PAPA'S PIG FEED

INGREDIENTS:

• 4 - 9-ounce bags of Wally World Great Value Oyster Crackers (the cheap ones) 

• 1 - 2-ounce package of Papa Pig’s Atomic Pig Dip Mix

• 1 cup Canola oil

DIRECTIONS:

In a large metal bowl, whisk the Atomic Pig Dip Mix and Canola oil together until well blended.
Add 4 - 9-ounce bags of Walmart Great Value Oyster Crackers
Gently mix the oyster crackers, the oil and Atomic Pig Dip mixture until the crackers are well coated.
Place the entire mixture in an air-tight container and let sit overnight to marinate.
Preheat the oven to 250℉.  Spread the entire mixture on two (2) large baking sheets and place in the oven for 20 minutes.  If you don't have 2 baking sheets you can repeat the process and do one at a time.
After 20 minutes, remove the mixture from the baking sheets and place back in the uncovered container to cool.
Once cooled completely, store the crackers in an air-tight container and use and eat as you see fit.

Great on salads, soups, chili or just to eat as a snack.  Warning!  They are addictive!

PAPA PIG'S PIG TIME BREAKFAST SAUSAGE MIX

Throw out all the store-bought breakfast sausage in your freezer or refrigerator because after you have this sausage, you won't ever go back to store-bought.

Add 1/2 of a 2.0 ounce package of Papa Pig's Jurassic Pork Breakfast Sausage Mix to 1 ½ lbs. of ground pork.  Mix well until thoroughly incorporated.  Add 1/4 cup of cold water and continue to mix until well blended.  Cover and rest in the refrigerator for at least one hour or preferably overnight.  Form into patties and fry in a small amount of oil of your choice until done.

PAPA PIG'S PIG RANCH MIX

For the Pig Ranch Dressing, mix all ingredients in a container with a lid.

• 1 cup Mayonnaise
• 1 cup Buttermilk
• ¾ cup Sour Cream
• 2 tsp. Lemon Juice
• 2 T. Pig Dip and Sow-lad Dressing Mix

Store in refrigerator.  Use the buttermilk expiration date as the expiration date for your Pig Ranch.  Eat on salads or use as a dip for veggies or hot wings.

PAPA PIG'S "HOG-WILD" CHILI MIX

INGREDIENTS:

• 1 - 4 oz. package of Papa Pig’s Hog-Wild Chili Mix
• 2 or 3 lbs. ground hamburger meat OR ground turkey OR ground pork OR ground chicken OR any combination of all four to make 3 lbs.
• 1 lb. steak, (cut of your choice) diced into small bite sized pieces (OPTIONAL)
• 6 Tablespoons bacon grease or 6 Tablespoons EVOO (Extra Virgin Olive Oil) (bacon grease is best)
• 1 large onion, finely chopped
• 5 garlic cloves, finely chopped
• 2 to 3 Jalapeno peppers, left whole with 2 slits cut into the side of each
• 2 cups beef broth
• 2 cups chicken broth
• 2 - 14 1/2 oz. cans of Hunt's fire-roasted, diced tomatoes with garlic (use the juices too)
• 3 - 15.5 oz. cans of dark red kidney beans (OPTIONAL) (chili law in Texas prevents the use of beans in chili, but we're in Missouri)
• 1 - 6 oz. can of Hunt's Tomato Paste
• ½ cup turbinado sugar or brown sugar if you do not have turbinado
• 5 T. ground cumin
• 4 T. Accent (MSG) (OPTIONAL)
• 3 T. Papa Pig’s “The Original” All-Purpose Seasoning
• 2 T. Kitchen Bouquet
• 1 can of any beer of your choice (OPTIONAL)
• 1 tablespoon apple cider vinegar
• 10 to 20 shakes of your favorite hot sauce (Texas Pete is hard to beat)
• Generous amounts of Papa Pig's Pig Feed (recipe found in the recipe section) You will need Papa Pig's Atomic Pig Dip Mix to make the PIg Feed)

DIRECTIONS:

In a skillet, over medium high heat, add 3 T. of bacon grease OR EVOO and sauté the onions, garlic and diced steak (if using).  Sauté until the onions are transparent and the steak (if using) is browned.  

