Big Daddy Salsa Recipes

BIG DADDY SHANDY

Steps:

• In a large pitcher, add all the ingredients and mix together. Garnish with slices of fresh lemon and lime.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

D'S FAMOUS SALSA

Steps:

• Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

J.P.'S BIG DADDY BISCUITS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
• Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
• Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

BIG DADDY'S RED AND WHITE SANGRIA

Steps:

• For the red sangria: In a large pitcher, add the cherries, raspberries and apples. Pour in the red wine and cognac and mix together. Refrigerate, about 20 minutes. When ready to serve, either pour the soda water into the pitcher or pour the sangria into individual glasses, 3/4 full. Top with the cola.
• For the white sangria: In a large pitcher, mix the white wine and orange liqueur. Add the peaches, strawberries, orange slices and grapes. Stir all to combine. Refrigerate, about 20 minutes. Serve over ice with a splash of soda water.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
• For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
• For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.
• In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.
• Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.

MANGO PAPAYA SALSA

Steps:

• Add all the ingredients to a medium serving bowl. Mix to combine and serve.

BIG GAME SALSA DIP

Steps:

• In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
• Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
• Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
• Garnish with green onions and serve with tortilla chips.

RIBS WITH BIG DADDY RUB

Steps:

• BIG DADDY RUB: In a medium sized bowl, mix all rub ingredients until well combined.
• APPLE CIDER-BUTTERMILK SAUCE: In a medium pot add apple cider, sugar and red pepper on medium high heat.
• Reduce by half.
• Pour mixture into a separate bowl.
• Add buttermilk and mix thoroughly and add lemon juice and zest.
• RIBS: Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides.
• Allow ribs to marinate at room temperature for 30 minutes.
• Preheat oven to 350 degrees F.
• Place ribs in 2 large roasting pans and cover with the cola and water.
• Cover with foil and cook in oven for 1 1/2 hours.
• Remove ribs from oven and allow to cool.
• Slice ribs into individual-size pieces.
• Preheat grill over medium-high heat.
• Place ribs on the grill.
• Brush on apple cider-buttermilk sauce.
• Cook for additional 5 minutes.
• In a large bowl, toss ribs with another 1 cup of rub until well coated.
• Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized.
• Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille.

MY RESTAURANT-STYLE SALSA-LARGE BATCH

Steps:

• Pour the tomatoes, Rotel, green onions and cilantro into an 11-cup food processor (or make in half batches and combine when done). Pulse the mixture about 15 times.
• Add garlic, jalapeno (if using), sugar, salt and cumin.
• Pulse until the consistency that you like. I pulse about 10 mores times.
• Pour into a jar or airtight container and refrigerate for at least 4 hours to let the flavors meld (If I am in a rush, I will stick in the freezer for about 30 minutes).
• It will keep for at least a week, and if we haven't used it all by then, which rarely happens, I add it into soup or chili.

DADDY'S SAUSAGE AND PEPPERS

Steps:

• Slice each sausage link into 5 pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sausage, and cook until browned, turning as needed.
• Drain excess grease, then add the green, red and yellow peppers, tomatoes, and Italian seasoning. Drizzle the remaining olive oil over all, and reduce the heat to medium-low. Cover, and let simmer for 15 minutes.
• Remove the lid, and stir. Add the garlic and onion to the pan. Sprinkle with Parmesan cheese. Cover, and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

BIG DADDY SALSA RECIPE: RECIPE

Steps:

• *Boil chili's for approximately 10 minutes and chop. (I take the stems off after boiling them). I then put them in my food processor to chop finely along with the cilantro, garlic, tomatoes and tomato sauce. Set processor on "Pulse" and chop to desired consistency. I then add the chopped up onions to the above ingredients. Let stand in the fridge for an hour or two for all the ingredients to get to know each other. Love this stuff and could probably live on it. Have fun.