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Shrimp Marinade

2 Tbsp. Extra Virgin Olive Oil
1 to 1.5 lbs. of large (peeled and deveined) Gulf Shrimp
1 Tsp. Creole Seasoning
Salt and Black Pepper to Taste

Place shrimp in a medium size bowl. Then coat with the  2 Tbsp. of Olive Oil. Sprinkle with salt, pepper, 1 Tsp. of Creole Seasoning. Mix together thoroughly. Then cover and place in the fridge 1 to 2 Hrs. to marinate.

BBQ Sauce

2 Tbsp. Vegetable Oil
Half of small Yellow Onion (finely diced)
1 Cup Ketchup
1 Cup Apple Cider Vinegar
Half Cup Brown Sugar
1/3 Cup Brown Spicy Mustard
2 Tbsp. Melted Unsalted Butter
1 Tbsp. Ground Cumin
1 Tbsp. Liquid Hickory Smoke
2 Tsp. Red Wine Vinegar
1 Tsp. Worcestershire Sauce
1 Tsp. Chili Powder
Half Tsp. Cayenne Pepper
Salt and Pepper to Taste

Directions

In a medium size sauce pan on medium to medium high heat add oil. Then add onions and cook 3 to 5 minutes until they soften. Reduce heat to medium low and add the remaining ingredients, stirring to mix well. Let the sauce come to a slight bubble, then reduce heat to low and allow sauce to cook for approx. 1 Hr.   Then turn heat off and allow to cool. This sauce is even better when  allowing to sit in the fridge for a day or two before using. It can be stored in a airtight plastic container for a couple of weeks. Just heat sauce when you’re ready to use.

Directions for Grilling the Shrimp

Remove shrimp from fridge at least 30 minutes before grilling. Using wooden skewers that have been soaked in water, place 6 shrimp on each skewer. Place shrimp skewers on grill allowing to cook for 1 to 2 minutes before turning. After turning, baste the shrimp with the BBQ sauce and allow to cook 2 minutes or until shrimp begin to turn pink. Turn once more basting the other side and cook until shrimp is opaque. Remove from grill and baste on both sides again before serving. Serve with a side of sauce and French bread for dipping.  *Always be careful not to overcook shrimp. They have a built in thermometer (turn pink) to let you know when they’re done.

NASHVILLE, Tenn. – In the middle of a recession, a Nashville man decided it was time for a career change and decided to open his own company.

At the age of 50, Dale Pillow, who previously worked as a commercial painting contractor decided to open Mista Dale’s Food Company, which specializes in mustard slaw.

Pillow told Nashville’s News 2 that he begun cooking when he was 17-years-old, but he just started making his unique mustard slaw just a decade ago.

“I wanted a healthy alternative for a mayonnaise-based slaw,” he explained.

Mista Dale's appears on WKRN-TV Nashville Channel 2The business owner said that he tweaked his recipe for several years before deciding on the final product.

“I’ve been tweaking it for 10 years and finally, nailed it to the point that I was really comfortable with it,” Pillow said.

The former painting contractor told Nashville’s News 2 that several of his friends encouraged him to open his mustard slaw company.

“I don’t want to be one of those folks that gets later in their years and go, ‘I wish I would’ve tried it’,” Pillow said.

Within a month of opening his business in the spring of 2009, Pillow was in talks with Kroger to sell his one-of-a-kind slaw in the grocery store under his nickname ‘Mista Dale.’

Now, four Nashville Kroger stores carry Pillow’s products.

Currently, Pillow said he sales about 2,000 jars a month of his healthier alternative slaw which is made with cabbage, carrots, green peppers, onions and a few other secret ingredients which he would not reveal.

The businessman said that as his company continues to expand in more cities, he expects sales to top 15,000 jars per month in upcoming months.

“It’s extremely, extremely gratifying. I get cold chill bumps just thinking about it,” Pillow said.

Currently Pillow offers sweet, spicy or barbeque Mista Dale’s slaw. New flavors such as jalapeno slaw, baked beans and potato salad will be available in the near future.

For more information on the Mista Dale’s Mustard Slaw, visit his Web site.

To view the video segment click here.

