1 whole salmon filet 4 parts dark rum 3 parts lemon juice 2-3 parts liquid smoke 1 part brown sugar 1/2 stick butter (or substitute) 1/2 cup lemon juice lemon pepper Dill weed Diced onion Crackers of choice (Snackwell Pepper Corn are great). Box of Kosher Salt Box of Rock Salt 1 rectangular marinating pan with cover Durn Good Original Blend
Melt butter, add lemon juice. Slice salmon across the filet in 3"-4" wide steak. Spread Rock Salt in bottom of marinating pan. Place salmon steaks on Rock Salt. Brush on lemon/butter mixture. Sprinkle on lemon pepper, dill and Kosher salt. Place in refrigerator loosely covered overnight. Remove salmon from the frig and mix 4 parts rum, 3 parts lemon juice, 2-3 parts liquid smoke and 1 part brown sugar. Brush on salmon and sprinkle with Durn Good Original Blend. Repeat this basting process Every 6-8 hours for 3-4 days until the salmon Cured. Dice onions and place in container and cover with lemon juice and place in the frig. When salmon is cured slice thin serve on crackers with the onion/lemon on top. This is an age old recipe for smoky salmon and enjoyed by the multitudes around the planet !!
D. J. Hoch Wake Forest, NC
Michele’s Durn Good Mexican Roll-ups
1 pkg cream cheese (1/3 less fat will work too) 1 pkg taco seasoning 1 cup mild cheddar cheese shredded 1 small can diced black olives 1 small can diced green chiles 1 small can diced jalapenos 1 to 2 tbs Ortega Thick N’ Smooth Taco Sauce (med) ½ tbs Durn Good Southwest Flavor Seasoning
Mix it all in a bowl. Spread on individual tortillas. Dip in Ortega Taco Sauce or Durn GoodHot Sauce for more kick.
Michele Charlotte, NC
Cindy Jo’s Durn Good Cheeseball
2 -8oz 1/3 less fat cream cheese 2 tbs dry ranch dressing Durn Good Original, Island, or Southwest Seasoning
Mix the cream cheese and the ranch dressing together and form a ball and roll in Durn Good Seasoning of your choice. Refrigerate for 2 hours. Serve with your favorite crackers or chips.
Cindy Jo Lake Wylie, SC
Madeline’s Durn Good Gazpachio
½ cup cucumbers ½ cup peeled tomatoes ¼ cup green pepper ¼ cup pimento ¼ cup onion ¼ cup green onion 3 tbs. oil of choice 2-4 tbs. Durn Good Hot Sauce ¼ tsp. salt ¼ tsp. black pepper 1 qt. jar
Chop all ingredients. Mix and place in jar. Fill remainder of the jar with tomato juice or V8.
Madeline Lexington, KY
Mike’s Durn Good Light Potato Dip
1 tbs Durn Good Island Spice Flavor 2 tbs Light Sour Cream
Blend well with fork or whisk. Great for Baked Potato topping or as chip dip.
Mike Charlotte, NC
Linda’s Durn Good Spicy Dip
1 8 oz. package Cream Cheese (1/3 less fat will work). 1 cup light Sour Cream ½ cup light Mayonnaise ¼ cup Durn Good Hot Sauce
MIX well all ingredients in a bowl. REFRIGERATE for 1-2 hrs. prior to serving. SERVE with Bread Slices, Chips or Pretzels. (makes aprrpx. 2 ¾ cup)
Linda A Southern Season Chapel Hill, NC
Ann’s Durn Good Mexican Dip
2 - 8 oz. pkg. cream cheese. ¼ - cup sour cream. ½ - cup Ortega Taco Sauce. 1 – small can chopped green chili’s (4.5 oz.). 1 – small can chopped black olives ( approx 4.5 oz.). 1 ½ tbsp. Durn Good Southwest Flavor 1 – large bowl.
MIX well all ingredients. REFRIGERATE until ready to serve. SERVE for dippin’ corn chips, tortilla chips, pretzels or for spreading on crackers or bread pieces. Makes approx. 3 cups.
Ann Wake Forest, NC
Durn Good Cream Cheese/Sour Cream Dip
1 - 8 oz pkg. cream cheese. 1 – cup sour cream. 1 – tbsp Durn Good Island Spice Flavor.
