Garlic Cabernet Ranch Dip 

  1. 1 (16 oz.) plus 1.8oz. carton sour cream, lite
  2. 1 (1 oz.) pkg. Ranch salad dressing mix, or Ranch dip mix 
  3. 3 oz. Chef William Garlic Cabernet Hot Sauce
  4. Vegetable tray

Garlic Cabernet Hot Sauce; mix well. Cover and chill. Pick up a vegetable tray and some of your favorite chips and it’s a party! 

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Brew-B-Q Pork Sandwich
  1. 2 Tbsp. olive oil
  2. 1 C. diced sweet onion
  3. 1 C. diced sweet bell pepper
  4. 1 Tbsp. minced garlic
  5. 12 oz. Chef William Chipotle Brew-B-Que Sauce
  6. 2 Tbsp. lemon juice
  7. ¼ C. beer---recommend Dopple or Triple Bock 
  8. 2 Tbsp. dark brown sugar
  9. 1 Tbsp. Dijon mustard
  10. 1 Tbsp. Worcestershire sauce
  11. 2 Tbsp. hot pepper sauce (Frank’s Original or Tabasco)
  12. 1 ½ Lbs. cooked shredded pork loin
  13. 6 whole wheat buns

[Pork loin preparation:  Season, sear, roast, shred—(4) steps. Season with salt and pepper then sear in hot fry pan.  Roast seared pork loin in oven for 2 hours at 300 degrees. Remove and shred.  Or—consider purchasing shredded prepared pork loin at the market and simply heat on stovetop.]

In a medium sized sauce pan over high heat, prepare the Brew-B-Q sauce by combining olive oil, onion, bell pepper, and garlic, and cook for 6-8 minutes.  Add Chef William Chipotle Brew-B-Q Sauce, lemon juice, beer, brown sugar, mustard, Worcestershire, and hot pepper sauce, reduce heat and allow to simmer for 15 minutes.  Blend in cooked shredded pork loin and warm through.  Serve Brew-B-Q Pork on toasted whole wheat buns and enjoy

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Tequila Cactus Salsa-Cheddar Cornbread 
  1. 2 C. self-rising yellow cornmeal mix
  2. ¼ C. vegetable oil
  3. 1 egg, lightly beaten
  4. 1 C. sour cream
  5. ½ C. milk
  6. 1 (8.5-ounce) can whole-kernel yellow corn, drained
  7. 1 C.  Chef William Tequila Cactus Salsa
  8. C. shredded Cheddar cheese

Preheat oven to 400 degrees. Lightly grease a divided cast-iron skillet and place in hot oven.

In a large mixing bowl, combine cornmeal mix, oil, egg, sour cream, and milk. Stir until ingredients are just blended. Add corn, salsa, and cheddar cheese; stir. Spoon mixture into hot skillet. Bake for 30 to 35 minutes, or until golden brown.

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Vineyard Chicken Salad
  1. 1 Lb. boneless, skinless chicken breast
  2. ¼ C. Chef William Concord Cayenne Sauce
  3. ¼ C. mayonnaise (your favorite), light
  4. 2 ribs of celery, thinly sliced
  5. ½ C. toasted almonds, slivered or sliced
  6. 1 Tbsp. lemon juice
  7. 1 Tbsp. lemon zest
  8. ½ Tbsp. tarragon
  9. 1/3 Lb. seedless grapes, washed and cut in half
  10. salt & pepper to taste
  11. 4 whole wheat bagels, sliced and grilled with olive oil cooking spray  on sliced sides

Poach, grill, or bake chicken.  Chop into bite sized pieces

Whisk Chef William Concord Cayenne Sauce, mayonnaise, lemon juice, and zest together and pour over cooked chicken.  Add celery, toasted almonds, tarragon, and grapes.  Toss well, refrigerate for at least 4 hours, taste and correct seasonings.  Serve on whole wheat bagels, over mixed greens, on a croissant, or in a wrap, but make sure to have a glass of a favorite regional fruity white wine on hand to help you enjoy this recipe to its fullest!

