Recipes

Arrange chicken thighs in a shallow baking dish. Heavily season with Orange Pepper and let sit for about 1 hour. Bake, covered, at 350ºF until tender, about 1 hour or until internal temperature reaches 165ºF. If BBQing, grill chicken over a medium charcoal fire for upto 1 hour until internal temperature reaches 165ºF. For a tangy twist, juice two limes over the chicken with about 5 minutes left.

Serve with Spanish Style Rice:
Brown 1 cup of rice with 1 Tbs olive oil. Add ½ cup onions and 1 clove of chopped garlic and sautée in 5 minutes. In a separate pot, boil 2 cups of water with 2 Tbs Bolner’s Fiesta Brand® Chicken Tomato Concentrate. Slowly add boiling water to rice and cover, lower heat and let simmer 20 minutes. Remove from heat and allow to sit but do not uncover or stir for 5 minutes. Fluff, and enjoy!

Sprinkle four chicken quarters with Bolner’s Fiesta Brand® Mango Hebanero Rub and rub into the meat. Cover and allow to marinate up to 24 hours in the refrigerator. Bake at 350º F for up to 1 hour, or until tender (Internal temp 165ºF)

For grilling, cook over a medium charcoal fire (around 350ºF) for up to 1 hour, or until tender (Internal temp 165ºF)

For an added treat, sautée one diced onion and 5 cloves of garlic in one stick of butter and 1 Tbsp Worcestershire sauce, and brush on top the chicken with about 10 minutes left!

Sprinkle 1 rack of baby back pork ribs liberally with Bolner’s Fiesta Brand® Jalapeno Rub and rub it into the meat. Wrap ribs in aluminium foil and allow to marinate up to 24 hours in the refrigerator for maximum flavor development. Place ribs in a baking pan and bake in a pre-heated oven at 325º F for 1.5 hours. Remove ribs from oven, wrap tightly in foil, and return them to the oven for another hour. For true BBQ smoked ribs, cook over a low charcoal fire (300º F) for 1 hour. Wrap tightly in foil and place back on grill or in the oven at 300º F for 30 more minutes. Then, unwrap and place ribs back on grill for 30 minutes for a perfect outer texture and fall-off the bone tenderness.

Saute 1/4 onion in butter until clear. Allow to cool. Mix 2 tablespoons seasoning with 1 lb. fresh ground beef and sauteed onions. Form patties of the desired size and grill to a medium-well temperature, topping with blue cheese crumbles just before the meat is done to allow a slight melt. Place patty on a toasted sesame seed bun, topped with your favorite condiments, onions, lettuce, tomato and pickles. Quick Chipotle Burger: Sprinkle liberally on patties before grilling.

Mix 2 Tbsp Bolner’s Fiesta Seafood Seasoning with one cup flour or cornmeal. Beat one egg with one cup of milk. Dredge the fish fillets, shrimp, or oysters in the seasoned flour or cornmeal, then the milk and egg mixture, then again in the dry mixture to coat thoroughly. Fry in 350°F oil until golden brown.

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner’s Fiesta Brand® Whole Black Pepper 1 cup thinly sliced mushrooms 3 tablespoons oil 3 tablespoons flour 2 garlic cloves (finely chopped) 1 small onion (finely chopped) 1 cup beef broth 1/4 cup red wine Salt (optional) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper 1 cup thinly sliced mushrooms 3 tablespoons oil 3 tablespoons flour 2 garlic cloves (finely chopped) 1 small onion (finely chopped) 1 cup beef broth 1/4 cup red wine Salt (optional) Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks

• 2 6 oz. steaks (your favorite cut)
• 4 tablespoons butter
• 1 tablespoon Bolner’s Fiesta Brand® Ground Black Pepper
• 1 cup thinly sliced mushrooms
• 3 tablespoons oil
• 3 tablespoons flour
• 2 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 1 cup beef broth
• 1/4 cup red wine
• Salt (optional)

Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks.