MIX all ingredients until smooth. SERVE with bread pieces, crackers, chips, or pretzels. Makes approx. 1½ cups.
Ann Wake Forest, NC
Durn Good "Black Bean Salsa"
2 cups cooked & drained black beans or 2 (15oz.) cans black beans, rinsed 1 1/2 cups frozen corn kernels, thawed 1 1/2 cups diced tomatillos 1 large bunch scallions, sliced 1 green bell pepper diced 1 red pepper diced 1/3 cup red wine vinegar 1 tbs. Worcestershire sauce 3 tsp. Durn Good Hot Sauce 2 tsp. Durn Good Southwest Seasoning
Mix all ingredients together Add more Durn Good for a spicier taste. Cover and refrigerate for up to a week. Serve with tortilla chips.
Madeline Lexington, Ky
Ann's Durn Good Deviled Eggs
6 eggs, hardboiled 1/4 cup mayonnaise 1/4 sugar 1/2 tsp Durn Good Island Spice Flavor 1 tsp cider vinegar 2 tsp Durn Good Hot n' Spicy Mustard
Bring eggs to a boil, turn off burner and let stand for 10 minutes. Drain warm water and cover eggs with cold water to cool down eggs. Peel eggs and cut in half long-wise Scoop the yolks out and place in mixing bowl Mix all ingredients will until smooth Place mixture in egg halves Refrigerate covered when complete Makes 12 deviled eggs
Ann Wake Forest, NC
Ann’s Durn Good Cajun Dip
2 - 8 oz. packages cream cheese (reduced fat) ½ - cup sour cream 2 - tbs. Durn Good Cajun Spice 3 - tsp. chives
Soften the cream cheese. Mix all ingredients together until well blended. Serve with chips, pretzels or crackers.
Ann Wake Forest, NC
Beef
Durn Good BMP London Broil (Bourbon, Mustard & Pepper)
1 – 1 ½ - 2 lb London broil 1 cup French’s regular mustard 1 tbs bourbon of choice (Wild Turkey is best) 2 tbs course ground pepper ½ tsp thyme ½ tsp rosemary 1 tbs Durn Good Hot Sauce Durn Good Original Blend Seasoning
Mix mustard, bourbon, pepper, thyme, rosemary, and Durn Good Hot Sauce together. Cover both sides of the london broil with the mixture. Refrigerate for 2-4 hours. When ready to grill or broil shake on Durn Good Original Blend. Cooking time depending on rare, medium rare or medium is usually 15- 20 minutes depending on thickness. We say this recipe serves 4 but it is so good we won’t guarantee that. A larger London broil might be wise. Slice thin and enjoy!
Durn Good Grilled Filet of Beef
4 1-1 ½ inch thick filet of beef 4 bacon strips Worcestershire Sauce Durn Good Original Blend Seasoning or Durn Good Southwest Flavor Seasoning.
Wrap each filet with a bacon strip. Secure with small metal skewer. Sprinkle Worcestershire sauce on both sides of filet and rub into meat. Shake your choice of Durn Good Seasoning on both sides of filets. Grill to your choice of rare, medium rare, or medium. (We can’t imagine anyone wanting a well done filet). Enjoy the favors.
D. J. Hoch Wake Forest, NC
Chicken/Poultry
Mary’s Durn Good Turkey BBQ
1 turkey breast. bone in, skinned 1 pint cider vinegar 1 stick margarine 3 tablespoons ketchup 3 tablespoon worcestershire sauce 1 tablespoons salt (or less) 1 tablespoon pepper 1 or 2 teaspoons garlic powder 2 large onions, chopped 6 tbs Durn Good Original Blend Hot Sauce
Mix all ingredients together and put in a large pot, add turkey breast. Bring all ingredients to boil, turning turkey breast to coat. Turn heat down to simmer and cook for two hours. If using bone-in breast, cool in liquid until you can handle breast. Pull meat from bones. Shred meat with fork or fingers and return to liquid. If you feel really adventurous sprinkle in some Durn Good Southwest Flavor Seasoning.
