INGREDIENTS

½ box jumbo shells

1 lb. shrimp, minced  

1 ½ cups BBQ sauce

1/2 cup ricotta cheese

½ cup marscapone cheese

1 egg

1 cup chopped spinach

1 tablespoon olive oil

½ teaspoon kosher salt

½ teaspoon black pepper

1 cup white cheddar cheese, shredded

DIRECTIONS 

 Bring a large pot of water to a boil; cook the jumbo shells for 9 minutes, drain.

 Meanwhile, heat a 12-inch skillet with olive oil; add spinach and shrimp. Saute until golden brown, season with salt and pepper and remove from heat. Add BBQ sauce. 

In a mixing bowl combine ricotta cheese, egg, marscapone, a pinch of salt and pepper, and white cheddar cheese.

First, take each shell and stuff with cheese mixture about 1/4th of the way full. 

 Stuff each shell with 1 small scoop of shrimp/spinach mixture.

Spray bottom of baking pan with pan spray and spread half of the remaining BBQ across the bottom

Sprinkle shredded cheese across the top of the shells.

Cover with foil and cook in the oven on 375°F for 30 minutes.

INGREDIENTS

For BBQ Bacon Jam:

½ pound onions, sliced thin

½ pound bacon

1 tablespoon salt

1 teaspoon pepper

¼ cup brown sugar

¼ cup water

2 cloves garlic, minced 

¼ cup Touch o’ Heat BBQ Sauce

For BBQ Glazed Shrimp: 

1 pound shrimp

1 green onion, minced

½ cup Touch o’ Heat BBQ Sauce

Garnish: 

1 avocado sliced thin

15-20 mini- toasts 

More green onion

Cilantro 

DIRECTIONS

Cut the bacon into 1/2 in pieces. Add to a slightly warmed pot on medium high heat. Render for about 10 minutes. Take out the bacon with a slotted spoon and set on a paper towel to remove and excess oil. 

Remove all but 1 tablespoon of bacon fat from the pot and add your garlic cloves along with the onions. Add your salt. Allow them to sweat for 5 minutes, stirring constantly. 

Once the onions and garlic have become translucent, add your brown sugar. Allow the mixture to caramelize and your onions along with the sugar for about 20 minutes. Remember to constantly stir the onions so they can achieve uniform caramelization. 

Add the pepper, Rufus Teague Touch o' Heat BBQ sauce, water, and the reserved bacon. Cook for 30 minutes while stirring occasionally. You want to get a very thick, jam like consistency.

While the jam is cooking, start on your shrimp. Add the shrimp to a preheated skillet with a teaspoon of olive oil. Cook for a minute. Add the green onion. Cook for 3 minutes until the shrimp are fully cooked in the center. Brush on your BBQ sauce. 

Once the shrimp and bacon jam are done, start to assemble your crostini.

Add about a teaspoon of your bacon jam to the toast. Add a slice of avocado, a BBQ glazed shrimp, and garnish with a cilantro leaf more green onion. 

Reserve the rest of your bacon jam in a jar and refrigerate for about a week. 

INGREDIENTS

4 salmon filets, about 6 ounces for each person

1 Tablespoon salt                 

½ Teaspoon black pepper

1 Tablespoon Rufus Teague Fish Rub

1 tablespoon olive oil

BBQ Glaze:

1 cup Rufus Teague Honey Sweet BBQ Sauce

1/3 c brown sugar

1 sprig fresh rosemary

1 teaspoon lemon juice

1 teaspoon worshteshire sauce

½ teaspoon chili flake

DIRECTIONS 

Heat your skillet with the oil to a high temperature.

Make sure your salmon filets are dried off, with no excess moisture on them whatsoever. Add your Rufus Teague Fish Rub to your filets, as well as salt and pepper.

Place the fish skin side down and allow to cook for about 4 minutes, or until the fish does not stick to the pan.

While the fish is cooking skin side down, add all the ingredients for the glaze in a pot. Allow it to reduce to about ½, until the sauce coats the back of a wooden spoon.

Flip the fish over to the flesh side. Cook on the flesh side for about 2 minutes

Once the fish is fully cooked, remove from skillet and pour glaze over the fish.

Serve with salad, a bed of quinoa, or even on its own! 

Serves 4