Cackalacky® Side Dish Recipes
Cackalacky Spiced Peanut-Ginger Grilling Glaze
Traditional Carolina “Mother” Sauces
Cackalacky-Yaki Asian Chicken Marinade
Cackalacky
Country Gravy
Cackalacky
Potato Salad
Cackalacky
Jack’s Jack Sauce
South Cackalacky Mustard Sauce
Cackalacky Spiced Honey Grilling Glaze
Southern Cackalacky “Yella” Barbecue Sauce
Western Cackalacky “ ‘Mater-Based” Barbecue Sauce
Eastern Cackalacky “Vinnie-Based” Barbecue Sauce
This is the ultimate Asian Grilling Glaze & Marinade recipe!
A perfect
chicken marinade and grilling glaze! This zesty sauce also
tastes great on Grilled Veggie Kabobs and Grilled Chicken Skewers!
Ingredients:
1 cup soy sauce
2 tbsp. peanut butter
2 tbsp. sesame seed oil
1 tbsp. garlic powder
1 tbsp. ginger powder
1 (5-ounce) bottle Cackalacky® Spice Sauce
Directions:
In a medium sauce pan over medium heat,
whisk together all of the ingredients. Cook, whisking,
until the peanut butter melts.
Ingredients:
3/4 cup peanut oil
3/4 cup low sodium soy sauce
2 tbsp. garlic powder
1/4 cup Cackalacky® Spice Sauce
Directions:
Whisk ingredients together and pour over chicken.
Marinate, refrigerated, at least 1 hour or up to 6 hours.
Remove chicken from marinade, discarding marinade.
Grill chicken over medium hot coals.
Note:
Cackalacky-Yaki also makes a delightful marinade for grilled vegetables.
Try it with grilled asparagus, plum tomatoes and bell peppers.
This is an excellent gravy for country fried steak or roasted chicken.
Ingredients:
2 tbsp. unsalted butter
1 tsp. crushed rosemary
2 tbsp. all-purpose flour
1 cup chicken stock
1 cup half-and-half or light cream
1 tsp. Cackalacky® Spice Sauce
3/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
Directions:
Melt the butter in a 2 1/2-quart saucepan over medium heat.
Add the rosemary and cook briefly. Add the flour and cook to a blonde roux.
Add one cup of the chicken stock, stirring constantly. Add cream
and bring to a simmer, stirring frequently, until thickened.
Add Cackalacky® Spice Sauce, pepper, and salt.
Ingredients:
5 large Red Bliss potatoes, scrubbed and diced
1 tbsp. coarse kosher salt
2 ribs celery, diced
1/2 cup diced red onion
1 egg, hard-boiled and chopped
1/3 cup mayonnaise
1 tsp. cider vinegar
2 tbsp. chopped fresh parsley
1 tbsp. Cackalacky® Spice Sauce
1 tbsp. diced dill pickle (or green relish)
1/2 tsp. freshly ground black pepper
1/2 tsp. coarse kosher salt
Directions:
In a medium saucepan, cover potatoes with cold water.
Add 1 tablespoon kosher salt; bring to boil, and cook until
potatoes are tender, about 10 minutes. Drain and immerse potatoes in
an ice bath to stop cooking. When potatoes are cooled,
drain well and pat dry.
Combine
ingredients in a large bowl, cover and
refrigerate at least 2 hours to blend flavors.
There are
scores of clone recipes for Jack Daniels Barbecue Sauce
with each one having a slightly different flavor. This recipe uses Cackalacky®
Spice
Sauce to add some flavor and a bit of heat to the sauce. It’s not necessary to
use
Single Barrel for this recipe, Old No. 7 works just fine!
Ingredients:
2 tbsp. cooking oil
1 medium yellow onion, pared & diced (about 1 cup)
2 cloves garlic, minced (about 1 teaspoon)
1 cup ketchup
1/4 cup dark brown sugar, packed
3 tbsp. apple cider vinegar
1/4 cup Jack Daniel’s Sour Mash Whiskey
1/2 tsp. dried mustard
1 1/2 tsp. Cackalacky® Spice Sauce
1/2 cup apple juice
Directions:
Heat the oil in a medium saucepan over medium heat. Add the onion
and cook until translucent, about 5 minutes. Add the garlic
and cook another 2 minutes. Add the remaining ingredients and mix well.