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Sloppy “Concord” Joe’s

1. 1/2 C. ketchup
2. 2 Tbsp. brown sugar
3. 2 Tbsp. Chef William Concord Cayenne Sauce
4. 1/2 C. Concord Wine or juice
5. 1 tsp. garlic powder
6. 1 tsp. mustard powder
7. 1/4 tsp. salt
8. 1 Lb. ground beef
9. 12 potato rolls
Blend ingredients (1) through (7) in a small sauce pan over a medium heat to
simmer. In a fry pan, brown the ground beef. Drain the ground beef when
cooked and add back to the fry pan. Pour Sloppy “Concord” Joe’s sauce
over ground beef and stir to blend. Serve over rolls while hot…potato rolls
are my favorite!

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Grilled Tequila Cactus Pizzas

1 Tbsp. olive oil
2 (12-16oz.) pizza crusts, fresh dough
2 (16oz.) jars Chef William Creations Tequila Cactus Salsa
2 (8oz.) packages shredded Mexican cheese blend
Option: ¾ C. mixed chopped bell pepper
1 (2 ¼ oz.) can sliced black olives
1 Cup cooked ground beef
Shredded lettuce
Sour cream for garnish

Follow the directions for grilling pizza dough using “Pizza Dough for Grilling” recipe.

Position the oven rack at the lowest level. If you have a pizza stone, place it in the oven on the rack. Preheat oven to 425 degrees F.

If you don’t have a pizza stone, place the pizzas on an olive oiled baking sheet. They won’t be as crisp as they would be if you placed them directly on the rack, but this is a lot less messy. Top grilled crust with 1½ cups of Tequila Cactus Salsa.

Bake the pizzas for 10 minutes, then sprinkle with 8oz. of Mexican blend shredded cheese. Bake for 8 minutes more. Serve the pizza slices topped with reserved salsa, olives, cooked ground beef, shredded lettuce, and sour cream.

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Buffalo-Bacon Baked Potato Dip

1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 C. (8 oz.) freshly shredded sharp white cheddar cheese
1/3 C. sliced fresh chives or 2 Tbsp. dried chives
¼ C. Buffalo Ghost Hot Sauce
Salt and Pepper
1 – 18oz./21oz. package of baked waffle fries

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Serve with: waffle fries or other thick cut fries

If not using precooked bacon, cook bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble.

Stir together bacon and next 4 ingredients, and salt and pepper to taste. Cover and chill 1 to 24 hours before serving.

Garnish as desired. Serve with crispy, warm waffle fries.

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Chipotle Brew-B-Que Meatballs

1 Lb. ground beef or ground venison
1 C. instant oatmeal, dry
½ C. chopped onion
¼ C. milk
2 eggs
1 tsp. Montreal Steak Seasoning
2/3 C. Chef William Creations Chipotle Brew-B-Que Sauce
1/3 C. beer
¼ C. brown sugar
½ tsp. ground nutmeg

Preheat oven to 350 degrees F.

Mix ground beef, oatmeal, chopped onion, milk, eggs, and salt in a large bowl. Roll out 20 meatballs and arrange on a baking sheet with a rim. Whisk together the Brew-B-Que Sauce, beer, brown sugar, and nutmeg in a bowl. Pour mixture over meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 45 minutes.

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Spicy Candied Cab Bacon

8 strips of bacon (thick cut is best)
Chef William Creations Garlic Cabernet Hot Sauce
Brown Sugar

Preheat oven to 350 degrees F. Put a baking rack on a baking sheet and arrange the eight strips of bacon on the rack. Drizzle a thin ribbon of Garlic Cabernet Hot Sauce down the center of each strip of bacon. Use a pastry brush to coat the entire top surface of the bacon with the hot sauce. Sprinkle the top of each piece of bacon with a generous portion of brown sugar. Place in the oven and cook to your desired bacon doneness. I like mine fairly well done which takes about 25 minutes.

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Roast Turkey with Mole Gravy

2 Tbsp. olive oil
2 large sweet onions, sliced
12 oz. beer
12 oz. bottle Chipotle Brew-B-Que Sauce
4 oz. Hershey Special Dark Chocolate Syrup
1 tsp. oregano
2 pounds boneless, skinless turkey breast or 2 Lbs. boneless turkey tenders
Coarse salt and ground pepper, granulated garlic
1 tsp. sesame seeds, toasted for garnish (optional)

Preheat oven to 325 degrees F. In a small bowl, whisk together Chipotle Brew-B-Que Sauce with oregano and chocolate syrup----this becomes the “Mole’ Mixture”. 

