.
4. Sprinkle cheddar cheese over top.
5. Place skillet into a 350F oven and broil until cheese is golden brown.

Serving suggestion

  • Add shredded lettuce and diced tomatoes over top and sprinkle with parmesean cheese.
  • Use as a dip with corn chips and the following Tennessee Hellspice Salsa!


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Tennessee Hellspice Salsa

INGREDIENTS
  • 1 29-ounce can of fresh, diced tomatoes
  • 1 medium-size jalapeno
  • 3 cloves fresh garlic
  • 1 tablespoon Tennessee Hellspice
  • 1 tablespoon salt

PREPARATION

Place in a blender the following:
  • the jalapeno with stem and seeds removed. For hotter salsa, keep seeds intact
  • the peeled garlic cloves
  • the Tennessee Hellspice
  • the salt
  • all the juice and several pieces of tomato from the can of tomatoes

    Blend at the highest setting until everything is liquified, then:

  • Add the rest of the can of tomatoes and pulse the mixture at short intervals
    on the lowest blender-speed setting until the tomatoes get incorporated
    throughout the rest of the mixture.
HINT

Be sure to pulse the blender if possible so as to not get too much air in the mixture.
Most of the tomatoes will get chopped up, which is what you want, but you do not
want to puree or liquify them because the salsa will be the wrong consistency and
you won't be able to do anything with it.


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Chicken and Shrimp Jambalaya

INGREDIENTS

  • 1 pound boneless chicken breast; bite-size cubes
  • 1 pound raw, medium-sized, peeled and deveined shrimp
  • 1 pound andouille, chaurice, charismo, or spicy italian sausage; sliced
  • 1 large onion; chopped small
  • 1 green pepper; chopped small
  • 6 cloves garlic; minced
  • 4 stalks celery; chopped
  • 2 small cans of tomato paste
  • 1 29-ounce can of diced, fresh tomatoes
  • 8 cups of chicken broth or chicken stock
  • 5 tablespoons Tennessee Hellspice
  • 2 tablespoons worcestershire sauce
  • 3 bay leaves
  • 4 cups long grain white rice

PREPARATION

1. Marinate cubed chicken breast in worcestershire sauce and 3 tablespoons of Tennessee Hellspice for 10 minutes.
2. In a large pot(1-1/2 to 2 gallon), heat 2 tablespoons oil and brown chicken breast.
3. Once the chicken is browned, remove from pot and set aside.
4. In same pot, brown the sausage.
5. Once brown, remove excess drippings from pot.
6. To the pot add the onions, green pepper, garlic, and celery.
7. Stir into the sausage and continue cooking over medium-high heat until the onions turn transparent.
8. Stir into vegetables the Tomato Sauce Mixture(see below).
9. Once the entire mixture gets thickened, add remaining Tennessee Hellspice, the bay leaves, and the can of tomatoes.
10. Continue cooking over medium-high heat for 10 minutes, stirring occasionally.
11. Return the chicken to the pot and add the raw shrimp.
12. Continue to cook for 10 minutes or until shrimp turn pink.
13. Add the remaining chicken broth or stock.
14. Adjust seasoning to your taste now before moving to next step.
15. Once the mixture tastes to your satisfaction, completely stir in the rice.
16. Cook covered, on low for 20-30 minutes or until the rice has absorbed all the water.
17. Once water is absorbed, remove from heat and serve.

Tomato Sauce Mixture
In a 2-quart saucepan, add cans of tomato paste and continuously stir over medium heat.
After a few minutes of stirring over the heat, the tomato sauce will turn a deep red color,
creating an intense, sweet, and tart flavor that adds wonders to the jambalaya. Just remember
continuously stir the tomato paste so as not to burn. Some may stick to the bottom, but that
is alright, as the burnt parts taste similar to sun-dried tomatoes. Once the tomato paste has
reached the deep-red, almost-brown point, add about half of the chicken broth/stock and
stir to dissolve the tomato paste. Scrape off any and all tomato paste from the saucepan and
stir until smooth. At this point you are ready to move to step number 8.

Serving suggestion
  • Add chopped green onions, scallions, or chopped parsley to the top of each serving.
  • Serve with crusty french bread, using the garlic chive butter below.

Garlic-Chive Butter
  • 1 8-ounce tub, sweet, unsalted butter
  • 2 teaspoons garlic powder
  • 1 tablespoon small-chopped fresh parsely or dried parsley flakes
  • 1 tablespoon small-chopped fresh chives or dried chives
With butter softened at room temperature, add ingredients together in a
small bowl and stir mixture with a fork until all is incorporated together nicely.
Serve with crusty french or sourdough bread!



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Tortilla Soup

PREPARATION

In a large saucepan, sauté:

1 chopped medium onion and
2 minced garlic cloves in
2 tbs vegetable oil over low heat for 5 minutes until onion is softened.

Add one 4-ounce can chopped green chilies,
15-ounce can chopped tomatoes with their own juice,
4 cups chicken broth,
1 tsp lemon pepper,
1 tsp chili powder,
1 tsp ground cumin and
1/2 tsp hot sauce.

Simmer for 20 minutes.

In a small bowl, combine 4-tbs flour with 1/2-cup water and whisk into soup.
Bring the soup back to a boil and simmer for 5 minutes.

Dice one pound skinless boneless chicken breasts into small, bite-sized cubes.

Marinate in a mixture of:
2 tsp Worcestershire sauce,
2 tbs Tennessee Hellspice,

Quickly stirfry the chicken in two tablespoons oil until light brown.
Remove from oil and add to soup.

Simmer for 5 minutes.

Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.


Serving suggestion
  • I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.
    Cut 4 store-bought corn tortillas into 1/4-inch strips. Lay them on a baking sheet with
    nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they
    are lightly toasted and crispy. Sprinkle lightly with salt if desired.

  • Sprinkle with shredded provalone or mozzarella cheese.

  • Garnish tortilla strips across the top of soup with fresh chopped cilantro.



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