Hellacious
Grilled Pork Tenderloin
 Serves
4
21⁄2
- 3 lb pork tenderloin
1 tbl salad oil
2 tbl Italian Seasoning or favorite herb rub
salt & Pepper to taste
Sauce:
1⁄2 cup “Original Sinner”
1⁄2 cup favorite brand of tomato sauce
1⁄2 bottle favorite beer-wicked cold
Procedure
- Clean
the pork tenderloin of any excessive fat. Rub with the
oil, then the seasonings. Let sit at least one hour, or
chilled overnight.
-
Stir together the “Original Sinner”, tomato
sauce and the beer.
- Drink
the remaining beer.
-
Grill the pork tenderloin for about ten minutes and begin
basting with the BBQ sauce. Keep slathering it on, leaving
a little for dipping later.
Sinfully
Delicious Ham
Serves
Many
12-15
lb ham
1 cup “Original Sinner”
1⁄2 cup pineapple or apple juice
1⁄2 cup water
1⁄2 cup Dijon mustard, optional
Procedure:
- Place
the ham in a roasting pan and add enough water to cover
the bottom.
-
Bake in a 275°F for 30 minutes.
-
Stir together the “Original Sinner”, pineapple
or apple juice, water and the optional mustard.
-
Brush 1⁄4 of this “glaze” on the ham,
repeating every 15 minutes until it is all used.
-
After an hour the ham will be nicely glazed and ready
to eat. If you prefer a crust, turn your oven on 450°
F for 5 - 10 minutes to get a nice golden crust.
The
drippings make a wonderful dipping sauce or gravy for the
ham.
Satay
Makes
approximately 24 skewers
2
lb boneless, skinless chicken breasts (see note at bottom)
Marinade:
2 tbl “Original Sinner”
1⁄4 cup soy sauce
1⁄2 tsp curry powder
1 ea scallion, minced
24 8” bamboo skewers
Sauce:
1⁄2 cup “Original Sinner”
2 tbl soy sauce
1⁄2 cup peanut butter
1 tsp sesame oil, optional
Procedure:
- Trim
any excessive fat from the chicken breast and cut lengthwise
into thin strips, getting approximately 24 strips from
the 2 lbs of meat.
-
Mix together the marinade ingredients and marinate the
chicken strips for at least one hour.
-
While the chicken is marinating, soak the skewers in cold
water. This will help prevent them from during cooking
on the grill.
-
Make the sauce by combining all of the ingredients. You
may need to thin this sauce down with a little hot water
if too thick. I prefer the sauce warm because it brings
out the flavors better.
-
Thread the chicken onto the skewers, one piece per skewer.
-
Grill on a medium fire for 3 - 4 minutes per side.
- Garnish
with slivers of green onion, chopped peanuts and lime
wedges.
Note:
The chicken used in this recipe can easily be substituted
with equal amounts of pork tenderloin or beef sirloin. Make
sure you cut the meat against the grain for the most tender
results.
Wicked
Noodles
Serves
4
1
lb fresh Chinese noodles
1 tbl sesame oil
Sauce:
1⁄2 cup “Original Sinner”
2 tbl soy sauce
1⁄4 cup peanut butter
1 tbl sesame oil
1 tbl fish sauce, optional - found in Asian groceries
3 ea scallions, cut in thin slivers
1⁄4 cup roasted peanuts, chopped
2 tbl chopped cilantro
Procedure:
- Boil
the noodles in salted water until tender. Drain and refresh
under cold water until chilled. Drain again and toss with
1 tbl of sesame oil. Chill.
-
Combine the “Original Sinner”, peanut butter,
sesame oil and fish sauce if using. Thin with a little
hot water if necessary, bringing the consistency to that
of heavy cream.
-
Remove the noodles from the refrigerator and toss with
the sauce. Taste for salt and add additional soy sauce
to taste.
- Arrange
on a platter or individual plates and garnish with the
remaining ingredients.
Note:
This recipe is also delicious hot. As well, it can be expanded
to make a meal by adding steamed vegetables, grilled chicken
or shrimp or tofu. Simply make more of the sauce and set
some aside for the additional ingredients.
Sun
Drenched Pasta
Serves
many
1⁄2 cup olive oil
8 ea roma tomatoes, halved
1 ea zucchini, halved
1 ea yellow summer squash, halved
2 ea red bell pepper, halved & seeded
1 ea small eggplant, peeled & halved
1 ea red or yellow onion, peeled & halved
2 ea portabello mushroom, washed & trimmed
Calypso Pepper Rub
1 lb sturdy pasta, such as penne, ditalini, shells, or orechiette
4 tbl Fallen Angel "Original Sinner" Sauce
1⁄4 cup olive oil
2 tbl red wine vinegar
salt to taste
fresh ground black pepper
4 oz feta cheese, optional and can substitute other firm,
salty cheese
Procedure:
- Toss
the vegetables with the olive oil, Calypso Pepper Rub
and grill or broil until charred and cooked through. Chop
or mash the tomatoes into a coarse pulp. Cut the other
vegetables into bite size pieces and set aside.
