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Dude Food Fire's Signature Cheesesteak Pizza

Dude Food Fire's Signature Cheesesteak Pizza

Step into the realm of artisan pizza making with this comprehensive guide. The power of a perfectly baked pizza isn't just in the harmony of flavors, but in the love and dedication poured into crafting each component from scratch. The way you knead the dough, simmer the sauce, and layer the cheese can all make a difference in crafting the ultimate pizza masterpiece.

The Dough: Backbone of the Perfect Pizza

Dough is a fundamental part of pizza, serving as the base and carrying the weight of the toppings. For our recipe, we've taken special care to craft a mixture that will create a crispy yet pliable crust, providing a balanced texture and taste.

Ingredients for the Dough:

  • ¼ cup whole wheat flour
  • 3 ½ cups all-purpose flour (plus additional for rolling out)
  • 2 teaspoons fresh yeast or 2 ¼ ounce package instant or rapid rise yeast
  • 2 teaspoons kosher salt
  • 2 teaspoons sugar or 1 teaspoon honey
  • 2 teaspoons olive oil
  • 1 1/3 cup lukewarm water

Combine your flours, yeast, salt and sugar in a mixer with a dough hook attachment. Set the speed to low, then gradually add the water and oil. Mix for approximately 10 minutes, until your dough is smooth and firm to the touch. Roll the dough out and form into three separate balls, each weighing roughly 10 ounces. Cover with a damp towel and set in a warm spot until they have doubled in size - about 2 to 2 ½ hours. After the first rise, they're ready to roll out, top, and bake.

Super Easy Pizza Sauce: All About That Flavor Base

Every pizza needs a scrumptious sauce to bring out the flavors of its toppings. We have created a sauce that combines Italian tomatoes and a selection of spices to create a full-bodied, tangy flavor that will elevate your pizza experience.

Ingredients for the Sauce:

  • 1 28-ounce can crushed Italian tomatoes, undrained
  • 1 14.5-ounce can petite diced tomatoes, undrained
  • 1 tablespoon Dude Food Fire Mama Dini Spice Blend
  • 2 teaspoons dried oregano
  • ½ teaspoon fine sea salt
  • 2 teaspoons olive oil
  • 3 cloves garlic, crushed
  • 3 teaspoons granulated garlic

Mix all the ingredients, whisking everything together for three minutes. Cover and refrigerate for at least four hours to allow the flavors to blend. You can also freeze this sauce for up to three months, making it a handy component for your pizza adventures.

(Alfa 5 Minuti 23" Outdoor Countertop Wood-Fired Pizza Oven)  

Pizza Cheese Blend: Enhancing Texture and Taste

A unique cheese blend brings added depth and creaminess to our pizza, ensuring every bite is a delight.

Ingredients for the Cheese Blend:

  • 1/3-pound whole milk mozzarella, grated
  • 1/3-pound provolone, grated
  • 1/3-pound muenster, grated
  • 1 cup finely grated parmesan

Combine all the cheeses together and set aside.

Pizza Toppings: Caramelized Onions and Cast Iron Filets

For the caramelized onions, you'll need:

  • 2 large onions, preferably sweet, like Vidalia
  • 2 tablespoons of unsalted butter
  • 1/2 teaspoon of salt
  • 1 tablespoon of balsamic vinegar

(For the Bella Outdoor Living Bella Grande 36" Outdoor Wood-Fired Pizza)

Oven cast-iron filets, gather:

  • 2 filet mignons, about 1.5 to 2 inches thick
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons of extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 2 sprigs of fresh rosemary
  • 2 tablespoons of unsalted butter

Prepare Your Onions:

Peel and thinly slice the onions. In a large skillet, melt the butter over medium heat. Add the onions and salt, stirring well to coat. Cook for about 40-50 minutes, stirring occasionally until they turn a rich golden brown. Towards the end, deglaze the pan with balsamic vinegar and let it cook down until it's completely absorbed. Keep in mind that true caramelization takes time – do not rush this process.

