Cooking with Watts Sauce

Cooking with Watts Sauce

These recipes are excerpts from a larger collection of recipes. An

official Watts Sauce Cookbook is planned for publication soon.

Recipes are created for larger serving portions in mind. If desired,

recipes may be cut in half for smaller serving portions.

The History of Watts Sauce

The love of spicy food has exploded in the last few decades. Americans have long

appreciated our delicious history of established “Good O’ Southern Cooking”

while now experiencing an ever growing populace of diverse cultures; all with the

fundamental appetite for hot and spicy foods.

Our old family recipe of the Watts Sauce is supported by this growing demand for

cuisine with a kick! Created by my grandfather on his Kentucky farm in the 1930s,

the Watts Sauce was used for barbecuing mainly chicken and pork. Now this sauce

has become so versatile, it is the next generation of a spicy product that will

become a household name!

In the last two generations, grandpa’s recipe has been perfected into this current

unique taste. Watts Sauce is a multifaceted sauce, an amazing ingredient for

cooking, but can be considered spicy ketchup when used as a condiment, a dip or

spread. It can be used on clams and oysters or just a dip with Saltines crackers for

snacking.

The Watts Sauce lends itself to combining many different ingredients to create

other sauces too. We offer a separate barbecue sauce and cocktail sauce. Both

made from our eight hour simmered Watts Sauce.

Currently, there are over 60 different recipes using the Watts Sauce. Watts Sauce is

used in meatloaf, fajitas, sandwiches and omelets. It’s great for basting shish

kebab, pork ribs, shrimp and beef roast. It has been used in creating salad

dressings, Creole dishes, appetizers, soups and many other entre sauces. There is

no end to the creative use of the Watts Sauce. It is deliciously low in calories; no

high fructose corn syrup or preservatives and is gluten-free.

Everybody who tries and loves The Watts Sauce tend to agree that this old

delicious family recipe is evolving into its own place within this spicy modern

world. A must in every kitchen! Watts Sauce is far more than a delicious

experience; it is down-right Real Southern Hot-Spice-tality!

Watts Sauce as BBQ Sauce

Use as is for Chicken Pork and Kabobs. For best results, begin grilling food without Watts Sauce. Brush Watts Sauce onto meats last half an hour of cooking. Brush extra sauce as meat cooks. Be careful to rotate and flip meat while cooking to avoid BBQ burning.

Watts Ultimate Shrimp Cocktail Sauce

 2 cups Watts Sauce

 1 Tbs Prepared Horseradish

 2 tsp Worcestershire sauce

 2 tsp lime juice

 ¼ tsp garlic salt

Easy Bloody Mary Mix

Ingredients

12 oz V8 Vegetable Juice

3 tablespoons Ultimate Watts Cocktail Sauce 1 tablespoon Olive Juice

1 teaspoon Pickle Juice 1/8 teaspoon Celery Salt Fresh ground black pepper 1 oz Vodka of Choice ( optional)

Splash of Tabasco Pepper Sauce (optional)

Directions

Combine ingredients, stirring well to thoroughly mix. Add Tabasco if desiring more heat to the mixture. Serve cold with assortment of vegetables and a lime or lemon wedge as garnish. Makes two servings.

Spicy Roasted Red Pepper Dip

 12 ounces jarred roasted red peppers, drained (about 1 cup) or combination of roasted bell peppers, cherry tomatoes, onions, mushrooms, zucchini(about 1-2 cups)

 ½ cup sour cream (fat-free may be substituted)

 2 tablespoons Low fat Greek Yogurt

 ¼ cup mayonnaise (fat-free may be substituted)

 2 scallions, chopped

 2 garlic cloves, crushed

 2 tablespoons dried dill

 1 tablespoon dried parsley (or ¼ cup fresh parsley)

 1 tablespoon dried basil (or ¼ cup fresh basil)

 ¼ cup Watts Sauce

 ¼ cup Smoked Gouda Cheese, finely shredded

 1/4 teaspoon salt

 1/8 teaspoon black pepper

Directions:

Combine roasted vegetables in a blender or food processor and blend. Add all remaining ingredients and blend until smooth. If needed, add more salt and pepper to taste.

