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Recipes
 Fish
 Grilled Swordfish
 
Squeeze lemon juice on both sides of swordfish.
Brush the steak with olive oil.
Lightly to moderately apply Sweet Blazes Salmon Rub spice to both sides of the steak.
Let the steak stand for 10 minutes.
Grill steak over low to medium heat for 4-6 minutes per side. (back to top)
  Maple Glazed Chilean Sea Bass
 
Glaze the sea bass with real maple syrup in a shallow dish and sprinkle
Sweet Blazes Salmon Rub on both sides of the bass.
Lay the fish on a large size piece of heavy duty foil (shiny side up) and garnish with thin slices of lemon.
Fold foil to form an air tight pouch and grill on low to medium heat for 5-7 minutes per side. (back to top)
 Simple Baked Fish
 
Prepare the fish of your choice for the oven and cover in Sweet Blazes BBQ Sauce.  Cook until fish flakes.  Talk about simple! (back to top)		  
   
 Beef
 Beef and Beer
 
New York sirloin steak
12 oz. bottle of beer (your choice)
2 tsp. worcestershire sauce
2 tsp. Sweet Blazes Steakhouse rub
 
Place trimmed steak in a large zip lock bag along with 8 oz. of beer (the other 4 oz. are for you) Steakhouse Rub, and Worcestershire sauce. Let it sit in the refrigerator for 8-12 hours turning occasionally.

Prepare grill for low to medium heat and grill 6-8 minutes per side depending on the thickness of the steaks. (back to top)		  Sweet Sloppy Joe's
 
1-2 lbs. Ground Sirloin
1 small white onion
6 oz. Sweet Blazes BBQ Sauce
2 tbsp. oil
 
In a frying pan, add oil and onions and cook until soft.
Add ground sirloin and brown.
Drain off any excess drippings
Reduce heat, add Sweet Blazes and let simmer for 15 minutes.
Serve on soft hamburger rolls.
The Ultimate football game sandwich! (back to top)

 Lamb
 Ultimate Lamb Chops
 
2 oz. olive oil
1 tbsp. minced garlic
2 tsp. Chicken-N-Rib rub
4-6 lamb chops
 
Combine oil and garlic in a small bowl and let it sit.
Trim excess fat from chops
Sprinkle Rubs on both sides of chops and let it sit out at room temperature for 15 minutes.
Prepare grill for low to medium heat and place chops on grill.
Brush on oil and garlic mix.  Let chops cook for 6-8 minutes per side depending on thickness of the chop.
Apply garlic and oil mix to chops after turning. (back to top)		  Not Baaaad Burgers
 
2 lbs. ground lamb
2 tbsp Dijon mustard
1 tsp of Steakhouse rub
 
Combine the lamb, mustard, and Steakhouse rub in a large bowl.
Mix well with your hands and form into six patties.
Grill on low to medium heat for 6-8 minutes per side.
Great with herb buttered red bliss potatoes and fresh beans. (back to top)
   
 Pork  
Kermit's Weakness
 
1 1-2 lb. pork tenderloin
6 oz. apple cider
1 oz. balsamic vinegar
2 tbsp. chicken rib rub
 
Place tenderloin in a large zip-lock bag and add apple cider and balsamic vinegar.
Let the roast sit for 8-12 hours in the refrigerator.
Remove from bag and set on a plate.
Sprinkle rub all over the tenderloin, let it stand for 15 minutes.
Prepare grill for low to medium settings.
Cover and grill until the meat registers 160 degrees or until center is slightly pink.
Turn occasionally while cooking.
Tenderloin may be roasted or placed on a rotisserie as well. (back to top)		  Baked Sour Apple Tenderloin
 
4-6 boneless pork loin chops
4 oz. sour cream
4 oz. apple sauce
1 small sweet onion
1 tbsp South of the Border rub
 
Prepare oven to 375 degrees.  Spray a 9X9 pan with non stick spray.
Rinse the chops under warm water and pat dry.
In a large bowl combine sour cream, apple sauce, and South of the Border rub.
Place chops in with mix and coat entirely.  Remove chops and place in dish 9X9 dish.
Add remaining mix on top of chops.
Slice onion thin and spread on top of chops.
Sprinkle South of the Border over chops and bake for 45-60 minutes until pork reaches 160 degrees. (back to top)
   
 Chicken  
 Triple Glazed Chicken
 
2 lbs. boneless chicken breast
2 oz. triple sec
2 tbsp. cream cheese
2 tbsp. real bacon bits
2 tsp. Chicken-N-Rib rub
2 tbsp. olive oil
 
Cut up breast into strips or chunks.
Place olive oil in frying pan and add chicken.
Drizzle 1 oz. of triple sec over chicken and top with 1 tsp. of Chicken-N-Rib rub.
Cook over medium heat and turn when edges begin to whiten.
Turnover and repeat the remaining triple sec and spice.
Add cream cheese and bacon bits.
Stir until cheese completely melts.
Cover and simmer for 5-10 minutes.
(back to top)		  

Marinades
Chicken Marinade

1/2 cup orange juice
1/2 cup cider vinegar
14oz chicken broth
4 Tbl Wocestershire sauce
1/2 cup olive oil
3 Tbl Chicken-N-Rib Rub

Mix all ingredients in a large container and cover chicken breasts, pieces, or whole chicken, and marinade for 12-24 hours.  Zip lock bags work best but covering meat in non-porous dish or container works just as well. 		Beef Marinade

1 Cup apple juice or cider
14oz can beef broth
1/4 cup red wine vinegar
2 tbl Worcestershire sauce
3 tbl Steakhouse Rub
1 tsp dry mustard

Mix all ingredients in a large container and cover steak tips, steak, or roasts, and marinade for 12-24 hours.  Zip lock bags work best but covering meat in non-porous dish or container works just as well.

 
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Tyngsborough, MA  01879
Phone: 978-649-2718
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