In a cast iron Dutch Oven or large pot, over medium high heat, add 3 T. of bacon grease OR EVOO and brown the hamburger meat. 

Add in the onion, garlic and steak mix (if using steak).  Mix well.  

Add the Papa Pig’s Cobb-O Wabo Chili Mix, the cumin, the MSG (if using) and the Papa Pig’s “The Original” All-Purpose Seasoning.  Mix well.

Add in the chicken broth and the beef broth, the Kitchen Bouquet, the diced tomatoes, the tomato paste and the Turbinado or brown sugar.  Stir well while continuing to heat.  

Add in the beans and the can of beer (if using) and stir well.  Bring the chili to a boil and reduce heat to a simmer.  Simmer for about 1 hour and let the liquid level cook down to your desired consistency.  

Serve with Papa Pig’s Pig Feed, sour cream, shredded cheese.    

PAPA PIG'S SEASONINGS COBB-O WABO STREET TACO SEASONING MIX

PAPA PIG'S STREET TACOS

INGREDIENTS:

1 package of white corn tortillas

1 lb. ground beef

1 or 2 T. of Extra Virgin Olive Oil (EVOO)

1 white onion, chopped

1 or more avocados, seeded and cut into slices

One cup or more of shredded Mexican Blend Cheese

1 cup or more of Herndez Salsa Verde, mild, medium or hot, your choice

1 - 2.0 oz. package of Papa Pig's Seasonings Fajita/Street Taco Seasoning Mix

Cayenne pepper, to taste (OPTIONAL)

DIRECTIONS:

Heat EVOO in a skillet over medium high heat.  Add ground meat and break up into small pieces.  When meat is almost done, add 1/2 or more of the Cobb-O Wabo Street Taco Seasoning Mix and stir well.  Allow meat to finish cooking.

Heat the white corn tortillas in a skillet over medium high heat about 15 to 30 seconds per side or in the microwave for 30 seconds to 1 minute.

Set a heated tortilla on a plate and add 2 or 3 tablespoons of ground meat, chopped onions, slice of avocado, salsa verde, shredded cheese and cayenne pepper (if using).  Fold tortilla in half and set in a bowl and then repeat the process to make more tacos.

Heat the completed street tacos in the microwave tor 30 seconds to one minute then serve.

PAPA PIG'S COBB-O WABO FAJITA SEASONING MIX

Papa Pig was lucky enough to talk his buddy "Sammy Hog-gar" into sharing his awesome recipe for chicken fajitas.  Papa Pig made a few tweaks here and there and Cobb-o Wabo Fajita Seasoning Mix was born!  Try the mix to make these "to oink for" chicken fajitas.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• ½ green bell pepper, seeded and cut into strips
• ½ yellow bell pepper, seeded and cut into strips
• ½ red bell pepper, seeded and cut into strips
• ½ red onion, sliced into strips
• 2 Portobello mushroom caps, sliced thin
• 8 T. butter, divided
• Pam cooking spray or your favorite brand
• 1 - 2 oz. bag of Papa Pig's Cobb-O-Wabo Fajita Seasoning Mix

DIRECTIONS:

Cut the chicken breasts in thin strips and thoroughly cover with Papa Pig’s Fajita Seasoning Mix.  Cook the strips over medium heat in a large skillet with 4 tablespoons of butter until done.  Remove from heat and set aside on a platter or dish.  

Put all the peppers, onions and mushrooms in a large bowl and coat generously with the fajita seasonings mix.  Coat the same skillet with Pam or cooking spray of your choice.  Put the skillet back on the heat and melt 4 tablespoons of butter.  Put the vegetables in the skillet and cook for about 15 minutes, stirring often, until tender.  

