Barn-Burning Baked Catfish Wrapped in Bacon
1-4 cup Tabasco green jalape–o pepper sauce
1 (15-ounce) container dry bread crumbs
2 tablespoons garlic powder
6 tablespoon Italian seasoning
10 catfish fillets
2 pounds bacon, preferably
1 bottle Tabasco habanero sauce
Preheat oven to 325 degrees. Combine eggs and jalape–o sauce and blending thoroughly. Pour bread crumbs into a large mixing bowl with garlic powder and Italian seasoning. Mix thoroughly.
Wrap bacon around fillets of catfish and dip into egg mixture, then place into bread crumb mixture, making sure every part is covered. Place on a greased pan, then drizzle habanero sauce on top of each fillet in an "S" pattern.
Fish normally bakes in about 25 minutes, but with bacon wrapped around it, bake it for 45 minutes or until bacon is crispy and fish is flaky. Place on plates and serve with squeezed lemons and the remaining Tabasco Habanero Sauce.
Makes 10 servings.
1 cup popping corn
2 tablespoons butter, melted
1 tablespoon brown sugar
1 teaspoon Lawery's seasoning salt
1 drop Dave's Insanity Sauce
While popcorn is cooking in oil, combine remaining ingredients. After popcorn is done, pour butter sauce over it and mix well. Eat with care.
1-2 gallon peanut oil
5 pounds chicken wings, disjointed
12 ounces Louisiana Wing Sauce
2 Tablespoons apricot preserves
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
11-2 stick unsalted butter
In a large frying pot, preheat oil to 350 degrees. Rinse chicken wings in cold water and let dry on paper towels. Once dry, fry 14 to 16 wings at a time for approximately 15 minutes. To avoid overspill, be sure not to overfill pot with wings. Once cooked to desired crispness, pull wings from oil and let sit for 2 minutes.
Warm hot sauce and preserves over medium high heat until preserves have liquefied. Add spices and mix well. Add butter and blend. In a large bowl, ladle small amount of sauce over cooked crisp wings and toss well.
Cheesecake ‡ la Toad Sweat
1 cup crushed ginger snaps (1-2 pound)
1-4 cup melted butter
3 (8-ounce) blocks cream cheese, softened
2 tablespoons pastry flour
3-4 cup sugar
1 bottle Toad Sweat Chocolate Orange Dessert Hot Sauce, Key Lime Dessert Hot Sauce or Lemon Vanilla Dessert Hot Sauce
1 teaspoon vanilla extract
1-2 cup sour cream
4 whole eggs
Preheat oven to 350 degrees. Mix ginger snap crumbs and butter together then spread evenly on bottom of springform pan.
In a mixer, blend cream cheese, flour and sugar until smooth. In a separate bowl, whisk together Toad Sweat, vanilla and sour cream. Add Toad Sweat mixture to cream cheese and mix well, scraping beaters and sides of bowl occasionally. Slowly add eggs, one at a time, and mix until combined.
Pour batter into pan and bake for 45 minutes. Turn off oven and let cake cool in the oven for 2 hours, then refrigerate overnight. The cake can be sliced when cool and frozen for up to 6 months when wrapped tightly.