Serves 6-8

2 lb. Chili meat or ground beef
1 Tb Oil
2 cups Water
8 Tbsp. Bolner’s Fiesta Quick Chili Mix

Brown the meat in the oil.  Add the water and Chili Mix.  Bring the chili to a boil, then lower heat and simmer until the meat is tender.  Add more water to desired consistency.

Serves 6-8

1 tbsp. vegetable oil
2 lb. chili meat or ground beef
4 cloves fresh garlic (peeled and chopped) or 1 Tb Bolner’s Fiesta Brand® Chopped Garlic in Oil
1 medium onion (chopped) or 2 tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 quart chicken broth
½ tsp. Monosodium Glutamate (optional)
½ tsp. Salt (Optional)
5 tbsp. vegetable oil
4 tbsp. flour
4 tbsp. Bolner’s Fiesta Brand® Fancy Light Chili Powder
½ tsp. Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper

Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil.  Add the tomato sauce, chicken broth, monosodium glutamate and salt.  SIMMER one hour.  Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat.  Fry the flour, pepper, comino, and chili powder for 5 minutes, then add this roux to the meat.  Be careful not to burn the flour.  SIMMER over low heat for ½ hour.  Serve in bowls with hot tortillas.  Chili is always better the next day!

Serves 6-8

1 Tb Oil
2 lb. chili Meat or Ground beef
4 Cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand® Instant Chopped Onion
1-15 oz. can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1 tsp Salt (Optional)
4 Tb Oil
6 Tb Flour
3-4  Bolner’s Fiesta Brand® Ancho Pods
1 tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand® Ground Black Pepper

Remove the stems and seeds from the chilies.  Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes.  Let cool for 30 minutes.
Reserve the liquid.  Grind the chilies in a blender or food processor and set
aside.  For a sweeter flavor, using a small spoon, scrape the meat off of the
chili skin and discard the skin prior to blending.

Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil.  Add the tomato
sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and
the reserved chili gravy. SIMMER one hour.  Heat the 4 Tb oil in a sauce pan over medium low heat.  Fry the flour until it is a medium brown color. Be careful not to burn the flour.  Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour.  Serve in bowls with hot tortillas.  Chili is always better the next day!  For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.

San Antonio Enchiladas using Fiesta Brand Chili Pods

Serves 6-8
3-4 Bolner’s Fiesta Brand® Ancho Chili Pods
2 cloves fresh garlic or 1.5 tsp Bolner’s Fiesta Brand® Garlic in Oil
¼ tsp Bolner’s Fiesta Brand® Whole or Ground Comino
½  cup flour
1/3cup Oil
1 quart Chicken Broth
2 tsp Bolner’s Fiesta Brand® Fajita Seasoning
2 dozen Tortillas
¾ lb. Cheddar Cheese
¾ lb. Monterrey Jack Cheese
1 Medium Onion, Chopped or 2 Tbsp. Bolner’s Fiesta Brand ® Instant Chopped
Onions

Cooking oil to warm tortillas.

Remove the stems and seeds from the chilies.  Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes.  Let cool for 30 minutes.
Reserve the liquid. Grind the chilies in a blender or food processor and set
aside.  For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.

Heat the oil in a heavy pot over medium heat.  Add the flour and cook until it starts to brown. Add the garlic and Comino and fry for 1 minute.  Add the
reserved chili pulp and chicken broth and simmer until sauce thickens.

Heat the about ½ cup oil in a small frying pan.  Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it. Drain.  Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up.  Garnish with more grated cheese, sauce and minced onion.  Arrange in a baking dish or as individual servings.  Heat in an oven or in a microwave until the cheese is melted. For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.

