Recipes; "cook it!"

For a great Cole Slaw, instead of chopping cabbage, etc., just pick up a bag of ready-cut slaw at the store. At Local’s backyard Gourmet Grille, we add diced apples (get a nice ripe, crisp apple, like a Red Delicious), raisins, diced jicama (a Mexican root. In the produce section), or any fresh fruit you like. Pour some Local’s Backyard Gourmet Cole Slaw Dressing over it, and dive in! Our slaw dressing really is a one-of-kind product. You’ll love it.

We make our potato salad by boiling the potatoes whole, and letting them cool before cutting them into 1 inch pieces. We also leave the peel ON for nutritional, as well as taste properties. Now add some diced onions, sweet pickle relish, chopped celery, freshly ground pepper, just a sprinkle of SEASONED salt (we don’t use iodized salt), mayonnaise, and Local’s Backyard Key Lime Honey/Mustard Sauce, and blend thoroughly. Some folks like to add chopped ripe olives, and/or, chopped boiled eggs. Garnish each serving with some chopped parsley, and paprika.

This publication marks the very first time ANYONE other than our in-house Chefs have seen this recipe. And it’s a good one! Start with a family size can of Bush’s Original Baked Beans (about a quart), and add the following: 1 cup of brown sugar 1 tbsp Worchestershire sauce 2 tbsp Molasses or Local’s Backyard Southern Country Pecan Sauce 4 tbsp Local’s Backyard Southwestern Apple Gourmet Grilling Sauce 2 tbsp honey ½ tsp granulated garlic 1/8 tsp ground cloves 1/8 tsp seasoned salt 1/2 tbsp Meyer’s Jamaican Rum 2 bay leaves 1 tbsp Local’s Backyard Key Lime Honey/Mustard Sauce Bake uncovered in a 400 degree oven for one hour ** These may very well be the best Baked Beans you have ever tasted!!

Add some diced onions to some ground sirloin (we use 15-30% fat) and brown it until all the pink of the meat has disappeared. Pour off the rendered fat, and stir in enough Local’s Backyard Southwestern Apple Gourmet Grilling Sauce to completely cover all the meat. Spoon the Sloppy Joe mixture onto a toasted bun, and have a ball!

For the home kitchen, we recommend buying some thinly sliced roast beef from your local deli, unless you have some roast beef on hand. If you use the deli style, you might want to chop it into smaller pieces of various sizes, nothing fancy. Spray a pan with some cooking spray, or use just a little butter, and over medium heat, merely heat up the roast beef while stirring in some Southwestern Apple Grilling Sauce, enough to completely cover the meat. Be careful not to burn the sauce. All you need to do is heat it through. Place it on a toasted bun, and enjoy! A couple of dill pickle slices go pretty well on this sandwich. Pork & chicken are done the same way.

Our Gourmet Kielbasa, Brat, & Hot Dog Sauce is more than self - explanatory. Our method of preparing our sausages is two-fold. First, we steam them in a good dark beer for flavor. Next, we toss them on the grill for about ten minutes, turning often enough so as not to burn them. When they are done, place one on a toasted bun, and give it a good dressing of Local’s Backyard Gourmet Kielbasa, Brat, and Hot Dog Sauce. There will be no doubt that, especially in this case, the sauce does make the difference.

We’ve been told by almost everybody that we have the best Burgers on Earth, and once again, here’s a recipe that NO ONE outside our kitchens, has ever seen. Start with a pound of ground sirloin, add one beaten egg, a couple tablespoons of prepared bread crumbs, a handful of diced onions, a couple shakes of granulated garlic, about a half teaspoon of Worcestershire Sauce, and a quarter cup of Local’s Backyard Southwestern Apple Gourmet Grilling Sauce. Mix together real well, and pat into patties. If cooking in doors, in a pan, melt just enough butter to lightly cover the bottom of the pan. Brown your Burger as usual, and on the final turn-over, cover the “to be bottom” side with Southwestern Apple Gourmet Grilling Sauce, add your cheese to the top side if desired, and cover to melt the cheese. Remove pan from heat while cheese is melting if there is any chance of the Burger, or sauce, burning. Again, we like to use toasted buns, so put your Burger on one, and dig in!

For our money, a Fillet Mignon is mighty hard to beat. But whatever your favorite cut is, it just got better with Local’s Backyard Gourmet Sauces! While you’re grilling your steak, baste it with (our favorites are) either Southern Country Pecan Gourmet Grilling Sauce, or our Caribbean Steak Sauce. The Southern Country Pecan gives your steak a smooth, sweetish flavor, while the Caribbean Steak Sauce has a little more “kick” to it! You’ll love both.

In Philadelphia, you can get a “famous” Philly Cheese Steak, and they’re not bad. However, Local’s Cheese Steak is MUCH better. They use Cheese Whiz, we don’t. Start with about a half pound of good roast beef, shredded or stripped, and begin heating it in a frying pan, or better yet, on a griddle if you have one, with a little butter. While heating the beef, add a light sprinkle or two of granulated garlic, a couple dashes of Worcestershire Sauce, and about ¼ tsp of Local’s Backyard Key Lime Honey/Mustard Sauce.

Stir and fluff with forks or a spatula. On top of the meat, pile on a small handful of Mozzarella Cheese and a slice of Mild Cheddar, with a little more Mozzarella on top, and cover. Remove from heat and allow cheese to melt. While the cheese is melting, melt a teaspoon of butter in a sauté’ pan and dice some green, red, & yellow bell peppers and some purple onion. Sauté the peppers & onion in the butter for about four minutes, tossing periodically, so as not to burn them. You want them just limp, and still crispy. Top a toasted bun with the meat & cheese, dress it up with some Key Lime Honey/Mustard, pour on the peppers & onions, and see what Philly DOESN’T have!!

This dish was created by our Executive Chef, David Menges, and was awarded the 'Best on Earth' Honor at an International Chefs Gathering & Conference. Please use the freshest shrimp you can get for this dish. If the shrimp are limp, or have ANY pinkish coloring to them, don’t use them.

With that in mind, peel and de-vein the shrimp, leaving the tail on, and mix your batter using: Equal parts (about a cup each) of self-rising flour and Tempura 1 tsp. seasoned salt 1 tsp. fresh ground pepper 1 cup Coconut Rum. Enough beer and Coconut Rum (or coconut extract) to make your batter just less the thickness of mayonnaise. 1 cup sweet shredded coconut.

Spread the shrimp out, and dip them one at a time in the batter. Don’t cover the tail. Place what’s left of the Shredded coconut on a plate or tray, and cover the dipped shrimp with coconut. Set them aside, and heat enough oil to completely cover the shrimp to medium high (about 325 degrees) Fry your shrimp for about 6 minutes. They should be a light golden brown. Dip your fantastic, gourmet creation in Local’s Backyard Key Lime Honey/Mustard Sauce, and let the smiles begin. You’ll see why we were dubbed the Best on Earth!! ** If you’re thinking about asking your boss for a raise, get some of these shrimp into his, or her mouth. Done deal!

Hot Wings

At Local’s Backyard Gourmet Grille, we use “drumettes” instead of the regular party wings. Deep fry your “wings” for about five minutes at 350 degrees, or medium high. Drain them on paper towels. In a sauté, or frying pan, re-heat the wings on medium-low, and cover with Local’s Backyard Hot Wing & Rib Sauce and heat through. Place them on a plate and sprinkle with crushed red chili peppers and serve.