Yields 4 to 6 servings

5 spicy Italian sausages (cut lengthwise then sliced in half moons)

2 Tbsp. Olive oil

Sauce

Mista Dale's Spicy Italian Sausage Ragu

1 small sweet onion (finely diced)

2 carrots (finely diced)

3 celery stalks w/leaves (finely diced)

3 garlic cloves (finely minced)

1 Tbsp. Tomato paste

1/2 cup red wine

1 28 oz. can whole/peeled Italian tomatoes w/juice (hand crushed in separate bowl)

3 cups low sodium chicken broth

2 Tbsp. fresh thyme or 1 Tbsp. Dried

1 Tbsp. fresh oregano or 1 Tsp. Dried

1 Tbsp. fresh basil or 1 Tsp. Dried

1 Tsp. sugar (if needed to balance acidity of tomatoes)

Pinch of red pepper flake

Kosher or Sea salt to taste

Fresh cracked Black pepper to taste

Fresh Parmesan cheese (grated)

Fresh Italian parsley chopped (for garnish)

8 to 16 oz. of Penne pasta (cooked using box directions). Amount of pasta depends on the servings needed

SAUSAGE

In a heavy bottomed pot or Dutch oven add olive oil on medium to medium high heat. Add sausage and brown on all sides. Remove and place on paper towels to drain.

SAUCE

With the drippings in the pot add onion and cook for 2 to 3 minutes, stirring often. As it begins to brown, add carrots, celery, garlic, and a pinch of salt/pepper. Cook 3 to 4 minutes until veggies are tender, stirring often. Add red wine to deglaze bottom of pot, scraping up brown (FLAVOR) bits. Stir until wine is reduced by half. Add tomato paste and cook with veggies for 1 minute. Add tomatoes w/juice, chicken broth, and sausages and reduce heat to medium low. Add thyme, oregano, basil, red pepper flake, salt, and pepper. Stir well and allow to simmer 5 to 10 minutes. Then taste, adding sugar if needed and adjust the salt and pepper if needed. Adjust heat to low and simmer for 1 to 2 hours or until sauce has thickened.

PASTA

In large pot bring approx. 2 quarts of water to a boil. Season water with salt and a good amount of olive oil. Cook until pasta is al dente and drain thoroughly saving a little of the pasta water in a cup. Add 1 to 2 Tbsp. of pasta water to sauce and stir well. Add pasta to sauce mixing well for 1 to 2 minutes, making sure the noodles are   covered. Serve with fresh grated Parmesan sprinkled on top and fresh parsley for garnish.

Variations:
If you don’t care for spicy foods, use sweet or mild Italian sausage and omit red pepper flakes in this recipe. Allergic to onions? Just skip them and add 1 medium red pepper diced finely. Roast the pepper with a little olive oil for 20 to 25 minutes in a 400 degree oven. The roasted red pepper will give you that sweetness that you need without the onion.

“Adding pasta water to any sauce will activate starches, which will in turn make sauce adhere better to pasta. Always remember to season in the beginning, middle and end of whatever dish you prepare.”

Enjoy!
Mista Dale

Mista Dale's Grilled Spicy Chicken Thighs with Tangy BBQ Sauce

6 to 8 Bone in Chicken Thighs
Creole seasoning (your favorite)
1 stick of Unsalted Butter (softened)
Chicken Stock

BBQ Sauce
___________
2 Tbsps. Vegetable oil
1 cup Ketchup
1 cup Cider Vinegar
Half cup Brown Sugar
1/3 cup Spicy Mustard
2 Tbsp. Melted Unsalted Butter
1 Tsp. Worcestershire Sauce
Half White Onion (finely minced)
1 Tsp. Chili Powder
Half Tsp. Cayenne Pepper
1 Tbsp. Cumin
Salt and Pepper to Taste

PREP
Preheat oven to 350 degrees. Wash and pat dry chicken thighs, trimming any excess skin off. Place in oven safe dish. Take 6 Tbsps. of the softened butter and rub all over chicken thighs. Sprinkle with Creole seasoning thoroughly. Pour just enough chicken stock in dish to cover the bottom. Place chicken uncovered in preheated oven for 45 minutes.

SAUCE
While the chicken is in the oven, add 2 Tbsps. of vegetable oil to a sauce pan over medium to medium high heat. Saute the onions stirring often until they just start to brown. Then add all of the other ingredients (including remaining 2 Tbsps. of butter, melted) mixing well and bring to a slight bubble. Turn heat at that point down to low and allow sauce to thicken. The sauce can be done the day before. Do not allow sauce to come to a boil.

GRILL
Once chicken has cooked for 45 minutes, take out of the oven and place on the grill (away from the direct heat for 5 to 10 minutes). With a basting brush coat chicken good with the sauce in the last 2 to 3 minutes of grill time. Serve with a side of the sauce.

“The bake then grill method will give you the tender, fall off the bone delicious grilled chicken flavor. Keep your remaining sauce in a airtight container and place in your fridge for future use.”

Enjoy!
Mista Dale