Refrigerate until ready to serve. Serve with choice of fresh cutup vegetables or crackers.

N O T E S

Fresh Roasted Pepper Procedure:

There is nothing better than freshly roasted bell peppers. If you have a bunch of fresh red peppers and the time, roast them in the oven or in a hot pan. To roast, toss peppers with a little bit of olive oil, place on a baking sheet and roast in 400-degree F oven for about 15-20 minutes. If using a pan stove-top, heat pan over medium-high heat and place peppers in pan, turn every minute or so to roast each side. The same technique can be done over an

open flame, carefully turning peppers using heat-proof tongs. If roasting your own, use the same amount called for in the recipe above.

Spicy Bacon-Ranch Dip

 1 cup Sour Cream or Greek Yogurt

 1 cup mayonnaise

 1 package of Ranch Dip Seasoning Mix

 ½ cup Watts Sauce

 5 slices bacon, cooked and chopped

 2 teaspoons dry mustard

 1 teaspoon fresh cilantro, finely chopped

Directions:

In a medium bowl, whisk together 1 packet Ranch Dip Seasoning Mix with sour cream or Greek Yogurt and mayo. Stir bacon into sour cream/ranch dip.

Combine Watts Sauce, cilantro and mustard into sour cream mix until evenly blended. Place in fridge for a couple of hours to allow flavors to meld together. Serve with mixed cut vegetables, whole wheat crackers, corn chips or thin slices of toast.

Spicy Chipotle Ranch Dip

 ¼ cup Ranch dressing

 ½ cup sour cream

 2 tablespoons Watts Sauce

 1 teaspoon chipotle chili powder

Directions:

Mix thoroughly in a small bowl using a whisk and place in fridge for a couple of hours to allow flavors to meld together.

Serve with mixed cut vegetables, crackers, corn chips or thin slices of toast.

Watts Sauce Dips

Ultimate Crab Dip

Ingredients:

 8 oz Cream Cheese

 9 oz Watts Ultimate Cocktail Sauce

 1 can cooked crab meat

 ½ lemon

 Whole grain crackers (approx. 50)

Directions:

Open and drain the can of crab meat. Leaving the crab meat intact within the can, squeeze lemon juice over the crab meat.

In a round ½ inch serving plate, spread evenly the cream cheese, covering the bottom of the plate. Then evenly spread the Watts Cocktail Sauce over the cream cheese. Finally, spread the crab meat evenly over the sauce.

Place the wholegrain crackers along the entire rim of the dip, forming a double layer. Finish by randomly but sparingly placing crackers all around the entire surface of the dip.

Bacon Wrapped Water Chestnuts

INGREDIENTS:

 2 (8 oz) cans of water chestnuts, drained

 12 pieces bacon (preferred Center Cut)

 ½ cup Watts Original Barbecue Sauce

 Toothpicks (approx...40)

DIRECTIONS:

1. Preheat the oven to 350. Place 40 toothpicks in a dish, covering them in cool water and let soak for 5 minutes.

2. With a sharp scissors or large knife, cut the bacon strips into even thirds. Wrap each water chestnut with the bacon slice and secure the bacon by stabbing a toothpick through the whole thing. Continue until all water chestnuts are wrapped.

3. Place the wrapped water chestnuts on the baking sheet and bake for 25 - 30 minutes or until bacon becomes crispy. Make sure that the bacon does not burn.

4. Remove water chestnuts from oven. With a pastry brush, baste each water chestnut with Watts Ultimate Barbecue Sauce and placed back into oven. Cook for additional 5 minutes. Repeat processes one more time, rotating chestnuts and cooking for additional 10 minutes. If desires, add any remaining sauce to chestnuts 5 minutes before

completion.

5. Remove from oven and let cool slightly before serving. If not serving right away, place water chestnuts into small crockpot on warm setting. Apply additional Watts Ultimate Barbecue Sauce if desired.

