Flavorful Recipe Ideas
Ready to spice things up for the dinner table? Then take a moment to read our famous recipe combinations below. Nothing brings the family together quite like a good meal---so round em' up because dinner is served!
Steak Sauce Recipe Tips
All Star Meatloaf
Make as usual, but replace (bread or crackers) with small garlic or butter-garlic croutons marinated with "Vintage Steak" or "Simply Creole" sauce for about 1-2 hours in covered container.
Allow sauce to soak into croutons, but not too long as to make them soggy. If this happens, add additional, crushed croutons to increase bulk. (Bulk is what makes meatloaf good and airy.) Mix ingredients and cook per usual cooking time. Be sure to coat top of meat loaf with your chosen Vintage sauce.
BBQ Sauce Recipe Tips
Add to Soups &
“Simply Creole” BBQ Sauce with it’s (21) extra creole spices can be added to soups, stews etc.
Crockpot Roast Beef
Add “Simply Creole” to a beef roast in crock pot. Spread 1/2 - 1 cups of sauce over top of meat, potatoes, carrots, onion and under roast. Drippings add flavor to veggies.
Use “Simply Creole” as marinade for venison – marinate 24 – 48 hours prior to cooking with (21) spices and ingredients venison will taste better than ever. Minimizes wild game taste.
Creole Cocktail Sauce
Super unique island cocktail sauce---- plenty of spice for your shrimp. So much flavor in fact, don’t hesitate to use on any meat such as bar-b-que! For ribs, mix 3 parts of Creole with 1 part of Sweet Island which makes a delicious BBQ sauce.
Special Note: Add prepared horseradish to “Simply Creole” to increase heat and spiciness.
Sauce Recipe Tips
Great for chicken or ribs. Mix (2) parts of “Sweet Island” sauce to (1) part of Polaner’s All Fruit Peach preserves. With Polaner, no need to puree. (Other preserves are OK, but Polaner’s has no high fructose sweetener in it.) Then brush the mixture on your meat the last 15 or so minutes of grilling in order to allow the sauce to caramelized on both sides of food. Serve, eat and enjoy. Unique Option: mix 50% “Sweet Island” with 50% Smuckers Orange Marmalade. Prepare and use as above.
Hawaiian Chicken Salad
Pick-up a roasted chicken from Cosco, Sam’s Club or Walmart, etc.. Tear or chop meat into smaller salad pieces. Chop pineapple rings (packed in light syrup) into small chunks. Toast and chop pecans, but don’t chop too fine. Quantities of ingredients are subject to your personal tastes. But experimenting is fun. Some folks like to add small grapes. Mix all items above with “Sweet Island” sauce, replacing high calorie & cholesterol mayo, although some folks will add a small amount of mayo anyway. Old habits are hard to change.
Hawaiian Baked Ham
Brush “Sweet Island” sauce on ham 15 minutes before conclusion of cooking time. A second coat of sauce can be applied when ham exits the oven. You can use with pineapple rings as a garnish.
Hawaiian Hot Dogs
Replace sweet pickle relish with “Sweet Island” sauce. A small amount of regular mustard can be used to reduce the amount of sweet taste if “Sweet Island” is too sweet tasting for you. Mix a little horseradish in Sweet Island Sauce for a hot dog with spicy heat. Add onions or kraut for taste.
Hawaiian Cocktail Sauce
“Sweet Island” is so universal. Dip shrimp, or any seafood in this flavorful sauce. For extra spice, add horseradish, but not too much, it will reduce the sweet taste. This dip is the only Hawaiian cocktail sauce in the USA that goes perfectly with anything!
Southern Fried Boloney
Use “Sweet Island” on fried bologna/boloney sandwich & add lettuce if desired. Should you like pineapple; add a pineapple ring and a slice of cheese.
Also Try On...
Use “Sweet Island” oriental egg rolls or spring rolls, as condiment for all kinds of sandwiches; smoked turkey or ham etc., a great as glaze to pork loin. The Possibilities are endless.
SPECIAL NOTE: Except for Private Reserve steak rub, all other Berdeaux’s seasonings can be blended together as you would like to create your own custom rub.
Tips for Rubs & Seasonings
Private Reserve Steak Rub
Great to rub on steak or a pork chop with a little olive oil, front and back. Then sprinkle to cover meat. Let sit in fridge covered up for 2-5 hrs.
Mix rub into hamburger meat, or dust on pre-made burgers. The longer it marinates the better. Remember, lots of seasoning = lots of flavor naturally!
Bourbon Molasses Rub
This rub has incredible flavors when applied liberally to ribs, chops or chicken. Enjoy the unique herbal flavors mixed with (smoked bourbon barrel salt). The longer it is applied, the better the taste. You must experiment.
Applewood Chipotle Rub
This rub is incredible on chops, ribs, pork loin, or chicken. Try coating the meat with light coating of olive oil, which helps to hold rub on meat.
Southern Surprise Rub
Unique blend of honey crystals & smoked mesquite salt. Delicious on pork or chicken. Be creative and add a little to the other seasonings for extra flavoring, except for the Private Reserve steak (no extra flavors needed on steak rub).
Honey Habanera Rub
A blend of honey crystals and morsels of habanera peppers. Very tasty, but kind of hot. Ideal for wings. Customize your taste by adding this seasoning to the other rubs, but not the steak rub. Don’t mess with perfection!!!
Cajun’s Revenge Rub
This rub tends to be New Orleans spicy. Can be blended with Southern Surprise to chill it out if needed. Great on any meat.