BUTLER'S "TEXAS GOLD" CHICKEN

4 skinless, boneless chicken breast halves        1 Tbsp plus 1 tsp Olive Oil

1 tsp crushed garlic                                              1 c chopped green onions

Butler's "Texas Gold" Gourmet BBQ Sauce

Preheat oven to 450 degrees.  Season breasts with garlic.  In

an ovenproof skillet heat 1 Tbsp olive oil over medium-high heat.  Sear

breasts 2 minutes on each side.  Brush breasts with warm "Texas

Gold" gourmet BBQ sauce and place in oven for 7 - 8 minutes.

Remove from pan and keep warm.  Place pan over medium high

heat and saute' onions in remaining oil until soft, about 3 minutes.

Spoon onions over the breasts.  Heat remaining sauce and drizzle

over onions if desired or pass separately at table.

                BUTLER'S "TEXAS GOLD" PORK TENDERLOIN

1 Natural Pork Tenderloin, 1 - 1.5 lbs.

1 Tbsp. oil

Butler's "Texas Gold" Gourmet BBQ Sauce

Preheat oven to 400 degrees.  Heat oil in ovenproof skillet.  Sear pork on high

heat for 2 minutes on each side.  Place pork in oven and roast for 17 minutes,

turning tenderloin once after 7 minutes to prevent it from browning in pan.  Cook

to taste (135 to 145 degrees internal temperature).  Brush roast generously with

warm Butler's "Texas Gold" Gourmet BBQ sauce and let rest at room temperature

for 5 minutes before slicing (remember internal temperature will rise an additional

5 to 10 degrees while meat is resting).  Serve with warmed "Texas Gold" sauce

on the side.

               BUTLER'S "TEXAS GOLD" POTATO SALAD

1 lb.  Red Potatoes                              1/4 to 1/2  Cup Butler's Texas Gold

1 Onion, diced                                    Salt & Pepper

1/4 lb. Bacon, cooked & crumbled       1 Tbsp. Parsley, chopped

Boil potatoes and mash them roughly.  Add the bacon, onions and Texas

Gold BBQ Sauce.  Check for seasoning.  Add parsley and serve warm or

cold.  Makes 4 servings.

             TEXAS GOLD POTATO SALAD WITH ANDOUILLE SAUSAGE

1/4 to 1/2 cup Butler's Texas Gold                8 oz. Andouille Sausage, outer casing removed

3 lbs red skinned potatoes, peeled, cut into 3/4 inch pieces

1 green bell pepper                                         1 cup celery, chopped

2/3 cup green onions, sliced                           3/4 cup mayonnaise      

Heat 1 tablespoon oil in large skillet over medium -  high heat. Add sausage, saute' until 

browned, cooked through and crumbly, about 8 to 10 minutes.  Transfer to paper towels

and drain.  Bring large pot of salted water to boil.  Add potatoes, cook  until tender,

stirring occasionally, about 9 minutes.  Drain well and cool.  In a small bowl whisk the

Texas Gold with the mayonnaise.  Transfer potatoes to bowl and gently toss with the 

Texas Gold mixture.  Gently mix in sausage, bell pepper, celery, and  green onions.

Season with salt and pepper.  Refrigerate and serve.  Serves 6 to 8.

              BUTLER'S "TEXAS GOLD" GOURMET CUCUMBER DIP

2 Cucumbers                    8 oz. Cream Cheese

8 oz. Sour Cream              1 tsp. Cilantro

7 Tbsp. Butler's "Texas Gold" gourmet BBQ Sauce

Peel, core, and puree the cucumbers and place in a medium bowl.

Soften the cream cheese to room temperature.  Add the "Texas Gold",

cream cheese, sour cream, and cilantro to the bowl.  Mix well.  Cover

and refrigerate for 2 hours before serving to allow the flavors to develop.  

              BUTLER'S "TEXAS GOLD" CHICKEN BREAST SAUTE'

1 Tbsp Olive Oil                     1 Tbsp Unsalted Butter

2 Chicken Breasts                  2 Tbsp Fresh Lemon Juice

1/4 C Butler's "Texas Gold" Gourmet BBQ Sauce

In saute' skillet heat oil and butter over fairly high heat until oil and

butter turn golden.  While oil is heating, rinse breasts with cold

running water, pat breasts dry with paper towel and cut in half.

