Uncle Dougie's - Misc Recipes

Sure-Fire "Torpedo Rice"

The simple side-dish to spice up any menu!

This is what youll need:

1/2

cups Uncle Dougie's Torpedo Juice

strips bacon, cooked & crumbled

cup chopped onions

stalks of celery, chopped

cup long grain rice

clove garlic (or to taste)

Tbs butter

In a medium sauce pan combine Torpedo Juice, 1 cup of water, bacon, butter, garlic, onion and celery. Bring to a boil, add rice, reduce to a simmer and cover tightly. Simmer until rice is tender and liquid is absorbed (about 25 min.)

Added bonus: for an easy entree, double the recipe and add 1lb. of fresh cooked shrimp, and perhaps some diced cooked summer sausage.

Dougie Tip: Try adding Torpedo Juice as a partial substitute to water for Rice Pilaf or Spanish Rice.

BACK to Compass BACK to Recipe Page

BACK to Top

"Dougied" Eggs

Deviled eggs will never be the same!

This is what youll need:

1/4

eggs

Tbs mayonnaise or Miracle Whip

Tbs Uncle Dougie's Little Zip mustard

All-Purpose Seasoning

paprika

Uncle Dougie's Original Grub Rub

In case you haven't made deviled eggs, here's a quick way: Boil enough water to be able to cover the amount of eggs you will be using. With the heat on medium high, and when the water comes to a boil, gently lower the eggs into the water using a slotted spoon. After all of the eggs are in the water, set a timer for 18 minutes. Remove the pot with the eggs from the heat and drain out the water. I rinse them in cold water and then add some ice cubes to the cold water and let them set. Peel the eggs and rinse them thoroughly. Then, cut them in half length ways. Remove the yolk in put into a separate bowl. I use a fun Tupperware container made for deviled eggs, but you can also line them up on a plate.

With a fork, mash up the yolks completely. Add the mayonnaise, and mix thoroughly. Then, add the Little Zip Mustard, and again mix well. Add the All-Purpose Seasoning, and any other seasoning that you like. Take a little taste to make sure it is perfect! Spoon the yolk mixture into each of the egg white halves. Sprinkle paprika on the top and watch them get gobbled up!

Dougie Tip: Try using the Original Grub Rub instead of paprika for a whole new kick to the eggs.

BACK to Compass BACK to Recipe Page

BACK to Top

"Dougie Dog"

The hotdog that tops all the others!

This is what youll need:

hot dogs

hot dog buns

Uncle Dougie's One Hot Tomato spicy ketchup

Uncle Dougie's Little Zip mustard

Uncle Dougie's Grande Palazzo Mild Deli Spread

There's really not a recipe here, but it deserves to be written down. Cook the hot dogs on the grill, but don't burn them! Cook extras and then keep the leftovers in the fridge. When you want to have a quick dog, all you have to do is warm it in the microwave, and you still get that great grilled taste.

Simply put the ketchup, mustard and deli spread on the hot dog while it rests comfortably in it's bun. Open your mouth wide and take a big bite! Great isn't it!!

Dougie Tip: Try using the Hot and Spicy Deli Spread to really give your taste buds a blast!

BACK to Compass BACK to Recipe Page

BACK to Top

Muffuletta Sandwich

The easy way if you aren't in the Big Easy!

Now you can enjoy the authentic New Orleans Muffuletta (pronounced "muff-uh-LOT-uh") anywhere in the world! Good news: it's easy, and it's the real thing! Instead of the olive salad, I use the Mild Deli Spread from Uncle Dougie. I live in a suburb of Chicago, a thousand miles away from New Orleans and any store that keeps Muffuletta Bread on the shelves! The muffuletta bread recipe uses a bread machine to prepare the dough. It takes three hours, but only a few minutes of actual work.

