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Best Recipes

Using Oregon Dan's All Natural Barbeque Sauce

Dan's Meatloaf Recipe





2 lbs. of lean ground beef 1 cup of cubed sharp cheddar cheese, or of Velveeta 1 cup of oatmeal (vary until right consistency is achieved) 2 eggs 1 stalk of celery chopped into bite-sized pieces 1/2 lb fresh mushrooms sliced 1/2 medium onion chopped 1/3 cup Oregon Dan's Hawaiian Style BBQ Sauce (add more if needed) Salt & pepper	In a large bowl, thoroughly mix all ingredients together, and then place in a greased meatloaf pan. Cover top of loaf with additional Oregon Dan’s. Bake uncovered @ 350 degrees for one hour.

Simple Oven Spare Ribs Recipe





3 lbs. pork or beef spare ribs 1 medium onion 1/2 cup chopped celery 1 tablespoon prepared mustard (French's) 1 cup Oregon Dan's Hawaiian Style BBQ Sauce Salt & pepper to taste	In large skillet, preferably cast iron, melt two tablespoons of vegetable shortening. Coat ribs with all-purpose flour. Brown ribs evenly on both sides, remove from heat and place in a bowl. Add the onions and celery to the drippings and sauté until golden. Add remaining ingredients into the skillet and cook slowly until flavors are well-blended. Place ribs in an oven safe bowl or pan, preferably glass, cover and bake @ 350 degrees for 2 hours. If you want the meat to melt off the bones, stick with 2 hours baking time. If you can’t wait that long an hour will do.

Oregon Dan’s Hawaiian Pizza Recipe





Canadian bacon slices Dole pineapple chunks or tidbits 1/3 cup diced onions Olive oil for cooking onions 1 cup shredded mozzarella 12 inch Boboli pizza crust 1 cup Oregon Dan's Hawaiian Style BBQ Sauce 1 cup sharp cheddar cheese	Pour Oregon Dan’s BBQ Sauce onto a 12 inch Boboli pizza crust, using a spatula to evenly distribute sauce. Sprinkle 1 cup of shredded mozzarella over bread shell, leaving 1 inch gap towards outer edge of crust. In a small skillet, sauté 1/3 cup diced onions in olive oil until translucent and set aside. Artfully arrange Canadian bacon slices, overlapping each slice for maximum capacity. Top with drained Dole pineapple chunks or tidbits. Place sautéed onions over Canadian bacon slices, and add 1 cup sharp cheddar cheese as final topping. Bake Pre-heat your oven to 450 degrees and bake pizza 8 to 10 minutes or until cheese is bubbly. Allow pie to cool slightly, and then drizzle Oregon Dan’s over entire area as a finishing touch your family will love.

Oregon Dan’s Macho Nachos Recipe




1 lb ground beef or turkey Oregon Dan’s BBQ Sauce 6 ounces corn tortilla chips 8 ounces of Velveeta cheese or shredded cheddar cheese Optional: diced tomatoes, onions, black olives, and or avocados.	In a skillet, brown 1 lb ground beef or turkey until thoroughly cooked. Remove from burner, drain grease and cover to retain heat. Add a little Oregon Dan’s BBQ Sauce after cooking to give the browned meat a little zip. Note: You could also use ½ pound boneless skinless chicken breasts cooked and shredded as a substitute for beef and or turkey. Spread out 6 ounces of your favorite corn tortilla chips on a baking sheet and heat for 10 minutes in a 400 degree oven or until chips start to turn golden brown. Place 8 ounces of Velveeta cheese in a microwave safe measuring bowl and heat on high for two minutes or until cheese is melted. If Velveeta isn’t your style, sprinkle shredded cheddar cheese over the top of your tortilla chips before heating and follow the baking instructions listed above. Dice up some tomatoes, onions, black olives, avocados, as additional toppings to customize your own nachos. Plating Place golden brown chips on a large serving platter, pour Velveeta cheese over chips, then top with crumbled ground beef or turkey, vegetable condiments, and drizzle Oregon Dan’s BBQ Sauce over all to add a zesty ultimate touch. Makes 6 servings! It tastes so good, 6 servings may not be enough.

