​​

Buffalo Creek Gourmet Seasonings

                                                                                                                                                                                                          



BEER BUTT CHICKEN


1-2 bottles of dark beer

(we recommend good old Minnesota brewed Schell’s Dark, Stout or Bock)
4 tsp. Cajun Classic Seasoning
2 tsp Chef’s Secret
10 tbls butter
1 whole chicken


Preheat oven or grill to 350 degrees.
Pour beer into beer butt chicken cooker. (fill the inner and outer chamber if using a MIA grill or something similar.)
Melt 5 tbls butter and mix in 2 tsp of Cajun Classic Seasoning and 1 tsp of  Chef’s Secret.
Place the chicken on the beer butt chicken cooker and baste it with the butter and seasoning.
Put the chicken in the oven for 50 minutes at 350 degrees.
Melt the remaining butter and mix in the remaining 2 tsps of  Cajun Classic Seasoning and 1 tsp of  Chef’s Secret.
After the initial 50 minutes, baste the chicken again and then put it back into the oven for 45 minutes, or until the internal temperature is between 170 and 180 degrees F.



CHEF’S SECRET FISH BATTER


20 crackers
1 cup flour
2 tbls (or a little more if you like) Chef’s Secret
2 eggs
Fish of your choice (nothing better than Minnesota Walleye, Crappies and Sun Fish)
2 tbls oil or enough to generously cover you pan.


Blend crackers, flour and Chef’s Secret and pour mixture onto a plate.
Crack eggs into a bowl and beat to blend.

Pour oil in pan and heat to medium high. Dip fish into egg bowl and then roll in the cracker mixture until evenly coated.
Place a few pieces of fish into the pan until golden brown.
Flip fish over and cook until second side is golden brown.
Remove fish from pan and place on paper towels to drain.



MINNESOTA CAJUN FISH BATTER


20 crackers
1 cup flour
1 tbls (or a little more if you like) Chef’s Secret
1 tbls Cajun Classic Seasoning (1 tbls is just a start! Add more if you like!)
2 eggs
Fish of your choice (nothing better than Minnesota Walleye, Crappies and Sun Fish)
2 tbls oil or enough to generously cover you pan.


Blend crackers, flour, Chef’s Secret and Cajun Classic, then pour mixture onto a plate.
Crack eggs into bowl and beat to blend.
Pour oil in pan and heat to medium high.

Dip fish into egg bowl and then roll in the cracker mixture until evenly coated.
Place a few pieces of fish into the pan until golden brown.
Flip fish over and cook until second side is golden brown.
Remove fish from pan and place on paper towels to drain.



BLOODY MARY FISH BATTER


20 crackers
1 cup flour
2 tbls Bloody Mary Seasoning (don’t be afraid to add more if you like the flavor)
2 eggs
Fish of your choice (nothing better than Minnesota Walleye, Crappies and Sun Fish)
2 tbls oil or enough to generously cover you pan.


Blend crackers, flour and seasoning together and pour mixture onto a plate.
Crack eggs into bowl and beat to blend.
Pour oil in pan and heat to medium high.

Dip fish into egg bowl and then roll then in the cracker mixture until evenly coated.
Place a few pieces of fish into the pan until golden brown.
Flip fish over and cook until second side is golden brown.
Remove fish from pan and place on paper towels to drain.



CARIBBEAN CRACKER SPREAD


Spread one 8 oz. brick of Cream Cheese on a 9” plate.
Spread a thin layer of peach or apricot preserves over the top.
Sprinkle the top with  Haute Caribbean Seasoning until brown.
Serve with Ritz or Triscuit crackers.



CARIBBEAN BBQ CHICKEN


3 tbls brown sugar
1 cup ketchup
2 tsp Haute Caribbean Seasoning
3 tbls worstershire sauce
3 cloves garlic –chopped
1 small onion- chopped
3 tbls red wine vinegar
½ tsp ground cumin
1 tsp Sizzlin’ Pepper


Blend all in food processor and set aside.
Grill 2 chickens (cut-up) until half cooked
Coat with sauce and finish grilling.



CAJUN FETTUCCINE ALFREDO


8 oz. cream cheese
¾ cup parmesan cheese
½ cup butter
½ cup milk
1 tsp Cajun Classic Seasoning
1 tsp sugar
½ tsp garlic powder


Blend and cook on med/low heat.
Chop 1 cup yellow or orange pepper and tomato.
Pour sauce over cooked fettuccine noodles.
Top with peppers and tomatoes.



PARTY CHEESE BALL


Mix 8 oz. cream cheese
¼ cup miracle whip
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
2 tbls parsley flakes
1 tsp minced onion
¼ tsp mustard
½ tsp Blazin’ Pepper

(or Sizzlin' Pepper)
½ tspChef’s Secret
Mix, shape and chill



BEST STRAWBERRY DESSERT EVER


Beat 3 egg whites and ¼ tsp tartar until stiff.
Add ½ cup crushed rice krispies,1 cup sugar and ½ cup chopped nuts.
Spread in 9x13 pan and bake 350 degrees for 25 minutes.
While cooling, whip 1 pint cream and add ½ cup powdered sugar and 3 tbls instant vanilla pudding.
Fold in 2 cups sliced strawberries and ¾ cup coconut.
Spread over crust and sprinkle Strawberry Daiquiri Sugar over top.
Chill 12 hours before serving.



