Whiskey Flats Kickin’ Chili Recipe:
Ingredients:
1-2 pounds lean ground beef
1-2 medium onions chopped
4 cloves garlic
2 sweet bell peppers diced
1 Anaheim pepper, chopped finely
2 Serrano peppers, chopped finely
1 large can crushed or diced tomatoes
½ cup Whiskey Flats SW Seasoning Blend
2 cans kidney or pinto beans, if desired, drained and rinsed
2 cups water or beer (or to desired consistency)
***For a “Kicked up” (spicy) flavor add to above recipe:
1 hot yellow Mexican pepper
1 more Anaheim pepper, chopped finely
1 more Serrano pepper, chopped finely
Directions:
Season and brown your meat; drain.
Add tomatoes and vegetables and Whiskey Flats Southwest Seasoning. Cook until vegetables are tender. Add your beans and water to desired consistency, bring to a boil then turn down to simmer for 30-60 minutes, stirring occasionally. Season to taste.
Whiskey Flats Cajun Shrimp and Grits
Ingredients:
For the shrimp:
1 1/2 pounds extra large or jumbo shrimp, peeled and deveined
4 slices applewood smoked bacon, chopped
1 red bell pepper, chopped
4 shallot, minced
3 cloves of garlic, minced
1-2 Tbsp Whiskey Flats Cajun seasoning
Salt and black pepper to taste
Juice of 1/2 a lemon
Olive oil:
For the Grits:
6 cups water or chicken stock
1 Tbsp minced garlic (3 cloves)
1 1/2 cups grits
Salt and pepper to taste
1 1/2 cups parmesan cheese
3 Tbsp unsalted butter
1/3 cup heavy cream::
Directions:
For the shrimp:
Combine the olive oil, garlic, Whiskey Flats Cajun seasoning, salt and black pepper with the shrimp.
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Toss and make sure the shrimp is coated evenly.
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Heat a large sauté pan over medium-high heat. Add some olive oil and bacon and fry just until the bacon starts to brown.
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Add the shallots and bell peppers and sauté until the shallots become translucent and the bell peppers soften.
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Add the marinated shrimp along with any of the marinade to the pan. Cook the shrimp, tossing regularly until the shrimp is pink and cooked through.
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Squeeze lemon juice over the shrimp and garnish with parsley if desired.
For the grits;
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Combine the water, garlic and salt in a large sauce pan and bring to a boil over high heat.
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Reduce the heat to a simmer, and slowly add in the grits, stirring constantly to prevent lumps and clumping. Simmer over very low heat for 3-4 minutes, stirring constantly until thickened.
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Turn off heat and stir in the Parmesan cheese, butter and heavy cream. Season with salt and pepper to taste.
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To serve, place the grits in a bowl and top with the shrimp and peppers