Oregon Dan’s Crab Dip Recipe




(1) 8 ounce block cream cheese 6 Tablespoons any flavor of Oregon Dan’s BBQ Sauce 6 ounces of canned lump crab meat (fresh is preferable) 1 Small shallot Lemon juice (squeeze bottle is fine) Salt & pepper to taste	Soften cream cheese at room temperature. Mix in 6 tablespoons, one at a time, of any flavor of Oregon Dan’s BBQ Sauce. I prefer using the Medium Spice and a little of the Habanero Hot to give it a zip. Finely dice shallot or green onion. Add a couple squeezes of lemon juice, salt & pepper to taste. Note: I love to spread the crab dip on Blue Diamond Nut Thins, Keebler Original Club or Ritz crackers.

Oregon Dans Apricot Cornish Game Hen Recipe




2 Whole Cornish Game Hens 1 cup Oregon Dan’s Apricot BBQ Sauce 1 cup olive oil 1 cup white wine Chardonnay recommended 2 cloves shallots chopped fine 1 Tbsp white pepper 1 Tbsp sweet paprika 2 Tbsp ground pepper 3 medium apricot halves * Serve with steamed peas and carrots to complete the meal.	1. Defrost Cornish hens and remove everything placed in cavities; rinse, pat dry with a paper towel and place in roasting pan, adding a little water on the bottom below the rack to catch the drippings. 2. Pour half a cup of olive oil over both birds and generously sprinkle with salt and pepper. 3. Mix the glaze: 1 cup of Oregon Dans Apricot, 2 cloves of shallot chopped or pressed, and a 1/2 cup of white wine. 4. Heat the oven to 400 degrees. 5. Generously brush the glaze over each bird, applying it on all sides. 6. Place the hens in the oven, breast side up. Set the timer for 1 hour 20 minutes (80 min). The bird should be in the oven untouched for the first 50 minutes until the next step. 7. Mix the remaining half cup of white wine with a half cup of olive oil and 1 teaspoon of paprika and white pepper. 8. Once your Cornish hens have been in the oven for 50 minutes, turn them over on the other side and brush with the white wine/oil/paprika mixture. Place the birds back in the oven for another 15 minutes. Remove hens once more and brush with Oregon Dan?s glaze, then add apricots and return to oven for an additional 15 minutes. 9. Let cool for 5 minutes before serving.

Oregon Dans Habanero Hot Wings




20-30 chicken wings split and tips removed, washed and patted dry. 1 cup Oregon Dan’s Habanero Hot BBQ Sauce 1/2 cup of Oregon Dans Original BBQ Sauce 1/2 pound unsalted butter, melted * You can also serve with a classic Memphis Cole Slaw for a unique change.	Begin by preheating oven to 375 degrees. Place chicken wings on baking sheet sprayed with Pam and bake wings for 30 minutes or until done and crisp. Remove from oven and let cool. Combine ½ cup of each sauce together and dip wings into mixture. Return to oven and bake another 15 minutes at 250 degrees to set sauce. In a separate bowl, blend together melted butter and remaining ½ cup of Oregon Dan?s Habanero Hot. Toss wings into sauce and butter combination and thoroughly coat. You're now ready to eat.

Oregon Dan's Spicy Pot Roast Recipe




4 pounds of venison or shoulder beef roast 3/4 cup flour (more or less) Salt and Pepper to taste 1 cup Oregon Dans Medium BBQ Sauce 1/2 cup grape seed oil 1 cup of beef bouillon Assorted vegetables (potatoes, onions, carrots, celery, mushrooms)	Bake at 350° degrees for one hour, uncovered Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Pour 3 to 4 tablespoons of oil in bottom of roaster pan. Place meat in center of pan and pour an additional 3 or 4 tablespoons of oil on top of meat. While the roast is doing its thing, mix together 1 cup of Oregon Dan's Medium BBQ Sauce and 1 cup of beef bouillon. Remove from oven and pour mixture over roast, add vegetables, cover and bake for an additional 2 hours at 250 degrees. Pull from oven and serve. * To make flavorful gravy from the pan juices, simply add a little cornstarch dissolved in water to thicken drippings. This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.

