October 02 2021 06:00 pm

Dale’s Shrimp Kabobs

  •  Onions 
  • Shrimp 
  • Green Peppers 
  • Mushrooms 
  • Tomato 
  • Dale’s Seasoning 
  • Butter

To begin making Dale’s Shrimp Kabobs, place onions, shrimp, green peppers, mushrooms and tomato on skewers. Then, marinate in Dale’s Seasoning for approximately 15 minutes.

Next, place on a grill or in a broiler and cook until done, basting with dale’s and a small amount of melted butter.

Black Eyed Pea Salsa

  • 2 15 oz. cans black eyed peas, drained and rinsed (3 cups) 
  • 1 yellow bell pepper, seeds removed, diced (1 1/4 cup) 
  • ½ cup diced red onion 
  • 1 pint cherry tomatoes, diced (1 1/2 cups) 
  • 1 jalapeno, seeds and ribs removed, finely chopped 
  • ¼ cup chopped cilantro 
  • 2 tbsp olive oil 
  • 2 tbsp red wine vinegar 
  • 3 tbsp Dale’s Seasoning 
  • 1 tsp ground cumin

The most work you’ll have to do for Dale’s Texas Caviar is in the first step!

In a large mixing bowl, combine the black eyed peas, bell pepper, red onion, cherry tomatoes, jalapeno, garlic, cilantro, olive oil, vinegar, Dale’s , and ground cumin. Pro Tip: You can sub in cooked fresh or frozen black eyed peas. 3 cups is the equivalent of 2 drained cans.

Next, mix well to combine and serve along side tortilla or pita chips!

Note: Make 1-2 days in advance to let the flavors meld. Just add the cilantro right before serving in order to keep your Dale’s Texas Caviar bright and fresh!

Note: This makes about 7 cups of salsa. Large quantity- perfect for entertaining!

Steak & Eggs

  • 1 lb small red skin potatoes
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¾ lb. – 1 lb. Dale’s Grilled Flank Steak (recipe below)
  • 8 sunny-side up eggs
  • 1 tablespoon chopped fresh parsley

Place the potatoes in a medium pot.  Cover with cold water and season the water generously with salt. Bring to a boil over high heat, then reduce heat to medium and let simmer until potatoes are tender, 15-18 minutes.  Drain and let cool to room temperature. (These can be boiled the day before and refrigerated overnight.). Quarter each of the potatoes.

Add the butter to a large cast-iron skillet and melt over medium-high heat. Add the potatoes in a single layer. Season with salt and pepper. Cook for 3-4 minutes until golden on one side, then toss in the pan.  Cook 3-4 more minutes until golden all over. 

Divide the steak and potatoes evenly on 4 plates. Sprinkle chopped parsley over the potatoes.  Add two eggs to each plate and drizzle the steak and eggs with Dale’s Steak Sauce. 

Tip:  Sub frozen hash-brown potatoes for the redskin potatoes to make this “Breakfast for Dinner” Meal even easier to get on the table!

Dale’s Meatloaf

  • 3 lbs ground beef, 90/10
  • 1/2 yellow onion, grated (about 1/2 cup grated)
  • 1 clove garlic, finely chopped
  • 2 tablespoons Dale’s Original Seasoning
  • 2 tablespoons chopped fresh parsley, plus more for serving
  • 1 cup panko style breadcrumbs
  • 2 whole eggs
  • 1/4 cup Dale’s Steak Sauce, plus more for serving
  • 1/4 cup ketchup
  • Mashed potatoes and green beans, for serving

Preheat oven to 350 degrees.

In a large bowl, combine the beef, onion, garlic, Dale’s Original Seasoning, pepper, parsley, breadcrumbs, and eggs.  Mix well, but gently, to combine. 

Spray a baking sheet with non-stick cooking spray.  Place the beef mixture on the tray and pat into a loaf shape, about 12-inches long and 4-inches wide.

