Uncle Brian Approved Recipes

Marinate flank or skirt steak in 

1 Bottle of UB's Jalapeño Lime Sauce

3 oz Tequila

2 tbsp Cumin

1 cup water

Let marinate for at least 3-4 hours.

Grill to medium rare

Let sit for 7 minutes then thin slice (Across the grain).

Load into tortillas with your favorite toppings.  We like  sautéed peppers onions, lettuce, quac and cheese.   Top with your favorite Uncle Brian's sauce.

Enjoy!

 Ingredients:

1 ½ lbs boneless, skinless chicken breast

1 ½ lbs medium sized (UB15-20) shrimp

1- 5oz bottle of Uncle Brian’s Jamaican Jerk Sauce

I large white onion, diced

1 each red, green, and yellow bell pepper (diced)

7-10 cloves garlic, minced

1/8 cp dried thyme

1 stick butter

1 ½ cps heavy cream

2 cps shredded pepper jack cheese

2 tsp kosher salt

2 tsp ground black pepper

2 lbs of cooked corkscrew pasta

Directions:

Melt 1 stick of butter in a large saucepan. Added diced onion, bell peppers, thyme, garlic, 1 tsp kosher salt. Sauté until onions become translucent and the bell peppers soften. Add chicken and shrimp and sauté over medium high heat for 8 minutes. Once shrimp are pink and chicken is fully cooked, add heavy cream, 5oz bottle of Uncle Brian’s Jamaican Jerk Sauce and the remaining salt. Mix well and let simmer for 7 minutes on medium heat. Toss pasta and chicken and shrimp mixture together with pepper jack cheese. Top with a sprinkle of dried thyme and serve. 

Makes 8-10 servings. 

Fry 2 lbs of chicken wings in an air fryer at 375 degrees for 27 minutes.  

While cooking, melt one stick of butter with 1 bottle of Jamaican Jerk Hot Sauce. 

Toss the wings in the sauce mixture and top with thyme.

Enjoy!

Ingredients

For the Special Sauce:

• 1 cup sour cream
• ½ cup grainy Dijon or Dijon mustard
• 1 teaspoon lemon zest and 2 teaspoons lemon juice
• Salt and white pepper, to taste

For the Tray Bake:

• 28 ounces (two 14-ounce) kielbasa, pork or turkey
• 2 small-medium onions, thinly sliced wedges with root trimmed      but still attached
• 8 baby sweet peppers, halved, stemmed, seeded and      thinly sliced lengthwise
• 16-ounce jar sauerkraut with cumin and caraway 
• Salt and pepper
• 2 tablespoons Uncle Brian’s Smoky Ghost Sauce
• 1 ½ teaspoons each chili powder and smoked sweet      paprika (pimenton)
• 1 teaspoon each granulated garlic and onion
• 3 tablespoons Olive Oil
• 12 frozen pierogis
• Non-aerosol cooking spray

Serves: 4

For the special sauce, stir up ingredients and place in small serving dish or funnel into plastic bottle with spout trimmed to allow sauce to pass.

For the tray bake, preheat oven to 425°F, with rack at center.   

Cut the sausage into pieces 4 to 6 inches in length with ends on slight bias. Line a large baking sheet with nonstick foil or foil and parchment and line the edges of the pan with the sausages. 

To a large bowl, add onions, peppers, sauerkraut, salt and pepper, hot sauce and spices and toss to combine. Add olive oil and toss again. Arrange the mixture along and under the sausages in a second perimeter, leaving the center tray open. Add the frozen pierogi, arrange top-side down in a single layer in center tray and spray with a little non-aerosol cooking spray.  

Bake the sausages and pierogis 15 minutes, then turn the pierogis and bake 20 minutes more until dumplings are puffed and brown.    

Rearrange the tray a bit to set the sausages and dumplings on top of the sauerkraut, drizzle with sauce and serve.