Cook Your Filets:

While the onions are caramelizing, begin preparing your filets. Season them liberally with kosher salt and black pepper. In a cast-iron skillet, heat the olive oil over medium-high heat. When the oil is shimmering, add the filets. Cook them for 4-5 minutes on each side for medium-rare or longer based on your preferred level of doneness. In the final minute, add the garlic, rosemary, and butter to the skillet, basting the filets continually with the aromatic butter.

The Finishing Touches:

Now that your bases are ready, it's time to layer. Spread your dough with your homemade pizza sauce, then add your pizza cheese blend. Follow this with cast iron filets for a meaty texture, and top everything off with caramelized onions for a touch of sweetness.

Finally, it's time to bake your pizza. A wood-fired oven is ideal for getting that authentic, smoky flavor. However, a conventional oven can still create a beautiful, golden-brown pizza.

Embrace the process of making homemade pizza. It's not just about eating delicious food - it's about the joy and satisfaction that comes from creating a delicious pizza from scratch.

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Wood Fired Margherita Pizza

Wood Fired Margherita Pizza

This is a take on the classic Italian pizza with fresh basil, whole milk buffalo mozzarella (yes, from a water buffalo) baked in a woodfire oven and topped with fresh torn basil leaves. Even if you don’t have a woodfire pizza oven, the Baking Steel allows you to cook at temperatures similar to a blazing hot woodfire oven inside in a traditional oven that sears the dough. The secret to great pizza is the speed at which the dough cooks and a Baking Steel mimics the super high temperature of the stone of a woodfired pizza oven minus the smoky house.

 Margherita Pizza


  • 1 baseball sized tomato, sliced
  • 3 tablespoons olive oil
  • Pinch of salt
  • Pinch of pepper
  • Pinch Italian herb seasoning
  • Prepared pizza crust
  • ¼ cup red sauce
  • 8 ¼-inch slices full-fat buffalo mozzarella
  • 8 fresh basil leaves
  • 4 teaspoons olive oil, divided
  • 1 teaspoon fresh black pepper
  • 2 tablespoons shredded provolone
  • Additional fresh basil leaves



  • First make the candied tomatoes. I used Cherokee Purple heirloom tomatoes. This recipe works with any heirloom tomato that is meat and less watery.
  • Slice into half inch slices.
  • Place the slices on a cookie sheet lined with parchment paper. Drizzle 3 tablespoons olive oil over the tomatoes, followed by pinch of salt and pepper.
  • Sprinkle a pinch Italian herb spice over each tomato.
  • Bake for 1 ½ hours at 300 degrees.
  • On your pizza peel, sprinkle wheat flour or cornmeal under the prepared crust.
  • Spread the pizza crust on the peel. For this recipe I used a prepared pizza crust.
  • Layer ¼ cup red sauce on the crust, stopping about 1 inch from the edge.
  • Place 8 ¼-inch slices of buffalo mozzarella on the pizza.
  • Layer with 8 fresh basil leaves on each mozzarella slice.
  • Drizzle 2 teaspoons olive oil over the pizza and sprinkle fresh ground black pepper.
  • Sprinkle additional layer of shredded provolone over the top of the pizza.
  • Then, layer the sliced candied tomatoes on top last.
  • Bake in 800 degree wood-fire pizza oven, turning at appropriate times near the fire to cook evenly — about 3 minutes.
  • When removed from oven, drizzle remaining 2 teaspoons olive oil over the outer crust.
  • Add additional fresh basil leaves, then cut and serve.

Wood-Fired Margherita Pizza

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Happy Black Eyed Peas

Happy Black Eyed Peas

Many Southern mommas staunchly insist that one’s luck for the year is directly tied to the amount of black-eyed peas one eats on New Year’s Day. No excuse is good enough to not eat your peas. Tradition dates back to 500 A.D. when black-eyed peas were eaten for luck in the Jewish new year celebration. They are also a staple in West African cuisine, which carried over and pervaded southern culture in America.

