Yield: 2 9x5 loaves

2 T blended oil

1 large white onion, minced

1 large green bell pepper, minced

1 large red bell pepper, minced

8 cloves garlic, minced

2 t salt

1 t black pepper

1 T Mexican oregano

12 liq oz Murder Farm El Coyote hot sauce

3 T MF Reaper Madness hot sauce

3# ground bison

2.5# ground pork

2 eggs

3/4c breadcrumbs

Heat a sauté pan over medium heat. Add the olive oil, then sauté the onion, bell peppers and garlic until soft. Season with ¼ t salt and a ¼ t pepper. In a large bowl, combine the bison and pork and knead together. Add the two eggs, bread crumbs, rest of salt and pepper, hot sauces, and oregano, then mix with your hands to thoroughly combine. Cook off a tablespoon sized portion to test the flavor and adjust if necessary.

Preheat the oven to 350. Spray the two loaf pans with cooking spray. Pack each with an equal amount of meatloaf mixture. Roast the meatloaves about 45 minutes to an hour. It’s done when the temperature reaches 150 degrees.

ingredients:

• ralston rice grits

• shrimp

• butter

• worcestershire

• mf rollo hot sauce

• sarah’s smoked specialties SPG

to do:

• cook grits as directed

• melt 1/4 cup of butter

• mix in 2 tbsp of worcestershire sauce and 1 tbsp of mf rollo hot sauce

• heat a tbsp of butter in a skillet and add 4 large shrimp

• season with sarah’s smoked specialties SPG on both sides

ingredients:

• we prefer farm rustic italian bread

• eggs from your local farmers’ market

• tomato (or 2 or 3 during tomato season because they are SOOOO good)

• a hearty bacon (save the fat rendering)

• ripe avocados

• seasoning - whatever you like - go wild

• arugula

• olive oil - we really love brightland flavored oils!

• either MF El Coyote or Rollo

to do:

• cook bacon on a non-stick skillet or cast iron pan - SAVE FAT

• mash avocado with seasonings unless you like it chopped

• slice your tomato

• use some, not all, of the bacon fat to fry your eggs in unless you are having a healthy day

• toast your toast!

• put avo with seasoning onto the toast

• layer bacon on top of avo mash

• eggs on top of bacon

• top off with arugula and drizzle with flavored olive oil and hot sauce of your choosing

ingredients:

• 1 1/2 pounds shrimp

• 1 pound asparagus, tough ends discarded, cut into 1-inch pieces

• 3 tablespoons extra-virgin olive oil

• 4 garlic cloves, minced

• 1/2 teaspoon red pepper flakes (optional)

• teaspoon kosher salt

• 1/4 cup dry white wine or rosé (or water)

• 2 tablespoons unsalted butter, melted

• The juice and zest of 1 lemon, plus extra lemon wedges for serving

• 1 large handful Italian parsley leaves, finely chopped

• 1 pound spaghetti, cooked until al dente

• choose your hot sauce! we like MF Lil H’ to add a light sweetness to the dish or some Rollo or OG to add depth

  to do:

• Preheat your broiler to high and position your oven rack so that it’s about 6 inches from the broiler.

• Place the shrimp and asparagus on a sheet pan and drizzle with the olive oil. Sprinkle with the minced garlic, red pepper flakes (if using), and salt and use your hands to mix everything together. Spread the shrimp and asparagus in an even layer and pour the wine over them.

• Broil the mixture, stirring once while it cooks, until the shrimp are pink and firm to the touch and the asparagus is tender, about 5 minutes all together.

• Drizzle the butter and the lemon juice over the shrimp and asparagus, and sprinkle with the lemon zest and parsley. Use two spoons to toss everything together.

• Transfer the scampi and all of the sauce to a large serving bowl along with the spaghetti. Stir well to coat the spaghetti with the sauce. Serve immediately while warm along with lemon wedges for squeezing over. Let you or your guests drizzle their MF flavor of choice over the pasta

ingredients:

• 10 oz spinach raw

• 1 tsp ghee or butter

• 4 oz mushrooms sliced - we like wild mushrooms

• 14 oz smoked sausage uncured, chopped

• whatever flavor cheese you prefer

• 1 clove garlic minced

• salt & pepper to taste

• MF Hot Sauce - we love Rollo mixed in!

• can of cream of mushroom soup

• 8 eggs

to do:

coming soon!