BARBECUED SHRIMP SEASONING
Melt 2 sticks unsalted butter or margarine with 3 Tbsp. Worcestershire sauce. In a shallow baking dish, combine butter, Barbecued Shrimp Seasoning and 2-3 lbs. unpeeled, deheaded shrimp. Place in a 350* oven for 20 min. or until shrimp are just pink. Serve with rice and French bread.
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 Blackened Seasoning. Cook each side until it appears to be charred (1 ½ – 2 min.).
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.
Thoroughly mix 2 tablespoons Bolner’s Fiesta Brand® Pan Sausage Seasoning with 1 lb. ground turkey, pork, beef or game. Form patties and fry. Use as a main or side dish, or fry, crumble and scramble with eggs. Sausage freezes well. Sausage makes delicious barbecue. Always use good food handling practices when preparing sausage. The contents of this jar seasons 8.5 lbs. of meat.
1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of
2. Refrigerate Brisket overnight for full flavor development and tenderization.
3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours
Note: This seasoning can be used on any kind of meat, poultry or fish.
Bolner’s Fiesta Brand® Cajun-All Seasoning is a tangy blend containing fiery red peppers, herbs and garlic. Cajun-All can be used in all your favorite Cajun and Creole cooking. Sprinkle liberally in soups, sauces, stews and gravies. Rub on meats and chicken for delicious barbecue. Mix with flour and corn meal for a tasty batter on all fried seafood and chicken.
CAJUN BREAD TOPPING
DIRECTIONS: 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.
2 lb. Carne Guisada Meat (1/2 inch cubes beef and/or pork)
2 tablespoons oil
5 tablespoons (or to taste) Bolner’s Fiesta Brand® Carne Guisada Seasoning
Brown the meat in 2 tablespoons of oil. Add 2 cups of water and SIMMER the stew covered at a low heat until the meat is tender. Add water as needed. Mix 5 tablespoons of the seasoning with 3/4 cup of water and add to the stew. SIMMER about 15 minutes until the gravy is of the desired thickness. Serve on hot tortillas!! (Makes about 12 tacos)
1. Brush both sides of a fish or meat fillet with melted butter.
2. Sprinkle both sides of the fillet with a generous amount of seasoning.
3. Heat a heavy skillet (cast iron works best) until extremely hot (at least ten minutes on high heat). Place fillet in pan and spoon on 1 teaspoon melted butter. Cook meat for 2 minutes. Turn over, spoon on 1 more teaspoon melted butter and cook two more minutes. (This is a very smoky cooking process).
CHICKEN FETTUCCINE SEASONING
DIRECTIONS: 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.
Sprinkle Bolner’s Fiesta Brand® Chicken Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Cook over a hot charcoal fire until done (internal temperature of 170 degrees F). Flavor hint: Chicken can be baked or roasted in a hot oven. Chicken can be rolled in flour and deep fried.
The Award Winning Bolner Family Deluxe Chili
(Made with Chili Pods or Chili Powder)
1 tablespoon of oil
2 lbs. chili meat
4 cloves Fiesta Fresh Garlic
15 oz. can tomato sauce
1 quart chicken or beef broth
5 tablespoons oil
4 tablespoons flour
6-8 Fiesta Ancho Chili Pods,
4 tablespoons Bolner’s Fiesta Brand® “No Salt” Fancy Light Chili Powder
1/2 teaspoon Fiesta Whole or Ground Comino
1/2 teaspoon Fiesta Ground Black Pepper
1/2 teaspoon MSG (optional)
1/2 teaspoon salt, or to taste (optional)
IF USING PODS: Remove the stems and seeds from the pods, simmer in hot water until the skin loosens, and put through a sieve to remove the skins. Reserve the chili pulp.
Peel and chop the garlic.
SLOWLY brown, the meat and the garlic in 1 tablespoon oil. Add the tomato sauce, the broth, (and the MSG and salt – if desired). SIMMER one hour. Add the reserved chili pulp to the chili meat. Heat the 5 tablespoons of oil in a saucepan, over medium-low heat.