Spicy Tomato Salsa

Ingredients

 1 garlic clove crushed

 1 half red onion, coarsely chopped

 3 spring onions (scallions), chopped

 ½ cup red or green bell pepper

 1/2 cup fresh cilantro leaves

 3 ripe tomatoes, seeded and coarsely chopped

 1 tablespoon olive oil

 2 tablespoons fresh lime juice

 2 teaspoons white sugar

 1/2 teaspoon Kosher Salt

 ½ tablespoon red wine vinegar

 ¼ teaspoon cumin

 ½ teaspoon white pepper

 3 tablespoons Watts Sauce

 1 fresh hot green chili, seeded and chopped (optional)

Preparation

In a food processor or blender, combine the fresh chili, garlic, chopped red onion, spring onions and cilantro leaves. Process until everything is finely chopped. Add the remaining ingredients. Pulse on and off until chopped; the tomato salsa should be chunky in texture. Transfer to a bowl and taste for extra seasoning (add salt, black pepper or cayenne pepper if desired). Apply fresh chili pepper for a hotter flavor. Refrigerate for at least one hour. Let salsa become room temperature when serving. This salsa is best served the day it is made but will keep for up to a week in the refrigerator.

Chili Bean Dip

Ingredients

 ½ - 1 cup Watts Sauce (depending on desired hotness)

 ¼ cup red Bell Pepper

 2 garlic cloves

 1 onion

 2 tablespoons of olive oil.

 1 to 2 teaspoons of chili powder

 16 ounce can of kidney beans

 1 cup grated or shredded sharp cheddar cheese

 2 fresh green chilies.*See Note*

 1 fresh red chili, seeded (optional)*

 Red Bell Pepper strips (optional)

 Salt-and-pepper to taste.

NOTE:

MILD For a mild dip, use ½ cup Watts Sauce. Decorate with red bell pepper strips. HOT For a hint of hot spice; use 1 cup Watts Sauce (green chilies optional).

Decorate with red bell pepper strips.

VERY HOT For a very spicy dip use 1 cup Watts Sauce and green chilies; use red

(Chili Bean Dip Cont…)

Cooking Instructions

Combine spices (except chili powder) and set aside. Cut up all the vegetables and set aside. If using green chilies (see Note above), slit the green chilies and use a knife or small spoon to scrape out the seeds. Do the same with the Red Bell Pepper. Finely chop the peppers and onions and crush the garlic.

In a large skillet, heat the olive oil and add the garlic, onion, bell pepper, green chilies. Cook gently for 5 min., stirring often, until the onions become transparent, but not brown. Add the chili powder and cook an additional 2 minutes, stirring often.

Drain the kidney beans, reserving the liquid in which they were canned. Set aside 2 tablespoons of the beans and 4 tablespoons of liquid. Puree the remaining beans in a food processor, mixing wand or blender.

Spoon the pureed beans into the skillet and stir in 4 tablespoons of the reserved can bean liquid; mixing well. Add in Watts Sauce, stir and cook for 5 minutes. Stir in the reserved whole kidney beans and ¾ cup cheddar cheese. Cook gently for 2 to 3 min., stirring regularly until the cheese melts. Add salt and pepper to taste. Spoon the dip into for individual serving bowls. Add remaining shredded cheese. Place into preheated oven and quickly melt cheese. Top with bell pepper or red chili strips. Serve warm.

Homemade Baked French Fries

Ingredients

 2-3 Russet Potatoes or 4-5 Red Potatoes

 Olive Oil ( approx. 4 -6

tablespoons)

 Kosher Salt (approx. 2-3

tablespoons)

 Other Seasoning – Optional

 Watts Sauce, for dipping

Directions

Scrub potatoes well. Cut up into slices (1/2 inch thick). Coat potatoes with olive oil and then sprinkle salt. Bake potatoes slices in oven at 400 for 20 minutes or until brown. Rotate potatoes slices routinely while baking. Sprinkle more salt during last rotation.

Note: For even cooking of slices, cook larger slices and smaller potatoes slices on

separate cooking sheets due to the smaller cuts will cook faster. Perfect for dipping into Watts Sauce.