Serves 4-6

¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water 12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas

Heat ¼ cup oil in a skillet over medium heat.  Add the Enchilada Seasoning and cook, stirring constantly, until the color begins to darken (1-2 minutes). Add the water, bring the sauce to a boil, lower the heat and simmer until it thickens (about 5 minutes).  Heat the ½ cup oil in a small frying pan.  Using tongs, dip a tortilla in the hot oil for 15 seconds to soften it.  Drain.  Fill the tortilla with grated cheese, one tablespoon of sauce and roll it up. Garnish with more grated cheese, sauce and minced onion.  Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. Want to use Ancho Chili Pods for this recipe? Click here

For delicious Chicken Broth:
Dissolve 2 teaspoons Bolner’s Fiesta Brand® Chicken Flavor Concentrate in 2 cups of boiling water.

Increase the amount for soups, vegetables, gravies, pasta, and rice recipes by 1-2 teaspoons or to taste. Makes authentic Caldo de Polio or Chicken Noodle Soup.

Muy Sabroso!

(read the full blog here)

1 jar (750mL) Vodka (40% alc/vol)
8-10 Vanilla Beans
Slice open the beans long ways and scrape the seeds out.  Place the seeds and sliced beans into the vodka.  Set aside and let the beans extract for 9-12 months, giving the jar a good shake once a week. For a quicker batch, use 2 cups Vodka with 8 beans.  Let soak for 8-12 weeks, shaking once a week.

• 2-12 oz. cans Tomato Paste
• 28 oz. can Diced Tomatoes
• 10 cups Water
• 1.5 lb. cross-cut Beef Ribs or Pork Ribs
• 1 Tbs. Oil
• 1 Medium Onion (Finely Chopped)
• 6 Sprigs Parsley (Finely Chopped)
• 4 Celery Ribs (Finely Chopped)
• 10 Cloves Garlic (Finely Chopped)

In a 3 gallon pot, brown the ribs in 3 Tbs. oil. Remove. Lightly sauté the finely chopped vegetables. Add meat, tomatoes, tomato paste, and water to the pot and bring to a boil. Reduce heat to a simmer. Add 5 level Tbs. Bolner’s Fiesta Brand® Gourmet Italian Choice and ½ stick of butter. Cover and simmer for about 2 hours until the rib meat falls off the bone, stirring often to prevent sticking. Strain out the bones. Enjoy sauce over pasta or use with your favorite lasagna or pizza recipe. Makes about 5 quarts.

• 2 lbs. ground pork or beef
• 10 tablespoons (2 1/2 oz.) Bolner’s Fiesta Brand® Chorizo Mix
• 3 oz. vinegar
• Salt (optional)

Mix all of the ingredients together and refrigerate for 1 hour or up to 24 hours . The sausage will develop a better flavor if the ingredients are mixed together the day before cooking. When ready, form sausage mix into patties and fry in skillet or char-broil on the grill. Chorizo con Huevos Recipe: Over medium heat, fry 1 lb. of chorizo, breaking it into fine pieces. When the sausage is done, add 8 beaten eggs. Stirring constantly, cook the egg and sausage mixture until just done. Serve on hot flour tortillas.

Reserve the liquid from one 16 oz. Can of whole tomatoes. Chop the tomatoes. Mix the contents of this package, the reserved liquid and the chopped tomatoes and chill. Serve with corn chips or vegetables.

1. Sprinkle fajitas (skirt steaks) generously with Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight).

3. Sear the fajitas quickly over a hot charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.

• 3 Tbs River Road ® Creole Seasoning
• 4 Tbs butter
• 1 cup Peeled or Chopped Tomatoes
• 1 cup Tomato Sauce
• 1/2 tsp Louisiana Style Hot Sauce
• 3/4 cup Chopped Onion
• 3/4 cup Chopped Celery
• 3/4 cup Chopped Bell Pepper
• 1 1/2 tsp Chopped Garlic
• 1 1/2 cup Chicken Stock
• 1 tsp Sugar

Melt butter in a large pan over medium heat. Add tomatoes, onions, celery and bell peppers. Add garlic is River Road ® Creole seasoning and stir thoroughly. Sauté until onions are transparent. Stir in chicken stock, tomato sauce, sugar and hot sauce. Bring to a boil. Reduce heat and let simmer for about 20 minutes, stirring occasionally. Serve over jambalaya, baked chicken, omeletts, Creole meatballs, or use with your favorite recipe.

