Some Of Our
"Our specialties are many, but last
year our pepper bacon-wrapped-jalapenos,
garlic shrimp, smoked boudain and Houston chicken wings seemed to be the biggest
Here's a few of our
all-time favorite recipes!
In a large bowl, combine:
15 lbs. chicken wings
3 cups Louisiana hot sauce
2 cups granulated garlic
Marinate for 30 minutes.
Remove wings, and fry till done.
In another large bowl, combine:
5 cups Louisiana hot sauce
3 cups melted butter
4 cups granulated garlic
Add cooked wings to bowl and toss till soaked.
Serve and enjoy!
10 lbs. shrimp, 10-15 count
70 jalapenos, cut in half, seeds removed
3 lbs. garlic pepper jack cheese, thinly sliced
8 oz. fresh cilantro, finely chopped
70 slices black peppered Applewood bacon, cut in half
3 cups granulated garlic
1/2 cup Cajun seasoning
Remove shells from shrimp.
Stuff jalapenos with shrimp and thinly sliced cheese.
Wrap with bacon; secure with toothpick.
Lay flat in a large tray.
Sprinkle with cilantro, garlic, and Cajun seasoning.
Place on grill 6 to 8 minutes.
Grilled Shrimp and
5 lbs. shrimp, 10-15 count.
3 lbs. pork tenderloin, cut into 1/2 inch cubes
1 cup extra virgin olive oil
1 cup dry mustard
1 cup fresh-squeezed lemon juice
6 tablespoons each, chopped ginger, cilantro, garlic
2 tablespoons cayenne pepper
Place pork and shrimp on skewers.
Whisk together remaining ingredients.
Pour over skewers.
Marinate at least 2 hours.
Grill 5 to 7 minutes.
5 lbs. redfish
1 cup fresh lime juice
3 cups Chardonnay wine
2 cups finely chopped cilantro
3 tablespoons Cajun seasoning
10 tablespoons each, black pepper, dry mustard, chili powder
2/3 cup chopped garlic
1/2 cup olive oil
Set aside 2 cups for basting.
Pour remainder in a Zip-Lock bag with fish.
Marinate 30 minutes.
Grill fish 4 minutes per side.
Baste with the 2 cups reserved marinade.
Try 'Em All - We Bet You'll Love