DV Recipes

FROM OUR HOME TO YOURS

TRY THESE RECIPES USING DUMPLIN VALLEY SAUCE THAT WERE

DEVELOPED BY CHEZ JOHN EDDY, A WELL KNOWN CHEF. MANY THANKS TO

CHEZ FOR HIS TIME AND EXPERTISE! WE HOPE YOU WILL ENJOY THEM!

Fat Johnny's Kaw-Cajun Fried Green Tomato/Andouille Pizza
(recipe makes 2-14" pizzas)

Dough:
3 1/2 cups bread flour
1/2 cup yellow cornmeal
1 tsp salt
lil' olive oil
1 tsp sugar
1 1/2 cups lukewarm water
1 packet yeast

Sauce: (make ahead of time)
1 cup Norm Spradlen's Dumplin' Valley Mild Sauce
1/4 cup Fat Johnny's homemade peach/habanero preserves
1/4 cup Fat Johnny's homemade Vidalia onion dixie relish
Put the DV sauce & the peach preserves in blender & blend till thick & smooth ... fold in the relish

Fried Green Tomatoes

4 large, green beefsteak tomatoes - sliced 1/4" (about 20 slices)
Seasoned flour (1/2 flour 1/2 cornmeal + Tonys, garlic salt & black pepper)
Fry in bacon grease/crisco
Remove to rack to drain & cool - sprinkle with a lil' grated parmesan

2 sticks smoked andouille sausage - sliced thin (like pepperoni)
2 cups shredded, smoked provolone
4 cups pizza blend cheese (mozzarella,provolone, parmesan, romano)
1/2 cup grated parmesan

Make the dough, and let rise till double in size (about an hour) ... punch it down & let rise again for about 30 minutes. While the dough is rising, fry the green tomatoes. After second rise, cut dough into 2 equal portions, and roll them out to fit 14" pizza pans. Dock the panned dough & divide the sauce equally on the 2 pizzas, and spread it out to the edges.

Spread 1 cup of smoked provolone on each pizza...covering the sauce. Cut all the fried green tomatoes in half, and arrange them evenly ... on top of the provolone ... on each pizza. Now spread half of the pizza cheese over the tomatoes (1 cup per pizza) ... then arrange the sliced andouille sausage on each pizza ... and finally top with the remaining pizza cheese (1 cup per pizza) ~ sprinkle with a few birdeye chilis, and bake in hot 450* oven for about 15-20 minutes ... until bottoms and edges of crust are browned. Sprinkle with some more parmesan when they come out of the oven ... let cook slightly before slicing.

If you don't have andouille, smoked pulled pork would be very good substitute ...

Bon Appetito'
Chez

STUFFED PEPPERS OR MEATLOAF

JUST USE YOUR FAVORITE RECIPE, BUT DON'T
FORGET TO ADD 1 CUP OF DUMPLIN VALLEY
TABLE SAUCE INSTEAD OF KETCHUP OR
TOMATO SAUCE

KRAUT A'LA ~ DUMPLIN' VALLEY STYLE

2 - 16 oz Cans Frank's Bavarian Kraut w/Caraway Seeds, Drained
1 Med Yellow Onion, Cleaned & Sliced Thin
1 Apple, Cored/Peeled & Sliced
1/2 Cup Dumplin' Valley BBQ Sauce (I like the Spicy)
1/2 Stick Butter, Melted
1 Heaping Tbsp Light Brown Sugar
1 Tbsp Good Stoneground Mustard (I like Zatarain's)

Drain kraut well, squeezing out excess liquid. In bowl, mix kraut & all other ingredients together. Layer this kraut mixture with smoked german sausages, brats, pork chops or pork roast & bake (covered 350*) until meat is done. Unbelievably good!! Dumplin' Valley Sauce kicks up kraut to notches unknown!!