Add the chicken strips back to the mixture and stir very well until all ingredients are completely mixed.   Add ½ cup of water and cook for about another five minutes stirring often. Remove from heat and transfer to a platter. 

The fajitas may be eaten by themselves or in a traditional manner wrapped in tortillas with sour cream, cheese, guacamole, picante sauce, etc.

PAPA PIG'S PRIME RIB, HORSERADISH SAUCE & MIZZOU AU JUS

INGREDIENTS:

1 whole, 6 to 8 lb. boneless prime rib

Extra Virgin Olive Oil

Papa Pig’s Cow Pixie Dust

DIRECTIONS:

Preheat oven to 500 degrees.  If frozen, allow the roast to warm to room temperature for 6 hours after fully thawing.  If thawed, allow the roast to warm to room temperature for 2 hours.  If you fail to allow the roast to come to room temperature, it will not cook properly. 

Tie the roast with a good kitchen twine to allow it to cook more evenly.  

After tying, coat the entire roast with a light coating of the Extra Virgin Olive Oil.  Apply a good coating of Cow Pixie Dust to the roast.  Place fat side up in a roasting pan with a “V” shaped rack.

Roast at 550 degrees for 5 minutes per pound for Medium Rare or 7 Minutes per pound for Well Done.  After the cooking time is over, turn off the oven and let the roast remain there for 2 hours. 

DO NOT OPEN THE OVEN DOOR FOR THE ENTIRE TWO HOURS! 

DO NOT OPEN THE OVEN DOOR FOR THE ENTIRE TWO HOURS! 

DO NOT OPEN THE OVEN DOOR FOR THE ENTIRE TWO HOURS!

DID I SAY NOT TO OPEN THE OVEN UNDER ANY CIRCUMSTANCES FOR THE ENTIRE TWO HOURS?

At the end of the two hours, remove the roast.  No need to let it rest for 10 to 15 minutes.  Slice and serve with Papa Pig's horseradish sauce (recipe below) and Papa Pig's Mizzou Au Jus gravy.

PIG TIPS:

You can find instructions on how to properly tie a prime rib by searching the Internet.

Don't make a prime rib unless you have horseradish sauce available.  Even if you don't like horseradish sauce, don't deprive your guests of this necessary condiment.

QUICK HORSERADISH SAUCE RECIPE:

• 1/2 cup of sour cream
• 2 tablespoons of prepared horseradish
• 2 tablespoons of mayonnaise
• 1 tsp. apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chives, finely chopped

INSTRUCTIONS:

• In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

PAPA PIG'S BREAKFAST SAUSAGE, ROTEL AND VELVEETA DIP

INGREDIENTS:

• 1 1/2 lbs. of ground pork
• 1 tbsp. Extra Virgin Olive Oil (EVOO)
• 1/2 - 2.0-ounce package of Papa Pig's Jurassic Pork Breakfast Sausage Mix
• 1/4 cup of cold water
• 2 - 10 oz. cans of Original Rotel (or whichever flavor of Rotel you like)
• 1 - 32 oz. brick of Velveeta Queso Blanco
• Bag of any type of tortilla chips you prefer

DIRECTIONS:

Mix ground pork, 1/2 - 2.0-ounce package of Papa Pig's Jurassic Pork Breakfast Sausage Mix and 1/4 cup cold water in a bowl.  Mix very well and refrigerate for a minimum of 1 hour in the refrigerator (overnight is best if you have the time). 

Over medium heat, in a large skillet or Dutch Oven, add 1 tablespoon of the oil, and the ground pork that has been resting in the refrigerator.  Break sausage into small pieces and cook until thoroughly browned.  Break the pieces of sausage in the smallest pieces you can using a wooden spoon or a potato masher. 