Chicken Adobo With Lemongrass Coconut Milk Recipe




3 pounds chicken on the bone ¾ cup rice wine vinegar 1 ½ cups coconut milk 6 cloves garlic, minced 3 Tablespoons Oregon Dan's Medium Spice or Original Specialty Sauce ½ teaspoon salt 1 teaspoon cracked peppercorns 1 teaspoon annatto seed 2 bay leaves 2 Tablespoons olive oil 2 Tablespoons coconut cream ½ cup water 3 stalks lemongrass (cut into 1 inch sections and smash with backside of large kitchen knife)	Place raw chicken in a large bowl. In another bowl, combine Oregon Dan's Sauce, water, rice wine vinegar, oconut milk, minced garlic, salt, cracked peppercorns, smashed lemongrass, annatto seed and bay leaves. Pour mixture over chicken and marinade in the refrigerator for 1 hour. Place chicken and sauce mixture in a large stove top pan and bring to boil over medium heat. Reduce heat to simmer, cover, and cook until chicken is tender; about 30-45 minutes. Remove chicken from pan and set aside. Take sauce mixture and chill allowing fat to rise to the surface; once solidified, skim off fat. Place chicken back into pan and brown well. Once browned, add sauce and bring to a high simmer reducing volume by 2/3. Remove chicken from pan and place on serving platter. Stir coconut cream into sauce and spoon over chicken to finish. Makes 6 servings.

Fruit & Shrimp Salad Recipe




2 cups total of the following fruits: Green apple & pear slices, tangerine & pomelo sections, red grapes, papaya and fresh berries of your choice. 1 cup uncooked shrimp (steam until red and peel) 2 Tablespoons of Oregon Dan's Habanero Hot Sauce (Medium Spice can be substituted if Habanero is too hot) 2 Tablespoons olive oil 1 Tablespoon peanuts (coarsely chopped) Juice of 1 lime 1 small shallot (finely diced) 2 cloves garlic (finely diced) 1 Serrano pepper (seeds removed/finely diced) ½ teaspoon salt ½ teaspoon sugar	Cut apple and pear slices into bite-size pieces. Toss cut fruit, and ½ of the lime juice, into a mixing bowl. Sautee garlic and shallot in olive oil until lightly browned. Combine remaining lime juice and mix all other ingredients together. Chill for 1 hour. Makes 6 servings.

Glazed Pork Loin Roast Recipe




3 pound boneless pork loin (trimmed of excess fat) 1 cup Oregon Dan's Original or Apricot Sauce 2/3 cup apple cider (heated to a boil) 4 large cloves of garlic (minced) 2 teaspoons grated ginger 2 teaspoons rosemary (finely chopped) ½ teaspoon salt 2 Tablespoons lemon juice 4 Tablespoons olive oil ½ cup white wine 1 cup water	Place pork in a roasting pan. In a small bowl, combine all ingredients together except white wine and water. Rub mixture over pork, cover, and let stand for 30 minutes. Pour off rub mixture and reserve. Add wine to pan and place pork roast into a 500 degree oven for 15 minutes. Reduce oven to 350 degrees and heat for an additional 30 minutes, occasionally basting with reserved mixture. Continue roasting until internal temp reaches 145-150 degrees. Remove meat from oven and transfer to carving board, let it rest for 10 minutes before slicing. Meat should be lightly pink in the middle. Place roasting pan over medium heat and deglaze drippings with water. Drizzle pork slices with sauce drippings. Makes 6 servings.

