Hades Honey Chile!!!

Hades honey chile!!!

2 cloves of garlic; 1 ½ Onions; 2 diced poblano chile or green pepper

2 ½ lbs of ground beef; 12 oz of Chile beans; 1 12 oz can of crushed tomatoes

1 12 oz can of tomato sauce; ½ cup chile powder; 2tbs of cumin; 16 oz Chicken Stock

2 cups water; ½ jar Hades honey  Salt to taste!!

Chop onion and sautee in olive oil.  Add in garlic and sautee until brown.

Add Beef and cook until done.

(1-2 hrs). 

Let us know if you like the recipe!  Add comments to tell us about your recipe or how you kicked this recipe up! 

Spice Up Your Favorite Sauce, Condiment, Salad Dressing, or Dish!

For those of you looking to make use of your Hades Honey, don't sweat!   One doesn't need to make anything too spicy! Take a table spoon of our jelly and add it to your marinara sauce instead of dried red pepper.  The flavor is more full bodied and mild than the same amount of red pepper.  Try a teaspoon in your salad dressing!  You won't believe how salad disappears at the dinner table and no one will know what your secret ingredient is!  Spice up your BBQ sauce with a dab!  Add a teaspoon to your vegetables and watch everyone come back for seconds!  Yes, its spicy but it's not necessary to overdo the Hades Honey to enjoy the wonderfully bewitching taste of habanero!

HADES HONEY JERKY!

Cut 4lbs of venison (leg) or beef brisket into 1/4 inch strips cutting the meat with the grain

Marinate the meat in the following marinade:

1 cup soy

1/2 cup plum wine, sherry or rum

3tbs Hoisin sauce (plum sauce)

1/2 cup brown sugar

3tbs Hades Honey

mix together and put meat and marinade in a plastic bag and place contents into the refridgerator for 48 hours

Place meat into a dehydrator at 140 degrees for 12-16 hours or place in the oven for same time at same temperature.

HADES HONEY BACON

BACON SPICED WITH HADES HONEY!
Hey everybody!  You know how they say that everything is better with bacon?  Well, we think bacon is better with Hades Honey!  Try this for breakfast:

1.)  preheat the oven to 400 degrees;

2.)   find the thickest bacon you can find (we recommend Burgers Bacon Steak)  place the bacon on a baking sheet or baking pan (you can line the pan with aluminum foil to ease cleaning);

3.)  brush the bacon with Hades Honey; (one side for less spicy or both for more heat)

4.)  Bake until crisp (15-20 minutes).

Enjoy  with your favorite breakfast meal or as hors d'oeuvres paired with cheese, dip or on a BLT!

Hades Honey BBQ Sauce!!!!

This is a great BBQ Sauce used for any type of grilled meat including some seafood, like shrimp, lobster, and salmon.  Please make some for yourself, you will be glad you did, not to mention your family and guests, at your next BBQ!

32 oz bottle of Ketchup

12 oz molasses

1 Tbsp Black Pepper

1.5 Tsp Granulated Garlic

1.5 Tsp Onion Powder

1/8 Cup Vinegar

1 tsp Liquid Smoke

1/4 Jar Hades Honey

1/4 cup Whiskey or Rum (optional ingredient)

Looking for a new way to enjoy the sweet habanero flavor of Hades Honey?  Try adding some to your favorite condiment!  Take a teaspoon full of Hades Honey and add it to two table spoons of Mayonnaise for a sweet, spicy dressing for your BLT!  Take the same teaspoon and add it to two table spoons of your favorite mustard (I like Plochman's Natural Stone Ground) and enjoy it on your bratwurst!!  Hey if you want it spicier, add more!!!!  How about spicing up your favorite steak sauce like A-1 or 57?  Add some to your favorite french dressing and make a snappy salad! Get creative and enjoy it!  Let us know what you come up with and post a comment! 

Hades Honey Glazed Rack of Lamb!!!

This Recipe requires a good amount of heat, therefore, you may want to grill the lamb over very hot coals or oven broil or convection bake at 500 degrees!
Start by preheating your oven; while you wait you may prepare the glaze.

In a sauce pan, mix 1/4 cup Apple Cider, 2 tspn Hades Honey; 4 tspn Brown Sugar
Mix ingredients over low heat until sugar and jelly is dissolved.

This recipe uses 1 Rack of Lamb (make sure that the meat is room temperature before cooking)

Rub the lamb with olive oil, salt, pepper, and the juice of 1 lemon

Sear the Lamb, bone side up first.
Once seared, leave bone side down and baste often until well caramelized.
Cooking Time 15-25 Minutes!

Use a meat thermometer to determine the desired amount of cooking:
125 degrees - Medium Rare
165 degrees - Well Done

Once you have cooked the lamb be sure to let the meat rest 15 or so minutes before cutting the meat to ensure the natural juices don't run out onto the plate.  This also allows the meat to finish cooking while it cools.