In a large heavy-bottom wide saucepan or a cast iron pan with a tight-fitting lid, heat oil over medium-high. Season turkey with salt, pepper, and garlic; cook, rounded side down, until browned, about 5 minutes. Turn breast and brown other side then pull turkey from pan and set aside. Add sliced onions and beer to hot pan with juices and sauté for 2-3 minutes. Place turkey back in pan atop onions. 

Pour “Mole’ Mixture” over turkey then cover tightly; bake until turkey is no longer pink in the middle (an instant-read thermometer inserted in the thickest part should register 165 degrees), about 40 minutes. Transfer turkey to a cutting board; let rest 10 minutes before thinly slicing.  Stir sauce in pan to combine; serve with turkey. Garnish with sesame seeds, if desired.

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Garlic Cabernet Cornbread Stuffing

1 pkg. - 8.5 oz. cornbread mix
1 pkg. - 5 oz. cornbread croutons
1 egg
1 C. diced red onion
1 C. diced celery
4 Tbsp. Chef William Creations Garlic Cabernet Hot Sauce
2 Tbsp. butter
1-14 oz. can of whole kernel corn, drained with ¼ C. liquid retained

Mix cornbread according to the instructions on the box, but add 1/4 cup of liquid from corn. Add 2 tbs. of Garlic Cabernet Hot Sauce with drained corn to the cornbread mix. Blend until all ingredients are well mixed. Bake cornbread according to the directions. When cornbread is cool, coarsely crumble into a mixing bowl along with cornbread croutons. You will have about 12 cups of crumbled cornbread stuffing. Sauté onions and celery in butter until translucent. Add the onions, celery and drizzle the remaining hot sauce on top of the stuffing and gently fold until all ingredients are incorporated. Transfer stuffing to a casserole dish and bake for 20 minutes at 350 degrees F.

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Lickity Split Turkey Chili

2 Tbsp. Finger Lakes Extra Virgin Grape Seed Oil (or local equivalent)
1 Lb. cooked turkey chunks
1 Lb. sausage crumbles, fully cooked
2 C. Hector Wine Co. Soul Red Wine, hmmm, that only leaves about 1 cup in the bottle…
1, 16oz. jar Chef William Creations Tequila Cactus Salsa
1, 12oz. bottle Chef William Creations Chipotle Brew-B-Que Sauce
1 Tbsp. chili powder
3 Tbsp. tomato paste
1 Tbsp. dried oregano
2, 28oz. cans chunky crushed tomatoes, undrained
1, 15oz. can dark red kidney beans, undrained
1, 15oz. can Great Northern beans, undrained
1/2 C. (2oz.) shredded Cheddar Monterey-Jack blend cheese

Heat a large Dutch oven over medium-high heat. Add chunked cooked turkey and sausage to the grape seed oil. As soon as you have a decent sizzle, add the Soul Red Wine followed by the next 5 ingredients. Allow chili to return to a slight boil then add tomatoes and beans. Simmer 5 minutes to 5 hours. But, you are ready to eat! Top each portion with a sprinkle of cheese blend and don’t forget about that cup of left over Soul Red!

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Buffalo Turkey Jalapeno Popper Dip

½ C. Parmesan Cheese
2 - 8oz. packages cream cheese, room temp
1 C. mayonnaise
1 C. shredded Mexican blend cheese
¼ C. Chef William Creations Buffalo Ghost Hot Sauce
1 (4oz.) can chopped green chilies
1 (4oz.) can sliced jalapenos
1 C. cooked turkey, shredded
1 C. Panko bread crumbs
½ stick butter, melted
½ C. Parmesan cheese
Non-stick cooking spray

Preheat oven to 375 degrees F.

In a food processor, add the first 8 ingredients and process until smooth. Don’t drain the cans of peppers, the liquid will add great flavor! Spread the dip into a non-stick cooking sprayed 2-quart casserole.