Hangover Shrimp Recipe




4 pounds 16-20 count shrimp per pound (peeled & de-veined) 1 cup Oregon Dan's Habanero Hot Sauce 1 quart beer 3 ounces diced jalapenos in juice 1 ½ Tablespoons garlic (minced) 1 small onion (thinly sliced)	Over medium heat, sauté onion slices, garlic and jalapenos with juice until soft; about 3 minutes. Add Oregon Dan?s Sauce, Bloody Mary mix and beer. Very slowly bring to a simmer. Add shrimp and cook for 3 minutes. Remove from heat and place cooked shrimp in ice water bath to stop the cooking process. Pour liquid through strainer and set aside. Puree the cooked onions and jalapenos that were strained out with 1 ½ cups of cooking liquid to create a delicious sauce. Set aside to cool. To serve, place 5 shrimp in a cocktail glass and add 1 ounce of sauce and garnish with chopped green onions and a lemon wedge. Makes 12 servings with 5 shrimp and 1 ounce of sauce.

Miso Glazed Black Cod Recipe




(4) 6 ounce black cod fillets cut ¾ inch thick (you may substitute sea bass for black cod) 1 1/3 cups Miso paste 1 cup Mirin (sweet rice wine) 1 cup quality Sake 3 Tablespoons Oregon Dan's Original Sauce 2 leeks (finely sliced) 1 Tablespoon butter ½ cup additional Miso paste (reserved for sautéing leeks)	Combine all ingredients, except ½ cup Miso paste reserved for sautéing leeks, in large mixing bowl. Marinade fillets for 4 hours in refrigerator; make sure all pieces are evenly coated with marinade. Meanwhile, melt butter in a non-stick pan over medium heat and gently sweat leeks adding reserved ½ cup Miso paste. Remove cod from chill chest and broil fillets for 3 minutes each side. Plate the fish and top with Miso and leek combination. Makes 4 servings.

Oregon Dan's Spicy Apricot Dressing Recipe




4 cups Oregon Dan's Apricot Sauce 1 cup Oregon Dan?s Habanero Hot Sauce 3 cups white wine vinegar 1 quart salad oil ¾ cup Dijon mustard ½ cup sugar ¼ cup minced garlic 2 teaspoons salt 1 teaspoon black pepper	Blend all ingredients until smooth in a food processor, except the oil. With the machine running on high, slowly drizzle the oil in a steady stream until mixture is emulsified. Partially cover food processor opening while adding oil to prevent splattering. You may not need to use all of the oil. Chill for 30 minutes before using.

Oriental Chicken Salad Recipe
Vinaigrette	Salad



¼ cup sesame oil ¼ cup rice wine vinegar 2 Tablespoons Oregon Dan's Apricot Sauce 2 Tablespoons soy sauce ½ teaspoon garlic powder ½ teaspoon salt Combine all ingredients and reserve ¼ cup	In a large bowl, mix together the cooked chicken, green onion and dressing, minus the reserved ¼ cup, and chill for 2 hours. In a 12 inch wok, or high-walled pan, heat up 4 cups of vegetable oil to 375 degrees; use deep-frying thermometer to monitor temperature. Add one stick at-a-time of the Mei Fun noodles; as soon as it is puffed up and swelled, remove from the pan and place on double thick paper towel to absorb excess oil. Repeat this process until desired amount of noodles is reached. Just before serving, toss lettuce with reserved dressing. Combine with marinated chicken and green onion. Add rice sticks and peanuts. Toss, and garnish with avocado slices. Makes 6 servings.