Fry the flour, pepper, comino, and if using chili powder instead of whole chilies for 5 minutes, and add this roux to the meat. SIMMER over low heat for 1/2 hour. Serve in bowls with hot tortillas. Chili is always better the next day.
Chili De Arbol Salsa
(Chili de Arbol peppers are spicy Mexican peppers which grow on tree-like bushes)
3 or 4 Fiesta Brand Chili de Arbol Peppers
1 clove Bolner’s Fiesta Brand® Fresh Garlic
1 14 -1/2 oz. can Whole Tomatoes (drained and chopped)
1/2 tsp. Fiesta Brand Dehydrated Cilantro (optional)
Directions: Grind garlic and arbols in a food processor or mocajete. Add tomatoes and cilantro and blend. Use salsa as a dip – it goes great with chips! You can also use it on barbecue or on your favorite dish.
1 or 2 Bolner’s Fiesta Brand ®Chipotle Peppers
1 clove Bolner’s Fiesta Brand® Fresh Garlic
1 14-1/2 oz. can of Whole Tomatoes (drained and chopped)
1/2 tsp. Bolner’s Fiesta Brand® Dehydrated Cilantro (optional)
Directions: Grind garlic and chipotle in a food processor or mocajete. Add tomatoes and cilantro
and blend. Use salsa as a dip – it goes great with corn chips! You can also use it on barbecue or
on your favorite dish. The deep smoky flavor adds great taste to any dish!
2 lbs. ground pork or beef
10 tablespoons (2 1/2 oz.) Bolner’s Fiesta Brand® Chorizo Mix
3 oz. vinegar
Mix all of the ingredients together and refrigerate. The sausage will develop a better flavor
if the ingredients are mixed together the day before cooking. This sausage freezes well.
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.
COUCH POTATO DIP MIX
DIRECTIONS: Thaw and squeeze 10 oz. Package chopped spinach until dry. Combine spinach, 1 ½ cups non-fat yogurt, 1 cup low calorie mayonnaise, and 1 package Couch Potato Dip Mix. Blend well. Cover and refrigerate for 2 hours. Stir before serving with vegetables or chips. You may substitute ½ cups sour cream and 1 cup real mayonnaise, and follow the other directions.
For Delicious Chili, ready in a jiffy!
1 lb. Ground Beef
1 tablespoon oil
1 cup water
4 tablespoons Bolner’s Fiesta Brand® 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 15 minutes. For a zesty treat, sprinkle Bolner’s Fiesta Brand® Quick Chili Mix on deviled eggs,
sandwiches, potato salad and pinto beans.
1. Put one third of the seasoning in the bag and simmer in two quarts of boiling water for 10 minutes. If you desire, add one tablespoon of salt (or to your taste).
2. Add 2 pounds of crab or shrimp and bring to a boil.
3. Cook shrimp for 3 minutes, crab for 15 minutes.
4. Drain, cool and enjoy!!
5. Empty bag, rinse and reserve for re-use.
3 oz. vegetable oil
3 oz. flour
4 oz. butter
1 onion (finely chopped)
1 bell pepper (finely chopped)
1 pod garlic (finely chopped)
1 28 oz. can whole tomatoes (diced with juice)
3 cups chicken or seafood stock
3 lb. seafood (fish, shrimp, crab meat, scallops, etc.)
2 tablespoons BOLNERS FIESTA BRAND® CREOLE SEASONING
1. Make a roux with the oil and flour and set aside.
2. Fry the vegetables in the butter until the onions begin to get clear.
3. Add the tomatoes, stock, roux and seasoning and bring to a boil.
4. Add the seafood and SIMMER 15 minutes.
5. Serve over steamed rice with hot French bread.
Makes 12-6 oz. servings. For delicious batter for frying seafood, mix BOLNER’S FIESTA BRAND® CREOLE SEASONING half and half with flour or cornmeal.
