Ultimate Dry-Rub Barbecued Spareribs

Ultimate Dry-Rub Barbecued Spareribs
by Gary Gee

2 Tablespoons smoked paprika
1 Tablespoon hot paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne pepper
2 teaspoons dried thyme, crumbled
2 teaspoons dried oregano, crumbled
2 teaspoons ground coriander
1 teaspoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
4 to 6 pounds pork spareribs, cut into smaller racks if necessary

Preheat oven to 325°.

In a small bowl, combine all rub ingredients (everything but the ribs). Rub the mixture thoroughly all over the ribs, pressing to adhere. Position the ribs in a large, shallow roasting pan and cook, uncovered, until tender, about 2 hours. Baste occasionally with pan drippings.

If desired, prepare charcoal grill during the last hour of cooking. Finish ribs over medium coals to brown, taking care not to burn.

Cut into individual ribs to serve.

Smack Ya Mama Crock Pot Baked Beans

Smack Ya Mama Crock Pot Baked Beans
by Chiffonade

1 pound small white beans such as Navy or Great Northern, soaked overnight or “speed soaked”
1 ham hock, meat removed and reserved (cut meat into bite sized pieces)
1 small onion, chopped
1 clove garlic, smashed and chopped
1 cup brown sugar
¼ cup molasses
1 teaspoon Ancho chile powder
1 Tablespoon Cumin
6 cups water
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning

Speed soaking = Bring beans and water to a boil. Turn off heat and soak one hour. Beans are now ready to use.

Place (drained) beans, ham hock bone, onion, garlic, brown sugar, molasses, ancho chile powder, and cumin into crock pot with 6 cups water. Stir to combine ingredients. Cover crock pot and cook on high heat 3 hours. Add reserved meat and SYM seasoning salt. Cook another 3 hours, or until beans are tender. Stir occasionally throughout cooking time.

SYM Bacon & Corn Hash

SYM Bacon & Corn Hash 

by Ben Ellis

The recipe is almost embarrassing my mom taught it to me when I first started cooking.

1 pound red potatoes
4-6 ears of corn
1 pkg of thick cut bacon
Egg (optional)
Scallions to garnish

Cut up the bacon and throw into a cast iron pan, let render out until bacon is crisp. Take out the bacon and reserve the fat.

Cube the potatoes and throw in the pan with the bacon fat and add some salt and black pepper cook until golden. (About 10-15 min)

Drain the fat and add in the corn let roast for about 5 minutes so the corn still has some bite to it. Add in the bacon. Take off the heat and add scallions so that they wilt a bit.

If you're like me a fried or poached egg is wonderful on anything so in a separate skillet I fry up an egg and put it on top of the hash!

Slap Ya Mama and Brown Sugar Crusted Pork Roast with Savory Slap Ya Mama Applesauce

Slap Ya Mama and Brown Sugar Crusted Pork Roast with Savory Slap Ya Mama Applesauce
by Susan Whempner

For the Pork Roast:

3 lb. boneless pork loin roast
1/2 cup brown sugar
1 tbsp. plus 1 tsp. Slap Ya Mama regular seasoning

Combine brown sugar and Slap Ya Mama seasoning in a small bowl. Coat a rack and roasting pan with non-stick cooking spray. Cover every inch of the pork roast with brown sugar mixture. Place roast on rack, fat side up. Cover with foil and put in refrigerator for 1 hour. Take roast out of refrigerator and preheat oven to 375. Roast pork until internal temperature reaches 150 and the outside has a lovely crust. Take out of oven, cover with foil and let rest for 20 minutes (the internal temperature will continue to rise a bit). Slice and serve with Savory Slap Ya Mama Applesauce (recipe below). 

For the Applesauce:

1 1/2 cups of your favorite homemade applesauce (my grandmother's recipe is below)
1/4 plus 1/8 tsp. Slap Ya Mama regular seasoning

Mix applesauce and seasoning together and let it hang out in the refrigerator for at least an hour. Warm up for a few seconds in microwave or serve cold with pork roast. Enjoy!