This is what youll need:

oz. salami, thinly sliced (Genoa preferred)

oz. Italian ham, thinly sliced (Cappicola or Prosciutto preferred)

oz. Provolone cheese, thinly sliced

cup Uncle Dougie's Mild Deli Spread

loaf muffuletta bread (recipe below)

Cut bread in half crosswise. Spread each half with Deli Spread. Pile on several layers of salami, ham, and cheese. Press down slightly. Cut sandwich in quarters. Makes 1 to 4 servings, depending on the appetite! Some like a warm sandwich, so you can put this into an oven until the cheese is slightly melted.

Now, I have discovered something quite by accident. You can actually make smaller sandwiches without the muffuletta bread. It wont be the authentic taste, but if you dont have any muffuletta bread available, wouldnt a similar version be better than no sandwich at all? Simply take your favorite hamburger sized bun (I like the potato bread type) and use either the meat listed above, or you can use Healthy Choice meats and provolone cheese slices. I put a little mayonnaise on the top bun, then about 2 tablespoons of the Deli Spread. I put a couple of slices of each of the meats, and a slice (or two!) of cheese. I like to put this into the microwave and heat it for about 30 seconds.

You can't create a real Muffuletta sandwich on sliced bread -- the Deli Spread is too juicy and will make a soggy mess. In a pinch, you can use French bread or sub loaf, but you MUST have authentic Muffuletta Bread to appreciate the full experience. If you don't live in New Orleans, where you can buy it at most any corner grocery, use a bread machine version -- it's easy!

Muffuletta Bread

1 1/2

cup water

Tbs sugar

tsps salt

Tbs vegetable shortening

cups bread flour

pkg (1 1/4 tsp) active dry yeast

Place all ingredients in the bread machine's pan. Use the dough setting. When finished, form into a one inch high circle on a lightly floured surface, and place on a lightly oiled foil square. Cover with damp paper towel and allow to rise. Place rack in center of oven. Preheat oven to 425F (22OC). Remove paper towel. Bake loaf on the foil square in center of preheated oven for 10 minutes. Reduce heat to 375F (190C) and bake for another 25 minutes. The loaf is done when it sounds hollow when tapped. Cool completely on a rack before slicing.

Click here for a printer-friendly version

BACK to Compass BACK to Recipe Page

BACK to Top

Dougie-Style Pizza

Dougie up your favorite home-made pizza!

This is what youll need:

Any prepared pizza dough, or something like Boboli Pizza Crusts

Canned mushroom slices or fresh mushrooms

Sliced or chopped ripe (black) olives

Provolone, mozzarella, and shredded Colby / Monterrey Jack cheeses

Rinaldi (if you can find it) Four Cheese Tomato Sauce (tastes like Marinara)

Uncle Dougie's Grande Palazzo Mild Deli Spread (or Hot Deli Spread for a real kick)

Any other of your favorite pizza toppings (I like cooked, crumbled sausage, or pepperoni)

If you love to make home-made pizza, here is a sure-to-please recipe that will be a family favorite. Start off with either a made-from-scratch pizza dough, a prepared pizza dough, or even a Boboli Pizza Crust. Follow the directions for whichever style you prefer. The Boboli Pizza Crusts are exceptional for those that are in a hurry. Cook any of these on a pizza stone, and the results will be even better!

For the piling on of the ingredients, let's assume that I'm referring to the Boboli Pizza Crusts. I start with the provolone. Typically, you will only find it in round slices, so all you need to do it rip it up in small pieces and spread over the dough. Yep, that's right, don't add the tomato sauce first, but after you put about 2 to 3 slices of the provolone all over the top of the dough. Now you can add the sauce, but not too much. One of the biggest mistakes with making pizzas at home is that too much sauce is dumped on, not only making a soggy mess, but overpowering all of the other toppings.

It's not exactly rocket science from here. Add the mozzarella, mushrooms, Deli Spread, and other toppings, followed up with the shredded Colby / Monterrey Jack cheese. Finish with the black olives, and cook according to the dough or bread shell instructions.

Dougie Tip: Try shaking some Original Grub Rub before you bake, and for a little more heat, use "With a Bite" Grub Rub. Of course, any fresh, hot, cheesy pizza is even better with some shakes of Uncle Dougie's Lil' Boom Sauce!

BACK to Compass BACK to Recipe Page

BACK to Top