Suggestion: Try following recipe but with sweet potatoes and us the Watts

Southwestern Breakfast Burritos

Ingredients:

 1 med onion, chopped

 1 can black or pinto beans (or 1 cup cooked)

 5 eggs

 ½ cup shredded cheddar cheese

 4 whole wheat or corn tortillas

 1

tablespoon

Preparation:

Sauté onion in olive oil until transparent. Add beans; simmer 1-2 minutes. Break eggs into pan, stirring often. Add cheese into mixture until melted and fully

blended. Fill tortillas (adding some Watts Sauce: optional); roll up and place back into pan. Cook in pan until tortilla is lightly crisp. Place onto plate and drizzle Watts Sauce on top and serve.

Note: Variations of tortilla filling: combination of egg, hash browns; rice; potatoes (mash or diced); cooked grains; etc. Experiment and create!

Spanish Rice

Ingredients

 2 tablespoons oil

 2 cups uncooked white rice

 2 cups chicken broth

 1 cup chunky salsa

 1 onion, chopped

 1/2 red bell pepper, chopped

 1/2 green bell pepper, chopped

 1 teaspoon dried mustard

 1 teaspoon garlic powder

 1/2 teaspoon salt

 1 (12 or 14.5 oz) can diced tomatoes

 1 cup tomato juice

 1/2 cup Watts Sauce

 1/4 cup water

Directions

Heat oil in a large, heavy skillet over medium heat. Stir in onion and rice into skillet, stirring often. After 3 minutes, stir in red bell pepper and green bell pepper, and cook until tender or until the rice becomes slightly brown.

Once rice begins to brown, stir in mustard, garlic powder, salt, tomatoes, tomato juice; chicken broth, Watts Sauce and salsa. Bring to a boil. Reduce heat, add water, cover and simmer 20 minutes, until liquid has been absorbed.

Southwestern Salad

Ingredients

 Bed of greens

 1/8 cup Chopped green onion

 ½ cup black beans

 ½ cup corn

 ½ cup tomato, chopped

 ½ cup shredded sharp cheddar cheese

 ¼ cup Watts Sauce

 ¼ cup Nonfat Greek yogurt

 Salt and black pepper

 Corn Tortilla chips

Directions

1. Combine greens and then layer with onion, black beans, corn and tomato. 2. Salad Dressing: Combining equal parts of nonfat Greek yogurt and Watts

Sauce. Mix well.

3. Pour dressing over salad and salt and pepper to taste 4. Crushed corn tortilla chips and sprinkle on top of salad

Note: This salad dish is great as an entrée but can be divided in half for side salads

Veggie Wraps

Ingredients

 Wrap of choice: corn, flour, wheat, whole grain, or iceberg lettuce leafs

 Baby Spinach leafs

 1/8 cup chopped green onion

 ½ cup (each) chopped cucumber, mushrooms, purple onion, bell pepper, black olives

 ½ cup tomato, (thinly sliced or cubed)

 ½ cup shredded sharp cheddar cheese

 ¼ cup Watts Sauce

 ¼ cup Nonfat Greek yogurt

 2

tablespoon

 Salt and black pepper

 Fresh parsley or oregano to taste (Optional)

Food preparation

1. Salad Dressing: Equal parts nonfat Greek yogurt and Watts Sauce. Mix well 2. Take tortilla or firm iceberg lettuce leaves and spread on salad dressing. 3. Layer baby spinach leaves over surface of sauce.

4. Mix vegetables, tomatoes and cheese together in a bowl or layer individually along with cheese onto wrap.

5. Sprinkle with fresh dill and parsley or oregano 6. Salt and pepper to taste

Pulled Pork

Ingredients

 3 pounds of pork tenderloin

 3 bottles Stout or Ale Beer

 1 – 2 Cups Watts Sauce

 1/4 cup water

Directions:

Roast meat in oven at 325

until done

Place in deep saucepan. Add beer, covering meat. Simmer for 3-4 hours or until meat is falling apart. Separate meat from beer and tear into small shredded portions.