Blend Panko Bread crumbs, butter, and Parmesan cheese in a small bowl then sprinkle evenly over the dip. Bake for about 20 minutes. The top should be browned and the dip bubbling gently at the edges.

Serve with Reduced Fat Triscuits.

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Tequila Cactus Salsa Jambalaya
2 Tbsp. olive oil
2 Tbsp. butter
1, large sweet onion, chopped
2 celery ribs, diced
1 ½ Lb. boneless skinless chicken thighs, cut into 1” cubes
14 oz. Andouille sausage, cut into ¼” slices
2 Tbsp. ground hot paprika
1 Tbsp. ground cumin
1 C. Grape tomatoes cut in half
1 – 16oz. jar Chef William Creations Tequila Cactus Salsa
1 C. uncooked rice
3 C. chicken stock
1 Lb. large shrimp, peeled & deveined
Salt and pepper to taste
Chef William Creations Hot Sauce to taste! Buffalo Ghost Hot Sauce,
Garlic Cabernet Hot Sauce, Scorpion on the Cactus Hot Sauce

Melt butter in olive oil in a large stockpot over a medium heat; add chicken & sausage. Cook and stir for 5-6 minutes until meats begin to brown.  Add onion, celery, and rice then stir in paprika & cumin; cook for 1 minute more.  Stir in Tequila Cactus Salsa.   Stir in stock and grape tomato halves and turn heat to low.  Cover and cook for 45 minutes or until the rice is tender.  Stir in shrimp, replace lid and cook for 5 minutes.  Season with salt and pepper to taste, add your favorite Chef William Creations Hot Sauce and ENJOY!

Buffalo Ghost Cheddar Bleu Spread

8 oz. sharp spreadable cheddar (find it in the dairy section in plastic tubs near thePort Wine Cheese and above the cream cheese!), or 8 oz. fancy shredded sharp cheddar cheese        
8 oz. cream cheese, softened
5 oz. bleu cheese crumbles
½ C. Chef William Creations Buffalo Ghost Hot Sauce

Allow cheddar and cream cheese to soften out of the fridge until blendable.  In a counter-top mixer or food processor combine all four ingredients until smooth.  Can be made ahead which will allow the flavors to marry better, but serve immediately if you need a quick recipe to share!
Serve with pretzels (soft or hard), celery, carrots, Crostinis, use your imagination.  We’ve been known to combine this dip half & half with blue cheese dressing and dunk our chicken wings in it.  After all, chicken wings are just a blue cheese spoons!

Buffalo Ghost Chicken Grilled Cheese
(Makes 4 sandwiches)

1 – 12.5oz. can chunked chicken breast
¼ C. Chef William Creations Buffalo Ghost Hot Sauce
2 Tbsp. mayo
¼ C. carrot, finely chopped
¼ C.  celery, finely chopped
¼ C.  crumbled blue cheese
1 C.  cheddar cheese, grated
8 slices bread
¼ C. tablespoon butter

Mix the chicken, Buffalo Ghost Hot Sauce, mayo, carrot, celery in a small bowl.
Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the “Buffalo Chicken Salad”, the remaining cheese and finally the other slice of bread.
Heat a non-stick pan over medium heat.
Add the sandwiches and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Panko Fish Planks with Cranberry Mead Honey Mustard  Sauce

1 large egg, lightly beaten
Coarse salt & ground pepper
2 C. Panko bread crumbs
1 Tbsp. Old Bay Seasoning
2 Tbsp. olive oil
1 Lb. tilapia fillets, cut in half length-wise
Sauce - Blend the following for the sauce:
¼ C. Chef William Creations Cranberry Mead Honey Mustard
¼ C. light mayonnaise

Preheat oven to 475, line a baking sheet with aluminum foil, spray with non-stick cooking spray & set aside.  Place the egg I a wide shallow bowl, season with salt & pepper.  In another bowl combine panko, Old Bay, and oil.  Dip the tilapia into egg, then into panko mixture (press to make it adhere to the fish planks).  Place on baking sheet.  Bake until lightly browned, about 15 minutes, turning sheet halfway through.  Meanwhile, in a small bowl, stir together Cranberry Mead Honey Mustard and mayonnaise.  Serve fish planks with the sauce for dunking on the side!
Scorpion Pepper Hummus