- Cook
the pasta to desired doneness. Drain and rinse under cold
water until cool but not cold. Toss with the Fallen Angel
sauce of your choice, olive oil and vinegar.
- Add
the warm vegetables and mix well.
- Season
to taste with salt and pepper and add feta or other cheese
to your liking.
Wicked
BBQ Shrimp
Serves
6
3
lb jumbo shrimp (16-20 ct), peeled
1⁄4 cup orange juice, preferably fresh
1⁄4 cup lime juice, preferably fresh
2 tbl chopped fresh garlic
1 can chipotles in adobo
4 tbl honey
1⁄2 tbl kosher salt
1⁄2 tbl ground black pepper
bamboo or metal skewers
Fallen Angel Tropical Sauce
Procedure:
-
Peel and devein shrimp. Wash & dry
-
Combine all of remaining ingredients in a blender and
puree. Rub all over the shrimp and marinate for 1 hour.
-
Soak bamboo skewers in water for 1 hour.
-
Skewer the shrimp and grill 3-4 minutes per side.
-
Heat Fallen Angel Tropical Sauce and serve as a dipping
sauce or toss the grilled shrimp in the sauce.
-
Serve with lime wedges and sliced avocado.
Zippy
Pan-fried Chicken
Serves
4
4
ea chicken breasts, boneless & skinless
1/4 cup lime juice - fresh or bottled
1/4 cup favorite Fallen Angel Sauce
salt to taste
2 cup all-purpose flour
2 tbl Cajun seasoning - or other favorite seasoning
1 cup milk
1 ea egg
Procedure:
- Cut
each chicken breast into pieces. For medallions, cut at
an angel and pound each piece with a meat mallet to 1/4"
thickness. For fingers, cut into 1" thick strips.
However you like it, when all of the chicken is cut, place
in a bowl and toss with the lime juice, Fallen Angel Sauce
and salt to taste. Let marinate for 1 - 4 hours.
- Stir
together the flour and seasoning. Stir together the milk
and egg. To flour the chicken, wipe off any excess marinade
and dip in flour. Shake off the flour, dip in the milk
mixture and back in the flour. As each piece is floured,
place on a plate in a single layer.
- Heat
a small amount of vegetable oil in a large skillet. When
hot, add just enough chicken pieces to cover the bottom
of the pan. Cook 3 - 4 minutes, turn and cook until done.
If your pieces are thick, you will need to cook them longer.
Continue with the remaining chicken, keeping the cooked
pieces warm in the oven.
- Serve
the chicken with additional warm Fallen Angel Sauce.
Calypso
Chicken Salad
3
cup cooked chicken meat, diced
1/2 cup celery, diced
4 ea scallions, chopped
1 cup diced pineapple
1 cup mayonnaise
1/2 cup Fallen Angel Sauce
2 tbl chopped fresh herbs - cilantro, basil or mint
1/2 cup toasted almonds, cashews or peanuts - chopped
Procedure:
- Combine
the chicken, celery, scallion and pineapple in a bowl.
- Toss
this with the mayonnaise, Fallen Angel Sauce and chopped
herbs.
- Add
the nuts, mix well and serve. Add salt as needed.
- Serve
in a hollowed out pineapple half, garnished with the lime
wedges, tomato wedges, herb sprigs, etc.
Calypso
Slaw
Make
2 1/2 lbs. of slaw
Dressing:
1⁄2 cup unseasoned rice vinegar
2 tbl water
1 tbl honey
1 tbl salad oil
1 Tsp Calypso Pepper rub
1 tbl sesame oil or cold pressed peanut or almond oil
2 fresh hot chile such as serrano, fresno, or thai bird
pepper - cut into rings
pinch of salt to taste
Slaw:
2 lb fresh vegetables such as: napa or red cabbage, daikon,
radishes, carrots, summer squash
sweet peppers, onions, scallion, green beans, edamame etc.
Procedure:
- For
the dressing, combine all of the ingredients in a jar
or bowl and mix well.Wait to dress the slaw no more than
4 hours before eating.
- For
the slaw, Cut, shred or grate whatever vegetables you
choose into strips.Toss with the dressing and keep cold
until ready to serve.
- Garnish
with toasted sesame seeds, chopped peanuts or cashews,
cilantro or mint leaves and fresh lime wedges.
Easy
Orange Sesame Chicken
4
ea chicken breasts, boneless & skinless
1 cup orange juice
1/2 cup Fallen Angel Sauce - Choir Boy
1 tbl toasted sesame oil
toasted sesame seeds
Procedure:
- Toss
the chicken breasts with the orange juice, Fallen Angel
Sauce and sesame oil.
- Lay
out in an oven proof dish and bake at 400°F for 15
- 20 minutes, basting once or twice in that time.
- Remove
from the oven and sprinkle toasted sesame seeds on top.
Serve with fried rice and steamed asparagus.
Favorite
BBQ Beans
1/2
lb bacon, chopped
1/2 lb sweet Italian sausage, crumbled - see note
1 ea onion, chopped
1 tbl chile powder
1 bottle beer ... whatever you're drinkin' that day
1/2 jar Fallen Angel Sauce - "Original Sinner"
is my favorite
2 24 oz can favorite brand of baked beans
Procedure:
- Fry
the bacon and sausage in an oven-proof casserole until
the bacon is crisp.