Pour in 1 to 2 cups Watts Sauce to desired consistency and mix well. Add water and cook on stove 10 – 15 minutes. Served plain, or serve over whole-grain buns if desired.

Chicken Tenders

Ingredients

 2 – 4 chicken breasts (sliced into thirds)

 2

tablespoons

 ½ cup white wine

 1 cup Watts Sauce

 1 small onion

 ½ lemon

 1 small clove garlic (diced)

 salt/pepper

Directions

Heat oil in a large, heavy skillet over medium heat. Stir in onion and garlic, and cook until tender, about 5 minutes. Add in chicken strips and begin to brown, flipping chicken to cook evenly. Add wine and continue to flip chicken while squeezing lemon juice onto chicken strips. Add salt and pepper to taste. Once chicken begins to brown, add Watts Sauce and cook evenly by turning.

Stuffed Meatloaf

Ingredients

 1 1/2 pounds ground sirloin. (For Game Meat: 1/2-pound ground veal, venison, bison

or combination)

 1/2-pound ground veal

 1-pound mild Italian sausage.

 1 cup seasoned breadcrumbs

 1 cup Parmesan cheese, grated

 1 tablespoon garlic, minced

 1/4 cup milk

 Two eggs

 Salt and pepper to taste.

 1/8 teaspoon Worchester Sauce.

 Fresh spinach leaves approximately 20 to 24 leaves.

 8 ounces package sliced ham, pepperoni, or salami.

 1/2 cup mozzarella cheese, shredded

 1 cup Watts Sauce.

Cooking instructions

 Mix the first 10 ingredients together.

 On wax paper or Saran wrapped; pat down meat mixture to form 8 X 12-inch rectangle about 1/2 inch thick, using bear hands or rolling pin.

 Cover the mixture with sliced ham; take care not to overlap. (You may substitute with other meats of your choice.)

 Layer the ham with separate layers of spinach and cheese. (Drizzle Watts Sauce onto mixture – optional)

 Starting at the narrow end 8 inches, roll mixture, jellyroll fashion, lifting wax paper to help shape the role. Once rolled, seal the edges of meat by pinching. This will prevent melted cheese from spilling out while cooking.

 Place rolled loaf, seemed side up, directly in baking pan and place into oven. Bake at 400 for 1 hour 40 min.

 Cover top with Watts Sauce and bake for an additional 10 min. at 325 degrees.

Red Beans and Rice with Andouille Sausage

Ingredients

 2 tablespoons olive oil

 1 LB Andouille Sausage

 3-4 bottles Stout or Ale Beer

 3 stalks celery, diced

 1 onion, diced

 1 red or green pepper, diced

 2 cloves garlic

 1 cup Watts Sauce

 1 bay leaf

 ¼ teaspoon ground fennel

 ½ teaspoon paprika

 ¼ black pepper and salt

 2 cups dried red or kidney beans or 2 canned kidney beans

 2 cups white rice

 2 cup water

 4 cup chicken broth

Directions

Prepare dried red or kidney beans. Soak two cups of beans overnight in 4-6 cups water. Drain water from beans. Add beer (2-3 bottles) until beans are covered and cook until tender, adding water if necessary. Drain and set aside. Combine spices together and set aside.

Heat olive oil in a large Dutch oven over medium-high heat. Add chopped onion, chopped bell pepper, celery, minced garlic, and sausage; sauté 5 minutes or until vegetables are tender. Stir in spices and cook for additional two minutes. Remove sausage and cut into ¼ thick widths. Add back into mixture.

Then combine 1 cup broth, 1 cup water, Watts Sauce, 1 bottle beer and red beans to mixture; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Let stand 5 minutes. Discard bay leaf.

Separately, in a large pan, brings 1 cup water and the remaining chicken broth to a boil. Add rice, reduce heat to a simmer, cover and cook until rice is done. Do not stir rice while cooking. Combine rice into mixture and stir. Cook for another 5 minutes. Remove & Serve.