Captain's Cheese Bake

Ingredients:

1/2 Cup of Mayonnaise

8 oz. Cream Cheese

2 cups sharp cheddar cheese (grated)

2 green onions (chopped)

6 Ritz crackers (crushed)

8 slices of bacon (cooked and crumbled)

1/2 cup Captain Rodney's Boucan Pepper Glaze (found under our Marinades catagory)

Directions:

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan.  Top with crackers and bake at 350 degrees for 15 minutes.  Top with bacon and Captain Rodney's Boucan Pepper Glaze.  Serve with crackers.

This tasty dish is perfect for any event, especially tailgating. Grab your Boucan Glaze from us today and get to baking y'all!

Captain Rodney's Creamy Temptation of Jezebel Dip

Ingredients:

1/2 cup of Captain Rodney's Temptation of Jezebel Sauce

16 ounces of cream cheese, softened

1/4 cup of chopped green or red bell pepper

3 tablespoons of minced onion

1/2 cup of chopped pecans

Directions:

Blend all ingredients and serve with chips or crackers.

Saw's Turnip Greens

Ingredients
4 bacon slices, cut into 3-inch pieces
1 small onion, peeled and quartered
3/4 cup low sodium chicken broth
1/2 cup Saw's Sauce
1 pound coarsely chopped cleaned turnip greens

Directions
Cook bacon and onion in a Dutch oven over medium heat until bacon is crisp. Add remaining ingredients; bring to a boil. Reduce heat and simmer 45 minutes.

PAN-BROILED PORK CHOPS

• ½ cup dry white wine

• 1 tablespoon soy sauce

• 1 teaspoon hot sauce

• 1 tablespoon minced garlic

• 2 tablespoons finely chopped parsley

• 2 tablespoons Kinloch Plantation Pecan Oil

• 1 tablespoon fresh lemon juice

• 1 ¼ pounds lean, boneless pork, cut into 1 ½ inch cubes

• Salt and freshly ground black pepper

Combine the wine, soy, hot sauce, garlic, parsley, pecan oil, and lemon juice in a small bowl and whisk to blend.

Put the pork in a shallow plastic container and season with salt and pepper. Pour the marinade mix into the bowl and toss to pork to coat evenly. Cover the container and marinate for 2 hours in the refrigerator.
Drain the pork and reserve the marinade. Thread the pork meat on six to eight skewers. Prepare a charcoal fire or light a gas grill.

Place the brochettes on the grill over a medium-hot heat, close the lid, and cook, turning every five to 10 minutes, and cook for about 20 minutes, or until the pork is cooked through.

Makes 4 to 6 main dish servings