Place chicken in heated skillet and saute' for 3 minutes.  Turn and

cook for 3 minutes more.  Reduce heat.  Cut chicken to see if done.

May need to saute another minute depending on thickness of breasts.

Add lemon juice.  Turn off heat.  Without removing skillet, finish with

warm "Texas Gold" gourmet BBQ sauce, turning chicken to cover

with sauce.  Total cook time: 6 to 9 minutes.  Serve immediately.

Serves 4.  Note: Warm "Texas Gold" on stovetop or in microwave.

Do not boil.

                BUTLER'S "TEXAS GOLD" SHRIMP

6 Tbsp. unsalted butter                           8 oz. peeled & deveined shrimp                     

2  Tbsp. olive oil or grapeseed oil         4 Tbsp. Butler's Texas Gold BBQ Sauce

Melt butter and oil in saute' pan over medium high heat.  Toss shrimp in

pan for 2 minutes.  Add "Texas Gold"  to coat shrimp and toss 2 more minutes.                 

Accompany with garlic bread or baguette slices.  Makes 2 servings.

          BUTLER'S "TEXAS GOLD" RED SNAPPER

4 -  6 oz pieces Red Snapper             1 Tbsp. butter

1 Tbsp. olive oil                                   2 Tbsp. lemon juice    

Butler's "Texas Gold" BBQ Sauce

Preheat oven to 425.  In a large skillet, heat oil and butter and saute' fish

for 2 minutes on each side.  Splash with lemon juice and brush with

"Texas Gold" sauce.  Finish in oven about 3 -  5 minutes.

OR

Preheat oven to 425.  In a pyrex dish lay fish skin down.  Splash with lemon

juice and brush with Butlers "Texas Gold" sauce.  Bake in oven for 7 12

minutes depending on thickness of fish.  These same recipes can be used

for tilapia, salmon, halibut and mahi mahi.

        BUTLER'S "TEXAS GOLD" SHRIMP STUFFED POBLANOS

4 Poblano peppers                                 1 C Rice     

1 Lge onion coarsely chopped               1 tsp salt

1 Lb Jumbo shrimp                                 1 Tbsp butter

1 Tbsp olive oil                                

Butler's "Texas Gold" Gourmet BBQ Sauce

Bring two cups salted water to boil.  Add rice and butter, reduce heat to low

simmer.  Cover and cook for 20 minutes.  While rice cooks, gently heat BBQ

sauce in small pan.  De-seed and clean peppers, mop insides with warm sauce

and set aside.  Heat oil and saute onion over medium heat, stirring frequently

till soft and translucent.  Grill shrimp to taste basting generously with "Texas

Gold".  Remove rice from heat and fluff.  Add shrimp and onions and mix well.

Stuff peppers with rice mixture.  Grill for 5 - 7 minutes.  Brush often with

"Texas Gold".  Serves 4.

         BUTLER'S "TEXAS GOLD" GOURMET SHRIMP K'BOBS

6 Jumbo Shrimp 

6 Baby Portabella mushrooms

6 medium zucchini squash

Butler's "Texas Gold" Gourmet BBQ sauce

Place peeled shrimp, mushrooms, and zucchini on skewer and begin

grilling.  Gently simmer BBQ sauce in a small saucepan.  Grill K'Bobs for

2 minutes.  Then baste with heated sauce on both sides several times,

while grilling for about 3 more minutes, or till shrimp is cooked to taste.

Salt and pepper not required because "Texas Gold" has all the seasonings

already added!

    BUTLER'S "TEXAS GOLD" PORK SIRLOIN CHOPS

Pork Sirloin Chops, 1 1.5 lbs

1 Tbsp. Oil

Butler's "Texas Gold" Gourmet BBQ Sauce

Preheat oven to 400 degrees.  Heat oil in ovenproof skillet.  Sear

pork on high heat for 1 minute on each side.  Brush chops generously       

with warm "Texas Gold" Gourmet BBQ sauce.  Place pork in oven and

roast for 5 minutes, turning chops once after 2.5 minutes to prevent

browning in pan.  Cook to taste (135 145 degrees internal temperature).