CREOLE POT ROAST SEASONING
DIRECTIONS: Lightly flour and brown 3-5 lbs. roast. Drain cooking oil, add contents of this package, 2 cups water, and 2 tbsp. Tomato paste or 1 small can tomato sauce (optional: 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.
3 T. River Road Creole Seasoning ¾ c. Chopped bell pepper
4 T. Butter 1 ½ t. Minced garlic
1 c. Tomatoes, peeled and chopped 1 c. canned tomato sauce
¾ c. chopped onion 1 t. Sugar
¾ c. Chopped celery ½ t. Tabasco
1 ½ c. Chicken stock or bouillon
Melt butter in large pan over medium heat. Add tomatoes, onions, celery, and bell pepper. Add garlic and this package, stir thoroughly. Sauté until onions are transparent. Stir in stock, tomato sauce, sugar, and Tabasco. Bring to boil. Reduce heat; simmer about 20 minutes, stirring occasionally. Serve over jambalaya, baked chicken, omelets, Creole meatballs, or use with your favorite recipe.
DEMON DIP MIX
DIRECTIONS: 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.
DIRTY RICE SEASONING
DIRECTIONS: Use 1 lb. of meat, all of one kind or a combination of ground beef ground pork, chicken livers and gizzards (gizzards should be boiled to tenderize). Brown meat and drain. Add 2 cups water and 1 tbsp. Butter or margarine. Bring to a boil. Add Dirty Rice Seasoning to a cup of uncooked rice. Cover and reduce heat to simmer. Stir occasionally. Cook 20-25 minutes until liquid is absorbed. Makes excellent stuffing for fowl or vegetables such as bell peppers or zucchini.
1/4 cup plus 2 TBSP oil
1/2 cup Bolner’s Fiesta Brand® Enchilada Seasoning
2 1/2 cup water
12 corn tortillas
1/3 lb. grated yellow cheese
1/3 lb. grated Monterey Jack cheese
1/4 cup fresh minced onion
1/2 cup oil for warming tortillas
Heat 1/4 cup plus 2 TBS. 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 1/2 cup oil in a small frying pan and 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 chopped onion. Arrange in a baking dish or as individual servings. Heat in an oven or in a microwave until the cheese is melted. Makes 12 enchiladas. NOTE: These enchiladas freeze very well, but require additional sauce upon reheating.
DIRECTIONS: 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 River Road Etouffee Seasoning, ½ cup chopped green onions, and 1 tbsp. Lemon juice. Cook covered until mixture thickens slightly and serve over rice or pasta. (Optional ingredient: 1 tbsp. Brandy)
Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)
1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.
2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.
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.
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
1. Lightly brown 5 to 7 oz. box of fideo (or any very thin pasta) in two tablespoons of cooking oil, bacon grease or lard.
1. Heavily season both sides of a 3/4” thick fish fillet with BOLNER’S FIESTA BRAND® GAME FISH SEASONING.
2. Broil five minutes (less for thinner fillets) on each side in a lightly oiled pan. Do not overcook.
Optional gamefish sauce:
2 oz. butter
2 oz. sliced almonds
1 cup sliced mushrooms
1/3 cup white wine
2 tablespoons chopped parsley
1 teaspoon BOLNER’S FIESTA BRAND® GAME FISH SEASONING. Sautee the almonds and the mushrooms in the butter. Add the wine, seasoning and the parsley and simmer five minutes. Serve over the fish.
For the perfect salad dressing, combine 2 tablespoons Bolner’s Fiesta Brand® Garlic Salad Dressing mix with 1-1/4 cup mayonnaise, 3 teaspoons wine vinegar and 1/3 cup water. Bolner’s Fiesta Brand® Garlic Salad Dressing makes an excellent dip! Also try it on raw or steamed vegetables, especially artichokes. Flavor hint: Sprinkle dry mix on chicken before baking.
GREEN PEPPER STEAK SEASONING
DIRECTIONS: 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.
DIRECTIONS: Sauté 1 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 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.
