MARINATED THIN CUT PORK CHOPS
Marinate thin cut chops in Gator Jake's Rajun Cajun sauce for at least a couple hours (though longer is better).
Bake at 275, until done to your liking. Keep an eye on them, as these thin cuts cook quite quickly.
*submitted by Dino, Florida, USA
PENNE ALL’ARRABBIATA
Literally meaning “angry” in Italian, this basic dish originated from Lazio region around Rome and has been featured in Italian cinema. Hotter Than El’s addition to the sauce brings out the essential richness of this celebrated dish by creating a more flavorful taste.
Serves 2
2 tbsp extra virgin olive oil, plus a little extra to finish
Hotter than El “Scorpion’s Sting” sauce to taste
2 garlic cloves, finely sliced
2 medium/large ripe tomatoes finely chopped
200g penne
1/2 tsp red wine (sweet or dry according to taste)
Handful of basil leaves
1. Heat the oil in a frying pan over a medium heat and add garlic. Sautee garlic for roughly 7 minutes or just until it colours slightly.
2. Add the tomatoes and a generous pinch of salt, breaking up the tomatoes with a spoon.
3. When the tomatoes have soften add a splash of red wine. Reduce to low heat.
4. Stirring occasionally, simmer for about 15 minutes while you cook the pasta in plenty of boiling salted water until just al dente. The sauce should be thick by this time – if it looks too dry, add a splash of the pasta cooking water.
5. Stir in the “Scorpion’s Sting” into the sauces according to taste (a generous amount is recommended)
6. Drain the pasta and stir into the sauce. Cook until the sauce coats each piece, then divide between bowls, drizzle over a little oil and tear over the basil leaves.
*submitted by Jason, Tbilisi, Georgia
SHRIMP & GRITS
A classic Southern dish native to the coastal states of South Carolina and Georgia, shrimp and grits has grown from being a breakfast favorite into a lunch and dinner meal that stands on its own. Adding Hotter than El’s “24 Karat Gold” sauce as a bit of flavorful Southern “heat” is instrumental in turning this Southern comfort food into a modern classic.
Ingredients
1 cup stone-ground grits and 4 cups of water (instant grits can be substituted to save time – just follow the instructions for 4 servings)
3 tablespoons butter
2 cups shredded sharp cheddar cheese (the sharper the better- to give it a special “bite”)
1 pound shrimp, peeled and deveined
4 teaspoons lemon juice
1 cup thinly sliced scallions
1 large clove garlic, minced
Hotter than El’s “24Karat Gold” sauce
Salt and pepper to taste
Directions
Bring water to a boil and prepare grits according to instructions and water is absorbed. Once ready, remove from heat and stir in 3tablespoons of butter and cheese. Add salt and pepper to taste
Rinse shrimp and pat dry. In a skillet, melt 1tablespoon of butter and add shrimp. Cook until shrimp turn pink. Add lemon juice and garlic. Saute for about 3 minutes. Remove from heat and place in small bowl. There add a generous helping of Hotter Than El’s “24 Karat Gold” sauce. Mix to coat the shrimp and garlic.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Sprinkle chopped scallions on top and serve immediately
While this can be a stand-alone dish, it can also accompany Hotter Than El’s blackened catfish with Hotter Than El’s “Rajun’ Cajun” sauce to make a true Cajun classic.
*submitted by Jason, Tbilisi, Georgia