2-16oz. cans garbanzo beans, drained
½ C. olive oil
…Toss above ingredients together & roast at 425 degrees for 30 mins.
¼ C. olive oil
2 Tbsp. lemon juice
3 Tbsp. tahini
2 Tbsp. minced garlic
¼ C. Scorpion on the Cactus Hot Sauce
1 tsp. ground black pepper
1 tsp. ground cumin
1 tsp. dried oregano

In the bowl of a stand mixer (or food processor for a smoother texture) combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, & Scorpion Hot Sauce.  Season with black pepper,cumin, & oregano.  
Mix using the whisk attachment on low speed until the ingredients start to blend to your desired consistency.  Cover and refrigerate overnight to allow the flavors to marry. 

Raspberry Green Tea Hot Chicken on Greens

2 large boneless skinless chicken breasts, sliced diagonally into medallions
1/3 C. Chef William Creations Raspberry Green Tea Drench
¼ C. honey
3 Tbsp. teriyaki sauce
1-6oz. bag mixed baby greens
1-6oz. bag baby spinach
Salt to taste
Non-stick cooking spray

Over a medium heat in a medium sized non-stick skillet place chicken medallions.  Cook until they begin to brown (about 4 minutes, turning once after 2 minutes).  Add Raspberry Green Tea Drench, honey, and teriyaki sauce to the pan.  Turn chicken medallions to coat and allow them to finish cooking (about 5 more minutes).  Divide the lettuces between two dinner plates.  Top with cooked chicken medallions then drizzle the sauce over each.  Add a sprinkle of shredded white cheddar and enjoy.  The pan sauce makes a delicious warm dressing!

Cabernet Beef Stew or Pasta Soup

2 Lbs. of beef round cut into 1" pieces/cut into ½” pieces if making soup
4 Tbsp. flour.
2 Tbsp. olive oil
1 large onion, diced
2 Tbsp. minced garlic
2 carrots, diced
2 celery stalks, diced
1 C. Cabernet wine
¼ C. Chef William Creations Garlic Cabernet Hot Sauce
1, 12oz. jar Chef William Creations Vino Rosso Bruschetta
*coming spring of 2014 ~ Add 1- 12oz. Corn Whiskey Black Bean Salsa…Until then, a can of black beans & a can of corn will do
2 C. beef broth/4C. beef broth if making soup
2 C. V-8 Juice
1 Lb. of your choice of veggies, diced (potatoes optional)
1 tsp. oregano
1 tsp. thyme
Salt and pepper to taste
For Pasta Soup simply add 1 Lb. of cooked pasta of your choice…I love radiatore pasta

Shake beef pieces in a Ziploc bag in the 4 Tbsp. flour. Then, in a soup pot, brown on medium-high heat in 2 Tbsp. olive oil.  Remove the meat when it's completely browned (about 10 minutes) and brown the onions and garlic about 8 minutes.  Add the carrots and celery and continue to simmer for another 10 minutes or so.  Return the beef and onions and garlic back into the pot. Add 1 cup Cabernet wine, Chef William Creations Garlic Cabernet Hot Sauce & Vino Rosso Bruschetta, corn & black beans, beef broth, V8 juice, tomato juice, and remaining ingredients then stir and scrape to get all the good browned bits off the bottom of the pan, and simmer for an hour to an hour and a half.  If making soup, add the pasta now and turn heat to low.

Brew-B-Que Pulled Pork & Beans

2 Tbsp. Grapeseed Oil (or olive oil if you prefer)
1 medium onion, chopped
1, 12oz. Chef William Creations Chipotle Brew-B-Que Sauce
1, 11.5oz. Oscar Mayer Carving Board Pulled Pork
1, 28oz. Can Baked Beans (my favorite is Bush’s)

Over a medium heat in a large saute pan, cook onion until translucent.  Combine the other three ingredients, lower heat, and simmer until warmed through.  You can also put the combined ingredients in a crock pot and warm on low.  Serve as is in a bowl with a wedge of cornbread.