Melt unsalted butter or margarine and spread evenly over bread.

Sprinkle Cajun Bread Topping lightly and top with grated Parmesan cheese. (Optional: sprinkle chopped chives or parsley over cheese). Heat at 325* until crisp. Also delicious on vegetables and popcorn.

Heat cast iron skillet until extremely hot (minimum 10 min.). In a separate pan, melt 2 Tbsp. butter per 8 oz. Filet. Dip filets in butter, and then coat both sides with River Road Blackened Seasoning. Cook each side until it appears to be charred (1 ½ – 2 min.).

Brown one pound chili meat in 2 oz. suet. Add one heaping tablespoon Bolner’s Fiesta Brand Chili Mix Seasoning and one pint water. Cook slowly 45 minutes. Thicken if desired. For higher seasoning, add more Chili Mix.

Our Aunt Bev Loves her black beans. She suggests 1 lb. Black Beans, 1-14 oz. can whole tomatoes, 8 Tbls. Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, 1 1/2 quarts water, and 1 lb. ham chunks or sausage. Rinse beans and cover with water and tomatoes. Cover and bring to a boil. Reduce heat and simmer 2-3 hours or until tender adding hot water when needed. Add 8 tablespoons Bolner’s Fiesta Brand® Black Bean Ole’ Seasoning, ham or sausage if you desire it and simmer another 30 minutes. Garnish with sour cream, pico-de-gallo and Monterey Jack Cheese. Black Bean Ole’ may be prepared ahead and frozen. Serve as an entree or as a side dish with Fajitas, Mexican Rice or puree for chalups, crispy tacos or Mexican style layer dip.

Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire sauce, 1 package (½ jar) of River Road ® New Orleans Style Chicken Seasoning, and blend. In a shallow baking dish, arrange 2 lbs. of chicken pieces and pour mixture over evenly. Place in a 350* oven for 2 hours. Serve with rice and French bread.

Mix 2 lbs. of ground meat and/or pork with 2 eggs, ½ loaf grated dry bread (French bread is best when available), 2-3 tbsp. seasoning and 2 tsp. Salt (optional). Form into loaf and bake 1 hour ant 350′. Mixture can also be formed into meatballs and fried for eating.

Combine one packet (1/2 jar) of River Road ® Jambalaya Seasoning with 3 cups water or broth and bring to a boil. Add 1 cup raw rice, 3 oz. tomato paste, and/or 1 lb. ham, sausage, shrimp, or chicken. Simmer covered 20 minutes or until rice is tender, stirring once. Also microwaveable.

Sauté 1 lb. sliced okra in 1 tbsp. oil until ropiness is gone (about 20 min.) and set aside. In a heavy pot, heat 2 tbsp. oil. Gradually add 2 tbsp. flour, stirring constantly until dark brown. Gradually add ½ cup water, then ½ can tomato paste. Blend well. Add additional 3 ½ cups water, 1 package (½ jar) River Road ® Gumbo Seasoning, ½ tsp. Worcestershire sauce and cooked okra. Bring to a boil. Add gumbo crabs (optional). Cover and simmer for 30 min. Add 1 lb. peeled shrimp, ¼ lb. crab claw meat, and/or 1 dz. Oysters. Simmer for 10 min. Thin with water if too thick. Serve over rice

Combine the contents of this package with ½ cup of water, ½ cup wine, and ½ cup olive oil. Pour over 1 ½-3-lbs. round steak, sliced into ¼ ” strips. Marinate for 3 hours, turning once. Remove meat, pat dry, lightly flour, and brown in 2 tbsp. Oil. Drain cooking oil and marinade. Cover and cook until tender. Serve over fried rice, noodles, or potatoes.