In a small bowl, mix together the Dale’s Steak Sauce and the ketchup.  Brush all over the top and side of the meatloaf.  Place in the oven and bake for 1 hour and 15 minutes, or until the internal temperature is 160 degrees fahrenheit.  Let rest 10 minutes, then slice and serve with mashed potatoes and green beans. 

Tip:  Meatloaf can be mixed and formed the day before (Step 1-2). Store in the refrigerator, covered with plastic wrap until ready to brush with sauce and bake.

Dale’s Hot Spinach, Bacon, and Pimento Dip

  • 1 10 oz. pkg frozen spinach 
  • 8 bacon, cut into 1/2″ pieces 
  • 1 8 oz. package cream cheese, room temperature 
  • ⅓ cup mayonnaise 
  • 4 tsp Dale’s Seasoning 
  • ¼ cup whole milk 
  • 1 4 oz. jar diced pimentos, drained 
  • 1 8 oz. can sliced water chestnuts, drained and chopped 
  • 2 grated Monterey Jack cheese, divided

Preheat the oven to 350 degrees.

Place unwrapped, frozen spinach in a medium, microwave-safe bowl and add 2 tablespoons of water and cover. Microwave on high for 2 minutes and 30 seconds. Remove and break up with a fork. Cover and return to the microwave for another 30 seconds. Next, drain in a colander, pressing with a towel to remove as much liquid as possible.

Meanwhile, heat a medium skillet over medium heat. Add the bacon. Continue to cook 6-8 minutes or until golden and crispy. Reserve 2 tablespoons of bacon fat and drain the remaining bacon on a paper towel lined plate.

In a large bowl, mix together the cream cheese, mayonnaise, Dale’s and milk. Add the drained spinach, bacon pieces, reserved bacon fat, pimentos, water chestnuts and 1 ½ cups grated cheese. Mix well to combine. Place in a 1 quart baking dish and top with remaining cheese. Cover and bake for 20 minutes. Remove cover and finish baking until lightly browned on top, another 10 minutes or until bubbly.

Finally, serve with pita chips, crackers or chopped veggies.

Note: If you’d like to make this dip spicy, sub pepper jack cheese for the Monterey Jack cheese and finish with a few dashes of hot sauce.

Dale’s Steak Sauce Sandwich

  • 8 pieces of thick cut Texas Toast
  • 3 tablespoons butter, melted
  • 1 teaspoon garlic salt
  • 8 pieces of lettuce
  • 1 lb Dale’s Grilled Flank Steak (recipe below)
  • 4 pieces of Dale’s Charred Red Onions (recipe below)
  • Dale’s Steak Sauce

Toast the bread in a toaster until golden, or under an oven broiler for about 1 minute per side.  Brush one side of each piece of toast all over with melted butter.  Sprinkle with garlic salt. 

Top 4 pieces of the bread, on the buttery side, with the pieces of lettuce.  Thinly slice the steak against the grain, and divide evenly over the lettuce.  Thinly slice the red onions lengthwise to create strips, then place on top of steak.  Drizzle each sandwich with as much Dale’s Steak Sauce as you like. Top with another slice Texas Toast, buttery side down.  Serve immediately. 

Tip: If you’ve wanted to try arugula on a sandwich, this is the perfect recipe to try it!  Its peppery flavor goes great with this garlicky steak and onion sandwich. 

Dale’s Grilled Flank Steak

  • 3 lb flank steak (2, 1 ½ lb pieces)
  • ¾ cup Dale’s Steak Sauce, plus more for serving

Heat a gas grill on medium-high heat for 5 minutes. Turn off ½ of the burners and lightly oil the grates.

Place the steak on the side of the grill over the flame.  Cover and cook for 3 minutes.  Flip the steak and leave it over the flame side of the grill.  Brush all over with Dale’s Steak sauce. Cover and cook 3 minutes.

Flip the steak once again and move to the side with no flame. Continue to brush with sauce, flip, and cover, every 2-3 minutes, until internal temperature of the steak reaches 135 degrees for medium done-ness. Remove the steak from the grill and place on a cutting board.  Let rest 5 minutes, thinly slice against the grain, and serve with more Dale’s Steak Sauce. 