Buffalo Wing Sticks

2 – 8 oz. packages cream cheese
1 stick butter
1 large sweet onion, chopped
1 Tbsp. roasted garlic
2 Tbsp. flour
1 C. chicken broth
¾ C. Chef William Creations Buffalo Ghost Hot Sauce
1 ½ Lb. (about 24-26 slices) deli turkey breast, sliced thick enough so you can spread a soft cream cheese on it without tearing, but thin enough to roll.      
24-26 good bread sticks, at least 4” long
Bleu cheese dressing.

In a small sauté pan, melt 1 stick of butter and cook up onion, garlic, and flour, stirring continuously for 6-8 minutes.  Add chicken broth and Buffalo Ghost Hot Sauce, blend completely. In a mixing bowl, cube the pound of cream cheese and pour in the “Buffalo Ghost Hot Sauce mixture”.  Blend the warm Buffalo cream in with the cream cheese.  Allow cream to cool slightly (in the freezer for 10-12 minutes works!) and lay out pieces of sliced deli meat on a cutting board.  Spread 1 ½ - 2 Tbsp. of Buffalo Cream out on the sliced poultry, as you would butter on bread.  Place the bread stick at one end of the coated lunchmeat with the top edge of the bread stick to the top edge of the meat and the “handle end” sticking out from the bottom about 2”.  Then, just simply roll the bread stick up into the meat.  Place the seam side down, allow to cool in the fridge for at least one hour.  Serve with Bleu cheese Dressing and enjoy!

Tequila Turkey Meatloaf

Non-stick cooking spray
2 large eggs
¼ C. cooked crumbled bacon
2.5 Lb. ground turkey
1 – 8.5 oz. box Jiffy Corn Muffin Mix
1 – 16oz. jar Chef William Creations Tequila Cactus Salsa, divided
½ C. shredded sharp cheddar cheese

Preheat oven to 350 degrees and spray 2 – 9.5” pie pans with non-stick cooking spray.

In a large bowl, beat the 2 eggs then toss in crumbled bacon.  Add the turkey and mix together.  Fold in corn muffin mix and 8oz. of the Tequila Cactus Salsa until well blended.  Divide evenly between the 2 pie pans and bake at 350 degrees for 45 minutes.  Top with the rest of the salsa & top with shredded cheddar then cook for 15 minutes more.  Serve with corn bread wedges.

If you prepare another box of Jiffy Corn Muffin Mix as directed on the box and bake it in a pie pan during the last 20 minutes of the meatloaf you’ll have a brilliant side dish and a cool presentation opportunity!

Mimosa Chicken Salad
3 Tbsp. Olive oil
1 Lb. Boneless skinless chicken breasts
Granulated garlic, pepper, salt to taste
Combine the following in a small bowl:
1 C. Chef William Creations Mango Mimosa Drench
1 jar Chef William Creations Corn Whiskey Black Bean Salsa
Save for last:
¼ C. Mayonnaise

Season chicken with granulated garlic, pepper, & salt to taste.  Saute in olive oil and brown on both sides. Place in a baking dish. De glaze saute pan with 1 cup of  Mango Mimosa Drench, pour over chicken in a baking pan, then bake chicken at 350 degrees for 30 minutes. Cool chicken completely then chop into half inch cubes.  Whisk Mango Mimosa Drench from bake with ¼ C. Mayonnaise then toss with chicken & 1 jar Chef William Creations Corn Whiskey Black Bean Salsa.  Serve over lettuce, in a wrap, even in an ice cream cone!

Cabernet Beef Stroganoff
1 Lb. Campanelle Pasta
2 Lbs. ground beef, cooked, drained, and set aside
Montreal Steak Seasoning to taste
3 Tbsp. Olive oil
1 Lb. Baby Bella mushrooms, sliced
2 large sweet onions, halved & sliced
3 garlic cloves, minced
5 oz. Chef William Creations Garlic Cabernet Hot Sauce
3 Tbsp. roux (roux: melt one stick butter, add ½ C. flour and cook over medium heat for 10 minutes, stirring often. It will brown in color and smell like toasted peanuts when it is done)
1 can (14.5 oz) reduced sodium beef broth
1 C. Cabernet wine
12 oz.  jar Chef William Creations Vino Rosso Bruschetta (or a 15 oz. can Diced Tomatoes with Basil & Garlic)
2 C. light sour cream
1 Tbsp. Worcestershire Sauce
1 tsp. pepper
Salt to taste

