Spicy Hoosier Momma Pork Stir-Fry

Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies.
Spicy Hoosier Momma Pork Stir-FryFor even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.

Also try my Mongolian stir-fry sauce.

Spicy Hoosier Momma Pork Stir-Fry

Prep Time12 hrs
Cook Time20 mins
Total Time12 hrs 20 mins
Course: Main
Cuisine: American
Servings: 4 servings
Author: Mike

Ingredients

  • 1 pork tenderloin trimmed, cut into bite-sized pieces
  • 1-2 cups Spicy Hoosier Momma Bloody Mary mix
  • Splash of vegetable oil
  • 1/2 green bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 medium Vidalia or sweet onion diced
  • Kosher salt and freshly ground black pepper to taste
  • Sriracha sauce to taste
  • Cooked rice warmed, for serving

Instructions

  • Place the cut pork tenderloin pieces into a resealable bag or container.
  • Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
  • Heat a wok over high heat.
  • Add oil and heat.
  • Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
  • Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
  • Add Sriracha to taste and stir.
  • Continue cooking until vegetables are almost tender, stirring often.
  • Serve over warmed cooked rice with a few more squirts of Sriracha.

Cheeseburgers in Paradise

Both of the Cheeseburger in Paradise restaurants near us have closed. Thankfully, I picked up a copy of Margaritaville: The Cookbook, so I can make some of my restaurant favorites at home. And that starts with making the signature burger, the Cheeseburger in Paradise.

Delicious old-school burgers with a few twists that make them unique and oh-so-yummy. These burgers are what burgers are supposed to be: moist, seasoned well, and topped with a sauce (and some juices) that drips down your arms with every bite.
Cheeseburgers in ParadiseI do admit that I used slightly less cumin than the original recipe called for. Anita’s not a big fan of cumin. The seasoning was still out-of-this-world fantastic. I always keep some on hand in an air-tight container for those times when I’m throwing some burgers on the griddle, which is often.

You might think that the dressing looks a lot like Thousand Island dressing. The addition of lime really makes it special and different.

Cheeseburgers in Paradise

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 Servings

Ingredients

For the burgers

  • 1 1/2 pounds ground beef I prefer an 80/20 blend
  • 1 tablespoon house seasoning blend see below
  • 8 slices American cheese
  • 1/2 cup Paradise Island dressing see below
  • 4 buns split, lightly toasted
  • 2 cups shredded iceberg lettuce
  • 8 large tomato slices
  • Dill pickle slices

For the Margaritaville house seasoning

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoons kosher salt
  • 1 tablespoon or slightly less, to taste cumin

For the Paradise Island dressing

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons dill pickle relish
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher salt

Instructions

For the Margaritaville house seasoning

  • Combine all ingredients. Store any leftovers in an air-tight container.

For the Paradise Island dressing

  • Whisk together all ingredients. Keep refrigerated until ready to use.

For the burgers

  • Divide and shape the beef into 4 equally-sized patties. Season liberally with the house seasoning.
  • Cook as desired. I prefer to cook mine on a griddle over a hot grill, but you can also make them in a skillet.
  • Top each patty with 2 slices of the cheese.
  • Slather the buns with the dressing. Add the lettuce, patty, tomato, pickles and top bun.

Dr Pepper Hot Wings

Not long ago I made some wonderful BBQ sauce made with Dr. Pepper. That got me thinking about how I could use Dr. Pepper with my favorite thing, chicken wings.¬† And here they are, in all of their glory. Slightly sweet, slightly spicy, and oh-so-sticky good. The Dr. Pepper flavor isn’t real strong, but it’s there. The balance is perfect. These Dr Pepper hot wings are some mighty tasty wings.
Dr Pepper Hot WingsMake sure you reduce the sauce when you make these Dr Pepper hot wings. The cornstarch is optional, depending on how thick you like your sauce, but for me it wasn’t so optional. I like the sauce to stick to my wings. I don’t like a lake of sauce in the bottom of my plate while my wings are dry as a bone.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Dr Pepper Hot Wings

Prep Time4 hrs
Cook Time45 mins
Total Time4 hrs 45 mins
Servings: 6 -8 servings
Author: Mike

Ingredients

  • 3-4 pounds chicken wings flats and drumettes separated, tips discarded
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper to taste

For the sauce

  • 1 12-ounce can Dr Pepper (not diet!)
  • 1/4 cup Franks RedHot sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon cornstarch

Instructions

For the sauce (start cooking when you start the wings)

  • Whisk together the Dr Pepper, hot sauce and brown sugar in a small saucepan over medium-high heat. Bring to a boil then reduce heat to a simmer and simmer, stirring often, for 30 minutes or until the sauce has reduced by half.
  • Combine the cornstarch with 1 tablespoon water and slowly whisk into the sauce.
  • Bring back to a simmer and stir for 2 minutes.
  • Remove from heat and let cool slightly before saucing your wings.