- Add
the onions and cook another 5 minutes. Add the chile powder,
beer and Fallen Angel Sauce of your choice. Bring mixture
to a boil. Stir in the beans and put into a 350°F
oven and bake until browned on top and bubbly.
- Eat
with gusto.
Note: This recipe works great with any sausage. Try
andouille or chorizo for a spicier version, but a good smoked
sausage or kielbasa work just as well.
Ginger
Rum Grilled Chicken Kebobs
 Makes
8 appetizer portions
2
lbs boneless skinless chicken (breasts or thighs)
juice of 2 limes
1 clove garlic, minced
2 tbl olive oil
2 tbl "Calypso pepper rub"
Salt to taste
16 bamboo skewers - soaked in water 30 minutes
"Fallen Angel" Ginger Rum BBQ Sauce
Procedure:
- Cut
the chicken into bite sized pieces. Place them in a glass
container and toss with the lime juice, garlic and oil.
Leave to marinate while you build a fire. If you are using
a gas grill, leave the chicken to marinate
for 1 hour.
- When
the fire is ready, drain the chicken pieces and toss with
the Calypso pepper and salt to taste. Thread the chicken
onto the skewers.
- Over
medium heat, grill the skewers 3 - 4 minutes on each side,
brushing liberally with 'Fallen Angel" Ginger Rum
BBQ Sauce.
- Serve
over Calypso slaw or grilled summer vegetables.
Note:This
recipe works equally well with pork tenderloin or beef sirloin.
Grilled
Veggie Kebobs
Zucchini,
yellow summer squash, sweet onion or red onion, eggplant,
mushrooms (white, portabello or other), sweet peppers, asparagus,
etc.
1 cup favorite vinaigrette
1 jar favorite Fallen Angel Sauce
bamboo or metal skewers
This
recipe can be whatever you want it to be. Combine the vegetables
that you like and are the freshest and most readily available.
Procedure:
- Cut
up the vegetables in 1" - 2" pieces.
- Toss
with the vinaigrette or any combination of oil and vinegar.
Alternate the vegetables on the skewers. If using bamboo
skewers, soak in water for 30 minutes prior to using.
Season well with salt and pepper if desired.
- Fire
up the grill. Grill the veggies for 5 - 8 minutes and
brush with warmed Fallen Angel Sauce, or serve on the
side for easy dipping.
Another
pleasant variation is to make a grilled vegetable salad.
Using any combination of vegetables, cut the in half, toss
with the dressing and grill until done. Then cut into bite
size pieces and toss with a little Fallen Angel Sauce and
serve a little more on the side.
Hong
Kong Ribs
2 slabs baby back ribs
1/2 jar your favorite Fallen Angel Sauce
1/2 cup soy sauce
3 ea scallion, chopped fine
2 tbl water
1/4 cup white wine, sherry or scotch, optional
2 tbl sesame oil
1/2 cup sesame seeds, toasted
Procedure:
- If
possible, have the butcher cut the ribs in half lengthwise.
This makes for great appetizer size ribs. In either case,
mix the remaining ingredients and marinate the ribs. Leave
to marinate anywhere from 2 to 24 hours.
- Meanwhile,
preheat the oven to 275°F. When the ribs are ready,
remove from the marinade and wipe off excess, saving the
marinade.
- Lay
the ribs on a baking rack over a cookie sheet. Add a 1/4"
of water in the cookie sheet and place the ribs in the
middle shelf of the oven. Every 15 minutes, brush on the
marinade and turn over. After 1 hour, check the ribs.
They should be tender but of not cook a little longer
until ready. Right before serving, turn the ribs meat
side up, brush on any remaining marinade and broil until
the edges of the ribs get crispy, about 1 - 2 minutes.
- To
serve, cut the ribs into individual pieces and toss with
the sesame seeds.
Indoor
Pulled Pork
4 lb pork shoulder
2 tbl vegetable oil
3 tbl Cajun seasoning
2 tbl Italian seasoning
1 bottle favorite beer
1/2 jar Fallen Angel Sauce - Ginger Rum
Procedure:
- Cut
the pork into 4" cubes. Toss with the oil and seasonings.
Leave to marinate 1 - 2 hours.
- Preheat
broiler. Put the pork cubes in a roasting pan or other
oven proof dish large enough to hold the meat. Broil on
all sides until well browned. Add the beer and half jar
of Fallen Angel Sauce. Cover the pan with foil, lower
the heat to 300°F and cook for 1 hour. Check the meat.
It should be very tender. If not, continue to cook another
15 minutes.
- Remove
the meat and put the pan over medium heat to reduce the
remaining juices to 1 cup.
- Meanwhile,
chop the pork into small pieces or use 2 forks to shred
the meat. Toss with the reduced juices and season with
additional salt as desired. Pass additional Fallen Angel
Sauce as needed.
Note:
This recipe is also good with other Fallen Angel Sauces
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