Homemade Applesauce

3 1/2 to 4 lbs. Golden Delicious apples, peeled, cored and sliced

Unsweetened, unfiltered apple juice

Place the sliced apples in a pot and pour in enough juice to cover about halfway up the apples (you can always add more if needed). Bring the apples and the juice to a boil and then simmer covered for about half an hour (stir once in a while). Use a ladle to remove some of the liquid if there seems to be too much (it's all in your preference). Take the lid off the pot, turn up the heat some and cook it down for about 15 more minutes, stirring often. The apples should break down nicely. Add a teaspoon of cinnamon after pulling sauce off the heat. Cool and store in refrigerator. Enjoy!

Cheddar Bayou Biscuits

Cheddar Bayou Biscuits

by Donna Currie

1 1/2 cups (6 3/4 ounces) self-rising flour
2 Tablespoons cheddar cheese powder
2 Tablespoons romano cheese powder
1 Tablespoon chives
4 Tablespoons cold butter
2/3 cup cold milk
Additional butter for brushing the biscuit tops
Slap Ya Mama Original Cajun Seasoning 

Preheat the oven to 400 degrees with a rack in the center of the oven. Line a baking sheet with parchment paper.

In a medium bowl, combine the self-rising flour, cheese powders, and chives. Whisk to combine.

Cut the butter into chunks and drop it into the bowl with the flour. Cut the butter in with two knives or a pastry cutter until the largest bits are no bigger than a pea. Add the milk and fold gently to moisten all the flour. The dough should be a little bit wet. If it's dry and thick, add a bit more milk. If it seems too wet, don't fret. You can make up for that when you roll the biscuits.

Flour your work surface and turn out the dough. Dust the top with flour. With a rolling pin, roll the dough to about 1/4 inch thick. Sprinkle the dough and your work surface as needed to keep the dough from sticking. You'll need more at the beginning and not much later.

Fold the dough in thirds, like a letter. Roll the dough again, this time to 1/2 thick. Fold in thirds again, like a letter. Roll it to 3/4 inch thick. Using a 3-inch biscuit cutter, dip the cutter in flour, then cut as many rounds as you can from the dough. Try to keep from twisting the cutter as you cut.

Place the biscuits on the prepared baking sheet leaving space bewteen them.

Gather the scraps, piling them on top of each other, trying not to turn them sideways - you created nice layers with the folding, you want to keep them running horizontally. Roll the dough again to 3/4 inch thick and cut as many more biscuits as you can.

You can re-roll a third time, if you need to, or just gather the scraps and make one last hand-formed biscuit.

Bake the biscuits at 400 degrees until nicely browned, about 18 minutes.

Move the biscuits to a rack. Brush the tops with butter, then sprinkle with as much of the Slap Ya Mama seasoning as you like.

Serve.

Spicy Spatchcocked Roasted Chicken

Spicy Spatchcocked Roasted Chicken

by Gary Gee

1 whole chicken (4 pound size), spatchcocked*, rinsed, and patted dry

2 Tablespoons olive oil

2 Tablespoons balsamic vinegar

2 cloves garlic, pressed

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon Slap Ya Mama Hot Cajun Seasoning

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon brown sugar

Preheat oven to 375 degrees. Prepare broiling rack by lining pan with foil, replacing rack, then spraying with non-stick cooking spray.

Place chicken in large, shallow dish or pan. Combine all remaining ingredients and rub well all over chicken, front and back. Tuck wing tips under.

Place chicken, skin side up, on prepared broiler rack and roast, uncovered for 45 minutes. Rotate pan and continue roasting for another 45 minutes, or until done (clear juices from the thigh area, skin pulling away from the leg end).

Rest chicken for about 20 minutes before carving.

*Get your minds out of the gutter; "spatchcocking" a bird simply means cutting it in half down the back (removing the backbone and sternum, if desired) and slightly flattening it. This allows for faster, more even browning and cooking.