Ann’s Durn Good Chicken Wings
1 lb. chicken wings Durn Good Original Blend Seasoning 4 tbs butter 6 tbs Durn Good Hot Sauce
Cut wings and put on a cookie sheet or broiler pan. Sprinkle with Durn Good Original Blend. Cook at 350 for 40 minutes. Melt butter and mix with Durn Good Hot Sauce. Put wings in a plastic bag and seal with hot sauce mixture included. Shake to coat. If you desire a less messy wing, put wings back in the oven for a few minutes. Serve with ranch or blue cheese.
Serves 4
Ann Raleigh, NC
Durn Good Beer Can Chicken
1 or 2 good size whole roasting chickens. Oil of choice – Olive, Canola, Veggie. 1 tbs Durn Good Hot Sauce Durn Good Original Blend Seasoning (may also use either Durn Good Island Flavor Seasoning or Durn Good Southwest Flavor Seasoning). 1 or 2 cans of beer of choice.
Rub chicken(s) inside and outside with oil of choice. Shake generous amount of Durn Good Seasoning of choice on the outside. Open can(s) of beer and pour out a little bit. To the beer can(s) add 1 tbs of Durn Good Hot Sauce, (or 2 or 3 or 4 - - you get the picture). Place cavity part of chicken(s) over the beer can(s). Take the legs of the chicken(s) and pull them forward so the beer can(s) and chicken form a “triangle”. This will balance the chicken(s) when placed on the grill. Place on grill ensuring balance and cook 30-40 minutes depending on size of chicken(s). If this isn’t the best chicken you’ve ever eaten then send us YOUR recipe!
Dave Jr. & Mike
Lynn’s Durn Good Chicken Casserole
1 pkg Pepperidge Farms Cornbread Dressing 1 stick margarine 2 cans of cream of chicken soup (can use 1 can of cream of chicken & 1 can cream of celery soup) 1 chicken boiled – do not salt; save stock ½ tbs your choice of Durn Good Seasoning – double for greater “kick”
Stew chicken – pick meat from bones & set aside. Melt margarine and add the Durn Good Seasoning of choice and stir in Pepperidge Farms Dressing. Dilute the 2 cans of soup with 1 ½ cans of saved chicken stock. In a greased dish (13x9) place a layer of dressing, a layer of chicken and a layer of diluted soup. Repeat and top with remainder of Pepperidge Farms Dressing. Bake at 350 degrees for 45-60 minutes.
Serves 4
Lynn Raleigh, NC
Ann's Durn Good Buffalo Chicken Grill
1 lb. boneless chicken breast 4 tbs. butter 6 tbs. Durn Good Hot Sauce Durn Good Original Blend
Cut chicken in 1 in. chunks. Melt butter and mix with Durn Good Hot Sauce, butter mixture included and seal. Shake to coat. Heat griddle grill to medium high. Stir fry until done and sprinkle on Durn Good Original Blend. Serve with ranch or blue cheese.
Serves 4
Chili
Ann’s Durn Good Kentucky Chili
1 pkg Chileo mix 1 lg can whole tomatoes (halved) 1 can chili beans 1 cup V-8 ¾ cup water 1 lb ground beef 1 tbs Durn Good Hot Sauce spaghetti
Brown ground beef. Drain. Add chileo mix and canned tomatoes, water, V-8 and Durn Good Hot Sauce. Add beans and simmer. Cook a ¼ pkg. of spaghetti, drain and add to chili. For extra “kick” sprinkle in some Durn Good Southwest Flavor Seasoning. Serve at any time. If it gets too thick thin with V-8 and water.
Serves 4
Ann Lawrenceburg, KY
Game
Durn Good Venison Back-Strap Grill
1 or 2 fresh venison loins ½ qt buttermilk 1 tsp worcestershire sauce 1 tbs lemon pepper ½ tbs Durn Good Hot Sauce ½ tbs thyme Durn Good Original Blend Seasoning
Slice loins into ¾ ” to 1” thickness. Mix worcestershire sauce, lemon pepper, Durn Good Hot Sauce and thyme with buttermilk. Place sliced loins in mixture and refrigerate overnight. When ready to grill shake on Durn Good Original Blend to both sides. This is great with Ann’s KY Veggie Medley and a light Merlot or Shiraz. Enjoy a not so wild game meal.