While the sausage is cooking, cut the Velveeta cheese block into 1 inch or so cubes.  When the sausage is browned, add the cheese cubes on top of the sausage and pour in the 2 cans of Rotel.  Using a wooden spoon, stir the mixture often to prevent sticking to the bottom of the pan.  When the mixture is totally melted and blended together, transfer the dip to a bowl or a crock pot and tear it up with the chips.    

PAPA PIG'S PORK SPARE RIBS

INGREDIENTS:

• 2 racks of spareribs, trimmed to your liking
• Papa Pig's "Rub Your Pig" Pork Rub
• 1 bottle of Squeeze Parkay
• 12 ounces of honey
• 2 cups apple juice
• 8 tablespoons brown sugar
• 1 ounce of Tiger Sauce
• 1 to 2 cups of your favorite BBQ sauce

DIRECTIONS: 

Rinse the ribs thoroughly. Remove the membrane from the back of the ribs. Put a light coat of granulated garlic powder on the ribs, then, apply a generous amount of Papa Pig's "Rub Your Pig" Pork Rub to both sides of the ribs. Let the rub sit on the ribs for at least two hours. Preheat your smoker to 225 to 230 degrees. Smoke the ribs for 3 hours. Mist the ribs with apple juice hourly. After 3 hours, remove ribs from the smoker. Lay down some heavy-duty foil. Use heavy duty so the foil will not tear and leak juices everywhere. Lay each rib on its own foil with the back side facing up. Squeeze 2 to 4 tablespoons of Squeeze Parkay onto the ribs. Next, sprinkle a generous amount of brown sugar on the ribs, and then honey. Spread the Parkay, brown sugar and honey evenly over the ribs. Flip the ribs and repeat on the meaty side. Finally, pour about 1 ounce of Tiger Sauce onto the ribs. Once this is done, wrap the ribs tightly aroun the ribs. Place the ribs back on the smoker for about 1 hour or so. After 1 hour, remove the foil from the ribs and place back in the smoker. Mop your favorite BBQ sauce on the ribs at this point. Cook the ribs for another 30 minutes or so until done to your liking.

PAPA PIG’S RED BEANS AND RICE

INGREDIENTS:

• 2 T. bacon fat OR EVOO (Extra Virgin Olive Oil)
• 2 T butter
• 1 lb. andouille sausage OR your favorite smoked sausage, cut into ¼ Inch round pieces.
• 1 lb. smoked pork neck bones OR smoked ham hocks
• 6 - 8 cups chicken broth OR more (enough to cover the beans by about 1 inch)
• 1 white onion, chopped
• 1 green bell pepper, seeds and stem removed and chopped
• 3 stalks celery, chopped
• 3 cloves garlic, ran through a garlic press OR finely minced
• 2 whole jalapenos, slits cut into the sides
• 2 T. dried parsley flakes
• 4 bay leaves
• 2 T. Papa Pig’s “The Original” All-Purpose Seasoning OR more, to taste
• 2 T. Papa Pig’s The 5th Seasoning OR more, to taste
• Kosher salt, to taste
• 2 lbs. CAMELLIA brand dried red kidney beans, soaked in water overnight and drained. 
• Texas Pete hot sauce, to taste
• 1 bunch green onions, beards removed and chopped for garnishing.
• 2 to 4 cups of cooked white rice

DIRECTIONS:

• Heat the butter and the EVOO in a large heavy pot over medium heat.  Add in the smoked sausage and saute until browned.  Remove the sausage and set aside.   Add in the onions, green bell peppers, celery, and garlic to the pot and cook until the onions become translucent: about 5 to 7 minutes.  In a crock pot, add the sauteed vegetables, the bay leaves, the dried parsley flakes, the jalapenos, along with Papa Pig’s Original All-Purpose Seasoning and Papa Pig’s The 5th Seasoning, the red kidney beans, and the smoked pork neck bones or smoked ham hock (if using).  Cover the beans with enough chicken broth (about 6 to 8 cups or more) to completely cover the beans.  
• Set the crock pot to high and let the beans cook for 4 to 6 hours.  Occasionally stir to prevent the beans from sticking to the bottom of the crock pot.  The beans should be tender and fall apart when stirred.
• Use a potato masher and mash up some of the beans to make the mixture thicker and creamier.
• Remove the bay leaves and the pork neck bones from the pot.  Remove any meat from the neck bones or the ham hock (if using) and return the meat to the pot.
• To serve, place a mound of cooked white rice in a bowl and ladle the red beans around the rice.  Garnish with chopped green onions and Texas Pete Hot Sauce, to taste.  Serve with cornbread or garlic bread.  Enjoy!

