Cocktail Smokies

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I don’t look like someone who leans on a mantelpiece with a cocktail in my hand, you know. Charles Bronson

 

Cocktail Smokies

Get:

2-(14 oz) Hillshire Farm Lit’l Smokies~Smoked Sausage

1 (8oz) Jar of Pepper Jelly or your favorite flavor

1/2 Jar of Kam’s Kettle Cooked Chili Sauce

4 Tbl. Chopped Onion (diced)

1/4 Cp Bourbon

(Can make 1 day before)

Mix all ingredients in a pot and simmer on low for 1 hour.

Top with additional Kam’s Chili Sauce for presentation and added flavor!

 

From the kitchen of: Kam’s Kettle Cooked

Bourbon Dogs

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I can’t tell you how many hot dogs I’ve eaten in my life.  Shia LaBeouf

Bourbon Dogs

Get:

3 lbs. Hot Dog’s

1 1/2 C. of Kam’s Chili Sauce

1/2 C. Dark Brown Sugar

4 Tbsp. Chopped Onion (diced)

3/4 C. Bourbon

Make it:

(Can make 1 day before)

Cut dogs into ½ “coins and lightly brown in buttered frypan. Mix all ingredients in a pot and simmer on low for 1 hour.

Top with additional Kam’s Chili Sauce for presentation and added flavor!

Chilled Shrimp Peach Martini

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It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried. 

Dolly Parton

 

Chilled Shrimp Peach Martini

Get:

1 lb Raw peeled shrimp (add scallops too if u like!)

1 Cp Fresh Peaches Diced, or Nectarines

1 Cp Fresh Watermelon Diced (seedless) 1/2 Cp Juice

1 fresh lime anf 1 fresh lemon for juice

1/2 Cp Kam’s Kettle Cooked Chili Sauce

1/2 Cp Fresh Cilantro (chopped), 1/4 Cp Chopped Jelapenos

1/2 Cp Fresh Chopped Tomato or Cherrie Tomato’s (halved)

1/2 Cp Purple Onion (diced), 1 Avocado (diced)

Make it:

Par-cook peeled shrimp in boiling water for 1 minute. Drain and place in a mixing bowl for marinating.

Add to shrimp: Kam’s Chili Sauce, lime juice, watermelon juice, tomatos, onion, avocado and cilantro. Salt & Pepper to taste. Put mixture in the fridge for 2 hrs. to marinate. Serve in Martini glass garnished with a lime wheel and cilantro.

 

 

Chili Bacon Wrapped Shrimp

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Chili Bacon Wrapped Shrimp

12 large raw shrimp (16/20’s or so) peeled and deveined

1 lemon, cut in wedges

6 oz. Kam’s Kettle Cooked Chili Sauce (Sweet or Hot)

12 slices thin cut bacon or prosciutto

toothpicks or skewers (soak in water 30 min.)

Pre-cook bacon on one side on baking sheet at 325 degree F. for 5 minutes then drain on paper towels (No need to pre-cook prosciutto). Wrap each shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewer. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-Coat shrimp as desired and serve with lemon wedges.

Optional: Bake in advance! Preheat oven to 425 degrees F. Place shrimp on baking sheet. Bake 10 to 14 minutes, turning once. Wrap in foil to transport, don’t lose the juice, it’s the best part!

From the kitchen of:Kam’s Kettle Cooked

Asian Crock Pot Meatballs

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I wanted to be a skinny little ballerina but I was voluptuous little Italian girl whose dad had meatballs on the table every night.

Lady Gaga

 

Asian Crock Pot Meatballs

Get:

1 lb Ground Beef

½ lb Ground Pork

1-12oz Jar of Kam’s Chili Sauce (1/4 jar for the meatball mix)

¾ Cp Quaker ® Oats (old fashioned)

1 Egg

¼ Cp chopped onion

1 tsp chineese five spice

1 tsp sesame oil

1 tsp soy sauce

1 tsp fresh or powdered ginger

1 tsp sesame seeds

½ tsp garlic powder

Salt & Pepper to taste!

Top with additional Kam’s Chili Sauce for presentation and added flavor!

