Crispy Panko Chicken

Ingredients:

1 Pound Chicken Breast sliced into strips

2 Cups Panko

1 Cup Buttermilk

3 Tablespoon Turf Seasoning

2 eggs scrambled for dipping

1/4 Cup Flour

3 Cups hot fry canola oil 350 degrees

Place cut chicken into a bowl, add buttermilk and turf seasoning. Mix well and let sit at least 4 hours or overnight covered.

Take chicken and roll in flour, then dip in egg, shake off excess then roll in and cover with panko, set aside until you are done with all pieces of chicken.

Heat up fry oil until temperature is 350, not any higher; or panko will burn before chicken is cooked. Place chicken in hot oil and cook until it floats to the top of the oil like a log. Chicken internal temperature should be at least 165 degrees. Chicken should be golden brown. Place cooked chicken on a draining try or paper towels to drain oil after frying. cool for a few minutes and serve with your favorite dips or toppings like our Das Hot sauce. Enjoy!!

Roasted Pork Loin

Ingredients:

4 pound whole pork loin

Turf seasoning

3 tablespoon olive oil

2 tablespoon chopped fresh rosemary

3 tablespoon Kosher salt

Rub fresh pork loin with olive oil, then mix salt and rosemary together and rub on the pork loin then heavily season with Turf seasoning and let stand for about 15 minutes until the loin becomes room temperature. place pork loin on a shallow baking pan or tray, it allows the roast to brown better.

Turn oven on and pre-heat until 350 degrees, place loin in oven and roast for about 1 1/2 hours or until the loin is at 155 degrees, remove loin to board and let sit on counter to cool and set for about 10 minutes.

If you want a glaze, save the drippings, mix equal parts 3 tablespoon butter and flour ( tapioca flour if you are gluten free), add dripping and about a cup of water, mix the rue and bring to a boil, add salt, pepper to taste. If glaze is too thick add a little more water, if not set aside and use on sliced loin. Enjoy!!

Best Hot Chicken Wings (Das Bull)

Ingredients:

24 jumbo chicken wings

1 Cup rice flour

1/2 Cup Das Hot sauce

1/2 Cup melted butter

1 Tsp Turf Seasoning

Canola Oil to Fry

Heat fry oil to 350 degree, while waiting for oil to heat; Wash and let wings drip out excess water and then coat with rice flour. when oil is at 350 degrees, deep fry chicken until done, internal temperature of at least 165 degrees Fahrenheit. Wings will float flat as a wooden plank on top of oil a this time.

while wings are cooking, melt butter and mix Das Hot and melted butter together and sprinkle Turf seasoning about 1 tablespoon. when chicken is done, quickly drain and coat chicken with sauce. Serve with a side of your favorite sauce and veggies. Enjoy…

Cheese Shrimp & Grits

Ingredients:

10 Jumbo Shrimp cleaned and deveined, tail on

Surf Seasoning

2 teaspoon olive oil

Turf Seasoning

1/2 cup old fashion grits

2 cups chicken broth

2 tablespoon butter

4 tablespoon heavy cream

4 strips of bacon chopped

3 ounces shredded cheddar

1 ounce grated parmesan cheese

In sauce pan, cook bacon until crisp, add chicken broth, bring to boil. When broth is in full boil, add grits and lower flame to simmer. Cook grits until tender, add butter, heavy cream, cheddar and parmesan. Mix well, Turf seasoning to desired taste. leave on side.

Sprinkle Surf all over shrimp and sautéed shrimp in fry pan with olive oil until done, about 2 minutes on each side. place over grits and serve immediately. Enjoy!!