Recipes USING G Hughes Maple FLAVORED BBQ SAUCE
G Hughes' BBQ ROASTED BRUSSEL SPROUT CRISPS
1/2 Cup mascarpone cheese • 1/4 cup Dried Cranberries (Chopped fine) • 1/2 cup Shredded Brussel Sprouts • 1 TBS OLIVE OIL • 10-12 Store bought Parmesan Crisps • 1/4 Cup G Hughes Sugar Free Maple Brown Flavored BBQ Sauce
Pre-heat oven to 400 ˚F. In mixing bowl add brussel sprouts, bbq sauce, olive oil, and salt & pepper (to taste). Mix to combine. Place mixture on sheet tray and roast in oven for 10 minutes or until they start to brown. Let cool before using. Mix mascarpone and cranberries together in bowl. To assemble, place 1 oz brussel sprout mixture on top of Parmesan crisp or cracker of choice. Then, place a dollop of cranberry mascarpone on top to finish. Serve.
G Hughes' bbq cheese balls
2 Cups Goat cheese • 1/2 cup mascarpone cheese • 8 oz Mixed Nuts (Chopped Fine) • 1/4 Cup Parsley (Minced) • 1 TBSP Canola Oil • 1 TSP Cayenne Pepper • G Hughes Sugar Free Maple Brown Flavored BBQ Sauce
Pre-heat oven to 400 ˚F. Add chopped nuts, 1/4 Bottle of G Hughes Sugar Free Maple Flavored BBQ Sauce, and oil in mixing bowl. Toss until well combined. Place nut mixture on baking sheet and roast in oven for 8-10 minutes or until golden brown. Set aside and let nuts cool to room temperature. While cooling, mix goat cheese, mascarpone, cayenne pepper, two (2) tbs. BBQ sauce, and salt & pepper to taste with fork until soft and combined. Make bite sized balls and place on tray to cool in refrigerator before rolling in nut mix. Combine cooled nuts and parsley. Toss. Roll cheese ball around nut mixture until coated and serve!
G Hughes' Baked Sweet Potato and Pulled Pork
BAKED SWEET POTATO • Julienned green onion • Pre-cooked seasoned pulled pork • G Hughes Sugar Free Maple Brown Flavored BBQ Sauce
Cut open baked sweet potato and top with desired amount of pulled pork. Drizzle with G Hughes Maple Brown Flavored BBQ Sauce and top with green onions.
G Hughes' Maple Cranberry Chutney
1 lb frozen Cranberries • 2 tbsp butter • 2 tsp ginger powder • 1/4 cup finely diced onion • 1 tsp minced garlic • 1/4 cup apple cider vinegar • 2 tbsp bourbon • 1 Cup G Hughes Maple BBQ
Melt Butter in sauce pot. Cook onions and garlic on medium heat until soft; add cranberries and ginger. Continue to cook on medium heat until cranberries are soft. Add bourbon and apple cider vinegar, reducing the heat to a simmer; cook 10 minutes. Add BBQ sauce and continue to cook until desired thickness. Serve Cranberry Chutney cold or hot on your favorite dishes.