Happy Spice Black Eyed Peas


  • 1 tablespoon olive oil
  • 1 large onion, small diced
  • 1 large bell pepper (or 1 ½ cup mixed color bell), small dice
  • 1 T butter
  • 2 cups white wine
  • 2 small bay leaves
  • 16-ounce bag of black-eyed peas
  • 3 quarts of water, divided
  • 1 tablespoon More Than Gourmet brand Glace de Viande Gold Classic Reduced Brown Stock
  • 6-ounce package of lean country ham (not sweet ham)
  • 2 tablespoons Dude Food Fire Happy Spice or other all-purpose seasoning salt
  • 2 teaspoons sea salt



  • Put oil in Dutch oven pot and put temperature on medium high heat.
  • Add onions and stir.
  • Add bell peppers, then let sizzle for 10 seconds.
  • Melt in butter and saute for 2 minutes to cook out the excess water.
  • Pour in wine and add bay leaves. Bring to boil.
  • Add black eyed peas and cover.
  • Stir well then stir every minute or so until wine has almost cooked out dry.
  • Pour in 2 quarts of water.
  • Bring to boil and reduce heat to low to simmer.
  • Add the brown stock and stir in to melt. Simmer for a few minutes, then cover and continue to simmer for 45 minutes on low.
  • Add in chopped country ham and Dude Food Fire Happy Spice all-purpose seasoning salt.
  • Stir, then add one more quart of water. Bring to a boil, cover, and cook for 10-15 minutes.
  • Taste and add 1-2 teaspoons of salt as needed.
  • Remove from heat, cover, and let it sit for 20-30 minutes to meld flavors.
  • Serve with cornbread and enjoy
Fifth and Cherry Cutting Boards

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Tuscan Cream of Chicken and Spinach Soup

Tuscan Cream of Chicken and Spinach Soup

The perfect recipe for those days when you feel like shifting into soup mode. This Tuscan Cream of Chicken and Spinach soup is sure to satisfy.

Soup Ingredients:  
  • 2 Tbsp virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 medium onion - finely chopped
  • 3 cloves garlic - thinly sliced
  • 2 tsp + 1 tsp fine salt
  • 2 tsp finely ground black pepper
  • 1/2 Rotisserie chicken - deboned and rough chopped
  • 3 cups chicken broth
  • 2 Tbsp + 1 Tbsp Dude Food Fire Mama Dini spice blend
  • 1 cup orzo - dried
  • 1 cup cream
  • 1 1/2 cup fresh spinach - finely chopped
  • 1 Tbsp fresh oregano - finely chopped

Cheese Mix / Topping Ingredients - Make 1 hr. to 1 day before:

Tuscan Cream of Chicken and Spinach soup

Soup Directions:

  • In a small saucepot, add chicken broth and 2 tsp salt. Bring to boil.
  • Add orzo and cook for five minutes. Turn off heat and set small saucepot aside.
  • In a 4 qt. pot, heat to medium high and add butter, oil, and onions. 
  • Cook for 7-10 minutes or until translucent.
  • Add garlic, pepper, oregano, and Dude Food Fire Mama Dini spice blend and cook for additional 2 minutes
  • Add cream and 1 tsp salt, reduce by half
  • To the onion and cream mixture, add the orzo and broth from the small saucepot
  • Add chicken and spinach. Mix well and simmer for 3-5 minutes
  • Top with cheese mix. Serve and enjoy!

Cheese Mix Directions - Make 1 hr. to 1 day before:

  • Combine parmesan, risotto, cream cheese, and Dude Food Fire Mama Dini spice blend - mix well.


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Guerro Cream of Reuben Stew with Marbled Rye Croutons

Guerro Cream of Reuben Stew with Marbled Rye Croutons


For Stew: 

  • 2 tablespoons vegetable oil
  • ½ stick butter
  • 2 cups onion, diced
  • 1 cup celery
  • 2 cups carrots, diced
  • 4 cloves garlic, rough chopped
  • 12 ounces of packaged cole slaw mix, rough chopped
  • ¼ cup all-purpose flour
  • 1 tablespoon caraway seeds
  • 1 tablespoon Dude Food Fire Chili Guero Spice Blend
  • 1 ½ cup chicken broth
  • 1 cup heavy cream
  • 2 pounds pastrami, rough chopped
  • Salt to taste
  • 8 ounces swiss cheese, grated
  • 4 ounces chihuahua cheese, crumbled