Bring the sauce to a low boil, reduce heat, and simmer for 20
minutes or until mixture thickens slightly.
This is an
excellent glaze and dipping sauce for roasted, smoked or grilled
chicken. The ground chipotle (smoked jalapeño) adds a nice smoky
flavor and some heat to the sauce. This sauce should be used
in the last 10 minutes or so of grilling so it doesn’t burn or
use it as a table and dipping sauce.
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, chopped (about 1 tablespoon)
1 1/2 tsp. dried thyme
1 tsp. ground chipotle chile powder
6 cups (1 1/2 quarts) Cackalacky® Spiced Ketchup
1/2 cup light brown sugar, packed
1/2 cup dark molasses
1/4 cup red wine vinegar
2 tbsp. Colman’s® dry mustard
2 tsp. ground cumin
2 tsp. smoked paprika
2 tsp. freshly ground black pepper
1 tsp. coarse kosher salt
Directions:
Heat the oil in a medium stockpot over medium heat. Add the onion and cook
until translucent, about 5 minutes. Add the garlic, thyme and chipotle.
Stir and cook until the garlic is fragrant, another 2 to 3 minutes.
Add the
remaining ingredients and stir well to combine. Reduce the heat
to low, partially cover and simmer for about 20 minutes,
whisking occasionally. Remove from the heat and allow the sauce to cool.
When cooled, transfer the sauce in batches to a blender and purée until smooth.
Yields about 6 cups
South Cackalacky Mustard Sauce
Ingredients:
1 1/2 cups Cackalacky® Spiced Mustard
1/3 cup dark brown sugar, packed
1/4 cup tomato paste
3 tbsp. apple cider vinegar
1 tbsp. Worcestershire sauce
1/2 tsp. ground cayenne
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
Directions:
Combine the ingredients in a mixing bowl and whisk
until completely incorporated.
Cackalacky Spiced Honey Grilling Glaze!
Ingredients:
1
(5-ounce) bottle Cackalacky® Spice Sauce
One (16-ounce) jar honey
Directions:
In a medium sauce pan over medium heat,
whisk together all of the ingredients.
Then, brush Honey Grilling Glaze on grilled, baked
or roasted chicken and pork morsels as the ultimate finishing glaze!
as a dip, or as the perfect topping for burritos and enchiladas.
Ingredients:
1 (5-ounce)
bottle Cackalacky® Spice Sauce
1 cup soy sauce
2 tbsp. peanut butter
2 tbsp. sesame seed oil
1 tbsp. garlic powder
1 tbsp. ginger powder
Ingredients:
1
(8-ounce) block cream cheese, softened
1 (5-ounce) bottle Cackalacky® Spice Sauce
1 (4-ounce) packet pecan pieces
4 ounces crumbled blue cheese
Directions
In a large bowl, stir together all of the ingredients.
Form into a ball and roll with crushed pecans, if desired.
Serve with your favorite crackers.
In
Cackalacky Country, you’ll find different coleslaw, again,
depending on the particular part of the region that you happen
to be in. Some of the coleslaw recipes will include mayonnaise
while others will only have crushed red pepper flakes, a little sugar
and vinegar for the dressing. Most folks use white cabbage, while
some folks use red cabbage! But, everyone agrees that it ain’t
barbecue without the slaw! This recipe happens to be
Cackalacky Jack’s favorite slaw recipe!
1 cup
mayonnaise
1/2 cup Western Cackalacky Barbecue Sauce
1 (2 1/2-pound) green cabbage, quartered and cored
1 cup shredded carrot
1 tablespoon celery seed
Coarse kosher salt and freshly ground black pepper, to taste
Using a “mandolin” or very sharp knife, slice the cabbage into fine shreds.
Whisk the
mayonnaise and barbecue sauce together in
a large bowl. Mix in sliced cabbage, carrot and celery seed.
Season to taste with salt and pepper. Refrigerate
at least 4 hours, tossing occasionally.
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