Rib Roast Au Vin Rouge Recipe




8 to 10 pound rib roast (rub with kosher salt, black pepper & fresh rosemary) 3 ¼ cups beef broth (don't use bouillon cubes, it?s too salty and will ruin the dish) 2 cups pinot noir ½ cup Oregon Dan's Original Sauce 1/3 cup diced carrot 1/3 cup diced onion 1/3 cup diced celery ½ cup sliced mushrooms of choice 7 Tablespoons butter (cubed) 2 Tablespoons cornstarch 1 clove of garlic (½ sliced & ½ crushed)	Dock roast with paring knife and insert fresh garlic sliced from ½ clove into docked slits. Then position meat in an open roasting pan, fat side up, and place into a 450 degree oven for 15 minutes to sear. Lower oven temp to 325 and heat for an additional 2 to 2 ½ hours, or until internal temp reach 140 degrees for medium rare doneness. Cooking times vary, but rule of thumb is 17 to 19 minutes per pound for bone in roast. Allow roast to rest for 20 minutes before carving. Note: Have your butcher trim off rib rack in one piece and reattach to roast with twine. This allows you to get the flavor from the bones and then remove them before carving, making life easier. In a large pan melt 4 tablespoons of butter and sauté vegetables until softened, omitting mushrooms. Add red wine and reduce volume by half. Combine Oregon Dan?s Original Sauce, beef broth, crushed garlic and simmer 12 to 15 minutes. Dissolve cornstarch with 3 tablespoons of cold water. Incorporate into sauce and whisk until thickened. Remove from heat and add remaining 3 tablespoons of butter, stirring until melted, then strain. Add mushrooms to sauce and heat through. Slice beef and arrange on platter, spoon sauce over meat. Makes 6 to 8 Servings.

Savory Grilled Chicken Recipe




4 pounds chicken (cleaned & dried) 16 ounces Oregon Dan's Apricot Sauce 1/3 cup honey 1/3 cup lemon juice 1/4cup Worcestershire sauce	Place chicken in a large bowl. In a separate bowl, combine all ingredients together. Pour mixture over chicken and marinade for one hour in your chill chest reserving ½ cup for basting. Turn chicken over once during the marinade process to allow for even coating. Place your seasoned fowl on the grill over medium flame or coals, basting frequently with reserved sauce for 40 to 50 minutes. You will need to reach an internal temp of 165 degrees to ensure doneness. You can also broil your bird in the oven on low setting. Keep enough distance from the broiler element to prevent flare-ups and charred chicken. Cooking times will vary with each broiler or grill, so monitor this process closely. Makes 6 to 8 servings.

The Flank Steak Recipe




3 pounds skirt or flank steak ½ bottle of Oregon Dan's Red Wine Marinade ½ cup Oregon Dan?s Original Sauce 2 cups bleu cheese crumbles ¼ cup sour cream	Soak steaks in ½ bottle of Red Wine Marinade overnight in the refrigerator. Over medium to hot coals, grill steak for 8 minutes then turn over and grill an additional 6 minutes. Remove and let meat rest for 10 minutes. Meanwhile, blend together Oregon Dan's Original Sauce, crumbled blue cheese and sour cream. Generously coat top of steaks with this mixture and place under oven broiler until melted. Allow to rest 1 to 2 minutes before carving. Makes 6 to 8 servings.

Volcanic Mussels Recipe




2 ½ pounds fresh mussels (scrubbed & de-bearded) ¾ cup lemongrass stock (simmer 2 cups water with 3 stalks chopped lemongrass and reduce to ¾ cup) ½ cup tomato puree ¼ cup white wine 3 Tablespoons Oregon Dan's Original Sauce 3 Tablespoons chopped garlic 3 Tablespoons fresh basil chiffonade 2 Tablespoons chopped tomato 2 Tablespoons butter 1 teaspoon salt 1 teaspoon black pepper	In a large pan on medium heat, add butter, chopped tomato, garlic and sauté for 1 minute. Increase heat to medium-high; add wine and mussels all at once. Add the lemongrass stock, Oregon Dan's Sauce, tomato puree, salt and pepper. Cover and cook for 1 minute. Add basil and cook until mussels are all open. If a mussel doesn?t open, throw it away. Also, make sure all of your mussels are tightly closed before cooking; this will ensure that they are alive and fresh. Enjoy with a quality baguette and wine of your choice. Makes 2 to 3 servings.