HAUTE CARIBBEAN BUFFALO WINGS


Combine 1 cup ketchup and 2-4 tbls of Haute Caribbean Seasoning
Mix well. Pour over 2 pounds of cooked chicken wings. Keep warm until served.



CAJUN POTATOES


Wash baking potatoes, leave skins on. Cut in wedges, place in buttered baking pan.
Drizzle potatoes with butter and sprinkle with Cajun Classic Seasoning.
Bake 45 mins, in 350 degrees oven. Serve with sour cream.



ROASTED CHICKEN


Wash whole fryer chicken, leave skin on.

Gently pull skin away from chicken and rub a generous amount of Chef’s Secret Seasoning between skin and meat.

For enhanced flavor, marinate for a couple hours. Bake in 350 degree oven for about 1 ½ hours or until juices run clear.

For superior roasted chicken, follow above recipe using a chicken roaster cavity filled with beer or lemonade.

This recipe will turn heads!



GRILLED BARBEQUE CHICKEN


What better way get the grilling season going. Clean a whole chicken and pat dry. Generously sprinkle the inside of the chicken with Barbeque Seasoning. Rub olive oil or butter on the outside and sprinkle more Barbeque Seasoning.

Cook in grill on indirect med-high heat for 1-2 hours or until juices run clear.

Chicken may also be baked in 350 degree oven, uncovering the last 20 mins to allow browning.



SIZZLIN’ PEPPER ROLL-UPS APPETIZER


Mix 1 softened 8 oz. brick cream cheese with ½ cup shredded cheddar cheese, 1 small
can of diced ripe olives (drained) and 1 rounded tsp of Sizzlin’ Pepper.

Mix well. Spread on four 8” flour tortilla shells.

Roll up. Cut of each end, then cut into 1” rolls.

Serve roll side up, with your favorite salsa.



SPICE O’ LIFE BEEF MARINADE


Mix 1 tbls Spice O’ Life Seasoning with ½ cup cooking wine, 2 crushed cloves of garlic,1 tsp grated onion, and 1 tsp brown sugar.

Place in large zip lock bag and add steaks. Make sure marinade is evenly spread around and refrigerate 1 hour.

For best results, marinade overnight. Grill and enjoy!



CAJUN HAM SPREAD


Grind 2 cups of cooked ham with 2 whole green onions.

Blend with 16 oz. softened cream cheese, 1 rounded tsp Cajun Classic Seasoning, dash of sugar, dash of lemon juice, 2 tbls sour cream. Refrigerate for at least 1 hour to allow flavoring. Cover with ground nuts (optional). Serve with crackers.



HAUTE CARIBBEAN VEGETABLES


Carrots, green beans, asparagus and peppers and onions are a few of our favorites. Other ideas are Red potatoes & zucchini.


Option1.    Wash and slice vegetables. Pat with a paper towel to remove moisture. Place vegetables in a zip lock bag with a little olive oil, and a few sprinkles of Haute Caribbean Seasoning.  Give bag a few shakes to evenly coat veggies. You will have to be the judge on how much seasoning to add. Place vegetables in a grill basket and grill until tender.

Gently shake basket a couple times during grilling process to allow for even cooking.


Option2.    Wash and slice vegetables, place in microwave bowl add a small amount of water, microwave just until tender. Pour off excess water and while still wet, sprinkle with Haute Caribbean Seasoning.  



LEMON PEPPER STIR FRY


Thinly slice one pound white chicken and stir fry in 1 tbls hot vegetable oil. 

When chicken turns white, add slivered carrots, broccoli, green pepper, mushrooms and bamboo shoots.

Cook until veggies are tender-crisp, then season with Lemon Pepper and a small amount of soy sauce. Serve with rice.



GOOSENEST STEAK SANDWICH


Friends who visit the GooseNest request this often! It is simple and a great way to use up leftover steak. Enjoy!


thinly sliced roast beef or leftover steak cut in strips

sliced green pepper

sliced onion

pepper jack cheese

hoagie buns

olive oil & some butter

2 hot skillets


Saute green pepper and onion in one skillet with some olive oil and a bit butter.

In the other skillet heat roast beef, turn to heat the other side, add a shake ofChef's Secret Seasoning.

While meat and veggies are sauteing, lightly butter buns and set aside.

Once peppers, onions and meat are sizzlin' and heated through,

layer some peppers and onions on the meat. (Oooh, can hardly wait, YUM!)

turn down heat and add a slice of pepper jack cheese.

Quickly place buttered buns on hot skillet and brown just enough to make edges golden,

this should be just enough time for the cheese to melt a bit.

remove buns and assemble sandwich.

Just before you add the top bun you may want to add one last shake of Chef's Secret Seasoning. YUM!

We have friends request this sandwich while visiting!

Its been said when they try to make them at home, they just don't taste as awesome.

We know why...its the secret ingredient! Chef's Secret...OF COURSE!