RECIPES

BLACK SWAN ODB RIBS (Off Da Bone)

Fire up the grill for direct cooking at LOW heat with no drip pan. Have ready chunks, or water soaked chips of hardwood, (Hickory, Mesquite, etc). Prepare the ribs. First remove the thin shiny membrane on the bone side; at one corner of the slab, lift the membrane with a sharp knife, then peal it away from the meat and bones. Next, score the slab with one shallow cut between each bone.  Rub on some Chili Powder and Paprika.  Add wood to the grill and put on the ribs bone side down.  Your temperature should be at about 200-220 F.  Cook for 1 - 2 hours, flipping occasionally.  IMPORTANT:  slow cooking at low temperature breaks down the fibrous structural proteins in meat and makes it soft.  Slow cooking over hardwood smoke is an unbeatable combination, but the smoke is only a flavoring.  When you see the fatty tissues begin to melt and ribs soften, brush on your favorite variety of Black Swan BBQ Sauce then remove ribs from the grill and place on a large sheet of 18" width aluminum foil. Brush on a more sauce because now you are going to add the dazzling flavor of Black Swan to the smoky ribs.  Wrap in the foil and seal tightly, this prevents the ribs from drying our. Return them to the grill and reduce heat slightly to 160 - 180 F.  Cook for another 2 - 4 hours flipping periodically. Check to be sure the sauce isn't burning excessively.  If your heat is right, No one will be able to resist, or get enough of Black Swan ODB Ribs!

 WING COMMANDER SPICY CHICKEN WINGS

For grilling, remove the tip by cutting it away at the joint. Cut the skin at the "elbow" but don't sever the two pieces, (kitchen shears work great), this makes it easier to handle on the grill. For other cooking methods, cut wings at both joints and discard tips. Do not use any breading or seasoning. Do not marinade the wings. TO GRILL Set the grill for indirect cooking. Lightly oil either the grilling surface or the wings. Grill covered at moderate heat for 30 - 45 minutes, turning every 5 minutes. DO NOT OVERCOOK. Because the wings are bare, they should not burn easily. Therefore you may tend to leave them on longer. Overcooking will dry the wings out. They should be crisp on the outside and tender and juicy inside. TO BAKE Preheat oven to 425 degrees. Arrange wings on a lightly oiled, shallow baking pan. Cook for 45 minutes turning once halfway through. Wings should be crispy and golden brown. TO FRY Follow manufactures directions for your frying implement. AFTER COOKING WITH ANY OF THE ABOVE METHODS, remove the wings to a large bowl. Let stand a few minutes then thoroughly coat with warm WING COMMANDER. Toss like a salad and  serve with traditional Bleu Cheese Dressing and celery sticks. For Deep Frying:  Get the oil up to about 450 F.  Add the wings.  The oil should drop to about 350 F.  When the wings to start floating (about 10-15 minutes), they're done.

WING COMMANDER GRILLED CHICKEN SALAD

3/4 pound red potatoes cut into 1/2-inch chunks 3/4 pound skinless, boneless chicken breasts cut into cubes* Olive Oil 6 cups romaine lettuce or mixed greens 3 carrots, shredded 2 stalks celery, halved lengthwise and thinly sliced 1 & 1/4 cups buttermilk 1 tablespoon light mayonnaise 1/4 cup crumbled blue cheese (1 ounce) 1. In a medium pot of boiling water, cook the potatoes until tender, about 15 minutes. Drain. 2. Meanwhile, heat a generous amount of olive oil in a large skillet; add the chicken. The skillet should be hot enough to make the chicken sizzle and brown without burning. Cover, and cook about 10 minutes, turning once halfway through. Transfer the chicken to a bowl and coat thoroughly with WING COMMANDER. 3. In a large bowl, whisk together the buttermilk, mayonnaise and blue cheese. Add the potatoes, lettuce, carrots, and celery, and then toss to combine. Serve on individual plates or a party tray topped off with the Spicy Chicken. *For Grilled Chicken, brush meat with olive oil and grill at moderate heat, usually about 5 minutes per side. Remove and let stand a few minutes. Cut diagonally across the grain into thin slices. Coat with WING COMMANDER and serve as directed above.