For Croutons:


For Stew:
  • In large 6-8 quart nonstick pot over medium-high heat add oil, butter, and onions. Cook 2-4 minutes.
  • Add celery, carrots, garlic, slaw mix, caraway seasoning, and Chili Guerro spice blend. Cook 5 more minutes. Add flour to make a thick paste. Cook for one minute.
  • Add broth and cream and whisk until smooth and mixed in. Add in the meat. Bring to boil, reduce heat, and simmer for 15 minutes stirring every 2-3 minutes to keep from sticking.
  • Remove from heat, cover, and let sit for 10-15 minutes. Taste and adjust salt before serving.

For Croutons:

  • Coat inside of a very large mixing bowl with vegetable oil.
  • Sprinkle Chili Guerro spice blend over the oil so it sticks to the inside of the bowl.
  • Add sliced bread cubes and mix well to soak up the oil and spices off of the bowl.
  • Spread in one layer in a cookie sheet and bake 10-15 minutes until crusted on edges.

For Garnish:

  • Mix together Swiss cheese and chihuahua cheese.
  • Top each soup bowl as you are serving. 
  • Top with croutons and enjoy.
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Microwave Chocolate Cream Pie

Microwave Chocolate Cream Pie

My mother-in-law Sandy developed this recipe based on a traditional chocolate pudding style pie. But she adapted the traditional cooked pudding to a microwave. This eased the burden on her wrists for stirring the pudding constantly over heat. Over the years of cooking, she developed carpal tunnel syndrome which made stirring painful. This microwave pudding recipe eased that burden for her. Many adaptations are developed out of necessity. When you are busy in the kitchen or on holiday deadlines, time is of the essence. This recipe allows you to make better use of your time making other dishes. You will be surprised, as I was, at the ease and tastiness of this pie.


  • 8 heaping tablespoons cocoa
  • 1 ½ cups sugar
  • 6 heaping tablespoons flour
  • 2 eggs
  • 4 cups milk
  • 1 teaspoon vanilla
  • 1 tablespoon butter
  • 1 prepared pie crust, baked


  • Mix flour, cocoa, sugar.
  • Add eggs and milk and mix with wire whisk.
  • Place in microwave and cook 2 minutes on high.
  • Stir with whisk.
  • Continue cooking in microwave for 2 minutes at a time, stirring in between, until pudding is very thick, about 15 minutes.
  • Add butter and vanilla.
  • Mix and pour into prepared pie crust.
  • Place in refrigerator until cool.
  • Top with whipped cream before serving

Be sure and check out all of Dude Food Fire's awesome Thanksgiving and Holiday recipes! Click an image below to view the recipe! 

Thanksgiving in a Bite

Turkey Time

Old Fashioned Peach Cobbler


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Thanksgiving in a Bite

Thanksgiving in a Bite

For most, you can't have Thanksgiving dinner without Turkey, dressing, and cranberry sauce. This recipe combines all of those holiday favorites into a delicious Thanksgiving Day appetizer...or meal for those who like to eat smaller portions...that is one of my all-time favorites. And I am positive it will become one of your favorites as well.


Cranberry Filling:

  • 1 14-ounce can jellied cranberry sauce
  • ½ cup white wine (or cranberry juice, apple cider, or water)
  • 1 cup dried cranberried, chopped


  • 1 large onion, chopped fine (about 2 cups)
  • 2 tablespoons butter
  • 2 tablespoons + 2 teaspoons olive oil
  • 3.5 pounds ground turkey
  • 1 cup dry prepared stuffing mixture or breadcrumbs
  • 1 1.5-ounce package More Than Gourmet Roasted Turkey Stock Glace’
  • 1 tablespoon grain mustard
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon ground celery seed
  • 2 tablespoons Dude Food Fire Happy Spice
  • 1 tablespoon poultry spice blend (see recipe)
  • 2 teaspoons coarse kosher salt (or 1 teaspoon fine salt)
  • Nonstick spray


