Buffalo South Sauce

• Prepare toasted and buttered English muffin
• Prepare eggs to preference:  poached, sunny-side up, over easy, etc
• Prepare hollandaise sauce, flavored with Buffalo South Sauce
• Saute in butter and garlic, deveined shrimp tails and thinly sliced andouille sausage
• Assemble Eggs Benedict, (sans ham/Canadian bacon), garnish with chopped chives

• Prepare Angel Hair pasta, or grits
• In butter and garlic, sautee the trinity along thinly sliced andouille sausage
• In sauce pan, combine whipping cream, compound butter, and Buffalo South  Sauce
• Heat to just short of a boil, stirring often, reduce heat to simmer
• Add deveined shrimp tails
• Simmer until shrimp are cooked, add sauteed trinity and andouille
• Serve sauce  over pasta (or grits), garnish with dusting of grated Romano cheese and chopped green onions

• Shuck and clean fresh corn on the cob
• Par boil, or microwave for a couple of minutes
• Brush with butter
• Brush with Buffalo South Sauce
• Grill over direct heat, turning often, or use rotisserie basket

• Pork loin, trimmed, and fileted until flat
• Apply liberal coating of Buffalo South Sauce
• Spread softened cream cheese on pork
• Remove casings from 3-4 links of Boudin, and spread over loin
• Squeeze water from two packages of chopped spinach, and spread over loin
• Roll loin, and tie with string, apply liberal coating of Buffalo South Sauce
• Wrap rolled loin in bacon
• Smoke on indirect heat, 220 degrees until internal temperature reaches 165 degrees, approximately 3.5 hours.  Recommend apple or cherry wood for smoke

• Make injection marinade:  apple juice, your favorite B-B-Q sauce and Buffalo South Sauce
• Inject bone-in boston butt roast
• Smoke (apple or hickory) at 220 degrees until internal temperature reaches 200 degrees, baste occasionally with any remaining marinade

• Marinate filets in combination of Buffalo South Sauce and milk
• Dredge filets in your favorite dry fish fry.
• Deep fry at 350 degrees

Or

• Grill/broil filets, baste with Buffalo South Sauce as fish cooks

• Dip Bread and Butter or sweet pickle slices in Buffalo South Sauce
• Dredge in crushed tortilla chips
• Deep fry
• They are sweet, spicy and crunchy

• Prepare ribs, either Baby Back or Country
• Basting sauce:  Buffalo South Sauce, bourbon, favorite B-B-Q sauce
• Grill or smoke to choice, continue basting ribs as needed

• Combine cream cheese, bleu cheese, mayo, Greek yogurt, sweet pickle relish, lemon juice, and Buffalo South Sauce
• Serve warm or cold over crab cakes, fried fish, dipping for crawfish or shrimp

• Boil eggs to desired level of hardness, cool, and peel
• Place in a plastic bag, add Buffalo South Sauce
• Toss to nicely coat eggs, let marinate approximately one hour (save excess)
• Smoke (wood of choice) approximately 1 hour at 200 degrees
• Mix yolks to make your favorite stuffing
• Brush remaining Buffalo South Sauce in each egg half, fill with yolk mixture
• Garnish with paprika, parsley and slice of jalapeno