Brush chops generously with warm Butlers "Texas Gold" Gourmet BBQ

sauce and let rest at room temperature for 5 minutes before serving

(remember internal temperature will rise an additional 5 to 10 degrees

while meat is resting).  Serve with warmed "Texas Gold" sauce on the

side.

        BUTLER'S "TEXAS GOLD" NEW-YORK STRIPS

4 New York Strip Steaks

2 Tbsp Olive Oil

Butler's "Texas Gold" Gourmet BBQ Sauce

Heat olive oil in ovenproof skillet and sear steaks 2 minutes on

each side.  Warm "Texas Gold" in a sauce pan.  Baste each

side of steak with warm "Texas Gold", then place steaks in a

450 degree oven for 6 - 7 minutes depending on thickness.

Serve with warmed "Texas Gold" on the side.

        BUTLER'S "TEXAS GOLD" GOURMET RIBEYES

4 Ribeye Steaks

Butler's "Texas Gold" Gourmet BBQ Sauce

Begin grilling the steaks on a hot grill.  Gently heat the "Texas Gold"

gourmet BBQ sauce in a small saucepan.  Baste the top side of each

steak with the "Texas Gold" BBQ sauce.  After cooking for 4 - 5

minutes on 1 side, turn the steak over.  Baste the grilled side of the

steak with the "Texas Gold".  Continue to grill the steak on the second

side for another 4 - 5 minutes, depending on the thickness of the

steak.  Salt and pepper are not necessary to season the steaks, as

Butler's "Texas Gold" gourmet BBQ sauce has all the seasonings

already added!  Bon appetit, y'all!

         BUTLER'S "TEXAS GOLD" SHRIMP SAUTE'

1 Tbsp Olive Oil                  1 tsp Unsalted Butter

1 lb Gulf Shrimp                  1 Tbsp Fresh Lemon Juice

2 Tbsp Butler's "Texas Gold" Gourmet Sauce (warmed)

In saute' skillet heat oil and butter over medium high heat until oil

and butter begin to turn golden.  While oil is heating, rinse shrimp

with cold running water.  Drain and dry thoroughly with paper towel.

Place shrimp in heated skillet and saute' for 1 minute.  Toss or

stir and cook for 1 minute more.  Add lemon juice, toss or stir, and

cook for another 30 seconds.  Turn off heat.  Without removing skillet,

finish with warm "Texas Gold" gourmet sauce, stirring thoroughly to

blend juice and sauce with shrimp.  Total cook time: 3 minutes.  Serve

immediately.  Enjoy wild applause.  Serves 4.  Note: Warm "Texas

Gold" on stovetop or in microwave .  Do not boil.

           Butler's "Texas Picante Salsa" Meatloaf

1 -  16 oz jar Texas Picante Salsa          2 lbs lean ground beef

2 large eggs                                              1/4 cup bread crumbs

1/2 tsp salt                                                1/2 tsp pepper

Preheat oven to 375 degrees.  In large mixing bowl add ground beef and all

ingredients except 1/4 of the Texas Picante Salsa.  Mix together.  Place in a

baking pan and press gently to relieve any air pockets.  Pour remaining Texas

Picante Salsa on top of ground beef mixture.  Cover baking pan with foil and

place in oven for 1 1/2 hours or until it reaches an internal temperature of

170 degrees.  Remove and drain grease, let stand for 10 minutes.  Slice and

serve.  Makes 6 servings.

    Butler's "Texas Picante Salsa" Southwest Chicken

4 boneless, skinless chicken breast            4 oz cheddar cheese

1- 16 oz jar Texas Picante Salsa

Preheat oven to 400 degrees.  Place chicken breast in pyrex dish and

cover solid with Texas Picante Salsa.  Place in oven and cook for 30

minutes.  Depending on thickness of chicken breast it may require slightly

more or less cook time.  While cooking, the salsa juice will go to bottom

of dish and bubble keeping chicken tender and moist.  Sprinkle grated

cheese over chicken 3 minutes before removing from oven.  For another

great flavor place raw peeled and deveined shrimp around chicken in

pyrex dish and also cover them solid with Texas Picante Salsa.  Use same

cook time; the shrimp will not dry out as the salsa juice will also keep

them moist and tender.