BAKED PATE' & ONION DIP

2 Cups Finely Chopped Vidalia Onions
1 Cup Mayonnaise
1 Cup Sharp Shredded Cheddar Cheese
1/4 cup Dumplin' Valley Spicy BBQ Sauce
1 Cup Crumbled/Chopped Pate' (Smoked Breakfast Sausage Roll--Jimmy Dean, Etc)
1/2 Cup Grated Parmesan Cheese
Tony Chachere's Cajun Seasoning......to taste

Preheat oven to 350. Mix onions, mayo, cheddar, smoked sausage, and DV sauce. Spread into a baking dish. Top with Parmesan and sprinkle with Tony's. Bake in preheated oven for about 30 minutes. Let cool slightly and serve warm with assorted crackers, bagel chips, etc.

DUMPLIN' VALLEY JAMBALAYA

1 Med Vidalia Onion, Chopped
1 Lg Green Bell Pepper, Chopped
8-9 Cloves Fresh Garlic, Cleaned & Sliced Thin
2 Carrots, Peeled & Cut into Matchsticks
1 Cup Chopped Celery - Leaves'n'all
1 Cup Roasted Red Pepper, Chopped
3-4 Tbsp Peanut Oil
1/2 Tsp Celery Seed
1 Tsp Celery Salt
1 Tsp Tony Chachere's Cajun Seasoning
1 Tsp Kosher Salt
3 Tbsp Granulated Sugar
1/2 Tsp Cayenne Pepper
2-3 Bay Leaves
1 Qqt Jar Emeril's Roasted Garlic Tomato Sauce
1 Cup Dumplin Valley BBQ Sauce
3-4 Tbsp Louisiana Hot Sauce
4-5 Links (approx 1 1/2 lb) Real Andouille Sausage - Chunked
2 Cups (approx 1 lb) Smoked Turkey - Chunked
26-30 Ct Shrimp (approx 1 lb) Cooked, Cleaned & Shelled
2 Cups Swanson Chicken Stock w/Roasted Garlic
2 Cups Water
2 Cups Uncle Ben's Converted Rice
2 Tbsp Butter

In dutch oven, melt butter & add rice...cook for couple minutes then add chicken stock & water, bring to boil...put lid on and into 400* preheated oven for about 20-25 minutes...until all liquid is absorbed. While that's in oven, in another large pan add the olive oil & all the veggies & garlic. Saute' for a couple of minutes, then add all the spices except the sugar. Saute' for a couple more minutes, then add all the sauces & sugar...stir well & simmer for 5-10 minutes. Remove from heat, and add the andouille, turkey and shrimp - mix well & taste...adjusting seasoning.

When rice is done, remove from oven & fluff with fork...then fold in the sauce/veg/meat mixture. Mix well & put lid back on and let it sit for 20-30 minutes for the rice to soak up some of that bee-you-tiful creole flavor. Dish it up...pour yerself a cold beer & git busy!!

CROCK POT BBQ BEEF

1 3-4 LB CHUCK ROAST
1 BOTTLE DUMPLIN VALLEY SAUCE
PLACE IN CROCK POT FOR
APPROXIMATELY 6-8 HRS. GRAB
BUNS ON YOUR WAY HOME AND
THERE IS YOUR MEAL! THAT'S ALL
THERE IS TO IT!

SEAFOOD DIP

1 CUP DUMPLIN VALLEY SAUCE
2 TSP HORSERADISH
1 TSP LEMON JUICE
MIX ALL INGREDIENTS &
SERVE AS A SHRIMP,
COCKTAIL, OR OTHER
SEAFOOD DIP.

NACHO DIP

1 CUP DUMPLIN VALLEY SAUCE
1 LB VELVEETA CHEESE CUBED
MICROWAVE ON HIGH UNTIL

MELTED--STIRRING OFTEN

THIS IS JUST A SAMPLIN' OF THE RECIPES THAT
YOU AND YOUR FAMILY CAN ENJOY USING OUR PRODUCTS.
IF YOU HAVE ANY NEW IDEAS THAT YOU WOULD LIKE
TO SHARE WITH US, JUST E-MAIL US AND WE WILL
ADD THEM TO THIS SITE SO OTHERS CAN EXPERIMENT!!