  • 2 tablespoons butter (or substitute)
  • 1 tablespoon Dude Food Fire Mon Ami Sale
  • 1 1.5-ounce package More Than Gourmet Roasted Turkey Stock Glace’
  • 1 1.5-ounce package More Than Gourmet Roasted Chicken Stock Glace’
  • 20 ounces water
  • 4 ounces milk (or milk substitute)
  • 4 tablespoons arrowroot

Fifth and Cherry link


For Cranberry Filling: In a small saucepot, add wine and cranberries. Bring to simmer. Add in can of jellied cranberry sauce. Don’t stir until the wine has almost absorbed into the cranberries – about 5 minutes. Using a plastic whisk, mix in cranberry sauce until all melted, about 1-2 minutes. Refrigerate to cool and solidify, about 1 hour. 

For Meatball: Sweat the onions in butter and oil for 10-12 minutes until soft and translucent. Add turkey stock glace/ and cook 2-3 minutes stirring constantly to liquify. Remove from heat and let cool slightly. In large mixing bowl, add turkey, dry stuffing or breadcrumbs, mustard, eggs, spices, and salt. Using gloved hand, squish the mixture until combined. Add onion mixture and combine until mixed. Refrigerate for about 1 hour to cool. Spray a regular size muffin tin with nonstick spray. Scoop meat into a meatball in your palm. (I use a #16 ice cream scoop to make meatballs that weigh about 3 ounces.) Use thumb to create a divot in the center of the meatball. Add one teaspoon of cranberry filling and close meat around it. Place the stuffed meatball seam-side-down in muffin tin. Repeat until all muffin tins are filled. Bake at 350 degrees on convection for 20-25 minutes until internal temperature is 160 degrees

For Gravy: In a medium saucepot, cook butter and spices for about 1 minute on medium heat until fragrant. Add turkey stock glace’ and chicken stock glace’ and mix well to dissolve completely. Add water and bring to boil. In a cup, mix arrowroot and milk until dissolved. When gravy pot comes to a boil, use plastic whisk to mix arrowroot liquid into the gravy. Boil for 3 minutes, whisking very frequently. Take of heat and taste. Add salt and pepper to taste. 

Serve one meatball over a square of stuffing or dressing made according to your favorite recipe. Cover with gravy. Serve additional cranberry mixture on the side.

Yield: 2 dozen meatballs using a #16 ice cream scoop.

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Turkey Time

Turkey Time

Ever wonder why the turkey breast is always dry at Thanksgiving? It’s geometry–that’s the problem. The breast is closest to the heat of the oven and has less fat, so it cooks faster and dries out more quickly. The legs and thighs in a whole bird are surrounded by connective tissue and carcass, so they cook by conduction and not direct heat, taking longer. To get the dark meat done to temperature, the white meat is overcooked and dried out. This why I choose to roast a turkey in parts. Of course, you give up the flourish of carving the bird at the table, but in the end its about fellowship of family, expressing gratefulness, and eating a well-prepared meal. It’s not about the carving. Cooking a turkey this way allows the turkey to cook faster. You can also cook more quantity if you need to. Plus, you can take the carcass and boil it into stock at the same time the bird is in the oven.


  • 2 tablespoons Dude Food Fire Mon Ami Sale Spice Blend
  • 1 whole turkey, 10-15 pounds
  • Kosher salt and freshly ground black pepper
  • 1 large onion, peeled and roughly chopped (about 2 cups)
  • 1 large carrot, peeled and roughly chopped (about 1 cup)
  • 2 large stalks celery, roughly chopped (about 1 cup)
  • 2 medium clove garlic, peeled and smashed
  • 2 bay leaves
  • 12 whole black peppercorns
  • 1 cup homemade or store-bought low-sodium stock
  • 4 sprigs fresh rosemary
  • 7 sprigs fresh thyme
  • 3-5 sprigs fresh sage
  • ½ cup butter (1 stick) cut into chunks


  • Using a sharp knife, separate the wings, breasts, and leg quarters (like you would do to a chicken). A sharp knife really helps here because a turkey has more connective tissue than a chicken. Put the turkey pieces in a pan (I like to use a disposable pan to avoid cross-contamination). Season both sides of each piece with salt, pepper, and 1 tablespoon of Mon Ami Sale seasoning.
  •  Mix onions, celery, and carrots together. Place in the bottom of a large roasting pan. Add ½ cup of the stock to the pan over the vegetables. Season the vegetables with a little salt, pepper, and remaining tablespoon of Mon Ami Sale spice blend.