D. J. Hoch Wake Forest, NC
D. J. Hoch's Durn Good Grilled Dove
12 dressed dove breasts 6 strips bacon Meat pins Ann's Durn Good Cumin Marinade Marinating dish with cover Durn Good Original Blend
Place the Dove in a marinade dish. Pour the Cumin Marinade over the Dove and refrigerate, (covered), over night turning the dove 2-3 times. When ready to grill cut bacon strips in half. Sprinkle on Durn Good Original Blend. Wrap bacon strips around Dove breasts and pin in place with meat pins. Place on Grill with medium heat and cook 18-20 minutes turning several times until done. A hunters delight especially in the field when the Dove are really fresh.
Serves 3-4
D. J. Hoch Wake Forest, NC
Pork
Michael’s Durn Good Bacon
1 lb Bacon Durn Good Original Blend Seasoning
Sprinkle bacon with Durn Good Original Blend and cook as directed on package. This goes great with western omelets, fried eggs, and BLT’s and wherever bacon is wanted.
Michael Charlotte, NC
DJ's Durn Good Marinated Pork Loin
1 or 2 fresh pork loins 1 large Zip Lock bag 4 oz. Ann's Marinade (this marinade is also great for wild game such as venison, quail, dove, beef steaks & London Broil, Chicken breast, lamb kabobs, lamb chops)
Place 4 oz. Ann's Marinade in Zip Lock bag. Put the loin(s) in Zip Lock with Marinade and seal. Shake and coat. Place in refrigerator for at least 4 hours. (overnight really tenderizes the meat) For grilling heat to medium high and grill 12 -15 minutes depending on the desired doneness. For oven cooking roast in shallow pan at 375 until meat thermometer reaches 160 degrees. (approx. 20 -30 minutes)
D.J Hoch Wake Forest, NC
Sauces
Ann’s Durn Good Marinara Sauce
1 15 oz can tomatoes (chopped in food processor) 1 15 oz can tomato sauce 1 can water 1 tsp oregano 1 tsp italian seasoning ½ tsp basil ½ tsp red pepper ½ tsp worcestershire sauce 2 tsp garlic 2 tsp Durn Good Hot Sauce
Mix all together and simmer. If more liquid is needed, add some water. Season to taste.
Ann Wake Forest, NC
Durn Good Hot NC BBQ Sauce
2 qt. pan 1 qt. vinegar 1 stick butter or butter substitute 1 bottle Worchestershire sauce 1 tbs. each: soy sauce (light if desired) salt black pepper cayenne pepper 2 tbs. each: cumin seed dry mustard paprika chili powder Durn Good Hot Sauce 2 bay leaves
Place all items in 2 qt. pan and bring to a boil. This is the ultimate Hot BBQ sauce for the only way to cook a pig as in pig-pickin’.
D.J. Hoch Wake Forest, NC
Mike’s Durn Good Fish Sauce
1 tbs Durn Good Island Spice Flavor 2 tbs Light Mayonaise 1 tsp vinegar (apple cider or your favorite) 1 tsp brown sugar
Mix well with fork or whisk. Adds excellent flavor to your favorite grilled, broiled or fried fish and other seafood.
Mike Charlotte, NC
Seafood
Durn Good Grilled Seafood
1 – 1 ½ lbs 1” thick fresh grouper, mahi mahi, or salmon ½ butter or butter substitute ½ cup lemon juice dill cooking spray Durn Good Island Island Flavor Seasoning or Durn Good Original Blend Seasoning
Cut choice of seafood into four equal parts. Spray cooking spray on grilling pan with holes. Place seafood on pan. Melt Butter and stir in lemon juice. Baste salmon with butter/lemon juice and sprinkle on dill seasoning. Place in refrigerator for 1 – 2 hours.
When ready to grill shake on generous portion of Durn Good Original Blend or Durn Good Island Flavor. Cook Salmon 4-5 minutes per inch per side. If you don’t want to turn the seafood, place a cookie pan over the top for the second 4-5 minutes. Enjoy because you know you are getting that omega rush!!