Add 1 teaspoon Bolner’s Fiesta Brand® Hamburger Deluxe to one pound of meat 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Form into 4 oz. patties. Cook quickly over hot charcoal fire or pan fry until done (internal temperature 170 degrees F). Place in a bun and garnish with your favorite toppings. Enjoy! Flavor Hint: for a tangy treat add one egg and one teaspoon Worcestershire to one pound of meat along with Bolner’s Fiesta Brand® Hamburger Deluxe.
ITALIAN GARLIC BREAD SEASONING
DIRECTIONS: 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.
DIRECTIONS: Combine the contents of this package 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.
Cut beef or game meat into strips and season heavily with Bolner’s Fiesta Brand®Jerky Seasoning. Rub seasoning into meat. For indoor jerky, hang seasoned meat strips in oven and dry overnight at 175 degrees. For smoke flavor, barbecue briefly before hanging in oven or dry over low fire on a barbecue pit or in a smokehouse. Jerky can also be dried in the sun or in a food dehydrator. Always use good food handling practices.
MARDI GRAS CHOPPED SEASONING
DIRECTIONS: 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.
8 lb. tripe
1 fresh pig’s foot
1 jar (4 oz.) or to taste Bolner’s Fiesta Brand® Menudo Spice Mix
Salt to taste
1 28 oz. can of hominy
Chopped onion for garnish
Put tripe, pig’s foot, salt and water in a large heavy pot, bring to a boil, lower heat and simmer 2-3 hours. Add Bolner’s Fiesta Brand® Menudo Spice Mix and hominy. Simmer 2-3 additional hours until tripe is tender. Serve in bowls topped with fresh chopped onion and a few drops of lemon juice.
Mix 1 oz. of Fiesta Mole Poblano in a cup of broth or water. Fry in 2 tablespoons of lard about 5 minutes. Add 1 lb. any kind of cooked meat. Serve hot. For turkey or hen , use 1 oz. of Fiesta Mole Poblano to each 1 lb. or meat.
2-3 New Mexico Chilies
1 cup warm water
2 tablespoons cooking oil
3 tablespoons flour
2 cloves Bolner’s Fiesta Fresh Garlic
1. Remove stems and seeds from chilies, place in blender with 1 cup warm water and process until smooth. Reserve.
2. Saute the flour in the oil, over medium heat until brown.
3. Add garlic to flour and saute 1 minute.
4. Add all other ingredients, and simmer until sauce is thickened.
5. Serve over meat tips, steaks, tacos or enchiladas.
NEW ORLEANS STYLE CHICKEN SEASONING
DIRECTIONS: Melt 2 sticks butter or margarine. Add 3 Tbsp. Worcestershire sauce, the contents of this package, and blend. In a shallow baking dish, arrange 2 lbs. of chicken pieces and pour mixture over evenly. Place in a 350* oven for 1 hour. Serve with rice and French bread.
1 lb. dry pinto beans
4 oz. ham hock or salt pork
3 tablespoons Bolner’s Fiesta Brand® Pinto Bean Seasoning
Water to cover beans
Pick through and rinse one pound of beans. Put beans in a pot, cover with water and soak in refrigerator overnight. Pour off all the water and fill the pot with enough water to cover the beans by one inch. Add the meat to the beans and bring to a boil. Lower the heat. Add the seasoning and simmer for 2 hours until the beans are tender. Serve as a side dish with any food. As a main dish, garnish with grated yellow cheese and serve with hot cornbread. Makes 12 servings.
Brown 1 1/2 lb. hamburger meat in its’ own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner’s Fiesta Brand® Picadillo Ole’ and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.
Bolner’s Fiesta Brand® Pico di Gallo is a blend of select red peppers, spices and lime powder. Bolner’s Fiesta Brand® Pico di Gallo is the easy way to add fiery red pepper flavor and zesty lime zing to fresh fruit or any of your favorite foods.
Rub pork generously with Bolner’s Fiesta Brand® Pork Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Flavor hint: Sear large pieces of pork over hot fire quickly. Reduce heat and cook slowly until done (Internal temperature of 170 degrees F).