  • Take the butter chunks and insert between the meat and the skin of each piece, leaving a few chunks to put on top of the skin of each piece. Arrange the leg quarters and wing pieces around the pan, on top of the vegetables. Leave room for the breasts in the pan, but put them aside for now. You won’t put the breasts in the oven at the beginning of cooking.

  • Cover the pan of dark meat turkey loosely with foil and place in the oven at 350 degrees for about an hour. Remove the foil and turn the leg and wing sections over. Lay the breast pieces meat side down in the pan. Replace the foil and bake for another 45 minutes to an hour or until the deepest part of the thigh reads 165 degrees and the breast reads 150 on a thermometer.

  • Remove the foil and turnover the breast pieces so the skin side is up. Turn the oven to broil and put the pan back in the oven on the lowest rack until the skin of the turkey is golden brown. Remove the turkey from the oven, recover with foil, and let it rest for 20 minutes, basting every five minutes or so with pan juices. Put the vegetables from the pan into a blender and turn the blender on medium high. Slowly add about half of liquid from the pan into the blender until pureed. Pour into a sauce pot and salt and pepper to taste. Bring to simmer and reduce until thick. Add remaining liquid as needed to maintain desired consistency. Use as gravy over the turkey.


Thanksgiving Gravy

  • 2 cups chicken or turkey stock
  • 4 tablespoons More Than Gourmet brand Glace de Volaille roasted turkey stock
  • ½ cup evaporated whole milk
  • 1 can beef consume
  • 2 tablespoons arrowroot
  • 1 drop of thyme essential oil
  • 1 drop of black pepper essential oil
  • 2 drops of sage essential oil
  • Salt and pepper to taste

In a 2 quart sauce pot, bring stock, glace, and evaporated milk to boil. In separate container with a lid (like a mason jar with a sealable lid or shaker ball mixer), mix together consume and arrowroot and shake vigorously for 1 minute until smooth and frothy. While broth mixture is at a full boil, slowly whisk in the arrowroot mixture. Bring to boil for 3 minutes, whisking constantly until thickened. If too thick for your preference you can thin it out with a little more broth, stock or water. Remove from heat and season with salt and pepper to taste. The “More Than Gourmet” brand does not contain any added salt, so you will need to season accordingly.

Fifth and Cherry link


Arrowroot is a tropical plant. One-year old roots are dug up and soaked in hot water. The soaking removes the bitter fibrous covering. The root gets mashed up to separate the edible starch. The starch dries out and becomes the arrowroot powder. Arrowroot powder is gluten-free, paleo-friendly, and vegan!

Arrowroot can be used in place of cornstarch, especially for those with corn allergies. Each has slightly different effects on a dish. Cornstarch comes from a grain and has a higher content of protein and fat, which means it needs a higher temperature for thickening. On the other hand, arrowroot has less protein and fat, so thickening happens faster and at a lower temperature. Arrowroot has a more neutral flavor also. I tend to use cornstarch when I want thickening at the beginning of cooking, such as with a stew or dairy sauces. I use arrowroot when thickening towards the end of the cooking process, such a with acids, vinegars, or lemon juice

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Maple Salmon with Butternut Squash Rounds

Maple Salmon with Butternut Squash Rounds

Dude Food Fire Longview Spice Blend was inspired by East Texas / Memphis Style BBQ. With a sweet maple flavor and a touch of brown sugar, pepper, garlic, onion, and salt, Longview Spice Blend is the perfect way to add a smoky, sweet flavor to your favorite meat or vegetables. One of my favorite ways to use it is on a fresh piece of salmon. Add in some delicious butternut squash, and you have a meal that is guaranteed to satisfy.