Cook campanelle according the package directions.  Cook and brown ground beef seasoned with Montreal Steak Seasoning.  Meanwhile, in a large saucepan, cook the mushrooms, garlic, and onions in olive oil over a medium heat, seasoning with Montreal Steak Seasoning, when they’re tender add Garlic Cabernet Hot Sauce and cook for another minute.  Add roux to the pan and stir until blended in, then add broth, wine, and Vino Rosso Bruschetta, and remaining ingredients.  Add cooked ground beef, cooked campanelle, and continue to stir until all is incorporated and warmed though.    

Smoked Ham & Black Bean Corn Chowder
2 Tbsp. olive oil
2 small onions, finely chopped
1 tsp. thyme
1 Lb. carrots, chopped
1 head celery, chopped
2 cloves garlic, minced & roasted
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. black pepper
4 Tbsp. flour
4 Tbsp. Butter
2 Tbsp. lime juice
2 – 15oz. cans fat-free, reduced-sodium chicken
1 Lb. bag frozen corn kernels
1 – 15.5 oz. can black beans rinsed & drained
1 Lb. ham finely diced
1 – 12oz. Chef William Creations Corn Whiskey
        Black Bean Salsa
2 C. half & half cream
4 Tbsp. Plain Greek yogurt

In a large soup pot, heat oil over a medium heat.  Add onion, carrots, celery, garlic , cumin, black pepper, and paprika.  Cook, stirring for 2 minutes, or until onion has softened a bit. Stir in flour and butter then cook for another 2 minutes (stirring).  Gradually pour in broth, stir until thickened.

Stir in corn, beans, ham, and Corn Whiskey Black Bean Salsa.  Bring to a simmer.  
Cook, mixing occasionally for 3-5 minutes until heated through.  Stir in half & half.

Top each portion with 1 Tbsp. of Greek Yogurt and enjoy!

Corn Whiskey Chili for Two!

1 – 15oz. can Hormel No-Bean Chili

6 oz. Chef William Creations Corn Whiskey Black Bean Salsa (1/2 jar)

½ Lb. cooked, crumbled bacon

Shredded Mozzarella for topping


1 – 16oz. pkg. Jumbo biscuits to bake


Turn oven on to 375 degrees.  Place biscuits on an un-greased baking pan.  Combine No-Bean Chili, Corn Whiskey Black Bean Salsa, & crumbled bacon in a sauce pan.  Warm while you wait for the oven to come to temp.  Divide chili between two oven-safe bowls, top with a generous sprinkling of cheese.  When oven is to temperature, place both biscuits and chili in the oven and bake for 11-13 minutes (until biscuits are golden).  Enjoy!

Buffalo Ghost Caramel Corn

Non-stick cooking spray

8-9 C. plain popped popcorn (make a heaping ¼ C. of popcorn…this can be done ahead)

¾ C. sugar

¼ C. water

¼ C. Chef William Creations Buffalo Ghost Hot Sauce

3 Tbsp. butter, cut into pieces

1 tsp. kosher salt

½ tsp. baking soda


Preheat oven to 300 degrees.

Line a rimmed baking sheet with parchment paper.  Lightly spray the parchment paper and a large bowl with non-stick cooking spray.  Put the popped popcorn in the bowl.  Set both aside.

Bring sugar and water to a boil in a medium saucepan over a medium-high heat. Stir to dissolve sugar. Boil (stirring occasionally) until the mixture becomes an amber caramelized color (about 12 minutes).

Remove from heat then stir in hot sauce and butter (it will bubble like a cauldron!).  Bring back to a boil for about 3 more minutes. Remove from heat then stir in salt and baking soda. Quickly and carefully (caramel will be HOT) pour caramel mixture over popcorn and toss gently to coat.

Spread popcorn out on the baking sheet and bake until dry. Toss once halfway through baking time which will be about 20 minutes.  Cool and enjoy!

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