SWEET COGNAC CRUSTED SALMON

Select a fresh, thick salmon filet with skin on. Wash and pat dry. Cover the bottom of a shallow plate or serving dish with Black Swan Sweet Cognac Sauce and marinade flesh side down for about an hour. Wipe off any sauce that got onto the skin as it will burn and stick to the grill. Fire up the grill for direct cooking at medium heat with no drip pan. Remove Salmon from Sweet Cognac Sauce and encrust the flesh side with fresh garlic and coarse black pepper. Place on the grill skin side down. Cover and cook about 10 – 15 minutes depending on heat and thickness. Do not over cook. The salmon should be soft and juicy. Garnish per your tastes and serve with fresh orange slices and/or lemon.

ORIGINAL CROCK-POT BARBECUE aka/Churrasco de Panela

We never realized how easy and delicious crock-pot barbecue can be. Put a few pounds each of pork loin and boneless, skinless chicken breasts into your crock pot. Pour in a bottle of Black Swan Original Sauce. As the meat begins to soften, break it up with a heavy spoon. Add more sauce. Cook 4-6 hours until the meat falls apart easily. When fully cooked, serve on rolls, rice or mashed potatoes. DO NOT ATTEMPT THIS WITH LESSER QUALITY MASS MANUFACTURED BBQ SAUCE! Would you pour corn syrup over meat then serve it to your friends and family? No, we didn't think so. (Yes, there is a small amount of corn syrup in our BBQ sauces; VERY SMALL! If you compare Black Swan to the cheap, mass produced sauces we refer to above, the difference is dramatic). This quick and convenient recipe is gaining popularity in Brazil.

WE LOVE TO HEAR FROM YOU! PLEASE SEND YOUR RECIPES:

FLYING GUACAMOLE "I am a WING COMMANDER junkie"! Mash up 3 ripe advocados. Add 3 heaping TBSPs of Black Swan WING COMMANDER. Mix in about 1 TBSP of minced onion and squeeze in fresh lime.  "This is the best stuff for veggies.  Since I eat a lot of grains it really spices up rice or millet and especially is good on green beans.  Many thanks, I am set for life". *Carole in Hollywood, CA*

QUICK TIPS IN MICHIGAN FOR VEGGIES AND FISH "Folks, this is the best sauce I have ever had the pleasure of tasting. You just made it much easier for me to cook on the fly! Here’s 3 ideas: I roasted some cut up chunks of Yukon Gold potatoes (about ½ of a potato per person), tossed them in a little oil, and baked them at 425 for about 15 minutes. I turned them over, roasted for 10 more, took them out and mixed them with a nice amount of WING COMMANDER sauce. Then, I turned the heat to broil and put the potatoes under the broiler for a couple of minutes. I also grilled some ears of corn, slathered them with the sauce and grilled them for a couple of minutes more and served them. AWESOME! Re: BLACK SWAN BBQ SAUCE: Put some full flavored, firm-textured, oily fish like Cape Baby Bluefish, halibut or swordfish on the grill and slather them with the barbecue sauce at the end as you would ribs". *Melanie in Ferndale, MI*

"BLACK SWAN SAVED MY LIFE"! "My wife is always watching my diet and makes me eat soy and tofu all the time. Without your Black Swan sauces to add flavor, I'd be dead by now. I have a whole cabinet filled with Black Swan"! *Scott in Glenview, IL*

DOCTOR ROSS' PROFESSIONAL HANGOVER CURE "....crazy cool from the way I blew....Good after Jazzin, Mixin, Holiday, New Year, Football parties, and to address afflictions that may result from excessive wassailing and merrymaking". Tomato or V8 Juice, Vodka and BLACK SWAN BESO DEL FUEGO. Mix thoroughly and garnish per taste. *Stu-Art in Skokie, IL*

PLEASE SEND YOUR RECIPES, IDEAS AND COMMENTS: Contact Black Swan