Rubs: Sugar Daddy's Meat Rubs make great rubs by mixing 8 oz of sour cream with 1 1/2 tsp of seasoning. Let it rest for 30 min to 1 hr before serving with your favorite chips, pretzels, or veggies. Cream cheese, Hummus, Mayo, Greek Yogurt or Creamy Tofu can also be used.
Venison and Game:
Sprinkle about 2 teaspoons +/- over Venison, Beef, Pork, Moose or other meats and let it sit for about 4 hours in the refrigerator before cooking to get the full flavors. Mix it with a little olive oil if your roast is dry. For a marinade mix 1 TBSP seasoning with 1 cup red wine or 1/2 cup each of vinegar and water. Marinade meat 4-24 hrs.
Pork Tenderloins: Mix 2 TBSP Dijon mustard, 1 TBSP Venison and Game seasoning thin mixture with approx. 2 tsp apple juice. Stab 2 small tenderloins and liberally spread seasoned mustard mixture over the top. Place in glass baking dish. Chunk a medium onion into bite size pieces and place between and around tenderloins, add Masala wine and a splash of apple juice, covering tenderloins to about half t- two thirds. Place in a 350' preheated oven until internal temp of the tenderloin reached between 155' and 165'
***note*** 145 is rare, 155'-165' will be med-medium well higher temps will be drier.
French Onion Soup: In a Dutch Oven add 3-4 halved and sliced med-large onions (sweet is best but Spanish will do), add 1/2 a pot of beef stock or bullion + 3/4 c of dry red wine. Cook over medium heat until onions are soft. Take a nice crusty French bread and slice it into 1" slabs. Heat oven to 400' and arrange sliced bread on the oven rack. Toast bread until dry and crispy then cut into 1" squares (the bread will burn quickly so do not leave unattended). Add toasted bread squares to your pot once your onions are soft, taking care to submerge all the bread. Top with approx. 3/4 lb. of thinly sliced Swiss or provolone cheese. Turn the burner off but do not remove the pot and cover until cheese is melted.
Sprinkle about 1-2 teaspoons of Maple Curry over chicken or pork roast as usual. Try adding a little olive oil if your meat is too dry. For more flavor let it sit for about 4 hrs in the refrigerator before cooking. Sprinkle a little Maple Curry over veggies for a delicious treat.
Chicken and Rice Soup: Cut a chicken breast into bite size pieces, slowly sauté in the bottom of a dutch oven until browned. Add 1 cup of dry white wine, 1 TBSP minced garlic, and 1 TBSP Maple Curry Seasoning and simmer to evaporate the alcohol. Then fill 1/2 the pot with chicken stock and add rice (I add lots until it's hearty). Absolutely Delicious!!
Makes good Egg Salad, Chicken Salad, Deviled eggs too.
Lake and Stream:
Squeeze a little lemon (optional) over your fish then sprinkle about 1 tsp of Lake and Stream over your fish before baking, Saute your Chicken in it. Try mixing it as a dip as directed above and spreading over your fish before you cook it to season to tone down a strong flavored fish add a touch of water to the bottom of the pan to keep your fish moist. Use the dip recipe for tartar sauce. You could also season your veggies with it.
Hunter's Choice, Sugar Daddy's Spicy Seasoning Mix, and Special BBQ Rub:
Use as a rub for any red meat such as Venison, Beef, Moose, or other meats. Sprinkle 1-2 tsp and let it sit for 4-24 hrs in the refrigerator. Mix with olive oil for dry meats or use as a marinade by mixing 1-2 tsp (to taste) with 1 cup of dry red wine or 1/2 a cup each of vinegar and water. Marinate for 4-24 hrs in the refrigerator.
Delicious Stew: Sauté a red meat in the bottom of a dutch oven until browned. Add 1 cup of dry red wine, 1 TBSP minced garlic, and 1 TBSP seasoning. Simmer to evaporate the alcohol. Then fill 1/2 the pot with beef or vegetable stock and add any kind of veggies you want. I add potatoes, carrots, and cabbage (sliced or shredded).
***note*** Hunter's Choice can be spicy, start with 1/2 TBSP and adjust to your taste.
Maple Balsamic Dressing:
Great as a marinade for your meats. For Venison and game marinade for 12-24 hrs. Great on salad, just a drizzle over fresh sliced tomatoes and mozzarella cheese, or salmon. Saute' veggies in it.
Make an oriental stir fry better than you find in the store by adding a pinch of ginger and a dash of soy sauce! The uses are endless!
Sweet Maple BBQ Sauce:
Great on pork and chicken!! Brush is on before you grill and cook on the top shelf, finish with another coat of sauce just before it comes off the grill. For pulled pork cook your roast in the crock pot as usual. Once your roast is cooked, drain liquid reserving about 1" of liquid then "pull" your roast. Add Sugar Daddy'd Sweet Maple BBQ to finish. Great on ribs too!!
Sugarhouse Special BBQ Sauce:
Add about 1-2 TBSP to your meatloaf mix, use as a dipping sauce on the table. Great ketchup substitute! Great on hamburgers and hotdogs. Brush it on your shrimp and bake in the oven or cook on the top shelf of the grill. Roast veggies in it or dip the in it. Goes great on salad too.
Hot and Spicy BBQ Sauce:
Great for a pulled pork! or an over all BBQ sauce. Great as a dipping sauce, on chicken, ribs. It has just enough heat to compliment the flavor. A medium heat but a awesome flavor even people who love a lot of heat love this one.