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RECIPES USING DUMPLIN VALLEY

 
 
 
 
 
 
 
 
TRY SOME OF THESE
RECIPES USING
DUMPLIN VALLEY.
YOU CAN ALSO
EXPERIMENT
AND SUBSTITUTE
OUR SAUCE
IN SOME OF
YOUR RECIPES!

DVPics/PorkButts.jpg

                                                                  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 cool slightly before slicing.

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

Bon Appetito'
Chez