  • 1 small butternut squash, peeled and cut into ½” rounds
  • 4 center-cut salmon filets (I used Northern Atlantic), about 6 ounces each
  • 2 tablespoons Dude Food Fire Longview Spice Blend
  • 4 tablespoons vegetable oil
  • 3 tablespoons kosher salt, divided
  • Nonstick spray
  • 4 grill planks about 8” long and 4” wide
  • Glaze, see recipe below


  • Set grill to 450 degrees. Lightly oil grilling planks.
  • Boil squash rounds for 3-4 minutes in salted water just to blanch. Remove. Pat dry and coat with neutral oil. Let cool.
  • Rub salmon filets with oil all over. Place 2 filets per grilling plank. Salt each filet well and top with Dude Food Fire Longview Spice Blend.
  • Sprinkle squash rounds with Dude Food Fire Longview Spice Blend and place 2 rounds per plank.
  • Place squash planks on the grill first and let them cook for 5 minutes (they take longer than the salmon will). Place salmon planks on the grill and grill for 10-12 minutes with lid closed. Keep a spray bottle with water close. Watch for flare ups if the planks catch on fire. Spray to put out fire and increase smoke. Baste salmon and squash with Maple Glaze 2-3 times during cooking. Flip salmon and squash over about half way through cooking. Remove salmon from grill at 115 degrees (it will continue to cook while cooling). If you prefer, you can cook the squash rounds directly on the grill to impart nice grill marks. Baste salmon and squash with glaze once more before serving.

Maple Glaze Directions:

  • 1 stick whole butter
  • 1 large shallot, rough chopped
  • 1/3 cup brown sugar
  • 1/3 cup honey
  • 2 tablespoons water
  • 1/3 cup maple syrup
  • 3 tablespoons apricot preserves
  • 2 tablespoons Dude Food Fire Longview Spice Blend
  • Over medium heat, cook shallots in butter for 8-10 minutes, stirring every minute or two to prevent burning or sticking. Add sugar, honey, water, syrup, and preserves. Bring to boil, reduce heat and lightly simmer for 5 minutes. Add spice blend and cook for 1 more minute. Remove from heat.

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El Paso Green Chile Stew

El Paso Green Chile Stew

I remember my grandfather’s second wife, Mimi, making this green chile stew at the holidays. She was from New Mexico, so she made many dishes with green chiles. I especially remember this one because she used the leftover pot roast instead of pork – because my grandfather loved pot roast. The heat in the green chiles feels good, especially on a cold day. This recipe is super easy to make and a meal that everyone will love! 


  • 2 tablespoons olive oil
  • 3 tablespoons El Paso Spice Blend, divided
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 large yellow onion, chopped
  • 2 12oz. jars roasted green chiles
  • 8 small Yukon gold potatoes, diced
  • 32oz. beef broth 
  • 2 cups roasted corn, 
  • 2 cups leftover pot roast, chopped
  • 7 corn tortilla tostada shells
  • 1/3 small block of Pepper jack cheese, shredded
  • 1/2 block of queso fresco


  1.  Add 2 tablespoons olive oil to large stock pan
  2. Add in onions, green & red peppers, and let cook for 5 minutes.
  3. After 5 minutes, add in 2 tablespoons of El Paso Spice Blend, mix well, and let cook for another 4 minutes
  4. Add in potatoes and 1 tablespoon El Paso Spice Blend, mix well and then add in both jars of roasted green chiles and 1/2 cup of beef broth. Bring to a light boil
  5. Add in corn and 2 cups beef broth. Cover and cook for 20 minutes, stirring occasionally. We are just waiting for the potatoes to get soft
  6. Once potatoes are soft, add in pot roast and remaining beef broth and let come to a boil.
  7. For topping: Crush corn tortillas into small pieces in a mixing bowel. Add in pepper jack and queso fresco cheese and mix well. 
  8. Serve in bowel with tortilla and cheese mix sprinkled on top! 
Texas BBQ Box


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Green Chile Egg Puffs with El Paso Spice Blend

Green Chile Egg Puffs with El Paso Spice Blend

My mother-in-law Sandy used to make this for breakfast on Christmas morning. The recipe is so simple, but so rich and warm, and quickly became a favorite of mine. These green chile egg puffs with Dude Food Fire El Paso Spice are super easy to make, have amazing flavor, and can be served for breakfast, lunch, or dinner. This recipe is one that everyone can make and I know everyone will enjoy! 


