Captain Thom's Caribbean Jerk Dip

1 Tbsp.                        Captain Thom’s Jerk Spice

¼ cup                          Mayonnaise

24 Ounces                    Sour Cream

 

Blend all ingredients together. Refrigerate at least 1 hour; overnight is preferable, to allow ingredients to intermingle. Serve with you favorite chips or vegetables.

Captain Thom's Mesquite BBQ Dip

1 Tbsp.                        Captain Thom’s Mesquite Rub

¼ cup                          Mayonnaise

24 Ounces                    Sour Cream

 

Blend all ingredients together. Refrigerate at least 1 hour; overnight is preferable, to allow ingredients to intermingle. Serve with you favorite chips or vegetables.

Captain Thom’s Arrh!Some Herb Dip

1 Tbsp.                        Captain Thom’s Arrh!Some Herb Rub

1 Tsp.                          Garlic, granulated

¼ cup                          Mayonnaise

24 Ounces                    Sour Cream

Blend all ingredients together. Refrigerate at least 1 hour; overnight is preferable, to allow ingredients to intermingle. Serve with you favorite chips or vegetables.

Captain Thom's Spicy (Hot) Hickory BBQ Dip

1 Tbsp.                        Captain Thom’s Spicy Hickory Rub
¼ cup                           Mayonnaise
24 Ounces                    Sour Cream

Blend all ingredients together. Refrigerate at least 1 hour; overnight is preferable, to allow ingredients to intermingle. Serve with you favorite chips or vegetables.

Captain Thom’s Spicy (Hot) Hickory Snack Mix

1-15 Ounce Bag                   Chex Mix (Traditional)
1 ½ cup                              Peanuts
¼ cup                                 Captain Thom’s Spicy Hickory Rub

Place all ingredients in a Ziploc style bag, shake up mix and serve.

For a less HOT snack mix use Captain Thom’s Mesquite Rub in place of the Hickory Rub

Captain Thom’s Jerk Chicken Salad

2 lb. Chicken Breast (boneless/skinless)
3 tsp. Captain Thom’s Jerk Spice
½ cup Mayonnaise
¼ cup Sour Cream
¾ cup Sweet Onion, diced
½ cup Celery, diced
29 oz Chicken Broth
14.5 oz Water
 
Add chicken breast to 29 ounces of chicken broth, 14.5 ounces of water and 1 teaspoon Jerk Spice. Bring to a boil; then simmer until tender (about 2 hours). Drain and let cool. After chicken has cooled chop/shred into pieces. Mix all remaining ingredients and add to chicken. You may add more mayo and sour cream if desired.
 

Captain Thom’s Caribbean Lime Butter

4 oz Butter
1 tbsp Old Salt’s Caribbean Lime Hot Sauce
¼ tsp Black Pepper, ground
 
Soften butter; add 1 tablespoon Lime Sauce and ¼ teaspoon ground black pepper.
Wipe until blender, refrigerate. Good on corn on the cob and as a basting for fish
.

Captain Thom’s Butt Blaster Baked Beans

4 ea- 28oz Cans, Campbell’s Pork & Baked Beans
1ea- Lg. Onion Chopped
4 ea- Lg. Jalapeños, Chopped
1 pound- Hickory Cured Bacon, Diced
2 cups- Heavy Seas Big DIPA Beer
½ cup- Brown Sugar (tightly packed)
½ cup- Molasses
1 cup- Ketchup
4 Tbsp- Prepared Mustard
4 Tbsp- Captain Thom’s Mesquite Rub
1 cup- Orange Juice
2 Tbsp- Worcestershire Sauce
2 Tbsp- Granulated Garlic
 
In a frying pan sauté diced bacon until browned, set aside, drain ½ of the fat; then sauté chopped onion & jalapeño peppers until cooked but firm. In a 6 quart pot add the cooked bacon, onion & jalapeño peppers, then combine and add all remaining ingredients stirring to blend. Simmer until the beans start to bubble, continue to simmer for an additional 30 minutes, add more Heavy Seas Beer if beans start to get thick. Serve hot with a little cheese on top and a chunk of Cannon Fire Corn Bread.

1st Mate Nancy’s Cannon Fire Cornbread

3 ea- Jalapeños (medium size) cored & chopped
4 slices- Hickory Smoked Bacon, (thick slice), chopped
2 ea- Eggs
2 boxes- Jiffy Corn Muffin Mix
1 cup- Sharp Cheddar Cheese
1/3 cup- Heavy Seas Loose Cannon Beer
1/3 cup- Milk

In a frying pan sauté chopped bacon slices until browned, set aside to cool. In a bowl add corn muffin mix, eggs, beer and milk, stir until blended. Once blended, add cheese, jalapeños and bacon to other ingredients. Pour mixture into a greased 12x8x2 inch baking pan. Bake in a hot oven 400° for 20 to 25 minutes. Check with a tooth pick to confirm cornbread is done. (If tooth pick comes out clean cornbread is done, if not put back for a few minutes more)

Captain Thom’s Peg Leg Beer Cheese Soup

Ingredients:
Soup
1½ cups minced Carrot
1½ cups minced Onion
1½ cups minced Celery
2 minced cloves Garlic
1 Tbsp Captain Thom’s White Zombie Sauce

⅛ Tsp Cayenne Pepper
¼ Tsp Black Pepper
3 cups Chicken Broth
2 cups Clipper City, Peg Leg Stout
4 cups Milk
6 cups shredded, sharp Cheese
1 Tbsp Mustard ( Dijon)
2 Tsp Worcestershire Sauce
1 Tsp dry Mustard
 
Roux
⅓ cup Flour
⅓ cup Butter
 
Topping
1 slice French bread (per bowl)
1 Tbsp Butter
 
Instructions:
In a pot over medium heat, stir carrots, onion, celery and garlic together. Pour in Peg Leg Stout, chicken broth, cayenne pepper, black pepper, and White Zombie Sauce. Simmer vegetable mix for about 12 minutes until vegetables are tender. Then remove from heat.
 
In another pot melt butter over medium-high heat (stirring not to burn), gradually whisk in the flour and cook until a light brown color appears. Stir in milk and continue stiring until roux starts to thicken. Remove from heat and stir in shredded cheese slowly until all of the cheese is blended.
 
Add vegetable soup mix and roux/ cheese mix together, stirring in Dijon mustard, Worcestershire sauce, and dry mustard. Bring to a simmer and cook for about 10 minutes. In the mean time.
 
In a frying pan over medium heat, add the slices of French bread, which have been buttered on both sides, turning to toast golden brown on each side. Put the toasted bread in a bowl, add the hot, Peg Leg Beer Cheese Soup and serve.
 
Keep the White Zombie Sauce handy to add a little extra!

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