GREENSBORO, N.C. -- Jeff Bacon from Second Harvest Food Bank and the folks at Texas Pete are showing you how to kick up breakfast and dinner with their new hot sauce.
CHA!licious Breakfast Sandwich by Jeff Bacon
Fried Egg, Bacon Brand Bacon, Maple Sausage, and White Cheddar Breakfast Sandwich with Cha Ranch Sauce
- 4 slices Sourdough bread
- 4 eggs
- 4 ounces cheddar cheese, aged white like "Cabot Seriously Sharp"
- 8 each Sausage link maple flavor
- 8 slices bacon - Bacon Brand
- 2 tablespoons butter
- 3 tablespoons ranch salad dressing
- 1 tablespoon Cha by Texas Pete Cha
- salt and pepper to taste
Fry all eggs over medium, seasoning well with salt and pepper.
Cook off bacon until medium crisp.
Cook off sausage until done. Split each sausage length wise.
Shred White Cheddar.
Mix Ranch and Cha together.
Build two large sandwiches by starting with 1 oz of the shredded cheese on each bottom slice of bread.
Add split sausages, 2 links (4 halves) per half sandwich.
Place bacon strips on top of sausage, 4 per sandwich.
Place fried eggs on top of bacon 1 per half sandwich or 2 per sandwich.
Top each sandwich with 1 oz of the remaining cheese.
Slather inside on top bread slice liberally with Cha Ranch sauce. Place lid slice of bread on top of sandwich.
Butter top and bottom bread of each sandwich and grill or press each until bread is crisp and cheese is melted.
Cut in half serving one half sandwich per portion
Grilled Alaskan Salmon with Citrus CHA BBQ Lacquer
- 24 ounces silver salmon, Alaskan wild caught
- 1 tablespoon CHA by Texas Pete
- 1 tablespoon Teriyaki baste and glaze
- 2 tablespoons barbecue sauce Bold
- 2 tablespoons orange juice, frozen concentrate thawed
- 2 teaspoons orange zest
- 1 teaspoon Rice vinegar
- Salt and pepper to taste
- 1 teaspoon fresh chives chopped
- 2 teaspoons fresh basil – chopped
- 1 teaspoon fresh thyme chopped
Season salmon portions with salt and pepper. Grill until 3/4 done (internal temperature of 125) taking care to form nice grill marks on each side. Mix remaining ingredients except for chives together in small bowl. Brush liberally on salmon and place in hot oven for 7-12 minutes until internal temperature reaches 145 degrees and the glaze has formed a bubbly sheen. Garnish with freshly chopped chives.
You can visit Texas Pete's website for more recipes.