PAPA PIG'S "AS GOOD AS IT GETS" SHRIMP AND GRITS

INGREDIENTS FOR THE CREAMY GRITS:

• 3 1/2 cups of water
• 1 cup stone ground yellow grits
• 1/2 teaspoon of salt
• 1/4 teaspoon of white pepper
• 1 tbsp. of unsalted butter
• 1/2 cup of heavy cream

DIRECTIONS: 

In a large saucepan, bring water to a boil. Add salt and pepper. Stir in the grits gradually using a whisk to prevent lumps. Simmer 20 to 25 minutes or until all of the water has been absorbed, stirring frequently. Remove from heat, stir in the butter and the heavy cream. Cover and set aside.

INGREDIENTS FOR THE SMOTHERED SHRIMP:

•  4 slices of slab bacon
• 1 cup all-purpose flour
• 1 medium yellow onion, diced
• 2 pounds medium shrimp, peeled and deveined
• 3 cups shrimp stock (save shells for shrimp stock)
• 3 tablespoons fresh chives, chopped
• 1/2 cup scallion, thinly sliced
• 1 to 3 tablespoon Papa Pig's "The Original" All-Purpose Seasoning, or to taste

DIRECTIONS:

Rinse the shrimp and pat dry. Dredge the shrimp in flour, shaking off the excess. In a large skillet, fry the diced slab bacon until brown. Add the onions and sauté 2 minutes. Add Papa Pig's "The Original" All-Purpose Seasoning. Stir and add the shrimp and cook for 3 minutes until shrimp turn pink. Add the shrimp stock and chives, stir and reduce the heat and simmer 10 minutes. Add scallions and stir. Spoon the grits into the center of a warm soup plate or bowl. Then spoon the smothered shrimp over the grits. Serve immediately. ENJOY! OINK, OINK, OINK

PAPA PIG'S PORK NECKBONES AND RICE WITH A LITTLE SOUL MIXED IN FOR GOOD MEASURE:

• 4 lbs. pork neck bones
• 1 smoked turkey wing, cut into 2 or 3 pieces
• 1 or 2 tbsp. apple cider vinegar
• 2 tbsp. vegetable oil
• 1 tbsp. (or more) Papa Pig's "The Original" All-Purpose Seasoning
• 1 or 2 tbsp. fresh parsley or parsley flakes
• 1/2 cup cornstarch
• 3 cloves garlic, chopped
• 1 large yellow onion chopped as to your liking
• 1 tbsp. beef bouillon
• 4 cups chicken broth
• 1 tbsp. Kitchen Bouquet
• 2 whole, fresh jalapenos or serrano's

DIRECTIONS:

Clean the pork neck bones under running water.  Season the neck bones on both sides with the Papa Pig's "The Original" All-Purpose Seasoning.  Place the neckbones in a large crock pot.  Drizzle the neck bones with the vegetable oil, and apple cider vinegar.    Sprinkle in the cornstarch and stir. Toss in the chopped yellow onions, the green onions, the garlic and the parsley.  Pour in the chicken broth, beef bouillon and Kitchen Bouquet.  Add in the 2 jalapenos and the smoked turkey wing pieces.  Place the lid on the slow cooker and cook on high for 4 hours.

Make sure that you periodically stir the neck bones (at least once every hour).

Once done serve over cooked white rice or riced cauliflower.  ENJOY! OINK, OINK, OINK