  • 10 large eggs
  • 2 tablespoons Dude Food Fire El Paso Spice
  • ½ cup flour
  • ½ teaspoon baking powder
  • ½ cup melted butter
  • 1 teaspoon salt
  • 1 16-ounce container small curd cottage cheese
  • 1 pound grated Monterrey Jack/Colby Jack Blend Cheese
  • 1 cup diced green chilies


  • Beat eggs.
  • Add in all other ingredients.
  • Mix well.
  • Pour into 9×13 pan sprayed with cooking spray.
  • Bake at 350ºF for 35 minutes, or until a toothpick stuck in the center comes out clean.
  • You can also make these in muffin tins and freeze for an easy on-the-go breakfast.
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Texas Rojo Red Snapper Tacos

Texas Rojo Red Snapper Tacos


  • 2 pounds red snapper fillets, cut into 3-4 ounce pieces
  • 3 tablespoons olive oil
  • 1 tablespoon Dude Food Fire Texas Rojo Spice Blend
  • 2 teaspoons salt
  • ¼ cup ghee or clarified butter
  • 6-8 corn tortillas
  • 1 cup grated colby jack cheese
  • Coleslaw (see recipe below)
  • Rojo Fruit Salsa (see recipe below)
  • Cotija or Queso Fresco cheese for garnish, if desired


Start fire and heat coals to 450-500 degrees.

  1. In a glass baking dish add olive oil and Texas Rojo spice blend. Mix well. Place fish fillets in dish and coat with olive oil mixture; sprinkle with half of salt, turn over, and sprinkle with remaining salt. Refrigerate 45 minutes to 1 hour while grill heats up.
  2. When grill is ready, place skillet over coals about 6-8 inches above fire and preheat for about 10 minutes. When pan is ready, add butter and let melt. Add all fish fillets evenly around the pan. When fish turns white around the outer edges, turn gently. This only takes about 45 seconds to one minute on each side. This will go fast! Remove fish from fire into a clean 9x13 dish. Cover with foil and let rest to finish cooking.
  3. While skillet is hot and buttery, coat tortillas one at a time in butter to heat and set aside on foil-lined baking sheet.
  4. In a separate skillet on the stove over medium high heat, add 2 or 3 tortillas at a time and let heat for 15-20 seconds. Turn over and sprinkle about 2 tablespoons of grated cheese on each tortilla and cook about 1 minute. Remove from pan and lay flat on a baking sheet. Repeat with remaining tortillas.
  5. Divide fish between the cheesy tortillas. Top with dollop of slaw, fruit salsa, and queso fresco.

Texas Rojo Slaw


  • ½ cup mayonaisse
  • 1 tablespoon honey
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons Dude Food Fire Texas Rojo Spice Blend
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 (10-ounce) packages angel hair cabbage


Whisk mayonnaise in a bowl until smooth. Add honey, spice blend, salt and pepper. Whisk until smooth and incorporated. Add vinegar and whisk until creamy with no lumps. Add cabbage and toss to coat. Place in Ziploc bag, remove air, seal, and refrigerate for 30 minutes up to one hour.

Texas Rojo Fruit Salsa:


  • 2-3 medium tomatoes, small diced
  • ½ cup medium yellow onion, small diced
  • ¼ cup cilantro, finely chopped
  • Juice of half of a lime (reserve the other half of a lime, sliced, for garnish)
  • ½ cup chopped fresh mango (or frozen and thawed)
  • ½ cup chopped fresh papaya (or frozen and thawed)
  • ½ cup fresh pineapple chopped
  • 4-5 leaves fresh mint, finely chopped
  • 1 tablespoon Dude Food Fire Rojo Spice Blend
  • ½ teaspoon kosher salt


Mix all ingredients in a mixing bowl. Place in a Ziploc bag, remove air, seal, and refrigerate for 30 minutes up to 2 hours. Serve with lime wedges and tortilla chips.

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