Dale’s Extra Crispy Oven Baked Chicken Wings

  • 2 lbs chicken wings, a mix of drummettes and wingettes
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon light brown sugar
  • 1/4 cup Dale’s steak sauce, plus more for serving

Pat chicken wings very dry with a paper towel.  Line a baking sheet with aluminum foil, and place a wire cooling rack on top.  Spray the rack with nonstick cooking spray.  In a large bowl, combine the salt, baking powder, and light brown sugar.  Add the wings and toss well to coat evenly.  Place the wings on the rack, leaving space in between each wing. 

Let wings sit at room temperature for 1 hour, or refrigerate for up to 24 hours, uncovered.

Preheat oven to 450 degree Fahrenheit.  Place chicken wings on the middle rack and cook for 25 minutes.  Return to oven for 20 more minutes.  Remove wings from oven and flip once more.  Cooking 5-10 more minutes until wings are golden brown and crispy on both sides.

Drizzle wings with Dale’s steak sauce and serve more in a bowl for extra dipping!

Pulled Pork Sandwich with Dale’s Steak Sauce

  • 4 hamburger buns, toasted
  • 1 lb pulled pork
  • Dale’s Steak Sauce
  • ¼ cup sliced dill pickles
  • Coleslaw, for serving

Divide the pork evenly among the bottom halves of the hamburger buns.  Drizzle with as much Dale’s Steak Sauce as you like.  Top with pickles and the tops of the buns.  Serve with coleslaw. 

Dale’s Bacon Wrapped Filet

Dale’s Baked Beans

Dale’s Chicken and Sausage Gumbo

  • 1.50 lbs boneless, skinless chicken thighs 
  • 8 smoked sausage, cut into ½” thick slices 
  • 0.25 cup + 2 tablespoons Dale’s Reduced Sodium Blend 
  • 0.67 cup + 1 tablespoons vegetable oil 
  • 0.75 cup all-purpose flour 
  • 1 medium yellow onion, diced (about 2 cups) 
  • 1 green bell pepper, seeded and diced
  • 6 cups low sodium chicken stock 
  • 1 cup diced celery 
  • 0.50 tsp black pepper 
  • 1 tsp cayenne 
  • 1 tsp dried thyme 
  • 2 okra, cut into 1/2” thick rounds 
  • 1 bay leaf 
  • 1 lb smoked sausage, sliced into ½” rounds 
  • 0.25 sliced green onions (white & green parts) 
  • 2 tbsp finely chopped parsley 
  • 0.25 cup filé powder, optional 
  • 2 tbsp cooked white rice, hot 
  • 0.25 cup Louisiana hot sauce 
  • 810 cooked white rice, hot 
  • Louisiana hot sauce

Frist, place chicken thighs in a large plastic container or gallon sized zip top plastic bag. Next, add ¼ cup Dale’s Low-Sodium Seasoning. Marinate 1 hour. Discard seasoning and place chicken on a paper towel lined plate. Pat to dry.

Heat a large dutch oven or heavy-bottomed pot over medium heat. Add 1 tablespoons oil. Continue to add the sausage in a single layer and cook, stirring occasionally, until the fat renders and the sausage starts to brown, about 5 minutes. Reserve sausage on a plate and set aside.

Return the dutch oven to medium heat. Place the chicken in a single layer and cook, 8 minutes total, turning pieces once when they no longer stick to the bottom of the pan. Remove to a plate and let rest until cool enough to handle. Dice into 1” pieces.

Return the dutch oven to medium-low heat. Add the 2/3 cup of vegetable oil, then flour while stirring constantly. Reduce heat to medium-low and cook, stirring frequently, until the roux is medium- brown/caramel color, about 18-20 minutes. Add onions, peppers, and celery to the roux. Finally, cook until slightly softened, about 6 minutes, stirring frequently.

For more recipes, visit https://www.dalesseasoning.com/recipes/