Thoroughly mix 2 tablespoons BOLNERS FIESTA BRAND® PAN SAUSAGE SEASONING with 1 lb. ground turkey, pork, beef or game. Form patties and fry. Use as a main or side dish, or fry, crumble and scramble with eggs. Sausage freezes well. Sausage makes delicious barbecue. Always use good food handling practices when preparing the sausage. This 4 ounce jar seasons 8.5 lbs. of meat.
RED BEANS AND RICE SEASONING
DIRECTIONS: 1 lb. red beans, 1lb. sausage or ham. Put 1 lb. red beans in a 4 or 5 quart pot. Cover with water and soak for 2 hours. Drain water, add back seven cups of water and contents of this package. Add 1 lb. sausage or ham or a combination of both. Bring to a boil, 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.
Uncle Chris loves his ribs: Pork ribs, beef ribs, cabrito ribs, and deer ribs. Rub any type of rib generously with Bolner’s Fiesta Brand® Rib Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. BBQ slowly until tender (internal temperature of 170 degrees F).
SEAFOOD PASTA SEASONING
DIRECTIONS: Melt 1 stick of butter in a large skillet. Add 1 lb. peeled deveined shrimp or 1 lb. crawfish tails and sauté. Add 1 cup half and half or heavy cream, 1 package River Road Seafood Pasta Seasoning, ½ cup chopped green onion, and 1 Tbsp. lemon juice. Cook covered until mixture thickens and serve over pasta.
Use BOLNERS FIESTA BRAND® SEASON-IT-ALL to spice up routine meals and transform good recipes into great ones. It adds gusto to soups, stews, sandwiches and meatloaf. SEASON-IT-ALL is also delicious on steak, chicken and pork and it will make your favorite dish even better.
1/4 cup cooking oil
1 cup uncooked rice
1 – 14 oz. can of whole tomatoes
(chop tomatoes and reserve liquid in a separate cup)
4 teaspoons Bolner’s Fiesta Brand® Spanish Rice Seasoning
Heat the oil in a pan that has a tight fitting lid. Add the rice and fry it until it starts to turn brown. Mix the reserved tomato liquid with enough water to make 2 1/2 cups of liquid and add to the rice. Add the chopped tomatoes , seasoning, bring to a boil and cover. Lower the heat and SIMMER 15-20 minutes until the liquid is absorbed. Do not overcook. Fluff and serve. Makes 8 servings.
SPICY CAJUN SEASONING
1 tablespoon of oil
1 lb. ground beef
1 tablespoon Bolner’s Fiesta Brand® Taco Seasoning
1/2 cup water
12 taco shells
Chopped onions, tomato, lettuce and picante sauce for garnish.
Heat the oil in a skillet and brown the meat. Add the water and the seasoning and simmer the meat on low heat until done( 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!
Tamales: The Bolner Family Tamale Experience
Click here to enjoy the finest tamales available anywhere…
right from your own kitchen.
1. Sprinkle steak generously with Bolner’s Fiesta Brand® Texas Style Steak Seasoning.
2. Let steaks stand for 1 hour for flavor development and tenderization (maximum tenderization occurs when left refrigerated overnight).
3. Sear the steaks quickly over a hot charcoal fire or on a griddle or fry-pan. Do not over-cook meat.
4. Enjoy steaks with all of the trimmings.
Sprinkle any thin steak generously with Fiesta Brand® Tijuana Ole’. Let stand 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. Sear Steak Al Carbon quickly over a hot charcoal fire to seal in juices, then cook until done ( internal temperature of 170 degrees F). Slice meat and place on hot tortillas. Garnish with guacamole and salsa picante.
TUNA FISH SEASONING
Our Uncle Chris is the world’s greatest barbecue chef. Since he can’t come barbecue for all of you, he has agreed to share the secrets of his success! Just sprinkle steaks liberally with Bolner’s Fiesta Brand® Gourmet Steak Seasoning 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. BBQ quickly over hot charcoal fire until done (internal temperature 170 degrees F).
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.
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