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THE SWEET TASTE OF THE SOUTH IS ONLY A DIP AWAY!!
Finish Grilling and add sauce on: SALMON, CHICKEN, STEAKS, PORK CHOPS, RIBS, HAMBURGER, SAUSAGE, and more...
Dip these treats in sauce: BREAD, ROLLS, POTATO WEDGES, FRENCH FRIES,WAFFLE FRIES, FRIED CHICKEN
Amazing Num Num Pork Tenderloin in the Slow Cooker
Ingredients:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 Num Num Sauce
3 tablespoons minced garlic
freshly ground black pepper to taste
Directions:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Serve with cooking liquid on the side as an excellent au jus.
Num Num Tilapia with Panko Coating
Tilapia fillets are tasty with a light coating of Num Num sauce, along with panko crumbs and seasonings. Serve these flavorful tilapia fillets with potatoes or rice, along with a tossed salad or sliced tomatoes.
Ingredients:
4 tilapia fillets, about 1 1/2 to 2 pound
Num Num Sauce
1 cup panko bread crumbs
1/2 cup fine dry bread crumbs
1 teaspoon paprika
1 tablespoon dried parsley flakes
Dash pepper
1/2 teaspoon onion powder
1/2 teaspoon salt
Preparation:
Heat oven to 400°. Lightly grease a large shallow baking dish or spray with nonstick cooking spray. Coat fillets with Num Num Sauce.
In a food processor, combine the panko and fine bread crumbs, paprika, parsley, pepper, onion powder, and salt. Pulse 4 to 6 times to combine. Pour bread crumb mixture into a wide, shallow bowl. Dip the coated fillets in the mixture, turning to coat both sides.
Baking:
Arrange the coated fillets in the prepared baking dish.
Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. The time depends on thickness of the fillets. Fish will flake easily with a fork when done. Carefully remove the fillets to plates with a spatula.
Serves 4.
Grilled Salmon with Num Num Sauce
Ingredients:
Salt and black pepper
4 (6-ounce) salmon fillets
Num Num Sauce
Cooked white rice
Directions:
Prepare grill by lightly oiling grate over medium-high heat.
Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush a tablespoon of Num Num Sauce over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle more Num Num over salmon before serving.
Serve with rice.
Juicy Num Num Burgers
Ingredients:
1 pound ground beef
1/2 cup beer
1/2 cup Num Num Sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt
freshly ground black pepper to taste
Directions:
Shape the ground beef into three patties. Place the patties in a shallow dish.
Combine the beer, Num Num sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Directions:
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Add Num Num Sauce to cooked Pork chops and serve.