Durn Good Griddle Grilled Shrimp
2 lbs medium sized shrimp peeled and deveined ½ cup butter or butter substitute ½ cup lemon juice 1 can of beer Durn Good Original Blend Seasoning & Durn Good Hot Sauce
Melt butter and stir in lemon juice. Brush mixture on shrimp. Once the griddle reaches medium to medium high place shrimp on griddle and sprinkle on Durn Good Original Blend and Durn Good Hot Sauce. Turn shrimp until almost done then sprinkle on beer to create a steaming effect. Shrimp is done when pink. Serve with potato of choice, salad and beer. Serves 4 hungry people. This recipe also works well with Durn Good Island Spice Flavor Seasoning or Durn Good Southwest Flavor Seasoning.
D. J. Hoch Wake Forest, NC
Charlie Harrell’s Durn Good Dolphin
Fresh Dolphin (enough to feed your guests) 1 Gallon Zip Lock Bag(s) Cooking oil of choice Batter of choice Deep Fryer Durn Good Hot Sauce
Cut Dolphin into 1” to 1½” cubes. Place in Zip Lock bag(s). Pour Durn Good Hot Sauce into Zip Lock bag(s). Zip bag(s) shut and shake to cover cubed Dolphin. Refrigerate for 24 hours. Shake Zip Lock bag(s) 2-3 times during this period. When ready to cook Dolphin prepare batter. Place cooking oil in fryer and turn to Medium High. Batter the Dolphin. Deep Fry battered Dolphin minutes. Grab your favorite libation, sit back and enjoy a fisherman’s treat.
CH Ocean Isle, NC
Ann's Durn Good Buffalo Shrimp Grill
1 lb. peeled and de-veined shrimp 4 tbs. butter 6 tbs. Durn Good Hot Sauce Durn Good Original Blend
Melt butter and mix with Durn Good Hot Sauce Place shrimp in a Ziplock bag with hot sauce, butter mixture included and seal. Shake to coat. Heat griddle grill to medium high. Stir fry until done, sprinkle on Durn Good Original Blend. Serve with ranch or blue cheese.
Serves 4
Ann Wake Forest, NC
Miscellaneous
D. J. Hoch’s Durn Good Trail Mix
½ cup spicy hot peanuts ½ cup M & M’s ½ cup walnuts (halved) 1 cup Chex Mix (spicy) 1 cup Minnie pretzel twists ¼ cup raisins ¼ cup golden raisins ¼ cup Durn Good Original Blend
Mix all ingredients well.
Makes 4 Cups
C.B. Hoch Raleigh, NC
Ann's Durn Good Egg Salad
1/4 cup green pepper, chopped 1/4 cup celery, chopped 1/4 cup green or sweet onion, chopped 1/3 cup mayonnaise 1 tsp Durn Good Island Spice Flavor 4 tbsp Durn Good Hot 'n Spicy Mustard 6 eggs, hardboiled & chopped
Bring eggs to a boil, turn off burner and let stand for 10 minutes. Drain warm water and cover eggs with cold water to cool down the eggs. Peel & chop eggs. Mix all ingredients with the chopped eggs. Place in a covered container. Refrigerate until ready to serve.
Makes approximately 2 Cups
Ann Wake Forest, NC
DJ's Durn Good Spiced Up Jambalaya
1 tsp olive oil 1 16 oz. package kielbasa, cut into 1/4 inch rounds 1 28 oz. can whole tomatoes 1 8 oz. box jambalaya, Spanish, or fiesta flavored rice mix 1 1 pound package peeled and de-veined shrimp 1/2 tsp Durn Good Hot Sauce 1/2 cup Durn Good Bloody Mary Mix Durn Good Cajun Spice Blend
Heat oil in a saucepan over medium heat. Add the kielbasa Sprinkle with Durn Good Cajun Blend. Cook until brown. Add tomatoes with their liquid along with 1/2 cup Durn Good Bloody Mary Mix and the 1/2 tsp Durn Good Hot Sauce Crush mixture with back of a spoon. Bring to a boil. Add the rice mix and reduce heat. Cook for time specified on the rice package. Add shrimp, stir, cover and cook until pink (3 to 4 minutes) Spoon onto plates.