(Charcoal-grilled fajitas & flour tortillas)

Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

Melt 1 stick of butter in a large skillet. Add 1 lb. Peeled deveined shrimp (approx. 3 lbs. unpeeled shrimp) OR 1 lb. thawed crawfish tails. Sauté until heated thoroughly; add 1 cup water, 1 package (½ jar)River Road Etouffee Seasoning, ½ cup chopped green onions, and 1 Tbs Lemon juice. Cook covered until mixture thickens slightly and serve over rice or pasta. (Optional ingredient: 1 Tbs Brandy).

Lightly flour and brown 3-5 lbs. roast. Drain cooking oil when the meat is browned. Add the bag of River Road ® Creole Pot Roast seasoning, 2 cups water, and 2 Tbs. Tomato paste or 1 small can tomato sauce. (Optional: add ¼ cup wine). Bring to boil, cover, reduce heat, and cook until tender. Also makes wonderful New Orleans Grillades substituting 1-2 lbs. round steak for roast or a delicious New Orleans style stew using 2-3 lbs. stew meat. *For the 1.33oz jar, use a 4-6 lb roast, 2.5 cups water, and 3Tbs tomato paste.

Melt 1 stick of butter in a large skillet. Add 2 lbs. boneless chicken breast (cut into chunks) and sauté until heated thoroughly. Add 1 cup half and half or heavy cream, 1 package River Road Chicken Fettuccine Seasoning, ½ cup chopped green onions, and 1 Tbsp. lemon juice. Cook covered until mixture thickens and serve over fettuccine.

Use one pound of ground pork, beef or chicken. Brown meat and drain. Add 2¼ cups of water, one tablespoon of butter or margarine 1 cup of rice and 5 Tablespoons (1/3 jar) of River Road® Dirty Rice Seasoning. Stir until mixed. Bring to a boil, cover, and reduce heat to low. Simmer for 20-25 minutes or until rice is soft and liquid has been absorbed. Remove from heat, let sit for 5 minutes, fluff and enjoy! Makes an excellent stuffing for fowl or vegetables such as bell peppers or zucchini.

Veggie Sprinkles is a delicious blend of seasonings that adds zest to any cooked vegetable. Sprinkle on your favorite steamed, stir-fried, broiled or baked vegetables such as broccoli, green beans, squash, or carrots. For a South Texas treat, brush de-seeded poblano, Anaheim and red bell peppers with olive oil and Bar-B-Que until tender. Season with Veggie Sprinkles after peppers are removed from fire.

• 1 tablespoon of oil
• 1 lb. hamburger meat
• 2 cloves fresh garlic (chopped)
• 1 medium onion (chopped)
• 2 stalks celery (chopped)
• 1 teaspoon parsley (chopped)
• 1 1/2 oz. can tomato paste
• 1 1/2 oz. can whole tomato (chopped)
• 1/2 teaspoon salt (optional)
• 3 cups of water
• 2 teaspoons BOLNER’s FIESTA BRAND ZESTY ITALIAN DELIGHT

Brown the meat in the oil. Add the vegetables and brown them until onions start to clear. Add the tomatoes and the water and bring the sauce to a boil. Simmer 30 mins over medium heat. Add the seasonings and simmer 30 more minutes over low heat.
Use the sauce in any dish requiring Italian Red Sauce (Spaghetti, Lasagna, Pizza, etc) for a very low calorie sauce. Use only 1 teaspoon of oil for browning the vegetables.

• 1 Tbs cooking oil
• 1 cup uncooked rice
• 1 – 7oz can tomato sauce
• 1 Tbs Bolner’s Fiesta Brand® Spanish Rice Seasoning
• 2 Cups water

Heat the oil in a pan that has a tight fitting lid. Add the rice and fry it until it starts to turn brown. Stir in tomato sauce, Spanish Rice Seasoning and water and bring to a boil Cover with a tight fitting lid and SIMMER on low heat for 15-20 minutes until the water is absorbed. Do not overcook. Fluff and serve. Makes 6-8 servings.