1 tablespoon of fresh parsley

1/2 teaspoon Worcestershire sauce

1 (12 ounce) bottle of Kam’s Chili Sauce

1 (10 ounce) jar of grape jelly

Make it:

Mix all ingredients (except for grape jelly & Kam’s Chili Sauce). Gently shape into 1-inch balls.

Put meatballs in the oven on a cookie sheet until browned. Remove the meatballs. Pour the chili sauce and the grape jelly into the skillet and heat, stirring constantly and simmer, uncovered for about 30 minutes. To keep warm place into a crockpot and keep covered on low. You can add additional soy sauce and sesame oil to sauce.

Cook’s Notes: Use Welch’s grape jelly or Cranberry Sauce. This recipe works great with pre-cooked, frozen meatballs. Just eliminate all of the meatball ingredients in the recipe, warm the sauce as above, then stir in the frozen meatballs with the heated sauce. Simmer on low to warm the meatballs through well, about 20 minutes, gently stirring them several times, then transfer them to a crockpot to keep warm if you like.

Frozen Meatballs in the Crockpot: Heat the sauce on the stovetop. Place frozen meatballs into the crockpot and follow the suggestion on the bag of your brand of meatballs for heating. Generally speaking you will need to allow about 3 hours for the meatballs to be ready to serve; about 2 hours on high, then another hour on low. Fresh cooked meatballs will only need to be held in the crockpot on low.

Mom’s Meatloaf

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My father always made an amazing meatloaf, and iv’e inherited his skill. Leftover meatloaf in a sandwich? Come on!

Elizabeth Banks

 

Mom’s Meatloaf

Get:

1 lb Ground Beef

½ lb Ground Pork

2 C. of Kam’s Chili Sauce, (1 Cup for topping to bake)

¾ C. Quaker ® Oats (old fashioned)

1 Egg

¼ C. chopped onion

1 tablespoon of fresh parsley

 Salt & Pepper to taste!

Top with additional Kam’s Chili Sauce for presentation and added flavor!

 Make it:

Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F) doneness.

Last 20 min. pour 1 Cup Kam’s Chili Sauce on top and bake)

Servings: 8

Crabmeat Au Gratin

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Crabmeat Au Gratin mixed in and topped with Kam’s Chili Sauce.

 

You cannot teach a crab to walk straight. Aristophanes

 

Crab Au Gratin

Get:

2 C. Crab Meat (lump is best)

1 Lemon

4 tbsp. Mayonnaise

1/4 C. Parmesan Cheese (grated)

1/4 C. Cracker Crumbs (Ritz or panko crumbs)

2 tbsp. butter

4 tbsp. Kam’s Chili Sauce

1 tsp. Old Bay Seasoning

Serve in a Scallop shell, Crab Shell or a ramekin top with additional crumbs.

Make it:

Bake in a 350 degree oven for 20-30 minutes.

Clams Casino

clams _casino_face

Clams Casino

Invented in the early 1900s at the Casino at Narragansett Pier in Rhode Island.

Just add the Kam’s Chili Sauce 

Ingredients

  • 6 slices bacon, cooked crisp and crumbled
  • 24 small hard shelled clams
  • 1/4 cup butter, softened
  • 2 tablespoons minced onion
  • 2 tablespoons minced green pepper
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • Kam’s Chili Sauce

Directions

  1. Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam’s siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops.
  2. Place a clam in each bottom shell and place the shells on a baking sheet.
  3. Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well.
  4. Preheat the broiler.
  5. Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon and Kam’s Chili Sauce on top.
  6. Broil for 3 minutes, until the butter is bubbling. Serve hot.

Bourbon Dogs

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Hot Dogs cooked in Chili Sauce, Sooooo easy!

 

Hot dogs and Red Vines and potato chips and French fries are my favorite foods. Betty White

 

Bourbon Dogs

Get:

3 lbs. Hot Dog’s

1 1/2 cp of Kam’s Kettle Cooked Chili Sauce

1/2 cp Dark Brown Sugar

4 Tbl. Chopped Onion (diced)

3/4 Cp Bourbon

Make it:

(Can make 1 day before)

Mix all ingredients in a pot and simmer on low for 1 hour.

Top with additional Kam’s Chili Sauce for presentation and added flavor!