Melt 1/2 stick of butter in a large skillet.  Whisk in 1 package (or 5 Tbs) of Seafood Pasta seasoning and 1.5 cups of milk.  Simmer for 5-7 minutes until sauce thickens.  Add 1 lb of peeled and deveined shrimp and cook until just pink, about 4 minutes.  Serve hot over pasta and garnish with green onions.

Recipe for large pieces ( Hams, Shoulders, Backstrap, Geese, and Ducks)

• 2 cups of oil
• 1 can of beer or 1 cup vinegar
• 4 teaspoons Bolner’s Fiesta Brand® Wild Game Rub

Mix all ingredients together, pour marinade over meat and refrigerate overnight turning once. Place bacon strips on meat and barbecue or bake over moderate heat until done (geese, roasts 3-4 hours, backstrap 45 minutes). For smaller pieces (steaks, doves, quail, etc.), sprinkle Bolner’s Fiesta Brand® Wild Game Rub on game at least two hours before cooking ( overnight is best). Barbecue, bake, braise or fry as preferred.

Add 1/2 cup (1/2 jar) River Road ® Seafood Boil to 2 quarts of water in a 4-5 quart pot and bring to a boil. Add 3 lbs of shrimp, crab or crawfish and return to a boil. Cook for 5 minutes, remove from heat and let seafood soak in hot water for 15 minutes to allow for flavor development. Cool seafood and enjoy!

1 lb. red beans
1lb. sausage or ham

Put 1 lb. red beans in a 4-5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and one package (½ jar) of River Road ® Red Beans and Rice Seasoning. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, then reduce heat and simmer for 3 hours or until beans are tender. To thicken, mash some of the beans in the gravy. Serve over hot steamed rice. Salt may be added.

Coming soon

• 1 lb. potatoes
• 3 eggs
• 1-3/4 oz. package Bolner’s Fiesta Brand Ground Shrimp
• 1 tablespoon butter (or to taste)
• salt & pepper to taste

Boil potatoes until done, rinse and mash, adding butter, salt, and pepper to taste.

Separate egg whites and yolks. Whip egg whites on high for about 2 minutes until soft peaks form, then add yolks and the package of Bolner’s Fiesta Ground Shrimp. Mix thoroughly.

Form patties with the mashed potatoes and coat with the egg mixture.  Fry in the 350 F oil until done (about 2-3 minutes), turning patties halfway through.

Melt unsalted butter or margarine and spread evenly over bread. Sprinkle seasoning lightly and top with grated Parmesan cheese. (Optional: sprinkle chopped chives or parsley over cheese). Heat at 325′ until crisp. Also delicious on vegetables and popcorn.

1. 1. Sprinkle boneless chicken breast generously with Seasoning.
2. 2.Let fajitas stand 30 minutes for flavor development.
3. 3.Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.
4. 4.Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole cheese and picante sauce.

1. Sprinkle boneless chicken breast generously with Seasoning. 2. Let fajitas stand 30 minutes for flavor development. 3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. 4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole cheese and picante sauce.

• 12 oz. jar seasons 25 lbs. Venison or Pork Trimmings
• 24 oz. jar seasons 50 lbs. Venison or Pork Trimmings
• 1 jar FIESTA VENISON SAUSAGE SEASONING (casing for links optional)

  Mix the meat and the seasoning together. Add the small package of cure (pink) if the sausage is to be smoked. Grind the sausage and stuff into links if desired. Sausage may be bulk packed and fresh frozen, stuffed into links and fresh frozen, stuffed into links, smoked, and frozen or stuffed into links and smoked and dried. Sausage may be enjoyed fried, broiled, barbecued or dried.